As promised in Wednesday’s and Thursday’s posts, here comes a decadent, delectable recipe for Dark Chocolate Peanut Butter Cake Bars! One of the tougher aspects of gluten free baking is that I can never be absolutely sure that the treats I bake taste as good as what most people consider ‘the real thing’. I used to be able to bring treats somewhere and have people tell me they were good before they knew I was gluten free, but now pretty much everywhere I’d bring any food, everyone knows, whether family or friends. So when I set out to make something special for my dad’s birthday this year, I used my brother as an honest taste-tester so I could be absolutely sure that what I cooked up was fit for the occasion.
Here we go again – a post featuring a WIAW of my summer bar study eats! Since last week was National Running Day, I had wanted to post this last week, but due to my frequent races this month didn’t squeeze in a regular weekend long run the past couple weeks and turned yesterday into my substitute long run day instead. So today I’m sharing with all of you just how much I consume on one of these days. My “runger” is intense and long-lasting, from 30-60 minutes after the run is over sometimes through the next day. I should also mention that the typical long run of 8-10 miles isn’t all I do – whether I’m in Connecticut and walking Sasha several times, or in the city out and about, there’s an additional 3-5 miles on any given day. Especially this summer, when those are the breaks I get in my run-eat-study-repeat routine. Which might be part of what feeds my runger!
I’ve mentioned now and again how, although I love dark chocolate, I’m not really a fan of chocolate flavored baked goods. The only way I really like them is if they taste like actual dark chocolate. Which usually means they’re crammed full of dark chocolate chips, which melt gooey and deliciously and would tempt even the most dedicated vanilla aficionado. That’s how I made my Cocoa Chocolate Chip Muffins and Decadent Dark Chocolate Cupcakes, and became the inspiration for this latest rendition of my baked oatmeal cakes. I used unsweetened cocoa powder and real 70% cacao dark chocolate chips to make this delectable dark chocolate treat, and although it tips the the dessert-for-breakfast scales dangerously… I won’t tell if you won’t! This gloriously gluten free double chocolate chip oatmeal cake is bursting with dark chocolate in every bite if you use a liberal tablespoon of dark chocolate chips, and is perfect for any morning you’re craving chocolate for brekkie. I hope you’ll enjoy it, and stay tuned for the next editions…Cookie Dough and Peaches n’ Cream are in the pipeline for June!
I am very particular when it comes to chocolate. I only like dark chocolate (I will tolerate good milk chocolate if it is accompanied by something else delicious, like caramel or berries) and I do not consider white chocolate worthy of the name. And usually, I only enjoy chocolate when it is actual chocolate – in a bar, as a truffle, or chopped into chips. I throw dark chocolate chips into yogurt, ice cream, and oatmeal, and sometimes I snack on a few straight from the bag! But I generally don’t delight in anything that is “flavored” with chocolate, like chocolate cake or cookies. When it comes to that stuff, I’m a classic vanilla girl.
These Cocoa-Chocolate-Chip Cuppins are an exception to that rule, the result of accidentally tossing in some unsweetened cocoa powder instead of brown sugar when I was making vanilla chip “cuppins” one day. If a muffin and a cupcake had a baby, the result would be a cute little cuppin – similar to my Marvelous Muffins because I use gluten-free whole rolled oats, but blended with white sorghum flour for a more cupcake-like texture. They’re delicious, with the cuppin tasting definitively of cocoa and the bittersweet chocolate chips adding a deep dark chocolate flavor. I hope you enjoy them as much as I do – they’re the perfect chocolate kick for a breakfast or snack!
1 cup gluten-free rolled oats
1/2 cup + 1 tbsp gluten-free sorghum flour (I used Bob’s Red Mill GF sorghum flour)
4 oz vanilla Greek yogurt
1/3 cup milk of choice
2 large eggs
1/4 cup brown sugar or preferred sweetener
1 tbsp melted butter
2 tsp baking powder
1/2 tsp baking soda
2 tbsp applesauce
2 tbsp cocoa powder
2-3 tsp cinnamon
1 tsp vanilla extract
12 large chocolate chips or chunks (I used Ghirardelli 60% cacao bittersweet chips)
Olive oil or cooking spray
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix all dry ingredients in a large bowl.
3. Add egg, yogurt, applesauce, and vanilla extract and mix well, ensuring a uniform color and consistency (the batter will remain thick – they’re cuppins, not just cupcakes!)
4. Line a 12-cup muffin tin with cupcake wrappers. Grease each wrapper VERY well with oil or cooking spray, otherwise your cuppins will stick to the wrappers.
5. Pour batter evenly into each wrapper. Place a dark chocolate chip on top of each one.
6. Bake at 350 degrees Fahrenheit for 20 minutes.
7. Let cool.
© 2015 Renaissance Runner Girl. All rights reserved.
Today’s recipe for Cocoa Chocolate Chip Muffins is all about cocoa and cacao, the things that make chocolate by any other name and which I’m very particular about.
I only really enjoy dark chocolate, which I absolutely as a bar, as a truffle, or chopped into chips. I throw dark chocolate chips into yogurt, ice cream, and oatmeal, and sometimes I snack on them straight from the bag, along with handfuls of dark chocolate covered berries 🙂
Since I love dark chocolate but am not a fan of the lighter stuff, I generally don’t delight in anything that is “flavored” with chocolate, like chocolate cake or ice cream. When it comes to that, I’m a classic vanilla girl. Or berry, or caramel… And yet, I have lots of family and friends who DO love chocolate cakes and cookies and cupcakes. Some want to eat chocolate for breakfast. But not chocolate in their oatmeal. And thus, these Cocoa Chocolate Chip Muffins were born. Of course, muffins by any other name are essentially cake for breakfast. If you really wanted, you could just have my Dark Chocolate Cupcakes or Dark Chocolate Peanut Butter Cake Bars. But if you want a rich, dark cocoa muffin gooey with dark chocolate chips, look no further than these.
- 1 cup gluten free rolled oats
- 1/2 cup + 1 tbsp gluten-free sorghum flour
- 4 oz vanilla Greek yogurt
- 1/3 cup milk of choice
- 1/3 cup dark cocoa powder
- 2 large eggs
- 2 Tbsp miniature dark chocolate chips
- 2 Tbsp brown sugar or preferred sweetener
- 2 Tbsp applesauce
- 1 Tbsp melted butter
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- Additional butter, olive oil or cooking spray (for pan)
- Preheat oven to 350 degrees Fahrenheit.
- Mix all dry ingredients in a large bowl.
- Add egg, yogurt, applesauce, butter, and vanilla extract and mix well, ensuring a uniform color and consistency.
- Add in chocolate chips and ensure they are mixed evenly throughout.
- Grease a 12-muffin tin well with butter or oil.
- Pour batter evenly into each wrapper.
- Bake at 350 degrees Fahrenheit for 15-20 minutes, until toothpick comes out clean.
- Let cool and enjoy!
What’s your favorite kind of chocolate?
© 2015 Renaissance Runner Girl. All rights reserved.