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.
I 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.)
2 1/2 cups Nutella
1 cup all-purpose flour
8 oz cream cheese
Preheat oven to 350 F and place cupcake liners in mini cupcake pan.
In a large bowl, whisk the eggs.
Add 1 1/2 cups of Nutella to bowl, and mix until smooth and creamy.
Add the flour and stir mixture well.
Pour batter into cupcake liners.
Bake for 13-15 minutes.
For 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!I 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?!Tip: Make your own cute flags! I cut up Post-it notes, glued them on toothpicks and wrote the letters on them.And 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!
My friend, Lilly, recently switched to eating gluten free and REALLY wanted cheesecake. Of course they don’t have any gluten free cheesecake at the dining halls at our college, so our solution: make it at home! We searched for recipes for a while, and wanted it to be vegan too, so we found this recipe by “Sarah Bakes Gluten Free Treats” and thought it looked perfect.
I had everything in my kitchen except for all the nuts (and there are a lot of nuts in this recipe) so off to Whole Foods we went! I recommend going there for items such as good raw nuts, because they have so many choices and bulk bins which are much cheaper compared to packaged items, and it’s easier to buy just the right amount you need.
The original recipe uses an 8-inch spring form cheesecake pan, but since I didn’t have that, we used a 12 cup muffin pan instead. This worked out well as there was plenty of batter to fill each cup! We also recommend licking the batter off the spoon… and the bowl.. (it’s just too good to go to waste) The beauty of these mini cheesecakes is also that all the ingredients are pretty easy to find, and are all so good for you! Instead of coconut sugar, we used more maple syrup.
Below is the recipe with our adaptions: (makes 12 mini cheesecakes)
1 1/4 cups oats
1/2 cup pecans
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 1/2 cups raw cashews, soaked
1 1/4 cup pure pumpkin puree
1/2 cup coconut oil, melted
1 cup maple syrup
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Soak the raw cashews in warm water for 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
To make crust: grind oats and pecans in blender.
Add melted coconut oil, molasses, cinnamon and ginger and blend.
Press mixture into bottom of muffin pan cups.
Bake for 15 minutes.
For the pumpkin filling: drain the soaked cashews.
Blend cashews, pumpkin puree, coconut oil and maple syrup in blender.
Add lemon juice, vanilla, cinnamon, ginger and nutmeg and keep blending.
Pour batter into muffin pan cups.
Place muffin pan in freezer for 1-2 hours to set.
Place cheesecakes in refrigerator until ready to serve.
One thing to remember is to keep scraping the sides of your blender with a spoon and repeat the blending process, to make sure that the mixture is evenly blended and combined (unless you have a super amazing blender.. lucky you!) For the pumpkin filling, we actually just blended the cashews by themselves first, and then mixed the remaining ingredients by hand after.
These were so so good! The crust was crunchy and the filling was so creamy! We both had 2 each, and then went on a quick drive to deliver them to some friends who loved them. My friend linked this hilarious video in a comment of our cheesecake picture on Facebook:
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!
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.
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
Preheat oven to 400°F and grease a twelve-muffin tin (*see note below for alternative)
Sift together flour, sugar, baking powder, salt, and spices.
In a separate bowl, whisk together pumpkin, almond milk, applesauce, vanilla, maple syrup and vegan chocolate chips.
Pour the wet ingredients into the dry and mix.
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.