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:

Ingredients

For the Cake
-1 egg
-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

Directions
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!

Ingredients

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)

Directions

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!

We're on another school cancellation due to snow here in this winter wonderland.  I think this is snow day #6, but I've lost count.  I feel like we cancel school more frequently these days (I went to grade school in Alberta, Canada and we never had snow day cancellations that I remember).  Is that just me or do you guys feel the same? I admittedly enjoy the slower pace these days bring this year.  Previously, snow cancellations were full on stress mode as we tried to figure out who was going to watch our kids so that one of us or ideally both of us could get to work so I'm super grateful for the flexibility this year!

On the baby front, I'm officially into the third trimester with tomorrow being the beginning of week 29.  So far, everything is going well at each appointment.  I have noticed some more tiredness and nights of restless sleep as the third trimester sets in but ultrasounds, blood pressure and all that good stuff is looking great so far.  I find that I get bursts of super productive energy and I'm on a mad dash to declutter and organize this house.  Last week, I finished organizing all of the baby clothes and got them into the bedroom closet of the room he'll eventually be sharing with his big brother.  I'm slowly learning that I can't necessarily finish a task start to finish with such an active toddler at home and I'm gradually surrendering my Type A ways in those situations and being ok with the floor remaining covered in piles of half organized baby clothes until I can finish it all. My little guy at home in into everything these days, except regular naps.

Speaking of finishing tasks, this recipe for a simple galette is one that I had no difficulty finishing and the rustic heart shape is perfect for this week as we roll into Valentine's Day.  There are two suggestions I have for making this recipe come together in minutes when you're ready for it: 1) Prep your pie dough a head of time or use store bought if you prefer; 2)Place the frozen raspberries in the fridge the night before so that they thaw.  I chose to use frozen raspberries for this as raspberries aren't always the best in the grocery store here in New England at this time of year, but you could use fresh raspberries if you  have them on hand.

Here's what you'll need:

Ingredients
-1 x 9 inch pie crust: use your own favorite recipe, store bought or here is one I use and find very easy to throw together
-1 x 12 oz package of frozen raspberries, thawed
-1 TBS flour
-1 squeeze of lemon juice
-2 TBS sugar

Optional but recommended
- Vanilla Ice Cream
-1/4 cup chocolate chips to melt and drizzle

Directions
Prepare your pie crust ahead of time and have it available in the fridge.  Place the bag of frozen raspberries in the fridge the night before to thaw.  When ready to put the recipe together, pre-heat the oven to 375 degrees.  Roll out the pie dough and use a sharp knife or pizza cutter to shape into a heart.  This doesn't have to be perfect as you're going to fold edges over before it does into the oven.  Place the thawed raspberries into a strainer and remove any excess water.  Transfer them into a bowl and toss with the 1 TBS flour, 2 TBS of sugar and squeeze of lemon juice.  Spread the raspberry mixture onto the heart shaped pie dough leaving a 1/2 inch to 1 inch edge the entire way around.  Fold over the edges to meet the edge of the fruit mixture.  Use cookie cutters or free hand shaping small decorations such as hearts, X's and O's etc. with the pastry scraps to place on the fruit mixture and bake.  Line a baking tray with parchment paper, transfer the prepared galette to the tray and bake for 30-35 minutes until the pie crust is golden in color.

Remove from the oven and allow to cool for 10-15 minutes before slicing and serving with vanilla ice cream and drizzles of melted chocolate.

Happy Valentine's Day everyone!