Gluten-Free Dark Chocolate Double Cashew Brownies

Gluten-Free Dark Chocolate Double Cashew Brownies, say that five times fast. I got a little crazy with these guys, and well, it totally worked. And they are like, kinda healthy, cause #glutenfree #dairyfree #fitfam #absaremadeinthekitchen.

No flour means they are seriously fudgey. And the double cashew comes from swirling my favorite cashew butter through the batter and then topping them with my favorite bulk bin item, dark chocolate covered cashews. Now let's just cut to the chase.

Gluten-Free Dark Chocolate Double Cashew Brownies
yields 1, 8x8 pan of brownies

Ingredients:
3 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder
6 oz. bittersweet chocolate
4 Tbsp. virgin coconut oil, divided
4 Tbsps. Georgia Grinders cashew butter, divided
2 large eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tsp. salt
1 tsp. vanilla extract
1/2 cup dark chocolate covered cashews, chopped (from the bulk bins)

Directions:
Preheat your oven to 350 degrees. Generously spray a 8x8" baking dish with cooking spray.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, 3 Tbsp. coconut oil, and 1 Tbsp. cashew butter in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat the eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, about 3–4 minutes. Beat in salt and vanilla to combine. Then pour in melted chocolate mixture, and beat to combine. Scrape sides as needed. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Melt 1 Tbsp. coconut oil and remaining 3 Tbsp. cashew butter in a small microwave safe bowl for 30 seconds. Scrape batter into your prepared baking dish and smooth the top. Working quickly becasue the coconut oil in this recipe can start to re-harden, drop melted cashew butter mixture in 5 spots and swirl into top of batter with a skewer or toothpick. Sprinkle chopped dark chocolate cashews over the top.

Bake brownies for 21-24 minutes until tester inserted into the center comes out with a few moist spots. Being careful not to insert tester into the melted chocolate covered cashew, but into the actual brownie. For an accurate read.

Store in an airtight container or covered in plastic wrap for up to 3 days.

Annie

Lite Bite: Cherry Vanilla Protein Shake

Cherry Vanilla Protein Shake
serves 1

Ingredients:
2 scoops Arbonne Vanilla Protein Powder
1 tsp. Arbonne Fiber Boost
1/2 cup frozen cherries
1/2 tsp. vanilla extract
shake of cinnamon
1/2-1 cup almond milk
handful of ice

Directions:
Blend items together. Serve with an extra frozen cherry. #cherryontop! 

Thai Chicken and Broccoli Curry (Whole 30)

Let's take a walk down memory lane. My food photography is nowhere where I want it to be, but compared to this Thai Curry recipe from 2014, I'd say I've come along way. Now let's just keep that hidden in the archives and focus on this updated Thai Curry recipe. 

One of my roommates, Lindsay and I first made this curry during early fall and we were obsessed. Anything Tieghan from Half Baked Harvest makes is sure to be perfect. Thanks for the inspo HBH!!

I couldn't decide how I wanted to prepare this dish so I took to y'alls opinion. I polled you all on my Instagram story the other night to see if you were still geeking out over crock-pots or if they are old news. Results were 84% "YAS CROCK-POTS," 16% "Crock-Pots are so 2017." Well...I used my trump card and decided we were going old school and using a good old regular stovetop pot for this recipe. From start to finish this recipe takes makes 45 minutes. You can do it people, step away from the Crock-Pot. 

BONUS, this recipe is Whole 30 compliant for all you January Whole 30ers. I mentioned on my Instagram the other day that I am not participating in Whole 30 this month. Whole 30, like Crock-Pots, is also “so 2017,” in my opinion. But, I do love cooking Whole 30 style dishes and plan on posting some to give you all inspiration. 

Thai Chicken and Broccoli Curry (Whole 30)
yields 4-5 servings, adapted from Half Baked Harvest

Ingredients:
1 pound boneless skinless chicken breast or thighs, shredded
2 Tbsp. olive oil
1 small yellow onion, finely diced
6 cloves of garlic, minced
1 inch piece fresh ginger, peeled and finely chopped
1/4 cup Thai red curry paste
2 Tbsps. fish sauce
2, 14 ounce cans full fat coconut milk
1 bunch broccoli, chopped into small florets
1/4 cup fresh basil, roughly chopped
packaged cauliflower rice for serving
chopped cashews, pomegranate arils, basil and lime wedges for serving

Directions:
In a heavy bottomed pan or Dutch oven, heat olive oil over medium heat. Place chicken in pan and cook on both sides until cooked through. Remove from pan. Add chopped onion, minced garlic and chopped ginger to pan with the remaining oil and browned bits from the chicken. Sauté until onions are translucent. Stir in curry paste, coconut milk and fish sauce. Turn heat up to medium-high and bring to a boil. Reduce to a simmer. Shred chicken using two forks. Add shredded chicken and broccoli florets to curry. Simmer for 20 minutes until broccoli is softened and curry has thickened. Stir in chopped basil right before serving.

Serve each bowl with a helping of cauliflower rice*, a lime wedge, chopped cashews, pomegranate arils and a sprig of fresh basil.

*I let the heat of the curry soften the cauliflower rice. If you prefer to soften it before, just place in a microwave safe bowl with a splash of water, and steam in the microwave for 30 seconds to a 1 minute. 

P.S. I firmly believe the prettier your food is the better it tastes! All those toppings aren’t just for the gram. They help, but they also enhance the dish as a whole! So, invest in the pomegranate, cashew and lime toppings. #worthit

Disclosure: If you are in a loving relationship with your crock-pot, follow Tieghan's cooking method to prepare this dish.

  Annie

Visions of Sugar Plums and Cookies and Candy

Christmas is less than a week away, so let's cut to the chase and get baking. Whether you are making cookies for Santa, creating something to give as gifts or just wanting another excuse to eat all the Christmas treats possible, let me be your guide to some of my fave seasonal sweets.

My Signature Sugar Cookies were the first thing I remember learning how to bake. They get made for various events throughout the year, but always get made on Christmas Eve and set out for Santa. 

White Chocolate & Cranberry Christmas Cookies need I say more? Mom made these a couple weeks ago for a cookie exchange party and I'll go out on a limb and guess they were a hit;)

Peppermint Bark is so Christamsy and what I have made the past two years for co-worker gifts!

Cookie Butter Rice Krispies get a festive flair added to them by using red and green sprinkles to decorate. Also great for co-worker gifts or work pot-luck parties.

This post has me questioning why I haven't made my White Chocolate Dipped Oatmeal Ginger Cookies this season yet? These suckers are BOMB for lack of a better word.

Christmas Crack courtesy of my blogger bestie Molly! Need a last minute gift idea? Here you go, and yes it's crack. "Say crack again."

Dreaming of a white Christmas? These Snowball Cookies help make dreams come true!

Homemade Turtles are the least scary homemade candy you can make. Because when else, but at Christmas do you make homemade candy?

Merry Berry Scones are perfect for Christmas morning.

Lastly, Perfect CCCs - Christmafied! I made a massive batch this year to give as gifts! Packaged them in Chinese take-out boxes, and tied with a red bow! 

Merry Christmas from Take A Bite!

Annie

White Chocolate & Cranberry Christmas Cookies

December 1st means Christmas is officially acceptable to be celebrated in all entities! Which means bring on the Christmas cookies, hot chocolate and Christmas movies on every night. 

The idea for these cookies popped in my head last week and I immediately started doing research to craft the recipe. I love the signature cranberry and white chocolate combo and it's v festive. The dough base is similar to chocolate chip cookies but I added lots of cinnamon and nutmeg to give them a seasonal spice! 

Cranberry & White Chocolate Christmas Cookies
yields 2 dozen

Ingredients: 
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla extract
3 1/4 cup flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup dried cranberries (reserving a little)
4 oz or 1 cup white chocolate bar, chopped (reserving a little)

Directions:
Preheat your over to 350 degrees. Line cookie sheets with parchment paper and set aside. 

In the bowl of an electric mixer beat butter and sugars together. Add eggs and vanilla until combined, scraping the sides as needed. In a large mixing bowl whisk flour, baking soda, cinnamon, nutmeg and salt. Slowly add your dry ingredients to the wet ingredients. 

Stir in the dried cranberries and white chocolate. Make sure and reserve a little bit of the cranberries and white chocolate. I'll explain why. Form golf ball size balls of dough and place 2 inches apart on a cookie sheet. Don't over crowd the pan. I got 8 on each sheet. 

Now for the reserved cranberries and chocolate. The key to a pretty cookie is topping them with a few of the ingredients inside the cookie. I chopped up the cranberries and topped each ball of dough with a few pieces of each. 

Bake for 8-10 minutes until the edges are just lightly browned. 

I'm headed to Dallas later today for the OU vs. TCU Big XII championship game. These are name Christmas cookies, but there crimson and creme esthetic are making them a perfect game day treat too!

Boomer Sooner & Merry Christmas!  

Annie