Stuck on Dessert Island

Is there anything better than a mug of warm milk, a cozy room with a computer, and three different desserts?

DSC05053 DSC05055

Cocoa powder mixed with Greek yogurt and maple syrup, peanut butter on top.

DSC05220 DSC05218

So, so creamy and tastes like an even better version of chocolate pudding, obviously because peanut butter is involved. If you buy plain Greek yogurt, YOU can choose how much sugar goes in. I use a bit of maple syrup. 🙂


Shortbread cookie and milk

DSC05126 DSC05128

Cocoa yogurt with coconut chips, nut butter


Princess Cafe milk and white chocolate bomb! I was disappointed because I was expecting a melty, gooey centre like a lava cake, but this was still good.

DSC05342 DSC05347

Coconut chia pudding with coconut chips and blackberries: I actually didn’t like this that much. Have you had success with coconut chia pudding – or any kind of chia pudding? This wasn’t really my thing. 😦


Peanut butter, cocoa powder, and oat balls

DSC05415 DSC05416

Next time, I’ll use the same amount of GROUND oats (oat flour) instead of whole rolled oats to give it a smoother, more truffle-like texture.


A snack of toast with apple slices, almond butter, and hemp hearts


Cocoa yogurt with raspberries and coconut chips


Almond-chocolate truffles: a different recipe from the peanut one above. I liked this a lot better!


Pumpkin mug cake – hideous photos but this was great with Greek yogurt and pecans!

DSC05779 DSC05781

Plain yogurt with sunshine raspberries, flax, cinnamon, and pecans (nut butter, of course!)


Chocolate lava cake with peanut butter and raspberries – made in the microwave with real-food ingredients

DSC05893 DSC05894

Decadent 2-Minute Chocolate Cake for One
  • 1/4 cup spelt flour
  • 2 tbsp unsweetened cocoa powder
  • sprinkle of salt
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1/4 tsp baking powder
  • 1/4 cup milk
  • 2 tbsp coconut oil, melted
  • 1/4 tsp vanilla extract
  • 1 tbsp crunchy peanut butter for topping
  • handful raspberries for topping
  1. Whisk dry ingredients.
  2. Add wet ingredients.
  3. Whisk until batter is smooth.
  4. Pour into 14 oz microwave-safe mud with straight sides.
  5. Microwave on high for 1 minute and 10 seconds.
  6. Cool for a couple minutes before serving.
  7. Top with peanut butter and raspberries. Enjoy!


Such a decadent dessert, and the peanut butter took it over the top. A must-try! I’m going to make this recipe again right after midterms as a special treat. Have you made microwave cakes before? How did they turn out?

DSC05898 DSC05900

Another day, I followed Minimalist Baker’s recipe for pumpkin muffins and made them in one massive glass container since I didn’t have muffin tins… or any baking tins! I chose her vegan recipe since I was out of eggs, so this was made with a flax egg (1 tbsp flax + 2.5 tbsp warm water).

DSC06009 DSC06011

It turned out extremely moist but lacked the fluffiness I was going for, and I’m pretty sure that has to do with the large amount of liquid (almond milk) in the recipe as well as the lack of egg here.

DSC06014 DSC06015

Still an awesome recipe – I ended up cutting the big “cake” into quarters and freezing three of them. Here, I had one on yogurt + flax with a scoop of almond butter. Oh this was so, so yummy!


And something similar but different the next day: cocoa powder + maple + plain Greek yogurt topped with crumbled pumpkin muffin and peanut butter. Whenever I made delicious little dessert bowls like this, I feel so sad when they’re done!


I learned a cool trick the other day! If you microwave a chopped apple with some water, cinnamon, and brown sugar, you’ll end up with a bowl of perfectly tender “apple pie” apple chunks! I dumped my warm cinnamon apples on yogurt with muffin, almond butter, and chia seeds.

DSC06065 DSC06068

Another yogurt bowl! These are my go-to dessert. Crumbled blueberry scone on yogurt with chia seeds and frozen blueberries (sorted in microwave), almond butter.

DSC06092 DSC06094

Yogurt with chia, banana, blackberries and cinnamon butter


Quarter of a defrosted apple crumble tart from Cafe 22 on yogurt with almond butter. Yummmm…


Do you like dessert? What do you usually have? Do you eat dessert RIGHT after dinner or wait a couple hours?

That’s it for today! I have a super busy day today (I’m writing this as I finish my breakfast!) that involves 8:30 classes, a meet-up with a friend, a fancy lunch with scholarship donors, more classes in the afternoon, and a study session with my biology study group. So that’s it for today! Have a sweet day 🙂