Wishful Eating

September is halfway over, and as October nears and Fall takes over, one small issue remains – it’s still 93 degrees outside. Why am I wearing shorts and sandals? What is this “sweater weather” people speak of? Sometimes Louisiana sucks.

However, just because Mother Nature doesn’t want to get her act together doesn’t mean I’m not going to enjoy the delights that Fall brings. That includes warm chocolatey Nutella goodness. And snowflakes.

I love Nutella. And if you don’t love Nutella, you should exist on this Earth. Plain and simple. And keeping with the ease and serving size of “in a mug” recipes, I found this yummy Nutella chocolate cake from Live Love Pasta. Of course, I made some tweaks to fit my own desires, but I must say it came out pretty darn good. I mean you can’t really mess up Nutella, can you?

Here is the recipe from Live Love Pasta and my tweaks:

4 tablespoons self-rising flour
4 tablespoons sugar 6 teaspoons of Truvia Baking Blend
1 egg
3 tablespoons cocoa powder (I used Navitas Naturals Cocoa Powder)
3 tablespoons Nutella
3 tablespoons milk (I used Almond Milk)
3 tablespoons vegetable oil Coconut Oil
A dash of Navitas Naturals Cocoa Nibs (optional)

Combine all dry ingredients in a large coffee mug.

Then, add wet ingredients.

Mix well with a fork. The batter may be a bit clumpy because of the coconut oil, but it will soften in the microwave.
I added a sprinkle of cocoa nibs for texture.

Microwave for 1-2 minutes until fully cooked. Allow to cool and top off with whipped cream or ice cream (or more Nutella, I’m not judging) if desired.

While some people dislike the taste that the coconut oil gives when substituting, I love the hint of coconut with the hazelnuty chocolate of the Nutella. Can you tell how ready I am for cold weather and Christmas? ❄️⛄️❄️⛄️❄️⛄️❄️