Chelle Summer


Peanut Butter Dark Chocolate Quinoa Blondies

Michelle Rusk

Based on a recipe from Eating Well magazine, I adapted this for ingredients on hand– and personal preference. Quinoa flour is easy to make– grind quinoa in a clean coffee grinder– just remember that whatever amount of quinoa you start with, you will end up with more flour (one cup of whole grain quinoa equals almost a cup and a half of quinoa flour). I also chopped up 7 oz. of dark chocolate in the food processor which gave me more than a cup but my husband said, "There isn't such a thing as too much chocolate."

1/4 cup unsalted butter, softened

3/4 cup peanut butter

2 large eggs

3/4 cup packed brown sugar

1 teaspoon vanilla extract

3/4 cup quinoa flour

1 teaspoon baking powder

1 cup chopped dark chocolate  or chips

1/4 teaspoon salt, (optional)

Preheat oven to 350 degrees and spray an 8-inch square making pan with cooking spray. Beat butter and peanut butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar, and vanilla. Whisk quinoa flour, baking power, and salt (if desired). Mix the flour mixture into the wet ingredients until just combined and stir in the chocolate chips. Spread the batter evenly into the prepared pan.

Bake until toothpick inserted in center comes out with just a few moist crumbs– about 25 to 35 minutes. Do not overbake. Let cool in pan for 45 minutes. Cut into 24 squares.


Dark Chocolate Molasses Cookies 

Michelle Rusk

Because sometimes we need to mix things up. Slowly I'll be incorporating my Chef Chelle recipes here.


Makes 24 cookies


3.5 ounces dark chocolate bar

1 cup packed dark brown sugar

6 tablespoons vegetable oil

6 tablespoons butter, softened

¼ cup molasses

1 ½ teaspoons vanillas extract

1 large egg

2 cups brown rice flour

1 teaspoon baking soda


Preheat oven to 375 degrees. Pulse dark chocolate bar in food processor until finely chopped, set aside. Place dark brown sugar, vegetable oil, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add molasses, vanilla, and egg; beat until well combined. Combine flour and baking soda, stirring with a whisk. Add flour mixture to sugar mixture, beating at low speed until almost well combined. Add chocolate, beat at low speed until well combined. Spoon dough by rounded tablespoons onto prepared cookie sheets (parchment paper or non-stick spray). Press gently for flatter cookies. Bake 12-13 minutes or until the edges are barely browned. Cool cookies on the pan for 3 minutes and then place on a wire rack to cool.