Inside HBC

Chocolate Chocolate Chip Muffins

Chocolate decadence. Chocolate overdose. Chocolate chocolate. This recipe is my new favorite. I made it yesterday as muffins, but you could also bake it like a cake in a 9 x 9 pan. I topped mine with fresh whipped cream, raspberries, strawberries, and blueberries and served it for dessert. It could have been serve all by itself, and I think the crowd still would have cheered. Yum yum yum.

• 2 cups of baking mix (sweet, salty)
• 1/2 cup cocoa powder (bitter)
• 2 TBS stevia powder (sweet)
• 1/4 cup unsweetened coconut flakes (sweet)
• 1/2 cup of dark chocolate chips (bitter, sweet)
• 1 cup yogurt (sweet, sour)
• 1/2 to 1 cup cream (or soy milk, half and half, or water) (sweet)
• 2 eggs (sweet)
• 1/4 cup of oil (sweet)
• 2 tsp vanilla (sweet)

1. Heat oven to 375 degrees.
2. In a large bowl, combine all dry ingredients. Set aside.
3. Gently beat eggs in a medium bowl. Add yogurt, oil, vanilla and 1/2 cup of cream and combine.
4. Add to dry ingredients and mix. Add more milk if it seems too thick (it shouldn’t be runny like most cake mixes, but it should flow).
5. Fill lightly oiled or papered cupcake tins with batter.  Place in oven for 20-25 minutes, or until the center of a muffin springs back when touched lightly.
6. Cool in tins for 5 minutes, then remove to cooling rack.
7. Enjoy with whipped cream sweetened with a few drops of stevia and vanilla.

GWF Baking Mix is available at the Heavenly Bodies Clinic and through our online store.

Blueberry Lavender Scones

• 1 cup GWF Baking Mix (sweet, salty)
• 1 cup rolled oats (generous) (sweet)
• 6 TBS chilled salted butter, cut into squares (sweet)
• 1 beaten egg (sweet)
• 1/3 cup cream, buttermilk or soy milk (sweet)
• 3/4 cup dried blueberris (sweet, sour)
• 1 TBS edible lavender flowers (pungent, bitter)
• About 1/8 cup oat flour for kneading (sweet)
• Greek yogurt (optional) (sour)

1. Heat the oven to 375 degrees F.
2. Mix the GWF baking mix and oats in a large bowl.  Cut in 6 TBS butter (an electric mixer makes it easy, but a fork works fine as well).  The lumps should be about pea-sized.
3. Combine the milk and the beaten egg, and then add to the flour mixture along with the blueberries and lavender flowers.  Mix until combined.
4. Turn out onto a floured board and knead gently until the dough is a bit stiff, but not crumbly.  Cut dough into 4 sections and form into 4 balls.  Cut those into 4 pieces, and retain shape (a little wedge).  Place onto an ungreased cookie sheet and bake for approximately 20 minutes.
5. Transfer to a cooling rack, but do enjoy them warm with a dab of butter or Greek yogurt.  Yummy!

GWF Baking Mix is available at the Heavenly Bodies Clinic and through our online store.

Strawberry Rhubarb Pie

All you Garrison Keillor fans out there have heard his commercial about Rhubarb Pie. You can hum along as you make this one. Its delicious and sour and sweet, and a perfect summertime dessert.

• 3 cups of sliced strawberries (sweet, sour)
• 3 cups of sliced rhubarb (sour, sweet)
• 2 TBS powdered stevia (sweet)
• 2 TBS of arrowroot powder
• Almond Flour Pie Crust (sweet, bitter, pungent)
  
• Whipping cream (sweet)
• 1/4 tsp of vanilla (sweet)

1. Combine all ingredients except the pie crust in a saucepan and cook until heated through. Pour into the pie crust and bake in a 375 degree oven for 40 – 45 minutes.
2. Top with fresh whipped cream sweetened with vanilla and enjoy!