Scraps and Snippets ~ Bing Balls

 Twin Bing candy bars were my all time favorite before vegan. I don't even know if they are nationwide. They are soft marshmallowy cherry centers covered in a thick chunky peanut chocolate outside layer. 

I even found a recipe to make them in bar format. However, the bars called for cherry chocolate chips that tasted a wee bit like cherry cough syrup and made for a waxier cherry section. I had tweaked it over the years adding marshmallow etc to it to get it closer. 

Then came vegan. That recipe needed to go by the wayside. Too much dairy and they were full of chemical, super processed ingredients. The recipe just drifted away with so many others too involved to veganize. 

Since the first of the year I've been trying to avoid super sugary, super not-so-good-for-anyone stuff. I'm pretty sure I haven't baked any treaty thing since the New Year.  (Uh, pretty sure is as good as it gets, I may have succumbed to something...).

So, Friday, while needing a little sweet fix I stumbled on this treat. Honestly, I'm estimating the measurements because I used my hand and scooped. 

1 Cup dried cherries

1 Cup raisins (I used golden)

1 and 1/2 Cups salted peanuts

1/4 Cup chocolate chips

Toss the peanuts, raisins, cherries in a food processor and whir them until a sticky, mostly uniform concoction starts. You want it to stick together but not be so sticky it won't come off your fingers. If it's too sticky, add a few TBSP of peanuts, if too crumbly more raisins and cherries. When you are happy with the consistency toss in the chocolate chips and whir away breaking them up a bit. 

Then roll the mixture into balls (or press into bars) and refrigerate. Makes about 24 walnut sized balls. Enjoy. These are pretty stinking satisfying. Not Twin Bing clones but the taste and texture is pretty darn close. 

Scraps and Snippets ~ Feeling Like a Winner on This the First Day or Random Acts of Kindness Week....

Didn't know this. Did you? 


It's Random Acts of Kindness week. 


And according to Milkshake and their daily updates there is one more fact I didn't know. 


"A single smile can generate the same level of pleasurable brain stimulation as up to 2,000 bars of chocolate, according to British researchers. Smiling can also reduce your stress levels and overall blood pressure. So go ahead, smile at a stranger—doctor's orders!"


That's a pretty amazing "fact" especially when we all know the value of a good piece of chocolate.

So here's my smile-maker of the day. I am beaming 2,000 bars worth of chocolate, the really good kind, insert your favorite brand here, because I won the Forks and Beans Best Tasting Recipe category.


Ironically, most of my recipes have flour, and this one was required to be gluten free. I worked and worked on those cookie/bar recipes to make them just right. And at the last minute remembered my Thanksgiving project...my Salted Caramel Pecan Fudge Pie recipe. And guess what? It won. 


Here is what the judges had to say.



"Rich, fudgy, incredibly sinful! The caramelized pecan topping is enough of a reason to make this; as well as the filling would be simply delicious served as a parfait. But combining all of these flavors together? Sheer chocolate heaven!"


Grin. 2,000 chocolate wattage grin. I was up against these recipes. Including Chocolate Covered Katie's Deep Dish Chocolate Chip Cookie Pie (which is to die for.)


So join me and have a very happy, very smiley Monday. And if you aren't smiling now, make a dessert, with lots of chocolate and share the love. :  )

Scraps and Snippets ~ Love You Latte Bars or Bites...

Fruit of Recipe Contest # 4

Love You Latte Bars or Bites

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4

heaping cup raisins

1/2 cup and 1 TBSP Cocoa

1 TBSP espresso powder (or 1 TBSP freshly ground coffee beans)

1/2 tsp salt

2 tsp vanilla

2 TBSP apple sauce

1/2 Cup vegan and gluten free white chocolate chips and/or dark chocolate chips.

Additional white chocolate chips and/or dark chocolate chips for garnish.

Preheat oven to 350. Combine all items (except chocolate chips) in food processor until all ingredients are incorporated. Stir in chips and roll cookies into balls about 1 TBSP each (makes approx 20. Bake 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with two chocolate chips of choice. Cool and store in fridge.

If you prefer bars. Put batter in a greased 8 x 8 and bake for 21-24 minutes.

If you really want to go another layer of decadent. You can add a bottom crust to the bars.

1/2 cup coconut flakes or bits

5 dates

2 TBSP cocoa

1/4 teaspoon salt

1 TBSP coconut oil.

Process all ingredients in food processor until the mixture is uniform and sticks together well. Press into the bottom of the greased 8 x 8 pan. Sprinkle chocolate chips over crust. (1/4 cup or so) dollop cookie layer batter over it, smooth. Bake at 350 for 22-24 minutes.

Scraps and Snippets ~ My Heart Beats for You Sweet Bites...

Fruit of the Recipe Contest # 3

My Heart Beats for You Sweet Bites

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins

1/2 cup plus 1 TBSP Cocoa

1/2 tsp salt

2 tsp vanilla

2 TBSP all fruit cherry preserves

1/2 Cup vegan gluten-free white and/or dark chocolate chips

Additional white chocolate chips, dark chocolate chips and cherry preserves for garnish.

Preheat oven to 350. Combine all items (except chocolate chips) in food processor until all ingredients are incorporated. Stir in chips and roll cookies into balls about 1 TBSP (makes approx 20). Bake at 350 for 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with additional toppings. A dollop of cherry preserves and two chocolate chips. Cool

and store in fridge

Scraps and Snippets ~ Orange You Glad We've Got Each Other Bars Etc.

Fruit of Recipe Challenge # 2.

Orange You Glad We've Got Each Other Bars

Crust:

1/2 of an orange's zest (zest whole orange, put 1/2 aside

for filling)

1/4 teaspoon salt

1 TBSP coconut oil

5 dates (regular sized)

3/4 cup coconut raw flakes

Filling:

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins

1/2 tsp salt

2 tsp vanilla

1 TBSP coconut flour (or pulverize shredded raw coconut)

Juice from one orange

Zest from 1/2 orange (zest the whole thing and put 1/2 aside)

1/2 cup dried cranberries

1/2 cup vegan gluten free white chocolate chips

Preheat oven to 350 if making bars or cookies.

Combine all crust ingredients in food processor until combined, uniform and holding together. Press crust into bottom of 8 x 8 pan.

Filling: Combine all items (except cranberries and

chocolate) in food processor (no need to rinse after using it for the crust) until all ingredients are incorporated.

Stir in chips and cranberries.

Bake at 350 for 21-24 mins. Cool and store in fridge. Can also be rolled into cookie bites. Bake for 9-11 minutes. Press cranberry and white chocolate chip on top. Keep in fridge. Also, unbaked, this is a great dip. Follow all directions for filling, and put in fridge to chill, use gluten free/vegan cookies/crackers. You may also roll the dough into balls, chill, then roll them in the crust mixture and make truffles.

Scraps and Snippets ~ Peanut Butter Mocha Smooches...

Sarah commented about my post yesterday. She said she believes it is a rumor. Interesting. Here's a link she sent me. I will be reading the whole thing. 


http://blog.wholefoodsmarket.com/2012/02/gmo-monsanto-buyout-rumors-untrue/


However, Trader Joe's and Costco could still provide my list of items. :  )


Here is a recipe for you.  Peanut Butter Mocha Smooches (Gluten free, Vegan, and no added sugar/fat)

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.
15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins
1/2 Cup  plus 1 TBSP Cocoa
1 TBSP espresso powder (or 1 TBSP freshly ground coffee beans)
1/2 tsp salt
2 tsp vanilla
4 TBSP Peanut butter
2 TBSP Apple Sauce

Additional Peanut Butter (Approx 1 TBSP and dark chocolate chips (Vegan) for cookie garnish.

Preheat oven to 350. Combine all items in food processor until all ingredients are incorporated.  Roll cookies into balls about 1 TBSP (makes approx 20). Bake at 350 for 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with a dollop of peanut butter and a chocolate chip. Cool and store in fridge.

If you prefer bars. Put batter in a greased 8 x 8 and bake for 21-24 minutes.