Happy Friday, Friends!! This one is from Kitchen Prescription, and this is their opening quote: "When you're craving something sweet and chocolatey, a mug cake provides near-instant gratification. While these little cakes are simple to make, every ingredient counts, so be sure to use high-quality cocoa powder, butter, and add-ons."
(serves 1)
6 oz. mug.
Cooking spray (I use coconut* oil C.S. from Trader Joe's)
1 T. whole-wheat flour
1 T. all-purpose flour
1/4 t. baking powder
2 t. unsweetened cocoa powder
2&1/2 t. sugar (I use Sugar in the Raw* - turbinado*)
Pinch of kosher* salt
1 t. melted unsalted Kerrygold* butter
1 T. vanilla whole milk yogurt
1 T. 2% milk or non-daily milk alternative
1/8 t. vanilla extract
Spray the mug with the cooking spray and set aside. In a small bowl, combine dry ingredients. In another small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and combine. Spoon mixture into mug. Microwave 35 seconds. I f cake doesn't look set, cook another 10 seconds. Allow cake to sit 1 min. after removing from microwave.
Variations:
Mint cookie: add 1/8 t. peppermint extract to wet mixture and one crumbled sandwich cookie - like Oreos to dry mixture. Garnish cake with 1/2 cookie.
Chocolate-Raspberry: Add 1/3 cup raspberries to wet mixture and 1 T. mini chocolate chips to dry miture. Top finished cake with 1 T. whipped cream and raspberries.
Peanut Butter: Add 2 t.creamy peanut butter to wet mixture and 1 t. peanut butter chips to dry mixture. Sprinkle another 1 t. peanut butter chips on top before microwaving.
Salted Caramel: Microwave 2 small caramels - like Kraft - for 25-30 seconds, until melted. Add to wet mixture. Break up 2 thin* pretzel twists and add to dry mixture. Top finished cake with q additional pretzel twist and 1 additional melted caramel.
All these ideas sound YUMOLA to me!!
Celebrate your life and others' today.
Love,
Chef Deb - Machete Milletti
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