Chocolate Cake in a Mug ( gluten free)

Are you looking for a dessert that is  really fast and easy to make? This recipe is so FAST and easy it is ridiculous. It is a perfect solution for the times when you can't pick up a gluten free or allergy free dessert. It literally takes 2 minutes of prep and 3 and minutes to bake in the microwave. The result produces an incredible extremely moist mini portion of chocolate heaven. If you are not gluten free, you can make it with regular cake flour ( not self rising).

Nothing could be faster than this little sinfully delicious chocolate cake that you microwave right in the mug. It makes one very big overly generous portion or is enough for two or three normal eaters.( This cake is very chocolaty and dense) However, you can  make a chocolate cake, banana cake, applesauce cake or carrot cake. You name it, and you can be as creative as you like right there in your mug because the recipe is adaptable.

You can add cinnamon and sugar before baking, add chocolate chips or walnuts, omit the cocoa or top with whipped cream and raspberries after baking. No matter what you decide, this recipe is just plain fun to make. And it is a great activity to do with kids.

It is hard to believe that you can  bake a delicious mini cake in only 3 minutes in the microwave. I don't usually like to use the microwave, but I figure 3 minutes.. what the heck
It can be made without eggs,  milk, or  nuts! It can be made allergy free and is absolutely delicious.

My cousin Madelyn told me about her friend who just found out that her young son is allergic to eggs. Never having baked without eggs , her friend wanted to find some easy eggless baking recipes. When I came across this one, the first person I thought of was Madelyn. So, Madelyn, this recipe is for your friend.  The second person I thought of was my friend Elise, who bakes allergy free for her girls.. so enjoy ...It can't get much easier than this.

Ingredients for microwave chocolate cake in a mug ( Scroll down for other cakes)

4 Tablespoons coconut flour ( or if you are not gluten free use regular cake flour but not self rising)
1 Tablespoon sugar ( or more if you like it sweet) or substitute 2 T maple syrup
2 Tablespoons cocoa powder
1 teaspoon cinnamon
3/4 banana, mashed
3 Tablespoons lite coconut milk ( or any milk or milk substitute)
1 Tablespoon olive oil ( or any oil)
2 Tablespoons chocolate chips
1 Microwave safe mug
Instructions:

Mix flour, sugar, cinnamon and cocoa in a mug
Add mashed banana and mix well
Add lite coconut milk and olive oil and mix well
Mix in chocolate chips
Put in microwave for 3 minutes on maximum power (1000watt)
Remove from microwave and set mug on plate to cool for about 5 minutes
Tip contents out of mug onto saucer and enjoy ( with whipped cream )

***Results can vary depending on the strength of your microwave. You may have to experiment with the time.It is a moist cake so it won't become real dry. .
(If you are not gluten free and  don’t have any cake flour handy, use 3 1/2 tbsp of flour and 1/2 tbsp corn starch..)
 Pictures




Assemble Ingredients

Mix ingredients in a mug according to directions



Microwave in mug for 3 minutes and allow to cool for a few minutes



I made a few varieties

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NOT Gluten Free? : If you are not gluten free and have no allergy concerns, here is the original recipe
Original Recipe before I modified it to be gluten free and allergy free
4T cake flour ( not self rising)
2 T sugar ( or more if you like it sweet)
2 T cocoa
1 egg
3 T milk
3 T oil
splash of vanilla
3 T choc chips
Add dry ingredients to microwavable mug and  mix well with fork. Add egg and mix well. Pour in milk, oil, and vanilla and chips. Mix well and put mug in microwave for 3 minutes. Remove , allow to cool a little, and tip onto plate .
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May be shared on a few of the following blog carnivals
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Wendy's Crunchy and Creamy Vegetable Balls

 These vegetable balls are roasted. I intentionally didn't put the name of the vegetable in the title because to tell the truth, if I titled this post

Crunchy and Creamy Brussels Sprouts would you have even continued to read it?

Ninety percent of the people I talk to say, " I really don't care for Brussels Sprouts" and I understand, because I felt the same way too. BUT, Wendy's Roasted Brussels Sprouts are crunchy on the outside and creamy on the inside. I have never had a Brussels Sprout that I liked  before making them this way. They taste great! Read on.....

           Add carrots to it before baking!

The USDA recommends that everyone eat at least 7-13 fruits and vegetables a day to obtain the necessary phytochemicals to be protected from certain diseases. I have always eaten my share of vegetables, but I always drew the line with Brussels Sprouts.

Truthfully, I never really liked them; ok as I kid, I loathed them. They seemed overcooked, smelly, and unappealing. Over the years, I just never bought them, and I always avoided them if they happened to be served at anyone's home. I could never imagine why anyone would buy Brussels Sprouts. That was until yesterday. 

Yesterday, when walking down the produce isle, I saw a large beautiful prolific stalk of farm fresh Brussels Sprouts boasting 30-40 tiny bite size cabbages. It was different and intriguing and  in a whim, I thought, 

 " Why Not ? "

So, there I was making room in my cart for this over sized piece of locally grown produce. I figured I look up a recipe on the Internet and find someway to eat them. When I got home, my daughter in law came over and commented on how interesting the fresh Brussels sprouts looked on the stalk, and then she said she had a great recipe for them.

Wendy's recipe turned out to be simple, appealing, and amazingly delicious!

It is a great side dish for any entree.

Are Brussels Sprouts really healthy? You bet!

Low in calories, high in fiber, rich in vitamins and lots of protective antioxidants..

Wendy's Roasted Brussels Sprouts

Ingredients:

15-20 fresh Brussels Sprouts

1 large baggie type plastic Ziploc bag

Olive oil

Salt and Pepper to taste

Any spice or herb you might like (optional)

1/2 fresh lemon or lime to squeeze over vegetables when serving( optional)

Directions:

Place Brussels Sprouts in the large baggie type plastic bag. Add enough oil to coat the vegetables. Add salt and pepper ( and other optional herbs) to taste. Shake the bag until all Brussels Sprouts are coated well.

Remove from the bag and place them on a cookie sheet and bake at 425 degrees for about 25 minutes or until Brussels Sprouts begin to get crunchy looking. Remove from oven and serve.

Step by Step Pictures



Another picture of the stalk of sprouts or you can buy them already in a pint size container in the produce isle

After Shaking the Brussels Sprouts in the bag with the oil and seasonings,  place them on a baking sheet

Bake at 425 degrees for about 25 minutes until they begin to look crunchy



Transfer to a serving dish and eat ( sprinkle with fresh lemon juice if desired)

That's it! Simple but Delicious

     What say you about Brussels Sprouts?? Please leave a comment


             I will be sharing this every day on the daily blog parties on  

    My blog carnival list

Announcement About The Gluten-Free Global Community

Announcement!

Gluten Free A-Z Blog ( my blog) has just been added to the Gluten Free Global Community






I would like to thank Carol Kicinski from Simply Gluten-Free for welcoming my blog, Gluten Free A-Z Blog, to be listed with The Gluten-Free Global Community. I am honored to be listed with so many  amazing gluten free bloggers.

I originally started my blog as an educational site for gluten-free eaters who were looking for tasty healthy gluten free recipes, resources and healthy eating tips. Prior to blogging , I had no idea how many dedicated,
talented, knowledgeable individuals write gluten free blogs all across the globe on a daily basis. The ideas, recipes, and inspiration are endless..

The blogs are not just informative, they are exciting and composed with color, creative artistry,exceptional  recipes,  stories, and personal sharing .  I am honored to be added to the list gluten free bloggers at  The Gluten-Free Global Community.

Click on the Gluten Free Global Community badge above  to be able to view a versatile long list of gluten free bloggers. Enjoy what they have to share.  
I am pleased to display The Gluten-Free Global Community Badge on my blog.

Chocolate Chip Pumpkin Tart

Pumpkins are plentiful this time of the year, so why not make a pumpkin pie? You can bake your own pumpkin for the puree or use it from the can. The picture above is of a Chocolate Chip Pumpkin Tart  that I decorated with chocolate chips and chocolate syrup.

 I got the idea of a making a pumpkin tart from another blog  that I follow, Butter Yum. Patricia has incredible recipes. At Halloween, she had made an amazing pumpkin tart that she decorated  like a spider web.  I borrowed her very easy gingersnap pie crust suggestion for this recipe and used my own pumpkin pie filling. ( her blog is not gluten free)

If you don't like chocolate on your pumpkin tart, don't go away. I also have a ginger-pecan pumpkin tart  variation . Whether you choose to make the chocolate chip pumpkin tart  or the ginger pecan pumpkin tart variation that follows, you are sure to enjoy them and they are very easy to make as well.






Small sugar pumpkins; good for baking

Pumpkin is a versatile, healthy vegetable that provides immune boosting nutrition. The best variety for cooking or baking is the small round sugar pumpkin variety not the variety used for jack o lanterns. It can be cut up and steamed and added to muffins, soups, stews, or served as a side dish. It tends to be bland and needs lots of good spices to bring out its flavor. If you have a larger variety pumpkin, at least use the seeds and make roasted pumpkin seeds. ( scroll down for recipe)

Fresh pumpkin can be cooked the same as any winter squash. For best results it should be baked or steamed.

To Steam: Cut pumpkin in half then remove seeds and pulp. Cut into quarters and peel. Place in steamer over boiling water, cover and steam for about 45 minutes until soft. Mash or puree in a food processor.

To Bake: Cut pumpkin in half. Remove seeds and pulp. Place halves face down on baking sheet for about an hour. Scrape from shell and mash.

Pumpkin's health benefits
Pumpkin is rich in beta-carotene, Vitamin C, and Vitamin A and even contains some iron.
In addition, pumpkin contains a significant amount of fiber, which is essential for a healthy diet.
1/2 cup mashed pumpkin has 5 grams of fiber. A slice of whole wheat bread may only provide 2 grams of fiber.
Just like carrots, pumpkin is good for the eyes and provides the health protecting antioxidants, lutein and beta crptoxanthin known to be helpful for age related cataracts and macular degeneration.
Pumpkin is also a good source of potassium which is essential for healthy nerves and muscles and helps keep blood pressure stable.
So, with all the nutritional benefits, its worth giving pumpkin a try. Use small variety types of pumpkin for a sweetest flavor.

 Make this tart in a 10 inch spring form pan
Choose from Chocolate Chip Pumpkin Tart or Ginger Pecan Pumpkin Tart

Chocolate Chip Pumpkin Tart

Ingredients for tart crust
2 cups of gluten free ginger snaps made into cookie crumbs in food processor ( Midel brand at health food store and many supermarkets in the gluten free section)
1/2-3/4 cup melted butter ( or use coconut oil )
Directions for tart crust
Mix melted butter and cookie crumbs together until all crumbs are wet.
Pat into a pie pan and bake for 8-10 minutes remove and allow to cool on wire rack for at least 1/2 hr.
Pour pumpkin mixture into pie crust and bake at 350 for for 45 minutes
Cool on a rack .


Ingredients for pie filling
2 eggs, beaten
2 cups steamed mashed pumpkin, pureed in blender ( or 2 cups canned no sugar added pumpkin puree)
1/4 cup maple syrup ( Grade B is richest in vitamins and minerals)
1/2 cup vanilla coconut milk ( or vanilla rice milk or any milk)
1/3 cup organic low fat half and half
1/4 cup of mini chocolate chips
1 tsp ground cinnamon
2 tsp corn starch
1/2 teaspoon ground ginger
1/4 tsp  allspice
(Or just use 2 tsp of pumpkin pie spice instead of cinnamon, ginger, allspice)

Directions:
First make the very simple gluten free gingersnap tart crust recipe, Bake for 8-10 minutes and set aside to cool.
Mix together dry ingredients and in a separate bowl mix together wet ingredients. Slowly beat wet ingredients into dry until well blended. Pour into cooled pie crust.
Bake for 45 minutes at 350 degrees. Allow to cool on rack.
Mix 1/4  cup chopped crystallized ginger and 1/4  cup chopped pecans. Sprinkle over top of pie and add a dollop of whipped cream when serving.

Step by Step Picture Directions

Assemble ingredients and make cookie crumbs in the food processor

                                     



Put Ginger Snaps In Processor and Pulsate Until It turn to crumbs and stop




Cookie Crumbs- Mix cookie crumbs with melted butter it will look wetter than this





Pat Cookie Crumb and Butter Mixture Into A 10 inch Spring Form Pan  and Bake for 8- 10 minutes and set aside

 

Mix Ingredients for Pie Filling

Variation:  Ginger Pecan Pumpkin Tart

You can make two very slight changes and create an entirely different pumpkin tart.

Follow exactly the same directions as for the chocolate chip pumpkin tart except; take out the chocolate chips and

Make make a mixture of 1/2 cup chopped pecans and 1/4 cup candied ginger

After tart is cooled Sprinkle with ginger and pecan mixture

The ginger and pecan give this pumpkin tart an interesting taste