Almond Oatmeal Dessert in a Mug

"Lazy Dessert #2

This is what I like to call a 'cake cup.' A single-serve dessert that you can microwave in a mug (I transferred it to glass.)

Ingredients:

1. rolled oats
2. salt
3. sugar
4. cinnamon
5. almond extract
6. milk
7. chocolate chips

Pour about 3/4 cup oats, 1/2 t salt, 1 T sugar, a bunch of cinnamon, 1/2 t. almond extract, 1/2 cup milk. Microwave for about 1 min. 30 sec. Add chocolate chips and stir.

I usually don't measure. If you're not exact with the measurements it will probably turn out just great...that is except if you do something weird like double the salt and half the sugar. 

 

Healthy Chocolate Mousse in Under 5 Minutes

I've decided to do a "Lazy Dessert" series after not baking in a very long time. My goal is to create semi-healthy and yummy desserts from common ingredients. I say semi-healthy because I like incorporating healthy ingredients but I also like using fats and sugar. I hate artificial sweeteners and low-fat desserts usually don't taste good.

I'll be doing mostly single serve desserts because I'm the only one in my household that eats dessert every night!

This is a chocolate pudding/mousse and it took me less than 5 minutes to make

There are four ingredients:

1. banana
2. unsweetened cocoa powder
3. whole milk
4. honey

For this single-serve portion I mashed a small very ripe banana. Then added 1 T cocoa powder, 2 t. honey, and mixed in milk until I got a good consistency. 

Now I like a strong chocolate flavor so these measurements may not be your ideal but play around and you'll find the perfect mousse.

Enjoy!

Cake Pops

For my son's 2nd birthday, I finally broke down and attempted cake pops. They didn't go as planned but I'm still posting this because I improvised and they still tasted good.

Crumble the baked cake into a big bowl and stir in some frosting. Don't use too much or the cake becomes to thick. I used about three spoon-fulls or a little less than half the icing can.

Roll the cake/frosting into cake balls and set on some wax paper.

Now I didn't do the regular chocolate coating, mainly because the melted chocolate thickened and I did't have oil and so on...

So I improvised with powdered sugar and melted butter for the adhesive and the dipped some and sprinkled and others in the chunks of white chocolate.

I made the white chocolate chunks by melting a bag of white chocolate chips and adding a splash of cold milk. It became chunky as I stirred it.

Birthday Cake Pops (without the sticks)

1 box Devil's Food Cake mix

Chocolate frosting (I used store bought)

powdered sugar

melted butter

sprinkles

white chocolate (melted)

splash of milk

Chocolate Chip Almond Bread

It's been a few months, but I finally did it. I actually made a new recipe, took pictures, and posted it. I tweaked a recipe I found online because I literally couldn't find a recipe for what I wanted, which never happens.

I wanted almond bread with chocolate chips in it, not chocolate almond bread. So I found a recipe for chocolate chip bread, added almond extract.

I also added an almond glaze and topped it with honey roasted slivered almonds. I did not make these almonds myself but purchased them at Trader Joe's. They were so delicious!

It saves up to three days or you can freeze it and eat it later. 

I sliced up this particular loaf and wrapped the individual slices to include in Christmas presents. The chocolate chips really went well with the almonds!

Chocolate Chip Almond Bread Recipe

4 cups flour

1 cup sugar

1 tsp. baking powder

1 T baking soda

1 tsp. salt

3 eggs

1 3/4 cup 2% milk

1 tsp. almond extract

2/3 cup canola oil

1 1/2 cups chocolate chips

1 cup powdered sugar

about 1 T of milk

1/2 tsp. almond extract

1 cup honey roasted slivered almonds

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, milk, oil, and almond extract. Combine the egg mixture with the flour mixture until just combined. Stir in chocolate chips. 

Pour into two 9x5 greased bread pans. 

Bake at 350 degrees for 50 to 55 minutes.

Mix milk, powdered sugar, and almond extract to make the glaze. Let the bread cool and pour glaze over bread. Sprinkle with slivered almonds and enjoy!

Best Gluten Free Chocolate Cake

Being gluten-free for about a week now, I decided it was high time to find some REALLY good desserts. Not plain yogurt with a pear, as suggested on one gluten free website. So I found this chocolate cake recipe. It's more like a super moist brownie and it's utterly fabulous. 

You'll need lots of butter and eggs.

And chocolate, of course. 

Melt one cup butter with 1/4 cup heavy whipping cream. 

Melt into that about 1.5 cups chocolate chips.

In a medium bowl, whisk together 5 eggs, 1 cup sugar, and 1/4 c. cocoa powder. 

Now combine this buttery chocolate mixture with...

With this sweet cocoa mixture.

and Ta-Da!!

Now pour into a 9x1 inch round pan.

And bake at 350 degrees for about 40 min.

Leave it to cool for an hour or so.

You can serve this rich chocolaty pie with whipped cream or vanilla ice-cream! (and it'll still be gluten free)

Chocolate Chip Banana Muffins

When cravings for chocolate chip banana muffins coincide with extra ripe bananas there is no excuse not to bake.

Very ripe bananas make these extra sweet and extra moist.

Recipe

3 cups flour

1 tsp salt

1 T baking powder 

1 cup sugar

1/4 cup butter softened

4 oz. cream cheese softened

1/2 tsp. vanilla

1 egg

1/4 cup water

12 oz. chocolate chips

3 ripe bananas mashed

Stir flour, salt, and baking powder together. Mix sugar, butter, cream cheese, vanilla, and egg. Add 1/4 cup water and mashed bananas. Combine flour mixture with sugar mixture adding the chocolate chips. Stir until just moistened. Add a little water if the dough is too dry.

Fill either mini or regular muffin pans 3/4th the way up. Bake at 350 for 15-18  min. for mini muffins and 20-25 min. for regular muffins or until toothpick comes out clean.

Peanut Butter Cup Crispies

Next in the rice crispy series, we have peanut butter cup rice crispies. These are richer and probably more addicting than the cake batter ones so beware!

Begin with a container of peanut butter cups around 20 or so.

Cut them, smoosh them, or break them however you like.

Now for the extra peanut butter and chocolate...Spoon out about 1/2 cup of pb into a bowl and cover with 1 cup chocolate chips. Microwave until melty and stir.

Place 1/4 cup butter in a sauce pan and add one package of mini marshmallows.  Stir in peanut butter and chocolate mixture until whole mixture is smooth.

Take smooth mixture off the heat and stir in 6 cups rice crispies. Press into a cake pan (coating fingers with butter makes this easier) and top with crumbled peanut butter cups.

Being a big fan of sea salt, I recommend sprinkling these little crystals over your glorious peanut butter cup treat.

Chill in fridge for an hour or so to solidify the shape. 






Peanut Butter Cup Rice Crispy Treats


1 16 oz. Mini Marshmallows
1/4 cup butter
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
6 cups rice crispy cereals
1 package peanut butter cups
Sea salt to taste 

Cake Batter Rice Crispies

Summer has put a halt to any sort of baking with the oven. So it's all about the rice crispies. Not just plain crispies, though. I'm trying out a whole bunch of variations. So it begins...the Rice Crispy Series.

Melt 1/4 c. butter in a saucepan. Add one bag of mini marshmallows. Stir until smooth.

Add one cup funfetti cake mix or yellow cake mix. Mix in 6 cups rice crispies. Flatten in a cake pan.

Add sprinkles of any size and shape!!

Fruit Coffee Cake

Fruit Coffee Cake may sound like a weird mixture between fruit cake and coffee cake, but if the recipe is in the Better Homes and Gardens pink cookbook (which it is) it's going to be delicious (which is was).

Start by combining chopped fruit, such as apples, and water in medium saucepan. Bring to boil and simmer for 5 min. Add sugar and cornstarch and cook for another 2 min.

To make the buttermilk pour 1/2 T of vinegar into measuring cup. Add up to the 1/2 c. mark with whole milk. 

Combine egg and vanilla into measuring cup, as well.

In a medium sized bowl combine flour, sugar, baking powder, and baking. Cut in cold butter so mixture resembles coarse crumbs. Create a well in the middle and pour in egg mixture. Stir until moistened.

Spread half of the batter in a 8x8x2 baking pan.

Pour fruit filling evenly over the batter.

Drop remaining batter in small mounds on top of the filling.

In a small bowl stir together 1/4 c flour and 1/4c. sugar. Cut in two T cold butter. Sprinkle over the unbaked coffee cake.

Bake at 350 degrees for 40 minutes. Serve cool and warm. Delicious when accompanied by vanilla ice cream!