2 Ingredient Fudgy Chocolate Muffins

Are you a Chocolate for breakfast person, or no?

I most assuredly am. I tried so hard to switch to savory egg/veggie based breakfasts, but at my core I’m more of a sweet breakfast kind of person. And I’m not going to try and change that anymore!

These are stupid easy to make. So easy, I’m a little embarrassed to post it. But hey, what Mom <er, HUMAN> doesn’t love a quick, healthy, family friendly, chocolatey breakfast of convenience?! This is definitely a rich, dark chocolate fudgy type of muffin instead of a fluffy, airy, light type of muffin. Like, it will stick to your mouth.

But it’s nothing a few sips of coffee can’t cure 🤣

Ok, here it is. Here is all you need:

Ingredients:

1 box Kodak brownie mix

Flesh from 1 baked acorn squash

All you do now is mix the 2 together, pour into a 12 cup muffin tin and bake at 350 for 35 min. Voila.

Told ya. Stupid easy.

I made a blog post for it because I want to add on later and see if I can’t re-create the Kodiak brownie mix somehow and give this some updating🤗

These are actually awesome if you freeze them- gives them a really fudgy texture

Keto Blueberry Rolls

These could easily be turned into muffins, but these bad boys hold their shape, so why dirty a pain-in-the-butt to wash muffin pan when an easy-to-clean sheet pan will do? I’m a big fan of Mom hacks. Nah, I’m just a big fan of keeping stuff simple. And, I know I’m partial, but I think they look just as good- no?

Again, I’m not a strict keto eater, but I’m excited at the prospect of finally learning how to cook with coconut flour! I adapted these from ketoconnects recipe for their rolls. So here goes:

Ingredients:

1/2c coconut flour

2tbsp psyllium husk powder

1/2tsp aluminum free baking powder

1/4 tsp fine ground pink himalaya sea salt

2 packets or 2tsp stevia

3/4c Water

4 eggs

4tbsp grassfed butter or coconut oil, melted

1/4c Wymans frozen blueberries

Directions

1. Preheat oven to 350 and lay a Silpat mat on a baking sheet

2. Mix all dry ingredients (first 5 listed)

3. Gently blend or mix water and eggs

4. Add butter while mixing/blending

5. Pour wet into dry and mix gently until incorporated.

6. Fold in blueberries

7. Form into rolls and bake at 350 for 25-30min- please don’t mind my dirty silpat mat 😬

Top with butter and enjoy!

Went ahead and made mini muffin versions for the heck of it… What can I say- I was curious 🤷🏻‍♀️

Super Easy Keto Crepes

Ok. So I am not a strict keto eater. Far from it in fact. I did dabble with it a bit and I liked a lot of aspects of it, to be honest, but I cannot commit fully to that lifestyle with my family without going insane. Thats just me. I know plenty of people do it, but not this mama. I felt like I had to try it though. I mean, if I’m going to speak intelligently about something, I should probably have tried it first…

That being said, there were a lot of things I loved about it. I felt like it really helped my relationship with healthy FATS. And, cooking this way taught me a lot of cool ways to use coconut flour.

One of them was in this easy keto tortilla recipe I found on wayyum.com and I tweaked them a bit to turn them into these really yummy, hearty, filling crepes. I flipping love crepes. Sometimes you just need to fill a yummy eggy wrap with some berries or Nutella, you feel me?

Anyhoo, this is what I did:

Recipe:

Ingredients:

– 1/2c coconut flour (I used Bob’s Redmill)

– 6 pasture raised eggs (I used Nellies)

– 1+1/4c almond milk

– 1/2tsp vanilla

– 1 stevia packet

– dash fine ground pink himalaya salt

Directions:

1. Whisk or blend wet ingredients on low until eggs and milk are homogenous.

2. Add vanilla and stevia and mix again

3. Pour wet into dry and mix well- you will have a very runny batter, but that’s how you want it. It will spread in the pan and cook up like a crepe!… here’s a link to the IG video I did to show what it should look like: Keto Crepe Video

4. Heat an 8″ skillet over medium heat and spray with cooking oil of choice (I used Trader Joe’s coconut oil spray)

5. Pour 1/4 cup-fulls onto your pan and swirl it until it coats the bottom

6. Cover with a lid and cook for about 2 minutes

7. Remove lid, flip, and cook covered for another 1-2 minutes

8. Repeat 12 times or until batter is gone!

9. Fill with berries, Nutella, whip cream, jam etc.

You’ll need a little syrup drizzle, let’s be honest…

And honestly, sometimes I prefer the stack!

No Whey Pancakes!

Sooo I’ve began a love affair with ricotta cheese. Not just any ricotta cheese, but home made ricotta. I’m new to it and never knew how easy or delicious it could be! I just always thought it was that gross spongy stuff you added to lasagna to give it its density. Turns out, it’s amazeballs. If you haven’t tried it yet, I recommend it. Here’s the post to help you out.

Ok ok ok… why all this talk of ricotta cheese on a pancake post?! Well, there’s a WHEY you can make pancakes with a cheese bi-product. Hehehe, get it? The whey! When you make even a little ricotta, you get a lot of all natural, no fat, high protein liquid whey! I just save it in a jar and use it in smoothies and pancakes etc. And you can’t even tell. Here’s the pancake recipe I use:

Dry Ingredients:

2.5 c flour of choice* (I’m always playing around with my flours, but I’m a huge nerd that way. I typically grind up a mixture of whole wheat, steel cut oat, flax, almond and chia in my Vitamix, but you can use any flour)

1tsp baking soda

*except coconut flour… that would be one DENSE pancake

** Feel free to also add protein powders here. I don’t for these pancakes because I use the whey in the liquid base!

 

Wet Ingredients:

3 medjool dates, pureed with about 2 tsp warm water and

¼ c Coconut oil (I just LOVE the way coconut oil tastes, but you could use any oil)

½ banana (optional, for a little added sweetness)

2 eggs

½ c Cottage Cheese*

1 tsp ACV

3/4c Liquid Whey

*Could also sub greek yogurt, but I like the way the cottage cheese reacts with the baking soda and ACV and makes them a little bit fluffier

Blend/mix all the dry ingredients.

Blend the first two ingredients until pasty. Add the rest and blend until well incorporated. Pour wet into dry. Fold until all the batter is well mixed.

Spray and heat a large skillet. I use Trader Joes sprayable coconut oil. When pan is hot, use a 1/4c to pour batter onto skillet. Flip after about 30sec-1min.

 

These were so tasty my kids didn’t even eat these with syrup. Just hot off the plate, just about as fast as I could make them for a while. I topped mine with figs and Coconut Cult yogurt and HAD to go back for seconds. I absolutely could NOT help myself.

They’re also really tasty topped with an egg!

Wait for it…

It’s a hearty, but delicious pancake. Gives you energy for family hikes like these:

And shenanigans like these:

Ricotta me this

I know, cheesy title. HAHAHA. Ok, I’m done, I promise

 

But for reals. Have you ever made home made ricotta?! I am new to it and it is a GAME CHANGER.

 

It’s super easy, really versatile and even the by-products have their uses! I use the liquid whey that’s left behind in my pancakes and my kids gobble them up like crazy. They have no clue. And neither would I if you didn’t tell me.

 

And you can make the traditional savory ricotta you typically find in baked pastas like lasagna or a baked ziti or what have you. All you need is:

½ Gal whole milk (preferably whole, preferably not UHT pasteurized

1/3 C Lemon Juice (about 1-2 lemons)

OR 1/3 C distilled white vinegar

1 tsp salt

 

1. Warm the milk to about 200*F. Warm the milk SLOWLY. It’s important- you don’t want to boil the milk and you don’t want it to burn. If you don’t have a thermometer, 200*F is when it starts to get kind of foamy at the top.

2. Remove the milk from the heat and add the vinegar or lemon juice. I LOVE it with lemon juice… it adds a bit of tangy freshness, but isn’t overwhelming. Stir it really gently then let it sit for about 10 minutes.

3. With a slotted spoon scoop out the big curds and then just line a strainer with cheesecloth and put it over a half gallon glass ball jar. Then just dump the warm milk/curd/liquid whey mixture over it and let the strainer drain for around10-40 minutes. Then just transfer the ricotta in the cheese cloth to a container or use it immediately when its nice and warm. Mmmmm warm non-melty cheese just really hits the spot sometimes.

 

OH!- and SAVE THE WHEY! Some people drink it, but I just save it and use it in smoothies or pancakes etc. Here are some ideas: pancakes,

You can also make a slightly sweeter ricotta using the juice of an orange instead of a lemon! Same amounts, it’s just slightly sweeter. I eat this for breakfast a lot and add fruits, jams, or make delicious parfaits with yogurt and frut. SO SO SO good. Or you can eat it warm and add a warm fruit compote or FIGS or sautéed or grilled peaches. OMG I’m drooling already. What are you waiting for?!  If I were you, I’d go and make some! I know I am.