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Tag Archive: cake

Marbled Chocolate Pumpkin Muffins (gluten-free + paleo)

October 14, 2014 Leave your thoughts Print this page

Oh my gosh. So it’s been a month since I posted last?! Yikes. I guess what they say is right about junior year of high school. If only blogging was a homework assignment…

I feel like so much has been happening in my life and some of it I can catch and some of it just flies away without a second glimpse. I think I like it, though–being busy feels good.

What are some of these events? Well, for one, I got my driver’s license a little more than two weeks ago…

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…and driving yourself to school, the gym, and yoga in your Mini Cooper is really, really awesome.

I also attended a 15 hour yoga and body image intensive at my yoga studio last weekend…

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…which was an amazing, empowering experience with such kind, beautiful people that I am so happy I was a part of (that’s a whole other post).

I’ve already written a crapload of essays and lab reports for my AP classes…

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…and procrastinated on all of them by Googling Grumpy Cat memes.

I had a dinner party with two of my best friends, Kara and Rebecca…

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…where we proceeded to devour the equivalent of three Delicata squashes twice-baked in the oven with Lebanese spices.

I made my own sprinkles from scratch…

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…which melted before I could get a good photograph of them decorating banana chocolate cupcakes. So I’ll just have to make them again for you all. 😉

I did lots of other things, too (like walked in the rain with a giant purple cauliflower on my back and visited my first college), but enough about me and more about these insanely delicious muffins.

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Not only are these incredibly beautiful, but they’re also super tasty–a wonderful combination of moist, lightly-spiced pumpkin and rich, decadent dark chocolate. I love the contrast of the orange and the dark brown; it’s so perfect for fall. 🙂

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Personally, I’m a cake girl–sure, frosting is all right (well, it’s more than all right when it’s chocolate frosting), but whenever I’m craving a dessert that isn’t ice cream, my thoughts immediately go to the cake, not what sits atop it. Am I the only one? I hope not.

In any case, to satisfy all of you frosting/icing people, I have created a light, creamy vanilla bean frosting that can be whipped up in a flash if you decide you don’t want a muffin and would prefer a cupcake. And yes, I put real vanilla beans in there. Those guys are the bomb. I do love vanilla.

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Whatever path you choose–be it one of muffin or one of cupcake–your tastebuds will thank you from embarking on this chocolate-pumpkin journey. This one just sits on the boundary of “breakfast” and “dessert,” so that basically gives you permission to enjoy one whenever the heck you’d like. And–bonus–you can tell your friends you baked something that wasn’t inspired by a PSL. (I swear, if I see one more pumpkin spice latte drink, dessert, or dish, I will never eat pumpkin again.)

Happy October, everybody! 😀

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Print this page

Marbled Chocolate Pumpkin Muffins

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 10 muffins/cupcakes

FOR THE MUFFIN/CAKE:

5 eggs

1/2 cup of pumpkin puree

1/4 cup of coconut oil, melted

1/2 cup of coconut sugar (or organic unrefined cane sugar)

1/4 cup of full-fat coconut milk

1 tablespoon of freshly-squeezed lemon juice

1/2 cup of coconut flour

1/2 cup of tapioca flour

1/2 teaspoon of salt

1 tablespoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of allspice

1/4 teaspoon of nutmeg

1/4 teaspoon of cloves

3 ounces of dark chocolate chips, melted

3 tablespoons of cocoa powder

VANILLA BEAN FROSTING (optional)

Directions

Preheat the oven to 350 degrees. Line a muffin pan with 10 parchment muffin liners; set aside.

In a large bowl, whisk together the eggs until pale yellow and fluffy. Then, to the eggs, add the pumpkin puree, coconut oil, coconut sugar, coconut milk, and lemon juice; whisk vigorously until well-combined and no clumps of pumpkin remain.

In a small bowl, sift together the coconut flour, tapioca flour, salt, baking powder, and spices. Stir together with a fork or spoon, then pour into the large bowl with the wet ingredients. Using a spatula, fold everything together until just combined.

Transfer about 3/4 cup of the prepared batter to a separate small bowl. Add the melted dark chocolate chips and cocoa powder to it, and mix with a clean spatula to combine. You’re now ready to assemble!

Using an ice cream scoop or two large spoons, place a large spoonful (about a couple tablespoons worth) of the pumpkin only batter in the bottom of each muffin liner. Next, using a clean scoop or set of spoons, carefully place a small dollop (about a tablespoon) of the chocolate and pumpkin batter on top of each previous layer of pumpkin batter. Top each with another small scoop of the pumpkin only batter. If you have any leftovers of either when you’re done, no worries–just make them into their own exclusively pumpkin/exclusively chocolate muffins!

With a small knife or wooden skewer, gently swirl the pumpkin and chocolate layers together. You can’t really mess this up, so just go for it, making sure you concentrate on swirling the bottom around.

Place in the preheated oven and bake until a toothpick just comes out clean, about 20 to 25 minutes. Let cool in the muffin tin for half an hour, then transfer to a cooling rack to come to room temperature. Top with vanilla bean frosting, if desired.


What is your favorite ingredient to pair with pumpkin? Leave me a comment here or on Facebook and let me know!


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Marbled Chocolate Pumpkin Muffins

October 14, 2014 Print this page

Not only are these incredibly beautiful, but they’re also super tasty–a wonderful combination of moist, lightly-spiced pumpkin and rich, decadent dark chocolate. I love the contrast of the orange and the dark brown; it’s so perfect for fall. 🙂 Adapted from here.

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 10 muffins/cupcakes

FOR THE MUFFIN/CAKE:

5 eggs

1/2 cup of pumpkin puree

1/4 cup of coconut oil, melted

1/2 cup of coconut sugar (or organic unrefined cane sugar)

1/4 cup of full-fat coconut milk

1 tablespoon of freshly-squeezed lemon juice

1/2 cup of coconut flour

1/2 cup of tapioca flour

1/2 teaspoon of salt

1 tablespoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of allspice

1/4 teaspoon of nutmeg

1/4 teaspoon of cloves

3 ounces of dark chocolate chips, melted

3 tablespoons of cocoa powder

VANILLA BEAN FROSTING (optional)

Directions

Preheat the oven to 350 degrees. Line a muffin pan with 10 parchment muffin liners; set aside.

In a large bowl, whisk together the eggs until pale yellow and fluffy. Then, to the eggs, add the pumpkin puree, coconut oil, coconut sugar, coconut milk, and lemon juice; whisk vigorously until well-combined and no clumps of pumpkin remain.

In a small bowl, sift together the coconut flour, tapioca flour, salt, baking powder, and spices. Stir together with a fork or spoon, then pour into the large bowl with the wet ingredients. Using a spatula, fold everything together until just combined.

Transfer about 3/4 cup of the prepared batter to a separate small bowl. Add the melted dark chocolate chips and cocoa powder to it, and mix with a clean spatula to combine. You’re now ready to assemble!

Using an ice cream scoop or two large spoons, place a large spoonful (about a couple tablespoons worth) of the pumpkin only batter in the bottom of each muffin liner. Next, using a clean scoop or set of spoons, carefully place a small dollop (about a tablespoon) of the chocolate and pumpkin batter on top of each previous layer of pumpkin batter. Top each with another small scoop of the pumpkin only batter. If you have any leftovers of either when you’re done, no worries–just make them into their own exclusively pumpkin/exclusively chocolate muffins!

With a small knife or wooden skewer, gently swirl the pumpkin and chocolate layers together. You can’t really mess this up, so just go for it, making sure you concentrate on swirling the bottom around.

Place in the preheated oven and bake until a toothpick just comes out clean, about 20 to 25 minutes. Let cool in the muffin tin for half an hour, then transfer to a cooling rack to come to room temperature. Top with vanilla bean frosting, if desired.


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Chocolate Chip Nutella Cake

June 15, 2014 Print this page

This was my sixteenth birthday cake, and boy, was it a dessert to remember. Surprisingly, one slice of this bad boy has over 15 grams of protein, so feel free to eat it for breakfast…or dinner…like my parents did…

Ingredients

Prep Time 1 hr
Cooking Time 20 min
Total Time 1 hr 30 min
Yield 10 monster slices of cake

8 eggs

1 cup of full-fat coconut milk

1/2 cup – 2/3 cup of your preferred liquid sweetener (I used a little more than 1/2 cup of coconut nectar)

2 tablespoons of vanilla extract

1 teaspoon of apple cider vinegar

1/2 cup of coconut oil, melted

1 cup of coconut flour

1/3 cup + 1 tablespoon of arrowroot powder

1/3 cup of tapioca powder

1 teaspoon of baking soda

3/4 teaspoon of salt

3/4 cup of mini chocolate chips

NUTELLA FROSTING

Directions

First, cake time: preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper. Grease them well with coconut oil and dust lightly with arrowroot powder. Set aside. 

This is a big cake, so you’re going to need lots of eggs! Beat them in the bowl of a stand mixer until light and fluffy, about 3 to 4 minutes. 

Next, pour in the full-fat coconut milk,  liquid sweetener, vanilla extract, and apple cider vinegar. Mix to combine for about a minute, then pour in the coconut oil.

Meanwhile,  in a small bowl, sift the coconut flour, 1/3 cup of arrowroot powder, tapioca powder, baking soda, and salt. Stir to combine and mix in 1/2 cup at a time into the wet ingredients.

In another small bowl, mix the mini chocolate chips with 1 tablespoon of arrowroot powder. Pour the chocolate chips into the bowl with the cake batter and fold with a spatula to incorporate.

Divide the batter evenly among the two cake pans and put into the preheated oven. Bake until a toothpick comes out clean in the center and the cakes feel firm to the touch, about 20 to 25 minutes. Let the cakes cool in their pans for 15 minutes, then flip onto cooling racks to come to room temperature.

While the cakes are cooling, prepare the frosting. Don’t eat it all in the process.

Once the cake is completely cool, spread about 1/3 of the frosting on one of the cakes. I used an inverted spatula to make my life much easier.

Place the second cake on top of the first one and spread another third of the frosting over the top of the first cake and the sides of both cakes. Everything should be smooth when you’re finished.

Put the remaining frosting into a pastry bag fitted with your favorite tip–I used one in a kind of star shape–then pipe decorations all over the cake. You can also just spread the extra frosting all over the cake in an extra-thick layer if you’re feeling lazy.

And there you have it: a delicious, healthy cake that’s actually quite pretty to look at.


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Nutella Frosting

June 15, 2014 Print this page

It’s no secret that I love the combination of chocolate and hazelnuts. But add avocado and slap it on a cake…oh boy, that’s heaven.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for a 2 layer cake or 16 cupcakes

1 cup of dry-roasted hazelnuts

4 soft, ripe avocados

1/3 cup of maple syrup or honey

2/3 cup  of cocoa powder

1 tablespoon of vanilla extract

A pinch of salt

Directions

In the bowl of a food processor, pulse the dry-roasted hazelnuts until the texture of nut butter, about 2 to 3 minutes.

Add in the avocados, maple syrup or honey, cocoa powder, vanilla extract, cinnamon, and salt. Process to completely combine, about 2 minutes, scraping the bowl down with a spatula halfway through.

Frost on cake, cupcakes, or eat with a spoon!


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Chocolate Chip Nutella Cake (gluten-free, grain-free, dairy-free)

June 14, 2014 Leave your thoughts Print this page

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Well hello!

I’ve been so busy cooking and working on six zillion final tests, projects, and do-dads to mention that I turned sixteen!

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YAAAAAAAAAY! I can now legally drop out of school and drive (with a permit and licensed adult in the car)!

But forget about me. Let’s talk about cake. Chocolate chip nutella cake, to be exact.

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Look at this baby. Two layers of vanilla cake with chocolate chips stuck together by and slathered with chocolate hazelnut frosting. Dream cake? I think yes.

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The best part? You can eat this cake for breakfast. Or lunch. Or dinner. Why? It’s filled with so many good-for-you ingredients: coconut flour, avocados, hazelnuts, dark chocolate, and fresh, local eggs, just to name a few. And while I don’t believe in counting calories or nutrients–what home cook has both the tools and that much patience–I’d estimate one piece of this cake to have between 15 and 20 grams of protein.

While I do not encourage eating the entire cake by yourself, this really goes to show you that your dessert doesn’t have to be loaded with white flour, sugar, and butter to taste good, and eating cake can actually be quite a nutritious experience.

And everyone needs an excuse to eat cake, anyway.

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If you’re ready to make this magical chocolate beast, come with me and let’s get started.

First, cake time: preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper. Grease them well with coconut oil and dust lightly with arrowroot powder. Set aside.

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This is a big cake, so you’re going to need lots of eggs! Beat 8 of them in the bowl of a stand mixer until light and fluffy, about 3 to 4 minutes.

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Next, pour in 1 cup of full-fat coconut milk, 1/2 cup-2/3 cup of your preferred liquid sweetener (I used a little more than 1/2 cup of coconut nectar), 2 tablespoons of vanilla extract, and 1 teaspoon of apple cider vinegar. Mix to combine for about a minute, then pour in 1/2 cup of melted coconut oil (I used refined to make it less coconutty).

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Meanwhile,  in a small bowl, sift 1 cup of coconut flour, 1/3 cup of arrowroot powder, 1/3 cup of tapioca powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt. Stir to combine and mix in 1/2 cup at a time into the wet ingredients.

In another small bowl, mix 3/4 cups of mini chocolate chips with 1 tablespoon of arrowroot powder. Pour the chocolate chips into the bowl with the cake batter and fold with a spatula to incorporate.

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Divide the batter evenly among the two cake pans and put into the preheated oven. Bake until a toothpick comes out clean in the center and the cakes feel firm to the touch, about 20 to 25 minutes. Let the cakes cool in their pans for 15 minutes, then flip onto cooling racks to come to room temperature.

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Meanwhile, make the frosting: in the bowl of a food processor, pulse 1 cup of dry-roasted hazelnuts until the texture of nut butter, about 2 to 3 minutes. Then add in the meat of 4 soft, ripe avocados, 1/2 cup of your preferred liquid sweetener, 3/4 cup of cocoa powder, 1 tablespoon of vanilla extract, a pinch of cinnamon, and 1/2 teaspoon of salt. Process to completely combine, about 2 minutes, scraping the bowl down with a spatula halfway through.

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Taste and add more cocoa powder/sweetener if necessary.

Once the cake is completely cool, spread about 1/3 of the frosting on one of the cakes. I used an inverted spatula to make my life much easier.

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Place the second cake on top of the first one and spread another third of the frosting over the top of the first cake and the sides of both cakes. Everything should be smooth when you’re finished.

Put the remaining frosting into a pastry bag fitted with your favorite tip–I used one in a kind of star shape–then pipe decorations all over the cake. You can also just spread the extra frosting all over the cake in an extra-thick layer if you’re feeling lazy.

And there you have it: a delicious, healthy cake that’s actually quite pretty to look at.

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What is your dream birthday cake combination? Leave me a comment here or on Facebook and let me know!


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