Single Serving Fat-free Fudgy-centred Mini-Choco-Cupcakes (Gluten-free & Vegan)

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Single Serving Fat-free Fudgy-centred Mini-Choco-Cupcakes (Gluten-free)…

What a mouthful!

But that basically summarises what the above is.

Its a cross between a fudge cake, a molten lava cake and a cupcake!

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A lovely thing which is part of my list of 5 Ways to Eat Low Calorie Choco-Cookie-Dough Spread :

1. EAT FROM JAR! YEAH!! 😀

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2. Spread on bread (Yes, that’s what a spread is for…)

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3. Dunk on oatmeal

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4. To make Single Serving Fat-free Fudgy-centred Mini-Choco-Cupcakes (Gluten-free)

5. To make Freezer Single Serving Fat- free Peanut Butter Choco-Fudge (COMING UP next post!)

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Well… I’m on with my last jar of Low Calorie Choco-Cookie-Dough Spread. 😦 (devouring an entire jar is not low- calorie) BUT totally worth it 😀

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Mini Fudgey Cakes for One

No. of servings: 1 small

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Ingredients

  • 1 tbsp Low Calorie Choco-Cookie-Dough Spread
  • 2 tsp fine cornmeal
  • 1 tsp low fat condensed milk (or agave syrup/ maple syrup for vegan version)
  • 1 tsp water (non- dairy milk for vegan version)
  • small pinch baking powder
  • small pinch baking soda
  • 1/4 tsp mini semi- sweet chocolate chips (optional BUT it will give a molten lava cake texture)

Directions

Mix all ingredients except chocolate chips together.

To spoon into cupcake cups, fill 1/2 of the cup with batter. Add the chocolate chips in the centre of the cup. Fill the cup until 3/4 full.

Bake at 180 degrees celcius for 6 minutes (approximately. It really depends on your oven!)

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Next post: Freezer Single Serving Fat- free Peanut Butter Choco-Fudge

I’m dedicating this post to Chocolate Covered Katiehttp://chocolatecoveredkatie.com/2011/05/17/want-to-be-featured/ ! Check out her site! You’ll love it! 😀

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I’m also submitting this to my most favourite event! :

Aspiring Bakers #7 : Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

YAY! Thank you DG for hosting the event!

Dairy- free Hot Chocolate

You’re looking at my daily dose of chocolate (though I’ve broken that cup 😦 ) Its a cup of Dairy- free Hot Chocolate. Soya Hot Chocolate to be exact. Soya makes everything better– no more cow’s milk for me!

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Non-Dairy Hot Chocolate

No. of servings: 1

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Ingredients

  • 300ml non-dairy milk (I recommend soy milk)
  • 100ml hot water (not boiling)
  • 1 tbsp cocoa powder
  • 2 tbsp black/ brown sugar
  • 2 drops of vanilla essence (optional)
  • 1/8 tsp instant coffee (optional)

Directions

Mix instant coffee, cocoa powder and sugar. Add in liquids and stir till all solids have melted.

Note: Can be made cold. Just add ice ;-)

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One of my most treasured possessions! Bought for me by my brother! I’m the girl and he’s that cheeky boy– we used to strangle each other all the time. And fight. And kick. And … uh… shoot each other with our fingers…

Okay… better stop embarassing myself.

Have a nice day. Go apologise to your brother for strangling him when you were both young but not necessarily innocent.

Anyhow, bye.

5 Ways to use my lovely Cookie Dough Spread WILL come next…(they are half gone already!)

Low Calorie Choco-Cookie-Dough Spread

Pancake batter?

Wait…Cake batter?

No? Then it must be Chocolate cake batter!

Ah HA! I know I know! Cookie dough?!

Its…
COOKIE DOUGH SPREAD…!!!!

oh well… CHOCOLATE Cookie Dough Spread…

Lol. I’m starting to sound like a commercial.

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Cookie Dough Spread

No. of servings: 1?

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Ingredients

Non- Vegan
  • 8 tbsp cocoa powder
  • 1 can garbanzo beans (drained)
  • 1 can lotus seeds in syrup (drained)
  • Condensed milk (to your favoured consistency)
  • 1 tsp Vanilla essence/ Extract (ESSENTIAL!!!)
  • 1 tsp Coffee powder (or to taste)
  • 1 tsp Chocolate paste (optional)
  • Chocolate chips (optional)
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Vegan
  • 8 tbsp cocoa powder
  • 1 can garbanzo beans (drained)
  • 1 can lotus seeds in syrup (drained)
  • Agave syrup/ Soy Creamer/ Maple syrup(to your favoured consistency)
  • 1 tsp Vanilla essence/ Extract (ESSENTIAL!!!)
  • 1 tsp Coffee powder (or to taste)
  • 1 tsp Chocolate paste (optional)
  • Vegan Chocolate chips (optional)
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Directions

Put everything (except chocolate chips) into a blender/food processor/vita-mix and blend to smooth consistency.

Mix in chocolate chips!

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Coming up soon: 5 Ways to eat Chocolate Cookie Dough Spread!

LOOK HERE!

I’m dedicating this post to Chocolate Covered Katie— My most favourite writer/cook/baker/blogger ever!! To http://chocolatecoveredkatie.com/2011/05/17/want-to-be-featured/

I’m also submitting this to my most favourite event! :

Aspiring Bakers #7 : Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

YAY! Thank you DG for hosting the event!

Fat-Free Banana Recipe Carnival

I have about 500 recipes in my favourites.

Oh no.

Time to get organised. I suggest a recipe carnival, or rather recipe carnivals

Let’s start with bananas… Here we go…

Muffins

Banana Bread for One by Chocolate Covered Katie

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Double Chocolate Banana Muffins by Portuguese Girl Cooks

Banana. Milk. Honey. Muffins by Everyday Emotion

Fat Free Banana Chocolate Chip Muffins by Short Bread Bakery

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Banana-Nut Oat Bran Muffins by twopeas and their pod

banana nut oat bran muffins

Banana Chocolate Chunk Muffins by Snacking Squirrel

Blueberry Banana Oat Muffins by Snacking Squirrel

Pancakes

Banana Pancakes for One by Chocolate Covered Katie

Chocolate Banana Pancakes  by Green Light Bites

Chocolate Banana Pancakes with Easy Blueberry Topping close up

Quick Whole Grain Banana Pancakes by Green Light Bites

Whole Grain Banana Pancakes moreWhole Grain Banana Pancakes even more

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Chocolate Chip Banana Pancakes for One by Healthy Food for Living

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Others

Banana and Honey Bread  by pReCiouS MoMentS

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Chocolate Banana Soufflés by Skinny Taste

More to come…

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Low Sugar Coffee- Choco Facarons– yeah, again

HAPPY MOTHER’s DAY!

How about surprising your mum with some heart- shaped pancakes?

It wasn’t happy at all at my place. Dad went crazy all over the Singapore General elections and got himself an hour of lecture (i.e. scolding) from my mum for caring more about politics than our family. (You can’t exactly shout ‘HAPPY MOTHER’s DAY!’ while something like that is happening). Like all the other times, my brother and I took refuge in our room. How exciting. Is this how it feels to be a refugee during a war? Seems like it. If it is, I’ll probably be right at home in Afghanistan. Sorry. That was a strange analogy. And terribly boring rambling.

On another note, I just took my SATs on Saturday. It was fun doing MCQs for once. Though comprehension questions are truly mind- boggling. There goes my marks for ‘Reading’.

Anyhow…

I tried to make macarons for Good Friday (yeah, that was looong ago)… and failed again. My meringue was perfect. Turned the bowl upside down over my head and nothing fell out, at all.

Its the macaronage. Always the macaronage. 😦

When you drip some of the batter its supposed to flatten after about 30 seconds. Mine didn’t. At all. Because I forgot to continue to mix the batter until it could. Urrggghhh.

I. Will. Succeed. Next. Time. When I finally gather up the courage to anyway. Did I mention I accidentally kept my facarons in the freezer? That explains the odd grainy texture of my facarons.

I was more creative this time though. Filled the facarons with Dulce de Leche and crunchy pumpkin seeds/ red bean paste/ ganache.

This time, my macaron/ facaron batter had a 30g packet of Mocha- Coffee flavouring I found for 30cents at Phoon Huat (a really good deal!) and a couple tablespoons of cocoa powder.

I have a problem with my macaron making that recipes always ask that the macarons are baked at +/-150 degrees celcius for about 15 minutes but mine never seem ready by then. I would test the batch by pushing one of the macarons a bit and it would always feel soft and undercooked so I always have to increase the temperature and extend baking time to close to 30 minutes! Please, experienced bakers! Do you know what may be wrong in this?! Please advise me! Thanks!

Low Sugar Coffee- Choco Macarons

Adaped from Trang’s Kitchen

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Ingredients

40 grams egg whites

30 grams powdered (icing) sugar

1 30g packet Mocha- Coffee flavouring (from Phoon Huat– you can replace this with 30g of instant 3-in-1 coffee powder/ instant cappunccino or latte powder or anything to that effect)

2 tbsp cocoa powder

15 grams ground almonds

20 grams ground peanuts

15 grams granulated sugar

 

Method

In a bowl whisk together the powdered sugar and ground almonds. Sift through a sieve twice and set aside.

With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream.

Be careful not to over-beat, or the meringue will be too dry.

Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.

Fill a pastry bag fitted with a plain tip (Ateco #806 or #807) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out at room temperature for an hour to harden their shells a bit.

Preheat the oven to 300 degrees F.

When ready, bake for approximately 12-14 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.

LOOK HERE!

I’m submitting this to

Aspiring Bakers #7 : Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

YAY! Thank you DG for hosting the event!

BYEBYE!!!! 😀