Molten Raspberry Dark Chocolate Mug Cake

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Raspberries & dark chocolate = A match made in heaven by the almighty food gods. Is it possible to make this combo any better…? How about hot and bubbly and in the center of your own personal single-serving breakfast mug cake?

I think my AM just got a whole lot sweeter:

Molten. Raspberry. Dark. Chocolate. Mug. Cake.  

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Yes, yes… Cake for breakfast. I feel the morning is the best time of day to partake in a meal with a sweet twist. It gives you something to look forward to at night and jump out of bed for in the morning. The greatest thing about this breakfast cake is that you can throw all the ingredients in own large mug {or bowl}, microwave, and shazam! CAKE. You can get creative with the mix-ins and toppings, the possibilities are endless!

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~ Molten Raspberry Dark Chocolate Mug Cake ~

*1/4 cup flour (I use 1 tbsp ground flax seed, 2 tbsp almond meal, 1 tbsp brown rice flour)

1 egg

1 tsp melted coconut oil

1 tsp baking powder

1 heaping tsp cocoa powder

1 tsp maple syrup/honey

spoonful of greek yogurt (plain, vanilla, any flavor)

1 tsp pure vanilla extract

pinch of fine sea salt

1/2 heaping tsp ground cinnamon

large spoonful raspberry preserves

piece of good quality dark chocolate (chips will also work)

* I always alternate my flour on this recipe, many times I use a full 1/4 ground flax, sometimes just almond meal and brown rice flour. I tend to like the combination of all three the best.

In a large coffee mug or bowl mix together all the ingredients, except for the raspberry preserves and the chocolate, until well combined. I like to mix in a little of the raspberry preserves into the batter as well. Place the spoonful of raspberry preserves in the center of the cake batter. You can either stick the chocolate piece (or chips) in the center too, pushing them in a bit, or sprinkle around the top. Place in the microwave and cook for about one minute and thirty-seconds. If you don’t feel it is fully cooked put in for another thirty-seconds. The preserves should have sunken in and be bubbly. Top with multiple drizzles of maple syrup or honey and dig in!!!

~

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Pear, Speculoos, Oat & Lemon Zest Muffins

A Star Muffin.

A tasty combination of awesome in one compact muffin. Are you ready?

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This is a time for warmth and comfort. For flavors that and a little heat and zing to your average ho hum day. As January comes to a close Spring begins its slow creep forward from the shadows. Their is a smell of hope in the air..it may be slight..and disappear at times like tonight when the weather drops down below freezing again..but alas it exists. With the combination of cinnamon, pear, lemon and that magical concoction known as speculoos you are sure to jump right out of bed in the morning just to have a bite.

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Pear, Speculoos, Oat & Lemon Zest Muffins

makes 10 small muffins or 6 large muffins

1 pear, diced (roughly a cup)

1 large egg

1 flax egg (1 tbsp ground flax + 3 tbsp water)

1/2 cup light brown sugar

3.5 tbsp coconut oil

2 heaping tbsp speculoos spread

1 tsp pure vanilla extract

1/2 cup millet flour

1/4 cup brown rice flour/almond flour mix

1/2 cup oats, plus more for topping

1 tsp baking powder

1/2 tsp baking soda

1/2 heaping tsp ground cinnamon

pinch of sea salt

zest of 1/2 an organic lemon

Preheat your oven to 350 degrees. In a small bowl mix the flax and water and set aside (for 5-10 minutes). In a Large bowl combine the millet, brown rice and almond flours, oats, the baking powder, baking soda, salt, and cinnamon. In a separate bowl whisk the egg, flax egg, vanilla extract, coconut oil (make sure the coconut oil is not solid), light brown sugar, and speculoos spread until fully combined with no lumps. Stir the lemon zest into the wet ingredients last. Add the wet ingredients to the dry and stir, once combined gently stir in the diced pear. Lightly grease a muffin pan or line with parchment paper and fill with batter. Sprinkle muffin tops with extra oats before placing in oven. Bake for 25-35 minutes or until a toothpick inserted into the center of the muffin comes out clean. If you decided to make 6 larger muffins they will need more baking time, at least 30-35 minutes.

~ Enjoy, and as always..stay warm ~

Apple Yogurt Upside-Down Cake

A Morning Worthy of Cake. Apple Cake.

apple_cake_1I am back! Shall I do a little dance? I think YES. It has been a busy busy past couple of months, the highlight being a romp through the Scottish highlands and Dublin in December. But it is a new year and I can’t wait to start putting more time in here.

This tasty treat is meant for fall, when the leaves are just starting to turn and the first cool breezes make themselves known…but when you have all the ingredients on hand and the exact number of crisp pink lady apples staring at you from the side of the counter…I say go for it. This is the coldest week I’ve experienced yet in New York (I actually NEED one of those face-sweaters..) and this cake is as delicious in the middle of Winter as it is in Fall. Full of warmth and comfort it is meant to be eaten at any time of day, while sitting on the couch, with thirty quilts, a thick pair of woolen socks and a cup of hot tea.

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Apple Yogurt Upside-Down Cake ~ adapted from Small Plates & Sweet Treats

3 pink lady apple

2 tbsp coconut oil

2 tbsp + more honey

2 tsp vanilla extract

3/4 cup brown rice flour + 1 tbsp

1/3 cup almond flour

1/4 cup millet flour + 1 tbsp

1/4 cup tapioca starch

1 tbsp baking powder

1/2 tsp baking soda

1/2 heaping tsp ground cinnamon

1/4 heaping tsp ground ginger

1/4 tsp fine sea salt

3 eggs

1/2 cup packed dark muscovado sugar

1/2 cup whole-milk plain yogurt

1/2 cup olive oil

Preheat the oven to 350 degrees F. Lightly grease a 8 by 8-inch square cake pan (or an 8 by 3-inch round cake pan) and line the bottom with a piece of parchment paper. Core the apples, quarter them, then cut each piece in half once more. Heat the coconut oil, 2 tbsp of honey and vanilla extract in a large saute pan (any soup or sauce pot will work, you may just need to cook the apples for a bit longer) over medium heat. Add the sliced apples and cook for about 10 minutes or until apples are soft but not mushy. Let cool for a few minutes before handling. Arrange the apples on the bottom of the cake pan as tightly as possible and pour any remaining liquid in the pot over the apples.

In a large bowl, whisk together all the flours, baking powder, baking soda, cinnamon, ginger, and salt. In a separate smaller bowl mix the eggs, dark muscovado sugar, honey (I did about 2 tbsp add more for a sweeter cake), olive oil, and yogurt. Pour the wet ingredients into the dry and stir until combined. Pour the batter into the cake pan making sure that it is evenly distributed over the apples. Bake for about 50min-1 hour, or until a toothpick inserted into the middle comes out clean. Let the cake cool for about 15 minutes before carefully flipping. Allow to cool before serving. Keep in the refrigerator for 3 or 4 days or freeze.

Serve warm by itself or with a speckled vanilla bean ice cream.

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~ Stay Warm! ~

Red Currant and Poppyseed Muffins

It is funny how fast the months slip by…for the first time I do not have access to the time I once did during these warm months. And time is everything. Especially when you want to make every flavor of popsicles under the sun, plan picnics, travel, and run around half-naked in a bathing suit. But trying to do said things as much as possible is all one can do.. even if not as frequently as desired. In this mindset, what better way to brighten a quick trip to the market then coming upon red currants. I have never tasted red currants before and am very excited to jump on this summer bandwagon.

Red currants are very tart. Only certain people can enjoy eating them plain (and not make crazy distorted faces…guilty) They pair beautifully with other berries such as raspberries and blackberries. Throw them in your morning cereal, oatmeal, in a jam or compote….or in MUFFINS. Or morning(cupcake)muffins. For anything containing oats is instantly thrown into the ‘meant for breakfast’ category.

Red Currant and Poppyseed Muffins
 
1 cup red currants, lightly rinsed
1/2 cup brown rice flour
1/4 cup quinoa flour
1/4 cup almond flour
1 cup milk, regular or nut milk
1 cup rolled oats
1 egg
1/4 cup coconut oil
2 tbsp honey
2 tsp baking powder
1/2 tsp salt
1 tsp pure vanilla extract
1 tbsp poppyseeds
dash of cinnamon (optional)
muscavado sugar (optional)
**You can also sub 1 cup of oat flour instead of the ones listed.
 
Preheat your oven too 400 degrees. Grease a muffin pan. In a large bowl combine flours, oats, baking powder, salt, and poppy seeds. In a smaller bowl add milk, egg, coconut oil, honey, and vanilla. Stir until combined then add the wet ingredients to the dry and mix. Stir in the red currants last. Fill your muffin cups around 3/4 of the way. You can stir a few dashes of ground cinnamon into the batter beforehand or sprinkle a bit on top of the muffins right before you put them in the oven. If you want a sweeter touch take a few pinches of muscavado sugar (or brown sugar) and sprinkle the tops of the muffins before putting them in the oven as well. Bake for around 20 minutes until the edges start to golden and a toothpick comes out clean.Cool before storing.

Enjoy ~

Carob Chip Cookies with Poppy Seeds & Pink Sea Salt

A little bite of heaven….

On a whim these cookies came into existence last week. Light and airy they were exactly what I was hoping for. Due to my lack of baking sheets these were made in a muffin tin…If you dolloped them onto cookie sheet however they would stay soft in the center ~

Carob Chip Cookies with Poppy Seeds & Pink Sea Salt

1/2 cup brown rice flour

1/4 cup millet flour

1/4 cup buckwheat flour

1/4 cup + 4 tsp almond meal

1/2 tsp + 1/8 tsp baking soda

1/2 tsp  tsp sea salt

1/4 cup coconut oil

1/4 cup olive oil

1 egg

2 tbsp dark muscavado sugar

1/4 cup honey

2 tbsp apple sauce

1 tbsp poppy seeds

3/4 cup unsweetened carob chips

Pink sea salt for topping

Preheat your oven to 350 degrees. Combine the wet and dry separately, then stir both together. Once you have a smooth batter fold in the poppy seeds and carob chips. Bake for about 10-12 minutes, or until the edges are golden brown, top with a sprinkle of pink sea salt after removing from the oven to cool. Cooking times will vary.

Blood Orange Upside-down Cakes with Sage

It is the end of April. And with that comes.. May, a month full of excitement and anticipation of a good summer season. The weather here in NY has warmed up and though it is predicted to drop again on Monday with May around the corner my spirits remain high.

To me blood oranges scream summer. They come out and shout it with their tart, juicy, deep red goodness. Paired with a moist almond cake with just the right crumb and fragrant sage we have a treat fit for any pre-summer celebration. I ate these for breakfast with a large cup of mint tea. They would go great accompanying a picnic or eaten after dinner…preferably on a porch, in a rocking chair and listening to crickets.

Blood Orange Upside-down Cakes with Sage

1 orange

3 tiny blood oranges or 1 large blood orange

1/4 cup plain greek yogurt

1 tbsp dark muscavado sugar (this requires a bit of work to keep from clumping together, I love the stronger molasses taste but light or brown sugar would also work)

1 tbsp honey + more for drizzle

2 tbsp + 2 tsp olive oil

1 tsp vanilla extract

1 tsp fresh orange zest

1 egg

1 tbsp ground flax

1/4 cup millet flour

1/4 cup brown rice flour

2 tbsp + 2 tsp almond meal

1 tsp baking powder

1/4 tsp baking soda

1 tsp of juice (I used the juice made from segmenting the oranges)

pinch of sea salt

fresh sage leaves

1/2 tbsp ground cinnamon

Preheat your oven to 350 degrees. Segment the oranges and set aside. In a large bowl mix the flours, almond meal, baking soda, baking powder, salt, and cinnamon – set aside. In a separate bowl combine the flax, honey, olive oil, vanilla extract, sugar, zest, and juice. Then stir in the egg and yogurt. Add the wet to the dry and stir to combine. In a muffin pan (grease if necessary) criss-cross leaves of sage in the bottom of nine compartments. Spoon a little of the orange segments on top, then a drizzle honey. Add a spoonful of batter next, I had just enough batter for this so start with a small spoonful in each until it is all used up. Bake for around 30 minutes or until cooked though and golden brown on the edges. Remove from oven and carefully use a dull knife to flip them out of the pan. Cool and enjoy. Keep leftovers in the fridge.