Quick Nutella Brownie In A Mug
1/4 cup all-purpose (plain) flour
1/8 cup granulated (white) sugar
1/8 cup unsweetened cocoa powder
1/8 cup oil
pinch salt
splash vanilla extract
1 large scoop nutella (definition of 'large' is at your discretion)
Mix all ingredients together well, spoon into a greased microwave-safe mug, and microwave on HIGH (100% power) for 90 seconds or until cake if firm.Top with another large scoop of nutella.
VERY IMPORTANT: Try to let it cool before serving!!! It will be hard to resist but it will also be extremely hot.
Individual Raisin Bran Cookie
5 Tablespoons natural wheat bran
1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda
pinch salt
1 Tablespoon blackstrap molasses
2 teaspoons oil
1/4 teaspoon vanilla extract
milk, as needed
2 Tablespoons raisins (soaked and plumped, if desired)
Mix all ingredients together in a bowl until well combined, adding just enough milk to form a dough that sticks together. Form into one large cookie and place on a microwave-safe plate. Microwave on HIGH (100% power) for 1-2 minutes until just firm. Let stand for a minute or two before devouring.
Vegan Opera Cake
'SPONGE' CAKE BASE
1/2 cup all-purpose (plain) flour
2 Tablespoons granulated (white) sugar
1/2 teaspoon baking powder
pinch salt
water, as needed
MOCHA FILLING
10 Medjool dates, pitted
3 Tablespoons mocha flavoring
1/2 cup icing sugar
CHOCOLATE GANACHE
2 Tablespoons unsweetened cocoa powder
1-2 Tablespoons maple syrup
GLAZE
icing sugar
water
SPONGE CAKE BASE: Mix together the dry ingredients, then add enough water to form a batter slightly thicker than pancake batter. Spread into an even rectangle on a parchment-lined baking sheet. Bake at 350◦F for 10-15 minutes until firm and just golden. Cool.
MOCHA FILLING: Soak the dates in hot water until softened (or very briefly boil them). Drain well, then purée all ingredients together in a food processor until smooth.
CHOCOLATE GANACHE: Whisk cocoa and syrup together until smooth.
GLAZE: Mix together just enough to make a thick, but pourable glaze.
To assemble: Cut the cake into rectangles, you should get 6-8 equal pieces with some scraps. Spread 4 of the pieces with mocha filling. Stack together (fillings not facing each other). Then put a plain cake rectangle on top and top with chocolate ganache. Drizzle with glaze.
The other day at a function, we needed a vegan dessert in a pinch. Chef suggested fruit - but I think vegans deserve something just as good, and similar, to what everyone else is having. So I checked out the desserts, concluded it was something like Opera Cake, then whipped up a similar version in about 30 minutes with no recipe. Its just enough for two servings, and looks and tastes quite similar to the real thing. Just some guidelines: the cake should be spongy and a bit tricky to cut, the filling very thick, the ganache shiny and smooth. Of course, you can certainly serve it with fruit (and sans the whipped cream).
Wednesdays have been throwing me off lately. I try to stay at least one day ahead on blog posts, so a post is ready to go if I am busy one day and I can just hit 'publish'. But for some reason I never have them ready for Wednesdays. I prepr on the weekend, and on Thursday, but Wednesdays? I know I am busy on Wednesdays and get home very late. But here it is now, just before tomorrow and I haven't put a post up yet.
Here's something quick; simple but delicious. A good choice for those humpday Wednesdays when you just need a chocolate fix to get you through the rest of the week, but don't have time for effort. In less than five minutes you can make, cook, and eat this delicious, and healthy brownie option.
Individual Vegan Microwave Chocolate Brownie
1/4 cup whole wheat flour (can use plain or probably a gluten-free option)
2 Tablespoons unsweetened cocoa powder
1 Tablespoon nut butter
1 Tablespoon blackstrap molasses (or sub maple syrup for a sweeter taste)
2 Tablespoons non-dairy milk
optional: splash vanilla or preferred extract, sprinkle of cinnamon, dash of chocolate chips or chopped nuts
Mix all ingredients together well. I find this works better if you do this in a small bowl, then transfer the mixture to a small, microwave-safe mug, but if you only want to dirty one dish, you can mix it right in the mug. Microwave on HIGH (100% power). I LOVE my brownies ooey and gooey, so I only microwaved for 30 seconds. If you prefer a more cake-like brownie, microwave for up to two minutes. I recommend cooking it in thirty second intervals and checking to see how set it is.
I topped my brownie with quick chocolate sauce (cocoa powder and molasses heated until smooth) and cashew coconut butter. A yummy afternoon snack!
Individual Oatmeal Applesauce Cake
1/2 cup rolled oats
1/4 cup whole wheat flour
1/2 cup unsweetened applesauce
1/4 cup nondairy milk
1/4 cup raisins
1 teaspoon unsweetened cocoa powder
1 Tablespoon blackstrap molasses
1 Tablespoon nut butter
1/2 teaspoon ground cinnamon
pinch ground ginger
pinch ground cloves
Mix all ingredients together well, transfer to a large mug or small microwaveable bowl (grease if desired) and microwave on HIGH (100%) power for 2 minutes until just set. This is meant to be soft. Like oatmeal more than cake. Just not liquidy. Feel free to add flavored extracts, nuts, other spices, maple syrup, etc. Or swap applesauce for mashed banana and chocolate chips for raisins.
For the frosting, I simply microwaved a little maple syrup to make it thick and caramel-like, then added some almond milk to thin it out, and sprinkled with ground cinnamon.
Today was the first snow day and I am really beginning to get into the festive spirit. I even received a Christmas card in the mail today. As I usually do when I have some free time, I headed to the kitchen to experiment and create a yummy snack for myself. This winning, Christmas dessert recipe is vegan, 100% whole grain, and contains no refined sugars!
Single Serving Sticky Toffee Pudding
STICKY TOFFEE SAUCE
1 Tablespoon smooth nut butter (I highly recommend a really smooth one for this so the sauce doesn't end up gritty - peanut and cashew are good choices. Even smooth almond butter is a bit grainy)
2 Tablespoons blackstrap molasses (can substitute 1 Tablespoon maple syrup and 1 Tablespoon molasses for a slight mapley and sweeter taste. Molasses is essential to gingerbread recipes but can leave a very robust taste)
1 Tablespoon coconut oil
1 teaspoon vanilla extract
PUDDING
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch salt
1 flax egg (1 Tablespoon ground flaxseed stirred into 3 Tablespoons water. Let stand in refrigerator for at least 15 minutes)
2 Tablespoons raisins
2/3 of sticky toffee sauce from above
SAUCE: In a small bowl or mug, place the nut butter, molasses, oil, and vanilla. Microwave in HIGH (100% power) for 30 seconds until bubbling and melted together stir. Set aside.
PUDDING: In a small bowl, stir together the flour, baking powder, cocoa, ginger, cinnamon, and salt. Stir in the egg, raisins, and approximately 2/3 of the sauce from above.
Place the remaining sauce in a large, wide microwave-safe mug (you can make the sauce right in the mug initially to save on cleanup and ensure you get every drop of the sauce). Spoon the pudding batter over top. Microwave in HIGH (100% power) for one minute until risen and firm. Allow to cool a minute, run a knife around the sides of the pudding, invert onto a plate, ensuring all the sauce is drizzled on top, and dig in!
I live alone, so I am used to making individual servings on things. I am sure the recipe could be scaled up, and baked in a pan in the oven successfully as well. I like the robust molasses taste (not to mention blackstrap molasses is quite nutritious), but feel free to add in other sweeteners if you wish. You may also alter the spice amount and type (cloves and nutmeg would be nice too). You won't taste the nut butter in it, nor notice it is whole wheat.
Here is the most chocolaty and decadent of my nutella breakfasts, and perhaps the most filling and satisfying as well.
Easiest Nutella Cupcakes
1/2 cup Nutella
1 large egg
5 Tablespoons whole wheat flour
Nutella for filling
In a small bowl, mix together the nutella, egg, and flour until well combined. Spread half of the batter into a large mug or ramekin, greasing it makes it slightly easier to remove the cupcake, but it may also be eaten directly from the dish. Place a dollop of nutella in the center of the batter. Spread remaining batter over top. At this point you can cook it immediately or place it in the fridge overnight if you want to do advance preparation. Microwave on HIGH (100% power) for 1 1/2 - 2 minutes until firm. Top with more nutella. Best when served warm, but can be cooled and removed from the mug for later.
Overnight Nutella Oatmeal
1/2 cup old-fashioned oats
1 Tablespoon unsweetened cocoa powder
1 Tablespoon hazelnuts
1 Tablespoon chocolate chips
1 Tablespoon nutella
3/4 cup milk
additional nutella, hazelnuts, and chocolate chips
In a small bowl or mug, stir together the oats, cocoa, nuts, and chips. Stir in the nutella and milk. Cover and refrigerate overnight. In the morning, enjoy cold or heat in the microwave. Garnish as desired.
The fourth nutella breakfast. This one ended up making a smaller batch than I had thought, so I would suggest using more oats, using more milk for a thinner, but more filling bowl of oatmeal, or bulking up and enriching the oatmeal with a little ground flax seed or wheat germ. This breakfast can also be prepared the night before, and enjoyed warm or cold.
Nutella French Toast Towers
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
4 slices baguette (preferably not fresh)
Nutella
fruit and hazelnuts, to garnish
In a small, shallow dish, beat the eggs with the milk and vanilla. Place the bread slices in, let sit for 30 seconds, then flip. Ensure bread is well-soaked, then cover and refrigerate overnight. The bread will absorb nearly all the liquid overnight.
In the morning, heat a little oil in a small frying pan. Fry the baguette slices a few minutes per side until crisp and golden. Sandwich two pieces together with nutella, and garnish with fruit and hazelnuts.
The third nutella, individual-serving warm breakfast idea!
Chocolate Nutella Pancake Stacks
1/4 cup whole wheat flour
1 Tablespoon unsweetened cocoa powder
1 Tablespoon granulated (white) sugar
1/4 teaspoon baking powder
pinch salt
1/3 cup milk
2 Tablespoons oil
1 teaspoon vanilla extract
Nutella
fruit
hazelnuts
Heat a little oil in a small frying pan over medium heat.
In a small bowl, mix together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center.
Add the milk, oil, and vanilla to the well and mix until smooth. Drop small spoonfuls of batter into the frying pan (in batches if needed) and cook for a minute or two per side until firm.
Assemble the stacks by sandwiching four pancakes together with plenty of nutella between the layers. Garnish with fresh fruit and hazelnuts. Makes two stacks or eight miniature pancakes. Alternately you could make one large pancake and spread it with nutella, fruit, and hazelnuts.
Here is the second nutella breakfast addition. This makes one serving of pancakes - so you can make a hot breakfast just for yourself or for a loved one. You can make either the batter or the pancakes in advance and cook or reheat them in the morning.
Here is the first addition to the week's worth of Nutella breakfasts. This is a warm and decadent breakfast bread pudding. Throw it together the night before, then just pop it in the microwave in the morning and enjoy a warm breakfast in just a couple of minutes. You can make this as chocolaty as you wish, using as much Nutella as you would like. I don't really measure the ingredients, just eyeball them. If you make a really chocolaty version, feel free to enjoy it for dessert instead!
Individual Nutella Bread Pudding
4-6 slices white baguette (preferably not fresh), depending on size
hazelnuts
dark chocolate chips
1 large egg
1/2 cup milk
1 Tablespoon unsweetened cocoa powder
pinch ground cinnamon
1/4 cup Nutella
Tear the baguette into bite-sized pieces. Place in a mug and mix in as many hazelnuts and chocolate chips as you would like.
In a small bowl, beat the egg, milk, cocoa, cinnamon, and half of the Nutella. Pour over bread. Refrigerate overnight.
To serve: top with remaining Nutella, then heat in the microwave on high (100% power) for about two minutes until firm and warm.
As I have said so many times before, breakfast is my
favorite meal of the day. It is also the meal I often take the most time to
make and like to experiment with the most. Many people will say they don’t have
enough time in the morning to do this, but I feel most refreshed in the morning
and like to start my day with a healthy and energizing breakfast. This is a variation on the Muffin In A Cup recipe (found here {Muffin In A Cup}). I have featured before. I often change up the mix of grains I use in the
muffin, but this time I changed a few more things.
- Use apple pie spice in place of cinnamon in the
muffin.
- Use 2 Tablespoons of applesauce in place of the
coconut oil.
- Slice the warm muffin in half and spread with
your favorite nut butter.
- Place sliced apple on top.
- Sprinkle
with a little more cinnamon.
- Enjoy sitting down or on the run, hot or cold.
Pumpkin Pancake
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger, nutmeg, cloves, or pumpkin pie spice
1/2 cup milk
1/4 cup pure pumpkin purée
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1-2 Tablespoons sweetener of choice
Preheat a little oil in a small frying pan over medium heat.
In a small bowl, stir together all the dry ingredients. Stir in the wet ingredients to make a smooth batter. Pour batter evenly into prepared pan. Cook for a few minutes per side until pancake is golden. Serve with desired toppings - fruit, nuts, yogurt, nut butter, pumpkin seeds, syrup, etc. Pictured here is some almond hazelnut butter and pumpkin seeds.
It is pumpkin season - Halloween and Thanksgiving are approaching! This, like a few other individual pancakes I have posted on here (blueberry, banana, paleo) makes one large, fluffy, filling pancake - a complete breakfast in one! You can, of course, choose rather to make many mini, thinner pancakes if preferred.
Banana Split Pancake
1 large banana
1/4 cup milk of choice
1-2 Tablespoons honey or syrup
1 peach, diced
1/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
yogurt of choice
nut butter or syrup of choice
Heat a small greased frying pan over medium heat.
Mash half of the banana. In a small bowl, mix together the mashed banana, milk, honey, and half of the peach. Stir in the dry ingredients. Spread batter evenly in prepared pan. Cook for a few minutes per side until golden.
Cut the pancake in half. Place the halves in a shallow bowl and place the remaining banana half in the middle. Place a scoop of yogurt (I used plain Greek) on either side of the banana. Scatter the remaining peach over top, and drizzle with a nut butter, honey, jam, syrup, or chocolate syrup.
This is a breakfast pancake recipe I came up with, that is slightly reminiscent of a banana split. Tailor the flavors to what you like.
This is a breakfast parfait I made for myself the other day. Although these types of parfaits are popular as breakfasts and snacks, I don't tend to make them very often. They can be quite nutritious when made with wholesome ingredients, and are a good way to layer all four food groups into one convenient cup for something quick or something to eat on the go. They are also incredibly versatile and can be tailored to any tastes. The main components are: a grain (cereal, granola, flaxseed), fresh fruit, yogurt, and sometimes nuts or seeds for some crunch. All of this is layered in a dish as desired, and it is ready to eat!
I call this version a double blueberry parfait. It used oatmeal as the base instead of granola, so I cooked some up for a smoother parfait with less crunch. It also makes the parfait a little warm, and a delicious pairing with cool and creamy yogurt, but a cold cereal may be substituted to avoid clashing with temperatures. I also chose to cook the blueberries with my oatmeal since they were frozen, but you can layer in fresh fruit if you prefer.
In a microwaveable bowl, mix together: 1/3 cup old-fashioned oats, 1/3 cup frozen blueberries, 1 teaspoon ground cinnamon, and 2/3 cup water. Cook on medium (50%) power for 4 minutes, stirring halfway through. Let stand for one minute.
In a tall glass or parfait dish layer as follows:
one spoonful blueberry yogurt
1/3 of the oatmeal
1 teaspoon almond butter
and repeat layers twice more
Enjoy!
Peanut Butter Banana Porridge
1/2 cup old-fashioned rolled oats
2/3 - 3/4 cup milk or water
1/2 large ripe banana, mashed
2 Tablespoons peanut butter
1 Tablespoon ground flaxseed
cinnamon, vanilla extract, honey, if desired
Cook the oats in the liquid in the microwave or on the stove as directed. Meanwhile, mash together the banana, peanut butter, and flax. Swirl this mixture into the cooked oatmeal, and add a flavoring or other garnish is desired. Serve immediately.
Peanut butter, banana, and oatmeal are three of my favorite foods - put them together and you've got a warm, hearty, and delicious breakfast.
This is an individual-sized microwave-baked whole wheat muffin recipe I created from inspiration of similar recipes. It is quick to through together for breakfast, and can be combined with many different flavors.
Single Nutty Bran Muffin
1 Tablespoon ground flaxseed
1/2 Tablespoon water
1 Tablespoon whole wheat flour
1 Tablespoon natural wheat bran
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 Tablespoon chopped nuts
2 Tablespoons milk, or as needed
In a microwave-safe mug, mix together the flax and water. Stir in remaining ingredients. Microwave on HIGH (100%) power for about one minute, until risen and firm. Serve as part of a delicious breakfast - spread with nut butter, serve with fresh fruit, and perhaps a bowl of cereal.
This is another individual breakfast I came up with. It makes one large, moist pancake with plenty of apple flavor and the goodness of many grains. In addition, it is quite quick to whip up so you have a hot breakfast in minutes!
Apple Whole Grain Pancake
1/4 cup whole grain flour or cereal mix (or dry multigrain oatmeal mix - I use this: Hot Cereal Mix)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup applesauce
1-2 Tablespoons milk of choice
1/2 teaspoon vanilla extract
Heat a little oil in a small frying pan over medium heat. Mix all batter ingredients together and pour into pan to form one large pancake. Cook for a few minutes per side until golden.
Serving Suggestions: all-natural peanut butter, caramel sauce and chopped apple, apple slices and maple syrup, yogurt and berries, honey and cinnamon.
Well, the Christmas season may have come and gone, but winter, and unfortunately the snow, is still sticking around. So I still love having a warm hearty bowl of oatmeal for breakfast. I also love gingerbread, and recreated the flavors in this bowl of oatmeal. It really does remind me of gingerbread - whether it is a loaf or a cookie, the unmistakable flavors of ginger, molasses, raisins, and spice bring me back to memories of the Christmas season.
Gingerbread Overnight Oatmeal
1/2 cup old-fashioned oats
1 Tablespoon ground flaxseed
1/4 teaspoon each ground cinnamon, ginger, nutmeg, and cloves
1 Tablespoon molasses
2 Tablespoons raisins
1/2 cup milk
Place all ingredients in a bowl or jar, mix well, cover and refrigerate overnight. In the morning, eat as is or heat it up. Makes one simple pre-prepared breakfast with lots of coconut flavor! For similar ideas, type "overnight oatmeal" in my blog's searchbar at the top.
This recipe idea is basically an individual serving of fruit crisp made quickly in the microwave with prepared granola. I use my homemade granola, but use any type you like and any fruit you would like. This makes a different and welcome well-rounded breakfast choice, or a warm snack or healthier dessert option.
Breakfast Fruit Crisp
1/2 cup mixed fruit of choice (fresh, frozen, canned or dried)
- I used orange, kiwi, and blueberries.
1/2 - 1 Tablespoon cornstarch (use more for frozen or juicier fruits)
1 teaspoon ground cinnamon
1/4 cup granola
In a large microwaveable mug, mix together the fruit, cornstarch, and cinnamon. Sprinkle the granola over top. Microwave on HIGH (100%) power for about three minutes until fruit is hot and bubbly. I wouldn't recommend serving this with ice cream for breakfast, but maybe some vanilla yogurt would do the trick.
