Chocolate Chip Pie

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This pie is delicious and super simple to make. 

I pulled out my 20-year-old, handwritten Chocolate Chip Pie recipe from a friend the other day. I actually had all of the ingredients in my pantry to make for our church small group gathering. I hadn't made it in a long time, but now I remember how yummy it is!

If you like chocolate chip cookies, I'm guessing you will like this pie. :)

Again, it's SO simple to make.

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Ingredients

• 1 cup white sugar
• 1 stick softened butter
• 2 slightly beaten eggs
• 1/4 cup flour
• 1 tsp. vanilla
• 1/2 cup chopped pecans
• 1 cup semisweet chocolate chips
• Refrigerated pie crust

Instructions

Roll out crust and put in pie pan. I used a glass one. Mix all ingredients together and pour into pie shell. Bake at 325° for 45 minutes to 1 hour. 45 minutes is plenty for my oven. No need to cover edges of pie crust with foil since the pie is baked at a lower temperature.

Top with vanilla ice cream or whipped cream for an extra sweet treat!

Would make a lovely addition to all of those yummy holiday pies. :)

Gifts For Her From DaySpring

Corn Cob Banana Pops

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I was craving my Frozen Chocobanana Bites, but I wanted something a little less messy. When I opened my silverware drawer for silverware, of course, I noticed those little corn cob thingies and, BAM, it hit me! Those would be perfect for making banana pops instead of banana bites. :)

What you'll need:

• About 3 - 4 large bananas cut into thirds
• 1 cup of melted semi-sweet chocolate or chocolate of your choice
• 1 tsp. coconut oil
• 3/4 - 1 cup unsweetened, shredded coconut (health food section)
• Chopped walnuts
• Wax paper
• Cookie sheet
• Corn skewers (If you don't have any or you don't have enough, try Popsicle sticks or something like that.)

This recipe could easily be doubled, but when I've made these, I haven't had enough bananas to do so. You also might be able to get your chocolate to stretch a lot further. I usually have some leftover that I end up eating with a spoon. :)

What you'll do:

First. put a piece of wax paper on a cookie sheet. Peel bananas and cut into thirds. Melt chocolate and 1 tsp. of coconut oil in microwave safe container, or melt over stove. Stir in the coconut. With your fingers, dip each banana third into the chocolate coconut mixture and set down on the cookie sheet covered in wax paper. Sprinkle nuts on top if you wish. I didn't say an amount because I only chopped enough to cover some of the bananas since most of my kids prefer theirs nut free. Finally, stick a corn cob thing (actually called corn skewers or corncob holders) in the bottom of each banana.

Now they are ready to freeze. Place the banana pops in the freezer for a couple of hours or until frozen. After the bananas are frozen, I store mine in a zip loc freezer bag. They don't last long, though. I just love how frozen bananas taste like ice cream. :) Serves 9 - 12 (or more if you stretch the chocolate and have more bananas to work with.)

Hope you enjoy these as much as my family does!

This post may be linked to one or more of the following link-up parties.

Chocolate Coconut Freezer Bars

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My mother-in-law recently sent me this recipe in an email because she knows how much I LOVE coconut and chocolate! These Chocolate Coconut Freezer Bars did not disappoint!!! So easy to make and delicious to eat. :)

What you'll need:

• 2 cups shredded unsweetened coconut
• 1/4 cup cold-pressed, unrefined coconut oil
• 1/4 cup raw honey
• 1/4 tsp salt
• 1/2 cup to 3/4 cup chocolate chips

What you'll do:

Warm coconut oil until it becomes a liquid, and then place all ingredients, except chocolate chips, in a blender. Blend on high until smooth. Spread mixture into foil lined 8x8 pan. Freeze for about 15 minutes. While coconut mixture is freezing, melt chocolate chips. Spread melted chocolate over frozen coconut and then put back in the freezer until chocolate has hardened. Turn pan upside down on plate and remove foil. Chop the frozen dessert into pieces and store leftovers in refrigerator or freezer.

Because I used this flaked coconut that I already had on hand, the mixture probably didn't turn out as smooth as it was supposed to be. My Ninja blender struggled to blend this mixture. However, I really liked that it was a bit "chunky." If you don't want chunky, go for the shredded coconut instead. ;)

I didn't have an 8x8 pan, so I used a 9x9 instead but didn't spread the mixture all the way to one side.

I stored the pieces in a zip loc freezer bag and kept them in the freezer.

So delicious. Everyone liked them!

Linked to Try A New Recipe Tuesday, WFMW, Mommy Monday Blog Hop, Tasty Tuesdays

Chocolate Crinkle Cookies

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These are some of my favorite cookies to make, especially when my chocolate snack stash is all gone! If baked just right, they're oh so soft and perfectly chocolaty on the inside. :)

What You'll Need:

3 eggs
1 1/2 cups white, granulated sugar
4 ounces unsweetened chocolate, melted (I just buy those unsweetened baking squares)
1/2 cup coconut oil, melted (I use unrefined)
2 tsp baking powder
2 tsp vanilla (For best taste, don't use imitation vanilla)
2 cups all-purpose flour (I like to use King Arthur flour for my baking)
Powdered sugar (about 1 cup or more)

What You'll Do:

1. In a mixing bowl, beat eggs, granulated sugar, melted chocolate, melted coconut oil, baking powder, and vanilla with an electric mixer until combined. Beat in as much flour as you can, then stir in any remaining flour. (I like to stir flour first, so it doesn't blow all over the place when I start mixing!) You can cover and chill for 1-2 hours if you wish, however, I do not do this. I move on to the next phase right away . . .

2. Shape dough into 1-1 1/2 inch balls. Roll cookie dough balls in powdered sugar to coat generously. (I pour about 1 cup of powdered sugar into a cereal-sized bowl to do this step, but I don't really measure. Add more if needed.) Place cookie balls about 1 inch apart on ungreased cookie sheet (I line mine with foil). Bake at 375° for 8 minutes. Adjust time depending on oven. DO NOT over cook. Cookies should have crackles on top but still look a little bit doughy. Let sit on cookie sheet for just a minute and then transfer to a wire rack. Store in airtight container or on plate wrapped tightly in saran wrap. Makes between 30 and 40 cookies, depending on size. If you like them bigger, you may need to cook a tad bit longer.

Tips:

1. Make sure coconut oil is thoroughly melted. Stir in first before beating so it doesn't splatter everywhere. Since coconut oil begins to solidify at about 76° F, don't let it sit in bowl for any length of time. I add the oil right before beating the mixture the first time. (Before the adding flour step.)

2. I personally don't let the cookies cool entirely before storing. This keeps them soft the next day. In fact, they taste better the next day!

3. Lining cookie sheets is important because the stray powdered sugar that gets on the cookie sheet turns liquidy during cooking and likes to stick to the pan. I prefer less mess. :)

4. If you don't have 4 oz. unsweetened baking squares on hand, you can substitute 12 tablespoons of cocoa powder and 4 tablespoons melted coconut oil mixed together. I've had to do this a couple of times, and the cookies turn out just fine. In fact, that's what I had to do this last time! ;)

Enjoy!!

Linked to Try A New Recipe Tuesday, Works for Me Wednesday, Tasty Tuesdays

***Excited to share my first published children's story ~ Mysterious Moon! Download on Amazon today. :)

Muddy Buddies Without Peanut Butter

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These Mudddy Buddies (or Puppy Chow or whatever you may call it) went incredibly fast at my house! Replacing peanut butter with almond butter worked great. I had to use almond butter so one of my kids wouldn't be left out of this bowl full of crunchy, chocolatey yumminess. :)

See below for the super easy recipe and the kind of peanut free & gluten free almond butter I used to make this delicious treat.

Muddy Buddies Without Peanut Butter

You will need:

• 9 cups rice cereal squares
• 1/2 cup smooth and creamy almond butter
• 1 1/2 cups semi-sweet chocolate chips
• 2 cups powdered sugar

What you'll do:

Pour rice cereal into large bowl. Melt chocolate chips slowly in heavy sauce pan (what I did) or double boiler over low heat, stirring constantly. Add almond butter and stir until smooth. Remove from heat and pour over rice cereal. Stir with spatula until cereal is evenly coated. Put 1/2 of the mixture into a large zip-top plastic bag and add 1/2 of the powdered sugar. Seal bag, then shake it up until completely coated. Transfer Muddy Buddies to a pretty serving bowl. Repeat process with remaining cereal mixture and powdered sugar. 

Here's the almond butter I used to make the Muddy Buddies. It's made with blanched roasted almonds, organic cane sugar (3 grams per 2 Tbsp), palm fruit oil, and sea salt.

Can't find it at your store? You can order from Amazon and choose between a 16 oz or 10 oz 3-pack:



Hope you enjoy it as much as we did!!

*Affiliate links used in this post.

Linked to Try  A New Recipe Tuesday, Tasty Tuesdays

Spontaneous History Lesson on Chocolate

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At the library, my daughter and I were looking for some cookbooks that specialized in foods from different cultures, and the above book caught my eye. CHOCOLATE in big, bold words. How could I not pick it up?

One thing I've learned over the years as a homeschool mom is flexibility. This does not come very naturally to me, but I am much better at it than I used to be. Praise God! So, one day last week, the kids and I had a spontaneous history lesson on one of my favorite subjects. :) Yummy.

The Aztecs are not my favorite people group to learn about, but I do have them to thank for utilizing the seeds from the cacao trees and turning them into a drink called xocolatl (zho-KOH-lah-tl). And then I guess I have the Europeans to thank for making chocolate less bitter and turning it into a tasty treat, and so on, and so on.

Anyway, my family found the book, The Story Behind Chocolate to be quite educational and interesting! After I read the book aloud and after we took an online "tour" showing us how chocolate is made, we drove to the store to pick out some chocolate treats in honor of some of the historical figures we encountered in the book. In the picture, we are representing Mr. Nestle, Mr. Hershey, and Ruth Wakefield who invented chocolate chip cookie dough. Oh, how I love these people!!



I am so glad I decided to be spontaneous! I think my kids will remember this lesson for quite a while.
If you want to read all about chocolate, I highly recommend The Story Behind Chocolate, great for ages 8 and up.

*Affiliate links included in this post.

Thinking About Candy

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I remember when these tasty butter rum lifesavers used to sit on the shelves at the check out lanes. What happened to them? I want some.


And Bonkers? Anybody remember those? Strawberry and grape were my favorite. The old soda fountain drug store on the Collierville Town Square used to carry them. I want some of those, too.

I am ready for M&Ms to bring back the TAN, even if it would just be for a little while. I must be getting old if I can remember eating the bags of M&Ms without the blues.


Anyone else missing candy?

Special of the Day

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National Chocolate Day

Pin It Now! To celebrate this special day, I wore all brown, and made a Double Chocolate Silk Pie from scratch! Oh my goodness, it was soooooo rich! Good but rich. I still need to perfect the art of making chocolate scrolls, as it was my very first time to attempt it.

For the Love of Chocolate!

Pin It Now! October 28th is National Chocolate Day!!! I didn't even know there was such a day until very recently.

This is a day for us to just let go, indulge, and slake our desire for this heavenly treat! Looking at these images is making me go crazy right now, for I have NO chocolate to eat.

I have been pondering how I want to celebrate this holiday, and really I am having such a difficult time deciding. The choices are endless. Just eating candy bars, like the ones pictured above, sounds delicious. Mmm, or that yummy Bryer's Triple Chocolate ice cream sounds good, too. I am definitely a sucker for assorted chocolates, especially the ones filled with nougat, but those are usually expensive. Maybe I should take the opportunity to make a new chocolate dessert. Oh, I just don't know!!

How are you going to celebrate?

For those who live in New York, how about celebrating with the $1,000 ice cream sundae from Serendipity?

Good grief, I can't even imagine ever buying one of those even if I had the money!!!

Goodness, now I won't feel so guilty when I order PF Chang's $8.00, to die for, chocolate cake!

Chocolate Cravings

Pin It Now! Ew, I just read that our chocolate cravings may be linked to a certain kind of bacteria lurking in our intestines. Go here to read more....

Loco for Cocoa

Pin It Now! You know you are a chocolate addict when you are resorting to squirting the very last drops of chocolate sundae syrup on organic graham crackers!!!

Sadly this was me this past week. I wasn't able to buy any dessert (or chocolate) at the store last week, and yes, I do know dessert is a luxury, but it would be like coffee addicts not gettin' their coffee, okay!! Not pretty.

This was a week when I really needed the brown stuff. Maybe my fellow females can relate?

I thought I was going to have to shave my head and check myself into rehab, but Mark surprised me with M&M's last night. I am feeling much better. Thank you from the bottom of my heart dear!

Aye, Aye Captain!

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This M&M lover has just found out that soon store's shelves are going to be stocked with new Pirate M&Ms!! I just can't wait to try Jack's Gems, Pirate's Gold and Pirate Pearls(m&m's first white chocolate candy)!

Health Nut

Pin It Now! I claim to be a health nut, not a health freak. I never want to be labeled a hypocrite in this area so I will admit right off the bat that I have an insatiable sweet tooth! I absolutely LOVE chocolate, most desserts, anything with carbs, a good juicy fast food hamburger every once in a while(although I might have a harder time enjoying this treat after viewing Superkraut's cow photos), Papa John's pineapple pizza, M&Ms( it is nothing for me to eat a huge bag in one day), and well the list goes on and on. Now that I have a clear conscience, I can move forward with what I really wanted to write about.
Alot has changed since I was a little girl, and there is still lots of changing to do. My grocery shopping fantasy is to one day be able to do ALL of my grocery shopping at Wild Oats! (Ecxept when I need that bag of M&M's) I grew up on Hamburger Helper, canned veggies, Little Debbie's, Kool-Aid, antibiotics, and nuked food out the whazoo, but ever since I started seeing a Chiropractor at the age of 14, I have been hooked on anything and everything that has to do with a natural, alternative healthy lifestyle. What is really funny, though, is that I am married to someone who cares as much about this topic as I care about camping. Any reputable matchmaking company would have never put us together based upon our eating habits. Come to think of it, we are pretty much opposites about everything, but since it was The Matchmaker who put us together, I can confidently say we are just right for one another. I would HATE to be married to someone just like me!! (I am kinda hard to live with!)
For over a decade I have spent many hours researching herbology, aromatherapy, homeopathy, healthy eating, etc... and have been trying my best to put all of the knowledge I have acquired into practice. There is still SO much more I want to learn, and half the stuff I have already learned I have forgotten. While I am by no means an expert, I hope to use my blog as an outlet to share some of the things that I have learned. If you have any tips, please share. I'm on the edge of my seat when it comes to health!
My pictures wouldn't load, and I am tired of trying. So I will go ahead and post pictureless=(