Dairy Free Sugar Free Vegan Mint Chocolate Chip Shake

Cacao nibs and mint blend together with nondairy vanilla ice cream to create a healthier version of the mint chocolate chip shake. By choosing sugar-free ice cream like So Delicious' Coconut-Milk Vanilla you cut out the dairy and sugar. This shake is creamy, sweet, and crunchy from the cacao nibs. This shake makes for a great dessert option or an after workout recovery shake by blending in your favorite plant-based protein powder.

Dairy Free Sugar Free Vegan Mint Chocolate Chip Shake

PopSugar Fitness

Makes 1 Serving

Stars of the Show:

• 1 tbsp raw cacao nibs - Could not locate cacao nibs at the store and used a 100% cacao bar instead.
• 1/2 tsp vanilla extract - Used vanilla bean paste. 
• 1/2 cup dairy free vanilla ice cream
• 1 handful mint leaves
• 2 tsp Green Vibrance food supplement (can be found at Whole Foods), optional
• 3 ice cubes
• 1/2 cup unsweetened almond milk
• pinch of Himalayan sea salt

And Action:

Combine all ingredients in a blender and blend until smooth. Thin out with more almond milk if needed. 

Chocolate Cobbler

I came across this recipe for Chocolate Cobbler while reading through this month's Secret Recipe Club entries. Jennifer from the blog, Jane Deere, had made this Chocolate Cobbler and I couldn't wait to try it since I had all of the ingredients on hand.

I've had cobblers before but this wasn't like anything I've tried in the past. Taken from the words of Jennifer this is, "ooey, gooey, molten death-by-chocolate goodness."

This dessert is so easy and comes together in a snap. The worst part is having to smell this bake in the oven for an hour. Pure torture. The house smelled heavenly. Like a pan of brownies. Drool. Steaming out of the oven I served this with a scoop of vanilla ice cream. My guilty pleasure while Itty Bitty napped.

Chocolate Cobbler

Jane Deere

Makes 12 Servings

Stars of the Show:

• 2 cups all-purpose flour
• 4 tsp baking powder
• ½ tsp salt
• ⅓ cup cocoa powder (for the batter)
• ½ cup cocoa powder, (for the topping)
• 1 cup sugar, (for the batter)
• 1 cup sugar, (for the topping) - I did not add any sugar to the topping since I ran out.
• 1 cup milk - I used skim milk.
• 1/2 cup melted butter
• 3 tsp vanilla extract
• 1 cup brown sugar, packed
• 3 cups hot water

And Action:

Begin by whisking together flour, baking powder, salt, 1 cup sugar and ⅓ cup cocoa powder in a mixing bowl. Add the milk, butter, and vanilla; mix thoroughly with a wooden spoon until the batter is nice and smooth.

Spread the batter in an ungreased 9×13 baking pan.

In a separate, smaller bowl, mix the brown sugar, 1/2 cup cocoa powder and 1 cup white sugar. Spread the dry, mixed topping ingredients over the batter in your baking pan.

Drizzle the hot tap water over the dry ingredients. IMPORTANT!! Do Not Stir!

Bake in a 350° oven for 1 hour. 

Served it warm, topped with vanilla ice cream. Enjoy!

Nutritional Information Per Serving: (Not including ice cream)

Calories: 347

Fat: 9g

Carbs: 66g

Fiber: 2g

Protein: 4g



Secret Recipe Club - Chocolate Chip Cookies

I am a new member to the Secret Recipe Club.  I am beyond giddy to be a part of this group. You too can join. Just click Secret Recipe Club.  Not knowing exactly what to expect I was anxious when waiting for my first blog assignment.

When I had checked my email one morning I was thrilled when I had seen that Amanda from Amanda's Cookin' had sent me my first blog assignment to recreate a recipe from. I immediately went to the blog and it was love at first sight.

For my first month as a member of the Secret Recipe Club I don't think I could have received a better blog to choose a recipe from.

Once A Month Mom.  "Helps fill your freezer by creating monthly menus using seasonal recipes." That is a concept I can get behind.

Everyday I would go to my bookmarks and click on the link to see what's new. I had a hard time deciding what recipe to try. I decided on Chocolate Chip Cookies. I needed a recipe I could make for a "Thank You" and an "I'm thinking about you" to two of my neighbors. I have a neighbor who regularly brings us fresh lettuce and another who lost his wife 4 years ago and doesn't know his way around the kitchen and has a major sweet tooth. What better way to show I care than with a batch of fresh baked Chocolate Chip Cookies?

These Chocolate Chip Cookies were unlike any I had ever made before. In the ingredients list was a box of Jello Vanilla Pudding Mix. What?!? I couldn't wait to see how these would turn out. I'm not much of a cookie person but when they are fresh out of the oven I can't resist two or three.

Because I was preparing these with the intent on giving them to others and it being a new recipe I had cooking anxiety. My first batch I second guessed myself on if they were done and ended up burning the bottoms. The second batch I didn't leave in long enough and were still doughy on the inside. Finally I had it figured out by the third batch. 9 minutes. No more, no less.

Fresh out of the oven these Chocolate Chip Cookies had a slight crunch on the bottom and were soft on the inside. Itty Bitty and I each sampled a cookie and the rest went to the neighbors. What a surprise! Both of my neighbors' eyes lit up and they were well received even for it being around breakfast time. One exclaimed, "Perfect timing to go with my coffee."

Because you can freeze the dough balls, thaw, and then bake, this recipe makes for a perfect last minute dessert to take to a get together, for a bad day pick-me-up, or to share with loved ones.

Chocolate Chip Cookies

Pam at Once A Month Mom

Makes about 4 Dozen

Stars of the Show:

• 1/2 cup butter
• 1/2 cup butter-flavored shortening
• 3/4 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoons salt
• 1 teaspoons baking soda
• 1 (3.4 oz.) box vanilla pudding mix
• 2 1/4 cup flour
• 1-2 cups chocolate chips, depending on your taste

And Action:

Cream together butter, shortening, sugars, eggs, and vanilla. Add flour, salt, baking soda, and pudding mix. Mix well, then stir in chocolate chips.

Place by teaspoonfuls on an ungreased cookie sheet. Bake in a preheated 350F oven for 8-10 minutes or until edges are lightly browned.

Cool a bit and enjoy with a glass of ice cold milk.

To Freeze: After baking, you can cool the cookies and then place in a freezer bag or container, then freeze. OR, if you enjoy a freshly baked cookie, place the dough or shaped balls in a freezer bag or container and freeze. Then when you are ready to bake, thaw the dough, shape into balls, and bake as above.

No Bake Chocolate Oatmeal Cookies

Two years ago while traveling to Ohio for our annual Christmas vacation Mr. Sideline Chef had pulled into a gas station somewhere in Kentucky. On the side of the road I had seen a sight that was foreign to me. An Amish couple was selling canned goods and other items such as aprons and rugs. They also had their horse and buggy.
I couldn't wait to get out of the truck and see what they had for sale. I bundled myself and itty bitty up and walked to the corner. As we approached, itty bitty who was 18 months old at the time got a glimpse of the horse and was so excited. We stood admiring the horse for a couple of minutes. The couple smiled and approached us with a bag of no bake cookies for itty bitty.

We made it over to their stand and after looking at all of the various items for sale I ended up picking up a jar of apple butter for Mr. Sideline Chef's grandma. I tried to pay them for the cookies as well but they simply wouldn't take it. It was such a generous act of kindness. I don't believe it was just because of the Christmas spirit but because their hearts were that warm and full of love.

Itty bitty nibbled on the cookies over the next day and a half and loved every last bite of them. I tried a bite and decided it wasn't a cookie I liked. Mr. Sideline Chef liked them though. It's just me. I don't get giddy over cookies.

6 months ago I had won a giveaway for Nordic Ware's The Great Cookie Book and it just arrived in the mail yesterday. Better late than never. Although I had forgot about it since I figured the lady had forgotten about the giveaway and mailing it. Imagine my surprise when I received a package and had no clue what it was.

I came across a recipe for No Bake Chocolate Oatmeal Cookies, had all of the ingredients, and knew that I needed to make these. Not only for itty bitty and Mr. Sideline Chef but to see if I liked no bake cookies.

Sure enough, I do! Easy to make, easy clean up, and even tastier to eat. What's not to love? The peanut butter and chocolate in these cookies is a classic combination. A sure win!

No Bake Chocolate Oatmeal Cookies

Nordic Ware: The Great Cookie Book: 50 Recipes for All Occasions

Makes 24 Cookies

Stars of the Show:

• 1/2 stick of butter
• 2 cups sugar - I used splenda since that is what I had on hand.
• 1/2 cup milk - I used skim milk.
• 4 baking chocolate squares - I used unsweetened baking chocolate squares.
• 3 1/2 cups quick cooking oats
• 1/2 cup peanut butter - Homemade! Yummy! 
• 2 tsp vanilla extract

And Action:

In a large saucepan add the first 4 ingredients and bring to a rolling boil for 1 minute. Remove from the heat.

Stir in the remaining ingredients and drop by tablespoonfuls on waxed paper.

Cool until set.

Linking this recipe to:


Don't forget to enter the giveaway for a 12 pack of Element Bars! Giveaway ends Monday, May 23, 2011 @ 5:00 a.m. when the winner will be announced.

Chocolate Glaze

Mr. Sideline Chef and I are about to celebrate our 4 year anniversary coming up on May 9. Our anniversary is the only holiday that I get overly emotional about and stress the importance to him about not forgetting. He in fact actually remembered the date this year all on his own. For a man who forgets his own father's exact birth date (he remembers it's around the tax filing deadline, haha) I was rather impressed and touched.

I don't know why I put so much importance on our anniversary. For example... Mother's Day. Overrated. I'm happy to be a mother everyday and don't need a special day. So why do I get so crazed over our anniversary when everyday with Mr. Sideline Chef is special? Can't put my finger on it. Plus throughout the year we do "just because" surprises which are more exciting than anticipating an actual day and forcing him to buy me a special present.

Maybe it's because I like to brag that we've been together for X amount of years. That must be it. The fact that we've found a way to live with each other's quirks and not kill each other in such a small living space after all these years.

With our anniversary date approaching and the lovey feeling so strong I decided that I wanted to make chocolate covered strawberries. Every time we are at the mall and we pass Godiva I can't help but drool over theirs. He'll always ask me if I want some but being as frugal as I am the answer is always the same, "No!" Actually, it's more like, "Hell no! Are you kidding me? I could make them for less!"

I didn't make the chocolate covered strawberries for our anniversary, per se, but they would be a perfect dessert for that night. Instead I made them as a special dessert surprise since I rarely make dessert. It will be a nice surprise after a Monday at work.

So simple to make! I made the chocolate glaze which is nothing more than melted chocolate chips with a little bit of vegetable shortening to add shine. Once the chocolate glaze was ready I dipped the strawberries into it and then placed them on wax paper and let them chill in the fridge to set. Did I mention how easy? And less than $10 to make!


Mandatory... Lick the bowl clean!!!



Chocolate Glaze

MyRecipes.com and Real Simple, December 2000

Makes 1 cup

Stars of the Show:

• 2 cups semisweet or milk chocolate chip pieces - You could use the same amount of white chocolate chips if you prefer.
• 2 tsp vegetable shortening, optional

And Action:

Melt the chocolate in a metal bowl and place it over a saucepan of simmering water. Once the chocolate is completely melted, you can use it as a dip or drizzle it over the cookies. Chocolate covered strawberries are highly recommended or bananas and then sprinkled with chopped peanuts and then frozen. Yummy!

Nutritional Information Per Serving:
Calcium: 7mg
Calories: 102
Calories from fat: 1%
Carbohydrate: 13g
Cholesterol: 0mg
Fat: 6g
Fiber: 1g
Iron: 1mg
Protein: 1mg
Saturated fat: 4g
Sodium: 2mg

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Chocolate-Drizzled Popcorn

My mom provided some of the best childhood memories. Fridays in particular were my favorite days. We would be woke up with our feet being tickled and a laugh to start the day. Mom would send us on our way to school after preparing a warm breakfast and a sack lunch in hand. Mom didn't just send us to school with the run of the mill sack lunch. My sack lunch was true bartering material. Gourmet sandwiches... my mom once sent me to school with a spruced up tuna sandwich on pumpernickel bread... a foodie in the making was born. Sliced fruits, veggies, and then the giant chocolate chip cookies. No sack lunch would be complete without a note from mom as well. It made my day... everyday!

After stepping foot off of the school bus my brother and I would be in a foot race to see who would be first through the door to see what after school snack mom had whipped up for us. Most days the house would smell of roast chicken and vegetables in the oven for our dinner. At that point I could care less about the snack and would instead count down the hours until we were pulling juicy pieces of chicken apart and dunking it into those pan drippings.

The best part of our Friday nights was what followed an hour or so after dinner. Mom would have us hang out in our rooms and get our homework done so that way we could have the entire weekend dedicated to fun. While we were at it mom would be setting up the "party". A large blanket would be spread on the floor, TGIF (remember when ABC network use to have their Friday lineup?), and snacks galore. One of my favorite snacks was the popcorn! Mom would make Jell-O popcorn balls or buttered popcorn. Then we would spend the night watching Full House, Home Improvement, Family Matters, Sabrina the Teenage Witch, Boy Meets World, and Hangin' with Mr. Cooper.

Looking forward to our Friday nights made the school weeks go by so much quicker with things to look forward to during the week. Just wait until I tell you more about Wednesday night family workouts and Survivor Thursdays where mom set up immunity challenges for us as a family. Unfortunately we weren't allowed to cast any members off our "island" though.

Itty bitty is only 2 1/2 but I'm already looking forward to carrying on these "traditions" my mom etched in my memory. It's Friday and I made Chocolate -Drizzled Popcorn to celebrate! Best of all it's in the Flat Belly Diet. A sweet ending to the week and beginning of the weekend!

Chocolate-Drizzled Popcorn

Flat Belly Diet Cookbook

Makes 4 Servings

Stars of the Show:

• 12 cups air popped popcorn - Easy to do with just a brown paper bag and the kernels!
• 1/2 cup roasted, unsalted, cashews
• 1 cup semisweet chocolate chips

And Action:

Spread the popcorn and cashews on a large baking sheet.

Melt the chocolate in a small bowl over a saucepan of boiling water. Stir often until the chocolate is melted. While the chocolate is still hot use a spoon to drizzle the chocolate over the popcorn in a back and forth motion. Let cool at room temperature for about 20 minutes or until chocolate sets.

Make sure you have a paper towel nearby. Oh hell. Who am I kidding? Lick those babies clean!

Nutritional Information Per Serving:

MUFA: Cashews

Calories: 392

Protein: 7 g

Carbohydrates:  51 g

Fat: 22 g

Saturated Fat: 9 g

Cholesterol: 0 mg

Sodium: 9 mg

Fiber: 6 g

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7 days down, 25 to go!!!

Sour Cream Cake Batter

The last time I made a sweet treat was in the beginning of December, Maple Glazed Sour Cream Doughnut Holes. I don't make goodies that often since I mainly focus on dinner items whether that be the entree or side dish. I claim that I don't have a sweet tooth, that is, unless you set in front of me a pan of brownies then I have to strike that statement from the record. I claim that I have a salt tooth instead. Hello chips and guacamole!

Last night was a special night. It was Thursday night. What's so special about Thursday night? The only thing that made last night different from any other night was the fact that I decided to make some Sour Cream Cake Batter cupcakes after dinner.
Upon itty bitty's discovery that his mama was making cupcakes all he kept asking for were chocolate ones. He was in luck. Little did he know that was my plan all along. In the original recipe there was a variation for the Sour Cream Cake Batter that included Chocolate Red Velvet Cake Batter. Believe it or not, I have never had Red Velvet anything. That fact alone added to my excitement to be making my guys a special treat.

When the cupcakes were finally cooled enough to serve (frosting free tonight) itty bitty couldn't contain his excitement, "Cah-cake!" As he saw me walk by with his daddy's Sour Cream Cake Batter cupcake he exclaimed, "Mine cah-cake!" He just couldn't get over the fact that his mama made something he has been asking for. He's been asking for chocolate cake since I made the Chocolate Sheet Cake with a Quick Caramel Frosting  which was over two months ago. I'm sure he was thinking something more along the lines of, "It's about damn time mommy!"

Maybe make these tonight and make your Friday night (or whatever night it may be when you end up reading this) extra special for yourself and your loved ones. Who doesn't love cupcakes or as the original recipe states that this is a "Pick Your Pan" recipe and in that case who doesn't love a Bundt cake?

Sour Cream Cake Batter

MyRecipes.com and Southern Living, December 2005

Serving sizes vary depending on whichever pan you pick. Click the link above for serving sizes and cook times for the other pans. I'll be telling you about the cook times for using a muffin pan which will make 32 to 38 cupcakes.

Stars of the Show for the Sour Cream Cake Batter:

• 1 cup butter, softened
• 2 1/2 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 (8 oz) container sour cream
• 2 tsp vanilla extract

And Action:

Beat butter with an electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until just blended after each addition.

Stir together flour and baking soda in a separate bowl. Add to butter mixture alternating between the sour cream beating at a low speed until blended. Begin and end with the flour mixture. Stir in the vanilla extract. Use batter immediately. You can do as I did and save half the batter to make the Chocolate Red Velvet Cake Batter (recipe below).

Bake at 350° in muffin pans for 15 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

Stars of the Show for the Chocolate Red Velvet Cake Batter:

• 3 tbsp unsweetened cocoa
• 2 (1 oz) bottles red food coloring

And Action:

Prepare the Sour Cream Cake Batter and stir in the unsweetened cocoa and red food coloring. Bake the cupcakes the same way as directed above.

Chocolate Sheet Cake with a Quick Caramel Pecan Frosting

Halloween morning I set out with my Mickey Mouse Steelers loving fan and headed to Bed, Bath, and Beyond to pick up a 15"x10" jelly roll pan to make a cake. I only had a 13"x9" pan in the house and being the amateur baker that I am I did not realize that I could use that size and just adjust my cook times. Plus it was an excuse to take the Mouse out of the house and show him off and get a new kitchen toy. After searching the two baking aisles no jelly roll pan in the size I needed was found. Kinda bummed I left the store with my other purchases, a set of mesh strainers, a glass pitcher, and a green platter. I'll just Yahoo! it or call my mom who is my go to for every cooking question imagineable.

I must have missed the memo in my inbox for how easy it is to make a cake and forever put an end to my "oh I'll just turn the batter into cupcakes" kick I was on. Chocolate cake, you do not intimidate me any longer. Caramel sauce, you still had me scared until I concurred you. I had horrifiying thoughts of Mr. Sideline Chef being called into the emergency room for third degree burns caused from a sticky pecan substance stuck on the victims forearms.

In any case, if you have missed the memo as well, be scared no more! Chocolate cake and a quick caramel frosting are easy peasy lemon squeezy! Lame. I know. Moving on... After the chocolate cake cooled on the wire rack the frosting was spread on and I'd like to say it went on smooth but it was caramel and my frosting spreading skills are nonexistent.

I flubbed and forgot to add the vanilla extract to the cake and just decided to double the amount in the frosting. It still worked out and the cake was incredibly flavorful. That was a close one. I also had a few moments where I had to run away from the stovetop from my "constant" stirring to quickly reposition a baby out of 2 two year olds war paths, breakup a toddler dispute, and even let the dogs out on the porch a couple of times and nothing was burnt. It could have gone bad.

I ate chocolate cake for dinner. I had a big lunch and it was justified. I shared a slice with my son and we both inhaled it. My stomach must now be ultra sensitive to too much sugar because after having what they consider a "serving size" my stomach ached. I decided to cut the servings in half for today and see if that would be enough to satisfy my chocolate tooth and not have my stomach aching.

Mr. Sideline Chef who is not a cake fan thought it was, "Good", with a smile on his face and the itty bitty chanted my chocolate cake before dinner praises! Yea... I can be that kind of mom on occasion. I've never made cake before so this was a rule breaking moment in the Pretend Chef household. The mama of the other two children was practically licking the cutting board clean of the caramel frosting when she came to pick them up and said it smelt good from outside. Yes, I am the neighbor cooking up what you wish you were enjoying. Knock on the door next time and you might get lucky. Only on occasion am I stingy and draw the blinds so no one can see in and know what's cooking. I honestly did this yesterday for the Chipotle Spiced Macaroni and Cheese when a known "serial-knock-on-the-door-right-as-dinner-is-ready" neighbor walked by.

If a birthday is coming up or another occasion make this for someone special!

Chocolate Sheet Cake with Quick Caramel Pecan Frosting

MyRecipes.com and Southern Living's September 2005 issue

Makes 15 servings

Stars of the Show: Chocolate Sheet Cake

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa - I used Hershey's naturally sweetened cocoa powder.
• 1/2 cup buttermilk
• 2 large eggs
• 1 tsp baking soda
• 1 tsp vanilla extract
• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 tsp salt

And Action:

1. Cook the first 3 ingredients in a small saucepan over low heat, stirring constantly, until the butter melts and the mixture is smooth, remove from the heat.
2. Beat buttermilk and the next 3 ingredients at medium speed with an electric mixer, beating until just blended. (Batter will be thin.) I am glad the directions stated this because this is when I'd be calling my mom or Yahoo!-ing how my batter should look. Pour into a greased and floured 15x10 inch jelly roll pan. *Tip: Don't use flour. Why would you want there to be white on the bottom of your cake. I don't recall which Food Network show I was watching but I picked up the trick to use the cocoa powder instead.*
3. Bake at 350° for 20-25 minutes or until a wooden toothpick comes out clean. Cool cake completely in pan on a wire rack.
4. Pour the Quick Caramel Pecan Frosting on top spreading evenly to the edges.

Quick Caramel Pecan Frosting

Stars of the Show:

• 2 (14 oz) cans sweetened condensed milk
• 1/2 cup firmly packed brown sugar
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 1/2 cup chopped toasted pecans

And Action:

1. Place all ingredients in a heavy 3-quart saucepan. Bring to a boil, stirring constantly over medium-low heat. Cook, stirring constantly, 3-5 minutes or until the mixture reaches a pudding-like thickness. Remove from heat.
2. Stir in the chopped toasted pecans.

On the recipe's website they also had a variation for a quick caramel coconut pecan frosting. Mr. Sideline Chef turns his nose up to coconut so that wasn't even going to make it into this cake's frosting. Feel free to make it this way if you want.

Just a reminder... Entry for the Gorton's / Ortega Giveaway is now open! Make sure you comment here on this post (We Have Our First Pretend Chef Giveaway!!!) and best of luck! No entries have been made yet so your chances of winning are 100%. Easy!