I love making cookies, especially chocolate cookies of any kind. Today, I tried something that I have never done before—an orange chocolate cookie. I’ve made orange chocolate truffles before, but not cookies, and they were even better than I’d imagined. Orange is the perfect seasonal flavor to welcome spring and complements the rich chocolate so well. If you like chocolate (who doesn’t?) you are going to absolutely love these gluten-free Chocolate Orange Truffle Cookies. 

These Chocolate Orange Truffle Cookies are simply the best. They are almost like brownies, with an intense chocolate flavor. Rich and fudgy with a touch of citrus, these will satisfy any chocolate craving.

For the orange juice that gives these cookies their delicious citrus flavor, I choose Florida’s Natural Orange Juice. Florida’s Natural comes from pure Florida oranges. There are no artificial flavors or ingredients, and Florida’s Natural only uses oranges hand-picked from their grower-owned orange groves in Florida. Plus, Florida’s Natural orange juice is full of vitamins and minerals like potassium and vitamin C.

This recipe calls for two types of chocolate, which gives the cookies their sensational brownie flavor. I wanted to keep my cookies strictly orange and chocolate so the flavors would really stand out, but you can also include add-ons to the recipe, such as walnuts or pecans that will add just a little bit of crunch.

These Chocolate Orange Truffle Cookies are decadent, exceptionally tasty and perfect for any chocolate lover. If you are looking for a cookie with a rich, fudgy texture and intense chocolate flavor, this is your recipe.

Enjoy!

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Chocolate orange truffle cookies

Miryam's original recipe

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

Ingredients:

• 3 tbsp Florida’s Natural^® Orange Juice
• 12 oz dark chocolate chips
• 1 cup whole wheat pastry flour or gluten-free flour
• 1/3 cup unsweetened or Dutch-process cocoa powder
• 1 teaspoon aluminum-free baking powder
• 1/4 teaspoon Celtic salt
• 1/3 cup coconut oil, room temperature
• 3/4 cup sugar
• 2 large eggs, at room temperature
• 2 tablespoons orange zest
• Flaky sea salt, optional

Directions:

Melt 8oz of the chocolate chips in a double boiler or in the microwave. If using the microwave, cook in 20-second increments, stirring after each until the chocolate is completely melted. Set aside to slightly cool.

In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, and remaining 4oz of chocolate chips together. Set aside.

Transfer the melted chocolate to a large bowl or stand mixer fitted with a paddle attachment. Add the eggs and orange zest and beat on high speed until combined, about 1 minute. Add the coconut oil and mix for another minute or so on medium speed, until combined. Add dry ingredients and mix on medium speed until smooth and creamy, about 2 minutes.

Transfer the dough to the refrigerator and chill for at least 30 minutes or up to two hours.

Preheat oven to 350°F. Line baking sheets with unbleached parchment paper.

Spoon the dough onto baking sheets, using approximately 2 tbsp of dough for each cookie, placed 3 inches apart. Bake for 10-12 minutes or until the edges appear set. The centers will look a little soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, top cookies with a pinch of flaky sea salt.

 

 

 

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With the holidays approaching, one of my favorite things to bake are classic desserts. I have only made bread pudding once before and it turned out to be a huge success, so today I decided to try a different version. I’m excited to say that it also turned extremely well! I consider this Dark Chocolate Orange Bread Pudding the perfect dessert for the holidays ahead.

Bread pudding consists of cubed bread, soaked in a custard mixture made of eggs, sweetener and milk and/or heavy cream. I use stale or toasted bread, since it will hold its shape better when soaking up the custard mixture. Otherwise, fresh bread will tend to fall apart and become mushy.

I have seen many recipes that call for different types of bread, but I believe challah bread is one of the best options to obtain a hearty bread pudding recipe. Challah bread is slightly sweet with a unique flavor, perfect for bread pudding.  

I love the orange flavor that comes through from the Florida’s Natural orange juice in this recipe, and with the dark chocolate, the mixture is just superb. I used 100% dark chocolate bars rather than chocolate chips because I didn’t want the overpowering sweetness of milk chocolate. Also, the big chocolate chunk effect is what I was looking for, which is obtained using chocolate bars rather than chocolate chips. 

For the orange flavor, I used Florida’s Natural orange juice. As I’ve talked about in past recipes, I love this juice because it’s made from one simple ingredient—Florida oranges. I like to keep my ingredient list to a minimum, so this alone has made Florida’s Natural a favorite of mine. So, what gives the juice its fresh-from-the-grove flavor? It’s made from seven different varieties of Florida oranges.with a fresh, citrusy taste I love in my recipes.

For the holidays this year, this dark chocolate orange bread pudding will be the perfect pairing for my other recipes that call for Florida’s Natural orange juice. Altogether, this makes for an awesome, unique and well-balanced menu. The full menu consists of:

1. baked orange rosemary chicken as the main dish
2. avocado orange salad with orange honey vinaigrette. for a side
3. Dark chocolate orange bread pudding.

If you haven’t yet decided your holiday menu, I highly recommend this dark chocolate orange bread pudding with the baked orange rosemary chicken and orange avocado salad.

I know this menu was a hit at my house – especially the bread pudding! My husband is not a fan of bread pudding and he thoroughly enjoyed this version.

Enjoy!

Dark chocolate orange bread pudding

Miryam's original recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40-60 minutes

Total Time: 1 hour 40 minutes

Ingredients:

• 1 1/2 loaf challah bread, cubed (or brioche)
• 5 eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup maple syrup
• 1/2 cup Florida’s Natural^® Orange Juice
• 4 oz 100% dark chocolate bar, chopped

Directions:

The bread you use should be a little dry. If the bread you are using is fresh, after you cube it, spread it out on a sheet pan and put it in a 350°F oven for 10 minutes rotating the pan halfway through. Alternatively, you can leave cubed challah bread out overnight to dry out.

In a mixing bowl, add the eggs, heavy cream, whole milk, orange juice and maple syrup. Combine with a wire whisk.

In a previously greased baking dish, add the toasted challah bread. Pour the custard mixture over the challah bread. Sprinkle the chopped dark chocolate and let it sit for 30 minutes until all the liquid has been absorbed.

Preheat your oven to 325 degrees Fahrenheit. Bake the bread pudding for 40-60 minutes or until the top is lightly browned. Let it rest to cool and serve as desired.

Keep bread pudding refrigerated. Before serving, you may warm it slightly in your microwave. Serve it topped with ice cream, if you prefer.

The post Dark chocolate orange bread pudding appeared first on Eat Good 4 Life.

Everyone who knows me understands that when I make granola I mean business. I make large amounts of it, and by that I mean I sometimes make up to 10 lbs of granola at once. And for this Dark Chocolate and Orange Granola that is exactly what I did.

I have other granola recipes that I have made over the years but I always wanted to make a version using orange and dark chocolate. I am so glad I did.

Granola is just the perfect thing to have as a snack, breakfast or as a healthy treat with some ice cream. I have bought several granola variations in the store and none compare to homemade. One of the reasons is that store bought granola is quite expensive and the quality is actually never there. It tends to be full of sugar with hardly any nuts or other healthy ingredients like chia seed. It’s usually just rolled oats and a couple of nuts here and there.

I have found that my kids love granola as a snack after coming back from school. It has been their snack of choice—sometimes with milk and other times with plain yogurt. High in protein and fiber and low in sugar.

Making your own granola is also more economical and the quality is far superior to store bought. When making your own granola you are able to add any toppings of your choice and tailor it to your own liking. Chia seeds, unsweetened coconut and a variation of raw nuts and dried fruit are my ultimate favorites.

For the perfect orange flavor in this recipe I chose Florida’s Natural® Brand Orange Juice. Whenever possible, I choose top notch, quality ingredients to make sure my recipes turn out when it comes to flavor, and Florida’s Natural delivers.

Florida’s Natural is made from one simple ingredient — Florida oranges. And only Florida oranges. No water, sugar or preservatives are added. The orange juice comes from pure Florida oranges. There are no artificial flavors or ingredients. I choose Florida’s Natural because the oranges are simply squeezed, flash-pasteurized and poured into cartons that ensure a fresh, straight-from-the-grove taste.

To make granola you don’t need any prior cooking/baking experience. All you need to know is how to mix together a few ingredients. No high-end cooking skills of any kind.

Besides an after-school snack, or any type of snack for that matter, granola also makes as great gift for family and friends. I started making my own granola years back and ever since I have never looked back.

I hope you get to try this amazing Dark Chocolate and Orange Granola. If you do, let me know how you liked it.

Enjoy!

Dark chocolate and orange granola

Miryam's original recipe

Yield: 16 servings

Total Time: 2 hours

Ingredients:

• 6 cups gluten free rolled oats
• 1 cup Florida's Natural orange juice
• 1 cup honey
• 1 cup coconut oil
• 16 oz walnuts
• 1 cup chia seeds
• 2 cups dried unsweetened coconut
• 20 oz dark chocolate chips, vegan if need be
• 8 oz dried blueberries, any other dried fruit will work

Directions:

Preheat your oven to 275F.

In a sauce pan add the honey, coconut oil and orange juice. Heat mixture until combined.

Add the rolled oats to an extra-large mixing bowl. Pour the liquid mixture over the oats and coat the oats, stirring with a spatula.

Divide mixture among four baking sheets. Bake the granola for 30 minutes. Remove it from the oven and transfer all the granola back to the extra-large mixing bowl, mixing it well.

Then, again divide the granola among the baking sheets and bake for another 30 minutes, repeating this process a total of three times. You will bake the granola for a total of 1 hour and 30 minutes, removing from the oven every thirty minutes to mix, until it gets toasted and dried. I’ve found that taking the granola out of the oven, mixing it, and putting it back in helps ensure the granola is evenly cooked.

After the third round of baking, remove the granola from the oven and, while still warm, add the nuts, dried fruit, chia seeds and dark chocolate. With a spatula, mix well until all the ingredients are combined. The chocolate will melt but that is what you want. Let the granola cool completely before storing.

Store granola in the anchor hocking containers for up to eight weeks. 

The post Dark chocolate and orange granola appeared first on Eat Good 4 Life.

After graduating from PA school back in June I left for Spain. What a nightmare PA school was, but more on that on a future post.

I spent a total of 2 1/1 months visiting Spain spending time with friends I grew up with, family and traveling through out Europe and Africa. It has been a magical summer and I wish someday I can return to my country for good, for now, I will just visit 2-3 times per year.

One of the most amazing places I got to visit this summer was Marrakech, Morocco. What an adventure that was.I have tons of pictures and experiences I want to share with you so I will probably brake the visit in two different blog posts. There is a lot of information so I will try to get that to you soon.

Anyways, about this  super easy gluten free chocolate cake.

I have actually been craving chocolate cake for quite some time and while being in Europe baking wasn’t really something I wanted to do since the heat was really extreme. I actually didn’t have my kitchen utensils and equipment so I waited until I got back to the US to start baking again.

This cake is really easy to put together. All you need for this cake is 10-15 minutes to mix the ingredients and you are pretty much done. It is truly super easy.

Anyways, this super easy gluten free chocolate cake is extremely light and moist. It is not too sweet and just plain fantastic.

Yeah I know what you are thinking, the frosting is made out of tofu, YUCK,…I just hope you give it a chance. Because it has coffee, vanilla extract and coconut powder the taste is actually pretty good. Tofu has literally no flavor. It is super neutral so you won’t be tasting anything weird, I promise.

This Super easy gluten free chocolate cake is also full of protein, healthy and delicious.

If you are looking for a light, moist, easy and tasty cake you should try this recipe. It is the perfect gluten free chocolate dessert.

Enjoy!

Super easy gluten free chocolate cake

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 5 organic eggs
• 1/2 cup olive oil or coconut oil, melted
• 1 cup black coffee
• 1 cup coconut flour
• 1 cup unrefined sugar
• 1/2 cup cocoa powder
• 3/4 tsp aluminum free baking soda
• 1/4 tsp aluminum free baking powder
• 1 Tbsp coffee liquor, or 1 tsp espresso coffee powder
• 1/2 tsp real vanilla extract

Frosting

• 14 oz firm tofu, drained
• 1/3 cup maple syrup
• 3 tsp instant coffee granules
• 2 tsp vanilla extract

Directions:

Preheat oven to 350F. Grease and flour, I used coconut flour, a 8 inch round baking pan and set aside.

In a bowl add the eggs, olive oil, and sugar. With a wire whisk, whisk until combined. Add coconut flour, cocoa powder, baking powder and baking soda and incorporate well until there are no lumps. Add the black coffee, coffee liquor, if using, and mix through.

Add batter to the prepared pan and bake for 20-25 minutes or until a cake tester comes out clean. I baked mine for about 25 minutes.

Remove cake from the oven and let it cool on a cooling rack.

To prepare the frosting, place the frosting ingredients in a food processor and combine for about 1 minute until the mixture is nice and smooth.

Spread frosting over cooled chocolate cake and evenly sprinkle some chopped dark chocolate or any other chocolate of your choice.

Keep cake refrigerated.

The post Super easy gluten free chocolate cake appeared first on Eat Good 4 Life.

At last I get to post a recipe.

It has been a hectic last 2-3 weeks with PA school. We have just got done completing our summative week and I hope everything went well for me.

We got 2 physical encounters with standardized patients, which I think I did really well, and then one crazy written exam. A lot of you wished me well and sent positive energy and vibes so I hope that worked on my favor. I really want to be done with PA school, travel a little, enjoy my family and eventually start working.

I just need a few months to recharge my energy and eventually start my career as a PA. It has been a very busy, overwhelming past 2 yrs so I think a break is in order.

Anyways, onto this amazing chocolate peanut butter overnight oats bowl recipe.

I love making overnights oats not only because they are super easy to prepare, like 10 minutes max, but because it is super healthy, feeling and tastes super awesome.

I have made a blueberry and coconut overnight oats version that it is also magnificent. If you have not tried to make overnight oats yet I really encourage to do so. I think you will not be dissapointed.

As you may know, this coming summer I am going back to my beloved Spain for almost 2 1/2 months. While in Spain we are going to do some traveling and for a few days I will get to go to Morocco.

I will be going with my best friend, but can you believe that we will be in the Sahara desert in July? We are going to melt but that was the only time that we could make it. We are going to be taking cooking classes and learning about Moroccan cuisine. I really can’t wait.

I will be posting a lot of Moroccan recipes upon my return as well as a lot of pictures and things to do if you ever make it of that part of the world. Stay tuned for that. I think Morocco is going to be epic.

Anyways, I leave you with this amazing chocolate peanut butter overnight oats that I hope you get to try soon. Super easy, healthy and delicious to say the least.

Enjoy!

Chocolate peanut butter overnight oats

Miryam's original recipe

Yield: 22-26 servings

Total Time: 10 minutes

Ingredients:

• 32 oz gluten rolled oats
• 1/2 gallon dairy free milk
• 1/3  cup maple syrup
• 1/3 cup cocoa powder
• 1 cup chia seeds
• 1 cup organic peanut butter

Toppings

• Fresh blueberries
• Cacao nibs
• Unsweetened shredded coconut
• Hemp hearts

 

Directions:

In large mixing bowl mix all the ingredients. You may need a bit more milk if you like. I prefer mine a bit more liquid like than pudding consistency so I added more. Place mixture in the refrigerator overnight and eat the next morning.

This recipe will keep in your refrigerator covered in a  glass container for up to 1 week. You can also add any type of nuts or protein powder if you like.

NOTE: You can half the recipe if you don't like to make such a big quantity.

The post Chocolate peanut butter overnight oats appeared first on Eat Good 4 Life.

Smoothie bowls tend to be on bit thicker than regular smoothies, or at least that is how I make them, otherwise all my toppings sink to the bottom.

Smoothie bowls are a great way to start the day or even to have as a snack. The variations are endless and on this one I used things I had on hand. We are loving hemp hearts right now. Then I added some chia seeds, cacao nibs and fresh fruit that I always have on hand.

Truly the sky is the limit when it comes to making smoothie bowls. Since Valentine’s Day is just around the corner I figure I can make something that is healthy, easy and quick.

As some of you know, I don’t have much time on my hands lately. In 4 months my life will be way better and have a switch for the best since I will be graduating from Physician Assistant school and be able to continue with my normal life. Being a mom, work and carry on with my life more or less.

Anyways, I have another healthy, quick, dessert that I made over the weekend that I want to post very soon. I always make double the batch whenever I am baking or cooking so that we can have it for several days. Not necessarily concurrent days but at least another time throughout the week so that it doesn’t seem to repetitive that whe are eating the same thing over and over.

Anyways, start making your own smoothie bowls. I know once you start you won’t be able to stop. So healthy, good and easy.

Enjoy!

High protein chocolate smoothie bowl

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

• 4 frozen bananas
• 2 cups non-dairy milk
• 1/3 cup cocoa powder

Toppings

• 1/4 cup hemp hearts
• 1/4 cup chia seeds
• 1/4 cacao nibs
• 2 cups organic mixed berries

Directions:

Blend the bananas, cocoa powder and milk in your blender until smooth.

Divide mixture between for bowls and top with the toppings. You may use any of your choice.

Note: You can add some nuts or nut butter to the milk and bananas to increase protein content even further.

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