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Appetites and Adventures

Microwave Protein Carrot Cake

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My Mam Maw made the best carrot cake.

I know we all say this, but I’m not kidding.  I think it could have won awards.

It’s probably her I have to blame for my carrot obsession.  Oatmeals, shakes, protein batters, overnight oats… I put carrot in EVERYTHING.

I’ve even been making my own cake.  Healthy and with protein, of course.  Mam Maw is turning in her grave.

Microwave Protein Carrot Cake

The traditional cake is loaded with oil and sugar.  It’s iced with cream cheese and more sugar.  How could it NOT be good?

Anyway, this isn’t one of those cakes.  This cake won’t make you feel like you need to run a marathon the morning after AND it still tastes good!  2g of fat and 6g of sugar, plus a whopping 24.5g of protein.  That’s without the “icing.”  I have been whipping these up with my Designer Whey protein powder post-workout.

Carrot Cake you can feel good about in under 10 mins.  That wins in my book!  This cake has all the spice of a traditional cake, and is incredibly moist!

Microwave Protein Carrot Cake

It took me a few tries to make this.  It kept exploding in the microwave!  Did I mention I hate cleaning the microwave?

Making it in a cereal bowl vs. a mug really helped.  I did that and adjusted some measurements to finally get a cake in one piece.  The first explosions still tasted good though:

Carrot Microwave explosion

I really liked having the icing on there too.  It’s a simple cottage cheese mix, but that creaminess takes the cake.  Hee hee.

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Microwave Protein Carrot Cake

Microwave Protein Carrot Cake

Based on my Chocolate 150 Calorie Protein Cake recipe.

  • 1/2 C grated carrot
  • 1 scoop white chocolate Designer Whey protein powder (28g scoop)
  • 1/4 tsp no sodium baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1 egg white
  • 2 T water (or other liquid)
  • 1 T applesauce (no sugar added, can also use pumpkin puree)
  • 1/2 tsp almond extract
  • 1/8 tsp butter extract (optional)
  • ~5-6 drops NuNaturals vanilla liquid stevia
  • Optional toppings: “Icing” (see below), cinnamon, cacao nibs

Grate carrot and set aside.

Place dry ingredients in bowl and stir to combine.  Stir in wet ingredients.  Mix in grated carrot.

Transfer to a greased (I use PAM) cereal bowl and microwave for 2-2.5 mins (mine took 2:15).  Tip the cake out onto a plate and top as desired.  

My cake was topped with a cheese cake icing made by combining cottage cheese with stevia and maple extract.

Makes 1 cake.

Approximate Nutritionals (will vary based on protein powder brand used): 154 calories, 2.1g fat, 183.7mg sodium, 13.4g carbohydrates, 0.7g fiber, 6g sugar, 24.5g protein.

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As for Mam Maw’s cake… I have the recipe.  It may make an appearance on here for some holiday… 😉

What is your favorite cake?

Did you have any odd names for your grandparents?  I called my other grandmother “money” for a while.  She worked at a bank. 😉

Happy Singles Awareness Day

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I like being married to the gym single.

monopoly cats

I couldn’t even handle having a cat in my life.

What I can handle is eating red food.  I’ve been traveling too much to make anything special, but if I make it to the grocery store today I may eat something red.

In the meantime, I did manage to round-up my favorites… and separate them into courses.  This is what happens when you blog on an airplane.

Then I couldn’t help myself – I made a new sugar-free, high protein microwave cake when I got home from the airport.  It was late, the pics are dark… but this is what happens when you are without chocolate cake and Nuttzo for days.  Cravings must be satisfied!  Recipe at the end.

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Breakfast

Raspberry Baked Oatmeal (To-Go!)

Raspberry Baked Oatmeal (To-Go!)

♥

Strawberries and Cream Oatmeal

Strawberries and Cream Oatmeal

♥

Roasted Beet and Orange Smoothie

Roasted Beet and Orange Smoothie

♥

Mains

Crabby Smoked Gazpacho

Crabby Smoked Gazpacho

♥

Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes

Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes

 ♥

Veggie Sushi with Beet Wasabi Sauce

Veggie Sushi with Beet Wasabi Sauce

♥

Dessert

Beet Protein Frozen Custard

Beet Protein Frozen Custard

♥

Strawberry Smoky Almond Tart

Strawberry Smoky Almond Tart

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This last dessert is the one I made upon arriving home last night.  I had a fierce peanut butter and chocolate craving, and this sugar-less treat fit the bill.  And did I mention it has 30g of protein???

If you stop the microwave while it still looks a tad jiggly on top, you’ll have a gooey, molten cake.  Which is exactly when I did, and highly recommend.  Then I topped it with a healthy serving of Nuttzo (which I am obsessed with), and a festive strawberry heart.

PB Chocolate Cake

Peanut Butter-Chocolate Microwave Cake

  • 2 T peanut flour
  • 1 scoop (2T) chocolate protein powder
  • 1 T cocoa powder
  • 1/8 tsp baking powder
  • 1 T pumpkin puree
  • 1/4 C egg whites
  • 1/4 unsweetened almond milk (or water)
  • 1/2 tsp vanilla extract
  • 8 drops chocolate liquid stevia (I used NuNaturals)

 

Mix the dry ingredients in a small bowl.  Add wet to dry and stir to combine.  

Transfer to a small, greased bowl (I used coconut oil).  Microwave until just done, ~ 45-60 secs.  

Transfer to a plate, top as desired, and enjoy!

Approximate Nutritionals: 180 calories, 4g fat, 150.8mg sodium, 11.2g carbohydrates, 4.8g fiber, 1.5g sugar, 31.5g protein

I received this jar of NuttZo free of charge through participation in a FitFluential campaign. I was not otherwise compensated; all opinions on the product are my own (I already ate the stuff religiously). Check out NuttZo on Twitter and/or Facebook!

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Happy Valentine’s Day!

I think this is the perfect night to curl up with a glass of red wine, some popcorn, and dark chocolate while watching Grey’s.

Do you have big Valentine’s plans?

What is your favorite Valentine-themed food?  I dig those Reese’s hearts… the shapes have more PB!

 

Carrot Cake Batter Shake

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It’s perfectly acceptable to drink your dessert.

My sister made me my faovrite carrot cake for my birthday.  It was amazing, but sadly I can’t eat like that every day.  Well, I could, but it would require me to live in a sugar coma.

I’ve been working on a healthy alternative to my favorite cake for a while now.  In protein shake form, of course. 🙂

After a few weeks of tweaks with the spice levels, I hit it spot on.  This protein-rich carrot cake batter even got the stamp of approval from my trainer.

He’s picky, so I kept the green out for him.  Feel free to toss in a handful of spinach as you see fit.

I love the ginger and cinnamon in the “batter.”  Those spices are what seals the deal to make it reminiscent of carrot cake.  The tofu makes it creamy, like batter.  Add some vanilla and nutmeg, and you have a cake batter you can feel good about eating.  Yes, you may lick the spatula.

Last night I tried it one last time pre-posting.  I increased the spices slightly so that I could add more ice to create ice cream in my Vitamix without losing flavor.

It worked.

Carrot Cake Batter Shake

Carrot Cake Batter Shake

  • 1/4 C unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 carrot
  • 3 oz silken tofu
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 in piece fresh ginger
  • 1/8 tsp nutmeg
  • 7-8 drops liquid stevia
  • Ice, to taste
  • 1/8 tsp Guar Gum (optional, but will add creaminess)

Combine all ingredients in a high speed blender and mix until smooth.

Makes 1 serving.

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I actually went back and checked the ingredients a few time because I couldn’t believe anything so cake-like could really be healthy.  True story.

What is your favorite cake flavor?

Do you add spinach to your smoothies?  I felt weird drinking one that wasn’t green!

Sweet Potato and Toasted Marshmallow Cake

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A.K.A. The best thing I’ve ever put in my mouth.

I only wish I could take credit for this recipe.

While at the FoodBuzz Festival this fall I met Mai @ Butter and a Pinch of Salt.  She recently posted a link to this cake recipe and declared it the best cake she’s ever made.  Knowing she’s an accomplished baker, I had to try this out for myself.

Christmas is the perfect time to make the most fattening cake ever to share with friends and family!

This cake is incredibly moist thanks to the sweet potato.  The texture silky beyond your wildest dreams.  The toasted marshmallow layer is insanely good – especially when you get a little crunchy bit.  And the buttercream… I’ll just say that the bowl I mixed it in was clean before we put it in the dishwasher.

In the interest of full-disclosure, There are a few negatives to this deliciousness.

The Downside:

  • It took forever to make – I think I spent 4 hours on it
  • There are 5 sticks of butter in it
  • The Swiss buttercream icing can be tricky… I had to make it twice.
  • Splitting cakes to make the layers may induce a heart attack
  • It is addicting

 

All of that aside, you should make this cake at least once.  I know I’ll be making it again next year.

Some Notes/Tips:

  • Freeze the cake layers before trying to split it
  • When she says don’t let the water boil while making the icing… trust her
  • Don’t skimp on the pecans
  • Add more ginger pieces in the cake
  • Don’t stay home alone with it if you can’t be trusted around desserts like me

The best desserts of the night posing together: Sweet Potato Pie and Red Velvet Cakes

I have to agree with Mai – this is the best cake I have ever made.  One of my tasters said “it’s the perfect combination of a pie in cake!”  Indeed.

Recipe credit goes to my new idol – Sweetapolita.  Click here to unlock her secrets.

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This is a once a year cake… but I’m already counting down the days until next year.

What is the most time-consuming food item you’ve ever made?

Was it worth it?

Salted Biscoff Hazelnut Cookies

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You know you need one more cookie recipe.

Salted Biscoff Hazelnut CookiesOk, maybe 2.

I made about 100 cake balls as dessert for last Saturday’s holiday party.  If you recall, about a month ago I created 2 varieties:

For the party, I made both again.  Variety IS the spice of life.

Upon polling the crowd, I confirmed my theory that the one you like best depends on whether you prefer dark or white chocolate.  I like dark.

Since it was my first catering job, I was extra-paranoid about running out of food… so I baked cookies too!

I thought Chocolate Sea Salt Cookies were the best thing ever… but Salted Biscoff Hazelnut Cookies may have ousted it.  *Gasp*

These are a shortbread cookie – thick and buttery.  I love the texture of shortbread (hence these rosemary-lemon and olive-basil cookies), yet I rarely make them without a savory component.

I’m so glad I tried it – the hazelnut with the brown sugar-y Biscoff spread was like buttah in my mouth (in a good way… I realize a mouth full of better isn’t for everyone Paula Deen).

Cookie #2 was my mom’s favorite: Coconut Macaroon Cookies.

With just 4 ingredients, these are the easiest things you’ll ever make.

If you love coconut, make these ASAP.  Recipe found here at Pearl and Pine (Sarah’s photography rocks, btw).

Salted Biscoff Hazelnut Cookies

by Laura Hall

Prep Time: 20 mins

Cook Time: 18-20 mins

Keywords: bake dessert biscoff hazelnuts cookie

Ingredients (24 cookies)

  • 2 C flour
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C salted butter, room temp
  • 1/3 C sugar
  • 1/3 C firmly-packed brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 C Biscoff spread
  • 1/3 cup hazelnuts, chopped
  • Fleur de sal (for topping)

Instructions

Sift together flour, baking powder, and salt in small bowl.

Cream together butter and sugars with mixer until well-blended and whipped. Add vanilla extract and egg, mixing to combine. Combine Biscoff spread with into egg mixture, again mixing until well incorporated.

Gradually add the flour mixture, mixing until just combined – careful not to over-mix. Fold in hazelnut bits.

Roll dough into a log about 3 in thick. Place the log on the edge of wax or parchment and roll it up in paper. Chill at least 2 hours in fridge until firm enough to slice. (You can also freeze until you need them.)

Preheat your oven to 300 degrees. Line cookie sheet with parchment paper. Slice log into 1/4 inch thick rounds and place them on the prepared baking trays (leave room for them to spread just a bit). Lightly sprinkle fleur de sal salt onto each round.

Bake 18-20 mins. Cookies are done with they turn a light golden-brown color. Allow cookies to cool completely before moving.

Note: You can sub any nut butter for the Biscoff (but if you haven’t tried Biscoff spread yet you are missing out!).

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 Happy Holidays, Everyone!  

I hope you all have a fun, happy weekend full of deliciousness.

Strawberry Chantilly

By

My best friend, Mallory, is having a baby.  A baby boy!

Naturally, I threw her a baby shower and served a pink cake.

Oops.

This cake had been planned for a while, but as the day drew closer I got more and more nervous about making the cake for the party.  That’s a lot of pressure!

Thankfully, this Strawberry Chantilly turned out really well.

Using toasted hazelnuts was a departure from the original pecan crust, but now I couldn’t imagine it any other way.  The mommy-to-be even requested it be turned into a cookie.

I’ll be toying with the recipe to make it able to stand alone in cookie (or blondie?!) format. 🙂

Easy while looking impressive, this cake is refreshing, spring-like, and showcases the now-in-season strawberries perfectly.

More spring party recipes to come!

Next up: Watermelon Salad

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Strawberry Chantilly

Adapted from Coleen’s Recipes.

Crust:

  • 1 C all-purpose flour
  • 1/4 C brown sugar
  • 1/2 C butter (salted)
  • 1/2 C toasted hazelnuts, chopped

Filling:

  • 2 egg whites
  • 3/4 C sugar
  • 2 1/2 C sliced strawberries
  • 1 C heavy whipping cream
  • 1 tsp vanilla
  • 1 tsp fresh lemon juice

Preheat oven to 300 degrees.

Cut the butter into the flour and sugar until crumbly.  Stir in chopped hazelnuts. Press into a 9″ spring form pan and bake for 25 mins, until just beginning to turn golden.  Set aside to cool completely.

Pulse strawberries in a food processor to form a puree.  (I left a few chunks.)

Pour puree into a mixing bowl and add egg whites, sugar, and lemon juice.  Beat with electric mixer on high for ten mins.  (You can use a hand mixer if you’re ghetto like me – it’s good for the arms!)

In a separate bowl, beat the heavy whipping cream and vanilla until stiff peaks begin to form.  Gently fold the whipped cream into the strawberry meringue mixture. Pour into cooled crust and cover. Freeze for at least 6 hours, preferably overnight.

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This weekend flew by!  What can’t was at least reach a compromise of working 4 days and weekend-ing 3 days?!

Do you order cakes or make them for parties?

What is your favorite cake to make?

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