Purple Rain

Oct 07 Reblogged

justbesplendid: Chocolate hazelnut morning smoothie by The Healthy Foodie INGREDIENTS(Serves 1) ¾ cup cold strong coffee 12 toasted hazelnuts, soaked overnight 100g silk tofu ¼ cup 0% fat Greek yogurt 1 tbsp hemp seeds 2 tbsp extra dark cocoa powder 1 tsp hazelnut butter ½ ripe banana 2 tbsp whey protein powder (optional) INSTRUCTIONS Add all the ingredients to your food processor and process until smooth. Transfer to glass (or cup!) and garnish with a chopped hazelnut.

justbesplendid:

Chocolate hazelnut morning smoothie by The Healthy Foodie

INGREDIENTS
(Serves 1)

  • ¾ cup cold strong coffee
  • 12 toasted hazelnuts, soaked overnight
  • 100g silk tofu
  • ¼ cup 0% fat Greek yogurt
  • 1 tbsp hemp seeds
  • 2 tbsp extra dark cocoa powder
  • 1 tsp hazelnut butter
  • ½ ripe banana
  • 2 tbsp whey protein powder (optional)

INSTRUCTIONS

  1. Add all the ingredients to your food processor and process until smooth.
  2. Transfer to glass (or cup!) and garnish with a chopped hazelnut.

Aug 12 Reblogged

Chocolate molten cake by Delicious Shots Ingredients:8oz Bittersweet chocolate8 tablespoon butter (1 stick)plus more for ramekins3 eggs1/2 cup granulated sugar1/2 cup flour1 teaspoon vanilla Preheat oven to 400 degrees F. Generously butter four 6 ounce ramekins. Place the prepared molds on a baking sheet and set aside. Melt the chocolates and butter in a double boiler. In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes, beat in the vanilla. Stir in the egg mixture into the chocolate and then add the flour, mix well. Divide the batter among the prepared ramekins and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet.  Serve immediately with vanilla bean ice cream. You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.

Chocolate molten cake by Delicious Shots

Ingredients:
8oz Bittersweet chocolate8 tablespoon butter (1 stick)plus more for ramekins3 eggs1/2 cup granulated sugar1/2 cup flour1 teaspoon vanilla

  • Preheat oven to 400 degrees F.
  • Generously butter four 6 ounce ramekins.
  • Place the prepared molds on a baking sheet and set aside. Melt the chocolates and butter in a double boiler. In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes, beat in the vanilla.
  • Stir in the egg mixture into the chocolate and then add the flour, mix well.
  • Divide the batter among the prepared ramekins and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet. 
  • Serve immediately with vanilla bean ice cream. You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.

(Source: justbesplendid)