/

Cake-In-A-Mug

  • It's a cold winter night, the snow is falling outside, and the temperature has dropped below thirty degrees.  You had soup for dinner, and are looking for a quick snack.  What better to eat than a cake-in-a-mug? 

Originally, I found these recipes a few years ago.  I've experimented with multiple ones, including changing cooking times, adding chocolate chips, and various other ingredients. This one has been one of the best that i've had and I hope that you enjoy it too!
    Ingredients
  • 1 large coffee mug
  • 4 tablespoons plain flour (do not use self-rising)
  • 4 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking powder
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips (optional)
  • Small splash of vanilla
  • chocolate syrup (optional)
  • whipped topping (optional)
  • Cherries (optional)

1. Add dry ingredients to mug, & mix well .




2. Add egg & mix thoroughly.


3. Pour in the milk and oil and mix well, then add chocolate chips (if using), vanilla, mix again.


  • 4. Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
  • Cake will rise over the top of the mug, but don't be alarmed!
  • Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
  • Remove from microwave.


5. Allow cake to cool a little, then tip out onto a plate, if desired.

  • Drizzle with chocolate syrup and top with whipped topping and cherries, if desired!
  • This can serve 2 if you care to share!



To me, this is an ideal treat for a night alone- or even a night with the friends.  I hope that this could be a satisfying dessert for you at any time of the year, and thanks again for reading Cooking and Creativity!



Permalink Leave a comment

/

Marble Fudge

If you were to ask me what i'm reminded of around Christmas time, I would automatically reply with "Marble Fudge!" I have no idea how long my mom has had this recipe, but I can remember having it every Christmas since I was born. 

You always forget how thick this is- because this fudge is not your run-of-the-mill sheet fudge.  The peanuts and marshmallows create a very decadent consistency.

So, without further ado, here's the recipe for the Bradshaw family's famous Marble Fudge!

Marble Fudge


1 (12 oz) package semi sweet chocolate chips
1 (12 oz) package butterscotch chips
1 cup peanut butter
1 (10 1/2 oz package miniature marshmallows
1 cup salted peanuts

     1. Combine first three ingredients in a large glass mixing bowl. 
     2. Microwave on medium for approximately five minutes.
     3. Stir until melted.
     4. Fold in marshmallows and peanuts.


     5. Spread in a 9" by 13" buttered glass dish.




      6. Refrigerate for several hours.  Cut into squares.


Obviously, after making this fudge once again, it satisfied just as much.  It is a perfect treat for a party, or even just an after-dinner snack.  The chocolate makes it go perfect with a glass of milk, and it's just sweet enough.


So- I hope that if you need a great holiday dessert to take to a party, that you would consider making my marble fudge!
Happy cooking!

Permalink Leave a comment

/

Pumpkin Cupcakes

Tonight I was trying to figure out something yummy I could make for breakfast tomorrow, and automatically thought of some muffins.

Now generally, muffins for me, although i'm a baker, are made out of a Betty Crocker or Duncan Hines mix. Most of the time, I prefer the lemon-poppy seed, cinnamon streusel, or blueberry flavor.

Another guilty pleasure of mine would be pumpkin muffins, from Panera Bread. These are the perfect mixture of cake-y, and rich, just enough to satisfy a pumpkin craving. And I've long been on the search for my own pumpkin muffin that I could make just as easy. So here's a recipe I thought I could try, from Martha Stewart.

Pumpkin Cupcakes
Makes 18
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can pumpkin puree (15 ounces)
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.




2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth.




Whisk in pumpkin puree.




3. Divide batter evenly among liners, filling each about halfway.



Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans pans once if needed. Transfer to a wire rack; let cool completely.





I felt these muffins were good, but not my favorite. They were nowhere near comparable to Panera's, because they were not nearly as cake-y.

I would suggest next time, looking around for a better recipe, but if you are in need of a quick muffin recipe for others in a pinch, this could be easily made!


Happy cooking!

Permalink Leave a comment

Followers

Powered by Blogger.