Gooey butter cake again? YES. And this time with Nutella. NUTELLA. In OOEY GOOEY BUTTER CAKE. Can your mind even comprehend?! I’ve made all kinds of gooey butter cakes, but this one might be my favorite. It’s rich, decadent and perfect with ice cream. A great, chocolatey addition to any holiday spread!
1, 18.25 oz. Box Duncan Hines Dark Chocolate Fudge Cake Mix
1 Large Egg, at room temperature
½ c. Unsalted Butter, melted
1 T. Pure Vanilla Extract
For the Filling
8 oz. Cream Cheese, softened
3 Large Eggs, lightly beaten
1 c. Nutella
1 T. Pure Vanilla Extract
3¾ c. Powdered Sugar
½ c. Unsalted Butter, melted
Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
For the Cake
In the bowl of an electric mixer, combine cake mix, egg, butter and vanilla and mix well. Pat into the bottom of the prepared pan and set aside.
For the Filling
Still using an electric mixer, beat cream cheese until smooth; add eggs, Nutella and vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40-45 minutes (mine is done around 40), until a tester comes out clean. Remove from oven and let cool completely on a wire rack.
Have you heard of dessert hummus? Sounds kind of gross, right? When you think of hummus you typically think savory, spicy, chickpea goodness served with veggies, crisp chips and deliciously soft, warm pita bread. You usually don’t think of dessert. But this recipe will forever change the way you view hummus! Because chickpeas have a fairly neutral flavor, they are a great base for MANY things (brownies, fudge, etc). Kind of like avocado…remember this awesome Chocolate Avocado Pudding made with avocados?! Yeah, it was awesome. But back to the hummus…in a word, this stuff ROCKS. You would never know it was made with BEANS and you definitely don’t have to tell people. I absolutely love that it is healthy and a perfect holiday treat. I served it with graham crackers, gluten-free cinnamon crisp cookies and tart fuji apples. I actually liked the apples best for dipping! That is when I was actually using something to dip it with and not just eating it with a spoon. Kind of addictive. But in a good way! Try this for your next holiday party just don’t mention the beans! 😉
I am into FAST recipes these days. But of course they still have to be delicious. And obviously were in the full swing of fall so they either need pumpkin or apples involved somehow. Which gives us this super moist, super yummy Praline-Apple Bread. I love quick breads, especially ones that are topped with a gooey praline topping. The chunks of apples, bursts of cinnamon chips and crunchy, toasted pecans make this bread perfect for a brunch, snack or after dinner dessert! I took it to a mommy/baby play date and it was almost gone by the time we left! I call that a successful recipe!
2 c. Finely Chopped, Peeled Jonagold Apples (or golden delicious, granny smith, etc. It ended up being about 3 large apples.)
1½ c. Cinnamon Chips
1 c. Chopped Pecans, toasted
½ c. Unsalted Butter
½ c. Dark Brown Sugar, firmly packed
½ t. Pure Vanilla Extract
Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan.
In the bowl of an electric mixer, beat the sour cream, sugar, eggs and vanilla on low speed for 2 minutes or until blended.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and apple pie spice. Add to sour cream mixture, beating just until blended. Fold in apples, ½ cup of pecans and 1 cup of cinnamon chips. Pour batter into loaf pan and sprinkle with remaining pecans and cinnamon chips, lightly pressing them into the top of the batter.
Bake for 1 hour to 1 hour and 5 minutes or until a tester inserted in the middle comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning (I missed the tip about the foil and my edges were well done so I strongly recommend doing it.) Cool in pan on wire rack, placed over a baking sheet, for 10 minutes; remove from pan to wire rack.
Bring butter and brown sugar to a boil in a medium, heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat and spoon over top of bread. Let cool completely. Store in an air-tight container.
Fall is in the air! Cooler weather, leaves falling, sweaters and boots, bonfires, apple and pumpkin EVERYTHING. I love it! Definitely my favorite season. So I thought I’d start things right with this recipe for Pumpkin Crunch Cake. I saw this recipe on The Picky Apple and since it had over HALF A MILLION pins on Pinterest, I thought it might be a good one to try. The bottom is like a yummy custard type pumpkin pie and the top is cakey and slightly crunchy from the pecans. So good! I topped mine with homemade cinnamon whipped cream, Bourbon Salted Caramel from Fat Toad Farm and organic dark chocolate chips. If you’re looking for a delicious fall recipe, this is the one!
Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Dark Chocolate Chips
1, 15 oz. Can Pumpkin Puree (NOT pumpkin pie mix)
1, 12 oz. Can Evaporated Milk
3 Large Eggs, room temperature
1½ c. Sugar
1 t. Cinnamon
½ t. Salt
1 t. Pure Vanilla Extract
1, 18.25 oz. Spice Cake Mix
1½ c. Pecans
1 c. Unsalted Butter, melted
Cinnamon Whipped Cream
Dark Chocolate Chips
Preheat oven to 350 degrees. Grease a 10½ inch springform pan or 9x13 cake pan. I used a springform pan which did leak a little so I put a large, round baking pan under it.
In a large bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon, salt and vanilla. Pour into the pan and sprinkle the cake mix on top (I only used about ¾ of the cake mix because I used a springform pan), then the pecans and drizzle with the melted butter. Bake for 1 hour or until the middle of the cake is firm (mine took about 1 hour and 10 minutes). Cool completely. Top with cinnamon whipped cream, caramel and dark chocolate chips.
Sometimes I think I like my healthy recipes better than my totally unhealthy ones…for instance, these No-Bake Energy Bars. One word-AMAZING. Easy and delicious, sweet but not too sweet, chewy and just yummy. Wholesome ingredients like oats and flaxseed and a little indulgence from the dark chocolate chips. Perfect pick me up in the afternoon when energy is at an all-time low. Now if I could only eat just one…
2 c. Dessicated Coconut Flakes (the unsweetened kind)
1 c. Ground Flaxseed (I used flaxseed meal)
⅓ c. Coconut Oil, melted
½ c. Organic Dark Chocolate Chips
Line a 9x13 pan with foil and lightly spray with non-stick cooking spray. In a large bowl, combine peanut butter, agave and vanilla until smooth. Add oats, coconut flakes and ground flaxseed and combine thoroughly. Stir in coconut oil. Stir in dark chocolate chips. Press evenly into bottom of pan. Refrigerate for at least 30-45 minutes until bars are firm. Invert onto a cutting board, peel away foil and cut into squares. Store in refrigerator.
My love affair with ooey gooey butter cake is well-documented here, here and here. I love it and I’m not ashamed. And I’ll probably keep coming up with more versions as long as there’s a semi-creative bone in my body! Hope you guys don’t mind. Actually I know you won’t mind once you taste this Banana Split Ooey Gooey Butter Cake. It. Is. Divine. Literally like a banana split in cake form and so, so, SO good. I hope you enjoy it as much as we did!
2 Ripe Bananas, mashed (not brown ripe like for banana bread and not green...just nice and yellow)
1 c. Maraschino Cherries
1 c. Pecans, toasted and chopped
8 oz. Pineapple Tidbits
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray.
For the Cake
In the bowl of an electric mixer, beat the cake mix, egg, butter and vanilla on medium speed until well combined. Pat into the bottom of the prepared pan and set aside.
For the Filling
Still using an electric mixer, beat the cream cheese until smooth. Add eggs and vanilla. Beat in mashed bananas. Dump in the powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Beat in cherries, pecans and pineapple tidbits until just combined. Pour filling onto cake mixture and spread evenly. Bake for 45 minutes or until filling is firm in the middle.
I never thought I was a huge fan of snickerdoodles until I found the recipe I’m going to share with you guys today. I mean, I always liked them ok but if given the choice, I’d probably choose a peanut butter or classic chocolate chip cookie. However, this snickerdoodle totally gives those other cookies a run for their money. Just like the title says it is totally soft and crazy thick and full of yummy cinnamon flavor! I took them to our gourmet cooking club the other night and heard several people say they were THE BEST snickerdoodle they’ve ever had. Yay! And I have to agree! If you’re looking for a cookie you can whip up quickly and will get you rave reviews, look no further! This is it!
1 c. (2 sticks) Unsalted Butter, softened to room temperature
1⅓ c. Granulated Sugar
1 Large Egg, room temperature
2 t. Pure Vanilla Extract
3 c. All-Purpose Flour
2 t. Cream of Tartar
1 t. Baking Soda
2½ t. Ground Cinnamon
½ t. Salt
¼ c. Granulated Sugar
1 t. Cinnamon
Preheat oven to 375 degrees. Line two large cookie sheets with parchment paper. Set aside.
Make the topping by tossing the ¼ cup granulated sugar with 1 teaspoon of cinnamon in a small bowl. Set aside.
In the bowl of an electric mixer, cream the softened butter for about 1 minute on medium speed until smooth. Add the sugar on medium speed until fluffy and light in color. Mix in the egg and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in three different parts. The dough will be thick.
Roll 1.5-2 Tablespoons of dough into a ball and roll in the cinnamon-sugar mixture. Bake cookies for 11-12 minutes, rotating pans and switching racks halfway through. Let cool on the pans for two minutes and then transfer to a wire rack and let cool completely.
Just when I think I’ve found the most amazing brownie recipe ever and can end my search for good, I find another recipe that claims to be “the best, most chocolatey, fudgiest, decadent, to-die-for, OMG good” brownie EVER and just have to try it. Such was the case with these Ultimate Fudge Brownies.
I’ve tried a few brownie recipes in my time (many flops that I have never even bothered to blog about…or maybe I should have just as a warning to readers haha) and thought I had found the perfect one with the infamous Baked Brownie but honestly, this new one totally gives it a run for its money. And I’m pretty positive I like it better. Ok, I KNOW I do. It’s thicker, denser, fudgier, richer and so, so, SO GOOD. The perfect brownie? Umm, yes. For now at least! I’m not sure it can get any better! And they are easier to make than the Baked Brownie which is another plus when you’re the mom of a newborn. You DEFINITELY need fast and easy.
½ c. White Chocolate Chips (or whatever kind you prefer...dark, milk, butterscotch, peanut butter, etc)
Preheat oven to 325 degrees. Spray a 9x9 square baking pan with non-stick cooking spray.
Melt the butter, sugar, cocoa and salt in a large bowl in the microwave at 30 second increments, stirring each time until the butter is completely melted. Mixture will look gritty. Set aside for a few minutes and let cool slightly.
Stir in the vanilla extract. Add eggs, one at a time, stirring after each addition. The batter will be thick and glossy. Add the flour, stirring with a whisk until just combined. Do not overmix the batter. Gently fold in the semi-sweet and white chocolate chips with a large spatula. Pour into prepared baking pan.
Bake for 45 minutes or until a toothpick/tester inserted in the middle comes out clean with only a few crumbs. Do not overbake.
Cool brownies completely on a cooling rack, cut into squares and store in an air-tight container.
I know what you’re thinking….avocado pudding?! Hear me out on this one though! Believe it or not, avocados make a great base for a LOT of desserts. My brother-in-law, who is from the Philippines, will not eat guacamole because where he is from they use avocados in sweet things, smoothies, etc. so using it in a savory way is weird to him. When I heard that I thought it was so strange but it kind of makes sense, especially now that I’ve tried it in a sweet dessert.
Avocados are fairly neutral in flavor, can be blended until they’re super creamy and contain loads of nutrients and healthy fat! And this pudding is absolutely delicious. SUPER thick, creamy, chocolatey and not too sweet. Honestly, I don’t think anyone would know the difference if you never told them it wasn’t “real” pudding. They’d probably even like it better! I know I do. Oh and did I mention it literally takes minutes to make? Put everything in your food processor and done! Easy!
Remove skin and pits from avocados and place in a food processor. Add remaining ingredients and blend for a few minutes until mixture is smooth and no green pieces remain. Scrape down the sides and blend for a few seconds more, until mixture is thick. Put pudding in a bowl or air-tight container and place in the fridge for at least one hour before serving.
Cheesecake is one of my all time favorite desserts, especially New York style cheesecake. So a couple of weeks ago when we were getting together with some extended family for a little cookout, I knew what I’d be making for dessert! Nothing better than cool, creamy cheesecake on a ridiculously hot day…well, ok, maybe ice cream is better but cheesecake doesn’t melt!
I have a fabulous cheesecake recipe that I decided to put a little twist on with fresh squeezed lemon juice and grated lemon rind. I also topped it with homemade whipped cream, which not only looks pretty but helps balance out the sweetness of the cheesecake. It was fabulous and the perfect ending to a great meal!
2¾ c. Lemon Sandwich Cookie Crumbs (or graham cracker crumbs)
8 T. Unsalted Butter, melted
4, 8 oz. pkgs Cream Cheese, at room temperature
4 Large Eggs, at room temperature
1 c. Sour Cream
1½ c. Sugar
¾ c. Milk
¼ c. All-Purpose Flour
1 T. Pure Vanilla Extract
½ c. Fresh Squeezed Lemon Juice (I used 4 large lemons)
2 T. Lemon Zest
Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch springform pan. (Wrap pan in foil if doing waterbath. I did not do a waterbath but did place the pan on a large cookie sheet to catch butter that would leak out.)
Combine cookie crumbs and butter. Press evenly into bottom of pan and up the sides an inch or so.
In the bowl of an electric mixer, beat the cream cheese and sugar on medium to high speed until smooth. Blend in milk and then mix in the eggs all at once, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Beat in lemon juice and lemon zest. Pour filling into crust.
Bake for 1 hour and 20 minutes or until the center appears firm. Remove from oven and let cool completely on a wire rack. Chill for at least 4-24 hours before serving. Top with homemade whipped cream just before serving.
There’s a teeny little shop in our town that sells the most delicious treats. And when I say delicious treats I’m talking legit truffles, ice cream and serious baked goods. I had the pleasure of visiting Elle’s Patisserie a couple of weekends ago and was in love with the quaint little shop the moment we stepped inside. From the cute purple exterior to the lovely little patio outside, everything about Elle’s is perfection. The interior is relaxed and French inspired and tiny but the perfect size to display everything that comes out of the kitchen.
Per usual, I wanted to try one of everything and was in a sort of daze just looking at all the truffles. We sampled some ice cream (totally yummy) and then proceeded with the difficult task of deciding what we wanted to buy. We finally narrowed it down to a piece of Chocolate Covered Bacon, a Salted Caramel Coffee Macaron, a Dark Ganache Truffle with Cocoa Nibs, a Peanut Butter Ball and a Peanut Butter Ganache Brownie.
I won’t go into tons of detail about each one because they were all equally divine and if I wasn’t watching my girlish, post-pregnancy figure, I would have promptly bought one of each of everything else. My favorite thing was probably the macaron. Or maybe the dark ganache truffle. Definitely a toss-up. Suffice it to say, Elle knows what she’s doing in the kitchen.
My only regret is that we didn’t get there a little earlier in the day. By the time we arrived they were completely sold out of pastries. Bummer! But we’ll be back. Elle’s is definitely a must-visit little chocolate shop so be sure and check them out if you are in Springfield, MO!
I am still on a healthy sweet kick around here! Hope you guys don’t mind! I have been craving chocolate like MAD lately but didn’t want all the refined sugar, dairy and other junk that comes in commercially produced chocolate. And believe it or not, you can actually make chocolate HEALTHY. Well, ok, I’m not sure it would be classified as a health food but it’s 1,000x’s better than what you’d buy at the store.
Good fat from coconut oil and organic cocoa make these little gems possible. Seriously, we love them. Yes, hubby loves them too which is the true test of course! I topped mine with coconut, raisins, pistachios, almonds and dried mango. Next time I’m going to experiment with pure mint oil, peanut butter and a few other variations I have running through my brain. I can’t wait!
Place mini muffin or candy cups on a cookie sheet.
In a medium bowl, melt coconut oil. Whisk in cocoa, agave and vanilla all at once. Spoon chocolate into muffin/candy cups and top with toppings of your choice. Place in freezer for 5-10 minutes until hardened. Store in refrigerator or freezer.
So, who isn’t thinking about losing weight and looking hot in a two-piece right now?! I for sure am thinking about it more and more as the weather warms up and summer gets closer. And since I don’t have quite as much time to exercise right now (who knew babies could be so demanding?!) I am watching my diet like a hawk and definitely limiting my sugar intake. Which led me to this recipe for Coconut Mango Chia Seed Pudding. Did you know you could make pudding with chia seeds?? I love it! Once this mixture sets overnight, the chia seeds plump up and thicken and you’ve got cold, creamy, good-for-you pudding! I made mine with lite coconut milk but you could use almond milk if you’d like and even use a different fruit besides mango. Very versatile! And DELICIOUS. Great guilt-free treat!
Hi friends! Well, I’ve been just slightly busy lately with the new little person in our home and haven’t had much time for baking, unfortunately. Sigh. So I decided to go online and find some fabulous camping recipes that would be perfect for Memorial Day festivities. Love all these…the skillet brownies and cherry cheesecake both look AMAZING. Hope everyone has a GREAT weekend and eats some delicious food!
This is a fabulous layer dessert that my sister has made for several years and my family absolutely loves it, especially my hubby. It really is delicious….cool, creamy, chocked full of bananas and not overly sweet. Oh and SUPER simple to make. If you love banana pudding or banana cream pie, you’ll love this dessert! Perfect for Mother’s Day! Hope your family enjoys it as much as ours does.
1 Regular Size Box of Vanilla Wafers (few crushed for garnish)
Beat cream cheese in bowl of an electric mixer. Add sweetened condensed milk and beat thoroughly. Add instant pudding and milk and beat 1-2 minutes until thick. Fold in sliced bananas and ¾ of Cool Whip/homemade whipped cream. Layer in 9x13 pan--layer of wafers, pudding, wafer, pudding and then spread remaining Cool Whip/whipped cream on top. Garnish with crushed wafers. Let sit in fridge overnight or 8-12 hours before serving.
I think it has finally happened. I may have found the PERFECT chocolate chip cookie. I’ve searched high and low and my journey may be over! I’ve always struggled to find the ideal chocolate chips cookie which in my mind is thick, soft and slightly chewy. This N.Y. Times Chocolate Chip Cookie was good, but a little flat for my preference and didn’t quite hit the mark. Then, I saw this recipe by Sally’s Baking Addiction and had to give it a try. I had made her Soft Baked Monster Cookies which were PHENOMENAL so I had full confidence she knew what she was doing when it came to cookies and was excited to try her recipe. And I was NOT disappointed. Seriously, the perfect thickness and so soft and chewy at the same time. Amazing. I was SO happy, I think my search for the perfect chocolate chip cookie is over!
1 c. Bittersweet Chocolate Chips (I used Ghirardelli)
½ c. Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
In the bowl of an electric mixer, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.
Roll dough into 1½" balls with the palms of your hands and place about two inches apart on cookie sheet. Bake for 8-9 minutes (I did 4 minutes, rotated pans and switched racks and did 5 more minutes) until barely golden brown around the edges. Let cool for 2 minutes on cookie sheets and transfer to a cooling rack and let cool completely.
I wanted something dark, decadent and over-the-top chocolate for Easter Sunday dinner. And this Rocky Road Cake TOTALLY fit the bill. I know, I know…it’s springtime and desserts should be light and fruity. But when is chocolate ever out of season?! Yeah. Never. And judging by all the “mmmm’s” and “oh my gosh, this is so GOOD”s that I got, I think I picked the absolute perfect dessert to make.
I used dark unsweetened cocoa for both the cake and frosting (the recipe just called for regular unsweetened) and I loved how rich it made the cake but think next time I’ll use the regular cocoa for the frosting so it’s not quite so rich. I also used homemade marshmallows instead of store-bought which I think makes it so good but feel free to use some from the store. It’s definitely extra work to make you own marshmallows but SO worth it. I was also really skeptical about the cake. Just by reading the recipe it seemed way, waaaaaayyyy too simple to make. However, this cake was delicious. More like a cakey brownie, it was the perfect foundation for the gooey marshmallows and thick, fudgey frosting.
Are you sold yet?? This cake is GOOD. So goooooooood. Make it! You’ll be glad you did. Oh, and ice cream! Ice cream is a must. Enjoy!
1, 10.5 oz. Bag Miniature Marshmallows or 2 c. Homemade Marshmallows
2 c. Sugar
½ c. Dark Unsweetened Cocoa
½ c. Unsalted Butter
½ c. Whole Milk
1 T. Pure Vanilla Extract
¼ c. Powdered Sugar
For the Cake
Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan.
Whisk together melted butter, sugar, eggs and vanilla until thoroughly combined. Whisk in cocoa, salt, baking soda, baking powder and flour just until combined. Pour into pan and bake 25-30 minutes until a tester inserted in the middle comes out clean. Sprinkle with marshmallows and pecans and return to the oven for 5 minutes to melt marshmallows slightly.
For the Frosting
In a medium saucepan over medium heat, combine sugar, cocoa, butter and milk. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and beat in vanilla and powdered sugar with a wooden spoon. Continue beating with the spoon until frosting becomes glossy and holds shape. It will take about 15 minutes but if you place the pan in a bowl of ice, it will speed things up significantly. Pour over the cake before it gets too stiff and let it cool completely. Cut into squares and serve with ice cream, if desired.
I’ve mentioned before that I have a slight, very minor obsession with ooey gooey butter cake. Red Velvet and Blueberry, Chocolate and Strawberry Lemonade are just a few that I’ve done and trust me, there are many more I’d like to do. I just don’t want to bore you all! However, this Ooey Gooey Carrot Spice Cake is in a whole other realm of yum and I’m pretty sure you’ll be glad I went with my obsession this week.
So how good is this ooey gooey cake? Let’s just say my husband took one bite and then proceeded to tell me to remove it from our house immediately! Haha. The bottom layer of spice cake combined with the ooey gooey carrot cake filling is phenomenal. The filling is studded with white chocolate chips, toasted pecans and pineapple tidbits. Yeah, yum. It’s definitely one of my favorite ooey gooey cakes thus far and I think would make the perfect treat this Easter Sunday!
Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
For the Spice Cake Layer
In the bowl of an electric mixer, beat the spice cake, egg and melted butter until combined. Pat evenly into the bottom of the pan and set aside.
For the Carrot Cake Filling
Still using the electric mixer, beat cream cheese until smooth. Beat in eggs. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter until combined. Beat in vanilla, nutmeg and cinnamon. Stir in 1 cup white chocolate chips, pecans, grated carrots and pineapple. Pour evenly over spice cake layer. Sprinkle with remaining ½ cup white chocolate chips. Bake for 40-45 minutes until center is firm. Let cool completely and cut into pieces.
I’ve mentioned in a previous post that Jeremy has been wanting me to come up with a homemade protein bar similar to a Cliff Bar or Larabar but of course cheaper and healthier. I tried one that I actually REALLY liked and could hardly keep my hands out of (you CAN get too much of a good thing) but he wasn’t really a fan so I moved onto this recipe from The Balanced Platter shared by my cupcake partner in crime, Robyn over at Gluten Free Crazy. And I can safely say we have a winner with this one! Jeremy loves it, I love it and everyone is getting crazy amounts of protein! It’s very chocolatey, very peanut buttery and soooooo yummy. They’re very rich so I cut them into small squares and keep them in the freezer, although they’d probably be fine in the refrigerator also. Great pick me up and healthy dessert option!
½ c. Cooked Quinoa (I had accidentally mixed my dry quinoa and couscous together so it was a mix of both which I really liked!)
½ c. Thick Rolled Oats
¼ c. Chia Seeds
1¼ c. Chunky, Organic Peanut Butter (or smooth)
¾ c. Agave
1½ Scoops Chocolate Protein Powder
¼ c. Unsweetened Cocoa
4 T. Pure Vanilla Extract
Line a 9x9 pan with foil, letting it hang over the edges creating "handles".
In a food processor, chop the dates into very small pieces. Add the almonds and sunflower seeds and process until a meal has formed. Place in the bowl of an electric mixer. Add the quinoa, oats and chia seeds to the food processor and process until a meal forms again. Add to the bowl of the electric mixer. Add the peanut butter, agave, protein powder, cocoa and vanilla to the bowl of the electric mixer and beat everything on low speed until it is well-blended and starts to clump together. Form into a ball and press evenly into the bottom of the 9x9 pan. Freeze for 1-2 hours until firm, lift out of the pan and place upside down on a cutting board. Peel away foil, turn bars over and cut into 1½" squares. Store in freezer.
Doesn’t the title of that cake just sound divine? I have always loved sweetened condensed milk and quite truthfully could eat it by the spoonful and have. Healthy, I know. So what is a sweetened condensed milk cake like? It’s…different. But in a good way!
This recipe is by one of my favorite foodie personalities, Claire Thomas, of The Kitchy Kitchen and I think she describes the cake perfectly when she says it has a sweet, eggy flavor and is like a less buttery, denser brioche. So almost like a very dense sweet bread. I did a dusting of powdered sugar and lemon zest but I think next time I’ll do a little orange zest in the batter and orange marmalade with homemade whipped cream to top it off. Or do a lemon curd with it! It’s so different and so good and just a beautiful, simple cake. Perfect Easter Sunday dessert!
Homemade Orange Marmalade (or lemon curd) (see link above)
Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan.
In the bowl of an electric mixer, beat the eggs. Pour in the sweetened condensed milk and beat until pale yellow and smooth, then pour in the melted butter, salt and vanilla and beat until blended. Whisk together the flour and baking powder and with the mixer on low, add a little at a time until just incorporated. Pour into the greased bundt pan and bake for 60-75 minutes ( mine took 60) until cake is slightly browned and a tester comes out clean. Let cool completely and remove from pan. Top with powdered sugar and citrus zest and serve with lemon/orange curd and homemade whipped cream.