Sunday, March 10, 2013

Cakes and Cookies in a Mug

Healthy (ish) Chocolate Cake In a Mug –
Add the following ingredients to a decent sized coffee mug:
• 3 tablespoons of flour
• 1 1/2 tablespoons of sugar (I don’t like things sweet, but if you do, add a little more)
• 2 tablespoons of cocoa powder
• A pinch of baking powder
• 4 tablespoons of milk

Mix the ingredients and drizzle canola oil until you reach the consistency of cake mix. If you want to cut down on oil, it’s fine to add a little more milk. If you’re a chocolate fiend like me, add a few semi-sweet chocolate chips. Microwave for one minute. If it looks gooey, zap it for another 30 seconds. You shouldn’t need more than a minute and a half, otherwise it gets rock hard.
Sugar Cookie in a Mug –
Sugar Cookie in a Cup created by Melissa at No. 2 Pencil
1 Tablespoon of Butter
2 Tablespoon of Granulated White Sugar
1/4 Teaspoon of Pure Vanilla Extract
Small pinch of Kosher Salt
Yolk of one Egg
3 Tablespoons of All-Purpose Flour
Colored Sugar for sprinkling
Melt butter in microwave, then add sugar, vanilla and salt and stir together. Add one egg yolk and stir again. Add flour and stir a final time. Sprinkle cookie dough with colored sugar, and heat in microwave for about 45 seconds. Start checking for doneness at 40 seconds.
Serve warm and enjoy!
Cinnamon Roll Mug Cake –
2 Tbsp applesauce
1 Tbsp vegetable oil
1 Tbsp buttermilk
1/4 tsp vanilla extract
1/4 cup + 1 Tbsp all-purpose flour
2 1/2 Tbsp packed light-brown sugar
3/4 tsp ground cinnamon
1 dash ground nutmeg (optional)
1/4 tsp baking powder
1/8 tsp (scant) salt
1 Recipe Cream Cheese Icing, recipe follows
Cream Cheese Icing
1 Tbsp Cream Cheese or Neufchatel Cheese, softened
2 Tbsp powdered sugar
1 tsp milk
Prepare Cream Cheese Icing according to directions listed, set aside. Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth. Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds. Serve warm topped with Cream Cheese Icing.
Cream Cheese Icing:
Combine all ingredients in a small bowl and whisk with a fork until smooth.
Chocolate Peanut Butter Mug Cake –
2 tablespoons butter
2 tablespoons peanut butter
1/2 teaspoon vanilla
1 egg
2 tablespoons sugar
2 tablespoons flour
3 tablespoons cocoa powder
1/8 teaspoon salt
1/8 teaspoon baking powder
3 tablespoons chocolate chips

Melt the butter in a small dish. Add the peanut butter and mix well.
In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge.

Peanut Butter Pie Mousse:
1 tablespoon softened cream cheese
1 tablespoon peanut butter
1/2 teaspoon vanilla
2 tablespoons whipped cream or cool whip
1 tablespoon powdered sugar

Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.
The Five Minute Cheesecake in a Mug –
2 1/2 tablespoons icing sugar
2 1/2 tablespoons low fat cream cheese
2 tablespoons light sour cream
1 tablespoon lemon juice
a small handful fresh or frozen raspberries or blueberries
1/2 egg beaten well
1 biscuit in a zip lock bag to crush -I used an Anzac Cookie
In a bowl, mix cream cheese, sour cream, egg, icing sugar and whisk well until very smooth (as pictured). Add lemon juice and raspberries.
Spoon into cup or mug and place on a plate in the microwave. Microwave for 1 minute on medium. Once done, check it for doneness (it shouldn’t be cooked). Microwave for 45 seconds on medium again. Jiggle it gently, the centre should be slightly wobbly and it will firm up once refrigerated. If it’s still liquidey give it another 30 seconds on 50% power.
Bash the cookie in the ziplock bag with a rolling pin (this is great therapy if someone is proving particularly annoying). Sprinkle the bashed up cookie crumbs on top of the cheesecake.
Place cooled cheesecake in the fridge for a couple of hours. When cold and set, eat greedily and smugly knowing that this only took you 5 minutes to cook it and it is low fat.

Orange-Flavored Mug Cake –


For the Orange Flavored Mug Cake
¼ cup flour + 2 tbsp
5 tbsp sugar
1 egg
3 tbsp milk
3 tbsp vegetable oil
¼ tsp baking powder
Dash of salt
½ tsp orange extract or if you have orange juice add 1 tsp
1 tsp orange zest

Put all ingredients in the mug and whisk until are incorporated.
Place in the microwave and cook in high for three minutes.
Remove, let cool and decorate with caster sugar or cocoa powder.

Chocolate Chip Cookie in a Mug –

2 tbsp butter (melted)
2 tbsp light brown sugar
2 drops of vanilla
pinch of salt
1 egg yolk
1/4 cup whole wheat flour
2 tbsp of chocolate chips

Melt butter, add brown sugar, vanilla, egg mix well. Next add salt, whole wheat flour and chocolate chips mix well. Put in a mug, ramekin or bowl microwave on high for 60 seconds, you might need an additional 30 seconds but that’s it!
Eat while warm!

Hope you enjoyed these yummy treats!
~Jess xx

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