Chocolate Bundt Cake

fullsizeoutput_12e0

In another life, I would be heading to the beach this weekend.

fullsizeoutput_12d7

That other life is just a pre-COVID-19 one.

fullsizeoutput_12d8

I’m not a huge beach person anyways, so it’s not a huge loss.

fullsizeoutput_12d9

It’s more of the principle of a mini vacation. It was really just an excuse for all of our pals to get together before we all move this summer. I suppose we still could have made it work if we all wore masks inside our AirBNB and disinfected the toilet seats, showers, sinks and really any other hard surfaces after every single use. But alas, we canceled. It’s probably a good thing considering we’re in the midst of some sort of tropical storm and if we had any intention of not passing germs back and forth the ENTIRE weekend, we would need to be outside soaking up some rays. Which, now that you mention it, I desperately need……..maybe I’m down about not going on this trip after all…..

fullsizeoutput_12de

You would understand if you saw my pasty skin.

 

 

Time: 1 hour (prep + cooking) | Serves: 1 bundt cake

Ingredients:

  • 2.5 cups of all-purpose flour
  • 2 cups of white cane sugar
  • 1 cup of cocoa powder
  • 2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1/2 tsp. of S
  • 1 cup unsweetened vanilla almond milk
  • 2/3 cup of olive oil
  • 4 tbsp. of apple cider vinegar
  • 2 tbsp. of vanilla extract
  • 1/2 cup of unsweetened coconut milk
  • 1 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • In a bowl, combine flour + sugar + cocoa + baking powder + baking soda + S
  • Add in milk + 1 cup of water + olive oil + whisk until combined
  • Mix in vinegar + extract
  • Pour into a greased/sprayed bundt pan
  • Bake for 45 minutes or until a toothpick comes out of the center relatively clean
  • While it cools, combine coconut milk + chocolate chips in a microwave safe bowl + microwave or 30 seconds, stir, repeat until softened + combined
  • Once cake is cooled, flip onto a plate + shake it loose
  • Pour glaze on top + serve
  • Recreate the chocolate cake scene from Matilda

 

Adapted from here!

PB + Chocolate Chip Skillet

fullsizeoutput_f01

Give me a mic, put me in front of athletes & roll the camera.

fullsizeoutput_edc

Because I am ready to become a sports reporter.

fullsizeoutput_ede

I’m not sure why it’s taken me 28 long years to discover my destiny.

fullsizeoutput_ee6

Prob because I didn’t like sports until I was 25 and even then I only learned the rules like last year, but that’s neither here nor there. I went to my first NHL game this weekend. Am now a BIG hockey guy. It’s quick, it’s violent, I dig it. I just love the camaraderie at sporting events. All the strangers drinking overpriced brewskis and shouting at the top of their lungs, hoping for the same outcome. I love giving out high fives all willy nilly and becoming fast friends with the bros next to me. America, man. I think I could really provide some colorful commentary to stale ESPN and the like. All their anchors know too much, like rules and player names.  It’ll be less analyzing plays and more analyzing athlete moods and crowd energy  – the important stuff.

fullsizeoutput_efb

Oh, and I’ll pack lil vegan treats for everyone to snack on in between plays!

 

 

Time: 1 hour (prep + baking) | Serves: 6-8

Ingredients:

  • 1 1/4 cup of whole wheat flour
  • 1 tsp. of baking soda
  • Pinch of S
  • 1/2 cup of vegan butter, softened
  • 1/2 cup of pure cane sugar
  • 1/2 cup of brown sugar
  • 1/2 cup of creamy PB
  • 1 tbsp. of flax meal
  • 2 tsp. of vanilla extract
  • 3/4 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • Grease a skillet with cooking spray
  • In a tiny bowl, combine flax with 3 tbsp. of warm water, mix + set aside
  • In a bowl, whisk flour + baking soda + S, set aside
  • In a mixer bowl, combine butter + sugars + PB, beat for two minutes on medium
  • Add in flax egg + vanilla extract, mix on high for a minute to get all that good good combined
  • Turn mixer on low + slowly add in dry ingredients a lil at a time until all combined
  • Turn off mixer + fold in chocolate chips
  • Spread cookie dough + pat down evenly in skillet
  • Bake 25 minutes, remove + let cool (it’ll cook more in the warm AF skillet!)
  • Cut + serve warm
  • Let it sit out on your counter + nibble on it every time you walk by + see if you can beat our household record of devouring in 5 hours

 

Adapted from here!

Chocolate + Date Oat Bars

fullsizeoutput_c93

I am a 19 year old frat boy.

fullsizeoutput_ca6

In that I have been living like a stuffed pig this week.

fullsizeoutput_cb5

Garr was traveling this week and I was bound and determined to get the house spic and span after several weeks of both of us traveling.

fullsizeoutput_cb6

The laundry basket overflowing with three clean loads I’ve yet to fold tell a different story. I literally just dug through it to get some clean workout clothes for yoga tomorrow. I am ashamed of myself. Yet here I sit. Writing this. Instead of doing my chores. The irony. I was also going to clean all the bathrooms. I managed to put my hairbrush under the sink and contact solution in the drawer. The end. I also had big plans to sweep & mop on my lunch break. Did I instead read The Bachelorette spoilers? You better believe it. I even only ran Felix (roomba) once in 4 days. That is literally unacceptable! He’s used to a daily workout. I’ve reached a new level of lazy if I cannot *press* his button. I’m blaming it on the full moon. It’s sucking my energy for its weird lunar purposes.

fullsizeoutput_c96

I have at least showered every day and for that I applaud myself.

 

Time: 2 hours (prep + cooking) | Serves: 12 bars

Ingredients:

  • 2 cups of whole wheat flour
  • 1 cup of rolled oats
  • 1/2 cup of granulated sugar
  • Pinch of S
  • 1/2 cup of vegan butter, melted
  • 12 oz. of pitted dates
  • 1 tsp. of vanilla extract
  • 1 cup of vegan semisweet chocolate chips

How to:

  • Preheat oven to 350 degrees
  • Coat a 9×13 baking dish with cooking spray + top with a sheet of parchment paper
  • Meanwhile, combine flour + oats + sugar + S
  • Slowly stir in melted butter until combined
  • Scoop 2/3 of the mix into the bottom of the baking dish + pat into a flat layer
  • Pop in the freezer while you make the filling
  • In a food processor, combine dates + vanilla + pinch of S + 1/2 cup of hot water + process on high until smooth
  • Transfer to a bowl + fold in chocolate chips
  • Spread date mix on top of the oat base
  • Top with leftover oat mix + pat down
  • Bake for 40 minutes or until golden brown
  • Let cool for an hour + pop in the freezer for a bit to set
  • Cut into bars + serve! Or individually wrap them + pop back in the freezer for snacking throughout the week
  • Fasten on your bib, partner, there are going to be some serious crumbs

 

Adapted from here!