Do you ever just need a chocolate cake? I don't think it's just me, but it maybe it is. I can't help but remember the Sex and the City episode with Miranda and the chocolate cake. This might date me as my early twenties involved some time binge watching that show when binge watching involved the "be kind and rewind" notice on the VHS tape before returning it to Blockbuster. And will my kids ever know the horror of getting to a Blockbuster only to find out that the one movie or season of a show that you want to watch is already rented by someone else? This might be the equivalent of my parents being required to walk to school in horrible weather, up hill...both ways.
This recipe has you covered In the event you find yourself wanting a chocolate cake and you a) don't want to drive to a bakery or go through the joyful hassle of making an entire cake and b) you don't want an entire chocolate cake waiting around in the kitchen just looking at you. Thanks to Bobs Red Mill, their coconut sugar and tapioca flour make this grain free and refined sugar free as well.
Here's what you'll need:
For the Cake
-2 TBS vanilla almond milk
-1/2 tsp vanilla extract
-3 TBS tapioca flour
-1/8 tsp salt (just a tiny bit)
-1 TBS coconut sugar
-1 tsp baking powder
-1 TBS unsweetened baking cocoa
For the glaze
-1 tsp peanut butter
-1 tsp paleo powdered sugar (I use and keep some of this recipe from Joy Food Sunshine in my cupboard but you can substitute your sweetener of choice here...it's only 1 tsp)
-1 tsp vanilla almond milk
-1 tsp chocolate chips for sprinkling on top
Spray the inside of a microwave safe mug with non-stick cooking spray. Crack the egg into the mug and beat with a fork. Add the vanilla almond milk and vanilla extract. Use the fork to mix together well. Then add the dry ingredients of the tapioca flour, unsweetened baking cocoa, salt and baking powder. Mix together very well with the fork until a smooth batter forms. Place in the microwave and cook on high for 2 1/2 minutes. The mug cake will rise a good bit in the mug. Once finished cooking, remove from microwave and allow to sit for 2-3 minutes.
Mix the glaze together while the mug cake sits and rests. Drizzle the glaze over the top of the mug cake, sprinkle with chocolate chips and done! Other options are to top with whipped cream or ice cream! Enjoy!
St. Patrick's Day is right around the corner! Woohoooo! I'm all about celebrating all things green and filling the kitchen with Irish bread, scones and St. Patrick's Day themed desserts. Once upon a time, my St. Patrick's Day celebrations involved gatherings in pubs throughout Boston, but these days I throw on an Irish movie, listen to my music and enjoy all the bread.
This recipe is another really easy one and you don't have to turn on the oven. I made it non-alcoholic by using Bailey's Irish Cream Coffee Cream because I'm expecting, but you can use the real deal for a grown up dessert. I like a subtle taste of Irish Cream and this recipe keeps the flavor somewhat subtle but you could add a punch more if you really want to.
So here we go...America's favorite cookie meets Baileys and your oven stays off!
For the Crust
-1 package of Oreos (you'll reserve some for crushing and sprinkling on top)
-3 TBS melted butter
For the Filling
-2 x 8oz packages of cream cheese at room temperature (it's important to bring the cream cheese to room temperature otherwise you'll get lumps)
-3/4 cup Bailey's Irish Cream Coffee Cream or Bailey's Irish Cream Alcoholic Beverage
-1/4 cup sugar
-1 tsp vanilla extract
-3 TBS chocolate chips (for melting and drizzling before serving)
Line a 8x8 baking dish with parchment paper. Place 30 Oreo cookies in a food processor and process until crumbs form. If you don't have a food processor, you can release some stress by placing the Oreos in a freezer bag and crushing them with a rolling pin. Place the crushed Oreos in a bowl and pour in the melted butter. Mix until the melted butter is incorporated throughout and then pat the crust mixture down into the parchment paper lined baking dish with a spoon or rubber spatula. Once flattened out (it doesn't need to be perfect), place the dish in the freezer to chill and set.
Prepare the filling by placing the packages of cream cheese in the bowl of a stand mixer. Turn on low and then up to medium to begin smoothing out the cream cheese. Pour in the vanilla and sugar and continue to mix. Then slowly pour in the Bailey's and continue to mix until the filling is mixed and smooth. Pour the filling on top of the crust and use a spoon or rubber spatula to smooth out the filling across the entire crust. Use the remaining Oreos by crushing them and sprinkling them on top of the filling. Place the entire cheesecake in the freezer to set for 1-2 hours or in the fridge to set for at least 3 hours.
Melt 3 TBS chocolate chips and drizzle on top before serving. Slice and enjoy!
Is it just me or do you get a little bit nostalgic about cereal? I recently stumbled on boxes of Weetabix at my local grocery store and maybe I haven't been looking but I feel like Weetabix isn't as common in the U.S, but it was a staple in my house growing up between time in Ireland and Canada. I have clear and vivid memories of early mornings with my Dad before he went to work. He was an up at dawn kind of guy and I would get up with him before he went to work and he would make me 2 biscuits of Weetabix with warm milk and a sprinkling of sugar before he went off to work in the cold Alberta winters.
So I grabbed a box to have a breakfast I hadn't enjoyed in a very long time and began to think about recipes. Overnight oats are rightfully popular for their versatility, flavor, nutrition value and convenience for sure so I began to think about a little something different and made some overnight Weetabix. They are just as simple and easy to make. Store them in a jar, layer with yogurt and fruit and you can have a healthy, delicious breakfast on the go.
Here's what you'll need to get going:
-2 Weetabix biscuits
-1 TBS chia seeds
-1 TBS flax seeds
-1 TBS peanut butter and more to drizzle
-1 TBS maple syrup
-3/4 cup vanilla almond milk
-1/2 banana (sliced)
-3/4 cup Greek Yogurt ( I used plain but you can substitute your flavor of choice here)
-1 TBS chocolate chips
Place the 2 Weetabix biscuits, chia seeds, flax seeds and 1 TBS of peanut butter in a jar or container that you can cover and store the cereal in over night. Pour the almond milk over the mixture and mix together/break up the biscuits with all of the ingredients. Once mixed together, cover and store overnight in the fridge. In the morning, remove from the fridge and layer with the yogurt and banana slices. Drizzle some additional peanut butter and sprinkle chocolate chips. Breakfast is done!
Have a great Monday!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.