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Thursday, March 29, 2012
1 minute chocolate cake or 10 minute or less chocolate cake for 2) were not an option. Then I thought about different flavors that I had in the house and decided to try a variation on my chocolate cake recipe using peanut butter, banana and chocolate chips.
I saw this idea on Pinterest and just had to try it. The original recipe is by Chocolate-Covered Katie and it is definitely yummy for a microwave cake. It's also quicky and easy (unless I'm making it with the kids). I tweaked it just bit as you'll see below.
- 5 tsp cocoa powder
- 3 tablespoons flour
- 1/8 tsp salt
- 4 tsp sugar
- 1/4 tsp baking powder
- 2 tablespoons mashed banana
- 3 tablespoons milk of choice (I use coconut milk if I have it on hand)
- 1/4 tsp pure vanilla extract
- 1 teaspoon cold coffee (to enhance the chocolate flavor)
- optional: 1 rolo or carmello square
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. 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).
I don't bother to add the chocolate frosting as I'd rather add a Rolo or Carmello square to the top of the batter before microwaving so there is this ooey-gooey choco-caramel swirl in the middle of the cake.
Tuesday, March 27, 2012
granola bites, or chocolate chip cookies and they all wanted something different. Then I had an idea, why not try to combine the flavors from all three into one - chocolate chip cookie dough with the addition of oats, coconut flakes, craisins, and crushed peanuts. The kids named this creation "trail mix cookies".
Monday, March 26, 2012
Coffee is an essential part of my day and I like my coffee with a hint of cream (not too overpowering though as I can drink it black when necessary). As I pulled the bottle of creamer from the fridge to fix Jared a cup of coffee, I thought to myself, "This feels really light I've probably only got enough for one cup." After sending Jared off to work with his coffee, I scoured the kitchen for something that I could use to make my coffee creamy without adding a lot of extra calories (since we are trying to lose weight right now).
Thursday, March 22, 2012
Ever since I can remember I've had a "weird sense of creativity". As a 9 or 10 year old I remember drawing plans to build a small airplane out of an old tricycle. I've used old oat canisters for instruments, milk jugs for piggy banks and other such "nonsense". So when my paper towel holder broke and I really didn't want to buy a new one that sense of creativity kicked into gear. The idea came to me while I was putting clothes away, "Why couldn't I use one of those dry cleaner's hangers?" You know the ones I'm talking about, the ones with the metal upper attached to a cardboard bottom. So I measured the length of the paper towel roll and then cut the cardboard an inch or so longer. I then bent the hanger accordingly to fit the new length. See...
Monday, March 12, 2012
One of our favorite restaurants has these amazing pepperoni rolls on their appetizer menu. One day I decided that I wanted to make my own so I began searching for recipes. I found one that sounded good but decided to attempt my own anyway. I use my basic "go-to" dough recipe as the canvas for this delicious work of food "art". Well, maybe that's a little on the dramatic side but they are seriously good.
With the weather being unusually warm and "springy" on Saturday, Jared decided that grilling would be much a better idea for dinner than leftovers (and who can argue with that?!). I pulled some chicken breast out of the freezer and asked him if there was any particular style of grilled chicken that he wanted to make. His answer was something with a little bit of spice (go figure) and topped with sauteed veggies and cheese. This is what we came up with:
- 4 - 6oz. chicken breasts pounded out to 1/2" or so thick
- 2 tablespoons taco seasoning (I make up a pint-sized mason jar of it and then keep it in my cupboard)
- adobo seasoning (or seasoned salt if you don't have adobo)
- 1/4 cup lime juice
- olive oil for sauteing veggies
- toppings: bell peppers, jalapeno peppers, onions, mushrooms, any combination of these...
- 1/2 cup shredded or 4 thin slices of cheese
- Sprinkle taco seasoning and adobo over both sides of the chicken breast. Place in a tupperware container (preferably one with a lid) and pour lime juice over the top.
- Let the chicken sit for a bit (30-60 minutes) while you get the grill going and saute your toppings over medium heat in olive oil.
- Grill on each side for 6-8 minutes on each side or under chicken reaches 170 degrees. Add toppings with veggies and then cheese. Remove from the grill and let rest 5-10 minutes. Enjoy!!