Let’s just cut to the chase here. If you’ve ever tried to blindly create anything with coconut flour, it’s highly likely you ended up angry, frustrated, confused, and most definitely hungry. Continue reading “Coconut Flour Pancakes”
Tag: Almond Milk
Lemme ‘Splain
So, this is awkward.
Okay, I know! It’s been forever! And, I won’t make any excuses because I cooked plenty of times; I ate plenty of times, took plenty of pics, and I neglected to tell you any of it since September 2015. So, here’s a quick catch up… since last we spoke:
So, this is awkward.
Okay, I know! It’s been forever! And, I won’t make any excuses because I cooked plenty of times; I ate plenty of times, took plenty of pics, and I neglected to tell you any of it since September 2015. So, here’s a quick catch up… since last we spoke:
I made a killer Pesto Chicken Bake in my handy-dandy toaster oven, using the last four sticks of mozzarella left in the fridge, a few remaining Roma Tomatoes, three skinless chicken breasts I reluctantly purchased in an effort to “be better,” and tons of garlic and basil that were in their last days of glory. I felt like I was on “Chopped” but instead of a basket, it was a molcajete full of garlic cloves next to items on my counter.
I discovered Emporium Pies in McKinney, TX, and if I remember correctly, this one was a banana cream/caramel concoction – I really can’t remember for sure. It’s all a blur. I just remember taking this picture and waking from a sugar/happiness pie-eating induced coma on the couch – smiling and with a little bit of pie crust stuck to some whipped cream on my cheek.
I hung out with my Grandma Ollie and made her some rustic braised chicken thighs with pan-roasted herbed potatoes. Easiest, no-frills deliciousness ever! She loved it. Basic but bomb-tastic and totally what I would also serve to Jon Snow if he ever came over to visit – and if wanted to bring over Melisandre as a thank you for the whole “bring me back from the dead” thing, that would be cool, too. Bear would love to chat her up, and maybe she could even whip up some magical dessert???
At some point I went on a rustic/fire-roasted kick. We went camping in the mountains, and I pulled a Chef Mallmann move. I threw
potatoes into the burning embers of our campfire, and it was amazing. We ate “fire food” for days in the woods… right outside of our air-conditioned cabin that included cable TV. It was awesome.
Upon returning from the wilderness, I needed a taste of home, and so I indulged (using the term loosely here – I eat it all the time) in one of my favorite weekend comfort foods, menudo. Tipico’s in Dallas or off Beltline in Carrollton, TX has the BEST! And, what makes menudo taste even better??? Horchataaaaaaa! Just say it with me… “Horchataaaaaa!” Doesn’t it make you happy just saying it??? Horchataaaaaaa!
I pretended I was mining for rubies and that I hit the motherload. So, I took a picture and then decided to eat the pomegranate because who was I kidding? I was hungry. There were no rubies. This pomegranate was the object of my desire, and I delighted it in, okay??? It was delicious.
I decided I should really start paying attention to my food allergies and that I should try not to drink milk straight-up anymore. So, I began a love/hate relationship with almond milk. I searched for “how not to hate using almond milk for pancakes,” and this recipe popped up. It was UH-mazing! I love these pancakes and have added all sorts of twists and turns to these bad boys. I make banana nut, blueberry, lemony, and bacon-filled pancakes using that recipe as a base, and it’s fantastic! Go almond milk! And, yes, I use Silk, but they didn’t pay me for that. Silk! Are you listening??!!!??
I made all sorts of stuff and played various versions of refrigerator “Chopped” like “I’m hangry and want something sweet – what goes with frozen almond slivers and a slightly browning apple?” I have to say, I’m pretty good at this game.
I had some huge wins in the kitchen, and I had some serious failures, like when I decided to try almond milk when making Brazilian Pan de Queijo instead of real milk – yeah, no bueno. Or, “no boa” as it were.
I got in touch with my inner cat-lady.
I made new friends with random animals waiting for their people on cool evenings, a.k.a. prepared to dial the cops if the dude with the dog in the car didn’t return very quickly, even though it was 60 degrees outside. He did, and the dog was definitely very happy and healthy.
I wondered about the various types of fabrics that could have possibly been used to hold this mariachi in place while he beautifully belted out such high notes.
And, I visited several new spots in DFW, as well as Phoenix, Chicago, Kansas, Atlanta, Oklahoma, and a few other places during my business travels. And, many of those visits will find their way here!
So, there you have it! We’re all caught up!
Thanks for being patient – thanks for following my adventures via Twitter, Facebook, and Instagram , and thanks for checking in.
Consider this my official re-entry into the stratosphere. We’ll chat soon… I promise! Horchataaaaaa!!!!
Boredom = Gooey Chocolate Cherry Cake in a Mug
I’ve been a little bored lately, as seen by the blatant, “Hi – she’s lost it – someone please take her,” expression on Cat’s face in this photo.
Bear’s out of town. (clearly) I had just wrapped up an assignment, missed a family hang by minutes and had already cashed in all my “fine, I’ll humor you” cards with Cat.
As you can imagine, the stale late afternoon only poked at my boredom, teasing it into a whirlwind of creative energy demanding to be utilized. After writing a song, cleaning our place, finishing a painting and walking with a friend, there was only one other thing to do – make chocolate cake.
But, the only problem was I had just cleaned the kitchen. (see earlier energy outlet activities) So, I needed an easy, no frills cake that would not ruin my freshly sanitized Fortress of Solitude. I needed a cake in a mug recipe.
So, I found this quick and easy recipe on the Food Network and molded it into what I needed. Recently, I’ve been trying to eat better so I don’t feel like I’m dying when I’m tying my shoes. So, I had to figure out how to tweak this bad boy without removing any of its decadence and delight, two things absolutely necessary for an enjoyable chocolate cake experience.
Here’s the original as I wrote down from their site – the parenthesis was my scribble-scrabble for myself. I’ll explain in the revised version.
Side note: the day before I’d made an easy cherry almond crumble – seen here:
And, I had some leftover cherry filling I’d made.
Super Easy “Sugar-Free” Cherry Filling
1 Cup – Fresh Pitted Black Cherries
2 tsp – Unsalted Butter
2 tsp – Stevia powder
1 tsp – Cornstarch
Dash of Nutmeg
Dash of Salt
Good Splash of water
Combine all ingredients in a sauce pan and heat on medium until thickened.
So, I had about 1/2 cup of refrigerated cherry filling left since my crumble was an individual portion. I knew I could make a killer Gooey Chocolate Cherry Cake in a Mug with what I had left.
Here’s my healthier, cherried-up version of the cake:
Gooey Chocolate Cherry Cake in a Mug
¼ Cup Flour
3 tsp Stevia Powder
2 TBS Cocoa Powder
1 Egg
3 TBS Almond Milk
3 TBS Melted Coconut Oil
1 tsp Mexican Vanilla Extract
Dash of Salt
Dash of Chipotle Chile Powder (substitute or add a dash of cinnamon for more depth)
Super Easy “Sugar-Free” Cherry Filling
Whisk all but the cherry filling together in a medium sized bowl until well combined. Add cherry filling into the bottom of a large mug. Pour combined cake batter over cherries. Microwave on high for 2 minutes. I like mine gooey, but you can microwave for another minute if you want yours without the muddy goodness.
My substitutions are the healthier alternatives and don’t take away any of the decadence or flavor. The addition of the chipotle chile powder is also just another layer of depth that adds to the cake. It’s that extra “something” that tickles the throat without creating a burn. Since the cherries already had nutmeg in them, I didn’t add more cinnamon. If you wanted to remove the cherry filling altogether and just add cinnamon, you’d have a wicked Mexican Chocolate Cake in a Mug! Plus, you probably won’t need that additional minute in the micro to avoid the gooey. And, you could add some sweetened condensed milk or cajeta (caramelized condensed milk) over it to really take it to another level!
Enjoy whatever version you decide to make!
I know I enjoyed mine, especially with my cafecito!