Tag Archives: chocolate

Imitation Butterfingers

First up, today’s “eating simply” menu was super short so I didn’t want to devote a whole post to that

Breakfast: Reduced sugar apples and cinnamon instant oatmeal

Lunch: A White Chicken Pizza Lean Pocket (I did buy these at the store yesterday, but I was running really low on supplies and I knew I could finish them off by next Monday)

Dinner: Leftover Best Ever Macaroni & Cheese from the freezer.

*Side note* If you find that you rarely freeze leftovers because they don’t taste right, I have a tip for you. Some things just don’t freeze and reheat well, which may be the problem. But it could also be the way you’re reheating them. I used to hate leftovers from the freezer, until I realized that reheating them in the oven works way better than microwaving them. It takes a little longer, but it’s definitely worth it. You can  do a bunch of cooking on the weekend and then have dinner all week that requires nothing more than warming it up! Now, for a new recipe…

This recipe isn’t from Pinterest (at least not directly), but I did try another desert-y creation! And in all fairness, this does count as cleanning out my pantry because I bought the ingredients about a week ago but haven’t had time to assemble them until now 🙂  I got this recipe from Ruthie’s blog. They sounded intriguing and they’re crazy easy to make, so I gave them a shot. These imitation butter fingers are supposed to taste like the real thing. After trying them, I wouldn’t go so far as to say they taste the same. But they are darn good. And really, how can you go wrong when peanut butter and chocolate are involved? These would be a great item to take to a party…Or to just enjoy on your own!

You’ll Need

Cheez-its (I used the big ones because they seemed like they’d be easier to work with)

Peanut butter

Baker’s chocolate

Wax paper


1. Spread peanut butter between Cheez-its, making as many as you want or have chocolate for

2. Once all your “sandwiches” are assembled, melt the chocolate (I don’t have a picture because stupid WordPress keeps turning it sideways, but I used the Baker’s brand chocolate that comes in a microwaveable cup. It was perfect for this recipe)

3. Dip one end of the Cheez-it sandwich in chocolate and place on a wax paper lined cookie sheet (you could also dip the whole thing, but this way is much faster and less messy)

4. Once you’ve dipped all of the Cheez-its, place the cookie sheet in the fridge or freezer until chocolate is hardened. You can eat them right away, but I personally prefer them at room temperature. Enjoy, they won’t last long!
Tip: They’ll get hard quickly, especially in the freezer. But leave them in a little longer than you think is necessary or the chocolate will get soft as it comes to room temperature. Once they’re fully hardened, transfer to a container lined with clean wax paper.



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The Easiest Chocolate Cake You’ll Ever Make

Ever since I started following blogs, especially cooking blogs, I’ve discovered some incredibly creative bloggers with amazing recipes that I never in a million years would have come up with on my own. That’s what I love about the blogging community. And this post contains the easiest, yummiest, most creative recipe I have yet to come across. This little beauty comes from Katie at Chocolate Covered Katie.

Have you ever found yourself hit by an intense craving for chocolate at 10 o’clock at night (or at least after you’ve already changed into your comfy clothes and nothing short of a fire is going to make you leave your house)? But alas, you don’t have ice cream, cookies, or candy of any kind in your kitchen. Yep, been there, done that. And until now, you just had to ignore it. But not anymore! I present to you One Minute chocolate Cake! This recipe can be vegan, gluten free, sugar free, and/or fat free if you so choose. See the original recipe if you want it to be made one of the above ways. I already had all 9 of these ingredients on hand, even though I don’t bake very often. So chances are good you do as well!

You’ll Need

1 tablespoon plus 2 tsp cocoa powder

3 tablespoons flour

1/8 tsp salt

3 tsp sugar

1/4 tsp baking powder

1 tablespoon coconut oil or vegetable oil

3 tablespoons milk

1/4 tsp pure vanilla extract

1. in a bowl, combine all the dry ingredients and mix very well

2. Add the wet ingredients and stir

Now here’s the beauty of this recipe…

3. Transfer the batter to a small microwaveable dish (even a coffee mug will work). If you don’t want to eat it out of this container, grease the dish first.

4. Microwave the cake for 30-40 seconds. Seriously, that’s it! The cake is delicious, hot, and moist. it’s almost like a really easy imitation souffle.

The first time I made this recipe, I followed the recipe exactly. The second time I made it, two things happened:

1. I decided to try substituting 1 Tbs of agave syrup for the regular sugar because it’s a low glycemic index food (meaning your body absorbs it slowly, minimizing blood sugar spikes) and because it’s sweeter than table sugar, so you can use less of it. It worked!

2. I was going too fast and forgot to mix the dry ingredients together before adding the wet ones. I figured I’d see what happened instead of wasting the ingredients and starting over. Luckily, it turned out exactly the same as last time. So there’s one less step you have to follow!

3. Also, adding chocolate chips makes this kind of like a molten chocolate cake



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