Tag Archives: chocolate

Gluten Free Samoa Pancakes

I’ve got something I am pretty excited to share with you this weekend.

How about some pancakes? How about some pancakes that don’t weigh you down and make you feel all blah? How about some pancakes that are actually hearty and keep you full for longer than an hour? How about some pancakes that taste like Girl Scout Cookies?

Well, come on over here and let fix you some!

Now don’t be all weirded out by the whole gluten free thing. This is absolutely no different than making regular pancakes, except that we are going to make our own fancy pants healthy “flour” first. You could by all means buy your own oat and coconut flours at the store, but I assure you this is a much cheaper way to go. Trust me, this takes about 60 seconds and then you are off mixing up a pancake batter.

Measure out 1 1/2 cups of old fashioned oats, and 1/2 cup of dried coconut (NOT the shredded, unsweetened stuff that you find in your baking aisle. Regular shredded coconut has too much moisture still in it to be ground into a flour. What you want is DRIED or DESSICATED coconut. It is a bag of really small dried flakes of coconut. You are probably going to have to walk over to the health foods area of your grocery store, but it is worth it. So go find it!). Now all you do to make the flour is dump the oats and coconut into a food processor and pulse until it is the consistency of cornmeal.

See? Nothing to it.

Then we simply proceed like normal pancakes. We mix all of the dry ingredients together in one bowl. Then the wet in another. Then mix them all together. Now at this point, you are probably going to notice that the batter is pretty runny and you might feel inclined to mumble a bad word or two to me about how this pancake batter looks more like a crepe batter and you knew this gluten free thing wasn’t going to work out. Well to that I would say, “Hold your horses! And please go pour yourself another cup of coffee, because you are kind of cranky this morning!”

You definitely need to let this batter sit for at least 5 minutes before you start to fry them up. You need to give the oats a chance to do their oat thing where they start soaking up the liquid in the bowl and get all thick and gluey. So seriously just give it a minute. Set your pan to preheat, warm up your coffee, and straighten up the kitchen, then come back and get started on the pancakes.

Turn your pan to medium low heat and then cook them for 3 minutes. Right before you are about to turn them, sprinkle on a few chocolate chips. Flip them over and cook for another 2 minutes. At this point, I like to place them in a pan that I have sitting in a 200 degree oven to stay warm until all of the pancakes are made.

Look at this. I kind of blew The Dude’s mind when I busted out a stack of cookies, and a plate of pancakes.

Hahaha. Poor kid. I tried to be fast so she could get in there.

These pancakes are moist, and slightly chewy from the coconut. They are slightly rich from the coconut oil and dark chocolate chips. I don’t know how else to convince you to make these. They taste like Samoas!!!

Totally irresistible.  I am kind of in love.

Gluten Free Samoa Pancakes

1 1/2 cups old fashioned oats

1/2 cup dried or dessicated coconut

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coconut milk

1/2 cup milk

1 teaspoon vanilla

1 1/2 tablespoons maple syrup

2 tablespoons coconut oil, melted

2 eggs

1/3 cup dark chocolate chips

Preheat oven to 200.

In a food processor or blender, pulse oats and coconut until a coarse powder (similar to cornmeal) has formed.

Pour flour mixture into a bowl with baking powder, baking soda, and salt. Stir to combine and set aside.

In a separate bowl combine milks, vanilla, maple syrup, and coconut oil.

Whisk in eggs.

Add the dry ingredients to the wet and let sit for at least 5 minutes to thicken.

Spoon the batter onto a pan at medium/low heat. Cook for 3 mintues. Sprinkle on some chocolate chips, and flip over. Cook for 2 minutes more.

Keep pancakes warm in a 200 degree oven until ready to eat.

Ding Dong!

Saturday Selections: Peppermint Bark Snack Mix Brownies

I am pretty pumped.

After a short hiatus, college football is back. And so is the Peppermint Bark Snack Mix!

Yes. Look closely and you will see that I may have just sprinkled this holiday snack mix all over some brownies.

And you thought this stuff was good on its own.

You wanna talk about some serious Christmas-y football noshing, put this on top of your frosted, chocolatey brownie.

The salty, crunchy texture that you get from the cereal and pretzels cuts the richness of the brownie. Oh and can I go ahead and tell you, it is mega addicting? I know this because The Hubs and I hovered over the pan last night at 10:00 doing that move where you are “just trying to even up the lines.” You know, you cut off a million little slivers, so it doesn’t seem like you are eating that much?


After just eating “a couple of bites” a rather large section of the pan of brownies went missing.

Woopsie. I guess we know which two people just bought themselves an extra hard CrossFit workout today.

Peppermint Bark Snack Mix Brownies


1 3/4 cups all purpose flour

3/4 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup sugar

3/4 cup butter, melted

2 eggs

1/2 teaspoon vanilla

Preheat oven to 350.

In a large bowl, sift together flour and cocoa powder. Stir in salt and baking powder. Set aside

In a mixer, combine sugar and butter.

Add in eggs one at a time.

Stir in vanilla.

Blend dry ingredients into wet until moistened.

Spread into the bottom of a greased 8×8 pan and bake for 25 minutes.

Let cool completely before frosting.


1/2 cup butter, softened

1 cup powdered sugar

1/4 cup cocoa powder, sifted

1 teaspoon vanilla

In a mixer combine all ingredients until smooth.

Spread over cooled brownies.

Sprinkle liberally with approximately 1 cup of Peppermint Bark Snack Mix.

Saturday Selections: Chocolate Covered Pretzel Stuffed Peanut Butter Cookies

Is it just me or are my recipe titles getting longer and longer?

I seriously apologize, I just didn’t know what else to call them. Let’s break it down shall we?

Pretzels, covered in oozing, melted chocolate chips, all tucked inside a peanut butter cookie.

Ummm. Yeah. That’s right.

You don’t know whether to love me or hate me do you?

It’s cool. The Hubs can’t decide either.

I kid. I kid.

I think that these would be so fun to have to munch on during a football game.

Now I will admit that they do take a few minutes to put together, but there is nothing at all hard about them. And while I haven’t tried it, I can’t see any reason that it would be a problem to have them all ready to go into the oven long before you bake them. So if you wanted to make them on a Friday night and just pop them in the oven at halftime on Saturday, I think it would be awesome.

We start off with just a basic peanut butter cookie.

To begin, cream together peanut butter, butter, and sugar.

Now this step is totally optional, but if you want,  you can take a quality control moment with a pretzel here.

Oh OK….The Dude wants some too now…

I know I’m partial, but seriously, could The Dude be more gorgeous?

Ummm, now would somebody please go throw some raw eggs over in the peanut butter mixture so The Dude and I will quit eating this stuff!

Phew. Thanks.

Mix in the rest of the ingredients and you are good to go.

Once your dough has come together, scoop out 2 teaspoons at a time and roll them into little balls. Then flatten them out. You are going to need two discs for every cookie, and you want to make one of the discs slightly larger than the other (the larger one is going to be your top and needs to lay across all of the delicious filling).

While I was doing this, I had The Little Dude break up some pretzel sticks into a bowl.

Completely cover half of your discs with a little mound of pretzel bits (the cookies are going to puff up all around it so you will probably put on a little more than you would think you need).

Then dollop 1/4 teaspoon of peanut butter on top of the pretzels. This just gives the cookie even more peanut butter oomph, and gives the chocolate chips something to stick to.

Now sprinkle on about 1/4 teaspoon of chocolate chips. These are going to melt all down onto the pretzels giving you the “chocolate covered” part.

And now sprinkle on a little bit of kosher salt over the top. This is, of course, the part that I forgot to photograph, and probably the one that would be the most helpful for you to see. Obviously, you don’t want to go overboard with the salt here, but it just brings out the flavor of the pretzels. You’ll see.

Once you have all of your stuffings stacked up, carefully pick up the wider cookie circle, place it over the top, and press down the edges to seal.

They are finally ready to go into the oven!!!

When they come out,  give them a few minutes to cool so that they don’t scald your tongue, but definitely eat them warm. This is a must.

(Yes, I was totally too busy eating these cookies lazy and waited to take the pictures until well after they had cooled, but eat them warm!)

The cookies are dense and not overly sweet. The chocolate and peanut butter are soft and gooey. And the pretzels are an unexpected salty crunch.

It’s pretty much awesomeness.

Chocolate Covered Pretzel Stuffed Peanut Butter Cookies

1/4 cup softened butter

1/2 cup creamy peanut butter

2/3 cup brown sugar

1/2 tablespoon vanilla

1 1/2 tablespoons milk

1 egg

1 1/4 cup all purpose flour

1/2 teaspoon baking soda

broken pretzel pieces

peanut butter

chocolate chips

Preheat oven to 375.

In a mixer, beat together butter, peanut butter, and brown sugar until fluffy.

In a separate bowl, combine flour and baking soda.

Stir in vanilla, milk, and egg to the peanut butter mixture.

Fold in the dry ingredients.

Measure out two teaspoons of dough. Roll it into a ball and flatten. Prepare two discs for each cookie in this manner, flattening out half of them to a slightly larger piece than the others.

Top the smaller discs with pretzels, peanut butter, chocolate chips, and kosher salt. Gently cover the mound with the larger cookie dough disc, and press the edges to seal.

Bake for 18 minutes.

Serve warm.


Saturday Selections: Gooey Mixed Nut Pie Bars

Well, we have big big news here today. Apparently, Tom Rinaldi, dramatic and touching ESPN segment-maker extraordinaire, had a taste of this week’s Saturday Selction and was so blown away that he wanted to do a quick review on them. (which is so cool, because I don’t even know Tom Rinaldi, and as far as I know, he has never even so much as stepped a foot in my kitchen…wow…incredible)

But without further ado, here’s Tom Rinaldi with this delicious and inspirational football snack story.

In one seemingly innocent kitchen in North Central Alabama you may find a group of usually rowdy football fans standing around in complete and stunned silence.  Not from any awe-inspiring plays on the big screen, but from a delicious dessert made by a brilliant home cook and blogger mom.

Amy, from A Stool at the Counter has conjured up a wicked concoction of deliciousness that brings Tebow sized tears of joy to any and all who are lucky enough to have a bite.

These bars have not one but two sticks of butter in them. And enough sugar to fuel you for at least one quarter of a football game.

Some desserts are so decadent, you can only eat one small piece at one sitting.

The filling in between the soft shortbread crust and crunchy nuts is smooth, creamy, and oozes out after every amazing fork full.

So regardless of which team you choose to cheer for this Saturday, take a moment to make this dessert and unite. Not as football fans, but as fans of deliciousness.

Tom Rinaldi, ESPN.


Thank you so much, Tom. I am seriously flattered that you felt so strongly about these bars that you wanted to do this little write-up for me.

I don’t know if I really need to say anything else here. I mean, Tom did such a nice job.

These are pretty straight forward to make. So I will spare you from the step by step instruction photos….although I have them…soooo if you are seriously sad that I have left these out this time, I will bust ’em out…

I will tell you this though.

The word “gooey” in the title is no joke. These bars are seriously messy.

You are going to want to eat them on a plate, with a fork, and with a great big ol’ napkin handy.

But my gracious are they good.

Gooey Mixed Nut Pie Bars

For the crust:

1/2 cup (1 stick) butter, softened

1/4 cup powdered sugar

1 cup all purpose flour

1/4 teaspoon salt

Preheat oven to 350.

In bowl of mixer, beat together butter and sugar until smooth.

Add in flour salt.

Mix until combined into pea sized pieces.

Turn into well greased 8×8 pan and press.

Bake for 10 minutes.

For filling:

1/2 cup melted butter, cooled

1 cup sugar

1 cup light corn syrup

4 eggs, lightly beaten

1 teaspoon vanilla

1 cup chopped roasted, salted mixed nuts (I used peanuts, cashews, hazelnuts, almonds, and pecans)

1/2 cup dark chocolate chips

Turn oven down to 325.

Sprinkle nuts on top of crust and set aside.

Mix together butter, sugar, syrup, eggs, and vanilla.

Pour butter and egg mixture gently and evenly over nuts.

Sprinkle on chocolate chips.

Bake for 60 minutes. (center will still be slightly jiggly)

Let cool completely before serving.

P.S. I’m just gonna go on ahead and state the obvious here, that Tom Rinaldi did not in fact guest post for me today, nor do I know Tom Rinaldi, nor has he ever had these pie bars. Although, I will gladly serve them up in the event that he does for some reason come to my home.