Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting

I’ve been a little bit out of control with my sugar intake this week.  But that’s totally ok.  Monday will start a new week and we’ll be good to go with some more clean eating.  But before that, let’s talk cupcakes.

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A few weeks ago, Nocciolata sent me some samples of their tasty chocolate hazelnut spread to try. It’s seriously amazing and is certified organic, which cool! I really like that this has actual recognizable ingredients in it. Now, you might remember that I loooooove chocolate hazelnut spread (aka I went crazy with Nutella when I lived in Rome and gained 15lbs, no joke) and my favorite combo by far is chocolate/hazelnut + banana.

So with these samples sitting in my house, I tested out a few recipes for chocolate hazelnut frosting.  I failed 3 times and finally went back to the basics: buttercream.  Buttercream is delicious and always pleasing.  And I knew that the frosting I created would go perfectly with banana cupcakes.  So that brings us to these guys:

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Lately, the world has gotten ridiculous on the cupcake frosting front (myself included), but sometimes you just want to have a cupcake that looks homemade.  You know, like spread with a knife.  No fancy piping bags necessary.

Something familiar, comforting and tasty (like chocolate hazelnut spread).  Let’s concentrate on flavor, not on looks, because that’s really what this spread is all about: Great Taste.

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Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting

For Cupcakes:
1 cup + 1 tbsp flour
1 tbsp corn starch
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 stick (1/2 cup) butter
1/2 cup sugar, heaping
1 egg
2 ripe bananas, mashed
1/4 cup + 2 tbsp whole milk
1/2 tsp vinegar
1 tsp vanilla

Frosting:
1/4 cup butter, softened
1/4 cup chocolate hazelnut spread
3-4 cups powdered sugar

Make cupcakes.  Pre-heat oven to 350F.  In a bowl combine flour, corn starch, baking soda, baking powder and salt.  Set aside.  Using a mixer, cream together butter and sugar until light and fluffy (about 2-3 minutes).  Add egg and beat for another minute. Add mashed bananas and beat for another minute.  Add remaining wet ingredients then start to add dry ingredients.  Beat until combined.

Fill lined cupcake pan with 1/4 cup of batter each (or until each cupcake slot is about 3/4 the way full).  Bake 15-18 minutes or until golden and cooked through.  Remove from oven and set aside to cool completely. This recipe will yield about 13-14 cupcakes.

Next make the frosting.  Beat together butter and chocolate hazelnut spread.  Gradually add powered sugar until it gets a thick spreadable consistency.  If it’s too thick, thin out with a bit of milk.  Spread frosting on cupcakes.  Top with sprinkles if you like, then serve!  (P.S. You can totally add more Chocolate Hazelnut spread to this frosting have it be even more flavorful, you just might have to adjust the powdered sugar amount.  I would have added more but I ran out of samples with my many fails).

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I’m definitely a fan of the chocolate-hazelnut + banana combo!  What’s your favorite thing to combine with chocolate-hazelnut spread? 

Thanks to Nocciolata for the samples!  Be sure to check them out.

Fancy Pants Rice Crispy Squares

I got into a Facebook fight today, and I’m only mildly ashamed.

With whom? Another blogger.  She posted something about how the Ban Bossy campaign was ridiculous.

If you haven’t heard of Ban Bossy, it’s a campaign by Sheryl Sandberg’s Lean In organization and the Girl Scouts.  The whole idea is to stop using the word ‘Bossy’ to describe an assertive girl.   An assertive little boy is a ‘leader,’ but an assertive little girl is ‘bossy,’ and this affects the way girls develop in leadership roles.  The campaign really aims at developing leadership among girls and young women.

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I don’t think this campaign is ridiculous.  I actually think it’s a great idea.

That said, sure, the choice of marketing for this campaign is a bit silly (I love Beyonce, but she sort of sucks in the video).  The word bossy is just dumb, but I recognize its power.  Because of that, I was bothered by this bloggers comment and the subsequent comments to her post.  Mostly, they were people saying that being called bossy is a good thing, or examples of when their little boys are bossier than their daughters and how the word doesn’t mean anything.  Sure, I get all that.  To an adult, being called bossy is fine, but when you’re little things are different.  By the time we’re grown ass women, we know we’re more awesome than what some jerk says.  But let’s not forget that words have power.

So, Facebook “fight” ensued.  I argued that words are important and empowering girls is essential.  She argued that the campaigns message was clouded by bad marketing.

The feminist in me took over (p.s. I hate that to so many the word feminist is negative).  But then I just let it go, because if there’s one thing I hate more than people putting down people’s efforts to empower women, it’s women hating on other women.  Can we get a little female solidarity?

Overall, I get it.  Criticizing is easier than making a positive change, and as I emphasized  in my comments: everyone is entitled to their own opinion.  If you hate the Ban Bossy campaign, that’s fine.  But can you give me another way that we can start empowering girls to be leaders?

Regardless of how you feel about the Ban Bossy campaign, I genuinely hope we can all agree that empowering girls to be leaders is a cause worth talking about.  If only our Facebook interactions could be dialogues instead of arguments, we’d all be a tiny bit better off.

But in the meantime, before society progresses to that point, when someone tells you what you support is ridiculous, it’s my belief that you should kill them with kindness… the marshmallowy kind.  So ladies keep your bossy pants on and make yourself some fancy pants rice crispy squares.

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Fancy Pants Rice Crispy Squares

1/4 cup butter
4 cups mini marshmallows
3 cups puffed rice cereal
2 cups puffed millet
2 cups puffed quinoa
3/4 cup unsweetened shredded coconut
1/2 cup dark chocolate chips
1-2 tsp canola oil

Grease a 9×13 baking dish and set aside. In a large pot, met together butter and mini marshmallows.  Stir until well combined.  Add rice cereal, millet, quinoa and coconut.  Stir to combine.  Press mixture into 9×13 dish and allow to cool for an hour or two (you can put it in the fridge to speed up the process).  Once cooled, cut into squares using a large chef knife.

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Place chocolate chips in a bowl. Microwave for 30 seconds.  Stir and microwave another 30 seconds.  Repeat until chocolate is melted.  Stir in 1-2 tsp of oil or enough for the chocolate to be runny.  Drizzle chocolate over squares and allow to harden.  Once chocolate is firm, serve and enjoy!

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Why are they fancy pants?  Millet is fancy.  Quinoa is like the black diamond of grains.  Coconut makes everything a little more exotic.  Also because I said so.

What are your thoughts on #BanBossy?  Feel free to give your actual opinion (even if you disagree with me, that’s cool!).

Delicious Snickerdoodles

A few weeks ago, I realized I eat salads pretty much every day for lunch and for a minute that depressed me.  When you work in an office full of people who buy delicious smelling take-out everyday, eating a salad with some sort of protein, olive oil and lemon daily gets a bit depressing.  Really it’s all a question of comparison.

But then I remember all the reasons I eat salads: health, tastiness, cost-effectiveness and of course, vanity– salads keep me in shape.

But that got me thinking: if I were a “naturally thin” person would I eat out all the time? Would I still go to crossfit?

I posed this question to my friend and her response was “But you love salads! You ate them every single day in school.”

Umm yeah, no.  I’ve deluded myself (and led others) to believe that I love salad.  I like salads just fine, but I don’t love salad.  I love cookies. And pie.

But I make myself eat salad.  Because being an adult means doing things you don’t love in the name of health.  I don’t think that’s a bad thing.  So I eat a ton of vegetables and I go to crossfit.  I genuinely enjoy crossfit but I also genuinely enjoy my bed at 5:20am when my alarm goes off.

Vegetables and exercise are important.  But let’s also remember that women cannot live on vegetables alone (although I know many try).  Sometimes we just need a dang cookie.  So I have one for you today.

This isn’t my recipe, but it’s a recipe that is awesome so I have to share it with you. If you’re looking for an awesome snickerdoodle recipe, look no further.  I’ve got you covered.

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Delicious Snickerdoodles

adapted from All Recipes

1/4 cup butter, softened
1/4 cup vegetable shortening, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/3 cup all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 tsp cinnamon

Pre-heat oven to 400F. Cream together butter, shortening and 3/4 cup sugar.  Beat until fluffy.   Add egg and vanilla and beat another minute.  Add flour, cream of tartar, baking soda, salt and beat until just combined.  

On a plate, combine 2 tbsp sugar with cinnamon.  Roll dough into walnut sized balls and roll into cinnamon/sugar mixture. Repeat until you get 24 dough balls delicioussnickerdoodles2

Lay dough balls on a parchment paper lined baking sheet a few inches apart.  Bake 8-10 minutes.  Remove from baking sheets and allow to cool.  Serve and enjoy!  This will make about 2 dozen cookies.

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Remember that vegetables are healthy eats are super important in life, but there’s also room for cookies.  So don’t forget to have one of those occasionally too.

What’s your favorite kind of cookie?  I recently discovered this Molasses cookie with Apricot Chunks from Blackmarket Bakery that I’m in looooove with. I must try to recreate it soon.

Moroccan Spice Blend

As we’ve previously discussed, dinner is a struggle for me.  Waking up at 5:15am to workout, then going to work all day leaves me little motivation to make a meal when 5:30pm rolls around, especially if it’s just for me.  I’m one of those people that prefers to cook for others.  Cooking for myself is extremely unappealing.

When Jesse has dinner with me, it’s awesome.  I tend to make an actual meal, but most days, on my own, I tend to snack.  So I’m trying to come up with better solutions.  My number one solution right now is to keep it simple.

So in my quest to keep things simple, yet flavorful, I discovered a Moroccan Spice Blend that is so versatile you can basically kick up any plain dish without adding fat.  The best part is you can control how much salt goes in it.

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Moroccan Spice Blend

Adapted from Epicurious

1 tsp  cumin
1 tsp ground ginger
1/2 tsp salt (or less if you’d like)*
1/2 tsp black pepper
1/2 tsp  cinnamon
1/2 tsp  coriander
1/2 tsp cayenne
1/2 tsp mace

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Combine all ingredients until well blended.  Store in an air tight container until ready to use.

*Feel free to adjust the amount of salt.  You can completely omit it, if you’re trying to go low sodium.  You can also add more if you like things salty (the original recipe calls for 1 tsp of salt, but I tried that and thought it was too much.  1/2 tsp was more to my liking).

I mixed up a bunch to keep on hand for easy meals.  So far using this blend I’ve made: Moroccan Spiced Chicken Thighs and Moroccan Spice Tilapia.

Super easy! In both cases, I sprinkled the chicken (bone-in thighs, skin and excess fat removed) or fish generously with the spice blend and baked.  Both times it turned out awesome! I can’t wait to keep making this. If you’re interested, I can do a full recipe post on either of these.  Let me know if you’re interested.

Tonight, the ultimate quick dinner for 1:  I took a piece of tilapia, covered it in moroccan spice blend, then roasted it along side some asparagus for 17 minutes at 400F.  Done in less than 20 minutes, and easy clean up.  I like it.

Give this Moroccan Spice Blend a try! It’s a great way to add a ton of flavor while still keeping things healthy.

What’s your favorite quick and easy weeknight meal?

German Nachos (ish): Baked Fries with Sauerkraut, Sausage and Muenster Cheese Sauce

I love mustard.  No really.  Like a lot.  For as long as I can remember, mustard has been one of my favorite condiments.  Even the cheap yellow mustard you get on Subway sandwiches (no mayo, extra mustard please).  I love it.  It adds such a nice flavor profile to most foods.

But fancy mustard, that’s a whole different ball game.

Recently, I got in touch with the guys at Green Mountain Mustard.  They make fancy pants mustard, but in the least pretentious way possible.

But anyway, these guys know mustard.  They sent me two jars of their mustard so I could make an EPIC grilled cheese sandwich.  While the grilled cheese sandwich is still  in the works, I had this idea and had to make it asap.  It involved one of the mustard flavors they sent me: Deli Dirt.  Their Deli Dirt tastes like all the goodness of a deli put into one little jar, and this mustard is THICK.  It’s basically the consistency of hummus, which is awesome.

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I’m in love.  And thus, this creation was born:

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One of the things that I love about mustard is that it adds a ton of flavor to food without a ton of fat (or calories).  You know I like to make things as light as I can.  So while this looks fatty and decadent, it’s a little bit lighter than you would think (please note, I’m not actually saying this is healthy, but it’s better than eating something deep fried). mustardfries3

Oh and I should probably mention that I had no idea what to call this.  I couldn’t really call it a “Pile of Deliciousness,” which is what it is.  So instead I thought of a more Pinterest-friendly name: German Nachos (ish).  Ish is a really important qualifier here.  Enjoy.

German Nachos (ish): Baked Fries with Sauerkraut, Sausage and Muenster Cheese Sauce

3 large potatoes
2 tbsp olive oil
1 tbsp Deli Dirt mustard
1 sausage (bratwurst are tasty. true story.), sliced
1/2-1 cup sauerkraut
1 tbsp butter
1 tbsp flour
1 tbsp Deli Dirt Mustard
1 cup milk (I used non-fat)
3 oz Muenster cheese
salt and pepper to taste

Pre-heat oven to 425F.  Slice potatoes into fry shape.

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Toss with 2 tbsp of olive oil and 1 tbsp of Deli Dirt.  Sprinkle with salt and lay on a cooling rack that is placed over a baking sheet.

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This will help your fries get crisp all around and keep the bottoms from burning.  Bake 30-40 minutes or until fries are golden and crispy (start checking them after about 30 minutes, since everyone’s oven is different and you might have cut yours thinner than mine).  While your fries bake up, have a dance party.  This is not optional.

10 minutes before your fries are ready to go (aka 20 or so minutes after you put them in the oven), brown your sausage in a pan and set aside.  Then make your cheese sauce.

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Melt butter in a sauce pan, add flour and stir together.  Cook for 2 minutes or until golden.  Stream in milk very slowly while whisking to break up any clumps that form.  Once you’ve added all the milk and whisked smooth.  Whisk in the mustard and cheese.  Add salt and pepper to taste.

Now assemble.  Lay some fries on a plate.  Top with sauerkraut (you’ll note in the recipe I said 1/2-1 cup, because I love sauerkraut and ended up adding a ton more after I photographed, but if you don’t care for it as much, add less) and sausage, then drizzle with cheese sauce.  Serve immediately.

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This recipe will serve 2-4 people.  Confession: Jesse and I devoured the entire thing.  I don’t feel guilty.

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The perfect bite will include a bit of potato, sauerkraut and sausage.  I promise it’s delicious.  If you wanted to keep this low carb, I bet this would be delicious if you replaced the potatoes with spaghetti squash.  Ok, I might have to try that ASAP.

I can’t wait to try more recipes with this awesome mustard.  Don’t worry, grilled cheese is coming soon!

Do you love mustard? What’s your condiment of choice?

Bleeding Hearts: Brie-Chocolate-Raspberry Hand Pies

I started out wanting to do another cutesy Valentine’s Day treat, but then I remembered that Valentine’s Day is a totally made up holiday (as all holidays are, I suppose).  And really, some people hate it.  I can’t say that’s the case for me, but I know for many, there is heart break and sorrow that goes along with this Hallmark holiday.  And you know what? They deserve a treat too.

So this Valentine’s Day, if you want to stick it to the man, make yourself these hand pies.

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It’s basically like saying F-you to sprinkles and red roses.  So go for it. And just to warn you, I’m saying F-you to the idea of having a full recipe on a blog today.  This is sort of a wing-it-non-recipe recipe. Be brave. Try it.

Brie-Chocolate-Raspberry Hand Pies

Pie Crust of your choosing (like the one here)
Brie (a few ounces)
Raspberries (a small container will do)
Chocolate Chips

Preheat oven to 375F.

Roll out your favorite pie crust a little on the thin side (because the whole point is for the dough to crack so raspberry can seep out).  Using heart shaped cookie cutters, cut out heart shapes (or any shape you want really, if you have duckie cookie cutters, you’re awesome and you should use those).

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Spread about 1 tsp of brie (not the rind, just the center creamy part) onto the center of a heart.  The top with a few chocolate chips (maybe 6? or go crazy fit as many in there as possible), and 1 raspberry cut in half.  Obviously, how much you fit in there is going to depend on the size of your cookie cutter.  Mine was about 3 inches at the wides part of the heart.

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Place another heart on top of the brie/choco/raspberry goodness.  Use a fork and press down the edges to bind.  It’s ok if the dough cracks and breaks.  That’s kind of the point and exactly how you get the bleeding heart look. bleedinghearts3 So if your hand pies fall apart then you’re winning. Put those bad boys in the oven and bake 20-25 minutes or until golden all around. Allow to cool and serve.  With one double pie crust recipe (or a box of frozen pie crust from the store), you’ll probably get about a 2-3 dozen hand pies depending on the size of the cookie cutter.  This means you’ll need a few ounces of brie and a small pack of raspberries, in case you’re trying to estimate how much you need from my non-recipe. bleedinghearts4

Oh and if you’re going to tell me brie + chocolate sounds like a gross combo, keep the haterade to yourself.

Happy Valentine’s Day!

Easy Marshmallow Frosting

I’m going to ask you to brace yourself, because I can already tell that what I recently discovered is going to cause a whirlwind over here at Foodologie.

Marshmallow Frosting

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Why hadn’t I tried making this before? Oh I know why… it seemed too complicated and not worth my time.

Well, let me just tell you.  It’s totally worth it and not nearly as difficult or time consuming as I thought it would be.  All the recipes I read required 8-10 egg whites, too much cracking… corn syrup, um no.  But finally I found one without corn syrup that was easily to scale down and gave it a try.  Thank you, Martha Stewart, for introducing me to marshmallow frosting.

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Easy Marshmallow Frosting

from Martha Stewart

2 egg whites
1/4 cup sugar
1/4 tsp vanilla extract
1 big pinch of cream of tartar*
1 pinch of salt

Place a glass bowl over a sauce pan that has about 1 inch of water in it, make sure the water is not touching the bottom of the bowl (aka build a double boiler).  Add egg whites, sugar, vanilla extract, cream of tartar and salt.  Mix together.  Heat, stirring constantly until the sugar dissolves and the egg whites are warm when you touch them.

Transfer egg white mixture to a stand mixer and attach whisk attachment.  Stir on low and turn up the speed every 15 seconds or so until it’s on high speed.  Beat 5-7 minutes or until glossy, stiff peaks form.

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Frost cupcakes and serve! Refrigerate if you’re not using it right away.  This recipe will make enough to frost about 8-10 cupcakes using a lot of frosting per cupcake (as I did in this photo), or 1 small 6 inch cake.   I would probably double the recipe if you are doing a larger cake or 2 dozen cupcakes. *Note: the original recipe called for 8 egg whites, 2 cups sugar, 1/2 tsp of cream of tartar, so when I scaled it down I just did a big pinch.  If you double this recipe, use 1/4 tsp cream of tartar. marshmallfrosting

I’m seriously amazed at how delicious and easy it was to make this marshmallow frosting.  I already have a million ideas for variations on this type of frosting.   What I really loved about it is that it’s super light and NOT sickeningly sweet like other frostings I’ve had.  I almost want to say I’d add more sugar next time, but I think this would be the perfect frosting for an already sweet cake.

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So be prepared for lots of cupcakes to come!

What’s your favorite type of frosting?   I usually love chocolate ganache or just plain whipped cream, but this marshmallow frosting is going to be on the top of my list now.

P.S. Two days left to enter the Peanut Butter & Co. Dark Chocolate Dreams Giveaway!  Head over to Facebook to enter! Click the Giveaway tab! Make sure to tell your friends and get extra entries daily by tweeting about the giveaway.

Lemon-Rosemary Cut Out Cookies

I don’t know about you, but sometimes I find holidays exhausting, and I can’t deal with the over-the-top decorations.  Pinterest is currently reeking of Valentine’s Day.  Everything is red and pink, dipped in chocolate and covered in bright sprinkles.  That’s fun, but sometimes it’s overwhelming.

For me, Valentine’s Day should be unique to you and your special someone.  This Valentine’s Day, skip the red velvet dark chocolate dipped strawberries covered in pink, red and white (<— not an actual thing), and give these a try.

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They’re different, interesting and tasty.  I don’t know about you but I love rosemary and lemon together. Perfect for Valentine’s Day, in my opinion.

And let me just go ahead and say… If you have a tea party, because every once in a while we need to relive our childhood and have full blown tea parties, I’m going to request that you make these cookies. lemonrosemarycookies1

Lemon-Rosemary Cut Out Cookies

adapted from AllRecipes

1/2 cup butter, room temperature
1/4 cup vegetable shortening, room temperature
1 cup sugar
2 eggs
zest of 1 lemon
1 tbsp finely chopped fresh rosemary
2 1/2 cups whole wheat pastry flour (or all purpose)
1 tsp baking powder
1/2 tsp salt
white chocolate chip, sprinkles, royal icing, etc. for decorating

Beat together butter and shortening until fluffy, about a minute.  Add sugar and beat for another 2 minutes.  Add egg and beat another minute.  Add lemon zest and rosemary and beat for 1 minute.  Add flour, baking powder and salt.  Beat until combined.  Wrap dough in plastic wrap and refrigerate until firm (about 1-2 hours).

Pre-heat oven to 350F.  Roll out dough on a clean floured surface.  Cut to desired shapes. I used small hearts and medium sized hearts, to keep with the Valentine’s day theme, but you can use whatever shape you like.  Lay on a parchment paper lined baking sheet and bake 8-10 minutes or until lightly golden on edges.  The baking time will vary depending on the size of the cookie.  Transfer to a cooling rack and allow to cool completely.

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Once the cookies have cooled, you can serve them as is, or decorate them.  I chose to dip mine in white chocolate and cover them in white sparkling sprinkles.  If you do, just microwave some white chocolate chips, add a bit of oil to get it runnier, then dip and place on parchment paper to harden for a few hours.  Alternatively, you can get your royal icing skillz on and decorate that way.  I gave that a whirl too, but still not pleased with my decorating skills so no pictures of that. lemonrosemarycookies4

You might be thinking: Rosemary in a cookie? Are you nuts?  But it works.  I promise.  Go ahead, take a chance and make these for Valentine’s Day or a tea party.

How do you feel about putting herbs in your sweets?  I’m a big fan of raspberry and sage together!

 

P.S. Don’t forget to enter the Dark Chocolate Dreams Giveaway.  Head over to Facebook and enter by clicking the “Giveaway” tab on my page.

Dark Chocolate Dreams Flourless Chocolate Cake + A Giveaway!

I love peanut butter.  We all know this.  I eat it by the spoonful.  It’s a problem I’m working on.

Last year, Allison and I threw a Peanut Butter Throwdown (aka an awesome party where we made crazy peanut butter sandwiches sponsored by Peanut Butter & Co.).  So to say I’m a fan of Peanut Butter & Co. is kind of an understatement.  A few weeks ago, they sent me and a few bloggers their new 31 Days of Dark Chocolate Dream cookbook, full of recipes featuring Dark Chocolate Dreams.

So after having the cookbook for a few weeks, eating spoonfuls of Dark Chocolate Dreams and mulling over which recipe to make, I finally decided on the flourless chocolate cake.

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Valentine’s Day is right around the corner and this is the perfect treat for you special peanut-butter-loving someone.

Dark Chocolate Dreams Flourless Chocolate Cake

from 31 Days of Dark Chocolate Dream

Nonstick Cooking Spray
Unsweetened Cocoa Powder, for dusting
1 cup (2 sticks) unsalted butter
2 cups Dark Chocolate Dreams Peanut Butter
1/4 tsp salt 1 (12 oz) bag Semisweet Chocolate Chips
8 large eggs, at room temperature

Pre-heat oven to 350F. Generously spray 10 inch round cake pan with nonstick cooking spray and dust with unsweetened cocoa powder.

Make a double boiled by filling a medium-sized saucepan half way with water and placing a large glass bowl on the top of the pan.  Bring the water to ta boil and add the butter, peanut butter, and salt to the bowl.  Mix until well incorporated and turn off the heat.  Add chocolate chips and stir until the chocolate is completely melted.  Remove the glass bowl from the double boiler.

Use an electric mixer to whisk eggs for 3-5 minutes or until the volume doubles.  Fold 1/3 of whipped eggs into the chocolate-peanut butter mixture and gradually add the rest of the eggs until mixture is well combined.

Pour mixture into the prepared cake pan and bake for 20-25 minutes, or until the edges of the cake separate from the pan and the center is springy.  Cut and serve immediately with vanilla ice cream.

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So in real life, I halved this recipe and put it in a 6 inch cake pan.  I still baked it for 20 minutes, and it turned out perfect.  I topped it with whipped cream and a cherry, because cherries make everything a little more special.  So if you’re looking to downsize this recipe, that’s a great option!

Ok so are you ready to try this now?

Peanut Butter and Co. is being super awesome and giving away a 31 Days of Dark Chocolate Dreams Cookbook and a 28oz Jar of Dark Chocolate Dreams to a Foodologie reader!

To enter, head over to Facebook and enter the giveaway on my Facebook page click the Giveaway tab at the top.  The giveaway is open to US Residents and will end on February 14th at midnight!

You can enter by:

You know you want some free peanut butter, especially to make this cake, because it’s delicious.  Head over to Facebook now and enter. You’ve got nothing to lose 🙂

First Birthday Cake

Today is my nephew’s first birthday! I can’t believe it’s been a whole year since he was born.  The kid just keeps getting cuter.

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This past week I’ve been agonizing over the fact that I was going to make him a birthday cake.  I started feeling extremely guilty that I was going to make a 1 year old a mini birthday cake full of sugar and fat, because at this point he’s too little to actually know he wants it. Earlier this week, my guilt got the best of me and I decided I was going to make a (refined) sugar-free cake.

I tried out a recipe, and it was a flop.  The next day I discussed it with the baby-daddy (aka my brother-in-law) and he made a good point: It’s his birthday.  He’s NEVER eaten cake. He probably won’t again until his next birthday.  It’s ok for him to have cake on his birthday.

That’s when I decided to make a regular cake.  Despite the fact that I felt like I was killing his little insides and firing up a sugar addiction, the reality is, that’s probably not true.

Graham is getting this cake.

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It’s the Little Banana Cake with some whipped cream as filling and icing.  I made this a few months ago, but this time even littler.  I think it’s kinda cute and I can’t wait to see him dig into it.

What do you think? Should we give One-Year-Olds a regular cake or a lower sugar version?

P.S. Obviously I don’t have kids and am not an expert. I’m just a loving aunt who doesn’t want her nephew to develop a sugar addiction.  So feel free to comment regardless of whether or not you have kids.

P.P.S. HAPPY BIRTHDAY GRAHAM!