Tag Archives: chocolate

Chocolatey Chocolate Bunt Cake

Chocolate makes me go down memory lane every time I eat it.

I remember being 3, 4, 5 years old blowing out dozens of candles (or at least I thought there were dozens of candles on my cake) wishing to be a princess, a ballerina, or even famous actress.

But that’s not important right now.

This isn’t like any other chocolate cake. This cake, and the icing on the cake is….yup, you guessed it…GOOD FOR YOU! You would never guess but there are carrots, pineapple and Greek yogurt in this cake! AND it uses oil, not butter! Can life get any better than this? I don’t think so. Fine, if you compare this to celery, celery is probably healthier…but who wants to eat celery? Not me! If you prefer celery to this cake, please leave my blog and never return.

Do me a favour: if you make this cake for children, don’t tell them these things. They won’t eat the cake, and I guarantee you will end up eating the whole thing, which is no good. I mean, it is goooood, but no one wants to eat an entire cake on their own.

For the cake, here’s what you need:

1 cup brown sugar

1/2 cup organic cane sugar

1/3 cup vegetable oil

1 ripe banana, mashed

1 tsp vanilla

2 eggs

2 cups finely chopped carrots

1/2 cup canned crushed pineapple

2 cups flour

1/3 cup cacao powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/3 cup chocolate chips

1/4 cup Greek yogurt

Icing:

1 package light cream cheese

1 cup frozen strawberries

3/4 cup icing sugar

1/2 cup cacao powder

Preheat your oven to 350 F. 

Butter and flour a bunt pan. Make sure to do this well because you really do not want your cake to stay stuck in the pan. 

In a food processor, combine brown sugar, sugar, oil ,banana, vanilla, and eggs until smooth. Add carrots and pineapple and process until they all seem well combined. 

In a bowl, sift the flour, cacao powder, baking powder, baking soda. Stir these ingredients into the food processor with the wet ingredients. Add the chocolate chips and Greek yogurt.

Put the batter in your buttered bunt pan. Bake for 45 to 50 minutes, until a knife inserted in the cake comes out clean.Let is cool a little before removing it from the pan. 

For the icing, blend all the ingredients together in a blender or food processor. Feel free to add or subtract certain ingredients! If you want more sugar, go ahead. 

Ice your cake, make everyone jealous at your dinner party (you know you will), and enjoy!

 

 

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Peanut Butter Banana Boat

As I may have said before, bananas, chocolate and peanut butter are three of my favorite ingredients EVER.

Combined together, I can’t describe just how good they taste.

For those of you who have to live with an allergy to peanuts, I am deeply sorry. I have no idea how you survive, and I admire you for leading wonderful lives despite the tragedy in your life.

I, on the other hand, could not survive without peanut butter. It’s an addiction, I am not afraid to admit it.

It turns out that peanuts are actually really really really good for you, which makes me really really really happy!

Filled with healthy fats, antioxidants, they’re good for your heart, so long as you don’t finish the jar in one sitting (easier said than done).

The best thing to do is to buy natural peanut butter, because that means that it isn’t filled with useless ingredients that may be doing you more harm than good! The less ingredients on the label, the more your body will thank you in the long run.

This is one of the easiest desserts I have ever made.

When I feel like something sweet and salty and fruity and delicious, I make myself one of these.

For 2 servings, you will need:

1 banana

2 tbsp peanut butter

3 squares dark chocolate

First, cut your banana but not completely! We’re looking for a boat structure to our dessert.

Fill each half with one tablespoon of peanut butter.

Put your chocolate in a little cup and microwave for 30 seconds at a time until it all melts (I like to reduce the power level of my microwave to do this, to make sure my chocolate doesn’t burn).

When it is melted, pour it evenly on each banana boat.

Put in the freezer for an hour, or until it has the consistency you want.

Take out of the freezer and enjoy!

Chocolate Chip Cookies

No fancy title for these little guys. Sometimes, simplicity is better.

That’s how I feel about chocolate chip cookies. No matter how much you go out to restaurants or no matter how much you love to cook over the top delicious meals for your friends and family, you won’t say no to a warm chocolate chip cookie right out of the oven. With a glass of cold milk, your hand is just waiting to dunk that cookie.

It’s human nature…almost.

These cookies are completely good for you! Not too much sugar, just enough butter (because yes, your body does not some fat) and lots of flavour! You can substitute the flour for gluten free flour if you’re going gluten free.

To make 24 beautiful cookies, here is what you need :

1/2 cup cornstarch

1/2 cup flour

1/4 cup rice flour

2 tbsp flax meal

1 tsp baking powder

1/2 tsp baking soda

salt

1 egg

2/3 cup brown sugar

1/4 cup butter

1 tsp vanilla extract (or maple syrup)

1 cup chocolate chips

Preheat your oven to 350 F.

Butter a cookie sheet.

Mix the cornstarch, flours, flax meal, baking soda and salt in a bowl.

Whisk together your egg, vanilla and sugar.

Stir in into the flour mixture.

Stir in the chocolate chips.

Scoop about one tablespoon of your dough into a ball. Do that 24 times.

Bake your cookies in the centre of the oven until the edges are golden, about 15 minutes. The cooking time may vary depending on the oven).

Let cool or enjoy on the spot.

Banana Chocolate Miracle Muffins

I don’t know about you guys, but I find that the combination of banana and chocolate is one of the best in the world. The two ingredients complement each other beautifully; they’re both sweet, but for some magical reason, they don’t overpower each other.

I also love muffins, but I get frustrated at how unhealthy muffins can be when they come from a café. They are either loaded with sugar, with fat, or with both. That doesn’t mean that they are not delicious (because they are), it just means that having one everyday could potentially harm your efforts to be healthier.

These bad boys are amazing and full of flavour. Why do I call them miracle muffins? The answer is simple: because of the way they taste. They’re too good to be true. When I bit into the first one, I thought to myself: “This is one the best muffins I have ever taste”. I almost didn’t believe they healthy…almost.

They’re sugar free and you can easily change the flour to make them gluten free. You can eat one a day until you are left with none without feeling guilty or bloated whatsoever! They’re great as a quick breakfast on the go or as an afternoon snack.

To make 12 large muffins (or 24 smaller ones), you will need:

3 bananas, ripe and mashed

1 cup flour

¾ cup almond butter (or any nut butter of your choice)

3 eggs

1 tbsp baking soda

2 tsp cinnamon

1 cup dark chocolate chips

Preheat oven at 350 degree F.

Line your muffin tins with paper cups.
Combine all of your dry ingredients in a bowl and mix.

Whisk the bananas and eggs together.  Add the almond butter.

Now, fold the banana mixture into the dry mixture and mix well.

Add the chocolate chips.

Bake for 25 to 30 minutes, depending on how mushy you like the inside to be.

Take them out of the oven and allow yourself to be intoxicated by the smell. Grab a hot one, pour yourself a glass of milk, bite into the muffin, and listen to the angels sing.

Bon appétit!