Candy is one of those things that is way too intimidating to me. Boiling sugar, thermometers, silicon mats, tempering chocolate, equipment I don’t have…. Did I mention boiling sugar? It’ll be many years before I feel comfortable making candy. But luckily, recipes like these give me the feeling like I’m making my own candy without all the hassle. And Germany doesn’t carry Almond Joys (At least no where I’ve seen), so there you go…
So the pantry is getting a bit bare in terms of snacks, and Chris and I had a major chocolate craving. Luckily, we ALWAYS have the basics for baking: unsweetened coco powder, flour, sugar, milk, butter, baking powder, and eggs. These ingredients can make just about any sweet: cake, hot chocolate, brownies, pancakes, muffins, cupcakes, and cookies. So chocolate cookies it is! This recipe makes 16 decent sized cookies, and you can replace the walnuts with chocolate chips or leave them plain.
Chia pudding is really great for breakfast because it has a TON of fiber, which keeps you fuller for longer. I’m talkin’ half your daily requirement of fiber in one small bowl. And you didn’t even have to sell out money for any gimmicky over processed fiber one product. You’re better off going outside and chewing on a branch. It would be a lot cheaper and have less sugar. Chia pudding is also great because it is easy to throw together the night before for your breakfast the next day. My recipe in particular is great for using up all coffee you made earlier in the day. You can also add just about whatever you want to it. This morning I decided to make mint chocolate chia pudding by adding a splash of mint extract.
This is another keto recipe that is still in my eating rotation even though I’m back on carbs. It’s low calorie and packed full of protein, so why not? The best way to enjoy this cake is to pour a few spoonfuls of Waldens zero calories chocolate syrup on top. It’s a bit expensive, but a little goes a long way.