Four-Ingredient Nutella Brownie Cakes

This post is way overdue, and I am so sorry for that, but I did promise a successful recipe last time, and this is definitely it! 

As it was my boyfriend’s birthday a while ago and he goes a liiittle crazy over Nutella, I wanted it to be the main ingredient in the cupcakes I wanted to make for one of his gifts. However, they turned out to have so much Nutella in them that the texture is more brownie-like, so I fittingly named them Brownie Cakes. As you can see from the title, they also only require four ingredients! And that’s including the frosting. How great is that? Seeing as I used an entire big jar of Nutella though, I would definitely not call these healthy. But let’s be real… guys don’t care about that. Am I right? (Yeah, I’m right.)

This recipe was originally found here. It says it yields about 28 mini cupcakes, but I got 35.

browniecakes1I also finally bought new measuring cups and spoons, and I was so excited about them that I had to include them in this picture. (yes, I get excited about new kitchenware.)

Ingredients:

  • 2 1/2 cups Nutella
  • 3 eggs
  • 1 cup all-purpose flour
  • 8 oz cream cheese

browniecakes2Directions:

  1. Preheat oven to 350 F and place cupcake liners in mini cupcake pan.
  2. In a large bowl, whisk the eggs.
  3. Add 1 1/2 cups of Nutella to bowl, and mix until smooth and creamy.
  4. Add the flour and stir mixture well.
  5. Pour batter into cupcake liners.
  6. Bake for 13-15 minutes.

browniecakes3For the frosting, combine remaining 1 cup of Nutella and cream cheese in a bowl and mix well. Make sure the Brownie Cakes are cooled well before piping the frosting on top!browniecakes4 browniecakes5I added chocolate sprinkles because if you’re gonna bake yummy Nutella cupcakes and have Nutella frosting, why not top it off with more chocolatey goodness?!browniecakes6Tip: Make your own cute flags! I cut up Post-it notes, glued them on toothpicks and wrote the letters on them.browniecakes7And lastly, some extra hearts for cuteness. ;)

I have so many ideas and good recipes planned and will start posting more regularly now, so get ready!

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valentine’s day cupcakes. (GF)

In honor of Valentine’s Day (and the fact that I got almond flour a long time ago and never used it), I thought why not make some cute cupcakes!  Since we all know that strawberries and chocolate are the ultimate combination, and will win over any sweet tooth (hint hint, last minute Valentine’s Day gift, anyone?), I present to you: chocolate almond flour cupcakes with strawberry chia seed jam!

The strawberry jam takes a while to make, so I prepared this first by putting 1 cup of frozen strawberries in a bowl to thaw for about one hour. You could also make this with fresh strawberries!

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ingredients for strawberry chia seed jam:

  • 1 cup strawberries (fresh or frozen)
  • 1 tbsp chia seeds
  • 1 tbsp water
  • *I didn’t use a sweetener, but add it if you like

directions:

  1. Let frozen strawberries thaw for about one hour
  2. Mash strawberries with a fork (you could also blend them)
  3. Add chia seeds, water, and optional sweetener. Mix well!
  4. Place mixture in the fridge for at least 30 minutes so the chia seeds can expand into a gel-like form.

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This is how my jam looked. Not the prettiest picture, but it tasted good and that’s really all that matters, right? Chia seeds are also an amazing source of omega 3 fats, fiber and protein! So, if you like jam or want something sweet on your toast, make this healthier alternative and feel good about indulging in it. (:

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ingredients for chocolate almond flour cupcakes: (makes about 7-8 cupcakes)

  • 2 cups blanched almond flour
  • 1/2 cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup coconut oil, melted
  • ½ cup honey
  • 2 large eggs
  • 1 tablespoon vanilla

directions:

  1. Preheat oven to 350 degrees Fahrenheit and place liners in cupcake pan.
  2. Combine dry ingredients in one bowl, and wet ingredients in the other.
  3. Mix wet ingredients well, then stir into the dry ingredients.
  4. Pour batter into cupcake liners.
  5. Bake for 20-25 minutes.

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For the hearts, I just used a sharp knife to cut out the heart shape, and placed the strawberry chia seed jam inside. It was a little difficult to make the hearts look decent, but I think they look cute. I was also pleasantly surprised with how these taste! First time I’ve used almond flour, and although a little more crumbly than other flours, they still tasted rich and chocolatey. There’s also a slight hint of coconut from the coconut oil. Simple and delicious!

Have a great Valentine’s Day!

pumpkin chocolate chip muffins. (V)

Last semester, I was in a small class where one student brought in a snack each week to share with everyone. When it was my turn, I had no idea what to bring! I like experimenting with vegan cooking and baking, and since one girl in the class is vegan, I wanted to make sure she could eat too. After a long time searching, I found a great recipe for vegan pumpkin muffins from The Post Punk Kitchen, but of course I wanted to adapt the recipe to make it a liiitle healthier.. and add a bit of chocolate. (because everyone likes chocolate)

The original recipe lists molasses as an ingredient, but since I was too lazy to go buy some, I omitted this. If you do have blackstrap molasses though, I would suggest trying it in the recipe for a nutritious kick! image

Don’t they look delicious?!

My version has less sugar, fat, and lacks molasses, but they will still taste great, I promise!

Makes 12 muffins.

ingredients:

  • 1 cup unbleached all-purpose flour and ¾ cup whole wheat flour (or use 1 ¾ cups white whole wheat flour if you have that)
  • ¾ cup brown sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp pumpkin spice
  • 1/8 tsp ground cloves
  • 1 ½ cups pumpkin
  • ½ cup almond milk
  • ½ cup applesauce
  • 1 tsp vanilla
  • 2 Tbsps maple syrup
  • ½ cup vegan chocolate chips

directions:

  1. Preheat oven to 400°F and grease a twelve-muffin tin (*see note below for alternative)
  2. Sift together flour, sugar, baking powder, salt, and spices.
  3. In a separate bowl, whisk together pumpkin, almond milk, applesauce, vanilla, maple syrup and vegan chocolate chips.
  4. Pour the wet ingredients into the dry and mix.
  5. Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes.

*Note: for this recipe I used large baking cups from the brand, “If You Care,” so greasing wasn’t necessary. I was in need of more baking cups, and when I saw all the benefits of these beauties (environmentally friendly, unbleached, chlorine-free, cute box...) AND they were on sale, I just had to get them. First time I tried these cups, and I highly recommend them! Find more information about them on their website here.