Browsing Tag

chocolate

Food & Recipes

Healthy Chocolate Mug Cake for One

February 21, 2017

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I don’t care what the circumstances are, every single night I need to end the evening on a sweet note. Truth be told, my body just doesn’t enjoy or tolerate sugar well these days, probably because I don’t eat much of it anymore, but I still have a sweet tooth that begs to be satisfied when Joe and I crash on the couch at the end of the evening.

Usually I try to keep my little nightly “dessert” to around 200 calories and like for it to have some sort of nutritional value, too. Meaning I rotate fruit and Greek yogurt with honey, dark chocolate, a spoonful of nut butter, etc. on the regular. But the other night I was craving something different, and behold this chocolate mug cake was born.

A lot of the recipes that I’ve found on the web for “mug cakes” are actually pretty indulgent and hardly healthy – usually containing plenty of oil or butter, sugar, all-purpose flour and more. Hardly what I look for when I’m going for a healthy dessert.

This recipe comes in around 120 calories without the toppings (I highly suggest a spoonful of peanut butter and some fresh fruit!) and tastes like a dense, rich flourless chocolate cake of sorts. I don’t want to over-promise here, because it is a healthy dessert, but it’s totally crushing my cravings for chocolate each night and doesn’t leave me with a pre-bedtime sugar crash. Total win, right?

Healthy Chocolate Mug Cake for One
Author: 
Prep time: 
Total time: 
Serves: 1
 
I LOVE dark chocolate, so two tablespoons of cocoa powder is right up my alley. However, if you prefer a milder chocolate flavor, don't hesitate to use the suggested swap mentioned in the recipe, substituting a little chocolate protein powder for a bit of the cocoa powder.
Ingredients
  • 2 tablespoons Kodiak Cakes Powercakes Pancake Mix (or something very similar)
  • 2 tablespoons powdered peanut butter
  • 2 tablespoons cocoa powder (for a less "dark chocolate" taste, use 1 tablespoon cocoa powder and 1 tablespoon chocolate protein powder of your choice)
  • 1 packet Stevia
  • 6 tablespoons water
  • Toppings: Peanut butter, fresh fruit, dollop of Greek yogurt, chopped chocolate, etc.
Instructions
  1. In a ramekin or small bowl, combine the dry ingredients until well combined. Add the water and stir until smooth. Microwave 35 to 45 seconds or until the edges are set and center is almost set but the very middle is just slightly gooey looking.
  2. Top with a scoop of peanut butter and fresh berries, or desired toppings as suggested above and enjoy!

 

Food & Recipes

Pie of the Week #6 // S’Mores Pie

November 8, 2016

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Today’s pie of the week is a good one, my friends! Okay, if you’re my husband then you probably disagree – the man has a serious dislike of “fluffy” things including pudding and whipped cream, which is why I decided to gift this pie to my mom’s co-workers rather than keeping it in our house. That said, if I was left with this pie in the house it wouldn’t be long before I would eat the entire thing on my own!

Although this chilled pie would probably be better suited for summertime, I tend to think that the s’mores flavor profile is good any time of the year. In fact, I think you could easily bring this pie to the table during the holiday season and almost everyone would be pleased. The marshmallow flavor is quite subtle, but if you’re looking to boost that a bit, I would suggest adding some miniature marshmallows to the top of this pie when garnishing just to be sure the message and flavor comes across.

The pie can be kept in the refrigerator, covered in plastic wrap, for up to three days, if it lasts that long! Just be sure to top with the whipped cream right before serving for best results!

S'Mores Pie
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
  • Crust
  • 1½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • Filling
  • ¾ cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon unflavored gelatin
  • ½ cup heavy cream
  • 1 (7 oz.) jar marshmallow creme
  • ½ teaspoon vanilla extract
  • Topping
  • Whipped cream, graham cracker crumbs and chopped chocolate
Instructions
  1. Heat oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and sugar. Add the butter to the bowl and stir until well combined. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake 10 minutes; cool completely.
  2. Meanwhile, in a small saucepan over medium heat, bring the ¾ cup heavy cream to a simmer. Remove from heat and stir in the chocolate and salt. Whisk until completely smooth. Cool.
  3. In a very small pan or saucepan over medium heat, heat the water. Sprinkle the gelatin over water and allow to dissolve. Whisk mixture together until gelatin dissolves completely, about 30 seconds. Remove from heat and cool slightly.
  4. Meanwhile, in a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until very soft peaks begin to form. With the mixer running, slowly pour the gelatin mixture into the cream and continue to whisk on high speed 2 to 3 minutes more or until firm peaks form (the gelatin will prevent true stiff peaks from forming.) Slowly whisk in the marshmallow creme and vanilla until evenly combined and smooth.
  5. Stir together the marshmallow mixture and the semi-cooled chocolate mixture until evenly combined. Pour mixture into the prepared crust. Refrigerate 4 to 8 hours or until filling is set. Top with whipped cream, graham cracker crumbs and chopped chocolate just before serving.

 

Food & Recipes

Ultimate Chocolate Layer Cake // Joe’s 29th Birthday Cake

September 13, 2016

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Every year I make my husband a birthday cake, and every year Joe asks me to bake a chocolate cake. One of Joe’s favorite recipes of all time is a recipe I developed a couple years ago when I was working for Betty Crocker. Let’s be clear when I say that yes, this cake starts with boxed cake mix, but it’s anything but ordinary.

Actually, I should clarify that I have nothing against boxed cake mix in certain situations, including this one, where using boxed cake yields some of the best cake around.

This was my first attempt at baking this cake in layer format rather than in a bundt pan, and with a few adjustments and adaptations, it turned out really well! I would make this cake again and again, and you should, too, if you’re looking for a chocolate cake recipe that will blow your guests minds.

Plus, the leftovers taste pretty great, too. Not that I would know anything about eating leftovers after taking photographs in the middle of the day or anything. 😉

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Ultimate Chocolate Layer Cake // Joe's 29th Birthday Cake
Author: 
Recipe type: Dessert
Serves: 8 slices
 
Ingredients
  • Cake
  • 1 box Betty Crocker Devil's Food Cake Mix
  • 1 box (4-serving) chocolate instant pudding and pie filling mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup water
  • 3 eggs
  • ¾ cup semi-sweet chocolate chips
  • Frosting
  • 3 sticks unsalted butter, softened
  • 8 oz semi-sweet chocolate, melted and cooled
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ¼ teaspoon kosher salt
  • 3 cups powdered sugar
Instructions
  1. Make the cake layers:
  2. Heat oven to 350°F. Grease two 9-inch cake pans. Line bottom of pans with parchment paper and set aside.
  3. In a bowl, combine the cake mix, pudding mix, oil, water and eggs and beat until smooth and well combined. Batter will be thick. Beat in the chocolate chips just until combined.
  4. Divide batter between the two pans and spread evenly in pans. Bake on the middle oven rack 22 to 28 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool 10 minutes on wire racks. Run a knife around the edge of the cakes and remove from pans. Cool completely on wire cooling racks, about 1 hour.
  6. To Make Frosting:
  7. In the bowl of an electric mixer, beat the butter until smooth and creamy, about 2 minutes. Add the chocolate and beat until well combined, about 1 minute more. Beat in the milk vanilla and salt, followed by the powdered sugar, beating about 2 minutes or until the frosting is smooth and spreadable.
  8. To Assemble Cake:
  9. Place on cake layer on a cake plate or serving tray. Spread some of the frosting on the top of the cake evenly. Top with remaining layer. Use remaining frosting to frost top and sides of the cake. Store leftovers in the refrigerator.

Cake recipe adapted from One-Bowl Strawberry Bundt Cake 
Frosting recipe adapted from Magnolia Bakery Cookbook 

Food & Recipes

A Wine + Chocolate Girls NIght

January 28, 2016

*This post was sponsored by Ghirardelli. All opinions are my own. Thanks for supporting the brands that make E&C possible. 

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January is a long month in the Midwest. I mean, after New Year’s there is a long stretch filled with cold days without much to celebrate. So what’s a girl to do? My answer was to get the girls together for a wine and chocolate party. It was the perfect way to break up the weekday routine and host friends in our newly renovated house for the first time. Although the house isn’t finished quite yet, we have a few finished rooms and that calls for a party!

The good thing about not having much on our walls right now was that I had a nice open wall to set up the spread of wine, chocolate, fruit, cupcakes and chocolate-dipped marshmallows. I was aiming to keep things on the simpler side so it wasn’t too hard to pull together on a busy weeknight but I tried to get a lot of “wow” for my minimal effort.

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Because it was a weeknight and our kitchen isn’t yet finished, I used boxed dark chocolate cupcake mix in these pretty pink foil liners I got from Walmart. The frosting was also purchased, but piping it on with either a piping bag or a zip top bag with the end snipped off makes it look a little more homemade. I topped each cupcake with a Ghirardelli Valentine’s Day chocolate and I think they turned out pretty cute!

The marshmallows were dipped in melted milk chocolate and once the chocolate hardened I used paper pop sticks and ribbon to finish off the look. And I added some fresh fruit to the mix for a lighter option and the fact that fresh fruit feels like such a luxury in the middle of a Midwest winter, doesn’t it?

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When we moved back to Iowa from Minneapolis I was a little worried we would have a tough time finding good wine locally. Growing up I remember the options being seriously limited, but I was happy to discover that has changed. Small-town Iowa has upped their game in recent years. The night’s wines were a selection of red wines (pinot nior, merlot and cab) from Josh Cellars, which has always been a favorite.

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Sometimes life feels so busy and hectic that I feel as if I don’t have the time during the week to do fun things like girls night. It can be hard to coordinate child care, the busy schedules of others, food and drink, etc. But I was reminded last night that it’s absolutely worth it, and maybe even necessary, to take time to build and maintain relationships with the women in our lives. As everyone left, we all agreed that we should make it a regular thing. Thanks, ladies, for taking the time out of your schedules to make this happen!

Madison

Food & Recipes

From the Archives: Fritos Scotcheroos

October 30, 2015

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Today, just in time for Saturday football games and Halloween, I’m dusting off a recipe from the archives. Joe had a work potluck today and specifically requested that I make these Fritos Scotcheroos. And who am I to deny Joe and his co-workers these amazing bars?

Before we get too far, let’s be clear: These are not healthy in any way. In fact, I think I remarked yesterday while making them that they might be the least healthy recipe on the site. But there is a time and place for over-the-top decadence, and when you’re looking to indulge, I think these bars are a pretty good option. They are the prefect mix of sweet and salty! Just be sure to cut them small to avoid going over-the-top.

You can find the recipe HERE

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