Bleeding Hearts: Brie-Chocolate-Raspberry Hand Pies

February 13, 20146 Comments

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.

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).

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.

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. 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.

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

February 11, 2014February 11, 201432 Comments

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

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.

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.

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.

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.

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

February 8, 2014February 8, 20148 Comments

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.

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.

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.

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.

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!

February 5, 2014February 5, 201447 Comments

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.

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.

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:

Liking my page on Facebook
Follow me on Twitter
Tweeting about the giveaway
Leaving a comment on this blog post
Liking Peanut Butter & Co on Facebook

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 🙂

Cauliflower Pizza Crust

January 14, 2014January 14, 201421 Comments

I’m thinking of changing my blog subtitle to: A blog about balancing health with a constant desire to eat cake.

Because that’s really what it’s about. I love baking and making deliciously fatty food, but I spend the better portion of my life trying to figure out how to be healthy and fit. It seems like the two just don’t go together, but I think I’m making it work and this is a prime example.

It’s not “skinny” anything. It’s Cauliflower Pizza.

I’ve been seeing Cauliflower Pizza crusts all over the internet for a while. Cauliflower is slowly becoming the new Kale. You know, the healthy thing that we all need to be eating all the time. I still eat kale all the time, but I’m seriously enjoying finding new ways to cook with cauliflower. Let’s let this food trend continue!

Cauliflower Pizza

12 oz cauliflower (1 bag from Trader Joe’s), grated
1/2 cup percorino romano cheese, finely grated
2 eggs
salt and pepper to taste1/3-1/2 cup pizza/pasta sauce
1 cup Monterrey Jack Cheese, grated
Toppings: Caramelized Onions, Sausage, Any other toppings

Pre-heat oven to 425F.

In a bowl, mix together grated cauliflower, percorino romano, eggs salt and pepper. Press onto a parchment paper-lined baking sheet. Try to get it as thin as you can so the pizza turns out nice and crisp. Bake about 15-20 minutes or until lightly golden.

Remove from oven, spread with pasta sauce, then sprinkle with cheese and desired toppings. I used pre-cooked sausage, caramelized onions, and artichokes. Put back in the oven for another 10-15 minutes or until your pizza is nice and crispy and golden!

Allow to cool a few minutes. Then serve and enjoy! This recipe makes one large pizza.

I was a fan of this. But let’s be clear. Just like the two-ingredient paleo pancake DOESN’T actually taste like a pancake, this isn’t REALLY like pizza. That said, it’s still super tasty!

Jesse and I agreed it really does taste like cauliflower and egg, which we were pleased with. I think if I had pressed it more thinly throughout, it would have tasted better because the crispy edges were awesome!

So be sure to press it really thin when you try this!

I definitely want to try making this again. Next time I think I’ll do caramelized onions, goat cheese with prosciutto and arugula. Sounds awesome right? This is a good template recipe that you can adapt to fit basically any flavor profile, while staying a little bit healthier.

What would you put on your cauliflower pizza?

Soft Pretzels

January 9, 20146 Comments

I’m more sore than I can possibly explain. Like so sore I can’t sleep.

Don’t worry, I’m not going crazy with resolutions. I’ve been going to crossfit 3-4 times per week for the past few months. This week I’ve gone twice, and my shoulders and back are killing me. But enough about soreness, because aside from my aching shoulders something else is bothering me this time of year: diet-palooza.

I love all the salad recipes floating around, and I’m all for people getting healthy. I wish it would happen year round, not just the first 3 weeks of January.

But can we call agree to stop calling lighter versions of fatty foods “skinny”? You know what I’m talking about.

Skinny Vanilla Latte= Latte with Low-Fat Milk and Sugar Free Syrup
Skinny Nacho Dip= Some sort of cheesy dip probably made with non-fat greek yogurt
Skinny Onion Rings= No, they’re not just cut thin. They’re probably FAT pieces of onion rolled in whole wheat bread crumbs and baked.

I absolutely hate the word “skinny” when it comes to people and food. I’m going to avoid “skinny” and talk about something that will get you nowhere toward achieving the goal of “skinny”… Soft Pretzels

Carb-y. Delicious. Thigh-gap’s worst nightmare.

Soft Pretzel

from Chow

1 cup warm water (105°F to 115°F)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
Canola oil spray (like Pam or whatever)
2 3/4 cups bread flour
1 tablespoon sugar
1 teaspoon sea salt, plus more for sprinkling
6 cups water
1/4 cup baking soda

Place warm water in the bowl of a stand mixer. I don’t measure the temperature, I just turn the water on hot from the sink and that’s usually the right temperature. Add yeast and allow to sit for 5 minutes, until foamy. If your yeast/water combo isn’t bubbley, throw it out. It’s no good!

In another bowl, whisk together bread flour, sugar and salt. Attach the dough hook to your stand mixer. Add flour to yeast mixture and turn your mixer on low. Mix for 10 minutes. Transfer dough to a greased bowl. Cover with a towel and place in a warm spot to rise for half an hour.

Prep your baking sheets by lining two baking sheets with parchment paper and spraying with cooking spray. Once your dough has risen, punch down and knead by hand for another minute. Divide dough into 16 small balls. Take each ball and roll into a long string, then twist into pretzel shape. For photos on how to do this, check out Chow.

Place prepared pretzels on baking sheet and cover with plastic wrap. Allow to rise for 10 minutes. In the meantime, preheat your oven to 425F and boil 6 cups of water. Once water has boiled, add baking soda. Add pretzels (depending on the size of your pot, you might be able to fit 4-5 pretzels at a time). Boil one minute per side. Then transfer to baking sheet and sprinkle with sea salt.

Once you’ve boiled them all. Bake for 10-12 minutes or until dark brown. Allow to cool and serve!

If you’re still feeling the resolutions, feel free to have this with some skinny cheese-beer dip. I’m sure you can find that recipe somewhere on Pinterest. Just kidding.

But for real. These pretzels are awesome and surprisingly easier to make than I would have expected!

How are your New Year’s Resolutions coming along?

I’m slowly on my way to being able to do a pullup. I did one with the thinnest red band this week! Woo!

2013 Highlights

December 31, 2013December 31, 20136 Comments

I hate to be that person, but I’m going to say it: I can’t believe 2013 is coming to a close. Seriously, where did the year go?

I remember when I was in college, my friend Hazel would laugh at me because I recounted my days through my meals. So in traditional Karla (Foodologie) fashion, let me recount my year by favorite things I made/ate.

In January, I was all sorts of awesome (modest, right?). I made two of my favorite things:

Bourbon Banana Pie

Orange-Pistachio Biscotti

Seriously, those are probably my two favorite sweets I made all year. So much so that I made them for Christmas. After January, I had clearly eaten too much pie and biscotti so I felt the need to do a crazy thing: a 30 day paleo challenge.

It was a shit storm, for lack of better words. If you want to relive that (I don’t, but that’s cool), check out these posts:

Paleo Challenge: Day 1
Paleo Challenge: Day 2
Paleo Challenge: Day 3 & 4
Paleo Challenge: Day 5, 6, & 7
Paleo Challenge: Day 8 (Plus 1 Week Thoughts)
Paleo Challenge: Day 9 & 10
Paleo Challenge: Day 11
Paleo Challenge: Day 13 (apparently 12 doesn’t exist?)
Paleo Challenge: Ending Early <— spoiler I quit!
Life After the Paleo Challenge

But after Paleo, I became a semi-normal person again. I tried to make healthy things

Like Buffalo Chicken Spaghetti Squash

and Eggplant Rolls to balance out my ridiculous desire to ALWAYS eat cake

This year, I also made awesome blogger friends. Now I can say Allison from Sweet Potato Bites and Samantha from Little Ferraro Kitchen are real life friends, which is cool! Who wants to be real life friends next year?

(photo stolen from Sweet Potato Bites)

This year I also decided food parties were a good idea. So I started with a Fried Chicken and Waffles party.

Because I had never fried chicken and that seemed like a good idea. It was.

Then Allison and I teamed up with Peanut Butter & Co and threw a Peanut Butter Party.

That was all sorts of fun. Next year, I’d like to do a pancake party, a cocktail party and, if we get crazy, a tamale making party, because why not?

Then let’s not forget how in 2013 I became obsessed with protein powders. And it continues because I keep putting protein powder in everything, like these pancakes…

But the highlight of the year for me was our trip to Peru

We hiked, we ate guinea pig, saw llamas, walked everywhere and had a great time. It was amazing. I only wish it could have been longer.

Now that 2013 is almost over, I’m excited for 2014. I hope you’ll follow me along next year as I continue to make sweets and healthy things to cut the guilt. I promise I’ll keep the crossfit talk to a minimum and I’ll keep taking pictures of myself in dressing rooms and sharing those, like this shirt I bought yesterday…

Just kidding! Well, actually, no I’ll probably still do that, but I promise one day I’ll get over that habit.

Have a wonderful New Year’s Eve filled with Champagne, goodies, friends and family! I wish you the best in the New Year and thank you for following my blog in 2013!

HAPPY NEW YEAR!

Persimmon Crumb Cake

November 19, 2013November 13, 20132 Comments

Hi Everyone! I’m in Peru probably avoiding altitude sickness is Cusco and on my way to Machu Picchu, but before I left, I made something to share with you.

I have some pretty awesome co-workers. Once brought me a bag with 15 persimmons. Isn’t that amazing? I love persimmons but $$$ and let’s be honest… the rent is too damn high to be eating persimmons all the time.

First, I used the persimmons for pancake topping.

But sadly, he gave me persimmons just before I left for Peru so I figured a great way to give back (and use up the persimmons) was to make a delicious treat with them. If you’re looking for a wonderful afternoon tea fall crumb cake… this is the one.

Simple and delicious. And I have to confess, that I ate two pieces of this when I brought it to work. It was great with a cup of coffee in the afternoon.

Persimmon Crumb Cake

adapted from Real Simple Sandi Rose’s Blackberry Crumb Cake

Crumb Topping:

1/2 cup oats
1/4 cup flour
1 tbsp molasses
1/4 cup (heaping) sugar
2 tbsp butter

For Cake:

1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup milk
4-5 persimmons, chopped

Pre-heat oven to 350F.

Make crumble topping by combining all ingredients. Use your fingers to work it together til it becomes the texture of coarse crumbs. Set aside.

Next make the cake batter. Beat together oil and sugar. Continue to beat and add eggs one at a time, beating 1 minute after each egg. Add dry ingredients as you’re beating in the dry ingredients, stir in the milk.

Pour batter into a 9inch square pan (I actually used a 9inch deep pie dish, because that’s all I had). Sprinkle with chopped persimmons then the crumble topping. Note: some of the persimmons might sink because the batter is pretty watery, but that’s ok!

Bake 50-60 minutes or until golden brown and cooked through. Allow to cool completely, dust with powdered sugar (optional). Slice and serve!

Definitely a winner. Perfect for afternoon tea or when you have guests. And the best part, if you don’t have persimmons you can pretty much sub out any fruit: apples, pears, peaches, berries, even probably bananas?

Either way, make this and have it with a large cup of coffee or tea. I did. It was amazing. Do it.

So while I’m in Peru, I don’t have time to share all this goodness with the social media world. Do me a favor. Tweet it. Pin it. Facebook it. Tell the world about the magic of persimmon cake! In the meantime, I’m going to hike a mountain and eat some guinea pig (well… we’ll see)…

Also don’t forget The Refugee Auction is ending soon! Don’t miss out on your chance to bid on some Foodologie treats just for you! Check it out here!

Current Happenings in the World of Foodologie

November 4, 20133 Comments

Hi Guys! Sorry I’ve been MIA. There so many things I’ve wanted to make but haven’t had time to. And then, there are some things I made…

Like this orange-chocolate crepe cake, that was slightly underwhelming so I chose not to blog about it.

I also made brownie covered oreos for Halloween, but didn’t have time to photograph so alas, no blog post.

But all that said, exciting things are coming. In 9 days, I’m off to Peru. I’m so excited to tell you about all the awesome things I see (and eat).

Also Fall is in full swing, and you know you want to make this Fall Cake:

Trust me, it’s delicious. Gingerbread cake, pumpkin cheesecake, caramel pecans and a hearty slather of vanilla buttercream. Amazing. I want it now.

Or maybe cookies are more your style.

And if that’s the case, then you need some of these Pumpkin Chocolate Chip cookies.

So make those while I prep for my trip. I’m having a major desire to bake, but seriously out of ideas. Any suggestions?

As soon as I get back from Peru (the day before Thanksgiving), it’ll be time for Turkey and then Christmas cookies.

So many exciting things to come!

What are you looking forward to most?

Aside from Peru, I’m seriously looking forward to Turducken. My family has bought one the past two or three years and it’s seriously awesome.

Mocha Protein Cupcakes

October 13, 20133 Comments

Yesterday, I took Jesse to the airport. He’s off to New York for almost 3 weeks for a training course. I hate to be that girl, but I miss him already. So in the meantime, I plan on baking a lot. Because baking makes the world a little bit better.

After I did my search for the best protein powder, Garden of Life sent me some more of their flavors to try: Garden of Life RAW Protein Marley Coffee and Raw Fit.

I automatically fell in love with the Raw Fit, because it kept me so full for so long, but I had a hard time with the Marley Coffee flavor.

Given that I’m a coffee fiend, I thought I would love the coffee flavor, but I’m going to be honest, I didn’t love the flavor on its own. So instead of devouring the Marley Coffee flavor like I did the Raw Fit in my usual breakfast smoothies, I’ve been trying to find other delicious ways to use the Marley Coffee Protein and here’s my most recent creation.

It’s no secret I have a ridiculous sweet-tooth, it’s also no secret that I generally try to balance it out with healthy eats. So I decided to try to combine my love of sweets with a dose of healthiness. These cupcakes don’t contain any butter or refined sugar and each one has 7g of protein and only 125 calories. Drizzled with a bit of almond butter, they’re the perfect healthy-ish treat.

Mocha Protein Cupcakes

1 medium banana, mashed
1/4 cup almond butter
1/4 cup maple syrup
1 egg
1/4 cup almond milk
1/4 cup unsweetened cocoa powder
1/2 cup Garden of Life Marley Coffee Raw Protein
1/2 cup almond meal1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Pre-heat over to 350F.

Mix together mashed banana, almond butter, maple syrup, egg and almond milk. Add cocoa powder, protein power, almond meal, baking soda, baking power and salt. Stir to combine. Pour batter into 11-12 lined cupcake pan. I got 11 cupcakes out of this. Bake 15-18 minutes or until cooked through. Remove from oven and allow to cool completely.

You can eat them plain, top them with whipped cream or drizzle them with almond butter. What I really loved about these cupcakes, other than the awesome nutrition stats:

Was the texture. They’re light and crumbly like a good cupcake should be. The coffee flavor isn’t ultra strong, honestly these taste more like great chocolate cupcakes. After all, it’s pretty common to add coffee to chocolate baked goods for flavor. This protein added that perfect hint of coffee flavor that makes chocolate baked good extra delicious.

So if you’re looking for a healthy cupcake, this is the one for you. Be sure to check back later this week, I have some great things planned for you all!

**Note: Garden of Life provided me with the Raw Fit and Marley Coffee RAW Protein, but the opinions are my own.

Foodologie

A Blog about Balancing Health with a Constant Desire to Eat Cake

Tag: Baking

Bleeding Hearts: Brie-Chocolate-Raspberry Hand Pies

Brie-Chocolate-Raspberry Hand Pies

Easy Marshmallow Frosting

Marshmallow Frosting

Easy Marshmallow Frosting

Lemon-Rosemary Cut Out Cookies

Lemon-Rosemary Cut Out Cookies

Dark Chocolate Dreams Flourless Chocolate Cake + A Giveaway!

Dark Chocolate Dreams Flourless Chocolate Cake

Cauliflower Pizza Crust

Cauliflower Pizza

Soft Pretzels

Soft Pretzel

2013 Highlights

Persimmon Crumb Cake

Persimmon Crumb Cake

Mocha Protein Cupcakes

Mocha Protein Cupcakes