So after accidentally deleting (and not being able to recover) an entire folder on my computer that held everything I'd ever baked since I stopped blogging, I'm going to attempt at blogging again. Sometimes its just going to be the recipe I made with no comments other than how i changed it. And I'm not going to worry about grammar or spelling. If you are reading this and have a problem with that. Calmly bite your tongue and walk away.
Now that we've gotten that out of the way, here's a recipe I was able to remember and recover. Good thing too because its amaze balls. Rice Krispie treats for one, in the microwave. I have tried crushed cornflakes, cinnamon life and chocolate krispies as well. The coco krispies were my fav by far.
single serving krispie treats in the microwave via The comfort kitchen
1/2 Tablespoon unsalted butter
4 large marshmallows, or 1/2 cup mini marshmallows
1 cup Rice Krispies cereal
In a micro-safe mug, nuke butter on high until completely melted (about 30 sec). Add marshmallows and nuke for 20 seconds more. (Marshmallows will puff up, so be careful to not let them overflow from mug.) Remove from microwave and stir until smooth.
Stir in cereal until well blended.
Eat while hot before the marshmellows completely solidify and turn to cement.
Showing posts with label microwave. Show all posts
Showing posts with label microwave. Show all posts
Sunday, February 25, 2018
Friday, October 24, 2014
30 Days of Pumpkin-Day Twenty-three: Oatmeal Pumpkin Mug Cake
I'm calling this a mug cake, but it's really somewhere between a mug cake, cookie and oatmeal. What's not to love with that sort of hybrid!
Oatmeal Pumpkin Mug Cookie Cake via French Press
1 T butter melted
2 T brown sugar
1/4 t vanilla
2 T pumpkin puree
1/4 c oats
1 T flour
pinch of salt
pinch of pumpkin pie spice
handful of chocolate chips
Combine all the ingredients in a microwave safe mug. Nuke on high 45-60 sec depending on the strength/wattage of your microwave.
Saturday, October 11, 2014
30 Days of Pumpkin-Day Ten: Microwave Pumpkin Coffee Cake
Yesterday I posted about how I consumed an entire batch of pumpkin tortillas without sharing. Here's proof that I'm not a complete meanie piggy piggy oink oink:
See! I actually made something, and let my child eat it. Am I redeemed?
No?
Harumph.
Just to show you what a great sport I am, I'm gonna share this recipe for a microwave pumpkin coffee cake regardless of your lack of forgiveness.
2 Minute Pumpkin Coffee Cake in a Mug from Heather Likes Food
1 T butter
2 T sugar
2 T pumpkin puree
vanilla extract, few drops
1/4 C flour
1/8 t baking powder
pinch of salt
1/2 t pumpkin or apple pie spice
Crumble topping
1 T butter
2 T flour
1 T brown sugar
1/4 t cinnamon
In a mug soften 1 T butter in microwave, 5-10 seconds. You don’t want it melted, just soft. Stir in 2 T sugar and mix. Stir in pumpkin, vanilla, flour, baking powder, and spices; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
Topping: In a separate, small bowl, combine 1 tbsp of butter(if it's not softened, you can nuke it for 5-10 sec), 2T flour, 1 T brown sugar, and 1/4 t cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy sand, and all ingred combined, pour on top of cake batter in mug.
Nuke 50-80 sec depending on your microwave. It will look just barely set on top. You don’t want to overcook it or it will get hard and gross. Nuke for 50 sec, and then in 10 sec intervals checking after each interval until done. Eat white it’s still warm. Once it cools off, it's not nearly as amazing.
See! I actually made something, and let my child eat it. Am I redeemed?
No?
Harumph.
Just to show you what a great sport I am, I'm gonna share this recipe for a microwave pumpkin coffee cake regardless of your lack of forgiveness.
2 Minute Pumpkin Coffee Cake in a Mug from Heather Likes Food
1 T butter
2 T sugar
2 T pumpkin puree
vanilla extract, few drops
1/4 C flour
1/8 t baking powder
pinch of salt
1/2 t pumpkin or apple pie spice
Crumble topping
1 T butter
2 T flour
1 T brown sugar
1/4 t cinnamon
In a mug soften 1 T butter in microwave, 5-10 seconds. You don’t want it melted, just soft. Stir in 2 T sugar and mix. Stir in pumpkin, vanilla, flour, baking powder, and spices; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
Topping: In a separate, small bowl, combine 1 tbsp of butter(if it's not softened, you can nuke it for 5-10 sec), 2T flour, 1 T brown sugar, and 1/4 t cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy sand, and all ingred combined, pour on top of cake batter in mug.
Nuke 50-80 sec depending on your microwave. It will look just barely set on top. You don’t want to overcook it or it will get hard and gross. Nuke for 50 sec, and then in 10 sec intervals checking after each interval until done. Eat white it’s still warm. Once it cools off, it's not nearly as amazing.
Monday, June 2, 2014
Oatmeal S'mores Mug Cake
I found a recipe for a Nutella Mug cake over at The Kitchn. Sadly, I found myself without any Nutella. I did the next best thing...make a s'mores mug cake instead!
Smores Mug Cake adapted from The Kitchn
3 T Almond milk
1 T olive oil
1 T sugar
3 T flour
1 1/2 T rolled oats
1 T finely chopped pecans, plus more to garnish
1 T finely chopped pecans, plus more to garnish
1/4 t baking powder
1/8 t salt
1/4 t cinnamon
1/4 t cinnamon
1 T chocolate chips
1 heaping T mini marshmallows
1 T BiscoffIn a 12oz(or larger) mug,mix milk, oil, and sugar. Stir in oats, pecans, baking powder, salt, and cinnamon until smooth. Add chips and marshmallows. Add Biscoff to top and gently push in so it's
partially submerged in the batter. Nuke 45-60 sec depending on your microwave strength. Try not to burn your mouth on the ooey gooey goodness!
Monday, April 7, 2014
Moist Mug Cake
I cannot get enough of mug cakes. This one is just slightly different than all the others I've made previously.
What makes this one different is that it is quite moist. Now the other mug cakes are moist, but that is because I under-bake them. When they are baked so they are cooked completely they get the consistency of a rubber ball. So to avoid that I bake them so they are like little lava cakes with a gooey uncooked chocolatey center/bottom.
This cake cooked fully for me at 50 min because my microwave is strong like bull. I panicked at first when I saw how "done" it was, but to my surprise it did not have the texture of a synthetic dish-washing sponge!
My guess that this cake is so moist due to the milk AND oil in the recipe. I also think the peanut butter helps as well.
I can't decide which type of mug cake I like better, this one or the lava-esque ones. I think I'll have to do more research. SCIENCE!
Moist Chocolate Mug Cake from Table For Two
¼ c flour
2 T cocoa powder
¼ t baking powder
2 T. sugar
⅛ t salt
¼ c + 1 T milk (I used unsweetened vanilla almond milk)
2 T vegetable oil
1 T hazelnut chocolate spread (I used peanut butter)
In med bowl, mix dry ingred. Add milk and oil until combined and lump free. Pour batter into large microwave-safe mug. (Around 14 oz) Drop 1T hazelnut spread/PB/biscoff/etc in the middle of the batter.You don't need to push it down. It will sink in the batter as it cooks. Nuke 50-70 sec depending on the wattage of your microwave.
What makes this one different is that it is quite moist. Now the other mug cakes are moist, but that is because I under-bake them. When they are baked so they are cooked completely they get the consistency of a rubber ball. So to avoid that I bake them so they are like little lava cakes with a gooey uncooked chocolatey center/bottom.
This cake cooked fully for me at 50 min because my microwave is strong like bull. I panicked at first when I saw how "done" it was, but to my surprise it did not have the texture of a synthetic dish-washing sponge!
My guess that this cake is so moist due to the milk AND oil in the recipe. I also think the peanut butter helps as well.
I can't decide which type of mug cake I like better, this one or the lava-esque ones. I think I'll have to do more research. SCIENCE!
Moist Chocolate Mug Cake from Table For Two
¼ c flour
2 T cocoa powder
¼ t baking powder
2 T. sugar
⅛ t salt
¼ c + 1 T milk (I used unsweetened vanilla almond milk)
2 T vegetable oil
1 T hazelnut chocolate spread (I used peanut butter)
In med bowl, mix dry ingred. Add milk and oil until combined and lump free. Pour batter into large microwave-safe mug. (Around 14 oz) Drop 1T hazelnut spread/PB/biscoff/etc in the middle of the batter.You don't need to push it down. It will sink in the batter as it cooks. Nuke 50-70 sec depending on the wattage of your microwave.
Wednesday, March 19, 2014
Microwave Cornbread
My mom gave me this container that bakes brownies in the microwave. I didn't have all the ingredients on hand to make brownies, so I went on a hunt to try to figure out something else to make with this crazy pan.
I couldn't come up with many other options aside from different variations on the basic brownie. After much searching I found a decent looking recipe for microwave cornbread. This recipe comes from a blog called Veganasf#ck.
The batter was really thin in my pan. I debated doubling the recipe, but thought against it as I didn't really know how much the cornbread was going to rise.
The cornbread didn't rise a whole lot, but was cooked in the 3 min stated in the recipe. I imagine the cooking time would need to be doubled if the amounts in the recipe were increased.
As it was the cornbread was ok. It was thin and a bit on the dry side. I think this would be a great emergency recipe to use if it was a busy night. I can see myself making this again before or after soccer practice with leftover chili for a super speedy dinner.
Microwave Cornbread from Veganasf#ck
1/2 c cornmeal
1/2 c flour
1 T sugar
1 t baking powder
2 T veg oil
1/2 c almond milk
Put dry ingred in bowl and mix well. Add oil and milk. Let stand 5 min (not essential if in a hurry) Nuke 2-3 min. Check that it’s cooked by inserting a knife.
I couldn't come up with many other options aside from different variations on the basic brownie. After much searching I found a decent looking recipe for microwave cornbread. This recipe comes from a blog called Veganasf#ck.
The batter was really thin in my pan. I debated doubling the recipe, but thought against it as I didn't really know how much the cornbread was going to rise.
As it was the cornbread was ok. It was thin and a bit on the dry side. I think this would be a great emergency recipe to use if it was a busy night. I can see myself making this again before or after soccer practice with leftover chili for a super speedy dinner.
Microwave Cornbread from Veganasf#ck
1/2 c cornmeal
1/2 c flour
1 T sugar
1 t baking powder
2 T veg oil
1/2 c almond milk
Put dry ingred in bowl and mix well. Add oil and milk. Let stand 5 min (not essential if in a hurry) Nuke 2-3 min. Check that it’s cooked by inserting a knife.
Friday, January 31, 2014
Hot Fudge and What to do with it
On a fit of whimsy I decided to make some hot fudge sauce. I found the recipe over at simply gourmet. Although, all you have to do is remember the 3 "c" s.
A Cup (of chips)
A Can (of condensed milk)
A Cube (aka stick of butter)
You melt the butter in a pan, then add the chips. When they are melted add the condensed milk and stir over the heat until it's all mixed together.
Nice and rich and chocolatey.
But when you store it in the fridge it hardens up like this:
Ok so this one has been in the microwave for 30 seconds so it's spreadable, or easier to eat by the spoonful.
It gets pretty solid, or fudge-like once fully chilled.
Aside from straight off a spoon, this is the best way to eat it:
SMORES!
Spread some of this softened fudge on a graham cracker, then place the other graham cracker square on a microwaveable plate. Pop a marshmellow on that bad boy and nuke it for 10 seconds until it looks large and in charge. Top with the chocolate coated cracker, and BAM...instant smores sans fire.
It beats roasting the marshmellows over your gas stove and almost setting your house on fire.
A Cup (of chips)
A Can (of condensed milk)
A Cube (aka stick of butter)
You melt the butter in a pan, then add the chips. When they are melted add the condensed milk and stir over the heat until it's all mixed together.
Nice and rich and chocolatey.
But when you store it in the fridge it hardens up like this:
Ok so this one has been in the microwave for 30 seconds so it's spreadable, or easier to eat by the spoonful.
It gets pretty solid, or fudge-like once fully chilled.
Aside from straight off a spoon, this is the best way to eat it:
Spread some of this softened fudge on a graham cracker, then place the other graham cracker square on a microwaveable plate. Pop a marshmellow on that bad boy and nuke it for 10 seconds until it looks large and in charge. Top with the chocolate coated cracker, and BAM...instant smores sans fire.
It beats roasting the marshmellows over your gas stove and almost setting your house on fire.
Wednesday, January 29, 2014
PB Cup Mug Cake
Since I can't seem to find an enjoyable version of hot chocolate, I'll just drown my sorrows in mug cake. This peanut butter cup mug cake from the Frugal Foodie Mama sure does the trick nicely.
Sadly, thieves broke into my house and ate all my Reese PB cups so I had to use chocolate chips instead. They did a fair job, but I think I will have to have one or ten more cups to make sure it's a passable substitute.
PB Cup Mug Cake from Frugal Foodie Mama
2 T flour
1 T brown sugar
1/4 t baking powder
pinch of salt
1 T canola oil
1 1/2 T peanut butter (creamy or crunchy)
1 1/2 T milk
1 Reese Peanut Butter Cup or chocolate chips
In a mug mix flour through salt. Add oil, milk, and peanut butter. mix well. Push Reese cup down into center of mug. Nuke 45 sec.
PB Cup Mug Cake from Frugal Foodie Mama
2 T flour
1 T brown sugar
1/4 t baking powder
pinch of salt
1 T canola oil
1 1/2 T peanut butter (creamy or crunchy)
1 1/2 T milk
1 Reese Peanut Butter Cup or chocolate chips
In a mug mix flour through salt. Add oil, milk, and peanut butter. mix well. Push Reese cup down into center of mug. Nuke 45 sec.
Friday, September 27, 2013
Lemon Mug Cake
Yeah, another mug cake. You can't be tired of seeing these recipes can you? I like variety! Lemon to me is just so summery. Sometimes chocolate is too heavy for summer. I think it's something about the way it coats your mouth. Or maybe that's just me? Personally, I feel this lemon mug cake from Kirbie's Cravings is a perfect summer treat for one.
Lemon Mug Cake from Kirbie's Cravings
Combine flour, baking powder, sugar, milk, oil, lemon juice and zest, if using, in micro safe mug. Cook in microwave for 45-60 sec. Let cool before eating. Add a lemon glaze if desired.
Lemon Mug Cake from Kirbie's Cravings
1/4c flour
1/4 t baking powder
3 T milk (I used unsweetened almond milk)
2 1/2 T sugar
1 T oil
1 T lemon juice
lemon zest -if you have it. I didn't and it turned out tasty
1/4 t baking powder
3 T milk (I used unsweetened almond milk)
2 1/2 T sugar
1 T oil
1 T lemon juice
lemon zest -if you have it. I didn't and it turned out tasty
Combine flour, baking powder, sugar, milk, oil, lemon juice and zest, if using, in micro safe mug. Cook in microwave for 45-60 sec. Let cool before eating. Add a lemon glaze if desired.
Tuesday, July 2, 2013
PBJ Mug Cake
Are you ready for another microwave mug cake? This one is for you peanut butter and jelly lovers out there!
We used strawberry jelly in our mug cakes. I wished that there was more than a heaping tablespoon of jelly in mine. Although, I'm not sure I'd feel the same way if it was grape jelly. I prefer strawberry over grape. Blockette is the opposite. Use the jelly flavor and amounts you like best!
Peanut Butter and Jelly Mug Cake from Kirbie Cravings
1/4c flour
1/4 t baking powder
1/4c milk (I've used skim and sugar free almond milk with great success)
3 T peanut butter
4 t granulated sugar
1-2 heaping T jelly or jam
Mix everything except jelly in LARGE, micro-safe mug til batter's smooth. Using a large ice cream scoop, scoop out half the batter. Drop jelly into middle of batter that is still in the mug. Plop the remaining batter back into the mug, covering the jam. Nuke for 45-60 sec. I've found that 45 seconds works best for my microwave. Then let it sit for 5 min. It will continue to cook as it sits. If you are going to wolf the cake down immediately, then go ahead and nuke it for a minute. If you let it sit at all it will over cook and become rubbery.
Peanut Butter and Jelly Mug Cake from Kirbie Cravings
1/4c flour
1/4 t baking powder
1/4c milk (I've used skim and sugar free almond milk with great success)
3 T peanut butter
4 t granulated sugar
1-2 heaping T jelly or jam
Mix everything except jelly in LARGE, micro-safe mug til batter's smooth. Using a large ice cream scoop, scoop out half the batter. Drop jelly into middle of batter that is still in the mug. Plop the remaining batter back into the mug, covering the jam. Nuke for 45-60 sec. I've found that 45 seconds works best for my microwave. Then let it sit for 5 min. It will continue to cook as it sits. If you are going to wolf the cake down immediately, then go ahead and nuke it for a minute. If you let it sit at all it will over cook and become rubbery.
Tuesday, June 11, 2013
Microwave Vanilla Cake for One, With Frosting!
I'm always on the look out for desserts for one, particularly ones that can go in the microwave. I thought that once I had a family, individual serving desserts would go out the window. Maybe if I had a huge family, or if I didn't have a major dessert addiction. Right now, if I make a huge dessert for the family over the weekend, I'm home during the week...
Alone.
With the rest of the dessert.
Since I can't seem to resist having a little something sweet mid day, and I don't want to buy an entire new wardrobe, individual serving desserts set a limit of how much I can eat.
Now, don't get me wrong, I don't have these individual desserts every day. Sometimes a piece of chocolate will sate my sweet tooth. For days when that just wont cut it I like to have choices.
My favorites so far are: Chocolate brownie, Coffee cake and Maple Oatmeal cookie. I usually have all the ingredients on hand, and they don't take much effort to whip together. Still, I'm always on the look out for the next best thing.
I think I may have found it with Chocolate covered Katie's vanilla cupcake for one .Did I mention that you can top it with Chocolate peanut butter frosting?
This recipe does require you to dirty up two bowls. No biggie though. You get to lick the frosting bowl after you are done, so that makes it worth your time and effort.
As you can see, this recipe makes more than one serving of frosting. I was able to frost two mini cakes and have enough to spread the rest on top of a few graham crackers. The single serving of cake was enough to satisfy my cravings enough so I didn't want to eat all the frosting in one sitting.
In case you were curious, the photo above shows an uncooked version of the cake. This particular cake I forgot to add baking powder. So, as you can see in the photo below, the cake didn't rise very much. I've since made this cake correctly and if you cook it in the microwave it rises quite a bit, but be aware that it will fall once it cools. If you want to avoid this, bake it in the oven as suggested in the original recipe. I don't know about you, but I can't wait for my oven to preheat on most afternoons. Besides, it seems like a waste of energy to heat up a whole big oven for one tiny little dessert.
And here's the finished product. Yum! And the best part, I don't have to share! ;)
Single Lady Cupcake (makes just one cupcake)from Chocolate Covered Katie
3 T flour
heaping 1/16th tsp salt
1 T applesauce, oil, or pre-melted margarine
1 T plus 1 t liquid (milk of choice or water)
1/4 t vanilla
1/4 t baking powder
1-1 1/2 T sugar
Preheat oven to 330F. Mix ingredients in small oven proof dish like a ramekin.Bake 12-15 min. Or nuke 50 sec in microwave (OR until cake is cooked through to your liking. I like my microwaved cakes on the gooey side.) (Don't be like me and forget the baking powder the first time you make this. Your cake will still be delish, but won't rise.)
Reeses Pieces Frosting (makes about 1/2 c) from Chocolate Covered Katie
1/4 c peanut butter
2T + 1 t maple syrup (I used the fake stuff)
2 T cocoa powder
1 T milk
3/4 t vanilla
handful of chocolate chips (the “pieces”) (I chopped up 6 dark choc kisses because underwear gnomes stole all my chocolate chips)
Blend everything (including chips) in sm food processor/Magic Bullet. (I didn't feel like scrubbing my processor so mixed things by hand and it worked out just fine.) Store uneaten frosting covered in fridge.
Alone.
With the rest of the dessert.
Since I can't seem to resist having a little something sweet mid day, and I don't want to buy an entire new wardrobe, individual serving desserts set a limit of how much I can eat.
Now, don't get me wrong, I don't have these individual desserts every day. Sometimes a piece of chocolate will sate my sweet tooth. For days when that just wont cut it I like to have choices.
My favorites so far are: Chocolate brownie, Coffee cake and Maple Oatmeal cookie. I usually have all the ingredients on hand, and they don't take much effort to whip together. Still, I'm always on the look out for the next best thing.
I think I may have found it with Chocolate covered Katie's vanilla cupcake for one .Did I mention that you can top it with Chocolate peanut butter frosting?
As you can see, this recipe makes more than one serving of frosting. I was able to frost two mini cakes and have enough to spread the rest on top of a few graham crackers. The single serving of cake was enough to satisfy my cravings enough so I didn't want to eat all the frosting in one sitting.
In case you were curious, the photo above shows an uncooked version of the cake. This particular cake I forgot to add baking powder. So, as you can see in the photo below, the cake didn't rise very much. I've since made this cake correctly and if you cook it in the microwave it rises quite a bit, but be aware that it will fall once it cools. If you want to avoid this, bake it in the oven as suggested in the original recipe. I don't know about you, but I can't wait for my oven to preheat on most afternoons. Besides, it seems like a waste of energy to heat up a whole big oven for one tiny little dessert.
And here's the finished product. Yum! And the best part, I don't have to share! ;)
Single Lady Cupcake (makes just one cupcake)from Chocolate Covered Katie
3 T flour
heaping 1/16th tsp salt
1 T applesauce, oil, or pre-melted margarine
1 T plus 1 t liquid (milk of choice or water)
1/4 t vanilla
1/4 t baking powder
1-1 1/2 T sugar
Preheat oven to 330F. Mix ingredients in small oven proof dish like a ramekin.Bake 12-15 min. Or nuke 50 sec in microwave (OR until cake is cooked through to your liking. I like my microwaved cakes on the gooey side.) (Don't be like me and forget the baking powder the first time you make this. Your cake will still be delish, but won't rise.)
Reeses Pieces Frosting (makes about 1/2 c) from Chocolate Covered Katie
1/4 c peanut butter
2T + 1 t maple syrup (I used the fake stuff)
2 T cocoa powder
1 T milk
3/4 t vanilla
handful of chocolate chips (the “pieces”) (I chopped up 6 dark choc kisses because underwear gnomes stole all my chocolate chips)
Blend everything (including chips) in sm food processor/Magic Bullet. (I didn't feel like scrubbing my processor so mixed things by hand and it worked out just fine.) Store uneaten frosting covered in fridge.
Friday, January 11, 2013
Lower Sugar Pumpkin Mug Cake
Back in November I made this pumpkin mug brownie. The only bad thing about it was it was so sweet. I wondered how it would taste if I cut the sugar in half.
Answer?
Delicious!
I'll be making the reduced sugar version from now on.
Then I got curious about a white chocolate version...
The first time didn't work out so well. I used whole wheat flour, didn't have enough pumpkin, and over baked it.
It was Ok, but on the dry side. Definitely not a version I'd make again.
The second attempt was much better.
I used maple syrup instead of brown sugar, and unbleached flour instead of whole wheat. I also only microwaved it for 45 seconds instead of a full minute. I was pretty leery of overcooking it again, it wasn't quite set up like cake. It was more like a warm pudding. Which was really amazing. Think gooey crustless pumpkin pie. I think I like this version better than the chocolate one!
Revised Low Sugar Chocolate Pumpkin Mug-o-Brownie
2T br sugar
1/4c flour
2T cocoa powder
2T pumpkin
2T milk
1T chips
1/2t each pumpkin pie spice and cinnamon
pinch of salt
Combine all ingredients in a small mug or ramekin and microwave for 45-60 seconds
White Chocolate Chip Mug Pudding Cake
2T maple or pancake syrup
1/4c flour
2T pumplkin
2T milk
1/2t each pumpkin pie spice and cinnamon
pinch of salt
1-3 T white chocolate chips
Combine all ingredients in a small mug or ramekin and microwave for 45-60 seconds
Delicious!
I'll be making the reduced sugar version from now on.
Then I got curious about a white chocolate version...
It was Ok, but on the dry side. Definitely not a version I'd make again.
The second attempt was much better.
I used maple syrup instead of brown sugar, and unbleached flour instead of whole wheat. I also only microwaved it for 45 seconds instead of a full minute. I was pretty leery of overcooking it again, it wasn't quite set up like cake. It was more like a warm pudding. Which was really amazing. Think gooey crustless pumpkin pie. I think I like this version better than the chocolate one!
Revised Low Sugar Chocolate Pumpkin Mug-o-Brownie
2T br sugar
1/4c flour
2T cocoa powder
2T pumpkin
2T milk
1T chips
1/2t each pumpkin pie spice and cinnamon
pinch of salt
Combine all ingredients in a small mug or ramekin and microwave for 45-60 seconds
White Chocolate Chip Mug Pudding Cake
2T maple or pancake syrup
1/4c flour
2T pumplkin
2T milk
1/2t each pumpkin pie spice and cinnamon
pinch of salt
1-3 T white chocolate chips
Combine all ingredients in a small mug or ramekin and microwave for 45-60 seconds
Tuesday, December 11, 2012
Vegan PB mug cake FAIL!
What the?
In all the times I have made mug cakes, THIS has never happened.
The cake EXPLODED in the microwave.
This was supposed to be a Vegan Peanut Butter mug cake from Hot Pot Cooking.
The only thing I can think that could have caused this disaster was that this particular microwave mug cake called for a "Flax egg." A flax egg is part water and part ground flax seed. This mixture gels up and behaves very much like a real egg. It's pretty common in vegan cooking.
To add insult to injury, the gooey mess tasted horrible. This is another thing I can't figure out. Before I popped the mug into the microwave, I licked the spoon I'd used to mix the concoction. It tasted just fine. However, when I took a nibble of the gooey mess inside the cup, the offending substance coated my mouth. It was like a thick gel that was so gooey, it prevented me from being able to form enough saliva to spit it out.
Any ideas as to what might have caused this disaster? Was I right that the flax egg was the culprit? Could my ground flax seed have gone bad? Please share your thoughts!
In all the times I have made mug cakes, THIS has never happened.
The cake EXPLODED in the microwave.
This was supposed to be a Vegan Peanut Butter mug cake from Hot Pot Cooking.
The only thing I can think that could have caused this disaster was that this particular microwave mug cake called for a "Flax egg." A flax egg is part water and part ground flax seed. This mixture gels up and behaves very much like a real egg. It's pretty common in vegan cooking.
To add insult to injury, the gooey mess tasted horrible. This is another thing I can't figure out. Before I popped the mug into the microwave, I licked the spoon I'd used to mix the concoction. It tasted just fine. However, when I took a nibble of the gooey mess inside the cup, the offending substance coated my mouth. It was like a thick gel that was so gooey, it prevented me from being able to form enough saliva to spit it out.
Any ideas as to what might have caused this disaster? Was I right that the flax egg was the culprit? Could my ground flax seed have gone bad? Please share your thoughts!
Wednesday, December 5, 2012
EZ Microwave Mac N Cheese
I'm sure many of you are familiar with this:
My best friend thinks they are the devil. For some reason she can never get them to turn out and ALWAYS has to resort to opening up a box of the real thing. Not much of a time saver there!
I'm not big on them because macaroni and cheese is pretty cheap to make, and the little containers are so pricey for what you get.
Normally, I'm a pb sandwich or salad kind of girl when it comes to lunch. Sometimes, just sometimes, I want something warm. Today was that sort of day.
Except I didn't have anything.
Well, I did have Ramen.
But I didn't want that.
So I made the homemade version of "instant macaroni and cheese." I found the recipe over at Just a Pinch.
Now I could have made myself a full batch of macaroni, but it was just me at home today. I didn't want to deal with leftovers. (Let's face it, mac n cheese never tastes quite as good the second day.)
I'm sure there are some of you who are saying to themselves, didn't she already make a microwave macaroni and cheese for one? Yup. But that one used leftover precooked noodles, which I didn't have.
Here's the cooked up cheese-y noodles in my Giant Tinkerbell Mug:
There's a lot more in there than it looks like. Probably about the same as the single serving pre packaged containers.
The noodles aren't really that milky-soupy. It's actually quite cheesy. It just looks soupy because I used Mexican blend and pepper jack cheeses. I had to reduce the amount of milk and cheese called for in the original recipe, or it would have been macaroni soup.
Overall, this was OK. The noodles were a bit more "dente" than I'd have liked, but it did the trick for having something warm for lunch. It's no where near as good as a batch of mac n cheese from scratch, but it will do in a pinch. I'll most likely make this again when I'm alone and the macaroni craving strikes.
EZ Macaroni adapted from Just a pinch
1/3c uncooked macaroni noodles
1/2 c water
2 T milk
1/3 c shredded cheese of your choice (I used part pepper jack and Mexican blend)
I'm not big on them because macaroni and cheese is pretty cheap to make, and the little containers are so pricey for what you get.
Normally, I'm a pb sandwich or salad kind of girl when it comes to lunch. Sometimes, just sometimes, I want something warm. Today was that sort of day.
Except I didn't have anything.
Well, I did have Ramen.
But I didn't want that.
So I made the homemade version of "instant macaroni and cheese." I found the recipe over at Just a Pinch.
Now I could have made myself a full batch of macaroni, but it was just me at home today. I didn't want to deal with leftovers. (Let's face it, mac n cheese never tastes quite as good the second day.)
I'm sure there are some of you who are saying to themselves, didn't she already make a microwave macaroni and cheese for one? Yup. But that one used leftover precooked noodles, which I didn't have.
Here's the cooked up cheese-y noodles in my Giant Tinkerbell Mug:
The noodles aren't really that milky-soupy. It's actually quite cheesy. It just looks soupy because I used Mexican blend and pepper jack cheeses. I had to reduce the amount of milk and cheese called for in the original recipe, or it would have been macaroni soup.
Overall, this was OK. The noodles were a bit more "dente" than I'd have liked, but it did the trick for having something warm for lunch. It's no where near as good as a batch of mac n cheese from scratch, but it will do in a pinch. I'll most likely make this again when I'm alone and the macaroni craving strikes.
EZ Macaroni adapted from Just a pinch
1/3c uncooked macaroni noodles
1/2 c water
2 T milk
1/3 c shredded cheese of your choice (I used part pepper jack and Mexican blend)
| Put noodles and water in large microwave safe bowl or mug. Be sure to put a microwave safe plate with a lip to catch the water when it boils over...and it will. Nuke the water and noodles for 2 min. Stir and repeat. My noodles took 6 minutes for a very al dente. Each time I took the noodles out of the microwave, I poured the water from the plate back into the mug. When your noodles are at their desired "bite" add milk and cheese. Stir until everything is all melty goodness. | |
Wednesday, November 28, 2012
Pumpkin Mug Brownie
Have you been sensing a theme this week? I've been obsessed with pumpkin lately. Don't be surprised if you're seeing all kinds of pumpkin recipes well into December.
Now that you've been warned, let's discuss today's featured recipe: Microwaveable Pumpkin Brownies for Two from Oh My Veggies.
This is an adaptation from what I consider to be the original mug cake. This version uses milk instead of water, and pumpkin instead of oil.
This brownie is very rich. I strongly suggest that you find someone to share this bad boy with so you don't give yourself a tummy ache.
I think I will do some experimenting to see if I can cut down the amount of sugar in this recipe. Towards the end of the dessert, I began to feel overwhelmed by the sweetness of the dessert. I'm sure Blockette will be my eager helper in test tasting my future experiments!
Vegan Pumpkin Mug Brownie from Oh My Veggies
1/4 c. sugar
1/4 c. flour
2 T. unsweetened cocoa powder
2 T pumpkin puree
2 T. non-dairy milk (I used skim milk)
1 T. chocolate chips
1/2 t. pumpkin pie spice
a pinch of salt
Stir
together all ingredients in a latte mug or small bowl. (This mug cake does not rise much so a large mug is not necessary.) Microwave for 1
minute; continue to microwave at 15 second intervals until top of
brownie is dry.
Now that you've been warned, let's discuss today's featured recipe: Microwaveable Pumpkin Brownies for Two from Oh My Veggies.
This is an adaptation from what I consider to be the original mug cake. This version uses milk instead of water, and pumpkin instead of oil.
This brownie is very rich. I strongly suggest that you find someone to share this bad boy with so you don't give yourself a tummy ache.
I think I will do some experimenting to see if I can cut down the amount of sugar in this recipe. Towards the end of the dessert, I began to feel overwhelmed by the sweetness of the dessert. I'm sure Blockette will be my eager helper in test tasting my future experiments!
Vegan Pumpkin Mug Brownie from Oh My Veggies
1/4 c. sugar
1/4 c. flour
2 T. unsweetened cocoa powder
2 T pumpkin puree
2 T. non-dairy milk (I used skim milk)
1 T. chocolate chips
1/2 t. pumpkin pie spice
a pinch of salt
Tuesday, October 23, 2012
Three Variations on the Microwave Oatmeal Cookie
A little less than a month ago, I wrote about this Microwave Oatmeal cookie. I couldn't help thinking, about other versions of this recipe.
First I made a version with Biscoff instead of Peanut butter:
(1/4c oats, 1T brown sugar, 1T biscoff, 1T strawberry yogurt, 1t cornstarch, 1/4t vanilla, 1/4t cinnamon, 1T chocolate chips.)
I am the biggest fan of Biscoff, but I thought this tasted sickeningly sweet. Maybe because there is so much sugar in the Biscoff, it didn't need the extra tablespoon of Brown sugar?
There won't be any more microwave cookies with Biscoff in the future works for me.
So, I thought I'd try a version with Dark Chocolate Peanut butter:
(1/4c oats, 1T brown sugar, 1T Dark chocolate peanut butter, 1T strawberry yogurt, 1t cornstarch, 1/4t vanilla, 1/4t cinnamon, 1T coconut flakes, 1T chopped banana chips.)
As the chocolate peanut butter belonged to Blockette, I was "forced" to share this cookie with her. We agreed that while we liked this version, the cookie with the peanut butter and blueberry craisins was much tastier.
Then I got all crazy and made this:
(1/4c oats, 1T pancake syrup, 2T peanut butter, 1t cornstarch, scant 1/8t almond extract, scant 1/2t apple pie spice, 1T golden raisins.)
I got tired of trying to figure out ways to make the yogurt flavors work within the recipe, so I wondered what the cookie would taste like if I removed it altogether. To make up for the lack of moisture, I doubled the amount of peanut butter. I only ever eye balled it, I'm guessing the peanut butter was somewhere bettween 2 and 3 Tablespoons. I also swapped the brown sugar out for pancake syrup. I thought that a liquid sweetener would help bind up the mixture as well as add some interesting flavors. To play off the maple in the syrup, I used apple pie spice instead of just cinnamon. The last swap I made was for almond extract, in place of the vanilla. Almond extract seems more powerful than vanilla, so I reduced the amount by half. Finally, I used golden raisins as my mix-in. Golden raisins are a bit more plump and moist. I thought they would take to the microwave process better than the regular kind.
This was my favorite version of this cookie. It is much drier and crumblier than all the other versions though. It reminds me of my favorite flourless peanut butter cookie, which is quite crumbly. Of course, if you don't LIKE a crumbly peanut butter cookie, then this version is totally not for you.
One final note, as this is a drier cookie, it only needs to be nuked for 40 seconds, vs the 50 seconds for the other versions.
Please let me know if you try any of these versions, or if you come up with new versions you like as well!
First I made a version with Biscoff instead of Peanut butter:
I am the biggest fan of Biscoff, but I thought this tasted sickeningly sweet. Maybe because there is so much sugar in the Biscoff, it didn't need the extra tablespoon of Brown sugar?
There won't be any more microwave cookies with Biscoff in the future works for me.
So, I thought I'd try a version with Dark Chocolate Peanut butter:
As the chocolate peanut butter belonged to Blockette, I was "forced" to share this cookie with her. We agreed that while we liked this version, the cookie with the peanut butter and blueberry craisins was much tastier.
Then I got all crazy and made this:
I got tired of trying to figure out ways to make the yogurt flavors work within the recipe, so I wondered what the cookie would taste like if I removed it altogether. To make up for the lack of moisture, I doubled the amount of peanut butter. I only ever eye balled it, I'm guessing the peanut butter was somewhere bettween 2 and 3 Tablespoons. I also swapped the brown sugar out for pancake syrup. I thought that a liquid sweetener would help bind up the mixture as well as add some interesting flavors. To play off the maple in the syrup, I used apple pie spice instead of just cinnamon. The last swap I made was for almond extract, in place of the vanilla. Almond extract seems more powerful than vanilla, so I reduced the amount by half. Finally, I used golden raisins as my mix-in. Golden raisins are a bit more plump and moist. I thought they would take to the microwave process better than the regular kind.
This was my favorite version of this cookie. It is much drier and crumblier than all the other versions though. It reminds me of my favorite flourless peanut butter cookie, which is quite crumbly. Of course, if you don't LIKE a crumbly peanut butter cookie, then this version is totally not for you.
One final note, as this is a drier cookie, it only needs to be nuked for 40 seconds, vs the 50 seconds for the other versions.
Please let me know if you try any of these versions, or if you come up with new versions you like as well!
Wednesday, October 17, 2012
Carrot Cake in a Mug
I'm one of those weird ladies that likes sweets, but doesn't always want chocolate. Since we are talking all about mug cakes this week, I thought I'd throw a non chocolatey mug cake into the mix.
Sure, there is the ever delicious Coffee Cake in a mug. That is a great substitute for a sweet, cakey, but non chocolate craving. But what if you want to pretend to be healthy? With 2 Tablespoons of butter and 3 Tablespoons of sugar, no amount of squinting and hopping on one foot will enable you to pretend that dessert is any kind of good for you.
But do you know what IS good for you?
Carrots.
So I looked for a microwave carrot cake recipe. Most of them call for eggs. I did find two without!
One from Spicy Treats and another from Mix it Up. The recipe from Spicy Treats only called for 3 T shredded carrots, 2 T oil, and 2 T sugar. The recipe from Mix it up required 1/4 c (4T) shredded carrots, 1 T oil and 1 T sugar. As the purpose of this experiment was to find a healthier non chocolate microwave mug cake, I went with the recipe from Mix it up.
The resulting cake was not as moist as a normal carrot cake, but still pretty tasty. I found myself missing the pineapple, walnuts and coconut that are usually in the full size carrot cakes made from scratch, so I tried a different version.
This one I added 1 T chopped walnuts and 1 T sweetened coconut. I also used pineapple juice instead of milk. Because of the added sugar in the coconut, I decreased the sugar from 1 T to 1/2 tsp.
Sadly, I couldn't taste any pineapple flavors in this cake. What would have been better would have been to add 1 T crushed, drained pineapple in place of the oil, AND swap the milk for juice.
The coconut was a bust as well. Microwaving this cake completely dried out the coconut shreds. They were almost chewy and rubbery at the same time. Not so great. What would have been better would have to make a simple glaze and top it with toasted coconut. Of course that would add more sugar.
I think the verdict is still out on this cake...going to have to do a bit more experimenting if you ask me!
Carrot Cake in a mug from Mix it up (original recipe with none of my experimental changes)
3 tbsp flour
1 tbsp sugar
1/4 tsp baking powder
A pinch salt
1 tsp cinnamon
1/6 tsp ginger
A pinch cloves
1 tbsp applesauce or oil
3 tbsp milk
1/4 tsp vanilla extract
1/4 cup shredded carrots
Sure, there is the ever delicious Coffee Cake in a mug. That is a great substitute for a sweet, cakey, but non chocolate craving. But what if you want to pretend to be healthy? With 2 Tablespoons of butter and 3 Tablespoons of sugar, no amount of squinting and hopping on one foot will enable you to pretend that dessert is any kind of good for you.
But do you know what IS good for you?
Carrots.
So I looked for a microwave carrot cake recipe. Most of them call for eggs. I did find two without!
One from Spicy Treats and another from Mix it Up. The recipe from Spicy Treats only called for 3 T shredded carrots, 2 T oil, and 2 T sugar. The recipe from Mix it up required 1/4 c (4T) shredded carrots, 1 T oil and 1 T sugar. As the purpose of this experiment was to find a healthier non chocolate microwave mug cake, I went with the recipe from Mix it up.
The resulting cake was not as moist as a normal carrot cake, but still pretty tasty. I found myself missing the pineapple, walnuts and coconut that are usually in the full size carrot cakes made from scratch, so I tried a different version.
This one I added 1 T chopped walnuts and 1 T sweetened coconut. I also used pineapple juice instead of milk. Because of the added sugar in the coconut, I decreased the sugar from 1 T to 1/2 tsp.
Sadly, I couldn't taste any pineapple flavors in this cake. What would have been better would have been to add 1 T crushed, drained pineapple in place of the oil, AND swap the milk for juice.
The coconut was a bust as well. Microwaving this cake completely dried out the coconut shreds. They were almost chewy and rubbery at the same time. Not so great. What would have been better would have to make a simple glaze and top it with toasted coconut. Of course that would add more sugar.
I think the verdict is still out on this cake...going to have to do a bit more experimenting if you ask me!
Carrot Cake in a mug from Mix it up (original recipe with none of my experimental changes)
3 tbsp flour
1 tbsp sugar
1/4 tsp baking powder
A pinch salt
1 tsp cinnamon
1/6 tsp ginger
A pinch cloves
1 tbsp applesauce or oil
3 tbsp milk
1/4 tsp vanilla extract
1/4 cup shredded carrots
Combine dry ingredients in one bowl. In another bowl mix together wet
ingredients. Add the shredded carrots to the wet ingredient bowl. Then,
gradully mix the dry ingredients into the wet ones until combined.
Pour batter into a ramekin or mug and microwave for 2
minutes. (This was the first time I actually followed the recommended baking time for a microwave cake!) If cake is still gooey, microwave for 20 seconds longer, or
until the cake is fully baked.
Tuesday, October 16, 2012
Chocolate Mug Cake with Yogurt
Another microwave cake recipe?
Yup.
You betcha.
This one is called eggless microwave brownie, and hails from the blog, Cook's Joy.
This recipe only calls for 2 T of sugar, but as it is powdered sugar, there are less grams of sugar than say a packed 2 T of brown sugar. However, it does contain 1.5 T of yogurt, and even the low sugar versions of yogurt are pretty high in sugar. So I don't think this version is any lower in sugar than the "original".
The recipe also calls for 1.5 T oil vs the 2 T in the original. However, there is some fat in the milk and yogurt (depending on your brand), so it probably evens itself out.
What tips the scales is that this recipe includes Nutella, which also contains sugar and fat. However, I've been known to scoop a big ole dollop of Nutella into the original version on more occasions than not.
One thing I didn't like about this cake was how much it deflated after sitting. You can see the mark from where the cake rose to on the inside of the mug. It fell nearly an inch. It didn't have any affect on the taste of the cake, I was just disappointed that my cake lost so much volume.
Overall, I don't think this version of the microwave cake is any better or worse for you that the original version. I did prefer the richer chocolate taste of the original. The original version also contains less ingredients and therefore, takes less time to prepare. It's for those reasons that I'll stick with the original version when that craving for something rich and chocolatey.
Here's the recipe for the version with yogurt if you'd like to test it for yourself:
Eggless microwave brownie with yogurt from Cook's Joy
2 tbsp all purpose flour
2 tbsp powdered sugar
1 tbsp cocoa powder
1/2 tsp baking powder
A pinch of baking soda
1/2 tsp vanilla
1.5 tbsp yogurt
1.5 tbsp milk
1.5 tbsp oil
1 tbsp Nutella
In a microwaveable mug, combine the first 5 ingredients. Then add the remaining ingredients and stir until combined. Microwave 45 sec -2 minutes (It was cooked after 45 sec for me) and let stand 1 min before eating.
Monday, October 15, 2012
Low Sugar Cakey Chocolate Mug Cake
Because I can't ever stop trying to find something better than what I've had before, I decided to give this Eggless low fat Chocolate mug cake from Vegas and Food a taste test.
While I really like the "original" high sugar/fat mug cake, it really should be reserved for a special occasion, or a horribly hormonal day. The "healthy" whole wheat version has become impractical. For some reason the applesauce keeps getting moldy two days after I open the jar. NO GOOD! So I needed to find a different version that was lower in sugar and in fat.
Like most cake like of mug cakes made I've made, this one was cooked to my liking in 30 seconds! Again, the original recipe called for microwaving the cake for 2 minutes. If I cooked this cake for two minutes, I'd have a chocolate brick.
This recipe actually has less sugar than the healthy version. Here's how that breaks down:
"Original": 4 Tablespoons of sugar
"Healthy": 2 Tablespoons of sugar
This version: 1 Tablespoon of sugar
As for a fat comparison:
"original": 2 Tablespoons of oil
"Healthy": 1/4 c applesauce instead of oil
this version: 1 T oil
Obviously, the "healthy" version is the lowest in fat, but this recipe does have half the sugar of the "healthy" version. Perhaps that makes up for the fat? You'll have to be the judge of that.
This recipe is significantly less sweet than the other mug cakes. If you have a mega sweet tooth, this is not the cake for you. My sweet tooth must be shrinking because, while I noticed the reduced amount of sugar, I didn't mind it. I suppose if you want a sweeter taste, you could always use 1T of splenda instead. Maybe it's just me, but splenda tastes sweeter than sugar.
For this recipe, I opted to bake the cake in a ramekin, instead of a mug. This was the first time I did this. I mixed everything in the ramekin too so there was only one dish to clean. This was harder to do without spilling. Mugs are a lot taller, so the ingredients don't "jump" out like they do when you mix them in a ramekin.
I'm not sure if it was the recipe itself, or baking it in a ramekin, but this was the most cake-like in texture of all the mug cakes I've made. The other cakes went from being like a lava cake to rubber in just a few seconds. This recipe stayed moist and fluffy, without the fudgy lava at the bottom. While the majority of the time I prefer the texture of a lava cake, having a cake-y version in my arsenal is nice.
Cake-y Low Sugar Mug Cake from Vegas and Food
3 tablespoons all-purpose flour
1 1/2 tablespoons unsweetened cocoa
1 tablespoons sugar
1/8 tsp baking soda
1/8 tsp salt
1 teaspoon vegetable oil
3 tablespoons milk
1/4 tsp vanilla
1T nutella (optional)
1T mini chocolate chips (optional)
In the mug, mix together all purpose flour, cocoa, sugar, baking soda and salt.
Add oil, milk and vanilla and mix well with a spoon. Make sure there are no lumps underneath.
Microwave for 30 seconds to a minute. Take out and allow to cool. (I've tried versions with and without nutella and chips. They are both great. The version with nutella and chips will need a few extra seconds to cook properly.)
While I really like the "original" high sugar/fat mug cake, it really should be reserved for a special occasion, or a horribly hormonal day. The "healthy" whole wheat version has become impractical. For some reason the applesauce keeps getting moldy two days after I open the jar. NO GOOD! So I needed to find a different version that was lower in sugar and in fat.
Like most cake like of mug cakes made I've made, this one was cooked to my liking in 30 seconds! Again, the original recipe called for microwaving the cake for 2 minutes. If I cooked this cake for two minutes, I'd have a chocolate brick.
This recipe actually has less sugar than the healthy version. Here's how that breaks down:
"Original": 4 Tablespoons of sugar
"Healthy": 2 Tablespoons of sugar
This version: 1 Tablespoon of sugar
As for a fat comparison:
"original": 2 Tablespoons of oil
"Healthy": 1/4 c applesauce instead of oil
this version: 1 T oil
Obviously, the "healthy" version is the lowest in fat, but this recipe does have half the sugar of the "healthy" version. Perhaps that makes up for the fat? You'll have to be the judge of that.
This recipe is significantly less sweet than the other mug cakes. If you have a mega sweet tooth, this is not the cake for you. My sweet tooth must be shrinking because, while I noticed the reduced amount of sugar, I didn't mind it. I suppose if you want a sweeter taste, you could always use 1T of splenda instead. Maybe it's just me, but splenda tastes sweeter than sugar.
For this recipe, I opted to bake the cake in a ramekin, instead of a mug. This was the first time I did this. I mixed everything in the ramekin too so there was only one dish to clean. This was harder to do without spilling. Mugs are a lot taller, so the ingredients don't "jump" out like they do when you mix them in a ramekin.
I'm not sure if it was the recipe itself, or baking it in a ramekin, but this was the most cake-like in texture of all the mug cakes I've made. The other cakes went from being like a lava cake to rubber in just a few seconds. This recipe stayed moist and fluffy, without the fudgy lava at the bottom. While the majority of the time I prefer the texture of a lava cake, having a cake-y version in my arsenal is nice.
Cake-y Low Sugar Mug Cake from Vegas and Food
3 tablespoons all-purpose flour
1 1/2 tablespoons unsweetened cocoa
1 tablespoons sugar
1/8 tsp baking soda
1/8 tsp salt
1 teaspoon vegetable oil
3 tablespoons milk
1/4 tsp vanilla
1T nutella (optional)
1T mini chocolate chips (optional)
In the mug, mix together all purpose flour, cocoa, sugar, baking soda and salt.
Add oil, milk and vanilla and mix well with a spoon. Make sure there are no lumps underneath.
Microwave for 30 seconds to a minute. Take out and allow to cool. (I've tried versions with and without nutella and chips. They are both great. The version with nutella and chips will need a few extra seconds to cook properly.)
Wednesday, September 26, 2012
Microwave Oatmeal Cookie
When I saw this recipe for a microwave cookie from Molly Alice Nests I was totally jazzed. It was very low sugar, flourless and eggless. It seemed like a match made in heaven.
If I loved eggless microwave cakes (see here, here, here and here), then I'd go ga-ga for a cookie, right?
Sadly, not so much, at least not on my first attempt, seen here:
First, the cookie never got that "cooked" look to it, at least no where near the picture on Molly Alice Nests' blog. I didn't care too much about that though. I like underbaked cookies, particularly ones without eggs. It's just always a bit of a disappointment when your finished product looks nothing like the original.
There was just something off about the taste. I couldn't quite put my finger on it. The best way to describe it would a be sort of a salty metallic aftertaste. Now, I did use blueberry yogurt instead of plain yogurt, but I don't think that was the culprit. I have made a microwave cake before and used blueberry yogurt, many times. None of those times resulted in this weird aftertaste. I'm thought perhaps it was just too salty. The peanut butter already had salt in it, so maybe the extra salt was just too much.
If the odd taste wasn't from the salt, it might have been from the baking powder. Sometimes that can give off a metallic taste.
So, I made a second cookie. This time I omitted the salt and baking powder. I still only had blueberry yogurt, so I couldn't rule that out as the troublemaker. I did have some blueberry flavored craisins that I thought would go nicely with the hint of blueberry from the yogurt. I used those instead of mini chocolate chips as well. I also microwaved this cookie for 50 seconds (instead of 35 seconds), and used a larger plate.
Here was the result:
The cookie still didn't have that same "done" look, but the funky taste was gone. The cookie was a bit more crumbly from the extra cooking, but still strangely moist.
Upon closer examination of the picture of the original cookie, it seems as if they used instant/quick cooking oats, instead of rolled oats like I had. I bet that is why the texture of my cookie looked so different.
Over all, my second attempt at this recipe was pretty good. I debated whether or not I preferred a microwave cookie to a mug cake. My first instinct was to say mug cake. I do like them best. However, sometimes you just want a cookie...NOW. This recipe gives you that instant gratification without even having to wait for the oven to preheat.
Below is the recipe I used for the second version of the cookie:
Microwave oatmeal cookie adapted from Molly Alice Nests
1/4 c old fashioned oats
1 T brown sugar
1 T creamy peanut butter
1 T blueberry yogurt
1 t cornstarch
1/4 t vanilla
1/4 t cinnamon
1 T blueberry craisins
In a small bowl, mix dry ingredients. Add wet ingredients and mix to form a thick dough. Fold in craisins. Line a microwave-safe plate with a small piece of parchment paper. Scoop the dough onto the paper and pat it into a 3-4″ disk. Microwave on high for 35-50 seconds, or until just cooked (don’t overcook, or it will be dry and crumbly). Let cool for a minute or two.
If I loved eggless microwave cakes (see here, here, here and here), then I'd go ga-ga for a cookie, right?
Sadly, not so much, at least not on my first attempt, seen here:
There was just something off about the taste. I couldn't quite put my finger on it. The best way to describe it would a be sort of a salty metallic aftertaste. Now, I did use blueberry yogurt instead of plain yogurt, but I don't think that was the culprit. I have made a microwave cake before and used blueberry yogurt, many times. None of those times resulted in this weird aftertaste. I'm thought perhaps it was just too salty. The peanut butter already had salt in it, so maybe the extra salt was just too much.
If the odd taste wasn't from the salt, it might have been from the baking powder. Sometimes that can give off a metallic taste.
So, I made a second cookie. This time I omitted the salt and baking powder. I still only had blueberry yogurt, so I couldn't rule that out as the troublemaker. I did have some blueberry flavored craisins that I thought would go nicely with the hint of blueberry from the yogurt. I used those instead of mini chocolate chips as well. I also microwaved this cookie for 50 seconds (instead of 35 seconds), and used a larger plate.
Here was the result:
Upon closer examination of the picture of the original cookie, it seems as if they used instant/quick cooking oats, instead of rolled oats like I had. I bet that is why the texture of my cookie looked so different.
Over all, my second attempt at this recipe was pretty good. I debated whether or not I preferred a microwave cookie to a mug cake. My first instinct was to say mug cake. I do like them best. However, sometimes you just want a cookie...NOW. This recipe gives you that instant gratification without even having to wait for the oven to preheat.
Below is the recipe I used for the second version of the cookie:
Microwave oatmeal cookie adapted from Molly Alice Nests
1/4 c old fashioned oats
1 T brown sugar
1 T creamy peanut butter
1 T blueberry yogurt
1 t cornstarch
1/4 t vanilla
1/4 t cinnamon
1 T blueberry craisins
In a small bowl, mix dry ingredients. Add wet ingredients and mix to form a thick dough. Fold in craisins. Line a microwave-safe plate with a small piece of parchment paper. Scoop the dough onto the paper and pat it into a 3-4″ disk. Microwave on high for 35-50 seconds, or until just cooked (don’t overcook, or it will be dry and crumbly). Let cool for a minute or two.
Subscribe to:
Posts (Atom)