Happy Monday everyone! It’s going to be a busy week ahead but for now we’ll talk about the weekend that was. As you may have noticed, the blog has gone through some aesthetic changes (do you guys like it? I’m still on the fence)
. I’m kind of working the changes based on our new logo
, care of Mr. Awesome
Besides tinkering with the blog, the weekend also had me spending some time in the kitchen (surprise, surprise)
. Remember when I made those yummy, fudgy, microwave brownies
? This time, I made something similar, but from scratch (woot woot)
! It ended up like this-
|Ain’t that a thing of beauty?
My friend Jill (creator of the mouth-watering Chocolate Chip Cookie Surprise
) sent over a recipe for quick and easy microwave mug cake. I used the recipe she sent over, but with a few modifications. Basically, I just upped each measurement because I think one egg is too much for such a small mixture.
Here’s the recipe I used (my notes in parenthesis):
Microwave Mug Cake
- 4 tbsp flour (made it 5 tablespoons)
- 4 tbsp sugar (5 tbsps)
- 4 tbsp cocoa (I couldn’t find cocoa powder so I used Ovaltine. Yes.)
- (a small pinch of salt)
- 1 egg
- 3 tbsp milk (4 tbsps)
- 3 tbsp oil (3 1/2 tbsps)
- 3 tbsp chocolate chips (4-5 tbsp, the more the merrier)
- a small splash of vanilla extract (I don’t have this so I ticked it off the list)
- large coffee mugs
- (several large cupcake cups)
Add dry ingredients to a bowl and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and mix again. Place cupcake cups inside the mugs (for form only), pour in the mixture until cupcake cup is about 3/4 filled (so there’s room when it rises), and sprinkle some chocolate chips on top. Place the mugs inside the microwave and cook for 2-3 minutes on high.
|I (a.k.a. kitchen noob) made these!
And as soon as you hear the bell on the oven, you’re done! You now have freshly “baked” chocolate cupcakes ready for serving. Best eaten hot off the oven, or with ice cream, or with chocolate syrup (you know, from the Hershey’s squeeze bottle you most likely have in your kitchen cupboard).
The entire mixture is enough for 3 large cupcakes, if you want more, just double all the ingredients. They’re so easy to make and perfect for those days you want a warm and gooey chocolate sweet treat but have only a few minutes to spare. (Next time, imma try mixing in Nutella!)
The following two tabs change content below.
Mel is a developer by day, a couch potato by night, and a bacon lover at all times. She likes good noms, cute puppies, the color orange, and all things bacon. You may contact her at email@example.com
or anywhere via this blog.
Takoyaki cooked right in front of your table. #japanesefood #BTMeats #BTMcooks - September 9, 2017
If I were to pick one thing I miss most about trying to eat low carb, it’s pasta. This is why on really bad days, I gorge on instant noodles. 😨 For shame. Anyway, when I found out about @7grainspantry’s Protein Pasta which are made from two ingredients- edamame and water, I was sold. High on protein and fiber, this is the ultimate carb substitute. #happyhealthyawesome #BTMcooks #BTMrecommends #edamamepasta #proteinpasta - August 25, 2017
Those tiny grain like things sprinkled on top of this chia pudding is @manitobaharvest’s Hemp Hearts. Rich in two essential fatty acids, omega-3 and omega-6, hemp seeds are really good for health. Kinda reminds me of pine nuts in both taste and texture. #hempseeds #dailychia #chiapudding - August 24, 2017