I was grocery shopping a couple weeks ago and I was greeted by a huge display of Thanksgiving dinner basics as I walked in the door. Sweet potatoes, onions, boxes of stuffing, and a mountain of fresh cranberries. I typically do my Thanksgiving dinner shopping on the Sunday before Thanksgiving. Just habit I guess, no real reason for it.
Last year was the first time I ever had trouble finding a bag of cranberries for my famous cranberry sauce. I ended up driving around to 4 or 5 different grocery stores in a panic before I found some. It’s not Thanksgiving quest-style without them. I bought a couple bags and tossed them in the freezer. I’m not sure why they were in such short supply but I didn’t want to risk it this year.
So the Thanksgiving cranberries were purchased way early. Just in case. Rest easy. I also got a spare bag to use in festive protein shakes, breads, and a chocolate bowlcake. Chocolate blends with the flavor of cranberries really well. Almost like chocolate and strawberries but in a more tart tasting form. The cake part itself turned out really moist and fudgy. 
Chocolate Cranberry Bowlcake
- 1/2 Scoop (17g) vanilla protein powder
- 1/4 cup canned pumpkin
- 1 egg white
- 2 Tbsp almond milk
- 1/2 tsp baking powder
- 2 Tbsp PB2
- 1/4 cup fresh or frozen cranberries
- 1 Tbsp unsweetened cocoa
- Dash of cinnamon
Mix all ingredients together in a bowl and microwave for 2 – 3 minutes until dry on top. The cake will rise up while cooking and then fall slightly when the time is up. Remove from microwave and top with additional cranberries, almond milk, peanut butter, chocolate syrup, or anything you like.
Makes one large bowlcake at 183 calories each (not including toppings) – 25g protein, 19g carbs, and 3g fat.
I topped mine with more cranberries and some vanilla almond milk. There’s just something I love about sitting down before bedtime and eating an entire cake all by myself. Even if it is a bowlcake for one. 😉
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