Chocolate Chip Coffee Cake

In my household, Father’s Day has always been about family and simplicity.  We kids have grown and left the nest, but we always make it back to River Edge on the third Sunday in June to spend the day with dad.  For as long as I can remember, my dad has enjoyed nothing more than a relaxing afternoon with his three daughters and for that we make an extra effort to be all present.

Instead of ties we give hugs, and humorous cards are more welcome than the latest gadget or book about the history of baseball.  We know that our appreciation means more to him than anything we could buy, which is why my gift to dad this holiday will be a warm chocolate chip coffee cake baked with love.
I found this recipe while browsing through those addicting food blogs and thought it was perfect for a Sunday brunch.  I was right.  The second I put this in the oven the entire house was overcome by the delicious smell of brown sugar and cinnamon.  What could be more inviting?

I recommend this dish for the upcoming holiday or any get-together you are
hosting.  This cake is great for breakfast, as a snack or dessert.  Pair it with coffee, tea or a big glass of milk and enjoy.

Chocolate, Bacon Chocolate Chip Cookies

Bacon Chocolate Chip Cookies

Years ago, while vacationing in Las Vegas, I discovered Vosges chocolates. Unable to afford most of their truffles at the time, I bought the more affordable Mo’s Bacon Bar and fell in love with the milky chocolate and salty bits of bacon.

(credit: Cafe Cyan)

I thought they would be spectacular in Almond Butter Chocolate Chip cookies from Clean Eating magazine, so I decided to try it out.

(credit: Cafe Cyan)

Peanut butter works just as well as almond butter in this recipe, so no need for a special trip to the store if you don’t have almond butter. These cookies are a flour-free, protein packed treat, perfect post-workout. Plus, the bacon chocolate adds a salty sweet surprise.

(credit: Cafe Cyan)

Almond Butter Chocolate Chip Cookies
Adapted from Clean Eating
Makes 24 cookies
1 cup unsalted almond butter or natural peanut butter
3/4 cup sugar
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz Mo’s Dark Bacon Bar, broken into small pieces
Preheat oven to 350°F. In a medium bowl, stir together almond butter, sugar, egg, baking soda and sea salt until blended. Stir in chocolate.
Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.