Makeover Gooey Chocolate PB Cake

I wasn’t planning on posting this recipe as it certainly isn’t the best for you. However, after sharing the cake with others I received several requests for the recipe.  So with a few modifications this recipes has a least been a little “healthified.”  Otherwise, it’s just plain good and deserves to be enjoyed in moderation. 

Makeover Gooey Chocolate Peanut Butter Cake
from healthy cooking and www.tasteofhome.com
Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • TOPPING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup creamy peanut butter
  • 1/2 cup reduced-fat butter, melted
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar

Directions

  • In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
  • In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners’ sugar; mix well. Pour over crust.
  • Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers. Yield: 24 servings.

Nutritional Facts 1 piece equals 228 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 255 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Until next time…
Look good, feel good, do good
Sara B.

Mugged by a Cake

That’s right…a cake made in a mug.  Crazy right?!  That’s what I thought when I saw my pal Abby post the recipe on her blog: La Vida de Frida.  I knew I had to try. 
This is a PERFECT way to portion out a treat and not have the temptation to go back for seconds .

Chocolate Cake in a Mug, recipe slightly adapted from AJ’s Cooking Secrets (post from La Vida de Frida)

I was drawn to this recipe for chocolate cake in a mug because it had a fraction of the sugar (some recipes used as much as 1/4 cup for one serving!) and fat compared to other recipes. It also contains no eggs, so no worries about eating undercooked eggs! I have made a few changes to the original recipe to make it a bit more wholesome. Like any dessert, I want it to be as wholesome as I can make it, without sacrificing flavor.

  • 2 Tablespoons whole wheat pastry flour ….I used white whole wheat flour as that is what I had on hand
  • 1 Tablespoon cocoa powder
  • 1/4 teaspoon baking powder
  • Pinch salt
  • 1 Tablespoon + 1 teaspoon sugar
  • 1 teaspoon dark chocolate chips (about 15)
  • 3 Tablespoons milk
  • 1/2 teaspoon canola or other light oil
  • Very small splash of vanilla extract
  1. In a microwave-safe coffee mug, thoroughly mix together flour, cocoa powder, baking powder, salt, sugar, and chocolate chips
  2. Stir in milk, oil, and vanilla extract until combined with the dry ingredients (make sure to scrape the bottom, as the dry ingredients like to “hang out” there).
  3. Microwave batter for 40-60 seconds, depending on microwave power and desired cake texture. (I microwave my cake for 40 seconds, and the result is similar to a molten chocolate lava cake.)
  4. Enjoy plain, or with a dusting of powdered sugar, a scoop of vanilla ice cream, a dollop of whipped cream, or a cold glass of milk!

 


Here’s a close up of the ooey-gooey goodness.

In this convenience world we live in…anyone else have healhty-convenient recipes to share?

Until next time…
look good, feel good, do good
Sara B.

Beans and Brownies….oh my!

No…this isn’t breakfast….believe it or not it’s a chocolate cake!

Another one of Mom’s birthday cake creations.
Since we were having a breakfast brunch for the Jan/Feb birthdays (Bryan, Jeremy, Mike, Marie, and Dorcha)…she made a breakfast themed cake. LOVE IT!

You can’t have cake without coffee… coffee cake that is.
She may need her own Cake Boss show on Food Network.

Peyton was so mad when the candle went outSince we’re already talking sweets….here are two ways to make delicious black bean brownies. One is the quick and convenient way and the other is the clean eating way.

Black Bean Brownies (quick and easy)

Rinse and drain one can of black beans, puree beans in food processor or blender.

Mix bean into dry brownie mix, add the instructed amount of water on the back on the box. Omit eggs and oil. Spread onto greased baking pan. Bake as directed on box. huh…. YUM about sums it up. J and I topped our with a scoop of DQ soft served ice cream.

what a great way to get some beans in your life or your child’s! never will I make packaged brownies without beans again!

Black Bean Fudge Cakes (clean)

from Clean Eating Magazine
Ingredients:

1 oz dark chocolate (705 cocoa or greater)
1 1/2 c soft-cooked blacked beans (or canned, drained and rinsed)
2 eggs
1 egg white
1 T olive oil
1/4 heaped cup unsweetened cocoa powder
1 tsp baking powder
1 tsp Watkins vanilla
1/4 c unsweetened applesauce
1/2 c honey
1/4 to 1/2 c walnuts (optional)
Instructions:
preheat oven to 350F. Mist baking pan with cooking spray. Melt dark chocolate in a small saucepan over low heat with 1 t water mixed in. Combine chocolate, cooked beans, eggs, oil, cocoa, baking powder, vanilla, applesauce, honey in food processor. process till smooth. Stir in nuts. Pour into baking dish. Bake about 20-30 minutes. Serve with a dollop of vanilla or Greek yogurt on top.
Nutrients: about 230 calories, fat 12g carbs 28g, fiber 4 g, sugar 19g, protein 5gUntil next time…
look good, feel good, do good
http://www.davissportsnutrition.com/