Tag Archives: Chocolate

Foodie Friday!

If you’re anything like me, you may have found yourself stuck in a rut in the kitchen. You end up cooking the same recipes over and over and, while they might be good, they get old fast.

I’ve been trying to kick myself of that habit by making a point of trying at least one new recipe per week. So far, I’m really enjoying tasting new dishes! I go out of my way to pick recipes that won’t use a bazillion unknown ingredients, and that are reasonably healthy.

On that note, if you haven’t already stumbled up Chocolate Covered Katie’s blog yet, I highly encourage you to do so. I found the recipe for my Double Chocolate Brownie Batter Pancakes on there, which were incredible and unbelievably low in calories! So far she’s two for two in terms of serving up heavenly and healthy versions of a variety of chocolatey goodness. This little baby is a recipe she created as well, and holy cow! It’s freaking good.

One-Minute Chocolate Cake
(can be gluten-free!)

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or even peanut flour)
  • 1/8 tsp salt
  • 2 tsp sugar
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 more tablespoon sugar)
  • 1 tablespoon coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/4 tsp pure vanilla extract

Directions:

Step 1: Combine dry ingredients: cocoa powder, flour, salt, sugar, baking powder, and stevia, and mix very, very well. I used one tablespoon whole wheat and 2 tablespoon white flour.

Step 1

Step 2: Add liquid, stir, then transfer to a little dish, ramekin,
or even a coffee mug. I used the unsweetened applesauce instead
of oil to add less fat to the recipe.

Step 2

Step 3: Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

Step 3

Step 4: Chocolate Covered Katie has a recipe for raw frosting you can use to top it off, or do as I did and drizzle with chocolate syrup!

Voila!

If this doesn’t satisfy your sweet tooth, I don’t know what will! It’s the perfect single serving dessert, if you want something guilt-free! The pictures don’t even do this justice, in my opinion.

Of course, there are days when you just have to have the real thing, but this is great when you want to feel indulgent. My husband was out of town, so making a whole cake for just little-old-me seemed like a lot of work. This was a great alternative, and I could have my cake and eat it too! (Ok, that was lame.)

**I have since made this for a second time, but I added a tiny scoop of hot fudge in the batter before microwaving. If you’re not afraid of a few extra calories, this is a melt-in-your-mouth addition!

Do you have any recipes that are to die for? Do you splurge on desserts, or do you like to find ways to make them healthier? Share!

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Double Chocolate Brownie Batter Pancakes

Move over Wheaties.  There’s a new breakfast of champions in town, and it doesn’t taste like bran.  Nope, I’m talking about waking up to melt-in-your-mouth chocolate first thing in the morning.  I was lucky enough to stumble upon this recipe from Chocolate-Covered Katie for Double Chocolate Brownie Batter Pancakes.  Not only do these take minutes to throw together, you get to douse them in chocolate syrup.  I’m asking you, does it get any better?  Yes, it does.

Chocoholics of the world get their fix of deliciousness, plus the ENTIRE recipe is a mere 130 calories.  I made these for New Year’s Day breakfast, and they are as good as they look.  My husband can be quite picky at times, and his short stack was devoured in the time it took me to go into the kitchen and get a glass of milk.

Here’s what you’ll need to satisfy your deepest chocolate cravings first thing in the morning:

  • 1/4 cup spelt flour (or all-purpose or Bob’s gluten-free)
  • 1/4 tsp baking powder
  • 1 T Hershey’s Special Dark cocoa or dutch cocoa (You can sub regular cocoa, as well.)
  • 1 and 1/2 packets nunaturals stevia or 1 T plus 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet.)
  • 1/16 tsp salt
  • 1 and 1/2 T applesauce (or oil, if you don’t like fat-free pancakes)
  • 1 tsp pure vanilla extract
  • 5 and 1/2 T nondairy milk

1) First thoroughly mix all the dry ingredients: flour, baking powder, cocoa, stevia and salt. I just used regular all-purpose flour because that’s what I had on hand.  I also used regular cocoa powder, instead of the dark.

Mix the dry ingredients: flour, baking powder, cocoa, stevia and salt.

2) Add all the wet ingredients and mix well: applesauce, vanilla and milk.  I used fat-free skim milk.

Mix in applesauce, vanilla and milk.

3) Make pancakes!  You should get 6-8 silver dollar size cakes out of a single batch.  I chose to double the recipe because I wanted to make bigger pancakes.

I made these slightly bigger than silver dollars.

Now I read that both maple syrup and chocolate syrup tastes amazing on these little beauties.  I chose to use chocolate syrup because I wanted to really make these decadent.  Plus they’re already lo-cal, so you might as well!  I haven’t tried it yet, but I imagine adding sliced bananas or strawberries would taste yummy, too.

Need I say more?

I found the nutritional breakdown on Katie’s blog using whole-grain spelt flour, Hershey’s Special Dark cocoa, and Almond Breeze almond milk.  If you use different ingredients, this info would vary but probably not a whole lot.

For the entire recipe:

Calories: 130 Fiber: 5.5 g Added Sugar: 0 g Protein: 5 g Fat: 1 g

Let me know what you think of these!