Be My Schmalentine | Quick Sticky Chocolate Cake for One (or Two)

February 13, 2013 By 24 Comments

Sticky Chocolate Cake for One | Once Upon a Recipe

Here we are again. It’s almost February 14. Schmalentine’s Day. Hooray.

I’ve said it before, and I’ll say it again, Valentine’s Day just ain’t my jam. It kind of makes me want to gag. I am a big believer in giving and receiving love every damn day of the year, and therefore I fail to see the point of devoting an entire day to over-the-top demonstrations of love when it’s much nicer to spread it around all year. Flowers? Yes, I’d like to receive them a little more regularly, please and thank you. Chocolate? I already eat it nearly every day. A nice dinner out? Let’s do it. Weekly. Jewelry? I’m not really into it. Jewelry makes my body feel…cluttered.

Sticky Chocolate Cake for One | Once Upon a Recipe

Simple acts of love? Now we’re talking. Slip a sweet note into my coat pocket. Make me a simple dinner at home. Pick up a nice bottle of wine to enjoy with dinner. And don’t wait for February 14 to do it.

Whether or not you have a significant other to celebrate with this Valentine’s Day, you’re probably looking for a sweet treat to enjoy. If nothing else, V-day is a total excuse to eat as much chocolate as your little heart desires. How about this quick and dirty chocolate cake? I came across this recipe for chocolate cake for one in the beautiful cookbook “Home Made Winter” by Yvette van Boven. The recipe is described as a 3-minute chocolate mug cake.

Sticky Chocolate Cake for One | Once Upon a Recipe

 

Cringe. Friends, I don’t do mug cakes. The microwave, while useful for many things, does not cook cakes very well. Have you ever tried it? The texture is just…ugh. Gummy. Spongy. Yuck. But what intrigued me about this recipe is the fact that Yvette suggested that the cake could be baked in the oven for those who find microwave cakes to be off-putting. For the record, I tried the cake both ways. And I maintain my sentiments about microwave cakes. But you may wish to give it a try, especially if you’re in a pinch for time.

For me, this cake serves a particular purpose. Either you’re having a mad craving for chocolate cake and you don’t want to go to the trouble of making a big cake, and then be left with an entire cake to entice you until it’s gone. Or, you’re in a pinch for a quick dessert for one or two. The cake batter comes together in a flash, and even if you choose to bake it in the oven, it will be ready within 20 minutes. Go the microwave route, and you’ll be taking your first bite in just over 3 minutes. The best part? No leftovers!

Sticky Chocolate Cake for One | Once Upon a Recipe

Quick Sticky Chocolate Cake for One (or Two) ~ adapted from Home Made Winter

3 TBSP. all-purpose flour

1/4 tsp. baking power

Pinch of salt

3 TBSP. sugar

2 TBSP. cocoa powder

1 egg

1/2 tsp. vanilla

3 TBSP. milk

3 TBSP. vegetable oil

3 TBSP. dark chocolate chips

If using the oven, preheat it to 350°F and spray your baking dish with non-stick spray (I used a large ramekin dish). If using the microwave, pick a large microwave safe mug. Use a separate bowl to mix together all of the ingredients and pour into the baking dish. If using a mug, you can simply add everything into the mug and mix it together. No clean-up! However, with the microwave technique, you can omit the baking powder and salt. Bake your cake for about 20 minutes, or until a toothpick inserted into the centre of the cake comes out clean. If using the microwave, pop your mug into the microwave and cook on high for 3 minutes. The cake will rise over the rim of the mug, but don’t sweat it.

Enjoy the cake while still warm, and definitely feel free to add a scoop of ice cream on top. I’m a bit of a chocolate cake purist and prefer to eat it straight up.

Sticky Chocolate Cake for One | Once Upon a Recipe

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Need some other Valentine’s Day ideas? I suggest that you start your day with Banana Bread Oatmeal Pancakes or my Nana’s Cinnamon Buns. If you’re in the mood for a love day beverage, I highly recommend a Red Lotus Martini (or two) or a big glass of Red Wine Sangria.

Cooking together is so romantic (in my opinion). Get in the kitchen with your significant other or your friends and make some heart-shaped pizzas with this Whole Wheat Pizza Dough. For a festively colored side dish, try this creamy and dreamy Beet Risotto.

Sweet treats? These Red Velvet Sandwiches are delicious and easy. If you’ve got a little more time on your hands, make some decadent Rice Pudding. Or Homemade Snickers Bars. Or Bourbon Pecan Pie Brownies. For something a little lighter, try Fruit Salsa and Cinnamon Chips. And diving into this Skillet Chocolate Chip Cookie might just be the most delicious thing you can do on February 14.

Happy love day, my friends. And remember to share some love, each and every day of the year. <3

Filed Under: Holidays, Sweet Treats Tagged With: , , , , ,

A Farewell to Summer | Strawberry Rhubarb Crumb Cake

September 11, 2012 By 24 Comments

Fall is here. Can you feel it? The hours of daylight are becoming shorter, a chill descends upon us in the late evening and lingers until late morning, and I have turned on the seat heaters in my car once or twice (for reals). The leaves are beginning to turn those beautiful shades of gold. Pumpkin spice lattés are back! I find myself craving hearty soups and comfort food for dinner instead of lighter summertime fare. I want to bake with apples and pumpkin and delicious fall spices.

Over the past week or so, things have felt different to me. It’s interesting how the universe ebbs and flows, and how each season brings with it new ideas, feelings, and goals. I was reflecting on this post the other day, and I was reminded of the idea that Fall, in a sense, marks the beginning of a new year.

Fall presents an opportunity for a fresh start. Last Summer, the psychic told me that the number nine repeatedly made an appearance in my tea leaves, palm, and tarot cards. Based on that, he predicted that September was going to be an important month. Six weeks later, at my friend’s wedding reception, her mother hugged me and randomly said “Always remember that number nine is lucky” before walking away. Nothing noteworthy happened last September. But I’m convinced. This September is mine.

In less than two weeks, I am going to run my first half marathon. I’m freaking a little bit. Maybe a lot actually. I don’t feel as prepared as I would like. The running partners that I signed up for the race with have decided to withdraw their registrations due to running injuries. I’ve been having painful shin splints over the past couple of weeks – probably a result of overtraining as I frantically prepare for a 22km trek through the mountains. Friends, I am scared. But I am also excited. I know that I can do it – now it’s just a matter of doing it. Mind over matter. Positive thinking. Believing in myself.

For me, Fall also means turning another year older. In exactly one month, I will celebrate another year of living. Of experiences and lessons learned. It seems that once one passes the age of 25, birthdays aren’t quite as fun or exciting as they used to be (ie. the girlie sleepovers). But this year, I’m milkin’ it. I will only turn 28 once, so I damn well better celebrate it. My favorite people + lots of wine + a kick-ass birthday cake + a little dancing = the only way to do it.

But before half marathons and birthdays (and all of the other incredible things that are on the horizon), we must bid farewell to Summer. This cake is one way to do just that. A delicious sour cream cake is topped with a strawberry and rhubarb quick jam and then blanketed with crumble topping. We’re talking ample cake-to-crumble ratio here friends.

So quick! Bake this pretty little cake up before all of the strawberries have disappeared from the shelves and a garden full of rhubarb is just a memory! And enjoy a slice with a steaming up of coffee or tea, or for breakfast, and preferably with someone fabulous. I most certainly did.

Strawberry Rhubarb Crumb Cake (adapted from About.com, Southern Food Guide)

For the filling:

2 cups rhubarb, thinly sliced

1 pint strawberries, sliced and slightly mashed

1 TBSP. fresh lemon (or lime) juice

2/3 cup sugar

3 TBSP. cornstarch

For the cake:

1 1/2 cups all-purpose flour

1/4 tsp. baking soda

1 tsp. baking powder

Pinch of salt

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 eggs

1/2 cup sour cream

2 tsp. vanilla extract

For the crumble topping:

3/4 cup all-purpose flour

1/2 cup sugar

1/2 tsp. ground cinnamon

Pinch of ground nutmeg

5 TBSP. melted butter

1/2 cup chopped pecans

For the filling: In a medium saucepan, combine the rhubarb, mashed strawberries, and lemon juice. Mix the sugar and cornstarch together and add to the fruit mixture. Bring to a simmer, then reduce the heat to low and stir until thickened (about 5 minutes). Remove from heat and let cool.

For the cake: Preheat the oven to 350°F. Combine the 1 1/2 cups flour, baking soda, baking powder, and salt in a bowl.

In a large mixing bowl, beat the butter with the 3/4 cup sugar until light and fluffy. Add in the eggs and sour cream, and then the vanilla. Slowly add in the flour mixture until smooth and blended. Spread in a greased 9-inch springform pan. Spoon the cooled filling mixture over the cake batter.

For the crumble topping: Combine the ingredients, mix well, and sprinkle evenly over the filling layer. Bake for about 45-50 minutes, or until the cake is firm and topping is lightly browned. Allow to fully cool before slicing. The cake will keep, well-wrapped in the refrigerator, for a couple of days.

PS. You guys rock. In case I don’t tell you often enough. xoxo

 

Filed Under: Breakfast, Fruit, Summer, Sweet Treats Tagged With: , , , , , ,

Giving Thanks | Pumpkin Breakfast Cake

October 7, 2011 By 7 Comments

 

 

 

 

 

 

 

 

 

 

 

OK, I know what you’re thinking…

Not another pumpkin recipe.

But wait! Don’t run away! Allow me to plead my case.

 

 

 

 

 

 

 

 

 

 

 

This isn’t just any cake. First of all, and probably most importantly, it’s a cake you can eat for breakfast. Yep, it’s breakfast approved. You know why? Cause it’s full of hearty good-for-you ingredients like whole wheat flour, oats, nuts, and pumpkin! A nice big hunk of this cake with a steaming mug of coffee or tea will start your morning off right.

Secondly, this cake is super adaptable! If the thought of eating another pumpkin anything makes you want to vomit (although really, that would be a bit dramatic of you), then you can change it up! You can use applesauce or banana instead of pumpkin. You can sub in almonds, raisins, coconut, or any other nuts or dried fruit for the pumpkin seeds and walnuts. Or change up the spices! In fact, one of my favorite versions of this cake uses applesauce, cinnamon, almonds and coconut. Delish!

 

 

 

 

 

 

 

 

 

 

 

But back to this particular version of the cake, with pumpkin! It’s moist, nutritious, delicious, and seasonal. Just in case you need an excuse to eat cake for breakfast. Personally, I don’t need an excuse. (Don’t you know me by now?!) :) This recipe was shared with me several years ago by a very special lady. I remember awakening to the wonderful aroma of one of these breakfast cakes baking away in the oven on several occasions. And while we probably won’t have another opportunity to share a piece of breakfast cake and tea on a lazy weekend morning, I hope she knows that she will remain in my heart always.

Happy Thanksgiving weekend to you and yours! May we all remember to be thankful for what we have.

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Breakfast Cake

1 cup white flour

1 cup whole wheat flour

1 cup oats

2 tsp. baking powder

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg (optional)

1/2 tsp. ground allspice (optional)

1/2 tsp. ground cloves (optional)

Pinch of salt

1 cup olive oil

1 cup white sugar

1 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (or other fruit)

1/2 cup raw pumpkin seeds (or other nuts/dried fruit)

1/2 cup chopped walnuts (or other nuts/dried fruit)

Preheat the oven to 350°F. Whisk together the flours, oats, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, combine the olive oil, sugars, eggs, and vanilla. Add to the dry ingredients and mix well. Add in the pumpkin puree and the pumpkin seeds and walnuts. Stir well. Pour/spread into a large greased bundt pan (or two loaf pans). Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool thoroughly before turning out of the pan(s).

*Please note that you may also halve the recipe and bake the cake in a loaf pan. Or keep the recipe as is and bake two loaves, freezing one for later.

PS. I can’t make any promises that I’m done with the pumpkin recipes…

Filed Under: Bread, Breakfast, Holidays, Sweet Treats Tagged With: , , , , ,

Something Sweet | Lemon Poppy Seed Cake

November 16, 2010 By 2 Comments

Confession: I love lemon (almost as much as I love chocolate). And I love cake. If you share these loves, then you will adore this cake! It is a wonderful, moist, lemony cake with a little bit of a twist on your typical lemon poppy seed cake. While it starts off with a cake mix, there are a few extra additions that make this cake something special. It is so easy to prepare, and it is delicious! What more could you ask for?!

Last night, I whipped this bad boy up and took it to work today for my coworker’s birthday. I came home with just one little sliver of cake for Honey to try, so evidently it was enjoyed by all. Try this cake. I guarantee you will love it. In fact, I’m so sure you’ll love it that I will make you a deal. If you make this cake, and don’t enjoy it wildly, I will come over and eat it for you.

Enough talk. Here’s the recipe.

Lemon Poppy Seed Cake (from Winners)

To start, mix together 1/4 cup of poppy seeds with 1/4 cup of milk and let soak in the fridge overnight. (I have been in a hurry with this recipe before and have just let the poppy seeds soak for half an hour before, and it’s turned out just fine).

Then, in a large mixing bowl, add:

1 box of lemon cake mix (ie. Betty Crocker)

1 3-ounce package of instant vanilla pudding

4 eggs

1/2 cup canola oil

1 cup of warm water

Mix the ingredients together well using an electric mixer. Add the poppy seed mixture and mix well. Set aside for a moment. In a small bowl, mix together the spice mixture – 1 TBSP. each of cocoa, cinnamon, and white sugar. Next, grease and flour a bundt pan. Pour in a little bit of batter, then sprinkle on a layer of the spice mixture. Repeat the process several times, alternating the batter and the spice mixture until everything is in the bundt pan. Bake at 350F for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool, and then turn the cake out of the pan. Mix together 3 TBSP. fresh lemon juice with 6 TBSP. white sugar, and drizzle over the cake (the lemon drizzle really boosts the lemon flavor and gives it a lovely tang). Now, try not to eat the entire cake in one sitting. With company, it would definitely be possible. Happy eating!


Filed Under: Sweet Treats Tagged With: ,