Tag Archives: #365project

Pinspiration: 80’s Jewelry Cabinet Rescue

I spent HOURS last night catching up on Sons of Anarchy episodes (it’s the sub-plot that I love) and pulling inspirational pins for my 1980’s jewelry cabinet rescue from various Pinterest boards.  I’ve been collecting these pins for years, but not necessarily with my jewelry cabinet in mind.

Yes.  I may have a Pinterest problem, and the first step is admitting it.

Now comes the difficult task of narrowing down my choices.  Ugh!  And fun!  Both, at the same time.

The options are limitless, and I need a limit.  What would you pick?

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We Both Need a Fresh Start: 80’s Jewelry Cabinet Rescue & Blogiversary Recap

One year ago today (happy blogiversary to me), I started this blog with the best of intentions.  Little did I know how much WORK this blogging thing required.  Especially for a girl with a full-time job and full-time life.  Some weeks, especially when I was inspired by the holidays (Easter and Cinco de Mayo, woot woot!), I blogged daily.  Below are some of awesome highlights during these up moments.  I can’t even begin to describe the glee I felt every time another blogger or site featured one of my posts, and I give a big, fat ♥ every time I see one of my posts pinned on Pinterest.  GRINNING EAR-TO-EAR SMILEY FACE.

Hand-Painted Tribal Print Ottoman -- annumography.wordpress

Hand-Painted Tribal Print Ottoman

Take5 Layer Cake -- annumography.wordpress

Take 5 Layer Cake

Boozy Blueberry-Sage Sherbet -- annumography.wordpress

Boozy Blueberry-Sage Sherbet

Copycat Roslyn Spumoni Cake -- annumography.wordpress

Copycat Roslyn Spumoni Whip Cream Cake

Gluten-Free Enchilada Casserole -- annumography.wordpress

Gluten-Free Chorizo Enchilada Breakfast Casserole

Cookbook Bird House -- annumography.wordpress

Catalog Hack Cookbook Bird House

Hand-Painted Otomi Canvas Shoes

Hand-Painted Otomi Canvas Shoes

Mexican Hot Chocolate Brownie Ice Cream -- annumography.wordpress

Mexican Hot Chocolate Brownie Ice Cream

Kate Spade-Inspired Painted Nightstands -- annumography.wordpress

Kate Spade-Inspired Painted Nightstands

Eggplant in Spicy Garlic Sauce -- annumography.wordpress

Eggplant in Spicy Garlic Sauce

Bluth's Original Frozen Banana Cocktail -- annumography.wordpress

Bluth’s Original Frozen Banana Cocktail

Low Carb Mini German Apple Pancake - annumography

Low Carb Mini German Apple Pancakes

And then there were the weeks…and weeks…okay, maybe months…where it was radio silence around here.  Heck, I couldn’t even manage a daily Instagram post.  SAD FACE.

Let us look at the reasons, shall we?  Not that I’m making excuses.  But, dang it, if I don’t identify my problems, how am I going to fix them?

  1. Photography (i.e. the eye candy that keeps blog readers coming back for more) – I mentioned early on my photography shortcomings.  Then WordPress changed the interface to Instagram, and my blog’s whole concept took a nosedive.  Honestly, though, this turned out to be a good thing.  I am now re-learning photo editing, and the quality of my photos should dramatically improve (no more relying on Instagram filters).  And I’ve promised myself a new camera if I show more commitment to the blog this year.
  2. Not measuring up – Every influential blogger tells you not to compare your blog to others.  Well, I didn’t listen.  Or at least not consistently.  So I tried to Keep Up with The Bloggers, and I failed.  This isn’t my full-time job…or even full-time hobby…so I need to cut myself some slack.  I know that my blog quality will improve.  But if not, I’m happy that I’m back to blogging for me.
  3. And then…bam, boom, wham…major life change – With the news I received about my health this year, my diet has dramatically changed.  With my diet change,my after-work evenings have also changed.  Time formerly spent blogging is now spent in the kitchen planning, prepping, and cooking.  Sadly, I can no longer eat any of the recipes that I posted above.  It feels like I’m learning to cook all over again, and sometimes it feels like I have more failures than successes.

So.  It’s a new year with new opportunities.  I’m going to commit again to daily Instagram posts for my 365 Project.  But my blog content is going to be (even) more real, true-to-life Karen.  I’m going to be less concerned about themes and what the other bloggers are doing and more focused on my interests.  I hope this results in more interesting and dynamic reading, because my heart will be in every post.

Take this jewelry cabinet.  Yes, it is so 1980’s.  But I see potential.  In fact, I’ve been seeing its potential for about a decade now.  I just can’t seem to make a decision about how I want to rescue this baby.  Heck, the style may come back again, if I wait long enough.  Or not.

80s Jewelry Box Rescue Before1 -- annumography.wordpress

I found the perfect place for this curved-line, potential beauty between my two closet doors.  I hate the golden oak stain, but then again I don’t hate how it ties to the clock on the wall above.  And I totally dig the rose pink velvet lining.  Over the next couple of days, I will be mulling over my options.  But no more procrastinating and unfinished projects!  I promise both myself and this Material Girl that her makeover will be complete by the end of January.  Maybe before…CONFIDENT SMILEY.

80s Jewelry Box Rescue Before4 -- annumography.wordpress

What are your ideas?  How would you rescue this stuck-in-the-80’s babe?

 

Low Carb Mini German Apple Pancakes

Low Carb Mini German Apple Pancake - annumography

It’s been almost nine weeks, since I embarked on this new lifestyle without grains, sugars, and dairy.  Most days I would tell you that I haven’t missed a thing.  This weekend, though, I wanted doughnuts.

Knowing that giving in to these cravings would only make me sick for the next two days, I resisted the temptation to hop in the car and head to Long’s.  But just barely, until I remembered pinning these German Apple Pancakes from the Civilized Caveman.  (Umm, yeah.  That’s a lot of links in one paragraph…but they are worth it, trust me.)

Low Carb Mini German Apple Pancakes - annumography

And so are these mini German pancakes.  Even though I set off our fire alarm five times while they were baking, because I forgot to place a pan under my muffin tin to catch any potential drips.  No joke.  They were even worth the scrubbing I gave my stove afterward.

Typically I forego all sugars – even the non-refined ones – while I am healing.  For this recipe, however, I decided to leave the two teaspoons of maple syrup in the batter.  Since I planned to bake these in a muffin tin, I doubted that 2 teaspoons divided by 12 would have any negative impacts on my health.  It’s all about moderation, right?  So I eliminated the two tablespoons of honey in the apples.  I instead used a combination of organic Fuji and local, organic Gingergold apples; I found these to be sweet enough for my taste.

To enhance the flavors, I added a 1/2 teaspoon of sea salt to the batter.  I also reduced the number of eggs to five and used apple cider vinegar in place of the lemon juice.  Why?  Because I only had five eggs and no lemons in the fridge when my craving struck.  You could increase the number of eggs to six and use the juice of half a lemon, but I was happy with my results.  All of that vinegary flavor cooks off, I promise.  And yes, I am headed to the market to restock my fridge today.  Lemons and eggs are ESSENTIAL to my quality of life.

One more tip.  When I added the melted coconut oil to the cold-from-the-fridge almond milk and eggs, the coconut oil hardened into chunks too large to whisk into a smooth consistency.  Never fear.  My immersion blender made quick work of breaking down the solidified coconut oil, and whipped together the other ingredients into a lovely smooth batter.  If you don’t have an immersion blender, I recommended whipping the batter ingredients with a stand mixer or blender.  Or you could allow the almond milk and eggs to come to room temperature before adding the melted coconut oil.

Sharing this recipe on: Nourising Treasures, Easy Green Mama, Real Food Forager, The Gluten-Free Homemaker, Allergy Free Wednesday.

Low Carb Mini German Apple Pancake - annumography

Low Carb Mini German Apple Pancakes
Adapted from Civilized Caveman

Coconut oil spray
5 eggs
1 c. unsweetened almond milk
4 T. coconut oil, divided
2 t. vanilla
2 t. Grade B maple syrup
1/4 c. coconut flour
1/2 t. baking soda
1/2 t. sea salt
1 1/4 t. nutmeg, divided
1 t. cinnamon
1 T. apple cider vinegar
2 medium apples, diced

Preheat oven to 425° Fahrenheit.  Place a rimmed baking sheet in the oven and allow to preheat as well.  Spray a 12-cup muffin pan with coconut oil spray and set aside.

Whisk eggs, almond milk, 2 T. melted coconut oil, vanilla, and maple syrup in a large bowl with an immersion blender (see notes above).  In a smaller bowl, combine coconut flour, baking soda, sea salt, and 1/4 t. nutmeg.  Add the dry ingredients to the egg mixture and whisk or blend until you have smooth batter.

Melt the remaining 2 T. coconut oil in a medium pan.  Add remaining 1 t. nutmeg, cinnamon, and apple cider vinegar, and cook for 1 minute.  Add the apples and saute until the apples just begin to soften.

Divide the apples evenly among the muffin pan cups.  Top the apples with the egg mixture; the cups will be almost full.  Place the muffin pan on the rimmed baking sheet in the oven.  Bake for 20 minutes at 425°.  Reduce the heat to 375° and bake for another 20 minutes.

Remove from oven and allow to cool for 5 minutes before removing from pan.

Makes 6 servings (2 mini German pancakes per serving)

If you are visiting from Easy Green Mama or The Gluten-Free Homemaker, WELCOME!   I love comments, visitors, and followers.  You can also find me on TwitterFacebookInstagram, and Pinterest.

Easy Green MamaGluten Free Wednesdays

Wedding Quilt: Part I

Tiki/Rockabilly Wedding - annumography
Willow Grove Photography

Hubby and I celebrate our wedding anniversary this month.  Maybe it’s the anticipation of this anniversary, or maybe it’s the desire to finally GET ON IT when it comes to all the projects I have unfinished around the house, but I have been working on our wedding quilt lately.

Tiki Table Runner - annumography
Willow Grove Photography

Wait.  Let me back up a sec and start from the beginning.  Most of our wedding was hand-crafted by me.  I made the wedding programs, which doubled as fans for our outdoor wedding. And tripled as flags for the guests to wave after the ceremony.

Is it a wedding program, fan, or flag - it's all the above - annumography
Willow Grove Photography

I made the wedding “flowers”, including my bouquet, the maid-of-honor’s clutch and corsage, the flower girl’s headbands, and the groom’s/best man’s boutonnieres.

Vintage Brooch Bouquet - annumography
Willow Grove Photography

I made the groovy buffet food (with a lot of help from friends/family), the chocolate-covered strawberry truffle groom’s cake, and the cupcake tower for the coconut cupcakes.  By the way, my friend Beth made the cupcakes, and she deserves a huge shout-out.  BEST COCONUT CAKE EVER!

Tiki Wedding Toast - annumography
Willow Grove Photography

I made the ice breaker table game for the guests…okay,  you get it.  I made a lot of stuff for our wedding.  And I loved every minute of it.  Yes, it was a lot to do.  But I had a deadline…and boy, did that help a procrastinator like me.

Ice Breaker - How well do you know the couple - annumography
Willow Grove Photography

Anyway, you can catch another (small) glimpse of the table runners that I made in the background of the shot above.  We rented the typical round tables and white tablecloths for our outdoor wedding reception, but wanted to add some tiki vibe with the centerpieces and table runners.  My inspiration for the table runners was a Better Homes and Gardens table runner made from napkins.  It reminded me so much of a patchwork quilt, that I was inspired to create my own table runner with fabric.  And then make it into our wedding quilt.  Fun, right?

I bought several 1960’s inspired cotton fabrics — some tiki, some rockabilly — and labeled the patterns A-I.  I then used Microsoft Excel (my go-to design tool) to create a pattern using the fabrics for four runners.  I needed a total of eight for the reception tables, so I just repeated the design again.

Table Runner Pattern - annumography

The unit of measure is square inches, and is depicted with the light-blue outlined squares.  Once I doubled the runner patterns above, I could determine the cuts that I needed to make for each fabric.  Using the diagram below as a guide, I got busy with my rotary cutter.

Table Runner Fabric Cuts - annumography

After cutting all the pieces, I first sewed them together in 6-inch square blocks.  I then joined the blocks to make one long runner.  I used iron-on interface to make the runners more sturdy and to help keep the seams pressed down…and intact…during the reception.  My idea, if it works, is to use the adhesive properties of the interface to my advantage.  I plan to machine quilt, and I usually have trouble with my batting and backing shifting.  I’m keeping my fingers crossed that I can just iron the batting directly to the quilt top to help it stay put.

Quilt Tip - Iron-on Fusible Interface - annumography

Not that iron-on interface photographs well.  But it may be the solution to all my quilting problems.  I’ll let you know how it goes in Wedding Quilt: Part II.  Until then, here’s a sneak peak of what’s to come.

Wedding Table Runner Quilt - annumography

Linking to these wonderful blogs:  Homework, The Winthrop Chronicles, and The Vintage Farmhouse.  Check ’em out!

Sugar-Free Made Simple: Spiced Pickled Peaches

196/365 no sugar was used in the making of these peaches...awesome sweet + tart #365project #seekarencook

A post shared by Karen Collins (@annumography) on

I’ve said it before, but I love me some pickles.  Unfortunately, most store-bought pickles have some form of sugar in them.  So do most of my homemade pickle recipes.  (I see a whole lotta recipe revamping comin’ on.)

This spiced peach recipe, however, is not one that I’ve made before now.  I found it while searching for new ways to use my fresh chocolate mint.  If you haven’t tried chocolate mint yet, I highly recommend it.  I steep it in warmed coconut milk in the evening, and I also used it to make this gluten-free chocolate mint snack cake.

My inspiration recipe started with canned peaches in syrup.  Looking for a healthier alternative, I chose to use fresh peaches.  Remember – I’m kicking my sugar addiction here.  I also made some substitutions with the spices to use what I had in my pantry.  One of the things I love about pickling is that you can customize it to suit  your taste.  You also know exactly what is going into the food that you eat, when you use whole, fresh ingredients.

195/365 pickled fresh peaches #365project #seekarencook

A post shared by Karen Collins (@annumography) on

Aren’t they gorgeous?  I almost couldn’t wait the 24 hours in the fridge before trying my first bite.  Patience is not my virtue.  But then I decided that eating a too-sour, too-unpickled slice too soon would be a waste of peach.  It’s all about choices.

If you don’t have chocolate mint, you can substitute regular fresh mint.  You could also double, triple, or quadruple the recipe, if you have a bounty of peaches while they are in season.  I think these would also do well, if you wanted to preserve them for a longer period of time through a sterile canning process.  Me?  Remember, I’m not patient.  A quick, refrigerator pickle is more my style.  But let me know how they turn out, and I will envy your canning prowess.  And admire your patience.

Spiced Pickled Peaches
Adapted from Skirt in the Kitchen

3 sprigs fresh chocolate mint
1 cinnamon stick
1-inch fresh ginger, sliced
1 c. rice vinegar
1/4 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground allspice
1/8 t. red pepper flakes
1/4 t. whole cloves
1/4 t. whole peppercorns
1/8 t. anise seed
1/2 t. sea salt

In the bottom of a pint jar, place the mint, cinnamon stick, and sliced ginger. Set aside.

Place enough water to cover the peaches when they are submerged in a medium saucepan.  Bring the water to a boil.  Meanwhile, cut a small “X” at the bottom of each peach.  Place a medium-side bowl of ice water near the stove top.  When water is boiling, submerge the peaches for 30-40 seconds.  Remove the peaches from the boiling water and place in the ice water bowl for approximately a minute.  Remove the peaches from the ice water and pat dry with a clean cloth or paper towels.  The skins should easily slip off, but use a paring knife for any spots that don’t easily peel.

Slice the peeled peaches in half and remove the pits.  Fill the prepared jar with the sliced peaches.  If they don’t all fit, set them aside.  You may be able to sneak more in once the liquid is poured over the peaches.

In a small saucepan, bring rice vinegar and the next 8 ingredients to a boil.  Remove from heat and pour the vinegar mixture over peaches in the prepared jar.  If you had any leftover peach slices, try to fit them in now.

Put the lid on the jar and allow the peaches to come to room temperature.  Place the cooled jar in the refrigerator and allow to “pickle” for at least 24 hours.  The peaches will keep for about a month in the refrigerator.

Sugar-Free Made Simple: Crock Pot Bolognese with a Grain-Free Pasta Alternative

191/365 If this is health food, I'm all in. Crockpot Bolognese on the blog tomorrow #365project #seekarencook

A post shared by Karen Collins (@annumography) on

Now that I don’t eat a single thing that has more ingredients on the label than I have fingers, I am amazed at how much sugar is in EVERYTHING.  Since I’m not eating sugar, this means that I’ve had to give up more than a few of my favorite convenience foods.  What do I miss the most?  Jarred mushroom marinara sauce.

Weird that I would pick pre-made spaghetti sauce?  Maybe.  But spaghetti with meat sauce was always one of my go-to weeknight comfort food meals.  As the pasta cooked, I would brown ground beef with onion, garlic, and spices and then pour on the sauce.  Dinner in less than 15 minutes.  Even after I stopped eating gluten-laden noodles, I would still top quinoa pasta or spaghetti squash with my meat sauce.

Why, oh why, does marinara sauce need to be loaded with sugar?  The answer: it doesn’t.  Convenience?  This sauce is great for busy weeknights, because I can throw the ingredients in the crock pot in the morning and come home to perfectly simmered sauce in the evening.

And don’t let me forget about the pasta.  When I went grain-free, gone too was my quinoa spaghetti.  So you may be asking, “Why is there fettuccine on your plate, Karen?”  It’s actually Shirataki Fettuccine…completely grain-free.  I will admit that, at first, I was scared of these noodles in their water-filled plastic bag.  But now I’m wondering where these babies have been the last year of my life.  Simply drain, cut, season, and heat…done.  I leave mine a little on the long side, because I love that I can twirl pasta with a fork and spoon again.  To me, comfort food is just as much about the experience as it is the food itself.  And I love to play with my food.

I have also topped some coconut bread with this sauce, and my husband put it over salad yesterday.  I may or may not have just eaten this straight out of the bowl with a spoon.  It’s that good.

191/365 If this is health food, I'm all in. Crockpot Bolognese on the blog tomorrow #365project #seekarencook

A post shared by Karen Collins (@annumography) on

Crockpot Bolognese
Adapted from Hungry Girl: 300 Under 300

1 lb. grass-fed ground beef
1 c. minced yellow onion
1 c. chopped green bell pepper
1 c. shredded carrots
1 c. chopped mushrooms
1 28-oz. can organic crushed tomatoes
1 14-oz. can organic, fire-roasted crushed tomatoes
1 6-oz. can organic tomato paste
2 T. balsamic vinegar
1-2 clove garlic, minced
1 T. minced fresh, or 1 t. dried, oregano
1 T. minced fresh, or 1 t. dried, basil
1 T. minced fresh, or 1 t. dried, rosemary
1/2 t. crushed red pepper
sea salt, to taste
coarsely ground pepper, to taste

Crumble the raw ground beef in the bottom of the crock pot and season with salt and pepper.  Top the meat with the vegetables: onion, bell pepper, carrot, and mushroom.

In a large bowl, combine the remaining ingredients.  Season with additional salt and pepper.  Pour the tomato mixture over the meat and vegetables in the crock pot.  Cover and cook on high for 3-4 hours or on low for 7-8 hours, stirring after at least one hour to further break up the ground beef.

Makes 8-10 servings

Gluten-Free Chocolate Mint Snack Cake (with a secret ingredient)

no-flour and nearly-no-sugar...it was the dark choc chips...I couldn't help myself #seekarencook

A post shared by Karen Collins (@annumography) on

When my friends ask what I’ve been up to lately, my answer is “chopping vegetables”.  Seriously.

A couple of weeks ago, I hinted about a major lifestyle change that I was about to make.  Well, you guys, I have completely changed the way eat.  No, not just the way I eat.  I have completely changed the way I think about food.

Last year, I gave up all gluten and refined sugar after suffering from three major allergic reactions between February and June.  I mean the kind that get you a quick trip to the emergency room.  Diagnosed with systemic candidiasis — that basically means that my body had grown a whole lot more candida albicans than the average person — I started taking medication and gave up the breads, pastas, and sweet treats that I loved.  Turns out candida loves them more.

What I have learned over the last year is that I had been suffering symptoms from candidiasis well before February, but I always attributed my feeling bad to something else.  Within a month of not eating gluten and refined sugar, my weekly migraines stopped.  How do I know it wasn’t something else that changed?  Because I’m a cheater.  I would eat just one little brownie or a teensy slice of bread thinking “what could it hurt?”, and whammo, migraine headache.  No cheats; no headaches.

Yay!  Right?  Well, I never got completely well.  I was better, but I still had a ton of gastrointestinal issues.  And a battle with completely unexplained, stubborn weight gain around my belly.  And a bunch of other symptoms too boring to discuss in this forum.  Have you ever heard people say that they were sick and tired of being sick and tired?  Sounds like a corny bumper sticker, right?  Except that’s me.  I finally reached my breaking point three weeks ago, and I decided that it was time to make a change.

If you are familiar with addiction treatment terminology, then some of the words I’m using may resonate.  That’s because I am addicted to flour, sugar, and salt.  Why else did I repeatedly eat things that I knew would make me sick later?  In an effort to explain my behavior to friends, I actually caught myself likening it to drinking too much while knowing that there would be a hangover to follow.  Truth is most of us are addicted to flour, sugar, and salt.  Um, the food manufacturers are more than well aware of this.

HungryForChange

I am not at a point where I am well enough to be the teacher about how we are hooked on food that hurts us.  If you want to know more, watch a documentary like Hungry for Change.  There are also tons of books, especially anything by Michael Pollan or Dr. Mark Hyman.  Or just look around at how — please excuse my frankness — fat we all are.  Even many thin people are fat when it comes to body composition.

Have I peaked your interest in my new journey?  Well, how about this: I lost 8 pounds in the last 10 days.  And I ate really awesome food 5-6 times a day.  Grass-fed meats, free-range eggs, avocados, every tree nut and just about every seed you can imagine, fresh herbs, and lovely, beautiful, in-season vegetables. 

Okay, now why in the heck am I showing you a recipe for cake after all of that?  Two reasons.  First, like any addict, I need to be able to manage my environment.  Having this cake, which has no flour, very little sugar, and tons of good-for-me ingredients helps ease my fears about NEVER BEING ABLE TO EAT SWEETS AGAIN.  My approach to wellness is more harm reduction than cold-turkey, for a lot of reasons that I hope to speak more eloquently about when I’m on the other side.  The second reason?  I baked this cake on Sunday.  Since then, I have only eaten a single 2-inch square of it.  Before I made the cake, I promised myself that if I started to obsess about the cake sitting on my kitchen counter, or if I felt out-of-control around it, then I would either throw it away or take it into work for my hungry friends.  But that hasn’t been an issue.  So the biggest reason to share about this cake is that I’m so proud of myself for conquering not only my cravings, but also my fear of them.

182/365 no-flour snack cake using fresh chocolate mint and a secret ingredient #365project #seekarencook

A post shared by Karen Collins (@annumography) on

I got the idea for this recipe while searching for a way to use up the rest of my locally-grown fresh chocolate mint.  Delighted Momma’s Flourless Zucchini Brownies got me straight up off the couch and into the kitchen to try my own version.  I had to find out how a vegetable, almond butter, and a single egg could result in a baked good worth eating.

Were they?  You betcha!  Zucchini is my new favorite secret ingredient.  I think the texture is more cake than brownies, though, so I switched up the name.  Next time, I will experiment with adding either almond or coconut flour for a more brownie-like texture.  If it works, I will definitely share. 

I had the chocolate liquid stevia on hand, but you could use regular or vanilla liquid stevia if you prefer.  Or powdered stevia.  When my system is more calibrated, I may use raw honey.  The point is to make this work for you and your health.  I also used the small amount of gluten-free dark chocolate chips that I still had on hand after my pantry purge.  Next time, I will probably use cacao nibs as a sugar-free alternative.  Also, allow this cake to cool completely, because it makes a huge improvement in the texture and flavor to let this baby come to room temperature.

no-flour and nearly-no-sugar...it was the dark choc chips...I couldn't help myself #seekarencook

A post shared by Karen Collins (@annumography) on

Chocolate Mint Snack Cake

2 medium zucchini, peeled and chopped into large pieces
1 c. almond butter
1 egg
1 t. liquid chocolate stevia, or sweetener of choice
1 t. vanilla
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
approximately 20 fresh chocolate mint leaves
1/2 c. dark chocolate chips or cacao nibs

Preheat oven to 350° Fahrenheit.  Spray a 9×9-inch baking pan with coconut oil spray and set aside. 

In a food processor, chop the zucchini until finely minced.  Add the next eight ingredients and pulse until well combined.  Remove the bowl from the food processor and stir in dark chocolate chips or cacao nibs. 

Pour mixture into prepared pan.  Bake for 35-40 minutes, or until toothpick inserted in center comes out clean.  Remove from oven and allow to cool completely.  Slice, serve, and enjoy.