Mug Chocolate Cake
Whisk ¼ cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil, a dash of vanilla extract and salt in a large mug until smooth.
Microwave until puffed, for about 2 minutes.
It’s ready to eat.
Peanut Butter Parfait
In a bowl, whisk 55 grams of cream cheese and 6 tablespoons of peanut butter.
Fold in ½ a cup of whipped cream, mix well and set aside.
In another bowl, combine ½ cup plus 2 tablespoons of crushed biscuits (Marie) with 1 tablespoon sugar.
Stir in 4½ tablespoons of melted butter and mix until coarse crumbs form.
In a parfait glass, press 1 tablespoon of biscuit mixture and top it off with 2 tablespoons of peanut butter mixture.
Sprinkle over 2 tablespoons of semi-sweet chocolate chips.
Continue the layering for another time and for a finishing touch, spoon a dollop of whipped cream.
Cut a pineapple into 10 to 12 slices, about a half an inch thickness each.
Brush the pineapples with ½ cup maple syrup mixed with 3 tablespoons of water.
Lightly grease the grill with some oil and place the pineapples over medium-high heat until they are mildly charred, flipping the side once in two minutes.
Serve with a scoop of vanilla or a tropical flavored ice cream!
Chocolate Avocado Pudding
In a blender, combine half an avocado, 1/3 cup of confectioners’ sugar, and 1/3 cup of cocoa powder.
Purée until they are thoroughly incorporated, for about one to two minutes.
Add roughly 1/4 cup milk in increments, blending until the mixture is smooth yet still thick.
Serve with a sprinkle of paprika on top.