Chocolate chip cookie cake

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Fresh out of the oven. Let the slicing begin!

It’s one of my best go-to dessert recipes for potlucks and get-togethers. And not only is it easy to put together, but it is oh-so flexible! On my best days this cake is loaded with peanut butter chips, mini M&Ms and chocolate chips. But since my kids don’t like peanut butter (don’t ask; I get teary-eyed just thinking of all the desserts I don’t make), I usually make this cake with plain ol’ chocolate chips or chunks.

This recipe is adapted from the one on Brown Eyed Baker and it makes a nice thick, chewy cake of chocolate chippy goodness. Mine is baked in a 9×13-inch pan so there is plenty to go around.

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Melty chocolate chips!

Ingredients:

  • 2 and 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons canola/vegetable oil
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2-3/4 cup semisweet chocolate chips, peanut butter chips, M&Ms, etc, or leave it plain! Whatever your heart desires!

Directions:

  1. Preheat oven to 325 degrees. Grease a 9×13-inch pan; set aside.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Using an electric mixer on medium speed (or your hand if you don’t have a mixer), beat the butter and sugars together until blended. Beat in the eggs and vanilla until combined. Add the dry ingredients and mix until combined. Using a rubber spatula, stir in the chocolate chips.
  4. Turn the dough out into the prepared pan and press the dough into an even layer. Bake until the cookie cake is light golden brown and the outer edges have started to harden, 20 to 25 minutes.

Yummy buttermilk pancakes with a healthy twist

Kids love pancakes, and sometimes I feel pancakes are just empty calories. A whole bunch of flour, some eggs, milk and sugar.

But the best thing about pancakes is that you can hide lots of healthy stuff inside and voila, pancakes are now healthier.

I make a standard buttermilk pancake but I add mashed bananas, applesauce, and even ground oatmeal to my batter. You get a nice, moist pancake that is filling and delicious!

 

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Ingredients:

(This recipe makes about 8-10 pancakes)

1 cup flour

1/2 cup oat flour (you can grind some oatmeal)

1 egg

1 cup buttermilk (if you don’t have buttermilk on hand, you can easily make your own: add 1 tbsp of vinegar to 1 cup milk, let sit for 5 minutes)

2 tbsp sugar/honey

1/2 tsp salt

1/2 tsp baking soda

2 tbsp baking powder

1 mashed banana

1/2 cup applesauce

1/4 tsp vanilla (optional)

*You can thin the batter with additional water or milk

Note: You can swirl in some Nutella, add chocolate chips, nuts…the possibilities are endless! 

Directions: 

  1. Whisk all the dry ingredients together, and then add the liquid ingredients.
  2. Whisk batter until everything is incorporated.
  3. Heat a pan and add a few drops of oil.
  4. Spoon 2 tbsp of batter per pancake. You can make them smaller or larger, as you wish.
  5. Wait until bubbles form, flip, wait 1-2 minutes then take them out.
  6. Finish with the rest of the batter.
  7. Serve with warm cream and maple syrup!

The best chocolate mug cake for a family

My husband says I give in to my children’s sweet tooth way too often. I admit I’m guilty. Because I have a ginormous sweet tooth myself. And I hate waiting until the kids go to bed to satisfy my cravings for chocolate or baked goods.

If I could, I would be baking cookies and cakes every day. But I don’t – for the sake of our waistlines. Yet all my daughter has to say is, “Can you bake cookies today?” and before she finishes her sentence I am already pulling out the flour container. What can I say, sweets are my weakness. And I enjoy baking for my kids, too.

That being said, we all know that sweets contain way too much stuff that our bodies don’t really need. So I try to bake as healthy as possible.

While looking for a quick fix for my chocolate cake craving, I came across this awesome recipe for a chocolate mug cake that you – get this – bake in the microwave. A little bit of flour? 2 tbsp cocoa powder? No eggs? Only 60 seconds in the microwave? I was sold.

The recipe I saw on the Table for Two blog was for only one cake. Now I don’t know about you, but since having kids I never bake for one anymore. More like one army. So I adapted this recipe for a family serving of mug cakes. This recipe makes 4 mug cakes. The mug sizes I used hold about 3/4 cup liquid, and I filled them to about halfway and they came out perfect. I also added applesauce to sub for oil and a little date syrup for the granulated sugar. Just to make things a little bit healthier.

Chocolate mug cake for a family

(Adapted from Table for Two blog recipe for The Moistest Chocolate Mug Cake)

Ingredients:

1/2 cup flour

3 tbsp. cocoa powder

1/2 tsp. baking powder

3 tbsp. granulated sugar PLUS 2 tbsp. date syrup

1/2 tsp. vanilla extract

1/4 tsp. salt

1/2 cup plus 2 tbsp. of milk

4 tbsp. applesauce

Optional

1 tsp. of Nutella or any hazelnut chocolate spread, dropped in the middle

1 Hershey’s Kiss dropped in the middle

Sprinkling of chocolate chips on top

Directions:

1. Whisk together flour, salt, baking powder, sugar, cocoa powder

2. Then whisk in milk, applesauce, vanilla extract and date syrup.

3. Batter should be smooth, not lumpy

4. Evenly distribute batter among cups. You can even distribute among 2 large mugs. Just make sure there is room for the cake to rise without spilling over.

5. Add any optional ingredients.

6. Microwave for 60 seconds. (90 seconds for a larger mug) Of course this all depends on the wattage of your microwave, so if you are unsure, start with 60 seconds and see how it sets. Cake should not be liquidy or jiggly. But be careful not to overbake.

7. Top with caramel sauce, whipped cream, or more chocolate! The possibilities are endless…and dangerous.