What do you get for being lazy?

What do you get for having nothing prepared for dinner?

What do you get when you have frozen Eggo waffles in the freezer and some fresh strawberries?

You get a little concoction I call – Dessert waffles for dinner!

A waffle topped with a smear of nutella, a dollop of Greek yogurt, sliced strawberries, slivered almonds and maple syrup.   Was it good?  I would have to say it was delicious.  Was it a great dinner?  Umm No

But that is life.

What are some of the crazy things you eat for dinner that are definitely out of the ordinary?  Let me know.

I love hearing them

I will talk to you on Friday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

In a rush?

Need a quick cake?

I have a solution.

Now, I don’t think I can stand here and call this a recipe but I can definitely sit on my chair and tell you that this cake is delicious and the slight modifications to a cake mix are DELISH!  There is no question in the world…. if you cannot keep this cake moist you better throw in the bundt pan and step out of the kitchen.  OK that was harsh… but you get the idea!

Ingredients

• 1 package devil’s food cake mix
• 1package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup milk
• 1/2 cup vegetable oil ( Could sub Apple sauce)
• 1/2 cup water
• 4 eggs
• 2 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 cup semisweet chocolate chips

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
4. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

Zesty Tip:  As an addition to the glaze, you could top with shaved chocolate or even some crushed nuts.  Hazelnuts would be an excellent choice or even walnuts.

Friday is upon us.  Spring break is about to begin.  I am going to go work hard today so I can relax a day or two next week.  Have a great weekend and talk to you on Monday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

What are your thoughts on a Gluten Free Oatmeal Chocolate Chip cake with cream cheese frosting?  My thoughts were likely similar to yours…. oh hell yeah I will have a piece.  Last night in laws and myself brewed up this little masterpiece compliments of Mama Pea and her gluten free oatmeal chocolate chip cake.

We made two cakes just too test out our skills before they were serving it this morning for a breakfast treat at 7:00am.  Yeah you read that right.  7:00am after boot camp.  I think I should join that boot camp!

The results were great.  The cake was very moist.  The icing was spectacular.  Here is the lowdown from Mama Pea’s recipe.

Ingredients

For the Cake

• 1 Cup old-fashioned oats (use gluten-free varieties as necessary)
• 1 1/4 Cup boiling water
• 1/4 Cup coconut oil
• 1/4 Cup almond butter
• 2/3 Cup applesauce
• 1 Cup stevia baking blend or organic sugar
• 1/2 Tsp. vanilla extract
• 1 Cup oat flour (can sub gluten free all-purpose flour or rice flour)
• 1/2 Cup coconut flour
• 1/2 Tsp. baking soda
• 1 1/2 Tsp. baking powder
• 1/2 Tsp. salt
• 1 Tsp. cinnamon
• 1/2 Tsp. nutmeg
• 1/2 Cup milk chocolate chips

For the Icing

• 3 Tbsp. cream cheese
• 3 Tbsp. powdered sugar
• splash of milk

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine oats and boiling water and allow oats to absorb the liquid.

1. Using a blender or hand mixer, cream together coconut oil, almond butter, applesauce, stevia or sugar and vanilla.
2. In a large bowl, combine flours, baking soda, baking powder, salt, cinnamon and nutmeg.
3. Add wet ingredients to dry, and add now-cooked oats to mixture.
4. Allow mixture to cool slightly before folding in chocolate chips.
5. Scoop batter into a greased bundt pan.

1. Bake for 23-28 minutes or until a toothpick inserted in the cake comes out clean.

1. For the icing, whisk together cream cheese, powdered sugar and enough milk to make a drizzly consistency.

1. Allow the cake to cool completely before inverting the pan to remove the cake and drizzling with icing.
2. ENJOY!

Zesty Tip:  I filled the center of the cake with a mixture of blueberries, hint of sugar and some lemon zest.  You could slide any fruit you want in there for a little “health” kick.

There you go.  Thanks mama pea for a fun recipe and I just got off the phone with my sister in law and everyone loved the cake.  Well done!  The next time you need a gluten free option give this a try.  Have a great Wednesday and I will talk to you on Friday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty