Chocolate Chip Cookie Cake (For One)

I just realized that pretty much every recipe I’ve posted recently has contained chocolate. The post I have planned for Friday has chocolate, too! I blame it on all the holiday candy because I just cannot stop thinking about chocolate.

Chocolate Chip Cookie Cake 1  I used to make a batch of cookies every weekend for my boyfriend and I to enjoy after dinner or to pack in our lunches. Those cookies would barely last through Wednesday! Our cookie consumption was clearly off the charts, so I decided to cut back on the baking for awhile. I still make the occasional batch of cookies, usually for a special occasion or event. There are some nights, though, that we need to satisfy that cookie craving; that’s where this single serving cake comes in.

singlecookie2This Chocolate Chip Cookie Cake is way more satisfying than a cookie or two. Instead of sitting down with a glass of milk and a few cookies, you get to take a bite out of a warm, gooey, chocolatey cookie cake. It’s tastes like a cookie but is lighter and fluffier, like a cake. It’s pretty much the best of both worlds. While it’s certainly not the healthiest treat, it’s definitely better than half a dozen cookies. Plus, if you top with a bit of ice cream, it’d be great for sharing. Although, I’d totally understand if you don’t want to share.

singlecookie3Chocolate Chip Cookie Cake
makes 1

- 1 tbsp butter, melted
- 2 tbsp brown sugar
- 1 tbsp sugar
- 1/2 tsp vanilla
- 1 egg white
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3 tbsp flour
- 1 tbsp chocolate chips

Melt butter in a microwave safe bowl or mug (about 30 seconds). Once the butter is melted add sugars and vanilla; mix well. Add in the egg white and stir. Next add the salt, baking powder and flour. Fold in the chocolate chips and mix well.

Microwave for a minute. If the top of the cookie cake is still doughy, put it back in the microwave for 15 second intervals, until the top is slightly browned but still soft. You can eat it right out of the bowl or plop it onto a plate a dig in!

Chocolate Chip Cookie Cake 4I like putting it on a plate because the chocolate chips usually turn into a melted pool at the bottom; when flipped over, it’s almost like frosting!


Brownie Batter Oatmeal

Let’s talk about chocolate for a minute. In case you haven’t had enough chocolate after Easter weekend (and let’s face it, you can never have too much chocolate), then this oatmeal is definitely for you. I’m giving you an excuse to eat chocolate for breakfast!


This oatmeal is seriously like eating dessert for breakfast. You probably already know how much I like having desserts in the morning from these pancakes and this baked oatmeal. Leftover birthday or Easter cake in the morning is also delicious, albeit not very healthy. This is one chocolatey breakfast that won’t send you spiraling into a sugar coma before lunch.


Of course, if you want an even more indulgent breakfast, this oatmeal is the perfect canvas for yummy toppings. I love topping mine with nut butter, crushed nuts, coconut or greek yogurt.

Brownie Batter Oatmeal
serves 1

- 1/2 cup oatmeal
- 1 1/4 cup water
- 2 tsp brown sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 2 egg whites*
- 1 tbs cocoa powder

In a small pot on the stove, bring water to boil over medium heat. Once the water is at a boil, add in the oats. Stir until the oatmeal begins to thicken then add in brown sugar, vanilla and salt.

Once the oatmeal is starting to reach your desired consistency, add in the egg whites and gently stir for 1-2 minutes; until the whites have been fully incorporated into the oatmeal. Stir for another minute if you want a thicker oatmeal.

Remove from heat and add in the cocoa powder, stirring until it is fully dissolved. Pour into bowl, add toppings of choice and enjoy.

*I know the egg whites seem weird, but trust me, they are an absolute must for the texture of this oatmeal. The whites help it get super creamy and add a bit of protein. Of course, you don’t need to add them if you don’t want.


Ultimate PB Cookies

Would you believe me if I told you that I used to hate peanut butter cookies? I mean, I almost can’t believe it myself, but it’s true. I never really understood how the batter for peanut butter cookies would taste SO good, but the actual cookie tasted so blah. Peanut butter cookies weren’t peanut buttery enough and they always get so dry. These cookies, however, are anything but – and oh man, I am so psyched to share the recipe with you.

I kinda feel like all I talk about is peanut butter but I can’t help it; it’s practically my soul mate. If my boyfriend and a jar of peanut butter were falling off a cliff I’m sure there are some days that I’d save the PB first…only some, of course. These cookies are so jam-packed with pea-nutty goodness AND they are flour and butter free. Did you hear that? These cookies are practically a salad! Well, almost…they are full of good-for-you fats and minimal sugar.

The best part is that while these may be a healthier cookie, they definitely don’t taste like it; they’re rich and incredibly satisfying. Oh, and the second best part is that you only need to dirty one bowl and a spoon! That means less dishes – which is always, always a good thing. Especially when you live with someone whose goal in life is to use as many dishes/utensils at one time as possible (we’re talking like two plates and several knives to make one sandwich).

If you do one thing this weekend, it should be making at least one batch (or three) of these cookies. Since they are made if only six ingredients, you really have no excuse not to make them…I can almost promise that you won’t regret it and if you do, then I don’t think we can be friends (Just kidding!).

Ultimate PB Cookies
makes 18 

1 cup peanut butter
1/2 cup sugar
1 egg
3 tbs. flaxseed meal
1 tsp. baking powder
2/3 cup peanuts, crushed

In a bowl, mix together the peanut butter, sugar and egg. Once they are mixed together, add the flaxseed and baking powder. The mixture will be sticky but thick. Using your hands, roll the dough into a ball and place onto plastic wrap or wax paper. Gently roll the dough into a log shape (about 10 inches long and 1 – 1 1/2 inches thick).

Pour crushed peanuts onto the dough and roll it over them, pressing down gently to get the peanuts to stick. Once the dough is covered to your liking, wrap up in plastic wrap (or wax paper) and refrigerate for at least 2 hours, until firm.

Pre-heat oven to 350°. Remove the dough from fridge and slice into thick pieces, about a quarter of a inch thick. Place onto an ungreased baking sheet and bake for 8-10 minutes, until edges are golden. Remove from the oven and let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack.

*You can crush peanuts in a food processor if you have one. I poured mine into a Ziploc bag and used a rolling pin to crush them as best as I could.

I’m sure these would also be fabulous with other nut butters too or even crunchy peanut butter! Which do you prefer – smooth or crunchy?

Banana Chocolate Chip Muffins

When I was little, I hated bananas – the smell of them drove me nuts. In fact, I remember my sister and I being chased around the house by our youngest sister (who practically lived off bananas) breathing her banana breath on us; it was gross and weird, now that I think about it. It was only recently that I decided to give bananas another shot.

Thank god that I did because they’re one of my absolute favorite fruits now. I missed out on so many banana breads and banana cream pies made by my mom. I have been making up for lost time,though, consuming as many bananas as I possibly can. Now that I truly appreciate the deliciousness that is banana bread, I also realize how hard it is to not eat the entire loaf in a day or two. I find myself constantly slicing a little nibble here and there until the whole thing is just gone.

I only ate my way through a good five or six loaves before figuring out the perfect portion control; muffins! I make a batch of these probably every month or so to tuck away in the freezer. They freeze amazingly and after a quick zap in the microwave, they taste like they just came out of the oven. I like to top them with a bit of butter and cinnamon, or for more staying power, a big smear of peanut butter with a drizzle of honey.

Banana Chocolate Chip Muffins
makes about 24 muffins

- 2 eggs
- 1/2 cup plain yogurt (I used greek)
- 2 tbs. milk
- 1 1/2 tsp. vanilla
- 1/3 cup sugar
- 3 bananas, mashed
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 2/3 cup dark chocolate chips

Preheat the oven to 350° and line two muffin pans with liners. In a small bowl, mix together the eggs, yogurt, vanilla and milk.

In a large bowl, mix the bananas and sugar. Add the egg/yogurt mixture, stirring gently. While stirring, add the rest of the ingredients except for the chocolate chips. The batter may be a little thick, you can add an additional tablespoon of milk if so.

Gently fold in the chocolate chips. Pour the batter into the muffin tins, filling them a little less than three-quarters of the way. Bake for about 20 minutes, until the tops are golden brown.

I actually just realized that my freezer stash is running dangerously low, so I will be making a double batch of these sometime very soon.

Is there a food you used to hate but now love?

Cookies and Cream Coconut Butter

Okay, I’m sure I’ve mentioned this before but I love peanut butter. If I could only eat one food for the rest of my life, I’m pretty sure it would be a stalemate between peanut butter or ice cream. At this point, my love for peanut butter has stemmed into an addiction obsession with any and all nut butters. I guess you could say that peanut butter has been my gateway butter. At this current moment, I have eleven jars of nut butter in my fridge and pantry…and yes, more than half of them are open.

Whether peanut, almond, sunflower or cashew butter – I just cannot get enough. I admit that most nights, my dessert of choice is a spoon into my current favorite nut butter. Right now, it’s this Cookies and Cream Coconut Butter. I’ve been dying to try coconut butter forever now, but it’s so expensive and I could never bring myself to buy it…especially since it’s so simple to make. This was my first time making it and I decided to make it a little fancy by adding one of my favorite guilty pleasures; Hershey’s Cookies and Cream chocolate bar.

I’m usually not much of a white chocolate fan but, every once in a while those candy bars just hit the spot. I haven’t had one in years so including them in this delicious coco-nutty spread definitely made it more indulgent and took it up a notch. One of my favorite ways to enjoy this coconut butter is melted on top of oatmeal; it gets so melty and I love swirling the pools of coconut into my oats. I love when I can get away with including a bit of chocolate into my breakfast. The best is that the white chocolate melts into the coconut butter but there is still that crunchiness from the cookie bits.

Cookies and Cream Coconut Butter
(makes about 16 oz)

- 2 (8oz) bags of shredded coconut, unsweetened (I used this).
- 1 1/2 tsp. vanilla
- 2 Hershey’s cookies and cream bars, chopped and divided

Place shredded coconut in a food processor. (If you have a small food processor, it’d probably be easier to do this in two batches). Process the coconut on high until it forms a butter-like consistency. This will take a few minutes and you may have to stop and scrap down the sides occasionally.

Once the coconut has reached the desired consistency add vanilla and half the chocolate bar. The coconut butter will be warm and it will melt into the coconut; pulse the processor for a few moments to incorporate. Pour the coconut butter into a storage jar and gently fold in remaining chocolate. Coconut butter is solid at cold temps, but melts wonderfully. It usually softens slightly at room temperature. Enjoy!

This coconut butter cannot even compare to any other nut butter. Next time, I think I’ll add some crushed Oreos at the end to realllllly kick it up.

So tell me…what’s your favorite nut butter?