peach crisp smoothie

So I'm halfway through my second week back to school and I'm already missing sleeping in, eating pancakes for breakfast on a Wednesday, laying in bed browsing Pinterest foreversssss, and eating cake for lunch. Well the cake for lunch thing doesn't depend on if I'm on break or not, but you know. Being back to normal life has me hurting. My brain. My heart. {dramatic.} My abs. Seriously did someone somehow punch me in the stomach without me knowing errrrrr what?

The thing about being a blogger is that you pick and choose what you share. I think everyone tends to leave out the awkward or embarrassing parts and that ends up painting the picture of a perfect person. And I am far from that. So lest you people think I'm not totally loony and don't make a fool out of myself constantly, I'm gonna tell you a funny story. That happened at the gym this afternoon. It's already wonderful, isn't it? 

So at my gym, there's this really tiny trainer and this really huge trainer. The huge trainer is really serious, intimidating, has a freakishly low voice, and his biceps are about the size of a watermelon. When I started going to the gym, I kid you not, he scared the crud out of me and I would fumble trying to figure out how to turn the treadmill on for like HOURS {dramatic.} rather than ask him for help. As time went on, the tiny trainer ended up being my trainer- less scary, ya know. 

ANYWAYS. Today, I noticed I had squats as part of my program and I was dying a little bit inside because the gym was packed and I hate squatting in front of people. I mean, is it even possible to enjoy that? Not after watching some girl nearly touch her booty to the floor and bounce up effortlessly. When I moved over to the squatting cage {pretty sure that's not the right term.}, I asked my trainer to help me and give me some tips because I was pretty sure I wasn't doing it right. 

WELL. No, he called the other trainer to help me. Oh my gosh you guys, I wish I could have just ran out of there like the speed of light. As he meandered on over to me, he set up the barbell, explained what to do, and made me face the WALL. After he walked away, I decided I'd had enough of staring at a wall and sticking out my butt for all the world to see so I thought I'd move the hooks so I could squat the other way.  BAD IDEA, YOU GUYS. BAD. I. DEA. Bolts went flying, dinging off of this thing and that thing. My friend tried to help me move the barbell and we nearly hit a few people in the schnoz. The huge trainer yelled to the tiny trainer that I needed to face the other way, and me being the stubborn brat that I am said I didn't want it that way. 

MORAL OF THE STORY. I totally made a fool out of myself, made a crap load of noise, nearly took a few precious lives with a barbell, and made the trainer who already dislikes me dislike me a teensy bit more. 

I'm trying to think of how to segway from that gem of a story to this smoothie, but can't really think of anything. So here ya go! A smoothie for your face! I think you'll love it. It tastes like dessert and you can totally have it for breakfast. Or if you're a freak stress-eater like me, eat it for lunch. 

peach crisp smoothie 

1/2 banana

1 frozen peach

small handful of raw walnuts

1 tsp. vanilla

1 tbsp. pure maple syrup

2 tbsp. oats

dash of ground cinnamon

2 tbsp. soymilk or other non-dairy milk

handful of ice

Place all ingredients in a blender and blend on high until smooth. Add more ice or milk as needed. Pour into a glass and serve immediately. Makes one large smoothie. 

double chocolate fudge muffin for one {vegan}

"All the SIIIIIngle ladies! All the single ladies. All the SIIIIngle ladies! All the single ladies. Now put your hands uuuUUUP!" *raising my hand up high*

I was totally singing this song in my head when I was making this muffin. I sing it with pride, ya know? Single people rock! Plus, they get one gigantic muffin all to themselves so... All the more reason to forget boys, I say. 

Although I don't live on my own, I might as well as far as the whole food situation goes. Sure, my family has a nibble of this and a nibble of that, but umm. I don't need a whole jar of granola, a batch of peanut butter cups, a batch of cookies, and a pan of brownies all to myself. {… but do I?}

Yes, that sounds wonderful, but it doesn't really agree with my resolution to only eat when I'm hungry and get better at listening to my body. I'll do good the rest of the day, but shove a giant muffin in my face and goodBYEEEEE resolution, hello chocolate lerrrrv. 

I made this only a few hours after lunch {honestly, sometimes I make things for the sole purpose making things. And photographing things.}, and told myself I wouldn't eat the whole muffin and would eat it for breakfast the next morning. 

Or for dinner after the gym cuz leg presses suck. 

Ten minutes later, that muffin was nowhere to be seen and I had chocolate all over my face somehow… I dunno. Crazy chocolate, how'd you manage to get there??

I've really been loving experimenting with vegan baking {and vegan EATING in general. It's doable.} I've had some really good success when it comes to muffins/cakes/cookies, but BROWNIES. Oh my lawwwwd you guys. I tried making brownies the other day and… whoa. I mean.. They were okay but definitely not your classic brownie. No sireeeeeee. 

One of the many plus sides of vegan baking though? You can lick the bowl! Not that eggs usually stops me from doing so, but I don't have to worry about my mom yelling at me that I'll get sick. Uhh mom, I think I've built up an immunity by now. 

Anyhow. This muffin was honestly one of the best muffins I've ever had. Ever. And I have had a LOT of muffins in my day, mmkay? Not to mention it's totally vegan and there's no processed sugar or flour crap in there. You'd never have thunked it! It totally tastes full on fat and sugar loaded! It's so fluffy and cakey, I don't even want to call it a muffin. It's more like a cupcake, but we're gonna call it a muffin because that makes it more socially acceptable to eat for breakfast. Derrrr. 

"AAAAAAll the single ladies! All the single ladies…"

double chocolate fudge muffin for one {vegan} 

2 tbsp. wholewheat flour {use GF flour blend for a GF muffin}

1 tbsp. oat flour

1 tbsp. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 banana, mashed

1 1/2 tbsp. pure maple syrup {or other liquid sweetener}

3/4 tbsp. liquid coconut oil

1 sq. dark chocolate {70% or higher is good}, chopped

Preheat oven to 350ºF and grease or line a single muffin tin. In a small bowl, whisk flours, baking powder and soda, and cocoa powder. Add banana, maple syrup, and coconut oil, stirring until combined. Fold in chocolate chunks. Pour into prepared muffin tin and bake for 15-25 minutes. Cool completely before removing from muffin tin.

XXL dark chocolate & sea salt brownie cookie

So I'm kinda on this chocolate kick lately… Exceeeeept when am I not on a chocolate kick? Hi, my name is Sophie and I am addicted to Lindt 70% cocoa dark chocolate. {Hiiiii, Sooooophiieeeee.} No but really. This is getting out of hand. Looking back, I just realized there hasn't been a day in the last- oh, I don't know- EVER, that I haven't had chocolate in some way shape or form. It's a crazy love for the stuff. A yearning. A desire as strong as Channing Tatum's abs. A BURNING PASSION IN MY SOOOOOUL. 

I'll stop. 

I've come to the mature decision to feed this obsession in a good, healthy way. Although if you ask me, chocolate is pretty healthy in and of itself. It's just probably not very good if you go and eat the whole bar of chocolate, batch of brownies, pint of ice cream… You get my gist. I'll admit. I basically eat chocolate in every single way possible. In my oatmeal? Dunnniiitttt. Definitely not a bad idea, if you're wondering. Smoothies? Check. Healthy brownies? Shooosh yahhhh. Eaten the whole dang pan, in fact! But let's not go there. 

AND NOW. COOKIES. Actually, cookiEEEEE. Just for you and your pretty little chocolate loving face. 

This cookie is kind of sort of a freaking SUCCCCESSSS. I've tried making a healthy single serving cookie before and oh my gross, you guys. So did not work. That experience kind of scarred me for life and I was hesitant about trying out a new recipe. Thank heavens I did though. I basically saved all of humanity with this cookie. {things get baaaaad if I don't satisfy my cravings fast.}

This cookie is going to blow your mind. It's soft and chewy AND CHOCOLATEY. So much chocolate. So much happiness. GET EXCITED. The cookie itself is like a little hunk 'a fudgalicious brownie. And if that couldn't get any better, I pressed some of my beloved 70% on the top. And if THAT couldn't get any better… Sea salt. This is just pure chocolatey, fudgey greatness made JUST for you in a matter of minutes. 

It's actually healthy too. I know, weird huh? WHOOODA THUUUUNKED IT? It's dairy-free, gluten-free, and processed sugar free. Which MEANS. You can eat it for breakfast. With a cup of hot coffee? Oh my gosh, that is like. Heaven. Like suddenly, all is right in the world while you dip your fudgey cookie in a ginormous mug of coffee. 

No more werrrrrrds.

…… Except I do have a few more. My sincerest apologies.

You know that song "Give Me Love" by Ed Sheeran? I am making a parody… Caaaaaalled. {drumroll please.} "Give Me Fudge". Give me FUUUUUUUUHHUUUUDGE… Hmmmm myyy myyyuhhhh hmmm myyyyyy myuuhhh. Give me fuuuuuuudgeeeeee. I sure hope you've heard that song before because otherwise, you're totally thinking I'm a fool right now. And you would be correct. 

Ok, thanks for listening! Now go make yerrrsehhhlf a cookie.

XXL dark chocolate & sea salt brownie cookie

1 egg

1 1/2 tbsp. coconut oil

1 tbsp. nut butter {I used peanut butter. duh.}

dash of vanilla

2 tbsp. pure maple syrup

1/4 c. gluten-free flour

2 tbsp. unsweetened cocoa powder

1/2 tsp. baking powder

pinch of sea salt

1 square 70% cocoa dark chocolate, roughly chopped

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a small bowl, combine egg, coconut oil, nut butter, vanilla, and maple syrup. Add flour, cocoa powder, baking powder, and sea salt. Transfer to prepared baking sheet and form into a disk. Press dark chocolate chunks onto the top of the cookie and sprinkle with sea salt. Bake for 10-15 minutes. 

mini peanut butter banana bread pancakes

For some reason, I'm really really really craving SUMMER. Actually, no not some reason. I have a few. For one, it's getting sunny and warm and bright in good 'ol Nam. And to me, that means SUMMER. With my school, I feel like I'm totally running out of steam and kinda half-butting it, if ya know what I mean. I don't really have any consistent time off since the school schedule here is kinda wonky. And since I have no life, it's kinda like I have nothing else better to do. But I'm really feeling like I need a break. A 3 month one. PLEASE. The only solution? SUMMER. I also want to stuff my face with only corn, strawberries, popsicles, and avocado. Dear, SUMMER, I want you. 

So I think you get my gist, I really want summer. What does this have to do with pancakes? Nothing. I just wanted to tell someone about my problems, know what I mean, jelly bean? Sorry I called you jelly bean. I do know for a fact, however, that whatever my problem… Pancakes will solve it. And so will peanut butter. Aside from the obvious chocolate and peanut butter {or my personal favorite: peanut butter and spoon.}, banana and peanut butter are basically soul mates- destined for great things. Like my pie hole. Errr pancake hole. These pancakes are super simple, and taste like banana bread! Peanut butter banana bread that is. Oh also I should mention. I'm totally that weirdo who really strongly dislikes my pancakes sweet. I like them really plain SO there's no added sweetener in this recipe aside from the natural sweetness that the mashed bananas bring. If you're not too fond of the idea, add in a tablespoon or two of honey, maple syrup, stevia, or sugar.

mini peanut butter banana bread pancakes

2 eggs

1/2 c. mashed banana {about 2 small bananas}

3 tbsp. plain yogurt

1 tsp. vanilla extract

2 tbsp. creamy peanut butter

1/4 c. oat flour

2 tbsp. wholewheat flour 

1/2 tsp. ground cinnamon

1 tsp. baking powder

In a small bowl, whisk all ingredients until combined. Place a greased frying pan over high heat. Scoop batter by two-tablespooonfuls onto greased pan. Let cook for about 2 minutes and flip to the other side until golden brown. Serve warm with extra peanut butter, sliced banana, or maple syrup. 

toasted coconut banana smoothie

The temperatures are rising, and all I want is smoothies. Fresh, cold, icy, refreshing smoothies. Green smoothies, chocolate smoothies, strawberry smoothies, ALL THE SMOOTHIES! I could probably have one for every meal and would totally be a happy camper. 

I've recently become obsessed with toasted coconut. OBSESSED, I tell you. It's crunchy, crispy greatness has been adorning my breakfasts lately and I just can't get enough. You can't get shredded coconut around these parts other than "desiccated coconut" that's basically like snow. 

BLEHHHH. Def not as pretty as these big, chunky flakes I found at a grocery store when we were out of town awhile back. I got a big 'ol bag and it's almost gone. I sad. 

This smoothie is so simple and refreshing. Nothing fancy going on. Just a few bananas, coconut that's been lightly toasted under the broiler, some light coconut milk, ice cubes, and a little dash of cinnamon and vanilla extract for added flavor. Then ya throw it all into a blender and blend it up until all smooth, creamy, and luscious. 

I not only topped the smoothie OFF with the toasted coconut, but it also found its way into the blender. Coconut errrywherrrrrr. It gives the smoothie a little funkalicious texture that I absolutely adore. I also love when the shredded coconut that gets sprinkle atop the smoothie freezes and becomes extra crunchy. 

I'm a crunch freak. Crunch-a-holic. Crunch-o-maniac. Crunch-a-la-don. Sorry,  I'll stop before this gets weird. Errrr… Yah. 

What I'm trying to say is… You need this in your life. 

Have it for breakfast. Have it for a snack. HAVE IT FOR LUNCH! Been there, done that. I won't judge. 

toasted coconut banana smoothie

1/3 c. coconut flakes

2 bananas 

2 c. ice cubes

1/2 c. light coconut milk

1/2 tsp. cinnamon

1 tsp. vanilla extract

Spread coconut onto a lined cookie sheet. Place under your broiler for about 2-3 minutes or until golden brown; set aside. Place all ingredients {save a tablespoon or so of the coconut for topping if desired} in a blender and blend until smooth. Pour into two small glasses or one large glass and top with remaining toasted coconut. Serve immediately. 

cookie dough greek yogurt

Hmm. Totally not sure how to start this post. Or what to write in general. SO HEY. HI. HELLO. 

Here's some news! As if I'm not already totally obsessed, I'm becoming even MORE infatuated with healthy treats lately. Yup, I didn't think it was possible either. But it is, guys. It gosh dang IS.

I totally 1111100009% blame this issue of mine on Instagram. Seriously, whoa. There is a wealth of people out there posting beautiful photos that make me drool my eyeballs out {what?} over perfectly presented bowls of overnight oats, yogurt, nuts, and berries. I may or may not be becoming one of those people. HAAAAAALP.

Instagram is making me think it's totally a normal thing to lay the fruit in a perfect pinwheel, sprinkle it with pretty things, and take 10 minutes holding my iPod over my food trying to get the perfect picture. Gone are the days when I just mixed up granola, yogurt, and fruit and ate it right then and there. 

HEEEECK to the no. I have to make it PRETTY. Even if it means eating cold oatmeal or mushy fruit for breakfast. Meh fave.

{if you wanna follow my pretty food problems, click here. come to the dark side.}

Anyhoo, seeing that I follow about 400 people posting pretty food by the minute, it's no doubt, my issue is only getting worse. I wouldn't say it's a bad thing though. I'm becoming inspired to satisfy my sweet tooth with healthy things. No, not just an apple and peanut butter. Way too boring. 

ENTER cookie dough greek yogurt. YAAAH, I todes went there. And you should too. It tricks your brain into thinking you're eating something totally indulgent and calorie-laden. But nope, you're not. Take that BRAIN!!

P.S. If you need help justifying eating cookie dough for breakfast, don't worry your pretty little heart. I got chooo back… Top it off with banana slices and raw almonds. BOOM BANG POW SHEBANGG! Breakfast. 

cookie dough greek yogurt

3/4 c. greek yogurt
1/2 tsp. vanilla extract
1/2 tsp. honey
1/2 tbsp. nut butter {i used peanut butter}
2 squares dark chocolate, chopped {I used 70%}

Mix all ingredient in a small bowl until evenly combined. Top off with fresh berries, banana, or almonds.

single lady pancakes

It's Saturday! Thank you JESUUUUUUUS. Since I had my face stuck in the computer {it doesn't sound as good as "stuck in a textbook." First world problems.}, studying for exams and such, I was really REALLY looking forward to getting out of the house and seeing daylight for the first time in a billion and five years. Time to have some fun, party, and eat pancakes! And by have fun, I mean chill in the house all day and do WHAT? Nothing. And by party, I mean go to your friends rugby game and watch what looks like a bunch of dudes running around with a ball while simultaneously attempting to behead each other. {I really don't get rugby.} And by eat pancakes, I mean… EAT. ALL. THE PANCAKES. I've had an idea for some single lady pancakes swirling around in my membranes forever. Usually when I make pancakes, I'm the only one who eats them {I'm part of a weird family. In more ways than one.} AND THEN since I basically have no self control, I'll eat the whole batch. Not gooda. So I made some awesome teeny tiny baby sized pancakes! They're so cute, I just wanted to eat them! Errrr wait. 

single lady pancakes // single-serving, gluten-free, dairy-free, processed sugar-free

1 egg
3 tbsp. applesauce
5 tbsp. gluten-free all-purpose flour
2 tbsp. almond flour {or 2 more tbsp. of gluten-free flour}
1/2 tsp. baking powder

In a small bowl, combine the flours and baking powder. Stir in applesauce and egg. Spoon into circles on a greased frying pan over medium heat. Once golden brown, flip to the other side. Serve with fresh fruit and honey or maple syrup.

strawberry apple almond crisp {for one}

It's Saturday! And ya know what that means?

Sleep. 

TWO cups of coffee. {ima rebel.} 

Chillaxing. 

Food Network. 

Peace + quiet. 

BREAKFAST. 

Good breakfasts that are a little fancier than your typical mid-week morning meals. 

WEEEEELL… Maybe not. 

As I've mentioned before, I'm becoming more and more of a morning person. 

And breakfast is definitely my favorite time of the day. 

I love all the possibilities there are for wonderful, healthy, filling breakfasts. 

Oatmeal or eggs are my usual go to breakfasts- something that will keep me full and content until lunchtime. 

In the mornings, I don't really have time to sit over the stovetop flipping pancakes, but THIS. 

I can get behind this.

This breakfast SEEMS like a fancy weekend breakfast, but seriously. 

It's not. It could not be any easier!

All you do is grab a couple ingredients, throw together a simple almond crumble, dump that on a bowl of strawberries and apples, microwave it for a few minutes, and HELLO! 

Breakfast… is seeeeeeerved. 

You can bet your bottom dollar this crisp is going into the breakfast rotation. 

Not only is this crisp delicious and SO easy, BUT it makes a single serving just for YOU to savor, it's gluten-free, AND dairy-free! 

The bomb dot com right there. 

Sit outside on the porch with a cup of coffee, a good book, and your little strawberry almond crisp and your life just got awesome. 

Happy weekend, friends!

strawberry apple almond crisp {single serve, gluten-free, dairy-free}

1/2 large apple, chopped into chunks

3/4 c. strawberries {fresh or frozen; I used frozen and quickly thawed them by running them under some warm water}

4 1/2 tbsp. almond flour

small handful of almonds, roughly chopped

2 tbsp. quick cooking oats

1/2 tsp. ground cinnamon

1 tbsp. dark brown sugar

1/2 tbsp. soymilk

1/2 tbsp. honey

In a small bowl, combine the oats, almond flour, almonds, cinnamon, and dark brown sugar. Add milk and honey and mix with a fork until a crumble forms. Place apples and strawberries in a microwave safe bowl and top with crumble mixture. Microwave on high heat for 2-3 minutes- time will vary for each microwave.

{skinny} brownie in a mug

Today was one of those days. Ya know... Lounging around in your pajamas literally ALL day. Pajamas to pajamas is how I roll. Skipping your run in the morning. Plopping your tush on the couch and taking quizzes, tests, and writing essays on the Eiffel Tower aaaaaaaaaaall the live long day. Did you know that the Eiffel Tower was sold as scrap by a con artist TWICE? I don't kid. 

It was also one of those OHMYGAWSHIWANTTOSHOVEVERYTHINGINSIGHTINMYFACE kinda days. I just kinda... grazed throughout the whole day. I had a normal breakfast. Ate two homemade energy bars while I was doing school. Had a carrot and hummus. Made this brownie. And then ate guacamole by the spoonful. That's how Sophie does it.

A few weeks ago, I came home from French and had a serious case of chocolategetinmymouth. I googled "healthy single serving brownie" and came across a recipe that claimed to be 100 calories. After I whipped it up, it ended up being approximately two tablespoons of batter. What kind of sick joke is this?! Not fair. 

I then proceeded to take matters into my own hands. Like usual. This brownie turned out SPECTACULAR, especially for being under 200 calories for the whole dang thing. It's perfect for when you're craving something chocolatey and fudgey without spending half your daily calorie count on a bowl or 5 of ice cream. Also. If you eat this for breakfast, I promise I won't judge. Imagine with some bananas on top. Or berries. Or peanut butter. Ooooooooooooooooor homemade whipped cream and chocolate sauce. Kinda defeats the whole skinny part of it, I guess.

{skinny} brownie in a mug

2 tbsp. wholewheat flour

2 tbsp. granulated sugar

1 1/2 tbsp. unsweetened cocoa powder

pinch of baking powder

1/4 tsp. vanilla

3 tbsp. plain yogurt

In a microwave safe bowl or coffee mug, combine the flour, sugar, cocoa, and baking powder. Add in the yogurt and vanilla and stir until smooth. Microwave for about 1 minute. Depending on how gooey you like your brownie, you could microwave it for more or less since there's no egg in it. 

mini no-bake lemon cheesecakes {for two}

As I'm writing this, I'm realizing something... I ate two lemon cheesecakes for lunch. Before you go and think I'm some crazy fat kid, they weren't entire cheesecakes. Seriously, I do have some portion control. Not a lot, but SOME. So they weren't big ones. Just cute little tiny ones made in ramekins. See? It's all good. You can continue thinking I'm a skinny little runner. Thank you for your cooperation. 

I can totally justify this though. Justifying is one my skills... 

Why didn't I go running this morning? Because I needed more sleep so my brain would work good for school. Why do I need to buy that nail polish? Because my collection is lonely and needs a new friend. Why did I lounge around in sweats and a t-shirt all day? Because why waste close when you're not seeing any humans... Other than your family. But they don't count. Why did I eat two mini cheesecakes for lunch? Because I'm all for balanced meals! Cream cheese {dairy}, lemon {fruit}, and graham crackers {carb}. Derrrrrrr!

I made these in the middle of the day as I was studying for an exam. When I really get into studying, I forgot to do a lot of things. Likeeeeeee eat. And brush my teeth. However, my brain can only work for SO long, ya know? My noggin was fried, so I decided to take a break and make cheesecake. It's only logical. 

Single serving recipes on this blog are definitely among the most popular. You guys love that stuff! I thought I'd feed your obsession with some cheesecake. It's no bake. It's super quick. It only makes a little, so you don't have a whole PAN of cheesey cake laying around. And holy gracious, it's creamy, sweet, and tangy. 

Yooooooou're super duper welcome. 

mini no-bake lemon cheesecakes {for two}

crust: 

2 tbsp. butter, melted

1/2 c. graham cracker cumbs

1 tsp. cinnamon

cheesecake:

3/4 c. cream cheese

1 tbsp. lemon juice

1 tsp. vanilla

yellow food coloring {optional}

1/4 c. powdered sugar

2 tbsp. white sugar

First, prepare the crust by combining the graham cracker crumbs, butter, and cinnamon with a fork. Press into two small ramekins and set aside. Next, make the cheesecake filling by whipping the cream cheese, lemon juice, sugars, and vanilla. Add in the yellow food coloring drop by drop until you get the desired color. Pour filling into ramekins. Wrap in plastic wrap and refrigerate for at least an hour. 

Peanut Butter Mug Cake

G'day! I feel like talking {EHEEMMMMMM. Typing.} in an Australian accent. Don't judge. :) 

Thankfully, I'm feeling so much better today. Well there's still a little bit of a tummy-funk goin' on down there, but other than that, muchos bueno! {which is much better in spanish…} 

Australian and Spanish? Austranish. 

Ok. Enough 'a that. I was a guest over at White Lights on Wednesday last week and shared this goodness. 

Peanut butter. Cake. Made in like 3 minutes. I really don't think I need to say more, do I? Nope. 

Peanut Butter Mug Cakerecipe from//Kirbie's Cravings
4 tablespoons all purpose flour4 tablespoons white granulated sugar1/4 tsp baking powder1 egg3 tablespoons peanut butter3 tablespoons milk3 tablespoons vegetable oil
Combine all ingredients in an oversized coffee mug. Whisk well with a small whisk until smooth. Microwave on high for 1 1/2 minutes and then take it out to check to see if it is done. If not, continue to microwave in thirty second intervals. Mine was done at 2 minutes. You don’t want to overcook it or it will become rubbery. You can also make this into two smaller-sized mugs. You can mix the batter all in one mug and then pour half into another mug. Make sure you cook each one individually.

single serving deep dish chocolate chip cookies

Here it is. Yet another single serving wonder. GEEEESH. I can't get enough of this stuff. In case you missed my guest post at Angela's Adventures last week, I just had to share it with you! I even have plans to make another single serving something tomorrow!

Please note: this recipe is NOT my own! Click here for the original source.

{single serving} deep dish chocolate chip cookie

recipe from//no. 2 pencil

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 c. flour

2 tbsp. chocolate chips 

In a bowl, ix together the butter, sugars, vanilla, and egg yolk. 

Add in the flour and salt. 

Mix until combined.

Add in the chocolate chips. 

Put the dough into a small microwaveable bowl, ramekin, or coffee cup.

Microwave for 40-60 seconds or until the cookie looks done. 

Best served warm… Enjoy!

Red Velvet Mug Cake

I LOVE single serving recipes. Obsession? Almost. Last night I was looking around Pinterest for some more to try out. Sadly, I had eaten enough sweets already. Lame. But I found one I just HAD to try today! Kirbie's Cravings has TONS! They even did a whole series. That being said- I. was. in. heaven. 

And don't you worry! I will be trying MANY more in the upcoming weeks days. :)

While I was making this, I was thinking why red velvet is any different than chocolate cake…

I mean really. It's basically the same thing with a dash of red food coloring. OOOH impressive!

If I added some green coloring to my white cake, would I be a genius? I think yes. :)

The recipe was a little much for just one person in my opinion. I didn't feel like eating a whole mug {notice I broke the rules on that one} of cake. I had a friend coming over to get crafty with so I thought I'd make us a little treat. I may or may not have eaten it all before she even got here… Aren't I a great friend? I know...

Just kidding. Know that if you become my friend though, my baking gets tied in with the deal.

 Let's be friends, shall we?

Red Velvet Mug Cake
from :: Kirbie's Cravings
serves 1-2


For the cake:
4 tbsp flour
4 1/2 tbsp sugar
1/8 tsp baking powder
1 1/2 tbsp unsweetened cocoa powder
3 tbsp oil
3 tbsp buttermilk
1 egg
1/2 tsp red food coloring

For the frosting:
2 tbsp cream cheese
2 tbsp butter
1/2 cup sugar

Directions:
Mix all the ingredients together into an oversized mug using a fork or small whisk until batter is smooth. Cook in microwave for about 1 min 30 seconds. It might need an additional 30 seconds. Be careful not to overcook as batter will become dense and rubbery.

Let cake cool slightly before piping frosting. For frosting, combine all ingredients into a mixing bowl and mix on high speed until light and fluffy. Pipe onto cake.