I just want to say that my thoughts and prayers are with those who we lost in the terrible tragedy that took place Friday. No words can be said that will be enough during a tragedy such as this. I really couldn’t put into words what I have been feeling and this is all I have. It was such an awful and sad day on Friday. I’ve been seeing this on a lot on Facebook this weekend and I’m going to repeat it: Hug someone, say I love you, give them smooches, and spend time with your loved ones today.
Not such a great insert from the tragedy but here I go.
I have had a Babycake maker from two years ago in the box, so I got a little creative and tried out a couple recipes. This is a great way to go, because they’re the perfect treat to make without overdoing it. You won’t have a ton of leftovers too so you don’t have to worry about chocolate cupcakes staring at you from the kitchen counter.
Chocolate Peppermint Mini-Cakes
Ingredients:
1/3 cup unsweetened cocoa powder
1/4 cup almond flour
1/8 cup enjoy life mini chocolate chips
1/2 tsp. baking powder
dash of sea salt
1 scoop of chocolate protein powder
6 egg whites
1/2 cup unsweetened applesauce
1 tsp. vanilla
1/2 tsp. pure peppermint extract
1/4 cup unsweetened almond milk
Directions:
Preheat either your Babycake or your oven to 350 degrees.
In a mixing bowl combine your flour, cocoa powder, chocolate chips, baking powder, and sea salt.
Next add in the rest of your wet ingredients mixing well.
Pour your batter into the baby cake maker or a non-stick mini muffin tin.
When you use the Babycake maker it does not take long, watch the light and you should have your little mini-muffins out in under 5 minutes!
If using a mini muffin pan, bake 13-15 minutes until set.
1 comment. Leave new
Such a tragedy. Let us not forget!