Fall Treat #2 - Gluten Free Pumpkin Chocolate Chip Mug Cake

Being gluten free is not easy when you have an intense love for bread. I enjoy cookies, brownies, pastries, pizza, cake, cupcakes, cookie dough balls, pot-pie, rolls, biscuits, crackers, pita chips, any dessert ...and the list goes on and on. Due to some very annoying stomach issues, I have recently become gluten free. Although it is challenging and costly, it has made me feel a million times better! I really feel that a gluten intolerance is causing my health problems, and this solution has made all the difference.  

One quirky little character trait that has been passed down to me from my dad is an immediate chocolate craving after dinner. We just can't go longer than a few minutes without needing to snack on some chocolate chip cookies or candy. So when I became gluten free, my search for a chocolatey dessert became a necessity. I had to find a sweet treat to counteract my salty dinners! This GF pumpkin mug cake is sweet, delicious, and only takes about two and a half minutes to bake...

GF Pumpkin Chocolate Chip Mug Cake

WHAT YOU NEED:

(Wet Ingredients)

1 egg

2-1/2 TBS Pumpkin puree

1/2 ripe Banana

2 TBS Maple Syrup

1 TBS Almond Milk

1/2 Tsp Vanilla extract 

(Dry Ingredients)

1/4 Cup Almond Flour or GF baking flour

1/4 Tsp Baking Powder

1 Tsp Pumpkin Pie Spice

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg

Chocolate Chips (coated with a little flour)

Pecans

WHAT YOU DO:

In a large bowl whisk together all of the wet ingredients listed above until creamy. You may have to mash the banana with a fork until smooth. Once combined, add all of the dry ingredients (except the chocolate chips) and whisk together until evenly mixed. Next, add in your desired amount of chocolate chips and stir together. 

Find a shallow, round mug, and evenly coat the inside with butter or cooking spray. Once coated, pour in your GF pumpkin cake mixture. Cover the top with a couple chocolate chips, pecans, and a dash of pumpkin pie spice. Place in the microwave and bake for 2 minutes and 30 seconds, or until the cake springs back after touching the top. Be sure that it is cooked all the way through since it contains raw egg.

There you go! A simple, easy dessert that is chocolatey, festive, and gluten free. I can't wait to hear what you think of it when you try it!

Fall Treat #2 - Gluten Free Pumpkin Chocolate Chip Mug Cake

Tuesday, November 5, 2013

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It Don't Matter If You're Black or White

One trend that is super hot for fall 2013 is black and white, and with my new job at Kate Spade it seems as if every single item I've been drawn to lately has fallen victim to this new fad!

The thing that I love most about this trend is how versatile it is. You can mix this newspaper palette with caramel browns, army greens, hot pinks, vibrant reds, burnt oranges, Tiffany blues... pretty much any color you already have in your closet. Walk into Forever 21 or Madewell in the next few weeks and I can promise you that the walls will be decked out in black and white. That's what the style is this season, ladies! Embrace this salt and pepper chicness, and stock up your wardrobe.

Here are some fun black and white pieces I've purchased, or been given as birthday presents, in the last couple weeks...

Top Left, Nasty Gal. Top Right, Nasty Gal. Bottom Left, Nasty Gal. Bottom Right, Urban Outfitters

What is your favorite black and white look for autumn? Share a photo of how you styled the B&W trend and I'll add your lovely pic and a link to your blog right here! Can't wait to see how you rock it!

- Trendsetters who love B&W! -

  

Alyssa of Alyssa and Amy from East Coast Clad knows exactly how to combine summer chicness with the black and white trend for fall 2013! Love this look.

Amy of Alyssa and Amy from East Coast Clad had the amazing idea of pairing neon hot pink lips with B&W. You can bet I'm going to try this look ASAP! Adorable.

It Don't Matter If You're Black or White

Friday, September 6, 2013

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