Tasty Tuesday Recipes

Tasty Tuesday Easy Dark Chocolate Mug Cake


For those of use who are NOT baking like a mad woman this holiday season and just want a little something sweet.

Do you long for something sweet but you can’t be bothered to make an ENTIRE cake or pan of brownies? I love this solution I found online….

A Dark Chocolate Mug Cake is the perfect answer and beyond easy to whip up in under 10 minutes. No oven required! Check out the easy steps below to see how easy it actually is. It serves one or two, depending on how sharp your sweet tooth is.  I love it with a sprinkling of powdered sugar or ice cream! Some days just require cake and ice cream, am I right?


  • 2/3 cup dark chocolate
  • 3 tablespoons milk (I use almond milk)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • 4 tablespoons sugar
  • 2 large eggs
  • 3 tablespoons flour (I use almond or gluten free flour)
  • 1/4 teaspoon baking powder


Place the chocolate and milk in a 16 ounce mug and microwave for 45 seconds. Stir to combine.

Add the vanilla, oil, and sugar and stir to combine.

Whisk in the eggs, flour and baking powder and mix until smooth.

Let sit for 5 minutes.

Place the mug on a paper plate and microwave for 75 seconds.

The mixture will rise up like a souffle and then fall once out of the microwave (hence the paper plate to prevent any spillage)

Doesn’t it sound YUMMY?  What is your simple, quick and easy solution for your sweet tooth?  Remember to share your recipes with us

Have a ThirtyOne-derful day!


Tasty Tuesday Recipes

Five Sugar Alternatives for Healthier Baking 

Today’s blog is courtesy of a dear friend Sarah Krug

What better time of year to get the oven going than in the fall. And on a blustery November day, there is nothing better than having the aroma of fresh baked goodies coming through the house. But if you’re watching your waistline, then you will love these five sugar alternatives for healthier baking.

1. Xylitol. You may recognize this sugar alternative as the sweetener in your chewing gum. Xylitol is a sugar alcohol used as a sweetener. It looks and tastes like sugar, but has fewer calories and doesn’t raise blood sugar levels. The folks at BBC Good Food state:

From the late 2000s there has been a push to consume [Xylitol] instead of sugar, and its white granular form means it can be used sprinkled or in place of traditional sugar in cooking and baking in the exact same quantity.


2. Maple syrup is not just for pancakes. Maple sugar is another great sugar substitute because of it’s natural sweetness. Here are some great tips for using maple syrup in baking from the folks at Tablespoon:

  • In baking, replace 1 cup of white sugar with 3/4 cup of maple syrup and reduce by 3 tablespoons the other liquid content in the recipe for every cup of maple syrup used. Because maple syrup is brown and granulated sugar is white, this replacement will darken your baked goods and cause them to brown quicker.
  • To substitute maple syrup for sugar in other types of cooking, use three quarters of maple syrup as the sugar called for.

Keep in mind that maple syrup is not as sweet as white sugar and therefore this substitution formula will likely yield a less sweet result than the original recipe.


3. Honey is readily available for baking which is why it is a great sugar alternative option. According to Health Impact News on how to use raw honey for baking:

Besides being delicious, raw honey has a myriad of health benefits. Honey does not have much of a learning curve when it comes to use in baked goods. One thing to keep in mind though is that while this is a healthy sweetener, it is still a “sugar”, containing glucose and fructose. So it can affect your insulin levels.
4. Brown rice syrup is a great alternative for sugar but will change the texture of your baked goods. The folks at LiveStrong say this about how to bake with brown rice syrup:

Brown rice syrup is a liquid sweetener made from boiled, fermented brown rice. You can bake with it just as you would other liquid sweeteners, but it isn’t necessarily a one-to-one substitution. The dish’s taste and texture will be affected; the final product will have a crisper texture and possibly taste a little different if you are replacing a sweetener with a distinct flavor, such as maple syrup.


5. Coconut sugar is a gluten-free sugar option that is great for baking and has many health benefits. When asked what does coconut sugar taste like, the folks at Burnt Apple had this to say:

It tastes nothing like coconut since it comes from the flower bud of the coconut palm, and not the coconut itself. It tastes a lot like a subtle tasting brown sugar. Some say that it has a slight caramel taste to it.


If you’d like to know the supplements that I have personally tested to help with sugar cravings, email me at pinkdrinkeveryday@gmail.com

When you contact Sarah, please let her know that you found her on our blog!

Have a ThirtyOne-derful day!