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FAQ

On this FAQ page, I’m answering all the questions readers often ask. If you still have a question, please feel free to leave a comment!

Chocolate Covered Katie Pancakes

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Health and Diet

Can you share what you eat in a day? Do you ever eat unhealthy foods?

While every day is different, here is an example of What I Eat In A Day.

I strive for variety and try to make sure my meals are balanced, but I don’t stress about it and will never eat a food I dislike just because it’s healthy. Worrying about eating a “perfect” diet seems more detrimental to one’s health than consuming a few grams of trans fat or white flour every now and then.

The foods I crave are usually pretty healthy; however if I’m out with friends, on vacation, or someone surprises me with a not-healthy-in-the-slightest homemade baked good, I’m fine with indulging. Growing up in a big Italian family, food has always been a huge part of my life, and I don’t believe negative feelings like guilt should ever be associated with something that can bring so much enjoyment.

Are you anorexic?

Ugh. I’m not, but I am acutely aware that it’s a suggested search term if you google my blog name, which is why I wrote the following post: Chocolate Covered Katie Anorexic?

Many of your recipes are extremely low in calories. Why is that?

I try to make my recipes relevant for as many people as possible, and I know that many of my readers are watching their weight or cooking for themselves or a loved one who needs recipes that are lower in calories, fat, or sugar.

If I’m cooking just for me, I don’t really ever use xylitol, stevia, or the lower-fat options given in my recipes; these variations are included so that people can make the recipes to fit their own dietary needs. It’s also why I try to include gluten-free options as much as possible and test each recipe with different sweeteners and flours.

Running/Exercise

Do you run every day?

I’ve gone through periods of time where I’ve run too much and where I’ve not run at all, and finally I found a good balance. For more on my relationship with running, see the following post: Why I Gave Up Running.

What other exercise do you get?

I walk pretty much everywhere. Once in a while, a friend will drag me to an exercise class or the gym; but it’s not a regular thing, and I’ve taken exactly zero Soul Cycle classes in my life.

Katie

Do you have a job?

Yes – here is a post on How I Started Blogging Full-Time.

Can you share your stats? How much do you weigh?

I am 5’4 (okay fine, 5’3 and a half). I don’t own a scale.

You mention you’ve lived all over the world. Where exactly have you lived?

I was born in England and have also lived in Philadelphia, Japan, China, The Philippines, Texas, Virginia, and Washington, D.C. Where should I go next?

Photography

What camera do you use?

Most of the earlier photos on the blog were taken with a Canon Rebel. In late 2016, I switched over to a Canon 5D Mark III. My go-to lens is the 100mm f/2.8L Macro.

Have you taken any photography classes? What tips do you have for someone who wants to take better photos?

Everything I know comes from observation and practice. My biggest tip to readers who want to improve their photos is to practice as much as you can. Read photography books and the manual that comes with your camera, and learn the meaning of terms like “ISO,” “shutter speed,” and “f stop.”

Browse photography forums whenever you have questions. Don’t get discouraged if your photos look awful in the beginning. (Mine did!) Becoming a good photographer isn’t something that happens overnight.

chocolate covered katie

Blogging

Do you have advice for other bloggers?

Here are all my posts tagged: How To Write A Food Blog.

What’s your favorite recipe on the blog?

Not surprisingly, I am partial to the recipes that include chocolate, such as the chocolate pie, brownies, and pudding cake. I also really love ice cream, especially the Chocolate Peanut Butter Nice Cream or the pistachio ice cream recipe in my cookbook.

The definite reader favorites are the Chickpea Cookie Dough Dip and the Black Bean Brownies. More reader favorites can be found on the right sidebar of the blog!

Can I post one of your recipes on my own blog? Can I use your photos?

I’m ridiculously happy when someone tries one of my recipes. I only ask that you link back to the recipe instead of posting it on your site unless you’ve made major changes, because I have big plans for some of the recipes. But as long as they’re credited, please feel free to use any of my photos.

Is this a vegan blog?

Although all of the recipes on this blog can be suitable for vegans as long as you choose nondairy options for ingredients such as milk of choice, I would guess that most of my readers are not vegans; they’re simply people who enjoy delicious desserts and want healthier versions of their favorite recipes.

Most of my friends who test the recipes are not vegan or vegetarian, and I especially try to get friends who aren’t into healthy food to give me feedback… because if a recipe gets their seal of approval, I know it’s good!

Final Questions:

Is there a way I can get your recipes by email?

Yes, you can click here: Get FREE healthy dessert recipes delivered to your inbox.

If you sign up, you will get only my new recipe posts, never any annoying advertisements.

How can I contact you?

I receive hundreds of questions each day, so please be patient with me as I try my hardest to respond to as many as possible! Here are links to the CCK Facebook Page and Pinterest Page. You can also reach out my media team at chocolatecoveredmedia at gmail dot com. Or leave a comment on any one of my blog posts.

Do you really eat chocolate every day?

Every single day. Usually at least twice.

Reader Interactions

1241 Comments

Leave a comment or reviewLeave a rating
  1. Jasmine says

    Are you fluent in Japanese? As a Japanese major about to graduate college, it’s awesome to see a good food blog written by someone who has lived in Japan.

  2. Jasmine says

    Are you fluent in Japanese? As a Japanese major about to graduate college, it’s awesome to see a good food blog written by someone who has lived in Japan.

  3. Claire says

    Dear Katie,
    Thank you oh so much for your wonderful blogging! I really enjoy your recipes. You have made my life and my roommates’ lives much sweeter and more chocolatey! : ) I have a recently discovered diary allergy and had thought that was the end to chocolate goodness. You have proved that wrong! Thank you so much! God Bless and have a wonderful Easter week!

      • Kathleen says

        1-9-20. I just bought your e-book. After I shut my computer off I have no idea how to access my new e-book please help me. [email protected]
        I guess you’ll figure it out I’m not very tech savvy. But when I seen some of your recipes I thought I just have to have this e-book. I never have e-book before.

        I so hope to hear from you soon Katie. By the way my daughters name is Katie and she is beautiful like you.

        Kathleen

        • Jason Sanford says

          Hi Kathleen, thank you so much for getting the book, and do not worry – I’m emailing you right away with another copy, so definitely let me know if you don’t see it within the next few minutes!
          Jason (media relations)

  4. Claire says

    Dear Katie,
    Thank you oh so much for your wonderful blogging! I really enjoy your recipes. You have made my life and my roommates’ lives much sweeter and more chocolatey! : ) I have a recently discovered diary allergy and had thought that was the end to chocolate goodness. You have proved that wrong! Thank you so much! God Bless and have a wonderful Easter week!

  5. Caitlin the careful omnivore says

    Hi Katie!

    I am a HUGE dessert fan, and I’m always looking for more ways to make desserts. I am not Vegan or Gluten-free or any of that, but these recipes sound DELICIOUS! I’m looking forward to trying some!

    My question has to do with process, or rather processing. I have a Magic Bullet, and I love it for some things, but I have had some trouble with it. I’ve mostly tried to make Hummus and a kale pesto that I made up (that is awesome, but not vegan — but could be adapted, I’m sure), and whenever I make something that is of a paste consistency, it all bunches up on the sides and stops blending. When I pull off the blade to look at what it’s doing, there’s a little pocket for the blade and everything else is just stuck on the sides.

    So how do you do it!? I would love to make more things with it rather than let it gather dust in my cupboard, but I guess I’m just not adept at it. If you have any tips, that would be awesome!

    Granted, I’m getting married in two months, and if I’m lucky, I’ll get one of the blenders or food processors that I registered for, but I still love my bullet! Honestly, it’s made the best smoothies I have ever tasted (the secret is lime sherbet or sorbet!).

    Thanks for all you do! You’re awesome!
    — Caitlin

      • Charlee Normann says

        Hi, Katie!

        My husband and I are on Keto and I’ve been trying some of your recipes. I have a couple of questions:

        1) When you list flour choices on a recipe (like chocolate chip peanut butter bars), are those the only ones that work or can I use another flour like coconut? Are the measurements the same? (I’m trying for a less mealy consistency than I get with almond flour.)
        2) I read that this recipe (CCPBBs) could also be Keto but I can’t seem to find the alterations for that. I’m somewhat tech-challenged, so could you help me? Or are there some basic substitutions I can use? Sometimes when I’m trying for low-fat I use applesauce instead of oil…does that work the other way, too?
        3) I have a Keto recipe book that uses Swerve a lot–do you ever use that? Could I use that in your recipes? I’ve used Splenda a lot but it doesn’t work for everything and I’m still trying to find my Keto favorite.

        Thanks so much–love your blog!

        Charlee

        • CCK Media Team says

          Hi! Coconut flour can definitely be used in the chocolate chip peanut butter bars, but you’ll just use less because it is so absorbent. Use enough until it looks like regular cookie dough. And use a low carb yogurt instead of the applesauce. Swerve seems to work well in most recipes we’ve tried subbing it for sugar in. If a recipe calls for granulated sugar, just use granulated erythritol (like this one: http://amzn.to/2AUPd6Z) instead of powdered.
          For most recipes that use almond or wheat flour, you can’t just sub coconut flour because it will work so much differently with the liquid, but in recipes where the flour is just being used as a thickener, it often can be subbed as long as you use less.

  6. Caitlin the careful omnivore says

    Hi Katie!

    I am a HUGE dessert fan, and I’m always looking for more ways to make desserts. I am not Vegan or Gluten-free or any of that, but these recipes sound DELICIOUS! I’m looking forward to trying some!

    My question has to do with process, or rather processing. I have a Magic Bullet, and I love it for some things, but I have had some trouble with it. I’ve mostly tried to make Hummus and a kale pesto that I made up (that is awesome, but not vegan — but could be adapted, I’m sure), and whenever I make something that is of a paste consistency, it all bunches up on the sides and stops blending. When I pull off the blade to look at what it’s doing, there’s a little pocket for the blade and everything else is just stuck on the sides.

    So how do you do it!? I would love to make more things with it rather than let it gather dust in my cupboard, but I guess I’m just not adept at it. If you have any tips, that would be awesome!

    Granted, I’m getting married in two months, and if I’m lucky, I’ll get one of the blenders or food processors that I registered for, but I still love my bullet! Honestly, it’s made the best smoothies I have ever tasted (the secret is lime sherbet or sorbet!).

    Thanks for all you do! You’re awesome!
    — Caitlin

  7. Katie says

    Katie,

    I have a question about flour. I recently have been trying to bake with coconut flour…it can be tricky! I’ve tried searching the web for conversions…how much coconut flour to use if the recipe calls for ww flour or spelt flour…no success. Was wondering if you had any experience? Some of your recipes look so yummy…like the single carrot cake…but not sure how much coconut flour to use. Arigatou!

    – Katie

    BTW…I’m a Katie who loves chocolate, is a marathon runner & has lived in Japan! 🙂

    • Chocolate-Covered Katie says

      Hi Katie!
      Sorry, I don’t have much experience with it either. I do know that it absorbs liquid like a sponge, so you have to use more liquid in recipes with coconut flour. Sorry I can’t be more helpful!

      • Janet says

        Katie & Katie,

        I just purchased a cookbook called “Cooking with Coconut Flour” compiled by Dr. Bruce Fife of coconutresearchcenter.org. You can buy it through his website or on Amazon.com. It’s filled with recipes developed specifically for coconut flour, which, as you point out, “absorbs liquid like a sponge,” and can’t just be substituted for other flours. Generally, you have to use more eggs when you use coconut flour.

        The one thing I’m having trouble with is finding a good coconut flour recipe for a GF Belgian Waffle. I’ve tried a couple of recipes for pancakes, but they just don’t hold together well enough for a Belgian Waffle iron (I ended up having to scrape bits of one out of the waffle iron – not fun!). And they’re spongy, not crisp on the outside (which is why I like Belgian Waffles!). So, Katie, if you need suggestions, I’d love to see if you can come up with a GF Belgian Waffle recipe using coconut flour (maybe if you used part coconut flour, and part chickpea flour, or some other combination)?

      • Janet says

        Katie & Katie,

        I just purchased a cookbook called “Cooking with Coconut Flour” compiled by Dr. Bruce Fife of coconutresearchcenter.org. You can buy it through his website or on Amazon.com. It’s filled with recipes developed specifically for coconut flour, which, as you point out, “absorbs liquid like a sponge,” and can’t just be substituted for other flours. Generally, you have to use more eggs when you use coconut flour.

        The one thing I’m having trouble with is finding a good coconut flour recipe for a GF Belgian Waffle. I’ve tried a couple of recipes for pancakes, but they just don’t hold together well enough for a Belgian Waffle iron (I ended up having to scrape bits of one out of the waffle iron – not fun!). And they’re spongy, not crisp on the outside (which is why I like Belgian Waffles!). So, Katie, if you need suggestions, I’d love to see if you can come up with a GF Belgian Waffle recipe using coconut flour (maybe if you used part coconut flour, and part chickpea flour, or some other combination)?

    • Chocolate-Covered Katie says

      Hi Katie!
      Sorry, I don’t have much experience with it either. I do know that it absorbs liquid like a sponge, so you have to use more liquid in recipes with coconut flour. Sorry I can’t be more helpful!

  8. Katie says

    Katie,

    I have a question about flour. I recently have been trying to bake with coconut flour…it can be tricky! I’ve tried searching the web for conversions…how much coconut flour to use if the recipe calls for ww flour or spelt flour…no success. Was wondering if you had any experience? Some of your recipes look so yummy…like the single carrot cake…but not sure how much coconut flour to use. Arigatou!

    – Katie

    BTW…I’m a Katie who loves chocolate, is a marathon runner & has lived in Japan! 🙂

  9. Melanie says

    Hi Katie!

    Love your blog, mine is still in its infancy…

    I was wondering if you have a recipe/trick for chocolate milk powder? I hate all the crap in the store bought ones and thought you might feel the same!

    Thanks!

    • Kelsey says

      My husband loves chocolate milk, but I’m not a big fan of ingredients I don’t know! The easiest chocolate milk powder I’ve come across is cocoa mixed with white sugar. If you are no white sugar (I try to stay away!), I’ve also skipped the sugar and mixed cocoa with milk (mine was almond milk and dark cocoa. It was sweet enough for me, at least!). The trick is to add a little hot water to the cocoa/(sugar) and mix well before pouring in the milk. Especially with almond milk (which is thicker; and you can always make your own if you are even raw-er!), it was so lusciously chocolate!

      • Jennifer says

        I second Kelsey’s response! Several years ago I started looking online for a chocolate syrup recipe as my son loves chocolate milk and I didn’t like some of the ingredients in the store-bought stuff. Added benefit is being able to control how much sugar is in the recipe. I ended up finding a recipe that calls for cocoa powder, sugar and salt (tiny bit). For the sugar, I use a combo of raw cane sugar, coconut sugar and xylitol. Just like Kelsey, we heat up a little hot water in the tea kettle and add it to the glass to make a paste/syrup. At this point you can even add a little vanilla if you like. Fill the glass with cold milk and yum!! Just made a pan of your chocolate zucchini brownies, Katie, and they are delicious : )

      • Jennifer says

        I second Kelsey’s response! Several years ago I started looking online for a chocolate syrup recipe as my son loves chocolate milk and I didn’t like some of the ingredients in the store-bought stuff. Added benefit is being able to control how much sugar is in the recipe. I ended up finding a recipe that calls for cocoa powder, sugar and salt (tiny bit). For the sugar, I use a combo of raw cane sugar, coconut sugar and xylitol. Just like Kelsey, we heat up a little hot water in the tea kettle and add it to the glass to make a paste/syrup. At this point you can even add a little vanilla if you like. Fill the glass with cold milk and yum!! Just made a pan of your chocolate zucchini brownies, Katie, and they are delicious : )

    • Kelsey says

      My husband loves chocolate milk, but I’m not a big fan of ingredients I don’t know! The easiest chocolate milk powder I’ve come across is cocoa mixed with white sugar. If you are no white sugar (I try to stay away!), I’ve also skipped the sugar and mixed cocoa with milk (mine was almond milk and dark cocoa. It was sweet enough for me, at least!). The trick is to add a little hot water to the cocoa/(sugar) and mix well before pouring in the milk. Especially with almond milk (which is thicker; and you can always make your own if you are even raw-er!), it was so lusciously chocolate!

  10. Melanie says

    Hi Katie!

    Love your blog, mine is still in its infancy…

    I was wondering if you have a recipe/trick for chocolate milk powder? I hate all the crap in the store bought ones and thought you might feel the same!

    Thanks!

  11. Charity says

    Katie,
    Thank you for your blog. My son has severe food allergies. he is allergic to dairy, eggs, peanuts, and tree nuts. He is 7 and loves regular stuff like other kids and you have given me some great ideas to make him some cool treats! I am on my way to get some coconut oil. (He can have coconuts.) Yummy and thank you! I believe I can adapt these recipes to his nut allergies.

  12. Charity says

    Katie,
    Thank you for your blog. My son has severe food allergies. he is allergic to dairy, eggs, peanuts, and tree nuts. He is 7 and loves regular stuff like other kids and you have given me some great ideas to make him some cool treats! I am on my way to get some coconut oil. (He can have coconuts.) Yummy and thank you! I believe I can adapt these recipes to his nut allergies.

  13. Ben says

    Katie,
    This may be a very strange question– and you and others may think that I am wacko, but as a guy who loves creating recipes (imagining flavors and melding them together is my favorite and my wife gets a kick out of it too!) I am confused slightly by some of your recipes. Particualry the red velvet pancakes– I cannot wait to actually use a recipe and try these, but what measurement are you using for your dry goods. When you say ‘2T’ ww flour…are you saying only 2 tablespoons?

    Im sorry if this is a weird question- I look forward in being able to try some of your recipes and get inspired even more! Thanks for all that you do! Happy Easter!

    -B

      • Ali says

        I thought everyone knew that a capital “T” is for tablespoon, and a small “t” is for teaspoon. That’s how my mom and grandma wrote things down on their recipe cards 🙂

      • Ali says

        I thought everyone knew that a capital “T” is for tablespoon, and a small “t” is for teaspoon. That’s how my mom and grandma wrote things down on their recipe cards 🙂

  14. Ben says

    Katie,
    This may be a very strange question– and you and others may think that I am wacko, but as a guy who loves creating recipes (imagining flavors and melding them together is my favorite and my wife gets a kick out of it too!) I am confused slightly by some of your recipes. Particualry the red velvet pancakes– I cannot wait to actually use a recipe and try these, but what measurement are you using for your dry goods. When you say ‘2T’ ww flour…are you saying only 2 tablespoons?

    Im sorry if this is a weird question- I look forward in being able to try some of your recipes and get inspired even more! Thanks for all that you do! Happy Easter!

    -B

  15. Sharlee says

    Katie, I love your blog! I’ve learned so much and I’ve been introduced to so many new things. I’ve transitioned into eating a much more balanced/healthy diet, so thank you! I do have a quick question. A lot of your recipes make really strong chocolate (not so much a milk chocolatey taste) while my husband prefers it, sometimes I’d like to have a little less bitter chocolate. Is adding more sweetener the only way to do this or is there another way. I know you’re busy, so thanks for taking the time to read this!

    • Chocolate-Covered Katie says

      I think it depends on the recipe! For things like the raw chocolate fudge cake or the 1-minute chocolate cake, adding more sweetener is definitely the way to go :).

      But if you have a different recipe in particular, let me know!

    • Chocolate-Covered Katie says

      I think it depends on the recipe! For things like the raw chocolate fudge cake or the 1-minute chocolate cake, adding more sweetener is definitely the way to go :).

      But if you have a different recipe in particular, let me know!

  16. Sharlee says

    Katie, I love your blog! I’ve learned so much and I’ve been introduced to so many new things. I’ve transitioned into eating a much more balanced/healthy diet, so thank you! I do have a quick question. A lot of your recipes make really strong chocolate (not so much a milk chocolatey taste) while my husband prefers it, sometimes I’d like to have a little less bitter chocolate. Is adding more sweetener the only way to do this or is there another way. I know you’re busy, so thanks for taking the time to read this!

  17. Shannon says

    you say you hate lifting weights? try bodyrock.tv for 12-18min body weight exercise routines that are always different and much less tedious than weight repetitions! its actually through a round about way how i found this blog and now am excited to test out some of these recipes on my boyfriend!

  18. Shannon says

    you say you hate lifting weights? try bodyrock.tv for 12-18min body weight exercise routines that are always different and much less tedious than weight repetitions! its actually through a round about way how i found this blog and now am excited to test out some of these recipes on my boyfriend!

  19. Nykole says

    In response to your weight-lifting question, have you ever tried kettlebells? They’re super fun and a great workout for both strength and cardio! The only thing is you should find a good class, and not do them on your own. I’ve been doing them for 3 years and every class is new and exciting!!

  20. Nykole says

    In response to your weight-lifting question, have you ever tried kettlebells? They’re super fun and a great workout for both strength and cardio! The only thing is you should find a good class, and not do them on your own. I’ve been doing them for 3 years and every class is new and exciting!!

  21. Ashley says

    I love your blog! I am following Weight Watchers, and its very hard to calculate the points on your recipes because not all of the nutritional info is listed. Have you ever thought or, or will you ever list the points for your recipes? Since so many of us that follow you are trying to lose weight and WW is so big, is it something you’ve ever considered?

  22. Ashley says

    I love your blog! I am following Weight Watchers, and its very hard to calculate the points on your recipes because not all of the nutritional info is listed. Have you ever thought or, or will you ever list the points for your recipes? Since so many of us that follow you are trying to lose weight and WW is so big, is it something you’ve ever considered?

  23. [email protected] says

    Hi Katie!
    I am a Seattle based Vegan food blogger. I am planning a fundraiser for this amazing organization in India. Visakha Society for protection and care for animals- http://www.vspca.org/index.php They have a variety of issues that they focus on, from animal birth control, to sanctuaries for cows, horses and all animals, wildlife protection, to Vegan meals for the poor.

    The fundraiser will have items donated for raffle. Donations will be made to buy raffle tickets to the item and at the end of the fundraiser, one of the donors will win the item. Currently I am collecting items, the monetary donations will open up in first week of May and run though the end. Here is the fundraiser page. http://hobbyandmore.blogspot.com/p/fundraiser-for-vspca.html

    I was wondering if you would like to donate something to be a part of the fundraiser. Books, kitchen or home items, a basket of your baked goods, anything. I would absolutely love to have you be a part of the fund drive! Do let me know.

    Thank you so much!
    Richa
    http://hobbyandmore.blogspot.com/

  24. [email protected] says

    Hi Katie!
    I am a Seattle based Vegan food blogger. I am planning a fundraiser for this amazing organization in India. Visakha Society for protection and care for animals- http://www.vspca.org/index.php They have a variety of issues that they focus on, from animal birth control, to sanctuaries for cows, horses and all animals, wildlife protection, to Vegan meals for the poor.

    The fundraiser will have items donated for raffle. Donations will be made to buy raffle tickets to the item and at the end of the fundraiser, one of the donors will win the item. Currently I am collecting items, the monetary donations will open up in first week of May and run though the end. Here is the fundraiser page. http://hobbyandmore.blogspot.com/p/fundraiser-for-vspca.html

    I was wondering if you would like to donate something to be a part of the fundraiser. Books, kitchen or home items, a basket of your baked goods, anything. I would absolutely love to have you be a part of the fund drive! Do let me know.

    Thank you so much!
    Richa
    http://hobbyandmore.blogspot.com/

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