Here’s how I make my current coffee obsession: Maple Iced Coffee!
I used a plain coffee in this video, but it’s really good with flavored coffee too!
*This is not a sponsored post. All products were purchased by me. Some of the links above may be referral/affiliate links. Thank you for supporting Zovie Style!*
I came across a microwave pumpkin pie-in-a-mug recipe a few weeks ago, and of course had to try it. I wasn’t at all happy with how it turned out, though, so I came up with my own recipe instead. After a few tweaks, it’s finally ready to share. Best of all, it’s gluten-free, vegan, and allergy-friendly! (Pictured with whipped cream, but of course sub whipped coconut cream or your other favorite option if you need to avoid dairy.)
And, just like the Microwave Pumpkin Pudding recipe I shared a couple of years ago, this is a great way to avoid attacking the big pie as soon as it comes out of the oven!
Microwave Pumpkin Pie
Recipe Type: Dessert
Prep time: 6 mins
Cook time: 4 mins
Total time: 10 mins
Gluten-free and vegan crustless microwave pumpkin pie.
- 1/2 T flax seed
- 1 1/2 T warm water
- 1/2 c pumpkin puree
- 3 T sugar
- 1/4 t cinnamon
- 1/8 t ginger
- pinch cloves
- pinch salt
- Combine flax seed and water in a microwave-safe ramekin or mug. Let sit for about 5 minutes.
- Add the rest of the ingredients and mix well.
- Microwave on high until a knife or toothpick comes out clean. Mine took about 4 minutes, but cooking times will vary depending on your microwave, so check it every minute or so. The top will look a bit drier than when you started, but it won’t look as set as a regular pie coming out of the oven, and it won’t be dry to the touch.
- Let it sit for a few minutes at room temperature, then refrigerate for a few hours, or put in the freezer for 30 minutes or so, until it’s chilled through.
- Serve with whipped cream or whipped coconut cream.
I made my Thanksgiving pumpkin pie (a gluten-free, dairy-free, crustless version) yesterday, and then of course promptly wanted to eat pumpkin pie. So, I whipped up this quick pumpkin pudding to avoid cutting into it.
I used an oversized mug for my pudding, (sort of like a mug cake, only pudding), but you could also double the recipe in a bigger bowl and then move the pudding to smaller dishes to cool and serve, just as you would a stove pudding.
Microwave Pumpkin Pudding
Prep time: 1 min
Cook time: 5 mins
Total time: 6 mins
- 3/4 c pumpkin puree
- 2/3 c milk (dairy or non-dairy, I used almond)
- 1 T tapioca starch (or corn starch)
- 1 t cinnamon
- dash ground cloves
- dash nutmeg
- Combine all ingredients in microwave-safe bowl.
- Microwave on high, stirring after each minute, until the pudding starts to bubble and puff up. Stir.
- Refrigerate until lukewarm or chilled as desired. Top with whipped cream (or whipped coconut cream).
It had been awhile since I’d made my Black Bean Brownies, so I decided it was time to pull out the recipe last week. These are a great way to satisfy a sweet tooth without being too unhealthy. Plus, the beans are great incentive to not eat the whole pan in one sitting 😉 Actually, they are more filling than normal brownies, so I tend to not want as many anyway.
You can’t taste the beans, although the texture is a little bean-like. Most people who have tasted these didn’t even know there were beans in them until I told them. However, because of the texture, if you don’t tell them, they might think you did something wrong (yes, this warning is from experience!)
Black Bean Brownies
- 1 (15.5 oz) can black beans, rinsed and drained
- 3 eggs
- 3 T canola oil
- 1/3 c cocoa powder
- 1/2 t salt
- 1/2 t baking powder
- 2 t vanilla
- 3/4 c sugar
- 1 t instant coffee powder
- 1 c semi-sweet chocolate chips
- Put all ingredients except chocolate chips into a blender, and blend until smooth.
- Pour into a greased 8- or 9-inch square pan. Sprinkle the chocolate chips over the top.
- Bake at 350F for 30 minutes, or until the edges start to pull away from the sides of the pan.