Chocolate Cake Mix Cookie Birthday Bars

“When there is cake, there is hope.  And there is always cake.”–Dean Koontz

“My idea of baking is buying a ready made cake mix and throwing in an egg.”–Cilla Black

By the time you read this, Dear Reader, I will be celebrating another year of life.  Honestly, the way 2020 is going, I am almost afraid to celebrate, but I am throwing caution to the wind.  By golly, in spite of everything that is upside down in this world, I am going to celebrate another year of life.  I am going to smile, eat a ridiculously calorie laden meal or two, drink a bit of good wine, and dang it, I am eating cake!  Of course, it has to be gluten-free due to my celiac disease, but I will eat cake–chocolate cake to be precise because chocolate is my favorite!

Sure, 2020 has been a train-wreck of a year in many ways, but fall is in the air.  Even though winter is around the corner, there is something about autumn weather that makes me feel hopeful–hopeful for better days ahead.  Call me crazy, but I gotta believe that life has to take a turn for the better . . .at least that is my birthday wish.

In addition to feeling hopeful, I feel grateful–grateful for my health, my family, my friends and loved ones, my home–flaws and all–and my job.  I wake up every day in a warm bed, and as I step out of it, I am able to turn on hot water for a shower.  Food is stored in both my refrigerator and cabinets–not to mention the fact our water is drinkable.  My job, with all of its challenges, is still providing a paycheck that allows me to celebrate my birthday in the manner in which previously I described.  Therefore, in spite of all the negatives 2020 has to offer, there are still numerous things for which to be grateful this year.

To add to my list of items for which I am grateful, I would have to include an unexpected email that I received from registered dietitian nutritionist, Stephanie Ferrari, with Fresh Communications.  Thanks to Stephanie, and the kind (or should I say, sweet) people at Swerve, I was thrown a “swerve” ball during the summer months when the Swerve team sent a care package of products to my house.  Thanks to their generosity, I have been blessed with the opportunity to play and create with a few of their products including their chocolate cake mix, which is featured in this month’s recipe.  

As previously mentioned, I do have celiac disease, so I cannot eat products containing wheat, rye, or barley.  Furthermore, birthday celebration aside, I do try to eat in a fairly healthy manner that works best for me.  Due to an incredibly sensitive stomach/digestive system, it’s taken me years to figure out how to best eat for my body. However, I also recognize that what works for me may not work for others.  Thus, when I create recipes, I try to create choices in order to adapt to a variety of tastes/needs/preferences.  Personally, I prefer to eat plant-based, forgoing dairy, eggs, and meat products most of the time.  Therefore, you will see that reflected in this recipe, but I also list other options if that’s not your cup of tea, or slice of cake, as the case may be.  

I based this recipe upon one I found on the Swerve website.  This is because since it wasn’t my official birthday, I wanted to keep the recipe fairly “clean,” and save the calorie-laden splurge for the actual big day.  This is where Swerve products check all the boxes for me.  Therefore, the recipe is not only gluten and grain free, but it is also a fairly low carb treat.  In fact, there isn’t one ingredient that leads me to feel guilty or over-indulgent.  The leftovers store well, and it is my experience that they tend to become more moist and chewy after being stored in an airtight container for a day or two.  Therefore, I can have my cake and eat it too–for several days in a row if I want–rather than saving cake for a once per year special eating occasion!

Whether you’re looking for a way to brighten a bad day, wanting to indulge without completely blowing your calories, or simply in the mood for chocolate, give this recipe a try. Within less than an hour, your house will be redolent with the aroma of chocolate cake baking, and your taste buds will be dancing with the delightful taste of warm, gooey chocolate.  Think of it as a small manifestation of making lemonade, or in this case, cake, out of the lemon of a year.

From my home to yours, I wish you healthy, happy, and homemade treats.

Chocolate Cake Mix Cookie Birthday Bars

Ingredients:

1 box chocolate cake mix (I use Swerve brand.  Also, feel free to use Vanilla cake mix if preferred.)

½ cup applesauce or melted butter at room temperature (I use applesauce to keep it plant-based.)

1 large egg, or “flegg”, at room temperature (Recipe for flegg is below.)

1 teaspoon vanilla extract or powder

½ cup oats or your favorite chopped nuts (I use Nature’s Path organic gluten-free oats.)

½ cup chocolate chips or other candy bits, i.e. peanut butter, white chocolate, and so forth (I use Enjoy Life allergy-free brand.)

Optional: White sparkling sugar

Directions:

Set out egg to come to room temperature, or if replacing egg, make your “flegg” before beginning any other steps. (Recipe below)

Likewise, if using melted butter instead of applesauce, melt first and allow it to come to room temperature.

Preheat oven to 350 degrees

Prepare a square baking pan with nonstick cooking spray, coconut oil, or line with parchment paper.

In large bowl, add cake mix and using fork gently break up any clumps

Stir in applesauce (or butter), egg (or flegg), and vanilla extract until well combined.

Gently fold in oats and chocolate chips until well combined.

Press mixture into pan.

If desired, sprinkle with white sparkling sugar.

Bake for 20-25 minutes or until the edges are golden, and the top is puffy.

Allow to cool before cutting into 16 squares.

Store any uneaten bars in an airtight container.

Leftover bars are especially tasty when warmed slightly in the microwave topped off with a dollop of whipped topping, if desired.

*“Flegg” egg replacement recipe:

1 tablespoons flaxseed (Chia seed works too.) 

3 tablespoons of water. 

Mix well and allow to sit for 20 minutes before mixing batter.

Light, Lucious, Lemon Raspberry Muffins and Buckle–with a life lesson on the side

“Imagine a world, in which your entire possession is one raspberry, and you give it to a friend.”–Gerda Weissmann Klein

“The tiny seed knew that in order to grow it needed to be dropped in dirt, covered in darkness, and struggle to reach the light.” — Sandra Kring

June sunlight hammered my backside, creating a rivulet of sweat that ran from my hairline, down my neck, and along the bumps of my spine, pooling at the elastic waistband of my athletic shorts.  Spikes of dry grass clawed at my shins and calves, while briars needled my forearms.  With single-minded focus, I picked the ruby jewels of fruit, one at a time, and slipped them into the bowl as my fingers became brightly tinged with the stain of my efforts.  One month later, a similar scene unfolded, only this time my digits were blotched a deep shade of purple.

Berry picking–full of heat, thorns, and insects.  Strongly influenced by weather with some seasons offering higher yields of succulent delight, and other years producing little fruit that are often smaller and less juicy.  This once per year event can provide a tasty selection of cakes, pies, muffins, salads, and even vinegars or wines; and yet, each tiny tender fruit is celebratory enough to pop, one at a time, onto the tongue allowing taste buds to relish the lush, acidic saccharinity. 

Photo by Pixabay on Pexels.com

As I picked berries this summer, it was a contemplative practice that was part focus, with a bit of melancholy, and part determination, sweat, and even irritation–reminding me of the similarities of berry-picking to life.  Many, if not most, memorable life moments require sustained efforts involving work, goal-setting, striving, and set-backs.  Depending upon what is produced by one’s endeavors, typically frames whether or not one continues down the same path/plan, or chooses to adjust plans accordingly.  Similarly, seasonal berry offerings may not be particularly juicy some years, much less tasty on its own merit; however, when these berries are collectively combined alongside other ingredients in a recipe, the product produced is often a delicious delight–even if it was not what was originally planned.

Likewise, dealing with the bramble, the bugs, the itchy ivy and grasses, the pollen, the heat and humidity, and so forth, may fill the berry-picker with dread even before beginning; and then, one commenced into action, the very act of picking may feel nearly intolerable.  Nonetheless, the goal of sweet, tangy fruit impels one to persevere in spite of the struggles and irritations.  In fact, even the journey to becoming a fruit producing plant is never easy.  It requires that a seed be buried in dirt, dwelling in darkness for some time while laying down roots until ready to slog through the sod, breaking the surface.  Even then, the tiny plant must learn to endure all types of weather while simultaneously stretching and extending towards the light before becoming a fruit producing plant.  The same is true for humans.

Picking berries is an annual reminder for me that we all must experience the dark, the muck, and the mire in order to strengthen our ability to break through the soil of our despairs.  Nevertheless, like the berry bramble, we cannot produce fruit without first developing roots, and then being taught to stretch towards the light in order to grow.  Even then, we will still develop thorny parts of ourselves and experience the sting of insects, the heat and cold, as well as life’s seasonal winds.  There will be choking weeds and other setbacks (much like many of us are experiencing now).  Nevertheless, it is during those very times we must be like the berry plant and keep growing, fixing our eyes upon the heavens, because eventually our efforts will produce fruit.  And when those periods of berry-picking occur, we must share our harvest with others and savor the sweet juiciness of the moment because like the weather, life offers continuous change–never standing still for long.

As seen on Instagram @ Postiviteenergyalways

As the Creator divined, there is no light without dark, no happiness without sadness, no rest without work, no pleasure without pain, and no berries without pitfalls and pests.  Make the most of good days, for they are the berries, the very sweetness, of life.  Imprint those memories into your soul, as one does setting aside berries in the freezer, so when the weeds of life threaten and clouds seem ready to burst, you can retrieve those frozen memories, and be reminded that this too will pass.  The light that is within and around you will help, once more, enjoy another season of berry-picking. 

As seen on Instagram at postiveenergyalways.

From my home to yours, I wish you a freezer full of good memories and berries! Here are a couple of recipes to enjoy . . .

*Raspberry Lemon Muffins

Ingredients:

1 tablespoon flaxseed + 3 tablespoons of water (Can substitute with one large egg.)

Zest from one lemon

1 cup + 2 tablespoons flour (I use gluten free flour.)

1 cup old fashioned rolled oats* (I use certified gluten-free oats.)

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

⅔ cup sugar (I used Swerve brand sugar replacement.)

⅓ cup melted butter (I used plant-based replacement.)

¾ milk (I used a plant based version.)

2 tablespoons lemon juice

2 teaspoons vanilla extract 

*2 cups raspberries or blackberries (Fresh are best, but frozen will work, but may require a bit longer baking time.)

White sparkling sugar (Optional)

Directions:

In a small bowl, add both flaxseed and water.  Gently stir and place in the refrigerator for later use.

Zest one lemon, and set aside for later use.

Preheat the oven to 375 degrees.

Line 12 muffin tins with a parchment paper. 

In a small bowl, place raspberries and sprinkle with 2 tablespoon of flour. Toss gently until all raspberries are evenly coated.

In a small bowl, combine the flour, oats, baking powder, baking soda and salt. Set aside.

If possible, use a stand mixing bowl to whisk together lemon zest with sugar for two minutes until light and fluffy.

Mix melted butter, milk, lemon juice, and vanilla extract into lemon/sugar mixture.

Stir in dry ingredients into wet ingredients and mix until just combined.

Gently fold in flour coated raspberries into batter.

Divide batter evenly among 12 muffin cups.

Sprinkle with white sparkling sugar if desired.

Bake for 22-25 minutes or until muffins are golden brown and toothpick inserted in the center comes out clean.

Makes 12 muffins. 

Allow muffins to cool in the pan for 5 minutes, then turn upside down on the cooling rack, and immediately right them on the rack for proper cooling.

Muffins can be stored at room temperature; however, since there is fresh fruit in them, I prefer to store them in an airtight container in the refrigerator once completely cooled.  They can also be frozen for up to 3 months.

Serve warm or cold.  They are delicious plain or served with butter, honey, agave, or other favorite topping.

Bonus Recipe:

*Raspberry Buckle

Ingredients for Buckle –the cake part:

¾ cup sugar 

¼ cup soft shortening 

1 egg 

½ cup milk 

Zest from one lemon

2 tablespoons of lemon juice

2 teaspoons pure vanilla extract or powder

2 cups + 2 tablespoons flour

2 teaspoons baking powder

½ teaspoon salt

*2 cups raspberries or blackberries (Fresh are best, but frozen will work, but may require a bit longer baking time.)

Ingredients for topping:

½ sugar

⅓ cup flour

½ teaspoon cinnamon

¼ cup softened butter

Directions:

Zest lemon, and set aside.

Mix together ingredients for topping, and set aside.

Place raspberries in a bowl, gently sprinkle and coat with 2 tablespoons of flour, and set aside.

Prepare 9” x 9” baking pan with nonstick cooking spray

Preheat the oven to 375 degrees.

Using a mixer, mix together sugar, shortening, and egg.  

Stir in milk, lemon zest, lemon juice, and vanilla.

In a separate bowl, blend together dry ingredients.

Mix dry ingredients into wet ingredients until just combined.

By hand, gently fold-in in raspberries.

Carefully spread into the prepared baking pan.

Spread topping over all of the batter.

Bake for 45-55 minutes or until the topping is golden brown and a toothpick inserted in the center comes out clean. 

Allow to cool 10-20 minutes before serving warm.

Once cooled, stored in the refrigerator.

Leftovers can also be stored in an airtight container for up to 3 months.

Makes 9 servings.

As seen on Instagram @ lauriereasons.