dessert

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.

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