Single-serving desserts are better than single-serving friends

Sorry about the premature post last week-I of course, scheduled this post to be published on January 7, 2012 so it hit a little early.  Here it is for real this time:

I’ve been very interested in the blog of Katie, or “Chocolate Covered Katie” which sounds a little bit more pornographic than it probably should.  Anyway, she is well, sweet…of course she is, and her recipes are pretty unique in that they are basically good for you.  Yeah, I know…dessert that is good for you.  Bonus:  she has done the math for us, so they are in single or double servings for those of us that cannot be trusted to eat an actual serving, you know like one brownie (who in the hell eats one brownie?).

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or even peanut flour)
  • 1/2 tsp instant coffee granules
  • 1/8 tsp salt
  • 2 tsp evaporated cane juice (or sugar)
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 more tablespoon sugar)
  • 1 tablespoon coconut or veg oil
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

I couldn’t stop there, I had to try most all of them, and I will say this about these little baby desserts…Mr. Wonderful and I ate them all before they were photographed.  All. Of. Them.  So you don’t actually need a visual…just know they lasted about 60 seconds each…also the amount of time it takes to microwave them.  Keep your New Year’s resolution to eat more sensibly or at least, less of the bad stuff with these single-serving desserts.

Cut and pasted from Chocolate Covered Katie’s site

Reeses Pieces Frosting

(Yields almost 1/2 cup)

  • 1/4 cup peanut butter (or other nut butter)
  • 4-8 tsp pure maple syrup (click for a sugar-free alternative)
  • 2 tbsp cocoa powder
  • 4 tsp milk of choice (or more for thinner frosting)
  • 3/4 tsp pure vanilla extract
  • optional: handful of chocolate chips (the “pieces”)

Chocolate Peanut Butter Mug Cake [Our fave of the quick cakes]

Adapted from this recipe.

  • 1 tablespoon plus 2 tsp cocoa powder (8g)
  • 3 tablespoons powdered peanut butter (PB2 or Betty Lou’s) (For substitutions, see “nutrition facts” link below) (18g)
  • scant 1/16 tsp salt
  • 1 tsp xylitol or sugar (omit if you like bitter chocolate cake) (4g)
  • 1/4 tsp baking powder
  • 1 stevia packet or 1 more tablespoon sugar
  • 2 tsp coconut or veg oil, or mashed banana or applesauce (I personally don’t like the fat-free option and recommend the oil, but I’m adding the option because I know many of you don’t mind the taste/texture of the lower-fat version.) (8g)
  • 3 tablespoons milk of choice (45g)
  • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, 1-cup ramekin, or even a coffee mug. If using the microwave: cook 1 minute 25 seconds (time may vary, depending on your microwave’s wattage). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

One-Minute Mocha Cake

(can be gluten-free!)

Topped with Katie’s favorite Four-Ingredient Ice Cream.

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or gluten free mix)
  • 1/2 tsp instant coffee granules
  • 1/8 tsp salt
  • 2 tsp evaporated cane juice, or sugar
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 more tablespoon sugar)
  • 1 tablespoon coconut or veg 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

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s