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Small Batch Chocolate Chip Cookies (4 Cookies)

May 6, 2014

Small Batch Chocolate Chip Cookies 1 | Espresso and Cream

I mentioned on Instagram this past weekend that I had a great small-batch chocolate chip recipe for you. Since a lot of you mentioned you were excited about the recipe, I figured it’s best not to keep you waiting any longer than necessary. Over the years there have been many times when I want just a little something sweet. I don’t want to bake two dozen chocolate chip cookies because of the time and hassle and amount of ingredients required, so this weekend I took one of my favorite chocolate chip cookie recipes and scaled it down to make only 4 cookies instead of a dozen or two.

The recipe is an almond flour based cookie that doesn’t contain any “specialty” ingredients, like starches or specialty flours, just a little almond meal and some basic cookie ingredients like butter, sugar and chocolate chips. Since the cookies are made with almond meal they have a slightly different texture than a cookie made with all-purpose flour, but I can assure you they are still very soft, chewy and totally delicious.

Next time you’re looking for an easy little recipe that makes just a few cookies to satisfy a craving, I would highly suggest these little gems. And in case you’re interested, I’ve also included nutritional information in the recipe heatnote. These aren’t exactly “diet” cookies, but the clean ingredient list can make you feel good about eating a cookie, or two. I promise I won’t tell anyone.

Small Batch Chocolate Chip Cookies 2 | Espresso and Cream

Small Batch Chocolate Chip Cookies (4 Cookies)
Recipe type: Dessert
Serves: 4
This recipe only makes 4 cookies so it is perfectly portion controlled! Each cookie has approximately 240 calories, 5 grams of protein and 2 grams of fiber.
  • ¾ cup almond meal
  • 2 tablespoons sugar
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 egg yolk
  • 2 tablespoons butter, softened
  • ½ tablespoon almond milk or other milk of choice
  • ¼ teaspoon vanilla extract
  • 2 tablespoons chocolate chips, non-dairy chocolate chips or cacao nibs
  1. Heat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat (such as a silpat) and set aside.
  2. In a small bowl, combine the almond meal, sugar, baking soda and salt. Set aside.
  3. In a second small bowl, combine the egg yolk and butter until smooth and well combined. Add in the almond milk and vanilla extract.
  4. Add wet ingredients to dry ingredients and stir with a rubber spatula until evenly combined. Stir in the chocolate chips.
  5. Scoop dough by heaping tablespoons onto baking sheet. Bake 9 to 12 minutes or until edges are golden brown. Cool 5 minutes on baking sheet. Transfer to wire rack to cool completely.



Chia-Chai Vega Protein Pudding {Giveaway!}

April 30, 2014

Chia Vega Protein Pudding | Espresso and Cream

Now that the weather is getting a little warmer and summer is right around the corner, I’ve been thinking more about warm-weather meals and snacks. Okay, it’s still rainy and chilly in Minnesota, but I’m anticipating summer weather soon! For me, that means drinking lots of smoothies and eating lots of chilled snacks, like chia pudding.

A few weeks ago I picked up a new-to-me vegan protein powder and was really turned off by the flavor of the powder. Usually, I’m a total Vega devotee when it comes to protein powders and nutritional shakes, and I seriously regretted my decision to spend some major cash on a competitor’s product that I didn’t care for at all. The good news? After sharing my misfortune with the Vega team, they offered to send me a jar of my favorite Vega One Vanilla-Chai Nutritional Shake and host a giveaway for you on Espresso and Cream! (see more about that giveaway below)

When my Vega arrived I was excited to put it to good use. A few nutritional highlights about the Vega One Nutritional Shake:
-15 g protein
-6 g fiber
-1.5 g Omega 3
-Dairy, gluten and soy-free
-No artificial sugars or added sugar

Instead of making a smoothie (like I said, still too chilly) I made a chia pudding. I’ve been on a huge chia pudding kick lately, and adding a boost of protein with the Vega seemed like a natural addition. To smooth out the mixture, I blended the pudding in a food processor to break up some of the chia seeds and give the pudding a more pudding-like texture. Oh, and I added in a little almond butter as well because almond butter makes everything better, right?!

Chia Vega Protein Pudding 2 | Espresso and Cream

Now let’s get to the giveaway, shall we? The Vega team sent along a little starter package to give to one lucky E&C reader. It includes:
-5 day supply of Vega One in their most popular flavors (vanilla, chocolate and berry)
-Recipe book
-$5 coupon for your next purchase of a Vega product
-Water/smoothie bottle
-Reusable Vega tote bag
-1 box Vega One Nutrition Bars (in your flavor of choice)

You have three ways to enter! The giveaway is open from now until Monday, May 5th at 5 am. I’ll announce a winner later next week. Good luck!

a Rafflecopter giveaway


Chia-Chai Vega Protein Pudding
Recipe type: snack, breakfast
Serves: 4
  • ½ cup chia seeds
  • 2 cups unsweetened almond milk
  • 1 scoop Vega Vanilla Chai protein powder or other Vega flavor of choice
  • 2 tablespoons almond butter
  • ½ teaspoon vanilla extract
  • Stevia to taste (I used 3 packets)
  • 1 cup vanilla Greek yogurt (optional, omit if you want a vegan treat)
  1. In sealable plastic container, combine chia seeds, almond milk and protein powder. Stir until very well combined. Cover with lid and refrigerate at least 4 hours or overnight.
  2. After refrigeration, add chia mixture to blender or food processor along with the almond butter, vanilla extract and stevia to taste. Blend 2 to 3 minutes or until some of the chia seeds are broken up and almond butter is well combined. Mixture will only be semi-smooth and still have some whole chia seeds.
  3. Divide mixture into four bowls. Top each with ¼ cup Greek yogurt, if desired. Serve immediately or refrigerate until ready to eat.



First Birthday Smash Cake and DIY Bunting

April 16, 2014


Eli Smash Cake 1
A few weeks ago my dear friend Laura asked me if I would be interested in making her son, Eli’s, first birthday smash cake. Laura and I have been friends for years and she has the most amazing blog about life as a stay-at-home mom and DIY/craft expert. Seriously, some day I hope to do half the projects she completes around her house.

Joe and I both agree on the fact that Laura and Mike’s son, Eli, is one of the cutest kiddos we’ve ever seen. He has this adorable little natural mohawk hair and the sweetest personality. So of course I was trilled to be asked to make his cake!

I was also excited to do a little blog collaboration with Laura, something we’ve wanted to do for a while. So I made the cake, and Laura made the adorable flags/bunting on top of the cake. In fact, if you want to know how to make the flag, hop on over to Laura’s blog, Oakland Avenue, today to learn how!

Unfortunately we were planning on being out of town for the actual birthday party, but I made the cake in advance and gave it to Laura a few days before the party. Which, now that I think about it, is a great make-ahead tip for moms who are busy with other party details and want to make their cake in advance. It can be done!

EliCharles_1stBirthday_April2014 (95 of 95)

Laura didn’t have a lot of requests for the cake, but she did want it to be slightly healthier in nature. That said, Laura didn’t want to sacrifice having a beautiful cake just to have a healthy cake, so the goal was really to fall somewhere in the middle. For the cake, I made a lower-sugar yellow cake with mashed banana in the batter to add natural sweetness. Since I wanted the cake to still be “smashable” I decided not to use whole wheat flour since that adds denseness.

For the frosting I focused on lower sugar content and went with a Swiss Meringue Buttercream. This type of frosting isn’t healthy by any means, since it does have plenty of butter, but it is much lower in sugar, in fact the entire batch only had 2/3 cup sugar. And since I used organic butter, I figured a little fat is good for babies, right? This is by far my favorite frosting for decorating because it’s so smooth and spreadable, resulting in a very beautiful cake.

Eli Smash Cake 2

Eli's First Birthday Smash Cake
Recipe type: Dessert
  • Cake
  • Cooking spray and flour for the pans
  • 1 cup sugar
  • 1 medium ripe banana
  • ½ cup butter, softened
  • 2 teaspoons vanilla
  • 3 large eggs
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2¼ cups milk
  • Swiss Meringue Buttercream
  • 4 egg whites
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla
  • 1½ cups butter, softened and cut into tablespoon-sized pieces
  1. Heat oven to 350F. Grease and flour two 6-inch round cake pans. Set aside.
  2. In the bowl of an electric mixer, beat together the sugar, banana and butter until smooth and well combined, about 2 minutes. Add in the vanilla and eggs, one at a time, beating until combined after each addition.
  3. In a medium bowl, combine the flour, baking powder and salt. Add some of the flour, followed by all of the milk, finishing with the remaining flour mixture. Beat until just combined, scraping down the sides of the bowl as necessary.
  4. Bake 28 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run a knife around the edges of the cake and remove from pans. Cool completely on wire cooling racks, about 1 to 2 hours.
  5. Cut rounded tops off cakes with a serrated knife. Cut each layer in half horizontally to make four total cake layers. Refrigerate cake layers 45 minutes for easier handling.
  6. Meanwhile, make the buttercream:
  7. In small saucepan, combine the egg whites and sugar. Cook, stirring frequently, over medium heat until sugar is dissolved and mixture reaches 160F (food safe temperature) with a candy thermometer. If you don't have a candy thermometer, the egg white mixture should be very warm to the touch and sugar completely dissolved.
  8. Transfer egg white mixture to an electric mixer fitted with a whisk attachment. Beat egg whites on high speed about 8 to 10 minutes or until bowl of electric mixer is no longer warm to the touch. Add the vanilla and the butter, one pat at a time, until the mixture is smooth, creamy and has the texture of buttercream frosting. If the mixture separates while adding the butter, don't worry. Just keep on whisking on high speed until it comes back together.
  9. Place one cake layer on cardboard cake round. Top with some of the buttercream. Repeat with remaining cake layers until you have a four tiered cake. Use a small amount of buttercream to coat entire cake with a crumb coat, about ½ cup buttercream total, just enough to create a smooth surface on the outside of the cake.
  10. Reserve ⅔ cup of buttercream for decorative detailing. Use remaining buttercream to coat outside of cake with a smooth layer of buttercream.
  11. Color reserved buttercream your desired shade of blue, pink or other color. Place in a pastry bag fitted with a ½-inch tube tip. Pipe a dollop of frosting on the top edge of cake. Use the back of a teaspoon to pull the frosting into a petal shape. Repeat with dollops and pulls around the entire top edge of cake.
  12. Use a small round pastry tip to make small dots around the bottom of the cake where the cake meets the cardboard cake round.
  13. Make Ahead Tip: This cake can be made ahead and frosted up to 3 days in advance. Simply make and frost as directed, then store in the freezer. I recommend freezing the cake uncovered for 3 hours first, then lightly covering with plastic wrap and storing in a plastic cake container/carrier in the freezer until ready to serve. To de-thaw, remove from freezer 12 hours in advance and allow cake and buttercream to come to room temperature.



Super Simple Sugar Cookies and A Surprise Shower for Stephanie!

April 9, 2014

Super Easy Sugar Cookies (1) | Espresso and Cream

First off, thank you so much for your kind words about our recent miscarriage. I plan on responding to each and every comment and have done my best to stay up-to-date with e-mails. I so greatly appreciate each word you’ve said to me and cherish each one. This post, a baby shower for my friend Stephanie, was planned months ago. Although the timing feels a bit forced in light of our recent news, I want to be able to celebrate with Stephanie in her time of joy. -Madison

One of my blogging friends turned real life friend, Stephanie of Girl Versus Dough, is having a little baby girl and today I’m getting together with a bunch of other bloggers to throw Stephanie a virtual baby shower. Unfortunately, I wasn’t able to attend Stephanie’s real-life baby shower since I was out of town but I wouldn’t miss getting in on the virtual celebrations!

It’s been so great getting to know Stephanie in real life now that we both live up in the cities. She is, without a doubt, one of the sweetest people I know and that little girl is going to be born into such an amazing family!

Screen Shot 2014-04-04 at 10.23.09 AM

The cookies I made for Stephanie’s shower are my new go-to sugar cookie recipe. I love baking that doesn’t require a lot of fuss and these cookies certainly fit the bill. One of the things I hate most about sugar cookie dough is the fact that you have to refrigerate the dough before you bake it. I struggle with patience, so refrigerating dough is a challenge for me.

Thankfully, this recipe doesn’t require the dough to be refrigerated before you bake it. Major win in my book! And it requires just a handful of ingredients you probably have on hand, which is another major bonus. For those of you out there who don’t consider yourself much of a baker, I would suggest starting with a recipe like this. Adding a few colored sprinkles on top gives these cookies a decorative touch without much extra fuss.

Super Simple Sugar Cookies (2) | Espresso and Cream

Check out all the other ladies who are participating in the shower:

Mini Strawberry Cheesecakes from Sarcastic Cooking

Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate

Super Chewy M&M Blondies from The Realistic Nutritionist

Strawberry Cinnamon Twist Knots from A Kitchen Addiction

Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl

Chocolate Cherry Ice Cream from A Zesty Bite

Blackberry and Mango Curd Pie from Joanne Eats Well With Others

Pecan Sticky Buns from Warm Vanilla Sugar

Strawberry Rhubarb Muffins from Garnish with Lemon

Chocolate Chip Pancakes from Susie Freaking Homemaker

Super Simple Sugar Cookies from Espresso and Cream

Raspberry Acai Frozen Margarita from Nutmeg Nanny

Berry Coconut Frozen Yogurt from The Law Student’s Wife

Pretty in Pink Buttercream Cups from Keep it Sweet Desserts

Broccoli Salad with Honey Toasted Walnuts from The Roasted Root

Neapolitan Baked Doughnuts from Climbing Grier Mountain

Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite

No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida

Strawberry Rhubarb Crisp from A Cedar Spoon

Freckled Strawberry Rhubarb Lemonade from Take a Megabite

Vanilla Anise Cupcakes from Blahnik Baker

Mini Vanilla Bean Layer Cakes from The Baker Chick

Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out

Super Simple Sugar Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
This sugar cookies come together quickly and don't need to be refrigerated before you slice and bake them. That's a major win in my book! This makes about two dozen small cookies, but feel free to double if you want a bigger batch!
  • 1 cup butter (2 sticks), softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2½ cups all-purpose flour
  • Colored sprinkles, if desired
  1. Heat oven to 350°F. Spray a large cookie sheet with cooking spray. Set aside.
  2. In bowl of an electric mixer, cream together butter and sugar until fluffy, about 1 to 2 minutes. Add egg and beat until just combined. Add in the vanilla, salt and baking powder and beat until combined.
  3. Add flour to butter mixture and beat until just combined. Transfer dough to floured work surface. Roll dough to ¼ inch thickness. Use cookie cutter to cut shapes from dough, rolling and re-rolling as necessary to use up dough. Top dough with colored sprinkles, if desired.
  4. Place cookies on baking sheet, about 1 inch apart. Bake 8 minutes or just until light golden brown around the edges. Do not over bake. Remove immediately and transfer to wire rack to cool completely.


Healthier Peanut Butter Pie (175 calories per slice!)

March 30, 2014

Healthy Peanut Butter Pie | Espresso and Cream 1

How was your weekend, friends? Joe and I soaked up every ounce of the beautiful weather we had this weekend, and for the first time it felt like Spring really is on its way! We also finally got around to buying bikes! It’s been a long time coming, since my last bike was something purchased in middle school. Since Minneapolis has so many beautiful bike trails, we knew we were missing out.

Moving right along…Let’s talk about pie, shall we?

At our house, healthier desserts will always have a place at the table. I have found over the years that the less sugar I eat, the less I’m able to tolerate super sweet things. That’s not to say that my sweet tooth has disappeared completely. In reality, I find that I need to have a little something sweet every night.

One of my favorite desserts is peanut butter pie. It’s also a dessert that I don’t indulge in frequently because it’s usually quite unhealthy and loaded with fat and sugar. This weekend when the craving for peanut butter pie hit me hard I decided to come up with a healthier version that I could enjoy more often.

Healthy Peanut Butter Pie 2 | Espresso and CreamOne of my favorite tricks for making healthy creamy pies is to use silken firm tofu for the base of the pie. Make sure that the tofu you buy is silken firm and not another type of tofu or you won’t be able to blend the tofu as smooth as it needs to be for this recipe. If you’re freaked out about using tofu in your pie, don’t be! I promise you can’t even taste the tofu, and it’s a great alternative to cream cheese or whipping cream.

Each slice of this pie clocks in at around 175 calories per slice, meaning you can have a piece every night of the week without feeling guilty in the least bit. An added bonus of the tofu? It means that each slice of this pie has 8 grams of protein!

One final note: The vanilla pudding and pie filling is really important for this recipe. It thickens the filling slightly and really gives the filling lots of great vanilla flavor. Although I’ve only tried this recipe with vanilla, I’m guessing that chocolate, white chocolate, cheesecake or banana flavors would all be really delicious!

Healthy Peanut Butter Pie 3 | Espresso and Cream

Healthier Peanut Butter Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
This peanut butter pie is a healthier version of one of my favorite desserts. A slice of this pie comes in at around 175 calories per slice, and thanks to a secret ingredient (tofu!) each slice contains 8 grams of protein, too.
  • Crust
  • 1¼ cups graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • Filling
  • 2 (12 oz) containers silken firm tofu (make sure it is silken tofu for a creamy consistency)
  • ⅔ cup creamy or chunky natural peanut butter
  • ¼ cup sugar-free instant vanilla pudding mix (just the dry mix)
  • 3 packets stevia or other sweetener of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  1. Heat oven to 350°F. In medium bowl combine crust ingredients until well combined. Press mixture into an 8- or 9-inch round pie plate. Bake 10 minutes. Cool 10 minutes.
  2. Meanwhile, in the bowl of a food processor, combine all the filling ingredients. Blend 2 to 3 minutes, scraping down the sides of the bowl as necessary, until smooth or nearly smooth. If you used chunky peanut butter, like I did, the mixture will not be completely smooth.
  3. Pour mixture into prepared crust. Refrigerate at least 2 hours. Cut into 10 slices to serve.

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