Saturday, October 27, 2012

Bfc friendly chocolate peanut butter pudding cake

Hello everyone, today was a beautiful fall day  I had coffee with a friend and we took a walk around a beautiful park. It was a cold damp rainy day but fortunately we didn't get rained on. It wasn't as cold as it was during the rest of the week so it was a great day to get out and enjoy the fall leaves. We might get an early snow this year (yikes) I always hope that it doesn't snow until the end of November or the first part of December.

Something that has been on my mind this week is how easy it is for me to think of the work week and the weekend as being separate.  It's so easy to think that after we have been good during the work week we can relax on the weekend. This way of thinking has really slowed my progress and I'm ready to acknowledge that when I am trying to lose weight I need to be extra good on the weekend as well as the week.

I am loving my crock pot so much and I really want to build my collection of recipes apart from stew, soup and chili. Last year for Christmas I asked for "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufman. I made my first recipe this week, which seems crazy since I wanted it so bad and then never made anything until now....go figure. The recipe I tried is "chocolate peanut butter pudding cake" although I altered it to be bfc friendly.

Here is the original recipe for Chocolate Peanut Butter Pudding Cake:
1c flour
2T unsweetened coco powder
1/2c sugar
1, 1/2t baking powder
1/2c whole milk or chocolate milk
2T peanut oil, canola or walnut
1 T vanilla
1/2c peanut butter
1/2c semisweet chocolate chips

3T unsweetened coco powder
3/4c sugar
1,1/2c boiling water

BFC Friendly Chocolate Peanut Butter Pudding Cake:
1c  almond flour
2T unsweetened coco powder
several packets of stevia (I think I used 5 or so)
1,1/2t baking powder
1/2c half-n-half
2T walnut oil
1T vanilla
1/2c peanut butter
1/2 dark chocolate bark cut up

3T unsweetned coco powder
several packets stevia
1.1/2c boiling water

Cover the bottom of your slow cooker with butter, oil or spray and spread out the cake batter. Add the topping and cook on HIGH for 2-2.5 hrs. After it has finished cooking let it sit for at least a half an hour. I found that it was 10x's better after sitting overnight.


  1. I was just talking about using my slow cooker! Don't worry I've had my crockpot for years and never use it :-) you are doing so much better than Time for me to break out the crockpot. Thanks for the recipe. Sounds like you are getting your head around the idea eating well all the time that's great. The work days and weekend days do separate like that for us...I get it. "When you see something that you do; then you can change it" is what I have notice. Can't change it until you acknowledge it. Keep up the great work!

  2. That sounds rally good. Do you have a picture of the finished product?? I have a crock pot and need to pull it out too. :-)

  3. that sounds yummy! what size crockpot do you have? I think mine is way too big to make cakes. I am trying to use mine a few times a week now.

  4. Wow, I never thought about making a cake in my crockpot before! Good idea!

  5. That sounds so good Katie. Not sure I could control myself and might eat the whole thing. The weekends are my downfall too. I have to be better and not use it as an excuse to relax and eat what I want. XO