They are such an efficient way to get cake when you’re craving cake. Now it was my birthday a few days ago, and I’ve had cake all week but I still want more. So this flourless mug cake is a little guilt free and I’m living for it.
I’m craving home made cake and I’m gonna make one gosh darn it and it will be ready in 5 minutes 🙂
Easy, perfectly porportioned, warm, fast, ugh. k I can literally talk about mug cakes forever so let’s just get to the recipe!
3 tbsp peanut butter
1 tbsp brown sugar
1/4 tsp baking powder
2 tbsp chocolate chips
Add all ingredients except the chocolate chips to a microwave-safe mug or ramekin. Whisk till it’s all combined and smooth. Stir in 1 tbsp of chocolate chips then sprinkle the remaining chocolate chips over surface of cake.
Heat in microwave for 1 minute and 45 seconds or until a toothpick inserted comes out clean.
I know it’s winter and super snowy and I should be making a hot chocolate but I am really channeling my inner summer right now so I decided to make a sorbet. Frozen ingredients, warm blanket, great netfix movies- I don’t know about you but SIGN ME UP!
I don’t have an ice cream maker so this took a little bit longer than I hoped for but it’s Saturday evening so timing wasn’t a real issue.
Anyways, here’s desert!
1/2 cup water
1/4 Cup lemon juice
1/2 cup sugar
a pinch of salt
1/2 cup & 2 tbs coconut milk
In a saucepan, add water, lemon juice, sugar and salt. Stir and bring to a boil then remove from heat
Add in the coconut milk and whisk until combined. Pour into a container and freeze for 90 minutes
Transfer the ingredients to a blender and blend to break the ice crystals. Freeze for 30 minutes
Repeat step three until you get to your desired sorbet consistency. (Should be a little creamy)
So I have been really not feeling the best lately and therefore not cooking so much but I decided to amp myself up a little. I decided to make oat muffins because they give you that boost you need and are really filling. You can’t go wrong with them. Then I found this amazing recipe from Ramshackle glam and I was over the moon. Raspberries are just amazing in everything. Plus look how pretty these turned out!
This recipe is so easy to follow and make. She even included pictures along with each step which is always helpful.
The only thing I changed from her recipe to mine was the amount of applesauce I used, added olive oil and instead of light brown sugar, I used dark brown sugar. I had only one serving of applesauce which is just under 3/4 of a cup so I topped it up with some olive oil. That’s really the biggest difference and I feel like it probably didn’t alter the product too much. These muffins taste so healthy but yummy. You can feel the goodness just rushing through you. I’m glad I made these! Now I have my breakfast for tomorrow and a few
Hello hello! Happy hump day 🙂
Throughout this whole food blogging situation, I have bought ingredients and just have not used them. For example, I have a whole bunch of chocolate, too many sprinkles (but can you ever have too many sprinkles? YES YOU CAN) and TONS of lemons. So I’m slowly chipping away at my ingredients because they are taking up space. I have been using my lemons for lemon tea and just zesting and juicing them for most things now. I decided to make lemon cake as well so that I could put some of the lemons to really good use.
I made lemon cake before along with lemon glaze but this recipe is a little different. This one has eggs unlike the other one and the directions are simpler. Oh! And it also includes lemon zest 🙂
This one turned out really sweet. It is a perfect tea time cake especially paired with a black or rooibos tea. Or if you’re feeling particularly zesty, with some lemon tea.
The cake rose quite a bit so be careful not to over fill your pan.
Let me know if you make this one or the other lemon cake and how it turned out! If you made both, which do you prefer?
I prefer this one because it is easier to make and is sweeter than the other one 🙂
1/2 cup of butter
1.5 cups of sugar
4 egg whites
2 1/4 cups of flour
1 1/4 cups of milk
1 tbs baking powder
1/2 tsp salt
1 tbs lemon juice
2 tsp lemon zest
1. Preheat oven to 180C/350F and line a cake pan with parchment paper or just oil the pan.
2. Mix butter, sugar, and egg whites in a bowl till its all combined
3. In another bowl, mix in the flour, milk, baking powder and salt. Pour butter mixture into the flour mixture and mix until combined evenly.
4. Mix in the lemon juice and and pour mixture in the pan
5. Sprinkle the top of the batter with lemon zest and bake for 55 minutes
Hello hello! Sorry I haven’t posted in a while. It’s been a very hectic two weeks but my life has finally fallen back into place and I think I can relax and bake yummy things now 🙂
Last time I made banana nutella popsicles and I haven’t used the nutella since. So I figured I’d make another nutella recipe!
These have literally goodness oozing from them. Nutella, caramel, chocolate chips, cocoa…literally a dream! These cookies are the bomb! 😉 (see what I did there?)
These are really soft on the inside and more crunchy on the outsides ❤
I’m literally raving over these. They are just so good. LIke????!
Anyways, making this was messy. I’m not gonna lie! You have to get in with your hands but it’s so worth it.
During the preparation, I used a end of a spoon instead of my finger like #4 in the directions suggest. It’s just easier because my nails are long. (I know it’s bad kitchen etiquette but contrary to popular belief, I have a life outside of my kitchen)
This is what they looked like raw:
So essentially, I rolled the dough into a ball, made a hole in the dough, filled the hole with nutella and caramel syrup then covered the top with a flat piece of dough.
The nutella and syrup don’t exactly explode in your mouth but they are a nice surprise every time!
Anyways, here’s the recipe 🙂
1/2 cup butter
1 1/2 cups light brown sugar
1/2 cup cocoa powder
1/4 tsp salt
3/4 tsp baking powder
2 cups all-purpose flour
½ cup chocolate chips
1/2 cup nutella
½ cup of caramel syrup
Line a cookie pan with parchment paper and preheat your oven to 350F (175C)
In a medium saucepan, melt the butter over medium heat. When it’s melted, take the pan off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined.
Pour the mixture into a bowl, add the flour and stir until no even; then stir in the chocolate chips. Note that the mixture will be very thick so you might want to use your hands instead of a spoon or mixer.
Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella and top it up with some caramel syrup. Top with a flattened tablespoon of dough, and seal the edges.