Dirt Cake with Chia Seed Pudding

Ohhhh i made us something.

Dirt Cake with Chia Seed Pudding (7 of 11)

It’s chocolaty-creamy goodness smooshed in a coffee mug. 

Lately, I’ve been posting savory recipe after savory recipe.  So boring.  I mean, that’s okay…if you’re into that kind of thing.  But recently my cooking life has felt like it’s going through a slow phase…like when your favorite tv show isn’t moving forward and it’s getting borderline boring but you hang on because it’s your favorite show and you believe that it will get better.  Except this is my life, which makes the situation slightly more desperate than a tv show. 

The only way out seemed to be with a healthy dose of chocolaty + creamy. 

Dirt Cake with Chia Seed Pudding (1 of 11)Dirt Cake with Chia Seed Pudding (2 of 11)

If I really sat down and thought about it, which I do quite frequently, dirt cake is probably one of my favorite desserts.  But for some reason, I always forget about it.

Which is sad, because there is all this other junk in my head that could easily be replaced with thoughts of dirt cake.  If I was a therapist, I’d tell my patients to replace all their worrisome thoughts with hopes and dreams of creamy dirt cake.  Just think of the happiness.

Have you had dirt cake?  Please say YAASSSSSSS.

If you haven’t…I tell you, it is good.

Dirt Cake with Chia Seed Pudding (4 of 11)

So Wednesday was Andrew’s birthday.  I covered our front door in a billion balloons, we ate tacos, I gave him a present (I had to go in halfsies with my parents for the present…geez, the price one has to pay for the smell of leather) and we ate cupcakes from here

And at one point throughout the evening, we went to Home Depot and bought a new toilet.  This honeymoon phase thing is no joke.  Even toilet shopping is fun when you’re married. 

And something so exciting…if all goes as planned, our family of two should be getting bigger soon.* 

We’re getting something soft and cuddly.  I can’t even.  SOOO EXCITED.

Dirt Cake with Chia Seed Pudding (6 of 11)

So since our wedding, I still haven’t gotten my name changed.  It just seems like such a long, boring process that I’m always like meh, I’d rather do anything else.  It doesn’t help that the Social Security Office closes at 3pm.  What’s that about?!!

I’ve made a deal with Andrew that as soon as I get my name changed, we get to go pick out a little bundle of puppy breath. 

But back to the topic of the day…chocolate stuff.  This dirt cake is layer upon layer of chocolate chia seed pudding + crumbly cookies.  I wanna be the spoon in that mug.

*As far as I know, I’m not pregnant.

Dirt Cake with Chia Seed Pudding (11 of 11)

Dirt Cake with Chia Seed Pudding
Chocolate Pudding
  1. 1/3 cup chia seeds
  2. 2 tablespoons cocoa powder
  3. 1 cup milk (2%)
  4. 1 tablespoon maple syrup
Chocolate Cookies
  1. 1/2 cup oat flour, packed
  2. 3 tablespoons cocoa powder, unsweetened
  3. 3 tablespoons brown sugar
  4. 1/4 tsp baking powder
  5. 1/8 tsp sea salt
  6. 3 tbsp applesauce
  7. 2 tbsp milk
  8. 1 tbsp maple syrup
  9. 1/2 tsp vanilla extract
Creamy Vanilla
  1. 3 tablespoons cream cheese
  2. 3 tablespoons vanilla greek yogurt (I used Chobani)
  1. In a bowl, whisk together chia seeds, cocoa powder, milk and maple syrup. Cover and place in the fridge overnight.
  2. Prepare your cookies. Preheat oven to 350F. In a bowl, combine oat flour, cocoa powder, brown sugar, baking powder, sea salt, applesauce, milk, maple syrup, and vanilla extract. Roll cookies into 6 balls and flatten. Place cookies onto a greased baking sheet bake for 10 minutes. Allow cookies to cool.
  3. While cookies are cooling, make your creamy vanilla. In a bowl, use an electric hand mixer to combine cream cheese with vanilla greek yogurt. Mix until smooth.
  4. In a separate bowl, crumble your cookies. Add in 2 tablespoons of the creamy vanilla. Stir (or use your hands) to incorporate the creamy vanilla into the cookie crumbles.
  5. In a high powered blender or food processor (I used a vitamix), blend your chia seed pudding until creamy. Scoop the chocolate pudding into a bowl and stir in the remaining creamy vanilla.
  6. Now grab 2-4 mugs or glasses and layer the ingredients. One layer cookie crumbles, then one layer chocolate chia seed pudding mixture, repeat. Make sure you end with a layer of cookie crumbles. Chill for at last 1 hour before serving. I let mine sit in the fridge for 2 days and they were fine.
Serves 2-4 (I only made 2 servings...they were pretty huge. No complaints here)
  1. I suggest making your chocolate chia seed pudding and chocolate cookies the day before you assemble the recipe. This gives your pudding time to thicken and your cookies time to completely cool.
Adapted from Oh My Veggies
Adapted from Oh My Veggies
Yeah...imma eat that http://immaeatthat.com/


Posted in Cakes, Chobani, Chocolate, Cookies, Dessert | Tagged , , , , , | 5 Comments

What I Ate This Week.


Monday: Tilapia with chili powder & lime juice + sauteed snap peas + store-bought whole wheat marathon bread.

Screenshot 2014-04-14 09.29.20 

Tuesday: Pizza!!!  Made on a whole-wheat crust from Trader Joe’s.  Topped with pizza sauce + arugula + grass-fed ground beef + roasted tomatoes + mozzarella + goat cheese.

The crust was really thin so this pizza wasn’t enough for Andrew and I.  Next time I’ll have to add a side dish.

Screenshot 2014-04-14 09.29.42

Wednesday: Out for Mexican food to celebrate buying our house!  I went with the Mole Enchiladas with Chicken.  I’m trying to branch out more at Mexican restaurants and not get the Chicken Tacos al Carbon ever.single.time.

Thursday: leftover frittata with black beans, kale, red bell peppers + polenta.  Served with an arugula, walnut & goat cheese salad.

Screenshot 2014-04-14 09.30.26

Friday: Spinach Pasta + sauteed kale + tomato sauce with grass-fed ground beef.

Screenshot 2014-04-14 09.31.51

Saturday: We went to Chipotle.  I sprung for the guacamole and this was one of the best bowls I’d ever had.  I think I was just really in a Chipotle mood. 

Brown rice + pinto beans + chicken + pico + corn salsa + guac + a little lettuce. 

The chicken at chipotle is so hit or miss.  Luckily, the guy was just chopping up the cooked chicken breasts when we walked in, so we ended up with big chicken pieces and not the little leftover pieces.

Screen Shot 2014-04-14 at 9.30.59 AM

Sunday: 3-Bean Chili via How Sweet It Is + cute, little cornbread ramekins.

Screenshot 2014-04-14 09.31.17


Sunday afternoon we went out to Andrews’ parents house for an early birthday lunch for Andrew.  Their house + food always looks like you just walked into a Southern Living Magazine.  So pretty.

We ate baked pears with brie + crispy chicken + cheesy corn casserole + arugula salad.

Such a great lunch and afternoon spent hanging out. 

Screenshot 2014-04-14 09.31.40

During the week, I ate a lot of leftover frittata topped with Cabot’s Sharp Cheddar (they sent me samples…which I can NOT get enough of). 

Served with baked sweet potato fries.

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Saturday Morning French Toast made out of store-bought marathon bread.  Served with plain greek yogurt + granola + bananas + almond butter.

Screenshot 2014-04-14 09.30.53

Breakfast cookie dough topped with plain greek yogurt + raspberries + strawberries.

Cookie dough layer: 1/2 cup quick oats + 1/2 banana, mashed + 1 heaping tbsp nut butter + 1/8 tsp cinnamon + 1/8 tsp vanilla + pinch sea salt.  Mix it all together and let sit in the fridge overnight.

Screen Shot 2014-04-14 at 9.33.32 AM


Hummus + sunflower seeds + carrot sticks. 

I mentioned this on instagram…but I’ve found that eating savory snacks in the afternoon -as opposed to energy bites/smoothies/granola- tends to help me from mindlessly snacking before dinner.

Screenshot 2014-04-14 09.29.57

Yogurt + granola

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latte. decaf. 2%.

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20-minute elliptical + Dirty 30…

Dirty 30 workout

And that was my week of food.  This upcoming week is fun for us with Andrew’s birthday on Wednesday + Easter this weekend!!

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Polenta Tart with Asiago Spinach

I get why America eats so much corn…

Polenta Tart with Asiago Spinach (5 of 7)

…because polenta.

Whenever I’m planning out our meals for the week, I have to play mind games with myself so I don’t put a corn-based product at every meal.  My like dream corn-rich menu would go something like this:

Monday: Cornbread and Chili

Tuesday: Creamy Polenta and Seafood

Wednesday: Thick Corn Tortilla Quesadillas

Thursday: Polenta Crust Pizza

Friday: Salad with Grilled Chicken & Polenta Croutons (…where croutons outnumber lettuce leaves)

That’s the stuff dreams are made of.

Polenta Tart with Asiago Spinach (1 of 7)

Polenta is just such a blank canvas…except I’ve never been to good at art and canvases and paint brushes.  However, I’m all over coloring up the top of a polenta tart.  Add some greens (spinach) and some creamy white (asiago) and you’ve got dinner…or at least a dinner side dish.

You could always make this dish a little more substantial if you threw on some beans or diced chicken.  We served ours with sautéed shrimp

I don’t know why we don’t eat more shrimp.  It cooks in like 4 minutes and it’s delicious and it makes a random Tuesday feel all fancy.  So many pluses.

Polenta Tart with Asiago Spinach (2 of 7)

This tart seems like it should have mushrooms on it…but truth be told, me and mushrooms have an interesting relationship.  They’re like my kryptonite or something.  I just find them gross.  I think the texture is weird. 

I have however convinced my taste buds into liking truffle oil…mainly because it’s trendy and I couldn’t be a food blogger if I didn’t feel all warm and fuzzy about truffle oil infused foods.  Peer pressure at it’s finest.

Polenta Tart with Asiago Spinach (7 of 7)


Polenta Tart with Asiago Spinach
Polenta crust
  1. 1 cup chicken broth
  2. 1 3/4 cup water
  3. 1 cup cornmeal (or polenta)
  4. 1/4 teaspoon sea salt
  5. 1/4 cup asiago cheese, grated
  1. 2 tsp butter, unsalted
  2. 1/2 cup yellow onion, chopped
  3. 1 garlic clove, minced
  4. 3 handfuls fresh spinach (~5 oz)
  5. 1/4 cup asiago cheese, grated
  6. pinch sea salt/ pepper
  1. Preheat oven to 400F. In a saucepan, combine chicken broth with water and bring them to a boil. Stream in polenta while whisking constantly. Add in salt and continue to whisk any lumps out of the polenta. Be sure to scrap the bottom of the sauce pan so the polenta doesn't stick to the bottom and burn. Continue whisking/cooking for 15-20 minutes.
  2. Once polenta is firming up, stir in 1/4 cup grated asiago cheese. Scoop mixture into a round 9-inch springform pan (with a removable bottom). Press polenta into the bottom of the pan to form the crust. Bake for 10 minutes.
  3. While polenta is baking, heat butter over medium heat. Add in yellow onion, salt and pepper and saute for 6-7 minutes, or until soft and caramelized. Add in garlic and stir until fragrant, ~30 seconds. Add in spinach and stir until wilted, about 1-2 minutes. Scoop spinach mixture onto polenta crust and sprinkle with asiago cheese. Bake for 15 minutes, or until cheese is bubbly.
Serves 3 as a side dish
Adapted from Polenta Crust Creamed Spinach Tart
Yeah...imma eat that http://immaeatthat.com/
Polenta Tart with Asiago Spinach (3 of 7)



Posted in sides, Vegetables | Tagged , , | 9 Comments