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Summer’s End

Hi everybody- Long time no see!

Between being away up north in Magnetawan all last week with no access to internet (or showers, we might add…) and moving into our new house in London this week (also with no internet access yet- thank you Starbucks for your free wifi!) we have basically fallen off the face of the planet.  The blog planet, that is!

We have also done hardly any cooking over the past few days (unless you count thawing muffins in the microwave as cooking…) so we are seriously lacking in blog topics and recipes to share with you.  But being that it is the start of the new school year and we are currently feeling rather nostalgic about the summer, this is the perfect time to do a summer recipe recap post!

So, without further ado, we give you our favourite recipes from this summer…

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Blackened Salmon

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Slow-Cooker Pulled Pork

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Zucchini Pesto Noodles with Turkey Meatballs

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Strawberry Asparagus Corn Salad with Chicken

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Quinoa Pesto Tabouleh Salad

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Easy Greek Salad

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Basil-Sage-Arugula-Walnut Pesto

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Tzatziki Hummus

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No-Bake Chocolate Lavender Tart

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Chocolate-Peanut Butter Layer Cake

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Chocolate-Peanut Butter Rice Krispie Freezer Bars

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No-Bake Peanut Butter Banana Granola Bars

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Chocolate Peanut Butter Banana “Ice Cream”

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Peach Crumble Bars

So as you can see, we spent some time doing a little grilling this summer, enjoyed all the delicious fruits and veggies that summer has to offer, and apparently really enjoyed making chocolate-peanut butter-banana everything (which we honestly didn’t realize until writing this post- evidently we’re a little obsessed).

It was a fantastic summer and we’re sad to see it end, but we’re looking forward to a great 4th year here at Western University and another great season with the Mustangs!

Our posting may still be a little sporadic over the next little while as we continue to get settled in, but we’ll try to check back with everyone in a few days!

~twosaucysisters 

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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Our First Blogiversary

Happy birthday to us!  Happy birthday to us!  Happy birthday Two Saucy Sisterrrrsss!  Happy birthday to us!

But wait a minute- it’s not our birthdays!

You’re right- it’s not.  Today is our 1-year blog anniversary!  It’s our blogiversary! 🙂

Yup, 1 year ago today is when we wrote our very first post.  Wow.  Can you believe its already been a full year?  Where has the time gone?

This year of blogging has been amazing!  We’ve learned so much over the past 12 months it’s hard to know where to begin.  For starters, we both had no idea how to design a blog or even sign up to create one.  We didn’t know anything about widgets, links, tags, or menus.  We knew nothing about how to promote our blog or how to increase page views.  In fact, we didn’t even know if people would be interested in what we had to say or if they would like our recipes at all!  And photography?  Don’t even get us started!  We think it’s safe to say that we’ve come a long way from taking poorly-lit, unedited photos on top of our stove.

While we still have a lot (and we mean a lot) of learning and improving to do, we’re really proud of how far we’ve come, and we’re so happy that we decided to make the jump from blog-followers to blog-writers!  So for now, it’s time to celebrate!  And what would a birthday celebration be without cake?

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We think we’ve made it very well-known that Chocolate and Peanut Butter is our favourite combo (remember these pancakes?), so naturally for our first blogiversary we had to make a Chocolate Layer Cake with Peanut Butter frosting! 🙂

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Of course, this is a healthy food blog, so this cake is made entirely from bran flakes and vegetables.

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Just kidding! But it is made with all healthy ingredients.

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So how exactly do you go about making a healthy cake, a food that uses sugar, butter and refined flour as it’s main ingredients?

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You start by making some simple substitutions, like whole wheat flour for white flour, for instance. Apple sauce is fantastic because it replaces oil and sugar at the same time. And of course, our favourite natural sweeteners, date paste and honey, fell into the mix as well.

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The other secret to a healthy cake is using some… unconventional ingredients. 😉

Almost all cakes call for butter to make them soft and tender, so we needed to find a healthy substitution that offered fat for tenderizing but not for artery clogging! The obvious (to us) solution? Avocado!

Yes. There is avocado in this cake.

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And then there’s the icing, because let’s face it- cake without icing is not cake.  It’s bread.  But to make healthy icing you need something make it thick and fluffy and give it some structure.  And what ingredient would be better suited to that job than chickpeas?

Yup.  Chickpeas.  We’re convinced that those little legumes were sent from Heaven to be incorporated into any and every recipe imaginable!

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So there it is then.  A delicious chocolate peanut butter cake to celebrate one fantastic year of blogging!  Thank you to everyone who follows us, reads our posts, makes our recipes and leaves us comments.  Thank you to all those who have liked us on Facebook, followed us on Twitter and Pinterest, and to all our family and friends who have supported us during this past year!  We really can’t tell you all how much we appreciate every comment, like, and share.

There will be some changes happening on the blog over the next couple months that we’re really excited about, and we’ll definitely keep you up-to-date as they happen, but all we can say is get ready for a new-and-improved Two Saucy Sisters!

For now though, it’s business as usual.  And chocolate cake 🙂

Chocolate Peanut Butter Layer Cake

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Prep Time: 15 minutes
Bake time: 25 minutes
Makes: 1 9-inch cake

Ingredients:

2.5 c. whole wheat flour
1/2 c. unbleached white flour
1/2 c. cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

2 eggs
2 egg whites
1 ripe avocado
1 c. unsweetened apple sauce
1/2 c. date paste
1 c. milk of choice
1/4 c. maple syrup or honey or agave
1 tsp vanilla extract
2 tsp white vinegar

For the Icing:

1 19oz can of chickpeas, drained and rinsed
1 c. peanut butter (not all natural)*
1/4 c. milk
1/2 c. honey
1/2 tsp salt

2 tbsp semi-sweet chocolate chips (optional)
Crushed peanuts (optional)

Directions:

Pre-heat oven to 375 F.
In a large bowl, combine all dry ingredients. Using a stand mixer or electric beaters, beat eggs on medium-high speed. Add in avocado and beat until smooth. Add the rest of the wet ingredients and continue beating until fully combined.
Pour wet ingredients into the dry and gently stir, until just combined.
Spray two 9-inch circular pans with cooking spray and dust with flour. Divide batter evenly between the two pans.
Bake on the center rack for 25min, or until a toothpick inserted in the centre of each cake comes out clean. Allow to cool fully on a wire rack before icing. In a double boiler or microwave, melt chocolate chips and drizzle over the top. Sprinkle with crushed peanuts and serve.

Store covered in the fridge.

For the icing:

Put all ingredients into a food processor or high power blender and blend until smooth.

*We used the classic Skippy Peanut Butter. If you would like to use all-natural, you can, however the consistency will be drippier and you will have to adjust the sweetener and salt.

Tip: 

To help stack your two layers without the top one sliding off, turn the bottom layer upside down so it’s flat bottom is facing upwards.

~twosaucysisters

Meatless Monday: Blueberries!

Some of you might remember that we participated in Heather’s Meatless Monday link-up last summer.  We loved participating, but we sort of fell off the band wagon after a while.  Well, she’s started up round two, and we’ve decided to join in again!  This time around she’s running things a little differently.  Heather has it operating it on a two-week cycle- the first week we create a recipe, the second week we re-make someone else’s recipe!  That’s good for us because it gives us a one-week grace period to get our act together and make a recipe 🙂

So by now you’ve probably noticed that we’re starting with the letter B.  That’s because we’re really awesome and we already missed the first week… oops. :S

But we’re ready this time and we’d like to start off by thanking Heather for making the theme for this week blueberries- conveniently right when blueberries went on sale at the grocery store 🙂 Such good timing!

Now let’s talk about blueberries…

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But really, what is there to say?  They’re like little blue gems bursting with flavour with every bite!  And would you just look at that colour?  A hue like that just screams of the cancer-fighting antioxidant power contained in every berry!

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It’s no secret that we love blueberries, and we’ve made our fair share of recipes that feature them as a main ingredient!  We’ve made pancakes, crepes, overnight oats parfaits, jam, muffins, french toast, and even a rice pilaf, and that’s just to name a few 🙂

But if you remember about a million years ago we made these blue velvet pancakes.  Well, just the other day we received a request from Kellie to make a pancake-in-a-jar version! Of course, we could never pass up the opportunity to make one of our all-time favourite breakfasts! And what perfect timing, just in time for Heather’s Meatless Monday!

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So here you go, Kellie, as per request! 🙂

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Of course, a blue velvet cake  pancake would not be right without icing!  So if you have no dietary restrictions (the icing is not vegan) we highly recommend that you include it!

DSCN5622 It’s tastes like cream cheese frosting, but there’s no cream cheese! Sneaky, sneaky…

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So we hope you all give this recipe a try- but if having blueberry-filled chocolate cake with “cream cheese” frosting for breakfast isn’t your thing… well you must be crazy 😉

But before we give you the recipe, we want to remind you to head on over to visit Heather at Better with Veggies and check out all the other great recipes everyone else has come up with!

Blue Velvet Pancake in a Jar

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Prep: 5 min
Cook: 5 min
Serves: 2

Ingredients:

1 c. whole wheat flour
1 tbsp baking powder
1 tbsp cocoa powder
1/2 c. frozen blueberries + 1/3 c. for each jar
1 tbsp maple syrup
1 tbsp vegan butter or margarine (or almond butter would work here, too)
2/3 c. Milk or non-dairy milk
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
Fresh blueberries for topping

For the Icing:

1 tsp coconut butter, melted
1/2 tsp honey
2 tbsp plain yogurt (or non-dairy yogurt)
1/4 tsp vanilla extract

Directions:

Combine the flour, baking powder and cocoa powder and whisk together with a wire whisk.  In a microwave-safe dish, microwave the blueberries until they are no longer frozen and mash with a fork until there are very few whole berries left.  Add the butter or margarine, milk and extracts to the blueberries and mix well.  Add the blueberry mixture to the flour mixture and stir just until combined
Place 1/3 c. of blueberries in the bottom of each jar.  Divide the batter evenly among the two jars and microwave for 5 minutes, or until the batter is firm.  Top with blueberries and frosting.

For the Frosting:

Combine all the ingredients in a small dish and serve on top of your pancake-in-a-jar.

~twosaucysisters

Do you like blueberries?  What is your favourite way to eat them?

Easter Cake

Happy Easter everyone!

Regardless of whether or not you celebrate Easter, we wish you a happy day and long weekend anyways. 🙂

Now, for most people, Easter is synonymous with chocolate. Don’t take this the wrong way: it definitely is for us, too! A holiday that encourages excessive chocolate consumption? We are so there, 100%!

But there’s something else that comes to mind when we think of Easter: Carrot Cake, of course!

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No Easter would be quite the same in our house without carrot cake.

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In fact, if we had to make a decision as to what would qualify as our top 3 favourite cakes (a horrible decision to have to make, we know!), carrot cake would definitely make the cut. We’ve looked forward to our mother making carrot cake every year since we were little!

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This year, we decided to take the reigns and add a little Two Saucy Sister flair to it! 😉

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Of course, that means we’ve made it healthy. But who really cares if it’s healthy, as long as it tastes delicious, right? And we guarantee you – this is delicious!

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So this Easter, make sure you eat lots and lots of chocolate – but make sure you save some room for carrot cake. 😉

Carrot Bundt Cake

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Prep time: 15min
Bake time: 45-50min + 20min
Makes: 1 bundt pan, ~16slices

Ingredients:

2 c. whole wheat flour
1/2 c. white flour
1/4 c. white sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
3/4 tsp nutmeg
1/3 c. unsweetened shredded coconut (optional)
1/2 tsp salt

2 eggs
2 tbsp vegetable oil
1/2 c. honey
1/2 c. plain, low-fat yogurt
1/4 c. milk of choice
1 tsp vanilla extract
1 1/2 c. grated carrot
1 c. diced pineapple (optional)
1/2 c. walnut pieces (optional)
1/2 c. raisins (optional)

For the Icing:

1/2 c. 1% cottage cheese
1/2 c. low-fat cream cheese
1/4 c. honey
1/2 tsp vanilla
1/4 tsp butter extract (optional)

For the carrot topping:

1/2 c. grated carrots
3 tsp honey
1/2 tsp cinnamon

Directions:

Preheat oven to 375F.
In a large bowl, combine all dry ingredients. In a medium sized bowl, combine the eggs, oil, honey, yogurt, milk, vanilla and carrots. Pour the wet into the dry and mix just until moistened. Now add the pineapple, walnuts and raisins, if using.
Pour into a greased bundt pan and bake for 45-50 min, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 10min then invert it onto a wire wrack and allow to cool.

For the Icing:

Blend the cottage cheese until smooth. In a medium bowl, cream the honey and cream cheese together. Stir in the cottage cheese, vanilla and butter extract (if using), mix until smooth. Pour over top of cake once cooled.

For the Carrot topping:

Turn the oven up to 400F. (after removing the cake).
Place grated carrot on a paper towel and squeeze out excess moisture.
Toss with honey and cinnamon and spread out onto a baking sheet.
Bake for 15-20min. or until some of the carrots are crispy. Allow to cool, they will become a little crispier as they cool.
Once cooled, sprinkle over the top of your cake.

~twosaucysisters

What’s your favourite kind of cake? Do you have any special Easter traditions? As we mentioned in yesterday’s post, our family started a new Easter tradition last year of a soup and sandwich potluck last year instead of the traditional Easter feast. So easy and so delicious!

An Apology and a Cake

We can’t believe it’s been five whole days since our last post!  That is officially a record for us.

But don’t worry, we’re going to make it up to you!  Because today we’re bringing you a delicious recipe.  A recipe that we told you about last week, but have still not posted about, an entire week later!

So how do we repay you?  Why, with cake, of course!

…For breakfast 🙂

We recently posted about our Red Velvet Buckwheat Bake, and we honestly thought it couldn’t be topped, but this new version will definitely give it a run for it’s money!

We realize that we just gave you a recipe for a buckwheat bake, but honestly, can you ever get tired of eating cake for breakfast?

We can’t.  Especially if it means eating this Lemon Poppy Seed cake.

There are only two words you need to describe this creation- ridiculously delicious.  It was bursting with fresh lemony flavour, and the poppy seeds add a bit of texture to it that takes it up to a whole new level of deliciousness.  Topped with a bit of drippy coconut butter and a dollop of raspberry jam, this was breakfast perfection!

Since we have now posted several buckwheat bake recipes, we thought now is a good time to give you some advice on substitutions you can make, since we realize that not everyone has chia seeds, buckwheat flour and buckwheat groats in their pantry!  So here’s a list of handy substitutions you can make so everyone can enjoy the magic that is the buckwheat bake!

  • If you don’t have chia seeds, you can substitute an equal amount of ground flax seeds, or you can omit them entirely.  The texture will be slightly different if you opt for the latter, and your bake will be slightly more delicate, but it will still taste delicious- we promise 🙂
  • If you don’t have buckwheat flour, any other flour will most likely work.  We really enjoy oat flour for a slightly different flavour, but feel free to try whatever you have in your cupboard!
  • If you don’t have buckwheat groats, you can substitute steel cut oats (we have done this several times before) or even try using rolled oats.  They’re really just there to add a bit of bulk and some texture.

So now none of you has any excuse not to make a buckwheat bake!

We promise, you won’t regret it! 🙂

Lemon Poppy Seed Buckwheat Bake

Prep: 5 min
Bake: 30-35 min
Serves: 1

Ingredients:

1/4 c. buckwheat flour
1 tbsp chia seeds
1 tbsp buckwheat groats
1/4 tsp baking powder
1 tbsp poppy seeds

1/3 c. less one tbsp plain yogurt
1 tbsp honey
1/2 lemon, zested
1 tbsp lemon juice
2 tbsp milk
1 egg

Directions:

Preheat the oven to 350F

Stir together all dry ingredients in a small bowl.

In a separate small bowl, stir honey into the yogurt.  Add all other ingredients and stir to combine.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour batter into a large greased ramekin or bowl and bake for 30-35 min.

~twosaucysisters

What is your favourite breakfast?  Have you ever had a buckwheat bake?

Red Chocolate

We think it goes without saying that we are chocoholics.

For anyone who’s been reading our blog for a while now, this is probably not new news.  Chocolate pudding, chocolate peppermint patties, chocolate brownies, chocolate pancakes, chocolate sauce, chocolate crepes, chocolate granola, chocolate cookies… heck, we even put chocolate in our chili!

But of course, chocolate cake is the king of all chocolate creations!

Obviously we’ve always been die-hard fans of a rich and decadent chocolate cake, and we’ve always believed that there was absolutely no way chocolate cake could be improved upon.  After all, it’s the best, right?

Wrong.

Only a short while ago, we were introduced to red velvet chocolate cake!  Our lives may never be the same.

Ok, so we know what you’re thinking.  Red velvet is just chocolate cake with red colouring added to it- what’s the big deal?  Well we don’t know what the big deal is- we just know that it’s awesome.

So of course we thought, why not have red velvet cake for breakfast?

We think that’s entirely logical, don’t you?

Red velvet buckwheat bake- does it get any better?  We have made plenty of buckwheat bakes before, but this one is definitely one of our all-time favourites!

Of course, we didn’t simply dump red food colouring into our buckwheat bake.  No, we got more creative (and healthier!) than that!  What is our secret ingredient?

Beets!  Nature’s food die 🙂

Yes, beets.  They’ll stain you’re hands, they’ll stain your clothes, and they’ll stain your buckwheat bakes!

So for all you staunch chocolate cake-lovers out there, we encourage you to give red velvet a try… starting with breakfast! 🙂

Red Velvet Buckwheat Bake

Prep Time: 5 min
Bake Time: 30-35 min
Serves: 1

Ingredients:

1/4 c. buckwheat flour
1 tbsp buckwheat groats
1 tbsp chia seeds
1 tbsp cocoa powder
1/4 tsp baking powder

1/4 large beet
1/3 c. plain yogurt
2 tsp honey (or other liquid sweetener)
1 egg
3 tbsp milk of choice

Directions:

Preheat oven to 350F.

In a small bowl, combine all the dry ingredients

Put the beet in your food processor and blend to roughly chop it.  Add the yogurt and honey and blend until fully combined and smooth.  Add the rest of the wet ingredients and blend until smooth.

Add the wet ingredient to the dry and mix just until combined.  Pour batter into a large greased ramekin or a bowl, and bake for 30-35 minutes, or until firm.  Top with optional “cream cheese” icing:

2 tbsp cottage cheese
2 tsp vanilla protein powder
1/8 tsp vanilla extract

Blend all ingredients together in a small blender or food processor and dollop on top of your buckwheat bake.

~twosaucysisters

Are you a chocolate-lover?  Have you ever tried red velvet cake?