easy

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).
Processed with VSCOcam with a6 preset

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.
Processed with VSCOcam with a6 preset Processed with VSCOcam with a6 preset

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

Advertisements

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 🙂
Processed with VSCOcam with a6 preset
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.
Processed with VSCOcam with a6 presetProcessed with VSCOcam with a6 preset

I love how soft and chewy these cookies come out, with just the perfect golden crunchy crust!

Processed with VSCOcam with hb2 preset