FoodFash

Adventure Begins in the Kitchen

Rocky Road Coma

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Ever since my first go around with coconut oil chocolates, I can’t stop thinking of ways to make them even more awesome.  It’s scary how easy it is to make out of this world chocolate.  Dangerously scary.

I need to schedule house guests every night this week until these bad boys are gone.  If left alone, I fear that I’ll eat them all and fall (literally), with chocolate smeared all over my hands and face, into a chocolate induced coma and onto my kitchen floor.

So friends and family, I beg you to visit me this week.  You mustn’t stay long, but you must take chocolate(s) with you!!!

FoodFash Rocky Road Coma Chocolate

1/2 Cup Cocoa Powder
1/4 Cup Coconut Oil
1/8 Cup Almond Milk
1/8 Cup Maple Syrup
1 TBSP Coffee Extract
1/4 Cup Macaroon Coconut
1/4 Cup Sliced Almonds
1/2 Cup Mini Marshmallows

Stir together cocoa powder, coconut oil, almond milk, coffee extract, and maple syrup until smooth.  You may have to use a fork to crush a few remaining globs of cocoa powder.  Stir in the add-ins (coconut, almonds, marshmallows) one at a time.  Spread the mixture on a sheet of parchment paper, fold over the sides of the parchment paper and tape shut, and stick into the refrigerator until the chocolate has hardened.  Cut the chocolate into squares and refrigerate until you’re ready to mounge.

Yu-um!!!

Pizza Dough Now!

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I bought a gynormo jar of green olive salad from the olive lady at Sweetwater.  I knew within seconds of exchanging dollars for jar I’d be dolloping this spread all over homemade pizza as soon as possible.

I googled ‘pizza dough recipe’ in the grocery store, knowing I’d be able to find a familiar blog on the first page.  Sure enough 101 cookbooks appeared.  I confirmed I already had all of the necessary ingredients and moved on to the produce department to buy a boat load of roma tomatoes.

When I got home, I noticed that the 101 Cookbooks recipe required the dough to refrigerate overnight.  That was not a part of my plan!  I ran to my computer and without a second thought searched Eat Live Run.  Surely Jenna wouldn’t have me wait twenty four hours for pizza I wanted now!

I whipped up some FoodFash marinara while the dough was rising.

Then I rolled out the dough, opting for a “rustic” shape requiring little patience and even less skill.  I spread the marinara and olive salad over the dough and used some of the oil from the olive salad to coat the exposed dough/future crust.

The crust was PERFECT!!  It’s always a gamble whether or not a hearty portion of marinara will create soggy crust, but there was no sog in sight tonight.  As far as the rest of the pizza goes, it was exactly what I had imagined earlier in the day at checkout.

Makin’ Banana Pancakes

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Yesterday was my first time craving and making banana pancakes.  I loved them so much, I made them again today.  There ain’t nothin’ wrong with a banana pancake weekend!

Luckily, I had a stash of frozen bananas in my freezer, so all I had to do was thaw and mash into the batter.

FoodFash Banana Pancakes

1/2 Cup Gluten-Free Pancake Mix

1/2 Cup Almond Milk

1 Egg

1 Banana

Mix together the pancake mix, almond milk, and egg in a bowl.  Add the banana and mush until it is fairly distributed.  I heated my skillet over medium heat and sprayed with olive oil cooking spray.  You can tell they’re ready to flip with the batter starts looking dried out and bubbly.

In all honesty, they were so good solo, but I couldn’t resist the urge to slather something in Earth Balance.  I also drizzled pure maple syrup on one of the cakes just for kicks.