Hear me out on this one, okay? Your own personal chocolate cake made in less than five minutes; amazing right? You don't have to attempt to bake and decorate an entire cake, AND no one has to know you made it...
If you haven't had a mug cake before, I recommend you go try it, seriously. It's so simple.
This recipe is from My Lil' Ricardo
Preparation: 5 mins | Cooking: 45 seconds | Cooling: 2 mins | Makes: 1
- 3 tablespoons (45 ml) all purpose flour
- 2 tablespoons (30 ml) brown sugar
- 2 teaspoons (10 ml) cocoa powder
- 1/4 teaspoon (1 ml) baking powder
- 3 tablespoons (45 ml) milk
- 1 tablespoon (15 ml) canola oil (you can also use melted butter or margarine for more flavour)
- 1 drop vanilla extract
- as many semisweet chocolate chips as you like
Combine all ingredients in the largest mug you have (to prevent spillage) with a fork, mixing until everything is combined and smooth. But don't mix for too long, otherwise your cake will turn out very dense.
Cook for about 45 seconds, you may need a longer baking time if your mug is bigger. Let the cake cool for about 2-3 minutes to allow it to finish cooking.
- If you want a bigger mug cake, feel free to double or triple to recipe as needed.
- If you would like a stronger chocolate taste, add 1/2 tsp of instant coffee powder, and/or drizzle chocolate syrup on top.
-A delicious snack that will keep you going before a workout or just a snack!
-2 cups unsweetened apple sauce
-1 tsp vanilla extract
-2 scoops vanilla protein powder (optional)
-1/2 cup blueberries
-1/2 cup raspberries
-3 cups rolled oats
-2 tbsp melted coconut oil
-Preheat oven to 350 degrees.
-In a large bowl mix together applesauce, vanilla and protein powder
-Once mixed fold in blueberries, raspberries, rolled oats and coconut oil
-Place mix in muffin tin and bake 30-35 minutes or until golden brown
My family makes homemade pizza ... a lot. Maybe a little too much. It takes a while to get tired of it though, because you have a thousand topping options to mix and choose from. Top with your favourite veggies and/or meats, and customize your dough with dried basil, rosemary.. etc.
I usually make a double batch of this recipe, and it sufficiently feeds my family of 5.
Anyways, I intorduce you to The Best Pizza Dough Recipe, from Sugar Spun Run;
²Many commenters have reported using active dry yeast (use the same amount, 2 1/4 teaspoon) with success. Some people have proofed the yeast first with the 3/4 cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!
³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!
Any other notes and tips are on the website:
Hot chocolate is a delicious must-have in my household. Paired with marshmallows and whipped cream, it's a necessity on a cold winter afternoon. Sadly, I ran out of the hot chocolate powder bought at the grocery store, so I decided, 'Why not make some homemade?'. And so the search began, this one recipe standing out. I made a ton and put it in a container for later use.
- 3 1/2 cups sugar
- 2 1/4 cups cocoa powder
- a sprinkle of salt (optional, I chose not to)
1. Simply whisk all together, then transfer to a container for later use.
2. To prepare a single cup of cocoa, microwave the milk in your mug, then add 1-2 tablespoons hot chocolate powder, stirring until combined. Decorate with marshmallows, whipped cream, even crushed candy cane or peppermint.
Credits to Martha Stewart! :
This is a simple recipe, all you need i:
* three teaspoons of sugar
* One english breakfast tea bag
* One cup of water
When you double this recipe, you just keep one tea bag... English Breakfast is strong!
Boil your water, prepare your tea and your sugar in a glass pitcher. Make sure it's not plastic, then add your water and let steep for 10 minutes.
Cool, and add a squeeze of lemon juice into your glass...
Add some ice, and enjoy!
Prep time: 20 mins Cook time: 10 mins Additional time: 2 hrs Servings: 20
- 8 ounces high-quality semisweet chocolate, broken into pieces
- 2 teaspoons canola oil, divided
- 1/2 teaspoon peppermint extract
- 8 ounces high-quality white chocolate
- 25 peppermint candies, crushed
1. Lightly grease a 9x9 inch pan with waxed or parchment paper, make sure there no wrinkles; set aside.
2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
3. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
Have fun baking, and remember, only 15 more days until Chirstmas!!
I have a brief history with this dish. A couple years ago, my mom and I went to a greek restaurant in Ladner (i believe its called the PrimeRose or something). Anyways, after dinner we decided to try a dessert we've never heard before; Bougatsa. It was at this moment that i found my favourite food in the entire world. When we got home, I decided to make it myself.
Even though this recipe looks simple, it can be pretty difficult, especially for a beginner. I recommend having someone else to help with the assembly.
15-20 portions | 2 h 10 m | cook time: 50 m | prep time: 20 + 60 m
- 750 g milk
- 180 g granulated sugar
- 70 g semolina, fine
- 1 tbsp vanilla extract
- lemon zest of 1 lemon
- 40 g butter, cold
- 3 egg yolks
- 1 pinch of salt
- phyllo dough
- icing sugar
Dust with icing sugar and cinnamon, eat while warm.
- Charlotte J.
Another great dish today, but instead of dessert, its pAstA time!
Prep: 5 mins Cook: 25 mins Total: 30 mins Author: Joanna Cismaru Serves: 4
- 12 oz uncooked pasta of your choice
- 6 slices bacon cut into bite sized pieces
- 2 large leeks cleaned and sliced thin
- 1/4 tsp salt
- 1/2 tsp pepper
- 3/4 cup heavy cream 35%
- 1/2 cup parmesan cheese grated
1. Cook the pasta according to package directions. Save 1 cup of pasta water.
2. Cook the bacon according to how crisp you like it. Transfer bacon to towel lined plate to soak up fat after cooking. Save 1 tbsp of fat, discard the rest.
3. Make the sauce. Heat to medium and add leeks, pepper, and salt. Stirring occasionally until softened, about 3 minutes. Pour in heavy cream and cook for 2 more minutes or until slightly thickened.
4. Finish the dish. Add the cooked pasta, Parmesan cheese, bacon, 1/2 cup of the pasta water, and remaining pepper to the skillet. Toss everything until the pasta is well coated. If the pasta starts getting too dry, keep in mind it will soak up that sauce as it start to cool a bit, add the remaining 1/2 cup of pasta water, or as much as needed.
Have fun baking!
Baking is a great and fun way to pass time! It is a science and art that requires patience. Creating a recipe is actually quite difficult, with many failures along the way!