With one month almost gone by in the New Year, my resolution to not eat chocolate every day is slipping.
That’s right, I am used to eating chocolate every day (my husband says I am a chocoholic). My resolution was made in an effort to feel healthier and not spend so much money buying sugar and cake mixes.
So what’s a chocoholic like me to do when those cravings start raging? Make some flourless chocolate muffins! I found this little recipe on Pinterest and it originally was posted on mywholefoodlife.com.
At first, I was skeptical of a four-ingredient recipe that was supposed to be “healthy” and taste good. But then I made them, and one bite transported me from skepticism to chocolatey peanut butter heaven (a chocoholic’s happy place). Those cravings were satisfied, and I have a guilt free snack I can eat every other day.
- Pre-heat oven to 350.
- In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
- Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
- I topped a few of mine with chocolate chips. Feel free to do the same.
- Place muffin pan in the oven and bake for about 15 minutes.
- Wait until these are completely cooled before removing from the pan.
*Note: I also added a handful of chocolate chips after combining the ingredients in the food processor.
The season for delicious goodness has finally arrived, and I am sure we are all anxious to indulge. I’m still on a family history kick, so I couldn’t help but post a family recipe from my dear great aunt who is fighting a brain tumor as we speak. In her honor I present to you this delicious brownie cake recipe.
2 cups sugar
2 cups flour
1 cup water
1/2 cup buttermilk
1 tsp. vanilla extract
2 cubes butter or margarine
1/4 cup cocoa
1 tsp. baking soda
Mix together sugar and flour and set aside. Combine in saucepan water, butter or margarine and cocoa. On medium heat bring it to a boil and boil for 3 minutes. Remove from heat and combine both mixtures. Add eggs, buttermilk, soda, and vanilla. Beat well. Pour into a greased and floured 11x17x1-inch baking pan.
Bake at 350° F. for 20 minutes.
Make Boiled Frosting 5 minutes before cake is done.
1 cube butter or margarine
3 Tbsp. cocoa
1 cup chopped nuts
1 tsp. vanilla extract
6 Tbsp. milk
1 lb. package powered sugar
Heat in a saucepan on medium heat with 1 cube butter or margarine, cocoa, and milk. Bring to a boil; remove from heat; add powdered sugar, nuts, and vanilla mixing well. Frost cake as soon as it is taken from oven.
I like to quickly sprinkle chopped walnuts or sliced almonds on top while the frosting is still hot. You have to be fast before the frosting sets up or the nuts will not stay put.
Recipe by Audrey Peterson
Submitted By Chelsea Jamison
8 Chocolate pudding cups
1 package of Oreos
1 package of mini pumpkin candies
First split 8 Oreos into halves, leaving one side with all the cream filling. Set the cream filling ones aside. Take the remaining sides of the Oreos and crush them to make Oreo crumbs.
Open the pudding cups and sprinkle Oreo crumbs over the pudding. This layer can be as thin or thick as you like.
Then take the Oreo sides you set aside. Partially wedge each Oreo side lengthwise into the back of a pudding cup so that it looks like a full moon.
Finally, place two or three mini pumpkin candies into each pudding cup on top of the Oreo crumbs.
Take a picture of your edible pumpkin patch and enjoy with friends and family!
By Ashley Smith