My sweet tooth has been in full swing this past week; it’s been demanding cakes and cookies like it’s the end of the world.
I’ve made a couple different things trying to satisfy it, starting with this Deep-Dish Cookie Pie (made in mini bundt pans). It was pretty good, but I don’t know if any of my friends would be tricked into thinking it was a pizookie. I think I prefer it in batter form.
I also tried this Peanut Butter Chocolate Lava Cake For One… while it’s pretty, it didn’t have a whole lot of flavor. I think I may have skipped a step, too, because it came out super dense.
My favorite “mini dessert” turned out to be Vitalicious’ mini fudge cakes, topped with Greek yogurt and cinnamon. Perfect breakfast or lunch dessert! (Because why should dinner get to have all of the fun?)
For those of you who haven’t tried Vita’s products, I know what you’re going to say, and I agree! It’s tempting to think it’s just a packaged cake filled with artificial ingredients. But it’s actually got pretty good stats. (There’s also a sweepstakes going on: one person will win a treadmill, and ten will win the same 48-pack of mini cakes that I received from the company.)
Another new obsession? Popcorn.
I always tease my mom because when my dad’s away, she often subsists on scrambled egg and popcorn. But, she pops her own corn using one of those old-fashioned poppers with the handle, and she showed me how to do it. I made my own chocolate peanut butter version, and I was not messing around: each kernel was coated with melted chocolate chips, peanut butter, nutritional yeast and salt. Bam.
My favorite new taste of the week, however, was Mama Pea’s Teriyaki Tofu (from her book). The recipe made a lot of extra sauce, so I’ll be eating it for quite some time! I halved the sugar- it still tasted great- and served it with her Thai Crunch Salad (also from the book).
Leftovers were scrumptious layered with steamed vegetables (kale, sweet potato, edamame), sweet brown rice, and sesame-chili sauce (from this recipe). I’ve really been digging rice bowls lately!
Finally, as promised, here’s my method for oat-free oats. I’m fresh out of oatmeal, so this was a perfect morning for me to whip up a batch!
based on this recipe
- 3 egg whites
- 1/2 cup pumpkin purée
- 1/2 cup milk of choice (I used flax milk)
- 1 t chia seeds
- 1 t ground cinnamon
- 1/4 t ground ginger, optional
- 1/4 t ground cloves, optional
- toppings of choice
Combine all ingredients in a small saucepan and cook, stirring constantly, over medium heat. Once the eggs turn white and the texture thickens, your “oats” are ready to eat (5-10 minutes).
Have you made anything tasty lately?