I got this in the mail from Tiffany earlier this week! It hangs proudly on my fridge! 🙂
Last Saturday I was craving cake, but I didn’t want to make a whole cake since I had no intention of eating it all. I remembered this “cake-in-a-mug” idea I’d heard of so Christopher and I googled it. Then five minutes later, I had a mug full of delicious sugar free chocolate cake. YUM! 🙂
4 tbsp flour
4 tbsp Splenda*
2 tbsp unsweetened cocoa
2 tbsp whisked egg (1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tbsp is just right)
4 tbsp almond milk*
3 tbsp canola oil
3 tbsp sugar free chocolate chips
Add ingredients to mug in this order. Mix together. Microwave for 1 minute. Enjoy!
* if you use regular sugar instead of splenda, you can use 3 tbsp milk instead of 4.
Slightly adapted from Instructables (go to that link for a video on making these!
Last week Kayla postedEvan’s recipe for dessert hummus. I was highly skeptical about the idea of a sweet hummus, but it looked so good that I knew I couldn’t pass it up. Turns out, it’s really pretty great. Mine isn’t near as pretty as Evan’s or Kayla’s (I definitely added more PB than the recipe called for, hehe!), but it was still very tasty!
And to balance all the sweet dessert in this post… how about some bolognese?
2 tbsp olive oil
1 large carrot, peeled and diced
1 medium onion, diced
sea salt or kosher salt and freshly ground black pepper
3 garlic cloves, grated or minced
3/4 cup red cooking wine
1 pound of mushrooms, chopped
1 1/2 cups beef broth
1 (28oz) can crushed tomatoes
2 bay leaves
2 tsp sugar/Splenda
2 tsp dried oregano
1 tsp dried thyme
1. Saute the onion and carrot in a large pot in the olive oil with a big pinch of kosher or sea salt and a few grindings of pepper. Let the vegetables cook for about 8 minutes, on low heat. Add the garlic and cook for one minute. Increase heat and add the wine. Cook for 5 minutes, making sure the wine is simmering. Add mushrooms.
2. Add the rest of the ingredients. Simmer, uncovered, for about an hour to an hour and a half, until the sauce has reduced down and a lot of the liquid has cooked off – cook until you like the thickness of the sauce. Taste for salt and adjust seasoning.
Note: This recipe will be more than enough to coat a pound of pasta. If you don’t use all the sauce, it’s great the next day or you can freeze it.
Slightly adapted from TheItalianDish
Guess what! SPRING arrives this weekend! The high today is 80 and I am so incredibly excited about it. Hope the weather is gorgeous where you are too!