Weird Wednesday: Fixing Chocolate

Everything that glitters is not gold…and everything healthy doesn’t have to taste weird! You may thing I’m a saint for all the healthy, weird stuff I talk about consuming in my kitchen, but just like you, I get cravings, I love chocolate, and I absolutely crave Chocolate Cream Cheese Cupcakes! In today’s post I will share my favorite Chocolate recipes with you, to prove that healthy can taste delicious, too.

I found this recipe in a darling cook book written by a friend of a friend – Hearth and Home By Karey Swan. I have made them many times over the years, whenever I need a yummy, healthy chocolate fix. Imagine my delight when I held the recipe up against the principles in Nourishing Traditions and found that I didn’t have to alter it at all! The original recipe calls for soaking the batter overnight with a little vinegar, and sweetening with honey. Score!!! The only changes I made the last time I made them were I used homemade cream cheese and (drum-roll please) homemade chocolate chips! 

I don’t care what kind of health nut I become, I am never giving up chocolate. It seems like every other month there’s a new study out either praising or condemning chocolate. For me, it will remain innocent and indulged-in until proven guilty. Everything in moderation, you know? So I don’t substitute carob. I do try to sweeten my chocolate indulgences naturally, however. Which is why I decided to make my own chocolate chips. It was simple and yummy, though it adds another step to whatever you’re making. I adapted my recipe from Nourishing Traditions.The chips are literally ‘chips’, not the little dollops like the store bought ones, and they don’t retain their shape as well when baked, but I was happy enough with them. The cupcakes are the only recipe I’ve tried them in so far, but next week I’m gonna make chocolate chip cookies…ohhhhh. Maybe this week…

3/4 cup cocoa powder

into the batter. Spoon batter into 12 greased muffin tins. Put a generous dollop of the cream cheese mixture in the center of each muffin, andbake at 350 for 30-35 min, until center is set, and muffin top springs back when poked.

mixing the soda into the batter in the morning – so much easier than assembling all the ingredients when you’re half awake! and I do mean a generous dollop! I think my homemade cream cheese and chocolate chips may have been a little runnier than the original filling. They were messier but just as yummy. I didn’t say they were pretty – but, boy, are they good! Just ask Claire… These muffins required a full-hand shove at times.

From Drop Box