Cooking - 30 Second Brownie

30 Second Brownie!

This little brownie is just a bit of sweetness.  Perfect for dessert or a little midnight snack.  This recipe is so easy that there's really not much to say.  I'll let the pictures do the talking!

Gather dry ingredients

Carob chips are optional (and delicious)

All mixed up

Spray jar to prevent sticking

Ready to bake

cook for 30 seconds

Done!



One more thing!

Ready to eat!

Yum!

30 Second Brownie

2 Tablespoons flour

1 Tablespoon sugar

2 teaspoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 carob (or chocolate) chips (optional)

Pinch salt

2 tablespoons milk  (non-dairy milk is fine)

1 teaspoon oil (canola or coconut)

Drop of vanilla extract

Spray a coffee cup or ramekin with vegetable cooking spray.  In the cup combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain.  Stir in the milk, oil, and vanilla until smooth.  Stir in chips (optional)

Bake in the microwave on high for 30 seconds.  You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery!

 It should be moist on the bottom and will continue cooking as it sets.

Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.

This post is courtesy of Mocha Kathy.

For more recipes, CLICK here!

Cooking: Brown Sugar Cake for 1 (with Frosting)

Brown Sugar Mug Cake and Frosting

Real talk - Sometimes you just need a little cake.  Not a lot of cake.  Not cake for the whole family.  Just a little bit of cake to get you though the day.

I've made snack cakes for years.  That's nice when I want a little cake for all 5 of us.  This recipe makes enough cake for just 1 person.

Brown Sugar Cake for 1 (with Frosting)

2 Tablespoons all purpose flour
1 Tablespoon brown sugar
1/4 teaspoon baking powder
pinch of salt
1 Tablespoon milk
1 teaspoon milk
1 teaspoon oil
drop of vanilla

Mix all ingredients in a bowl.

Mix everything in a bowl

Pour batter into a small microwave safe container.  I use a 4 oz mason jar.

Ready to bake

Microwave for 32 seconds (Based on a 900 volt microwave).

Baked!

This recipe makes what looks like a tiny bit of batter.  Don't worry.  The batter will double in size when baked.

Unbaked batter

Fully baked batter

Now set the cake aside to cool and make frosting.

Frosting (for 1 cake)

3 Tablespoons powdered sugar
1 teaspoon soft butter (NOT melted)
1/2 teaspoon milk
1 drop of vanilla

Using a fork, mash powdered sugar into the butter.

Work the butter into the sugar

Add the milk 1/4 teaspoon at a time.  Frosting will be stiff.

Mash butter into powdered sugar

Stir in vanilla.  Believe it or not, that tiny bit of vanilla will make the frosting smooth and easier to stir.

Once the cake is cooled completely, frost the cake.

Bakers Tip:  If you frost a warm cake, the frosting will melt into the cake.  (Some people like it like that.)

Dessert! (or breakfast)

One of my favorite things about this little cake is that it fits easily into a lunch bag.

Nutritional Information:
Cake:  Calories-156, Carbs-25, Fat 5, Protein 3, Sodium 246, Sugar 12
Frosting:  Calories 154, Carbs-24, Fat 6, Sodium 126, Sugar 23

Save a few calories by sprinkling the cake with powdered sugar instead of frosting.


For a chocolate mug cake, CLICK HERE!

For mug brownie, CLICK HERE!

This blog post is courtesy of Mocha Kathy W.

For more recipes, CLICK HERE!

Moist Chocolate Mug Cake (Vegan)

This post needs to start with a complete disclosure.  This is not my recipe.  I found this chocolately delight late one night when searching the inter webs for an easy late night snack.

Much love and credit to Julie at Table for Two.  She originally developed this recipe!

Moist Chocolate Mug Cake
makes 1

• ¼ cup all-purpose flour
• 2 tbsp. unsweetened cocoa powder
• ¼ tsp. baking powder
• 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
• ⅛ tsp. salt
• ¼ cup + 1 tbsp. milk (soy milk or almond milk is fine)
• 2 tbsp. neutral flavored oil (I like canola but you could also use canola)
• Optional - 1 tbsp. hazelnut chocolate spread OR chocolate chips (not both - use one or the other)

Instructions:

1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and oil until all ingredients are combined and batter has no clumps.
3. Spray 1 mug with cooking spray. (I use Pam Baking spray but some people skip this step entirely)
4. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
5. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
6. Leave the microwave door closed and allow the cake to rest for 60 seconds.
7. Carefully remove from microwave and enjoy!

Top with ice cream, whipped cream or just eat it plain!

Notes:

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

**This recipe is specifically made for the microwave.

More Mug Cakes

This post is courtesy of Mocha Kathy.