Good news! One day later and I have already completed an item off my summer bucket list.

Go to the health food store

I went to Mother Nature’s, a wonderful market that’s only about 5 minutes from my house. I’m like a kid in a candy store there, which is why I don’t go often…I’d break the bank. I went in search of some natural allergy medication and a new multivitamin. A very sweet and knowledgeable (really young!) salesperson helped me find just what I didn’t even know I needed.

She told me that this probiotic superfood alleviated all of her allergy symptoms, as well as helping out her digestion and other things. I was sold.

I also got a new multivitamin that I’m hoping I’ll like better than my current one. The salesgirl told me that she likes this vitamin for providing energy, and that’s definitely something I could use. My late grandmother always told me that the vitamins sold in grocery stores and drug stores are synthetic and do absolutely nothing for your body. She told me to look for supplements derived from whole foods.

Check.

I also had my usual shopping buddy with me, who picked up an organic lollipop at the checkout counter.

But that’s not the only good news I have.

This is the other good news. These are delicious.

When I made our anniversary cake, I used the excess batter to bake these mini bundt cakes and then froze them. Today I took them out of the freezer and looked for the perfect glaze to go on top.

Let me assure you, this was the perfect glaze to go on top. Which is why I’m going to share the whole recipe with you now. Try not to gasp too loudly when you see below that this is an embellished cake mix. I know, I know, it’s not usually how I roll. But sometimes it’s easier and more predictable than making a cake from scratch.

Triple Chocolate Mini Bundt Cakes (adapted from the Never-Ending Chocolate Cake from the Cake Mix Doctor)

• 1 box dark chocolate cake mix (I used Duncan Hines Moist Deluxe)
• 1 package dark fudge instant pudding mix
• 1 1/4 c. buttermilk
• 1/2 c. vegetable oil
• 1 t. vanilla extract
• 1/2 c. real chocolate syrup
• 1 T. instant coffee grounds
• 4 eggs
• 1 1/2 c. mini chocolate chips

-Mix all ingredients but the chocolate chips on medium speed for a few minutes, until the batter is creamy and smooth. Fold in the chocolate chips.

-Pour the batter into well greased mini bundt pans and bake at 325 degrees for about 45 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick inserted comes out clean. Cool on a wire rack until ready to glaze.

Peanut Butter Glaze (adapted from Whipped)

• 1/2 cup milk
• 1/3 c. peanut butter
• 1 T. powdered sugar

-Heat the milk in a small saucepan just until bubbling. Whisk in the peanut butter until it melts into the milk completely. Remove from heat. Whisk in the powdered sugar. Use a spoon to drizzle glaze over the cakes.

My cakes were cool when I glazed them but I bet this would be even more amazing over warm cake.

I added some extra mini morsels on top.

Not that they needed it. At all.

The best part is definitely biting/cutting into one of these babies and tasting how soft and moist the crumb is. The glaze is delicious but the flavor of peanut butter doesn’t overwhelm the chocolate at all. So even if you aren’t crazy about peanut butter (unlike me…I can eat it with a spoon straight out of the jar…) but love chocolate, I bet you would still enjoy this.

This would work just as well in a regular bundt pan, cake pan, or even muffin/cupcake pan. I love the mini bundts because they are perfect portion sizes and make serving a lot easier.

So darn good.

Tomorrow the husband and I are heading out to Jekyll Island on the southern Georgia coast for a conference. Jason is going NIGHT SHARK FISHING (??!!!!????!!!) and so I will likely have some time to blog while he’s doing that tomorrow evening. See you mañana!

Thanks for reading,

Lauren