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Dessert

Dessert For One: Fudgey Brownie Cake with Chocolate Syrup & Whipped Cream

RecipesStephanieComment

I’ve been having dreams about this cake.

Chocolate Cake for One | Wellnesting

Dreams, I tell you.

The past few weeks I’ve been on a healthy eating bender. I mean, I usually eat pretty healthy but this is healthy even for me. We’re talking all organic chicken/veggies/almond butter all the time. The whole shebang. And on the one hand I’ve been feeling great. I could run a marathon! I could bench press 120 lbs! Who needs sleep? Not this girl! (Just kidding. I’ll take my 8 hours, please.)

But on the other hand, there’s still something missing.

Chocolate Cake for One | Wellnesting

And that thing is cake.

Fudgey chocolate brownie cake. Smothered in melted chocolate. And peanut butter syrup. And whipped cream.

So I waited all week for Saturday to roll around because it’s my “cheat day” and then I caved and made this delicious mini cake first thing in the morning. It’s just enough to keep me from gnawing my arm off after my umpteenth salad of the week, but not so much that I go into sugar shock and spend the whole day on the sofa watching Bar Rescue repeats.

Chocolate Cake for One | Wellnesting

Now let's just say that while I was inspired to make this cake after seeing a whole bunch of recipes online for mug cakes, it's nothing like a mug cake. Have you ever had a mug cake? Then you know exactly what I'm talking about. This actually has the texture of a brownie with a dense fudgey center that doesn't make you feel like you're eating a sponge. And it's cooked in a real oven with real bakeware.

It's just tiny.

And delicious.

Chocolate Cake for One | Wellnesting

Mini Chocolate Cake for One

2 tbsp coconut oil
1/4 c dark chocolate chips
2 tbsp egg, whisked
3.5 tbsp honey
1/2 tsp vanilla extract
2 tbsp cocoa powder
1 tbsp arrowroot
Pinch salt
1 tsp coconut flower
Pinch baking powder

Toppings (optional)
Whipped cream
Peanut butter
Melted chocolate

  1. Preheat oven to 350 degrees
  2. In a small cup, combine your coconut oil and chocolate chips. Microwave in 20-second increments until chocolate is completely melted. Stir to combine.
  3. In a bowl, whisk together remaining ingredients. Slowly add coconut oil/chocolate mixture and whisk thoroughly.
  4. Pour into a greased ramekin or 3-inch pan and bake for 25 minutes (bake time will vary depending on the size of the pan you use). Use a toothpick to check for doneness and continue baking until toothpick comes out clean.
  5. Top with melted peanut butter, chocolate, and whipped cream if desired.

Fat Elvis Peanut Butter Cups

RecipesStephanieComment

Do you want to know the truth?

Fat Elvis Peanut Butter Cups

I once gave up peanut butter for a whole year.

I. Know. What was I thinking? Something to do with legumes and aflatoxins and nuts-that-aren't-really-nuts. I blame it on an incredibly long moment of temporary insanity.

Fat Elvis Peanut Butter Cups

Anywho. During this time, in place of peanut butter cups (aka “crack cups” – my fave) I would make almond butter cups and pretend they were peanut butter.  I would come home from work every day, make dinner, and then immediately ransack the kitchen – dirtying up every imaginable dish with melted chocolate and leaving spoons shellacked with almond butter in the sink.

 It was quite fun (and so very mad scientist of me) except for the part where I was eating almond butter.

Fat Elvis Peanut Butter Cups

Sooooo, the other day I went to make almond butter cups, like I do, and I had an epiphany. Wouldn’t these be so much better with banana cream pie? And peanut butter. The real deal holy field, not its imposter cousin, butter of almond.

Fat Elvis Peanut Butter Cups

And in case you don’t already know, the answer to that question is a resounding YES.

But to be a true Fat Elvis, these need a little bacon crumbled on top. And in all honesty, I’m still kicking myself for forgetting it in the first place.

Don’t be like me. Get yourself some bacon stat. It will save you many weeks of sadness and regret.

Fat Elvis Peanut Butter Cups

 

Fat Elvis Peanut Butter Cups Recipe


Ingredients

8 oz chocolate (I use Giardelli 100% dark chocolate to avoid any added dairy and sugar)
1/2 c and 1/4 c melted coconut oil, divided
1/2 tsp vanilla extract
1 tsp honey (optional)
1/2 c canned coconut cream
2 medjool dates
2 really ripe bananas, mashed
Creamy organic peanut butter
Bacon, cooked and crumbled
Muffin liners (approx. 12)

Instructions

  1. Combine the chocolate with 1/2 c coconut oil in a small bowl. Microwave in 30 second intervals, stirring between rounds.
  2. Once melted, add vanilla extract and honey (optional) and stir.
  3. Make the banana cream by combining coconut cream, 1/4 c coconut oil, dates, and bananas in a food processor.  Blend on until smooth and creamy.
  4. Pour chocolate into the base of the muffin tins, 1 tablespoon at a time, until there's enough to cover the bottom. Place in the freezer for 10 minutes to firm.
  5. Remove from freezer and add 1 1/2 tsp banana cream followed by 1 1/2 tsp peanut butter (or however much you like). Top with chocolate and bacon crumbles.  Place back in the freezer for another 10-15 minutes until firm.
  6. Store in the refrigerator for up to 1 week.
Fat Elvis Peanut Butter Cups

^^Psssst. I may or may not have eaten mine for breakfast (hence the coffee). I highly recommend this.

Fat Elvis Peanut Butter Cups

Raspberry Meltaways

RecipesStephanieComment

I’m not really sure how to classify this recipe.

Raspberry Meltaways Recipe from Wellnesting

It’s a weird cross between a dreamy raspberry-stuffed truffle and, if you let it sit in the freezer long enough, ice cream.

Like stuffed ice cream.

For a split second I actually thought about patenting this stuffed ice cream idea and naming it “Stice Cream” to be all catchy like Brangelina but then…. just no.

Raspberry Meltaways Recipe from Wellnesting

But they're so tasty.

Raspberry Meltaways Recipe from Wellnesting
Raspberry Meltaways Recipe from Wellnesting

In fact, the first batch barely got frozen before I ate them. All of them. By myself. The second batch fared slightly better, but not much.  I ate them too. On a Monday morning when I should have been teleworking but decided I needed a snack or I couldn’t possibly do any more work. At least I had enough self control to let the second batch freeze completely before I tore into them.  Which was really only like an hour’s worth of self control. So maybe self control isn’t my thing.

But admitting it is the first step toward recovery.

Raspberry Meltaways Recipe from Wellnesting

Hi, my name is Stephanie and I have a problem.

Raspberry Meltaways Recipe from Wellnesting

Raspberry Meltaways

 

Ingredients

1/2 c coconut oil
1/2 c canned full fat coconut milk, separated
1 tsp vanilla extract
1/2 tbsp raw honey
Raspberry jam
Mini muffin liners

Instructions

  1. In a small sauce pan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.
  2. Lay about 10 muffin liners on a baking sheet, and using a teaspoon, fill each liner with a scoop of the coconut cream mixture. Put in the freezer for 10 minutes.
  3. Once the coconut cream has hardened, place 1/2 tsp raspberry jam in the center of each one, then cover with the remaining coconut cream mixture.
  4. Put back in the freezer for an additional hour. They should be just solid enough to eat at this point.
  5. Store any leftovers in the freezer until ready to eat.


Raspberry Meltaways Recipe from Wellnesting