4 Ingredient Flourless Chocolate Cake


I’ve been on a wheat and gluten-free kick lately.  Here’s why… I’ve spent the last 9 months getting back into shape after 2 back-to-back pregnancies and I just can’t seem to get rid of the excess belly fat.  I decided to give the whole wheat free thing a try to see if it helped.  I went a whole week without eating wheat and I still have this belly, so I don’t think it’s really working.  Now… on to the chocolate cake.  (Also that was sarcasm.)

Now, you might be asking “Why Kristy, why would I want to make a chocolate cake without flour?”  And here is my answer to you, “Because it is freaking delicious that’s why.”  While researching flourless chocolate cake recipes, I came across a doozy from the queen herself, Martha Stewart.  (Don’t worry; Oprah is still the other queen.)  I figured if it was a Martha recipe, how could I go wrong?  And boy was I right!

Ladies, I am not a baker by trade.  I don’t have a baking blog and I don’t have the baking genius to just whip up a recipe from things lying around in my kitchen.  I just really enjoy eating scrumptious things.  I am an accountant ok?  That means I can measure things well.  So when looking at this recipe, you might think that it is too difficult for you, but have faith!  If I can do it, you can do it.  I used to be intimidated with beating egg whites into stiff white peaks too… Wait!  Don’t go anywhere!  It’s easy I swear.

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Baked Onion Rings

Baked Onion Rings 3

Oh, onion rings, how I love thee!Though, I never order them! In fact, I couldn’t even tell you the last time I had onion rings! I got a wicked craving for them last week and I just had to have them, but of course, I wanted them without all of the calories and fat. Frying them was out of the question. Time to bake ’em up!
I was a little worried about getting these to brown so depending on your oven, you may want to bake them a little longer. Even though they didn’t get as golden all the way around like I wanted them to, I still found them to be perfectly crispy! I dipped mine in sriracha mayo (which makes them even more yummy, by the way!) I would take this baked version any day over the fried version!

Grilled Chicken and Kale Pasta

After my trip to Delaware, I knew I had to get back on my health kick. I had eaten bags of doughnuts, buckets of popcorn, and boxes of Buncha Crunch. It was calorie madness. So I popped down to the farmer’s market and picked up one of the healthiest veggies I know, kale.

A few things you should know about your curly green friend: They are high in Vitamin A, Vitamin C, calcium, iron, and are a great detox food. Which is exactly what I needed after all that salt and sugar!

After all that traveling, I didn’t have the motivation to get all fancy and wanted something simple, so I tossed together some kale, mushrooms, and grilled chicken in lasagna noodles. Lasagna noodles you say? I improvise a lot, and when I was out of pappardelle, I sliced up some lasagna noodles for a quick substitute. Try it for yourself!

This recipe cooks for 1, as the majority of the time I make myself something quick a head of time to take to work for lunch. Just double everything (or quadruple) if you’re making for a bigger group.


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Giant Chocolate Chunk Peanut Butter Swirl Cookies



I don’t want to brag, but my kids friends think I’m the greatest mom in the neighborhood. I think it has a lot to do with the fact that I bake cookies pretty much every week.

It’s kind of hard to keep coming up with new cookies to bake each and every week, and it’s not too often that I get to return to an old favorite. In fact, I remember one day when one son was gushing over the cookie of the week, and the other son commented, “Do you like that? Because you’ll never have it again.”

Having a cookie blog is a double-edged sword, my friends.

I decided to revive an old favorite this week, one I haven’t made for maybe 2 years. One that is extra large and extra chocolatey, just the way I like my cookies. I used an amazing recipe from Cookie Madness, though I did make one tiny little addition, one that is completely optional, but more on that later.

The recipe calls for 12 oz. of chocolate, chopped up into pieces. That equals 3-4 good bars of chocolate or 1 bag of chocolate chips. This go-round I used 2 Scharffen Berger Chocolate Bars, 3 oz. each, and half of a bag of Ghirardelli Dark Chocolate Chips. Honestly, the chocolate chunks are kind of nice, because they get chopped into different sizes, so there’s really no uniformity to it. It’s cool, in a old-fashioned, rustic sort of way.

The addition I made was to add just a little swirl of peanut butter. I used only 1/2 cup for this small batch, and swirled it into the dough at the very last minute. I wanted some bites to be more peanut-buttery than others, kind of like the chocolate, I guess. If you’re not into peanut butter, though, just leave it out and no one will be the wiser.

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