Author: annjkin

Mug Cake in a Microwave

The thing about living by myself is that I find it hard to control portions when baking for one. When I freeze batter, I forget about it. When I make a full recipe, I never finish it despite gifting some to friends. When I halve recipes, it’s still too much for me. So I absolutely love microwave recipes! This mug cake recipe is one of my all-time favorites because all the ingredients are pantry staples and the recipe is so versatile– add your favorite fruits/chocolates/nuts to the batter and top with any frostings.

Ingredients (adapted from Averie Cooks):
1 tablespoon butter, softened
1 large egg
1 teaspoon vanilla extract
3 tablespoons coconut sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon

Add all ingredients in a bowl and mix until just combined. Pour batter into a greased mug about 1/3 to 1/2 of the way (depending on the size of your mug).
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Microwave on high for 60-90 seconds. Keep a close eye while the mug cake is in the microwave to make sure it fully cooks and doesn’t overflow.
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I topped my mug cake with a simple Nutella cream cheese frosting. So delicious and satisfied my craving in one go, no leftovers to worry about!
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Peanut Butter & Jelly Cookies

Peanut butter & jelly is always a winning combo, even in cookies! These are my go-to cookies to make because they’re basically foolproof. If you’re not a fan of jelly, the batter is still a nice peanut butter-y base for any other add-ins– chocolate, nuts, marshmallows, etc!

Ingredients (adapted from SORTED):
7 tablespoons softened or melted butter
1 cup coconut sugar
1 3/4 cup flour (I used 3/4 parts white whole wheat flour and 1/4 part all purpose flour)
4 teaspoons baking powder
1 teaspoon salt
2 eggs
~3 tablespoons peanut butter (to your liking, basically)
Your favorite jelly

Preheat the over to 350 degrees. First, cream the butter and sugar together. Once combined, add one egg. Mix evenly and add the other egg. Mix again!
Processed with VSCOcam with a6 preset(Note: I halved the recipe for myself, so the batter looks like a small amount in these photos)

Next, mix the flour, baking soda, and salt in a separate bowl. Add the dry ingredients in increments to the batter. Once the dry ingredients and batter are just combined, stir in the peanut butter. The batter may start to get really sticky and hard to mix but don’t be afraid to use your hands at this point 🙂
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Then cover the batter and place in refrigerator for 30 minutes MINIMUM (if left up to overnight, let the batter sit for ~15 minutes to warm up before assembling and baking). This makes it easier to handle the batter and prevents the cookies from expanding too much while in the oven.

After 30 minutes, form ~1 inch scoops of batter and place on parchment-lined baking pan. Make an indent in the center of the cookie with your finger, and scoop jelly into the well. Bake cookies for 12 minutes.
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I love how soft and chewy these cookies come out, with just the perfect golden crunchy crust!

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Nutella Greek Yogurt Muffins

Thursday was National Nutella Day! A perfect reason for me to slather anything and everything I ate with Nutella… yum. Using greek yogurt also gave these muffins the perfect moist cakey texture. What more can you ask for in a muffin?!

Ingredients (adapted from Julia’s Album):
2 cups all purpose flour
1 cup coconut sugar
2 teaspoons baking powder
1/3 cup avocado oil
1 egg
1 flax egg
2/3 cup greek yogurt
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2/3 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons butter, softened

Preheat oven to 400F. In a medium bowl, mix together flour, coconut sugar, salt, and baking powder. In a separate bowl, mix together avocado oil, egg, flax egg, and greek yogurt. In another separate bowl for the topping, mix together brown sugar, flour, cinnamon, and butter into a crumble (set this bowl aside for later).
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Then add the flour mixture to the greek yogurt mixture. Mix until just combined. (Tip: if it gets too sticky/dense, add water/milk to thin out the batter to the consistency of your liking. I added ~1/3 cup water to thin out my batter and the muffins turned out way better)
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Grab your muffin tin and use liners or lightly spray with oil. First fill the muffin cups 1/3 full with batter. Add a scoop (or more) of Nutella, and top with more batter to cover the Nutella or until the muffin cup is 3/4 full with batter. Lastly, sprinkle the muffin with brown sugar-cinnamon topping. Bake for 20 minutes in the oven, or until a toothpick comes out clean.
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These muffins were so good! I ate four within 10 minutes of these coming out of the oven. And then I froze the rest to keep myself from gorging. (These also keep well in the freezer!)

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Happy baking!

Easy Banana Pancakes

So. Easy. !!!!!

I tend to mess up every pancake recipe possible, even those Bisquick ones (please don’t ask how), so this is my go-to recipe now. Plus, what college student has 1) all those ingredients in a tiny apartment with no cabinet space, and most importantly 2) TIME ???!!?!?!!

All you need is 5 6 ingredients!! (adapted from goodhealthgoodvibes)
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1 egg
1/2 cup oats
1/2 scoop protein powder (optional)
1/4 cup milk (cow, soy, nut)
Jack Johnson playlist

Basically throw everything in a blender…
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…and cook ’em! These cook really fast, so keep an eye on them. It’s ok if they turn brown like in the picture; doesn’t affect how they taste at all.
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10 minutes. Tops! I guarantee you can whip these up and make it to your 8AM class on time. A yummy, healthy, gluten-free (make sure the oats are GF), almost vegan (use a flax egg instead) breakfast! And then not so healthy when you smother them with Nutella-peanut butter sauce (when is chocolate-banana-peanut butter ever a bad combo?).
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Happy pancakin’!

Chocolate Chip Banana Muffins

One day this week, randomly at 9pm after coming home from work, I decided to bake muffins (apologizing for the poor lighting in my photos ahead of time)… but didn’t realize until halfway that I didn’t have all of the ingredients (typical). So the theme of these muffins is basically “how many ingredients can I substitute and still make the end result palatable” (keep reading to find out how they turned out haha).

Recipe is adapted from Ambitious Kitchen (one of my fave blogs!):
1 1/2 cups white whole wheat flour
1 scoop vanilla protein powder* (aw yes)
1 tsp baking soda
1/4 tsp salt
3 bananas
1/4 cup agave nectar*
1 tbsp vanilla
1 tbsp avocado oil*
1 flax seed egg* (1 tbsp ground flax seed + 3 tbsp warm water)
1/2 cup unsweetened applesauce*
1 tbsp soymilk*
1/2 cup semisweet chocolate chips
(asterisk indicates substituted ingredient from original recipe)

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Yeah, that’s right. I didn’t even have EGGS! So disappointed in myself. But actually the flax seed egg turned out to actually have the gooey consistency of an egg. So impressed!

Anyway, preheat the over to 350 degrees. Mix flour, protein powder (if desired), baking soda, and salt in a separate bowl. In a blender, mix bananas, agave nectar, oil, flax egg (top-ish right corner of the blender, if you can see it!), soymilk, and applesauce. Blend well until smooth.

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Then add wet ingredients to the dry…

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…and mix until just combined… (and can’t forget the chooooocolaaaaate)

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Pour batter into a well-greased muffin tin. I’m lazy and didn’t want to wash more dishes so I used liners tehe.

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Bake for 20-25 minutes or until a toothpick comes out clean.Processed with VSCOcam with hb2 preset

And they were surprisingly yummy! So delicious while warm from the oven. Even my mom ate a couple hehe.

Processed with VSCOcam with a6 presetEr, they actually browned after a couple of days (not sure if that’s due to the bananas?). But they make the perfect study snack!

Happy baking!

(healthy?) Cinnamon Apple Scones

In my head I thought making cinnamon-y apple-y scones and having them with a cup of coffee would be the perfect autumnal Saturday morning. Except the fact that IT WAS 80 DEGREES OUT TODAY (WHY?!). But I was craving scones so terribly last week! And I couldn’t bring myself to get one at the campus cafés because they’re super high in calories. So I thought I’d make my own spin on scones and try to make them the -slightest- bit more wholesome. Also I’d never made scones before and NEVER THOUGHT IT’D BE SO DIFFICULT (AGAIN, WHY?!).

Anyway, they turned out really pretty and yummy which never happens when I try to make a recipe ‘healthier’. SUCCESS (sorta, I didn’t have anything to swap out the butter with).

To make 8 of these scones, first preheat the oven to 400 degrees.

Then gather these ingredients:
2 cups white whole wheat flour
1/3 cup cold butter
1 scoop vanilla protein powder (~1/4 cup or as much to your liking)
1 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 apple, peeled and chopped into bite size pieces
1/2 cup soymilk
1/4 cup agave nectar (or honey)

In a medium sized bowl, mix dry ingredients (flour, protein powder, cinnamon, baking powder, salt). Add butter and cut into mixture.
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So I didn’t have a pastry cutter and tried to use a fork. TOO MUCH WORK. Used my clean hands instead. Also at this point I realized my butter was partially melted (80 DEGREES TODAY, REMEMBER), so I’m not sure if that contributed to how ‘wet/sticky’ the dough became.

Next, add the apples, soymilk, and agave to the dry ingredients. Mix until it becomes like a dough.
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Then flour down your counter/table, knead the dough a couple of times, and shape into a circle (~1/2 inch thick).
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Sprinkle some sugar and cinnamon on the top if you’d like! Now cut the dough into 8 wedges. On a baking sheet lined w/ parchment paper, separate the pieces and place (at least an inch apart!). Bake for 15-20 minutes or until a toothpick comes out clean and…

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Ahh! They turned out so much better than I thought they would! Not too sweet and chockful of softened apples. (I couldn’t help myself and wolfed one down before I took this picture tehe).

And then I had another one. With coffee. And pretended the weather was fall-like and not 80 degrees today.
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Happy baking!