I’ve been slowly getting rid of all store-bought junk in my pantry. It’s been taking years with my junk-food eating husband but I finally have him down to just a few snacks, most of which he hides in his home office.
My intentions are two-fold:
- With fewer processed snacks and goodies in the pantry I’m much safer from the mindless night-time snack sessions I have way too often. If I had a nickel for every time I found myself with an empty bag of whatever by my side I’d be a rich woman.
- The kids have no other choice but to eat the much healthier snacks I keep on hand, which usually get passed up for Dad’s Doritos or chocolate cupcakes. With a “cleaner” pantry they are now grabbing things like pistachios, cashews and fruit that I keep out in a basket. Well, the older one at least. My little man is still not crazy about fruitÂ but he can eat his weight in pistachios!
I also love that it forces me to get creative. I’ve said this a million times but I don’t think it can be stressed enough: I’m 100% more satisfied when I make something instead of grabbing something. The process of pulling out ingredients, whipping something up and enjoying it is so much more rewarding than rummaging through the pantry for a bag or box to open. Â There’s just something about staying more conscious about what I’m eating, and quite frankly I feel less guilt.
I know we shouldn’t feel guilty when it comes to our food choices but when I stare down an empty bag of chips there’s a bit of remorse.
Anyway, this is a long intro for my latest mug cake experiment. I’ve made and tweaked it a few times trying to find that balance of yumminess and Â lightness. This isn’t the most amazing cake you will ever eat, but for those nights when a chocolate snack attack hits and you want to feel good about the choice you made this will hit the spot.
Here’s what I did…
- 1 large egg
- 1/2 tsp vanilla extract
- Pinch of kosher salt
- 1/2 tbsp real maple syrup (10g)
- 2 tbsp PB2 (12g) (Powdered Peanut Butter — Click here to learn more)
- 2 tbsp cocoa powder (10g)
- 1/4 tsp baking powder
- 1 tbsp mini chocolate chips (15g)
Whisk the egg, vanilla, salt and maple syrup in a coffee mug with a fork.
Add in the PB2 and cocoa powder and mix well until you don’t see any dry chunks. It may be thick but you can ad a slight dab of water if need be.
Stir in the baking powder and chocolate chips.
Microwave on high for 1 minute.
You can dig right in!
You may not think it’s a lot but the serving is quite large and VERY filling. Â Here I dumped it out of the mug and cut it in half.
So satisfying with a cup of tea or a glass of milk!
I opted to reduce the overall sweetness and add some chocolate chips to give the cake a bit more moistness, which is its biggest problem. I always use mini chips so they disperse better but you can use regular or skip them altogether and increase the maple syrup a touch to compensate for the amount of sugar.
Calories and points came out a little higher than I excepted but this cake is really filling. Totally worth the splurge if you are fighting those “need to eat” demons as I do.
|Servings||Amt per Serving|
|250||13g||6g||old: 5||new: 7|