Redemption Trail Mix + Cooking Mishaps

The very first time I ‘cooked’ for my family was an absolute disaster.

I’m not sure quite how old I was, but I’m guessing around 7 or 8 years old. I remember having watched my mom prepare dinner for us almost every night and my grandparents host impressively large meals for our giant extended family whenever everyone was in town. It was always such a nice feeling, sitting around together eating food. And so I thought to myself, “I wanna make something my family can have fun eating together!”

Ohhhhh, ohohoho, little Molly. I mean you tried, right?

Cherry Chocolate Redemption Trail Mix | memo2munch

Let’s think about this situation briefly. I was seven and roughly the height of our kitchen counter. I had no idea how to cook. So I did the obvious thing and mixed together all of my favorite snack foods at the time, creating the most horribly well-intentioned trail mix in history.

It had everything you’ve never wanted in your trail mix, and more:

-Bits of torn up white bread
-Crushed Pringles
-Goldfish crackers
-Pretzel twists
-Rustic pieces of broken pretzel rods

(Yep, two types of pretzel. For that textural difference, am I right?)

Long story short, it was awful, and I was super proud as I distributed my masterpiece among three plastic bowls decorated with cartoon animals to serve to my mom, dad, and sister.

They were so nice about it, the sweethearts. I remember them smiling while taking small bites and mmm-ing and ahh-ing over how yummy it was. And I was just there like, “Ok ya that’s great, fam, but like why is there still so much left in your bowls?”

Cherry Chocolate Redemption Trail Mix | memo2munch

Then I tried it, a bite with a fragment of white bread and a Pringle shard, and I understood.

I really love this story because it shows that no one is a hopeless cook. Anyone can learn. Sometimes people compliment my cooking and then say they wish they could cook. And I just think about how I began by making trail mix with ravaged white bread… You can cook!!!

I have so many stories about cooking mishaps like this, most of them embarrassingly dumb. But it’s ok because they’re hilarious, and I learn from them and keep going.

Like, this one time I was making these microwave French fries—I kid you not, they were these frozen, microwaveable French fries by Ore-Ida that I used to eat…USED TO–and listen to how simple it was to prepare them. You adjust the packaging a little bit by pressing in one side of the box so it lies flat against the fries, and stick the whole thing in the microwave for a few minutes, and BAM. Crispy fries. I know there are a lot of things wrong with this, but that’s not the point right now.

The point is that one time I managed to burn every single fry in the box to an absolute crisp. Black as coal, all of ’em. The whole house smelled awful. The smoke detector went off. I was home alone and confused and deeply ashamed. I think this happened early on in high school? I’m telling you, anyone can cook.

Cherry Chocolate Redemption Trail Mix | memo2munch

Here’s one more, from the first time I made bread. The directions said “rotate the bread halfway through baking.” So what did I do? I didn’t turn the pan around. No, I left that where it was, and I literally flipped the loaf of bread upside down on the pan.

I’m so serious, friends. That’s how I interpreted the directions, and I deflated my first ever loaf of bread. I remember telling my mom what I’d done and the look in her eyes said, “How do you think to do things like this??!”

So please, if I can rally from things like this, never doubt that you can cook.

Today I’m sharing a recipe for redemption trail mix. It still has snacks I like—chocolate, dried cherries, almonds, cinnamon chex—but it actually tastes good, I promise! I tried some before I gave it to anyone else this time. 😉

Do you have any cooking failures you’d like to share? Or a general memory including food? Tell me about it, anonymously or not, by clicking here!

Cherry Chocolate Redemption Trail Mix | memo2munch

Cherry Chocolate Redemption Trail Mix

4 cups cinnamon chex cereal (or any chex cereal of your choice)
2 tbsp. butter or Earth Balance
2 tbsp. packed brown sugar
½ cup roasted, unsalted almonds
½ cup dark chocolate chunks, plus more for the drizzle
½ cup dried cherries

1. Line a large baking tray with wax paper and set aside.
2. In a medium sauce pan, melt the butter and brown sugar together over medium-low heat until smooth. Gently stir in the chex cereal and almonds and continue cooking until cereal and almonds are coated, 2-3 minutes. Remove from heat and cool 5 minutes.
3. Spread the mixture evenly on the prepared tray. Sprinkle the chocolate chunks and dried cherries over the cereal mixture.
4. In a microwave safe bowl, heat about 2 tbsp. chocolate chunks in 30 second increments in the microwave, stirring the chocolate after each 30 seconds, until melted and smooth. Drizzle evenly over the trail mix with a fork. Let cool until the chocolate drizzle hardens completely, then break up the trail mix and enjoy. Store in an airtight container.

Chocolate Covered Almonds with Turbinado Sugar and Sea Salt

Ah, I remember what a magical moment it was when I learned you could bring food through airport security! (Two reasons why I remember so vividly: a) it was a momentous discovery, and b) it happened, like, 2 years ago.)

Chocolate Covered Almonds with Turbinado Sugar and Sea Salt | memo2munch

I really had no idea until that point. I didn’t have occasion to fly all that often growing up because I’m from smack-dab in the middle of nowhere the US, so basically everywhere we went was drivable. I do have one memory related to food and airport security, though. It involves 13-year-old me trying to bring a wrapped, unopened jar of apple butter in my carry-on as a gift for some friends I was going to visit. And having to unwrap said jar of apple butter for security to look at. And being told that jars of apple butter on planes are a no-no. And having to say goodbye to an entire, giant jar of delicious, unblemished apple butter.

It was a veritable tragedy.

Chocolate Covered Almonds with Turbinado Sugar and Sea Salt | memo2munch

I guess I just figured after that experience that all food would be taken from me at the airport. Not that I think the TSA was wrong for taking my apple butter—I know they were just doing their job. But smack-dab in the middle of nowhere the US, they make some gooood apple butter. So mourning its loss was necessary.

Anyway, the whole point of this story was to tell you that now that I know I can bring food on airplanes, my travel snack of choice are these chocolate covered almonds with turbinado sugar and sea salt from Trader Joe’s. They’re delish. I had them with me when I flew here to Bologna in January, and they kept me company during all 60 bajillion of the flight cancellations and delays. <3 Comfort food <3

Chocolate Covered Almonds with Turbinado Sugar and Sea Salt | memo2munch

The only problem is I’ve since finished that box, and there is no Trader Joe’s in Bologna for me to replenish my supply. Luckily, they’re super easy to make yourself and just as yummy. Only 4 ingredients!

Still love Trader Joe’s, of course, but it’s nice to know that in times of emergency there are some other options out there. 😉

Chocolate Covered Almonds with Turbinado Sugar and Sea Salt | memo2munch

Chocolate Covered Almonds with Turbinado Sugar and Sea Salt

200g. (about 1.5 cups) roasted almonds
Two 4-oz. bars quality dark chocolate
Sea salt, to taste
Turbinado sugar, to taste

1. Find a tray that will fit in your fridge and line it with wax paper. Set aside.

2. Fill a medium pot half-way with water. Start heating on the stove over medium-high heat. In a glass bowl that you can rest on top of the pot but won’t fall into the pot, place 1.5 of the bars of chocolate. Set the bowl on top of the heating pot. The steam from the boiling water will melt the chocolate. Congrats, you just created a double boiler!*

3. While the chocolate is melting, finely grate the remaining chocolate into a bowl, stopping every now and then to stir the chocolate that is melting so it doesn’t burn. Mix a couple teaspoons of turbinado sugar into the grated chocolate.

4. One the chocolate in the double boiler has completely melted, remove from the heat and stir in the almonds. Sprinkle with sea salt to taste, then leave for about 10 minutes to cool off.

5. Use a fork to place the almonds one by one or in small groups onto the lined tray. (You don’t want them all stuck together once they harden.) Sprinkle heavily with the grated chocolate/turbinado sugar. Leave in the fridge until completely set, about an hour.

*Alternatively, you can melt the chocolate in the microwave by heating it in spurts of 30 seconds and stirring until it melts completely.

Dark Chocolate Orange Cake with White Chocolate Ganache

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

I am a chronic overthinker. As in, oftentimes situations become much more complicated once they reach wherever in my brain I process stuff.

For example, it takes me literally for-e-v-e-r to write an email. (But like how do I end it? “Best” is so overdone it feels insincere. I can’t use “Thanks” at the end of an email that I wrote specifically to thank someone… And “Sincerely” is all like, “I’m establishing that we don’t have a close relationship, and I probably don’t want one.” So you can see why things get difficult.)

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

I also apparently overthink desserts. I’m ashamed to tell you how long I spent deciding the future of this cake. How should I decorate it? What flavors should I make it? I looked to Pinterest for inspiration, but there were just so many options that I got overwhelmed and had to take a breather. And have a snack.

I’m pretty sure you can’t go wrong making a chocolate cake in any form, but I had convinced myself that any frosting flavor I came up with would be DISASTROUS.

It wasn’t. It sooooooo wasn’t.

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

New Year’s Resolution 2016: THINK LESS. Well, overthink less. Still use your brain, Molly. Plz n thank u.

This is a wonderful cake to make to ring in the New Year! Plus it looks like it took a ton of effort when really it’s not so bad. Promise. 🙂

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

Dark Chocolate Orange Cake with White Chocolate Ganache
(Adapted from several recipes on Molly Yeh’s killer blog, like this, this, and this)
makes 1 two-layer 8-inch cake


1 3/4 c. sugar
1 3/4 . all-purpose flour
1 c. unsweetened cocoa powder (I recommend Hershey’s Special Dark)
1.5 tsp. baking powder
1.5 tsp. salt
2 large eggs
1/2 c. canola or other flavorless vegetable oil
1 c. whole milk, buttermilk, or nondairy buttermilk* (see notes–it’s easy to make)
1 tbsp. vanilla extract
3/4 c. boiling water

orange buttercream frosting:
2 sticks unsalted butter or Earth Balance vegan butter
4 c. powdered sugar
2 tsp. orange juice
zest of 1 orange
pinch salt

white chocolate ganache:
4 oz. white chocolate, finely chopped
1/4 c. heavy cream or almond milk creamer (I used the creamer & loved the results: perfect hint of almond. 10/10 would recommend)
orange zest, for decoration

*notes: make vegan buttermilk by combining 1 tbsp. vinegar OR lemon juice with 1 cup vegan milk and letting it stand for a few moments

1. Make the cake: preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk the dry ingredients in a large bowl. In a separate medium bowl, whisk all wet ingredients except the boiling water. Mix the wet ingredients into the dry ingredients until smooth, and then stir in the boiling water. Distribute batter equally between the cake pans and bake until a toothpick inserted in the middle comes out clean, about 28 minutes.
3. Let cool in the pans for 10 minutes, and then turn the cakes onto a lightly greased cooling rack to cool completely. IMPORTANT: your cake must be completely cooled before you frost it.
4. Make the frosting: beat all ingredients together until smooth. Once the cakes are cooled, frost as desired (here are Molly’s tips for decorating cakes–she’s a star) and place cake in the fridge while you make the ganache. This will help the ganache cool quicker when you pour it for a better drip effect.
5. Make the ganache: place the chocolate in a heat-proof bowl. In a small saucepan, heat the cream until it just begins to boil, stirring regularly. Pour cream over the chocolate and let stand for a few seconds. Then gently whisk the mixture until smooth. Your ganache might be a bit runny for the drip effect to work right now, but don’t worry. Let your ganache cool for 15-20 minutes, stirring every couple of minutes, until it reaches the desired consistency.
6. Remove cake from fridge and pour ganache on top. Using an offset spatula, gently spread the ganache until it reaches the edges of the cake and begins to drip down the sides. Sprinkle with orange zest. Leave to cool at room temperature, or return to the fridge to cool more quickly.

Peppermint Hot Cocoa Cookies

Sometimes I wonder if my priorities are in the wrong place. Let me give you an example.

The other day I purchased an entire package of mini candy canes so I could crush two and sprinkle them on top of these cookies. Yet, I’ve settled for sandwich bags without zip tops—you know, the ones that just fold over the top and do NOTHING to keep things fresh—because I was at the c-store and could use meal points so, “I’ll just deal with it.”

Peppermint Hot Cocoa Cookies | memo2munch

What does that mean, do you think? I’m trying not to look too much into it. It’s too late in the semester to reevaluate my life decisions.

Besides, look how glamorous these cookies are. Clearly it was all worth it.

Peppermint Hot Cocoa Cookies | memo2munch

(Side note, can cookies be glamorous? I don’t think I’ve even described a person as glamorous before. I don’t think I’ve even used the word glamorous before. Oh no, I take that back. Definitely belted some Fergie back in 2007.)

One of my favorite places in Bloomington, BluBoy Café and Cakery, has some holiday drinks right now, one being peppermint hot chocolate with peppermint marshmallows. I know, it sounds divine. But when you’re me, and you have a carb problem love, you start to think things like, “This is a great idea for a cookie.”

Peppermint Hot Cocoa Cookies | memo2munch

So, I went with it. Hot cocoa in cookie form, right down to the peppermint marshmallows, which in this case just means marshmallow fluff and peppermint extract. In the middle of each cookie. Because how satisfying is it to break open a cookie and find GOOEY MARSHMALLOW inside??

Peppermint Hot Cocoa Cookies | memo2munch

Pro tip: marshmallow fluff can be obnoxious. It sticks to the spoon and your fingers and somehow finds a way onto your face even though you swear you never touched your face. Avoid frustration; run your spoon under hot water before scooping the fluff. (New motto)

Peppermint Hot Cocoa Cookies | memo2munch

Peppermint Hot Cocoa Cookies
(Adapted from Top with Cinnamon)

½ c. (110g) butter – vegan or dairy
1.5 c. (350g) brown sugar
½ c. (55g) cocoa powder
2 eggs
¼ tsp. salt
¾ tsp. baking powder
2 c. (260g) all-purpose flour
½ c. (100g) semi-sweet chocolate chips
Approx. half of a 7 oz container of marshmallow fluff (99g)
1/8 tsp. peppermint extract
Crushed candy cane, for sprinkling (optional)
Sea salt, for sprinkling (optional)

Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.

Melt the butter in the microwave in 30 second intervals, stirring between each interval. Stir in the brown sugar eggs (let the butter cool briefly if it is very hot before adding the eggs), and cocoa powder. Add the salt, baking powder, and flour and stir until no clumps of flour remain. Fold in the chocolate chips.

In a separate bowl, microwave the marshmallow fluff for 10-15 seconds. TIP: dip spoon in hot water before working with fluff to make it easier to deal with. Stir in the peppermint extract and set aside.

Roll 1 heaped tbsp. of dough into 14-15 balls and place on baking sheet, saving the leftover dough to top the cookies later. Using your fingers, make a large indentation in the center of each ball. Fill the indentations with small blobs of the marshmallow fluff. Top with a flattened tablespoon of dough and seal the edges.

Sprinkle with candy cane and/or sea salt if desired and bake for 8-10 minutes.

Chocolate Coconut Macaroon Overnight Oats (V, GF)

Passover is almost upon us! Quick, make yourself some chocolate macaroon overnight oatmeal while you still can!

Then during Passover, fill up on ACTUAL chocolate macaroons.

You’re welcome.

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

I think I have not done an adequate job of portraying my love of oatmeal on memo2munch, and I am deeply ashamed.

Cuz I LOVE me some oatmeal. I have it almost every morning. Heck, we even bake it and serve it for brunch!

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

There are multiple reasons why I make myself oatmeal for breakfast on the reg. First and foremost are the health benefits. Of course. (Soluble fiber for the win!)

Next is that it has a reputation for coming together quickly. Just pop some oats and water in a bowl and microwave it! SEW EASY.

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

The problem is, though, there are so many toppings that I want to put on my oatmeal that it ends up being a pretty not quick process. (Read: maple syrup, coconut milk, bananas, raisins, fresh/frozen berries, nuts, shredded coconut, cinnamon…)

But I can’t give any toppings up because that’s one of the other reasons I love oatmeal. So. Versatile. <3

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

That’s where overnight oats come in. If you’re topping-crazy like yours truly, you’re gonna love this. You mix your oatmeal ingredients together the night before you want them (minus the fresh/frozen fruit and nuts) and sit it in the fridge overnight. Then you heat it up in the morning or leave it cold, top it with the finishing touches, and VOILA. Breakfast is served.

The magic ingredient here is chia seeds. When mixed with water, they gelatinize and give you that nice, freshly-cooked-oatmeal texture. I promise you can’t taste them, and they add MEGA protein, fiber, and omega-3’s.


Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch


Chocolate Coconut Macaroon Overnight Oats (V, GF)
Write a review
For oats
  1. 1/3 c. rolled oats (certified GF if needed)
  2. 1 Tbsp. chia seeds
  3. 1 Tbsp. unsweetened shredded coconut
  4. 1 tsp. cocoa powder
  5. 2/3 c. coconut milk
  6. 2-3 tsp. maple syrup
To top (optional)
  1. sliced bananas
  2. frozen berries*
  3. cacao nibs
  1. The night before: Mix all ingredients for oats together in a plastic container until fully combined. Cover with lid and keep in fridge overnight.
  2. In the morning: Remove container from fridge and transfer oats to a bowl (microwave safe, if planning to warm oats). Microwave for 1 minute if you want it warm, then top with bananas, berries, and cacao nibs as desired.
  1. *When berries are out of season, don't hesitate to buy frozen! They're frozen when they're ripe, so they'll taste much sweeter than the greenhouse-ripened "fresh" fruit in supermarkets during the winter, and their nutrition specs remain the same.

6 Ingredient GF Double Chocolate ABC’s (Almond Butter Cookies)

A-buh buh buh buh-buhhh
(A-buh buh buh buh-buh)

Raise your hand if you know what song that was and/or like lil Michael Jackson and/or like chocolate! If you raised your hand, welcome to da club (extra snaps if you got all three! *snapsnapsnap*).

6 Ingredient GF Double Chocolate ABC's | memo2munch

If you didn’t raise your hand, you can leave now. Goodbye. So long. I gave you three chances! Come back when you have reevaluated your priorities cuz they are TWIIIISTED. OK actually I forgive you please come back so I can force help you to at least like one of those things

But I mean just look at itty bitty Michael Jackson and these choco-filled cookies and tell me at least ONE of them isn’t appealing. Come on now.

6 Ingredient GF Double Chocolate ABC's | memo2munch

6 Ingredient GF Double Chocolate ABC's | memo2munch

Oops, those of you who didn’t get the song are probably like “WHY MICHAEL JACKSON WHAT IS EVEN HAPPENING HERE?!”

Well, the song was “ABC” by the Jackson 5. You know that part right the beginning where Michael does his “buh” thing, and then everyone repeats after him like it’s summer camp, and you really want to join in too? Yeah, it was that part.

I thought of the song because I was editing the cookie pictures, and I wanted a short title to save them as. Almond Butter Cookies turned into ABCs, and I haven’t stopped hearing that song in my head since. Not that I mind.

6 Ingredient GF Double Chocolate ABC's | memo2munch

Turns out it’s a pretty fitting association. These cookies only have 6 ingredients, and you can whip them up in literally under half an hour, start to finish. Which makes them easy as…

(I’m gonna say it.)

(I’m going there. Today is the day.)

1-2-3! Ah, I feel so free now that that bad pun is off my back.

6 Ingredient GF Double Chocolate ABC's | memo2munch

But seriously, these are the easiest cookies to make, and they taste wonderful!

I think I might even like almond butter and chocolate better than peanut butter and chocolate. Sorry, Reese’s!

6 Ingredient GF Double Chocolate ABC's | memo2munch

Even without any kind of flour, these cookies are perfectly chewy and never crumbly. Bursts of melted chocolate add smoothness and a richness of flavor. And with a base of nutritious almond butter, you can indulge without a second thought!

I sprinkled these with a little bit of sea salt before baking them, and it was sooooo good. Highly recommended.

Next time I want to try them using hazelnut butter. Hello, Nutella Cookies!

Please note: See that pretty little teacup with the flowers in it? My roommate Tori made that. Yeah. So now not only has she provided authentic chai spices from India which I used in my GF Chai Spiced Pumpkin Bread, but now she’s given me this stellar photo prop! It will definitely be making more appearances in my photos in the future. Thanks, Tori!

6 Ingredient GF Double Chocolate ABC's | memo2munch


GF Double Chocolate ABC's (Almond Butter Cookies)
Yields 14
Write a review
  1. 1 large egg
  2. 1 cup (250g) almond butter*
  3. 1/2 cup (90g) brown sugar, lightly packed
  4. 1 tsp. baking soda
  5. 1/4 cup (21 g) unsweetened cocoa powder
  6. 1 cup (190g) chopped dark chocolate or chocolate chips
  7. sea salt for sprinkling (optional)
  1. Preheat oven to 350 degrees F and grease or line your baking sheet.
  2. Beat the egg in a medium bowl until frothy. Mix in the almond butter, brown sugar, baking soda, and cocoa power so that the dough is uniform. Fold in the chocolate chunks/chips.
  3. Scoop balls of dough the size of 1.5 tbsp each onto the baking sheet. Gently flatten the balls slightly with your fingers or the back of a spoon. Sprinkle with sea salt, if desired.
  4. Bake for 8-10 minutes. The cookies will look slightly undercooked, but that is ok. They will finish cooking on the baking sheet.
  5. Allow to cool 10 minutes on the baking sheet, and then transfer them to a wire rack.
  1. *Homemade, natural, or commercial almond butter will work, but you might need to use less almond butter if it is more oily.
Adapted from Sally's Baking Addiction

Cherry Chocolate Rye Muffins

Hey guess what?

I’ve come up with a way to send my food to you through the computer? Ha, nope, but I wish!! How great would that be?!

It’s something super random, so I’ll just tell ya. I’ve come up with a new, much-more-interactive way of categorizing food. Make sure you read that “interack-teeve.” We must sound pompous yet refined, friends, when we discuss such serious matters.

Cherry Chocolate Rye Muffins | memo2munch spelt rye

I’ll explain how I divide food up using the categories, and you see if you agree with me!

Okay, so the categories are:

1. Foods I just can’t eat gracefully. This includes tricky things like salad without using a knife, oranges (tell me you have also squirted yourself in the eyeball while peeling one before, PLZ), whole apples, sunny side up eggs, and any kind of long stringy pasta. Oh, and also tomato sauce. Always, ALWAYS spill that stuff on myself! Although I guess that’s mostly my fault…

2. Foods I CAN eat gracefully. This category is kind of small. Like, just pretzels and blueberries small. I know. I’m impressed about the blueberries, too.

3. And finally, we have the foods that I choose NOT to eat gracefully, i.e. when I decide to try and eat grapes with a fork, and muffins. Now, muffins might seem a tad random to you, but just wait until I tell you how I like to eat them.

Cherry Chocolate Rye Muffins | memo2munch

My faaaaave part of every muffin is the top. Duh. So, I turn my muffins upside down, and I break off pieces and eat from the bottom up until all that’s left is the muffin top. Then I eat that like a cookie.


What foods do you choose to eat like a weirdo?

Cherry Chocolate Rye Muffins | memo2munch

I want you to try my method of muffin eating, cuz it’s awesome and you will love it, so I am forcing this DELICIOUS MUFFIN RECIPE UPON YOU. With lotsa chocolate and lotsa cherries, guys. Oh yes. 🙂

But you know what there’s not lots of? Yucky, refined, white flour and yucky, processed sugars. In fact, there’s NONE.

Cherry Chocolate Rye Muffins | memo2munch

These muffins are made with a combo of whole grain spelt flour and rye flour, and are sweetened with maple syrup. They’re low-fat, good to your tummy, and DEEEELICIOUS! Inspired by one of the best food blogs out there, Green Kitchen Stories. Their PHOTOGRAPHY.

Seriously, you won’t miss the processed stuff at all with these babies. Bursting with chunks of juicy cherries and over-flowing with rich, chocolate flavor, these muffins are bound to be a hit with all ages!

PS look at this unintentional muffin face:

Cherry Chocolate Rye Muffins | memo2munch

Cherry Chocolate Rye Muffins
Yields 12
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Dry ingredients
  1. 1 scant cup (150g) whole grain rye flour
  2. 1 cup (125g) spelt flour
  3. 6 tbsp. cacao powder
  4. 2 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. coarse sea salt
Wet ingredients
  1. 3 eggs
  2. 1 cup (240 mL) almond milk
  3. 2/3 cup (160 mL) maple syrup
  4. 2/3 cup (160 mL) olive oil
  5. 3/4-1 cup halved and pitted cherries
  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper liners.
  2. In a large mixing bowl, combine all dry ingredients and toss briefly.
  3. Crack the eggs in a separate bowl and beat for about a minute until doubled in volume and frothy. Then add almond milk, maple syrup, and olive oil, stirring constantly. Pour into dry ingredients and mix until just combined.
  4. Gently fold in the cherries. Divide the batter into muffin tins and bake for about 18 minutes.
Adapted from Green Kitchen Stories

Chocolate Strawberry Sweet Rolls

I’M LEAVING FOR ITALY TOMORROW AHHHHHHHHHHHHHHHHHHH (We’ll just pause here while the excessive excited screaming continues for… a super long time)

I know. I’m so excited and grateful that functioning like a normal human being has become kind of impossible. And a bug just flew full-force into the window, and I may or may not have squeaked. That was frightening.

If anyone missed the story of why I will be going to Italy tomorrow, you can catch up by giving this post a read!

Chocolate Strawberry Sweet Rolls | memo2munch

I’m finally going!!!!! I promise I will take pictures of everything I eat (and everything I see) and give a full update when I get back, but for now this will be my last post for the next two weeks. If you really start to miss me I have a whole page dedicated to recipes I’ve posted called the recipe index! *coughcough*

Chocolate Strawberry Sweet Rolls | memo2munch Chocolate Strawberry Sweet Rolls | memo2munch Chocolate Strawberry Sweet Rolls | memo2munch

Anyway, since it’s a time of celebration, we’re ditching healthy for a split sec to make some chocolate strawberry sweet rolls. You gotta indulge from time to time, my friends! And what better reason than Italy. 🙂

Think of a melty, chocolate-covered, strawberry wrapped in warm, chewy, dough and drizzled with a sweet, vanilla glaze. And that’s how you use adjectives.

Chocolate Strawberry Sweet Rolls | memo2munch

I made this recipe on Mother’s Day, which is another great reason to celebrate I might add. Love you, Mommy!

It’s very similar to my blueberry sweet rolls, and you can find the low-down on how to use yeast in that post if you’re curious.

If you’re already a yeast expert, LET’S GET STARTED, HONEY!

If you enjoyed this post please share it with your friends and family. To receive posts directly in your email, you can press the gray follow button on the left side of the screen. Thanks for reading and buon appetito!

Chocolate Strawberry Sweet Rolls | memo2munch

Chocolate Strawberry Sweet Rolls
(Adapted from Sally’s Baking Addiction)



  • 2 and 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package active dry yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup water
  • 1/4 cup almond milk (cow’s milk is fine)
  • 2 and 1/2 Tablespoons unsalted vegan butter (unsalted butter is fine)
  • 1 large egg 


  • 1 cups sliced strawberries, fresh or frozen
  • 2 tbsp. granulated sugar
  • 1 teaspoon cornstarch
  • 1/2 c. mini chocolate chips

Vanilla Glaze  

  • 1 cup powdered sugar (or more)
  • 1-2 Tablespoons almond milk
  • ½ tsp. vanilla extract


  1. Make the filling first: Combine the strawberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough. Don’t add the chocolate chips yet!
  2. Make the dough: Heat the water, almond milk, and vegan butter together in the microwave until the butter is melted. When mixture is bathwater temperature, sprinkle yeast on top and let proof for 10 minutes.
  3.  Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, and salt together until evenly dispersed. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  4. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used vegetable oil) and let rest for about 10 minutes. Mix the chocolate chips into the filling at this point.
  5. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Pour the filling on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan or square pan.  Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 1 hour. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise. Do not refrigerate the rolls at any point during or after rising.
  6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes      to avoid heavy browning.
  7. Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more      powdered sugar. If you’d like it thinner, add more milk. Pour over sweet rolls.

Ice Cream Horoscopes

Guess what? I have a nemesis. And by nemesis I mean something inanimate that gets me all out of whack. Actually, it’s my fault we don’t get along. Wow, that’s gonna weigh on my conscience.

You see, dairy and I have an interesting relationship. I eat it, my body thinks it’s some foreign object and goes completely bonkers, and then I feel pretty bonkers for a while. What I’m saying is that I have a dairy sensitivity. This is different than being lactose intolerant, which has to do with being unable to digest milk sugar, or lactose.

I just have a reaction when I eat dairy products. I don’t go in to anaphylactic shock or anything, so it’s not a serious issue. I can be around milk, touch milk, talk to milk, but I feel much, much better when I avoid eating it.

However, I feel like since I’ve taken dairy out of my diet, we have come to understand each other better. We have sort of a mutual agreement to avoid each other, unless of course dairy is in the form of a warm, gooey, chocolate chip cookie (Hey, I have my weaknesses). Basically, we respect each other, but we keep our distance.

Luckily for you, thanks to my careful observation of the ways of dairy, I’m able to tell you your horoscope based on your favorite ice cream flavor. Boom. Here goes.

Vanilla: You like things simple. Habits and patterns are nice, but sudden changes freak you out. My prediction is that your usual parking spot will get taken, and road rage you didn’t even know you were capable of will get you an even better parking spot. Go ahead, pat yourself on the back. Also you will probably get Chinese takeout for dinner. Again.

Chocolate: You don’t do distractions. No pieces or chunks of chocolate for you. You want the real deal: the pure, unadulterated wonder that is chocolate! By the way, you should probably go out to the store right now and load up on some chocolate ice cream because you are going to get a major chocolate craving today. (From reading this?) Why are you still sitting here? I just gave you an excuse to buy a ton of ice cream!

Strawberry: You’re the kind of person who likes a bit more excitement in your ice cream than just plain chocolate or vanilla, but you’re not quite rainbow sherbet adventurous. If you like pieces of actual strawberry in your ice cream, the stoplights will finally change in your favor today. If you don’t like pieces of strawberry, then the place you go for lunch will forget to charge you for something small. When you go up and tell the cashier (Which you will because strawberry people are very virtuous) they’ll tell you not to worry, and they won’t charge you! But you might step in gum so watch where you walk…

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