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!
I was really late to the peanut butter game because it just wasn't a thing in Ireland, which is where I was born and lived for a short time until my family emigrated to Canada and then later to the U.S. I could be mistaken but chocolate and peanut butter still don't seem to be a thing on the Emerald Isle and I'm pretty good at scoping out chocolate on each my trips (my last one was late 2017). I don't remember exactly when the good old Reese's Peanut Butter cup first graced my lips but I do know that I'm thankful for it because wow. Those things are dangerous.
It turns out that peanut butter packs some great health benefits, as long as you look for a brand that has minimal ingredients and no hidden preservatives or filler oils. I actually have been a Vitamix owner for years and loooove that blender, but I only made peanut butter from dry roasted peanuts for the first time very recently. I had this idea in my head that it was going to be a madly messy process so I just didn't do it. I was wrong- it wasn't! It took me all of 3 minutes to go from a jar of dry roasted peanuts to a jar of creamy peanut butter and clean up was a snap!
With Valentine's Day around the corner, these dark chocolate bites filled with coconut and peanut butter would make a nice homemade treat. They're rich, decadent and clean eating with no refined sugar or filler ingredients.
Here's what you'll need:
(makes approximately 15-20 chocolates)
-3/4 cup unsweetened coconut (flaked or shredded)
-12 pitted dates
-1/3 cup unsweetened baking cocoa
-1/2 cup peanut butter
-2 TBS maple syrup
-1 x 10 oz package of dark chocolate chips (use a vegan dark chocolate if you want the entire recipe to be plant based)
Place the dates, peanut butter, baking cocoa and coconut into the bowl of a food processor and pulse/process until it begins to come into a crumbly mixture. Then slowly drizzle in the maple syrup while you run the food processor on low until the mixture begins to come together and clean from the sides of the bowl.
Line a cookie tray with parchment paper. Using your hands, roll the mixture into balls approximately 1 TBS in size. Once all of the mixture is rolled, place the tray in the freezer to set for approximately 30 minutes (it's fine if you leave them in longer- you can break up the steps here). Start to melt the dark chocolate in a double boiler about 5 minutes before you plan to take the prepared mixture from the freezer. Roll each ball into the melted chocolate and return to the parchment paper lined cookie tray. Drizzle the extra melted chocolate across the tops and then return the tray to the freezer to set for 30-60 minutes. Store the finished chocolates in the fridge in an air tight container.
Foods that scream weekend to me include donuts, waffles and pancakes. It's amazing that recipes with different ratios and techniques of combining almost identical ingredients of flour, eggs etc. result in amazingly different and delicious treats. When I think of donuts, I think of Sunday mornings after mass...and how many times donuts were promised just to get us out of the house for mass. Yes, I will get into those ridiculously itchy and uncomfortable tights for a chance of sprinkles and a glazed frosting. This may still be as true at 40 as it was at 7.
This week's donut recipe is a bit grown up with the flavor combination of chai tea and chocolate, which has quickly become one of my favorite and coziest flavor combos. The donut is baked and also comprised of gluten free flour and coconut sugar instead of refined sugar. There is no skimping on chocolate though and I'm in love with the glaze. The glaze uses the paleo powdered sugar recipe by Joy Food Sunshine and I'm telling you that this chocolate glaze does not taste refined sugar free. I had a little bit left over and might have used it as an ice cream topping for a win. Ok, these delicious treats only take 10 minutes in the oven so let's get going on what we'll need to get them there!
Ingredients (makes 9 donuts)
For the Donut
-4 TBS melted butter
-1/2 cup coconut milk
-1 tsp vanilla extract
-1/2 cup coconut sugar
-1 cup gluten free all purpose baking flour (I use Bob's Red Mill)
-1/2 cup unsweetened cocoa
-1/2 tsp salt
-1 tsp espresso
-1 1/2 tsp baking powder
-3 TBS loose chai tea (approximately 3 tea bags worth of tea)
For the Glaze
-6 TBS Coconut Milk
-1/2 cup Paleo Powdered Sugar
-1 tsp vanilla extract
-3 TBS unsweetened cocoa
-1/4-1/2 cup flaked unsweetened coconut for sprinkling
Spray the wells of a donut pan with non-stick cooking spray. Pre-heat the oven to 350 degrees. Mix the eggs, butter, coconut milk, coconut sugar and vanilla extract in a bowl. Add in the flour, cocoa, salt, baking powder and chai tea. Mix until a thick batter comes together. Using a spoon, scoop the batter into each of the donut wells and spread to fill the entire well. Lightly tap the donut pan on the counter to help the batter settle into the wells. Bake in the oven for 10 minutes or until a toothpick can be inserted and comes out clean, remove from the oven and allow to cool in the pan for 10-20 minutes (these donuts rise quite a bit).
Prepare the chocolate glaze by mixing the paleo powdered sugar, cocoa, coconut milk and vanilla extract a thick glaze forms. Once the donuts have cooled, dip them one at a time in the chocolate glaze and then sprinkle with flaked coconut. Pour a cup of coffee and enjoy!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.