More Festive than My Red Mood-Changing Nail Polish

February 10, 2014. The day I fell in love. Senior year of college, I discovered the Weight Watchers cake when my best friend’s mom (I love you, Mrs. Klem!) made one for my friend’s 22nd birthday party.  For those of you who are unfamiliar with this delicious creation -- it consists of combining a box of cake mix with a diet soda of your choice. By forgoing the eggs and oil, you are creating a lower calorie cake, thus hitting less Weight Watchers points. Although I don’t follow WW, this cake has been a hit amongst friends and family, and has worked its way into many birthdays and celebrations. For the past six years I have been tweaking the recipe by using different beverages of choice, such as Henry’s Hard Sparkling Soda (desperate times - but also delicious) and on more festive occasions, champagne, because #adulting.

Given my affinity for the WW cake, you can imagine how excited I was when my favorite foodblogger, @missfingerfoodie, posted a recipe with her own rendition of the WW cake -- Kombucha Cake Balls using Simple Mills and GT’s Kombucha. A healthier take on a classic? You already know I am into it. Once the shock of this magical duo wore off, I immediately ran to Whole Foods to grab all the goods, because those who can’t create - recreate.

Per usual with all my baked goods, I added Vital Proteins to the mix for a boost of collagen and protein. We LOVE Vital Proteins. We could go on for hours regarding our love for the duo that is collagen + protein, and our affinity for adding it to literally every one of our favorite recipes.

Given the Holidays, I went a more festive direction with my cake balls, and without further ado, I present to you - Kombucha Pumpkin Balls with a Gingerbread Glaze - Recipe adapted from @missfingerfoodie.

the makings of something beautiful

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  • One box of Simple Mills Pumpkin Muffin almond flour mix (Gluten Free)

  • 1/2 a bottle of GT Kombucha (8oz total) – I used Living in Gratitude Fall edition, which has apple, turmeric, carrots, and spices -- love this earthy blend!

  • 3/4 container of Simple Mills Vanilla frosting

  • 1 Lily’s Gingerbread chocolate bar and 1 TBSP coconut oil

  • 3 scoops of Vital Proteins Marine Collagen

THIS IS, HOW WE, DO IT

Step 1: Bake

Combine the cake mix and 8oz of kombucha in a bowl, then pour the mixture into a greased rectangular baking dish.
Bake at 350 for 25-30 min - watch and test with a fork to ensure that it is fully cooked

Step 2: Balls

Once the cake is cooled, break it up with a fork and combine with 3/4 container of @simplemills frosting. Then, roll into 25 balls and freeze for 20 min to allow them to set.

Step 3: CHOCOLATE

Combine 1 Lily’s Gingerbread Chocolate bar with 1 TBSP coconut oil, melt until fully combined. (I dunked half of the batch of balls into the mixture and did a drizzle for the other half as I was unsure how sweet they would be — both were GREAT. Next time, I will fully glaze the entire batch.) Put balls back in the fridge for a few minutes before enjoying.  

These are decadent, delicious, and they taste like Christmas.  CHEERS!

 
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