General

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!
Processed with VSCOcam with a6 presetHappy baking!
Annie

Simply Decadent – Chocolate Mousse

After a long day at school, for maybe thirty minutes, I would stare at my cabinet debating between making a meal or using that box of mac and cheese and then end up eating the mac and cheese anyway. The reality is that there are days when you just don’t want to cook, let alone make a dessert. Sometimes you just want something simple and delicious. If you’re like me, you’ll also want something chocolatey.

This chocolate mousse is made up of three components (the chocolate custard, the whipped egg whites, and the whipped cream)

You will need:

Chocolate custard:

3 oz of chocolate (any chocolate you like, I used 1 oz of 72% cocoa and 2 oz of milk chocolate) chopped

1/4 cup of heavy cream (can use milk, but add 1 tbsp of butter at the end)

2 tbsp granulated sugar

A pinch of salt

1 egg yolk (save the egg white)

Whipped Egg White (*RAW EGG ALERT: omit this step if you don’t want raw eggs – double the whipped cream):

1 egg white (save from the custard)

Whipped cream:

1/4 cup of heavy cream

2 tbsp of granulated sugar

1/4 tsp of vanilla

Although this dish has three parts, it really only has about 6 ingredients.

Chocolate Custard

For the chocolate custard, you will need to combine the heavy cream and sugar in a small saucepot and heat over a medium-low heat until the cream is steaming a little. While that is happening, put the egg yolk into a bowl.

When the cream is steaming, slowly pour the milk into the egg while whisking vigorously. When the egg and cream are mixed, pour the mixture back into the saucepot and heat until slightly thickened.

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Once thickened, add the chocolate and salt. When the chocolate has been fully incorporated, place into a large bowl and set aside. If you didn’t have heavy cream, this is when you mix in the butter.

Whipped Egg White 

Using a mixer or a whisk, beat the egg white until stiff peaks form.

Whipped Cream

In another bowl, whip the cream and sugar until stiff peaks form. Mix in the vanilla.

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For the egg white and cream, I whipped them in a mug using a whisk and a making a motion as you would with a plastic toy propeller.

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When done, fold the whipped cream into the custard to lighten it up. Once that is incorporated, fold in the egg whites. If you didn’t use the egg whites, divide the whipped cream into two and incorporate in two steps. This is to prevent all the air from leaving.

Pour into glassware of your choice. I used a couple of martini glasses and added blackberries to the top of the mousse. Serve chilled.

All in all, this dessert takes maybe 20 minutes from start to finish – a quick dessert that tastes like you spent hours.

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
Nutella
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Topping:
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!
Annie

Winter Roasted Butternut Squash, Apple, Leek Soup

As the only CBC member left in Ithaca (congrats to our founder Carmen for her early graduation!), I have to tell you it is FREEZING here (actually well below….)- which means, it is the perfect time for a hearty, healthy, tasty, winter roasted soup! This soup’s recipe is vaguely flexible, feel free to add or subtract vegetables (or liquids) to taste- I always do.

p.s. this would go GREAT with David’s corn muffins from last week! 

pot of soup!

Ingredients:

3lbs of butternut squash

2 apples

3 leeks

1 head of garlic (thats right I said head)

Olive oil

Herbs/seasonings (I used rosemary, thyme, salt, and pepper)

Chicken stock (about 2 cups)

White wine ( a generous splash)

Apple cider (to taste)

Directions:

Preheat oven to 375

Peel and cube squash and apples (squash can be bought pre-cut), and slice the leeks (only the white parts). Then, peel every clove of garlic on the head (every single one).

Take garlic cloves and the cubed vegetables/fruit and spread on an aluminum foil covered cookie sheet. Toss vegetables lightly in olive oil and season with your herbs and salt/pepper.

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Put the vegetables in the oven, and cook for about 45 minutes (or until the squash can be easily pierced by a fork).

About 10 minutes before the vegetables are done, combine liquids (stock, wine, and apple cider), and bring to a boil. (In total there should be about 2 1/2 cups of liquids in the pot- so whatever proportion of liquids you want to do- go nuts!)

Take the vegetables out of the oven and put them in the pot with the liquids. Let the vegetables and broth simmer for about 10-15 minutes.

Finally, take your immersion blender (or pour your pot of soup into a conventional blender), and puree away!

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Enjoy your soup with parsley or chives, and goat cheese for garnish!

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Welcome to College Bakers’ Collective!

Hey all, Carmen here! I’d like to welcome you to the new food blog that is College Bakers’ Collective, hereby known as CBC. We’re on a mission to get college kids inspired to use dorm/apartment kitchens all around the country, possibly world. Next week, we’ll be starting with recipes and general kitchen endeavors, that don’t necessarily involve sweet things in the oven. Stay tuned right here for some exciting things! In the meantime, check out the about page to acquaint yourselves with our bakers. Dust off your measuring cups and brace yourselves for all things awesome and edible.

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