This recipe is a simplified version of a lemon drizzle cake, but it’s inspired by how I love my lemonade: super sour fresh lemon juice with as much sugar as humanly possble. This cake is super moist and is one of Chris’s favorites. It may not be pretty, but it gets eaten so quickly you really don’t look at it for long!
Candy is one of those things that is way too intimidating to me. Boiling sugar, thermometers, silicon mats, tempering chocolate, equipment I don’t have…. Did I mention boiling sugar? It’ll be many years before I feel comfortable making candy. But luckily, recipes like these give me the feeling like I’m making my own candy without all the hassle. And Germany doesn’t carry Almond Joys (At least no where I’ve seen), so there you go…
So the pantry is getting a bit bare in terms of snacks, and Chris and I had a major chocolate craving. Luckily, we ALWAYS have the basics for baking: unsweetened coco powder, flour, sugar, milk, butter, baking powder, and eggs. These ingredients can make just about any sweet: cake, hot chocolate, brownies, pancakes, muffins, cupcakes, and cookies. So chocolate cookies it is! This recipe makes 16 decent sized cookies, and you can replace the walnuts with chocolate chips or leave them plain.
I love pineapple. Let me repeat that. I love fresh pineapple. As someone who went what feels like decades before tasting pineapple that did not come from a can, I feel as though I have a bigger appreciation for it. But the problem is, a pineapple is nothing like a regular apple. You can’t just pick it up and eat it with the skin on. The skin is basically freakin bark but ten times more spikey. Plus even the smaller pineapples are freaking huge and way too big to eat in one go. So whenever I buy pineapple, I eat as much as I can, cut the rest into chucks and put it in the freezer for something perhaps even better than fresh pineapple: pineapple sorbet.
Forgive the alliteration, but I had to. I got the idea for these when I was watching Netflix “Mind of a Chef” where a pastry chef made a corn cookie. It just so happens Chris and I have like ten pounds of cornmeal, because I was having trouble finding it in stores and Chris found an internet deal. Normally this wouldn’t be a problem, but Chris HATES cornbread, grits, hoe cakes, and polenta. Basically everything I do with cornmeal, Chris just doesn’t dig the texture. And I’m not about to spend a bunch of time and energy making food that doesn’t get eaten. But finally, FINALLY I figured out a way to get Chris to eat cornmeal. This recipe is a simplified version of the Netflix one with an added bonus of cranberries!
So after one failed attempt, I finally created a really good microwavable plum cake. The first one had an egg in it and tasted like scrambled eggs with plums. Not good. This recipe is absolutely delicious, albeit much higher in calories than the original recipe I had in mind. But hey, you gotta live a little. Swap the sugar for erythritol if you want to lower the calories, but for the love of God, don’t leave out the butter! A glass bowl works well with this recipe, but you can do it in a mug and it’ll come out just as good.
This is another keto recipe that is still in my eating rotation even though I’m back on carbs. It’s low calorie and packed full of protein, so why not? The best way to enjoy this cake is to pour a few spoonfuls of Waldens zero calories chocolate syrup on top. It’s a bit expensive, but a little goes a long way.