Feb 29, 2012

Chocolate Mug Cake + A New Product Trial!

It's hard for me to accurately describe how much non-cooking I did this week. I have to say, it was a nice change of pace. Of course this only comes because my husband was out of town, leaving me and the 2 year old to our own devices. Translation: lots of park playdates and peanut butter sandwiches. 

Real life dinner. So random. 

Towards the end of the week, I decided it was time to hunker down and cook. Well to be accurate, bake. And much to my delight I was able to use a new product I was sent to try. It's called Fibrelle. It's a fiber-rich, low calorie sweetener that you can substitute for equal parts sugar. 

The product claims it provides better texture and flavor than other sugar-free sweeteners, while still reducing calories in baked products. Not to mention it provides 7g of fiber per tablespoon, which can help increase the feeling of fullness. Sounds pretty good, right?

So I tried it on a recipe that was calling my name: Chocolate Mug Cake. I know, I know. I just got done a few weeks ago telling you how I'm not a big fan of sugar-free cakes blah blah blah. But I made an exception for this one because Fibrelle sweetener is actually made from multiple sweeteners so it tastes better than traditional sugar-free products. While my version of the mug cake is by no means "healthy", it certainly is lower in calories than the original recipe. And for an occasional treat, that works for me!!

The mug cake isn't winning any beauty awards. But it's a CAKE! With CHOCOLATE!

I'm not sure if it was just me, but I definitely felt full after eating only a small amount of the cake. Maybe it was the fiber? Or maybe it was pregnant belly saying "I have no more room for food....there's a baby in here for crying out loud!!".
 I will say the taste was pretty good. Not completely like sugar, but much closer than other sugar free products I've tried.

So that's my story this week. I'm sure next week will involve much more actual cooking. Promise.


  1. So Tiffany, do you prefer using sweeteners like what you've described over recipes like you'd find in cooking light? I made some banana oatmeal chocolate chip cookies recently that replaced mashed banana with a lot of the sugar. One icky adventure using splenda and I was turned off completely to faux sweeteners....

    1. Hey Marie! I much prefer using recipes in cooking light, using regular sugar for desserts and just controlling portions. I honestly think it's more satisfying eating the "real thing" when I have a craving, which enables me to eat less of it because I don't have the false idea that it's a "healthy" dessert. I also tried using splenda in baking and didn't like the result.

  2. I have never seen this but I am intrigued. Mug cakes are so cute!