So I know I’ve been a little MIA from my blog. So….my fiance and I recently acquired a lost cat. Our neighbor found this cat which had obviously been living in the woods by our apartment for quite some time. The poor cat was incredibly malnourished so, to make a long story short, we decided to take the cat in to nurse it back to health. So needless to say a lot of my time has been dedicated to, well, staring at this cat lol I haven’t had a pet in several years so it has been nice having a pet around again. If you follow me on instagram you may have seen my pics of him on my ig stories. But if you haven’t seen him yet, everyone…meet Taco:
Edward keeps arguing that the cat’s name is doogie meow-ser. It’s not. It’s Taco lol Ok so moving on. Today we have what I like to call personal pizookies! This recipe was inspired by my chocolate pumpkin brownie cakes recipe but I went with a chocolate chip theme here. These mini cookie cakes are like a cross between a chocolate chip cookie and a pumpkin spice cake. Perfect treat for the fall or, you know, just a Monday night. And what’s great about this recipe is that it makes 2 single serve cakes. So you can share with a friend or save one for a rainy day. Like my brownie cake recipe, I found that these are best served the next day so prepare them a day ahead of time and enjoy them in their full flavor glory 24 hrs later.
I also experimented with a matcha chocolate chip version because I’ve been having a total love affair with matcha lately.
Did you know: Matcha is a special form of green tea? Traditional green tea involves infusing the green tea leaves in hot water then discarding the leaves afterwards. Matcha, however, involves the entire leaves. They are made into a fine powder so you are ingesting the entire leaf when you are consuming matcha powder. This means you are not only getting a more potent flavor but also a more potent source of nutrients, including antioxidants called polyphenols which have been tied to protection against heart disease and cancer as well as been said to help with blood sugar regulation, blood pressure reduction, as well as anti-aging. EGCG is one type of polyphenol in matcha that has specifically been shown to not only boost metabolism but also slow or halt the growth of cancer cells!
[vegan] personal pizookie – makes 2 deep dish cakes
- 3/4 cup oat flour (measure out 3/4 cup oats and blend into a flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 2 tbsp coconut sugar
- 1/2 cup water or milk
- 1/2 cup pumpkin puree or baked sweet potato
- handful dark chocolate chips
- optional (but recommended) handful walnuts
*For a matcha version: add 1 tbsp matcha powder and leave out the pumpkin pie spice
Preheat oven to 350 degrees f and oil 2 small oven safe ramekins. Set aside. Add 3/4 cup oats to a food processor and blend until it turns into a flour. add the baking powder, spice, baking soda, coconut sugar, water, and pumpkin and blend. Batter will be quite thin and liquidy. Mix in chocolate chips and walnuts by hand. Divide batter evenly between the ramekins and bake for 25-30 minutes or until middles are mostly cooked. Remove from oven and let cool fully before removing from ramekins. If you can, let them sit in the fridge overnight then enjoy the next day.