Tag Archives: Chocolate-Covered Katie

Single-serving desserts are better than single-serving friends

Sorry about the premature post last week-I of course, scheduled this post to be published on January 7, 2012 so it hit a little early.  Here it is for real this time:

I’ve been very interested in the blog of Katie, or “Chocolate Covered Katie” which sounds a little bit more pornographic than it probably should.  Anyway, she is well, sweet…of course she is, and her recipes are pretty unique in that they are basically good for you.  Yeah, I know…dessert that is good for you.  Bonus:  she has done the math for us, so they are in single or double servings for those of us that cannot be trusted to eat an actual serving, you know like one brownie (who in the hell eats one brownie?).

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or even peanut flour)
  • 1/2 tsp instant coffee granules
  • 1/8 tsp salt
  • 2 tsp evaporated cane juice (or sugar)
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 more tablespoon sugar)
  • 1 tablespoon coconut or veg oil
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). 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).

I couldn’t stop there, I had to try most all of them, and I will say this about these little baby desserts…Mr. Wonderful and I ate them all before they were photographed.  All. Of. Them.  So you don’t actually need a visual…just know they lasted about 60 seconds each…also the amount of time it takes to microwave them.  Keep your New Year’s resolution to eat more sensibly or at least, less of the bad stuff with these single-serving desserts.

Cut and pasted from Chocolate Covered Katie’s site

Reeses Pieces Frosting

(Yields almost 1/2 cup)

  • 1/4 cup peanut butter (or other nut butter)
  • 4-8 tsp pure maple syrup (click for a sugar-free alternative)
  • 2 tbsp cocoa powder
  • 4 tsp milk of choice (or more for thinner frosting)
  • 3/4 tsp pure vanilla extract
  • optional: handful of chocolate chips (the “pieces”)

Chocolate Peanut Butter Mug Cake [Our fave of the quick cakes]

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).

One-Minute Mocha Cake

(can be gluten-free!)

Topped with Katie’s favorite Four-Ingredient Ice Cream.

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or gluten free mix)
  • 1/2 tsp instant coffee granules
  • 1/8 tsp salt
  • 2 tsp evaporated cane juice, or sugar
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 more tablespoon sugar)
  • 1 tablespoon coconut or veg oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). 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).

Shhhh, it’s a Peanut Butter Secret

So I’m calorie counting.  And frankly, it’s horrifying.

Not what I’m eating now so much as how much I was probably eating when I wasn’t keeping track of things so well.  I mean it’s pretty easy for me to put away a bottle of wine without even flinching, you know while I’m inhaling an entire cheese plate at Greenwell during happy hour BEFORE I even order dinner, which I would likely eat in its entirety.   This behavior, plus LOVE, security and stability, has caused me to gain 35 pounds in about a year.  For those of you keeping track is like 2-3 chicky jean sizes, officially outing me from the bikini category which I was barely one cheek in to begin with.

No wonder America is fat.  Food in America is DELICIOUS!  Food in America is LARGE.  I’ve read all the books, done all the research, but all that I will leave for another blog post.  My point is this….if you are a chronic dieter (i.e. probably if you are female and breathing), you are probably trying to figure out how to get your sweet fix without breaking the calorie bank.  To you I say, let me introduce you to my friend Katie.  As in “Chocolate-Covered Katie“.  I know, I know….you just looked at the first page of her blog, from the link and you hate her already.  I don’t blame you.  She is, in fact, so effing sweet and cherub-like that she didn’t even realize that basically she has given herself a stripper name for a “brand.”  To add to the hatred, she has also, managed to create treats that don’t taste like shit even though they are sometimes made from things like dates which youare all now Googling, because they are so healthy you have never eaten one…and lastly, she’s thin.  BITCH!

For a long time I too hated Katie, in fact avoided her cutesy stories, so-so food photography, her sinfully dreamy recipes, and general cheerleader rah-rah…that is until I ate her Peanut Butter Secrets.  The rest is history.  Go ahead, eat a handful of these and bookmark her website.  Do it.  You must like her.  You really have no choice now.

  • 1/2 cup peanut butter
  • 3/4 tsp baking soda
  • 3 T whole-wheat pastry flour (or white or a gf mix)
  • 1/4 cup sugar (for sugar-free cookies, see below link)
  • 2 T brown sugar
  • 2 T applesauce
  • 1/2 tsp pure vanilla extract

Mix dry ingredients very well. Then add wet stuff and form cookie balls. If you want soft cookies, refridge the dough for at least an hour. Then bake in a preheated oven (350F) for 7-8 minutes. They’ll look underdone when you take them out, but that’s ok. Let cool for at least 5 minutes before removing from tray.  If you don’t refridge the dough, check the cookies in 5 minutes and probably take them out at about 6 minutes.

If you are keeping track…rolling out 22 cookies hits you at 50 calories a piece (according to Katie).  I rolled out 44 little cuties and baked them for 5 minutes each.  Perfect.  Vegan.  YUM!

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Lovingly adapted from Chocolate-Covered Katie.