Food

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

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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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Lazy Weekend Lasagna!

Nothing says  a weekend dish with friends like lasagna on a cold day! Enjoy this semi-lazy lasagna recipe which is actually vaguely healthy.

Prepare Sauce: Use pre-jarred sauce, garlic, onion, ground turkey, spices, pesto, and a generous splash of red wine!  (In the mean time boil the noodles!)

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Cheese layers: Mix ricotta, pesto, and egg. Slice up mozzarella.
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Layer the lasagna: Sauce, Pasta, ricotta (spread with spatula), mozzarella and parmesan, and repeat! Make sure to completely coat both sides of the noodles so they don’t get too crispy.
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…..AND BAKE!
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Ingredients:

Sauce:

  • 2 jars of Classico tomato sauce – You could make your own sauce with tomatoes etc. but this is MUCH easier, and just as tasty.
  • A pound or so of ground turkey
  • Olive Oil
  • Four cloves of minced garlic
  • One diced onion
  • A half cup or so of pesto (I make mine each summer and freeze small amounts to use throughout the winter or you can get some pretty good stuff at the grocery store. If you want to make your own its just basil, garlic, and olive oil!)
  • Generous splash (or two) of red wine (and a glass for you!)
  • Assorted Italian spices (oregano, basil, rosemary, salt peper etc.)

Lasagna noodles:

  • This one is pretty self explanatory, I used a box of the Wegmans brand (I needed to boil them), or you can use pre-cooked sheets

Cheese Layers:

  •  Ricotta spread:
    -1 Container of skim ricotta
    -1 egg
    -1 or 2 spoonfuls of pesto
  • Parmesan (about 1 1/2 cups)
  • Thin sliced mozzarella

Directions:

Preheat oven to 375 degrees, and get water for lasagna noodles boiling. Once water boils, add lasagna noodles and cook for 12 minutes. In the mean time, in a pan heat up olive oil, and stir-fry garlic and onion, add turkey and brown until done. Salt and Pepper the meat. Add the jars of sauce and stir in wine, pesto, and other spices. Let the sauce simmer until noodles are done.

While the sauce is simmering mix together ricotta, pesto, and egg.

Bring all your ingredients together and layer them in the pan. A layer of sauce, then noodles, ricotta mixture, parmesan and mozzarella. Then repeat until the pan is full!

Cook in the oven for 40 minutes! Then enjoy your tasty treat!

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