It’s too hot to bake! But I have a microwave!!

I squished together 2 recipes:
http://www.tablefortwoblog.com/the-moistest-very-vanilla-mug-cake/ and
https://www.buzzfeed.com/emofly/tips-recipes-microwave-mug-cakes

This is what I got:
1/4 cup + 2 tbsp. (6T) all-purpose flour
3 tbsp. granulated sugar
1/4 tsp. baking powder
1/8 tsp. salt
2 tbsp. milk
1 egg
1 tbsp. vanilla extract
2 tbsp. butter, melted

Mix dry ingredients together*, mix wet ingredients separately, combine.
Split evenly into 2 ramekins.
Microwave approx. 1.5 minutes.

*If I do this again, I will do like Alton Brown and call the sugar a wet ingredient, mixing hot butter-sugar-egg-milk in that order (avoids clumping, risking cooking the egg, sad solid bits of butter).

Taste and texture to come later.

Edited to add: it was overcooked and tough. Not sure if it was JUST the overcookieness or if it was too something as well. Tasty, though. Shall try again and report back.

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We have been experimenting with mug cakes. Have you encountered these? They’re essentially tiny, single-serving cakes cooked in the microwave – theoretically in a mug.

Last night we made this one, an applesauce cinnamon cake. I added in 1/2 T of wheat bran for fiber, but it really did then need a little extra liquid. I think my homemade applesauce is cooked down more than store-bought, as well.

That being said, while a bit dense, it was super tasty. After a veggie-heavy dinner, one serving was easily split between the two of us.

Tonight we did this one, chocolate on top of chocolate.
I swapped out 1/2T of the flour for more cocoa, subbed out 1/2T of milk with egg whites, and did my standard chocolate-plus-one of subbing out some of the vanilla with Patron XO Cafe and adding in a 1/4 teas of espresso powder. When we do it again, I’ll add in 1/8 teas of salt, too, but with a scoop of vanilla ice cream, this was ~delicious~.

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So, we bought “PBFit,” powdered peanut butter, because we had a coupon at BJ’s club (A big-box/buy-in-quantity style-store) and wanted to try it.

And I was craving peanut butter cookies, so I did some googling, and found this:

http://www.sheknows.com/food-and-recipes/articles/1026723/how-to-use-powdered-peanut-butter

If you scroll down, there’s a recipe for “Easy chocolate chip peanut butter cookies recipe.”

It’s a bare modification to the (halved) Tollhouse recipe – 1/8 c less flour, 1/4teas less salt, and then add powdered PB (yes, I have the Tollhouse recipe memorized).

It tasted… good. Not peanutty enough, although replacing the chocolate chips with pb chips might have helped. Not quite the right mouthfeel for peanut butter cookies, though adding a bit more pb fit might help.

Short sum: tasty, will cook again, but will modify next time to be tastier.

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So, we made – http://www.twopeasandtheirpod.com/dark-chocolate-pudding/ – this recipe, although i pulled generously from other recipes and my own experience

Their recipe first, my notes second:
1 cup unsweetened almond milk – 1/2 c whole milk
2 ripe avocados, peeled and pitted – 2-1/3 avocados
1/3 cup plus 1 tablespoon unsweetened cocoa powder – 1/3 dutched chocolate, 2 T dark Hershey
1/2 cup plus 2 tablespoons pure maple syrup – 1/2 scant maple syrup, ~1T Brown sugar
2 teaspoons vanilla extract – 3-4 teas vanilla
1/4 teaspoon almond extract (I didn’t add this) – (me neither)
1/4 teaspoon ground cinnamon – 1 teas
Pinch of sea salt – large pinch
Raspberries, for garnish – (nope)
– 1/2 teas espresso powder

It was delicious. It didn’t taste like avocado, and it had a texture similar to almost-set pudding, but it had a very nice rich chocolate flavor and a lot of good cinnamon nose to it.

Will do again.

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I made this: http://thepioneerwoman.com/cooking/2012/10/corn-dog-muffins/ as a test recipe:

* I subbed out hot dogs for small sausages (the size of breakfast sausages).
* I subbed out shorting, put in butter.
* I DID put in sugar (1-1/2 T for the half recipe)
* I did a half recipe but used a whole egg.

Tasty!

Notes –

* might add creamed corn next time, as per our normal Jiffy doctored recipe.
* cool sausage before adding.
* Better second day

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We made these yesterday:
http://www.tablespoon.com/recipes/easy-salmon-potato-cakes/d0f1f1de-af65-447c-a268-ea4bc6431ab3

Notes on the cakes:
The recipe means 2 cups of completed spuds, not two cups of flakes.

They need to be a bit more fishy, even with that – maybe a couple anchovies pasted?
Don’t bother with seasoned breadcrumbs, use plain and spice it yourself. Tarragon, horseradish?

Very tasty and good reheated the next day (30 seconds microwave).

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We made this – http://www.theperfectpantry.com/2014/03/chocolate-chocolate-chip-mini-muffins-recipe.html – tonight for the first test run.

Notes:
* probably replace the oil with browned butter
* should probably replace half the milk with sour cream.
* needs a little more salt
* if making for home, make 1/2 with walnuts, 1/2 with chips. (Maybe use white chips for game)

* I used 4T of cocoa instead of 2T, white sugar instead of superfine, and 1/2c chips (probably up to 3/4 in next run). I added 1/2 teas espresso powder, as per normal.

Tasty as is, could be a lot more tasty with a bit more work.

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