Tag Archives: peanut butter

CCK’s chocolate PB cake.

I know I suck at life but with getting sick and getting cited for public intoxication, I’ve been quite the busy bee. Will update later. I pinky promise.

Chocolate Peanut Butter Mug Cake

(single-serving!)

Adapted from this recipe.

    • 1 tablespoon plus 2 tsp cocoa powder (8g)
    • 3 tablespoons powdered peanut butter (PB2 or Betty Lou’s) (For substitutions, see “nutrition facts” link below) (18g)
    • scant 1/16 tsp salt
    • 1 tsp xylitol or sugar (omit if you like bitter chocolate cake) (4g)
    • 1/4 tsp baking powder
    • 1 stevia packet or 1 more tablespoon sugar
    • 2 tsp coconut or veg oil, or mashed banana or applesauce (I personally don’t like the fat-free option and recommend the oil, but I’m adding the option because I know many of you don’t mind the taste/texture of the lower-fat version.) (8g)
    • 3 tablespoons milk of choice (45g)
    • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, 1-cup ramekin, or even a coffee mug. If using the microwave: cook 1 minute 25 seconds (time may vary, depending on your microwave’s wattage). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it). You can cook this in an oven if you prefer, but you’ll have to experiment to find the correct amount of time.

 

Chocolate Covered Katie.

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HAPPY BIRTHDAY TO ME!!

So I am officially 23 years old 🙂

Here is a recipe that suits today pretty darn well from Chocolate Covered Katie.. I wonder if she knew it was my birthday… 😉

Birthday Cake Reeses

For the cake layer:

  • 2 tbsp coconut flour (or another flour) (19g)
  • pinch salt (1/16 tsp)
  • 1/8 tsp baking powder
  • 4 tbsp water (use much less if using a flour other than coconut flour)

For the filling:

  • 1/4 tsp pure vanilla extract
  • 2 tbsp cashew butter (or nut butter of choice)
  • 2 tbsp milk of choice
  • 1/2 packet stevia or 2 tsp powdered sugar (omit for a less-sweet result)
  • optional: sprinkles

For the chocolate coating:

  • 1/4 cup plus 1 tbsp cocoa powder (25g)
  • 20-30 nunaturals vanilla drops or 3 to 4 tbsp pure maple syrup or agave
  • 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (58g)

Make the chocolate coating by stirring ingredients together. Spoon just a little of the chocolate into the bottoms of cupcake liners, mini cupcake liners, or candy molds. Then freeze 8-10 minutes. Meanwhile, combine all cake ingredients in a small bowl and microwave 2 minutes (or more or less, depending on your microwave’s wattage). With a fork, break cake into tiny crumbs. In a separate bowl, combine filling ingredients and stir well. If your nut butter is from the fridge, you may have to microwave a little so it’ll stir more easily. Take liners out of the freezer and top each with filling, then sprinkle on some cake crumbs. (You won’t use anywhere near all the cake crumbs, but I thought this was easier than giving ingredient amounts of 1/64 tsp!) Cover with the rest of the chocolate, and freeze until solid.

 

I’ll make them this weekend for when I really celebrate my birthday.. not this tuesday bullshit. Have a great day followers!

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Day 80 Popped Amaranth Peanut Butter Cups (you’ll want to open this)..

Posting this recipe I found on a website for this grain that you can pop. Before I get into the background of this “seed” (which you guys are going to thank me for.. okay well thank whoever posted it.. but still).. I am going to say that I will recap today at a later day.. I usually rush posts when it comes to feelings (because who wants to admit we have those…….. lol).. but this time set me back a little bit (mentally, so ultimately physically).. but I did want to get this recipe out there because this is AWESOME.

Amaranth Seed-

Several species are raised for amaranth “grain” in Asia and the Americas. This should more correctly be termed “pseudograin” (see below). Amaranth grain contains no gluten and is safe to consume for individuals with coeliac disease.

  • Its seeds are a good source of protein. Compared to other grains, amaranth is unusually rich in the essential amino acid lysine.  Common grains such as wheat and corn are comparatively rich in amino acids that amaranth lacks; thus, amaranth and other grains can complement each other.
  • The seeds of Amaranthus species contain about thirty percent more protein than cereals like rice, sorghum and rye. In cooked and edible forms, amaranth is competitive with wheat germ and oats – higher in some nutrients, lower in others.
  • To this day, amaranth grains are toasted much like popcorn and mixed with honey, molasses or chocolate to make a treat called alegría, meaning “joy” in Spanish

Amaranth seed, when properly prepared, may supplement human food. Scientific studies suggest Amaranth grain is a good source of essential amino acid lysine, something other grains are low in. Amaranth is not a complete source of essential amino acids. For example, amaranth is limiting in leucine and threonine – essential amino acids that are abundant in other grains. Amaranth may therefore be a promising supplement to other grains.[15][16] The assimiability of protein in Amaranth is affected by the anti-nutritional factors present in Amaranth, and how it is processed and cooked prior to human consumption. Wet heat processing reduces toxic factors and improves protein availability from Amaranth, while popping and toasting reduces nutritional value of Amaranth.[16] Besides protein, amaranth grain provides a good complimentary source of dietary fiber and dietary minerals such as iron, magnesium, phosphorus, copper, and manganese.

Amaranth seed flour has been evaluated as an additive to wheat flour by food specialists. To determine palatability, different levels of amaranth grain flour were mixed with the wheat flour and baking ingredients (1% salt, 2.5% fat, 1.5% yeast, 10% sugar and 52–74% water), fermented, molded, pan-proved and baked. The baked products were evaluated for loaf volume, moisture content, color, odor, taste and texture. The amaranth containing products were then compared with bread made from 100% wheat flour. The loaf volume decreased by 40% and the moisture content increased from 22 to 42% with increase in amaranth grain flour. The study found that the sensory scores of the taste, odor color and texture decreased with increasing amounts of amaranth. Generally, above 15% amaranth grain flour, there were significant differences in the evaluated sensory qualities and the high amaranth-containing product was found to be of unacceptable palatability to the population sample that evaluated the baked products.

So.. I am SUPER excited to mess around with this grain. Check out this recipe for Peanut Butter Cups:

Popped Amaranth Peanut Butter Cups
adapted from Iowa Girl Eats
yields 12 large cups

Ingredients
1 cup all natural peanut butter {I used crunchy}
2 T butter, melted*
1/2 c powdered sugar*
1/2 c crushed salted roasted peanuts
heaping 1/2 c popped amaranth*
3/4 bag semi-sweet chocolate chips

Method |  Heat oven to 350 degrees. In a large bowl, combine peanut butter and butter until smooth. Add in powdered sugar and peanuts, then mix until combined. Pour in popped amaranth and mix again until combined. Next, grease muffin cups with non-stick spray and fill bottom of cups with chocolate chips – it doesn’t have to be exact. Melt in the oven for 5 minutes. Then, with the back of a metal spoon carefully smooth out the top of the chips while they’re still warm. Next, drop generous spoonfuls of the peanut butter mixture into each muffin cup. Smooth tops with the back of a spoon or your fingers and refrigerate for at least 15 minutes before eating. I froze mine so they’d pop out easier with a knife. Store in an airtight container in the fridge to keep fresh.

*Notes:

  • To pop amaranth, place a medium-to-large pot over medium-high heat and let it get fully hot. Then, add small batches {scant 1/4 c} of amaranth, cover the pot, and quickly shimmy the pot back and forth. They’ll start popping almost immediately and as soon as you don’t see anymore popping {about 10-15 seconds total} quickly transfer them to a bowl. These can burn quick so be sure to work fast. Your first batch may not turn out but use it as a practice run to gage how you can pop most efficiently.
  • Melted butter is probably optional if you want to lighten these up. Or you could likely sub melted coconut oil.
  • Powdered sugar could be lessened or even omitted entirely if you want a less sweet cup. Just compensate with extra amaranth.
  • Use non-dairy chocolate chips and Earth Balance to make these vegan.

When done properly it comes out looking like puffed rice cereal, which can then be doused in milk, eaten by the handfuls or added to rich, decadent peanut butter cups. Pretty sweet, right?

I thought so.

The flavor is astonishingly similar to Reese’s PB Cups. If you wanted you could even add another layer of chocolate on top to get them closer to the real thing. But I preferred the peanut butter tops exposed. It gave them a more rustic look and I could taste the saltiness from the peanuts as soon as they hit my mouth.

This entire recipe/blog post was NOT written by me.. nor were the pictures taken by me.. but they looked soooooooo fucking good. I believe it was posted by http://mylittlecelebration.com

Anywho.. enjoy this recipe while I suffer for 2 more weeks..

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Day 8 = Squats(x 100) + PB + Jelly

Anywho can’t think of a better picture of have up there. Plain and simple eh?

EAT FUCKING HEALTHY!!!!!!!!!!!!

It’s 1:20pm and I apologize. lol.

  1. I fucked up
  2. My posts are all fucked up 😦

My diet was ALL OVER THE PLACE this weekend and I feel completely horrible. AS of RIGHT NOW.. (more so this morning)….

I NO LONGER EAT SUGAR!

(besides from my fruit that is.. i ❤ my green smoothies)

8:10am I made my mom and I,  green smoothies made with unsweetened almond milk instead of orange juice (less cals) and it still tasted the same. I realized that the L-carnitine (Ice t flavor) makes it kind of sour and I LOVE IT! and I just ran out so I will have to go to GNC today or tomorrow.

@work I was running around (buying bosses daughters gifts ) so I got a diet dr pepper at the gas station (tasted like shit so I only drank a little bit) and got gum to occupy me with (kinda worked) but when I got to work I had a laughing cow (which I AM IN LOVE WITH for some ODD ass reason. because I DO NOT eat cheese).. and a Sugar Free Red Bull (ol well 3g carbs).. ❤

1pm Ate chicken and cauliflower and broccoli (wasn’t appetizing so I didn’t take a pic).. and now I’m trying to catch up on the blogging shit and trying to drink my stomach cramps away..

oh and GUESS WHAT DAY IT IS TODAY????????

YOU GOT IT! Pretty fucking excited actually. SQUATS SQUATS AND MORE SQUATS!… and some deadlifts.. and lunges.. and leg extensions and squats and some more lunges then end it with some squats .. lol.. 

4pm I have been hungry all day.. and I ate another babybel and have been drinking a shit ton of tea. I’ll eat the rest of the steak and veggies and hopefully I feel full.

7pm Drinking a protein shake before I go lift and making sweet potato fries for after. WHICH I’M PRETTY STOKED ABOUT. They. Are. Delicious.

Actually change of plans. Got home a lil late because I had to wait for Hertz (rental car) and they apparently didn’t rush or anything lol. So while I was waiting patiently, I was creeping hard on chocolate covered katie. I’m no doubt in love. So I found some cool recipes.. and when I got home I just got the ingredients together and walked marley in the mean time. When I got back I put the batter in the pan and started to bake it.

 The First picture is of the ingredients. Top Right is when it came out of the pan.
Bottom Left is when I spread the PB and the Jelly. Bottom Right is when I rolled it up and cut it
into two.

FYI the rest of this post is going to be centered because it won't let me start at the right...... LOL

Skinny Mini Jelly Roll Cake

(Serves 1-2)

  • 1/2 cup ww pastry flour, or white or spelt (70g) (For a gf version, use this: gluten-free option.)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 100g water or other liquid (That’s 1/3 cup plus 1 T plus 1 tsp)
  • 2 packets stevia or 2 tablespoons sugar
  • 2 tablespoons applesauce or oil
  • 1/4 tsp pure vanilla extract

Combine all dry ingredients together. In a separate bowl, combine wet (including applesauce). Mix wet into dry, but don’t overmix. Pour into a greased 8-in circle pan or a rectangular pan. (Be sure to grease it very well, or the cake won’t come out.) Cook for 10 minutes in a NON-preheated oven at 420F. Let cool ten minutes before removing cake from pan. Then cut off all four edges so it forms a rectangle (if you used the circle pan). Spread on jam, or whatever else you wish, and roll it up. It’s that easy!

Her picture was better (:.. and the roll up just looks better lol.. But I think it would actually make sense to cut it into fourths, and making 2 PB and J sandwiches. My mom asked where hers was and I felt bad that I ATE THE WHOLE FUCKING THING. loll.. but I was about to go workout and needed the carbs lol.

Anyways Gym was great. Did over 150+ squats and lunges. WHOOP WHOOP! Took a bath in some kind of salt I don’t know how to spell and don’t wanna google it because I really wanna go to bed (even though I have the day off lol explain latah). But seriously Im so fucking tired and I have no idea why. OH and I made kale chips again but I added parmesan to them. They cooked differently but they were still good even though I added too much salt. Alright goodnight.

P.S I’m adding a bonus blog regarding ABS. You know, everyones fave?? Enjoy!

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