A 5-minute what?! Ever find yourself at a time when you want something sweet to eat but you don't have anything or don't want to slave away baking? Well, this recipe is the solution (though not perfectly 5 minutes... more like 10!). Basically it's a cake in a mug! Here's the recipe, and it makes two:
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What you need:
4 tbsp flour
5 tbsp white sugar (or 4, depending on how sweet you want it)
2 tbsp cocoa powder
pinch of salt
1 tsp baking powder
1 egg
3 tbsp of milk
3 tbsp of oil
splash of vanilla
2 microwave safe mugs
Optional
1/2 tsp of instant coffee
chocolate chips
Directions:
First add the flour, sugar, coffee, baking powder, and cocoa into the mugs or the bowl. If you use two mugs, make sure to halve the ingredients (saves dishes!); mix well.
Add the milk, oil, chocolate chips and vanilla extract and stir well.
Add the beaten egg. The 1 egg measures to be 3 1/2 tbsp, so put 1 3/4 in each mug.
Sprinkle with some chocolate chips and cover with a microwave proof cling film. Microwave on medium-high for 1 minute and then for another 30 seconds. It should be cooked but moist and gooey in the middle. This depends on your microwave. Be sure to watch, as it can explode!
Allow to cool and eat greedily with some cream or ice cream. Enjoy!
Monday, April 18, 2011
Chewy Brownies
Wow, so we haven't posted in a year... What a busy year it has been for the both of us! Sorry for the lack of updates, but school is coming to an end, so hopefully this summer brings more recipes. I thought I'd share this nice brownie recipe I used recently. Chocolatey goodness. (They're healthy too!!)
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What you need
1/2 cup of whole wheat flour
1/4 cup of margarine or butter
1 cup of white sugar
6 tbsp of carob powder (substitute with cocoa powder if none on hand)
2 egg-whites (can use whole eggs)
2 tsp of vanilla extract
1/4 tsp of salt
Directions
Preheat oven to 300 degrees F. Gease an 8-inch square baking pan. Melt butter or margarine over low heat (or in a microwave). Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites. Spread the dough evenly into baking pan. Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting. Enjoy!
Author's note: Carob powder is a much healthier kind of cocoa powder that comes from the carob tree. It has no caffeine and has less sugar. Obviously, you can use cocoa powder if you have that on hand! If you want, you can also add coconut to this mixture. I added about 1/4 cup of coconut. If you're like Tristan and you don't like coconut, you can skip that. Alternatively, if you like a crunch to your brownies, add a cup of chopped walnuts!
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What you need
1/2 cup of whole wheat flour
1/4 cup of margarine or butter
1 cup of white sugar
6 tbsp of carob powder (substitute with cocoa powder if none on hand)
2 egg-whites (can use whole eggs)
2 tsp of vanilla extract
1/4 tsp of salt
Directions
Preheat oven to 300 degrees F. Gease an 8-inch square baking pan. Melt butter or margarine over low heat (or in a microwave). Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites. Spread the dough evenly into baking pan. Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting. Enjoy!
Author's note: Carob powder is a much healthier kind of cocoa powder that comes from the carob tree. It has no caffeine and has less sugar. Obviously, you can use cocoa powder if you have that on hand! If you want, you can also add coconut to this mixture. I added about 1/4 cup of coconut. If you're like Tristan and you don't like coconut, you can skip that. Alternatively, if you like a crunch to your brownies, add a cup of chopped walnuts!
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