Category Archives: Desserts

Chocolate Coconut Mug Cake

Ever have those cravings for a good chocolate cake…you know the ones ladies, the ones that strike at around 9pm, after dinner, after you’ve already changed into your PJ’s and taken off your bra, the ones that strike a couple of days before your monthly ‘gift’ (screw you tampax) arrives, the ones that strike when you don’t feel like going to the store to get a cake, but you must have cake…I get those ones a lot.  I don’t normally cave in, but when I am allowed to have a cheat ‘meal’ I can’t help but use it on one of these.

You are basically three minutes away from a moist (if done right) chocolatey cake

Chocolate Coconut Mug Cake

4 Tbsp flour
4 Tbsp sugar or Splenda
2 Tbsp cocoa powder
3 Tbsp oil
3 Tbsp milk
1 egg
1/8 tsp salt
1/8 tsp baking power
A couple of drops of vanilla extract
2 Tbsp coconut flakes (optional)

*you can take out the oil, use only one Tbsp of sweetener and use just 1 Tbsp of milk (I use coconut or almond – whatever is on hand at the time, or take out both and use apple sauce)

  1. Grab a large mug, with a fork beat the egg, add in the oil, milk and vanilla, mix until combined.
  2. Add in the flour, sugar, cocoa powder, salt, baking powder and coconut flakes, mix it all together until combined
  3. Pop it in your microwave and start with 50 seconds, if it needs more (which it may) nuke it for ten seconds a time, take it out when the top is just set
  4. Now, this is the part that most people mess up on…you need to get the cake OUT OF THE MUG as soon as it’s done cooking, otherwise it will continue to cook inside of the mug and you’ll be left with a disgusting spongy sponge-tasting cake. Blarg.
  5. Top it with some buttercream, some whipped cream, a berry compote, caramel, nutella, or have it plain; up to you.

*I needed a chocolate fix so bad when I made this the other day that I didn’t have a chance to snap a photo, on my next cheat, I’ll be sure to take one 🙂

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Paleo Chocolate Chip Cookies

Since moving on over to a more Paleo friendly lifestyle my body has pretty much stopped craving sugar, it’s quite fantastic; I never thought I’d pass up a tray of brownies or these amazing cookie-peanut butter cup-brownie bars my amazing friend S made (I took one home to freeze, and the Mr. had half that night and the next morning, since I knew it was in the freezer, I took it out and ate it…not because I was craving it, but because I knew it was there and it would have haunted me every day until I ate it, let me just say..AH-MAY-ZING!)

I digress.

I have stopped craving sugar almost entirely, but there are still those days (once a month….) that I would do pretty much anything for something baked and sweet. Being 8 months out from competition I can’t really justify shoving my face full of cookies, or brownies, or cookie-pb cup-brownie bars. *sad* but NOT sad! The internet is a beautiful thing, so many resources just waiting to be google searched.

I stumbled upon a recipe that was almost Paleo, you can find it here. It called for sugar…eep. Lucky for me however, I had just finished making a batch of apple sauce, you will see that I omitted the milk and the sugar as I used apple sauce. They turned out pretty darn good, they hit the spot perfectly and you don’t feel bad eating them! They are on the drier side because of the coconut flour, but that’s nothing a small cup of almond milk won’t fix!

Chocolate Chip Cookies – Paleo Friendly
adapted from http://chocolateandcarrots.com

1/2 cup coconut oil, melted
1/2 tablespoon vanilla extract (you can omit this entirely if you choose)
4 eggs
1 cup apple sauce
1 cup coconut flour
dash of salt
3/4 cup dark chocolate chips, or carob chips if you like the flavour

Preheat the oven to 350°F.
Line two cookie sheets with parchment paper and set aside. In a small bowl, combine the coconut flour, salt and chocolate chips together, set aside. Combine the coconut oil, vanilla extract, eggs and apple sauce together. Pour the wet ingredients into the dry and stir until everything is well incorporated. Take about a tablespoon of dough, roll and press onto the parchment lined cookie sheet. Bake for about 13 minutes or until lightly browned. **the original recipe says to bake for 20 minutes, but I found that (with my oven at least) after 13 minutes the cookies came out softer inside and out, after 15 they were a bit drier on the outside and soft on the inside.**

*UPDATE*
I stuck these cookies in the fridge last night and they taste amazing cold! Think I’ll freeze one next see how it holds up to a thaw. Stay tuned!


Long Live Breakfast

I’m pretty sure I’ve mentioned in previous posts how much I love having breakfast for dinner; actually, I could have a variation of breakfast for every meal of everyday for the rest of my life: think non training breakfast; egg whites and oats don’t really grind my gears as much as bacon pancakes or waffles with nutella.

I had an uncontrollable urge to have a greasy breakfast for breakfast today….although I woke up SUPER late (1:30 pm…oops) and so it turned into a greasy lunchfast , even better! I dragged the Mr. with me to Cora’s and had a giant non paleo plate of heaven, mmmm, I can still taste it *burp*. Gross, just kidding. So, when we got home and started cleaning, my mind automatically went to food (obviously. If you know me you know how often I think of food. All the time, all day long.) There was that urge again. My mind kept screaming “BREAKFAST! BREAKFAST! BRRREAKFASSSTTTTT!!!!” my stomach followed suit, and then my whole body was screaming for breakfast. I did the only thing I could do; give in.

Enter Crepes.

There is a place in BC called Cafe Crepe, and it is so very good. They have other things on their menu besides crepes, but really…why would you go to a place called Cafe Crepe and order a burger?? Anytime I was downtown with my two awesome foodie friends S and N we’d end up there. The first occasion was filled with rain, a K’naan concert in said rain and a lot of beer, crepes and an unfortunate event involving Spanx. Note to everyone, Spanx are evil, avoid them at all costs, especially if you want to breathe…or eat and drink beer for that matter. Annnnyway, another time we went just to hang out and decided to grab a coffee and a crepe while we were downtown I decided to have something ‘simple’ you know, an Spanish coffee and stack of butter and sugar crepes. HOLY SHMOLY.

That was the food memory that came flooding back to me today, I had to whip up a batch. I am lucky enough to have a husband that understands my need for all things food, with the promise of ribs, he went to the store for me to pick up some much needed vitals:

Shrimp and Brie Cheee

My local CSA pack provided the rest; farm fresh eggs, candy-sweet tomatoes and the freshest kale I’ve ever had in my entire life. You can fill the crepe with whatever your heart desires; I just sautéed the shrimp in salt, maple pepper and butter, and, when they were done, pulled them out and sautéed up some tomatoes and kale; added some brie cheese and topped it with the kale, tomatoes and shrimp. Get creative! Roasted red pepper, prosciutto and an over easy egg is also one of our favourites. Nutella, banana and coconut; sugar and butter, PB and Jam…and so on and so fourth. Go wild!

Basic Crepes

1 ½ cup flour
½ tsp baking powder
½ tsp salt
1 Tbsp sugar
2 cups milk (I used unsweetened almond milk as we didn’t have cow’s milk on hand)
½ tsp vanilla
2 eggs, beaten
2 Tbsp butter, melted

Mix together all dry ingredients. In a separate bowl combine all wet ingredients and add to dry mix, beat until smooth.

Heat a pan as you would for pancakes. For each crepe pour a ¼ cup of batter onto the hot pan, and immediately rotate the pan until a thin film covers the bottom, cook for about a minute, then flip and cook the other side for the same amount of time. Spread with favourite filling and enjoy!

*Unfortunately*, we ate them so fast this is the only shot I got of the crepes I made today, I have a couple of crepes left so I’ll try to get some better shots tomorrow!


Boobs On A Cake

A few months ago my friend asked me to make a cake for her Husband’s 31st birthday, she gave me full control, flavour, size, style…etc. I had always wanted to make a boob cake…seriously. They are so awesomely fun, and who doesn’t secretly want to bite a boob..be it cake or real. C’mon, don’t look at me like that, I know you’ve thought about it…we all have.

Boob Cake

I decided to make my favourite, tuxedo cake. SO effing good! Layers of chocolate cake, white chocolate cream cheese mousse, vanilla cake, and chocolate mousse all covered with a dark chocolate ganache, and then iced with a decadent buttercream icing. OH MAMA! If that sounds good…it is then topped with layered boobs! SWOON!

I got the recipe(s) from here, I used my own cake recipe and ended up only doing a chocolate cake, I didn’t realize how much damn time this cake would take to make, the end result, however, was so worth it! If you’re looking for a fun and delicious cake, this one would be the one for you.

White Chocolate Creamcheese Mousse

Dark Chocolate Ganache

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Strawberry Scones

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Summer! I can almost taste it, it’s soooo close. I almost can’t stand the wait much longer, if you’ve ever experienced the beauty of the east coast, you’ll know what I’m talking about. The sunny spring days are blowing my mind, I can’t wait to freakin’ see what the summer has to offer. One thing I do know for sure is, the fresh produce is fan-frickin-tastic out here; I love farmer’s markets; I love strawberries. Love them. LOVE.

I also love breakfast, I’m pretty sure I mentioned in my bacon pancakes post, about mine and my husband’s love affair with breakfast. I especially love pastry’s and butter filled goodness, and everything oh-so-bad for me for breakfast…like scones. Oh mama! My favourite scones are cheese scones, and I eat them with strawberry jam (thank you Kimbot), and then my next favourite are strawberry scones, with, you guessed it, melted cheese; hot damn! I decided that I would have to make some, since having a super part time job wasn’t going to start paying for lavish pastries anytime soon, and because any money I’ve been making has been going to cheese and beautiful vintage goods from Fancy Lucky Vintage out in Lawrencetown (And a spot at Plan B in Halifax as well!). Anywho, here’s what I came up with; (I used a basic scone recipe and added some extras)

Strawberry Scones

1 cup strawberries (or other fruit)
3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cold buttermilk (you can also use the same amount of cream or half and half)
1Tbsp ground flax (optional)

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

Cut fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough.

Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in the butter (after I cut in the butter, I use my fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add buttermilk all at once. Use a spatula or wooden spoon to gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough; sprinkle dough with flour if it gets too sticky.

Lightly press the dough into a circle approx. 3/4 inch thick. If any berries pop out, push them back into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 20-25 minutes or until the tops are lightly browned and spring back with you push them in. **Please note that the baking time varies depending on your oven! My scones took about 40 minutes until they were perfect, so keep a very close eye on them, you do not want them to under, or over bake. **

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Easy Peasy…Japaneasy. But not Japanese, because we’re making cookies, stupid.

Peanut butter cookies, I love them. Love them. Crispy and velvety, sweet, perfect.

We eat a lot of eggs at home, I make Eggs everyday for the husband for breakfast, I’ll have a couple myself, and sometimes when he’s away, I’ll make them for dinner. Normally, I reserve the full eggs for when I’m being bad; I have a lot of egg whites stacked up for training diet purposes; the point is, however, that since we eat so many of them, I often run out, and when I want to bake I curse myself for the intense egg consumption.

This doesn’t bode well when I get the urge to bake something, especially cookies. Recently however, I realized that there is this huge lifestyle called veganism. WHATTTT! Haha, so I just searched around the internet (no shit) for ideas on what to do when I wanted cookies, and didn’t have egg replacers.
Answer: Vegan Peanut butter cookies.

I know I knocked Vegan bacon in a previous post, but let me clear the air, I love Vegan Baking. I can’t get enough of it, it’s amazing, full of flavour, and I think it’s pretty intense that people can locate all the random ingredients that are required, and put them all together so it actually tastes like it has eggs and butter and all of that goodness in there. All I mean by that is, I’ve had vegan baked goods and they were as hard as rocks.

Anyway, enough about that. You need to make a gigantic batch of these, bake a few (dozen) and put the rest of the dough in the freezer for those days where you want a cookie, but don’t want to pull out all the bowls and whisks. This is by far the easiest cookie recipe I have ever made, seriously, give it a shot, you will NOT be disappointed.

Vegan Peanut Butter Cookies
Recipe from http://www.chooseveg.com/display_recipe.asp?recipe=236

  • 1 1/2 cups all purpose flour
  • 1 cup peanut butter
  • 1/4 cup oil
  • 3/4 cups sugar
  • 1 tsp vanilla

Directions

Preheat oven to 400°F. Mix all ingredients in a bowl until all combined. Roll the dough into 2-inch balls, place onto an ungreased cookie sheet. Take a fork dipped in sugar and lightly press down on the cookies to flatten them slightly. Bake for 10-12 minutes or until golden brown. Be careful with these ones, they flake if you don’t let them cool 100%…if you can wait that long!

Yup, that’s it. Easy, just like that girls you knew in highschool! Ha. Ha.


Apples to Apples – Fork to Mouth.

One of the things that I miss most about being back home on the acreage in BC is the abundance of apples we got from the apple tree…and the blueberries, and cherries, and walnuts….sigh. I do definitely need to figure out how to garden soon though, I’m told the weather in Nova Scotia will get better (doubtful) and that I’ll be able to have herbs and flowers if I want as well, what a concept! I’m used to my grandma and mom doing all the gardening; I know, I know, what a loser. But still, I miss the bounty of a garden, and the pleasure of making a meal out of the fruits of my (grandma and mom’s) labour. (I should give myself SOME credit; I did always help shovel the manure).

Anyway, Baking with apples is my absolute favourite; they’re so versatile; pie, cake, muffins, sauce, cookies, baked with ice cream, the list goes on and on. Although I get the urge to bake all the time, I usually take my time finding a recipe that really makes me drool, a lot, and then I bake it and take my time enjoying it. Lately though, I say “I’m craving something sweet, what do I have?” and if I don’t have a chocolate bar in the candy drawer, I just look in the fridge to see what I have, mosey on over to the computer and find a recipe that suits the food-stuffs in the kitchen. I had a few apples that were days away from going bad so I had to use them ASAP! There are a lot of things in life I’m not sure of, and only a few that I am sure of; one of those things is that the Barefoot Contessa knows good food, nay, great food. The texture of this cake is AH-MAY-ZING, the sour cream makes it super moist and there is something seductive about the way that the apples and sugar caramelize to make a ooey gooey topping. I should mention, that I wanted a bit of an apple pie flavour to the apple topping, so I added about a ½ tsp of ground cinnamon; divine. I should also mention, that if you’re making this for an event or party, make a lot; I poured the batter into a 9×9 dish, and it only lasted us one night…

BEHOLD! (again, sorry for the terrible photo, and the piece missing…)

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Barefoot Contessa’s Apple Cake Tatin
adapted from http://www.foodnetwork.com/recipes/barefoot-contessa/apple-cake-tatin-recipe/index.html

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish (I just used a bit of veggie oil)
  • 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
  • 1 3/4 cups granulated sugar, divided
  • 1/2 tsp ground cinnamon (optional)
  • 2 extra-large eggs, at room temperature
  • 1/3 cup sour cream
  • 1/2 teaspoon grated lemon zest ( I didn’t have lemons, so I omitted this completely)
  • 1/2 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Confectioners’ sugar (optional)

Directions

Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish (I used a 9×9 cake pan) and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don’t stir, swirl in cinnamon if using. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners’ sugar.

ImageThis cake tastes absolutely fabulous right out of the oven (after about 10 minutes of cooling time, of course) and it tastes great cold with a cup of tea. It’s made it into the recipe book, and has been made more than once, this one is definitely a keeper.