MONDAY MORNING RECIPE POST - CHOCOLATE PEANUT BUTTER MUG CAKE - SERVINGS: 1

I haven't tried a mug cake for a while and this one sounded so good. You can find it at Sweet2EatBaking hosted by Lisa. The original recipe is at this link.  If you would like to see great tips for making it, I recommend visiting Lisa's site, also to see other great recipes.  Thank you Lisa for a very yummy dessert.

Chocolate Peanut Butter Mug Cake - serves 1

Preparation time: 5 minutes

Cooking time: 1 minute

Total time: 6 minutes

2 tablespoons unsalted butter

40g (1.4 oz) dark chocolate, finely chopped

1 medium egg

2 tablespoons milk

3 tablespoons granulated sugar

Pinch of salt

3 tablespoons of self-raising flour (if you don't have any self-raising flour, substitute plain/all-purpose flour and add an additional ¼ tsp baking powder)

2 tablespoons peanut butter

Optional: 1 tablespoon salted peanuts, coarsely chopped and additional peanut butter to put on the top when cooked

Add the butter and chocolate to a large microwave-safe mug and microwave in short 20-second bursts until melted.

Add the egg and milk and beat with a fork until smooth.

Add the sugar, salt and flour and beat again until smooth. Microwave for 30 seconds then gently add the peanut butter to the top of the batter - do not stir.

Microwave again for around 1 minute to 1 minute 10 seconds, or until cooked.

(optional) top with more peanut butter or with peanut butter and peanut sprinkled on top.

Lisa gives ideas for add-ons.

If you want a more chocolate-y flavor, remove 1 tablespoon of flour and add a tablespoon of unsweetened cocoa powder.

Again, to add more depth of flavor, add a pinch of instant espresso powder. It doesn't add a coffee flavor, just gives the chocolate flavor an incredible depth.

Changes made:

I didn't have any dark chocolate. I did have Ghirardelli milk chocolate chips in the pantry and used those instead.

I substituted walnut halves that I roughly chopped as I always keep them handy for a quick snack. Didn't have peanuts at the time.

A scoop of vanilla ice-cream went very nicely with this.

I felt this made enough for two servings and ended up leaving half for the next day. My dear other half is not a fan of chocolate.  He does enjoy oatmeal and raisin cookies. I have several of those recipes on here, but these are his favorite. I made them minus the chocolate chips, substituting raisins and chopped walnuts.

If you would like to copy and paste instead of using the link at the beginning of the recipe, here is the address in full.  

https://www.sweet2eatbaking.com/chocolate-peanut-butter-mug-cake-recipe/

"Wanted: Chocolate with the nutritional value of kale, but that does not contain any traces of kale. Your move, science."

~Author unknown~

Thanks for looking and have a great week.

MONDAY RECIPE POST - PANCAKES FOR ONE

My recipe came from One Dish Kitchen hosted by Joanie.  You can find the original recipe here.  I was curious and as my dear other half was out for the day and it had been a while since I had pancakes, I chose this recipe. I liked it enough to keep in my make-again folder.  The recipe makes way thicker pancakes than I normally like but it was a change of pace.  They are 228 calories for one pancake.  This is only an approximate value, but I added a 1/4 cup extra milk to thin it down, and this should be added to the original count if you are going to do the same.  There was batter left over for two more pancakes, which I cooked and froze for when I felt like them again.  One was more than enough for breakfast.  I always recommend visiting the website to read all the tips and see their photos.  Also, for other recipes which look great.

Pancakes for One

Approximately 228 calories for each pancake

1 cup all-purpose flour

1 teaspoon baking powder

½ tablespoon sugar

¼ teaspoon salt

1 large egg

¾ cup milk (I used 2% milk but you can use whole milk, skim milk, unsweetened almond milk, or oat milk. I added another ¼ cup milk – 1 cup total – as the batter was thicker than I normally like it.  This is suggested in Joanie’s notes, to thin batter down if needed)

¼ teaspoon vanilla extract

1 tablespoon salted butter, melted

1 teaspoon salted butter for the pan

 

In a large bowl, whisk together the flour, baking powder, sugar and salt.

In another bowl, beat the egg and then whisk in the milk, vanilla and melted butter.

Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter seems too thick, add more of the milk, a little at a time.

Melt the butter in a large skillet or griddle over medium heat.

Ladle about ¾ cup of the batter onto the skillet to make a pancake.

Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.

Flip with a spatula and cook about 1 minute more on the second side.

Remove from the pan and place on a plate.

Repeat until all the batter is used up.

Serve with your favorite toppings: butter, syrup, fruit.

The only thing I had at the time was frozen blueberries, which I used as my topping, also a drizzle of maple syrup.

The following is the link to the original recipe.

https://onedishkitchen.com/how-to-make-pancakes-for-one/

Thanks for the visit and enjoy your day!

MONDAY RECIPE POST - BREAKFAST CASSEROLE FOR ONE

This was a very tasty dish which I found at One Dish Kitchen, hosted by Joanie, and the recipe link is here.  A meal made simple for one person, because everything is prepared the night before.  Pop in the oven, set your table and serve.  It was a breeze.  It is made for one but easy to double ingredients to fill two small casseroles, which is what I did.  There are a lot of tips and more delicious recipes at this website, so I would highly recommend a visit.  Thanks Joanie!

Breakfast Casserole For One

Preparation time: 12 hours

Cooking time: 30 minutes

Cooling time: 5 minutes

Total time: 12 hours 35 minutes

Recommended equipment: 5-inch baking dish.  

6 ounces ground pork sausage, cooked and drained of fat 

1 large egg

¾ cup milk 

⅛ teaspoon kosher salt

⅛ teaspoon coarsely ground black pepper

2 cups cubed French Bread 

½ cup shredded Cheddar cheese , or Monterey Jack cheese

In a medium-sized skillet, cook the sausage until no longer pink. Transfer to a paper towel lined plate and set aside.

In a small bowl, beat the egg. Whisk in the milk, salt and pepper.

Butter a 5-inch baking dish, or dish of a similar size. Line the dish with the bread, cutting and rearranging if necessary.

Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire dish. Cover and refrigerate overnight.

The next day, remove the casserole from the fridge and let it come to room temperature, about 30 minutes. 

Heat oven to 350 degrees F (177 degrees C). Cook the casserole, covered with aluminum foil for 25 to 30 minutes or until egg mixture is set.

Remove from the oven and eat while still hot.  

(On the temperature, best to leave it for at least ten minutes before eating.  Make sure to check even after ten minutes, to make sure it won't burn your mouth. 

This was extremely tasty and we both enjoyed very much.   

Changes made:   

I used Challah Bread instead of French Bread.  It was a great substitute.

You can use any milk percentage.  I used 2% milk.

Joanie mentioned Monterey Jack Cheese instead of the Cheddar.  I only had the Cheddar in the fridge, but I would like to try the other next time. 

This is quite a big single portion and could easily be made for two, especially with a side dish.

I had a couple of British Bangers left from the day before, which I sliced.  I used them instead of the ground sausage meat.

I also halved a few grape tomatoes and added them at the same time as the bangers.  How much is to your own taste.   We enjoy them and said we would add more the next time.

I thought a few sautéed mushrooms would be good also.  

A sliced avocado on the side?  We both love those.

A mixed green salad or a selection of favorite fruit was another idea.

We added a tablespoon of Branston's Chutney on the plate as a condiment.  It has always been our favorite chutney.  I thought maybe a little dab of AI Sauce?

I have left the full website address below just in case the link doesn't work for you.  I don't always remember to do this.  

There are lots of other delicious, single portion recipes on this food blog, and I will definitely be going back.

https://onedishkitchen.com/breakfast-casserole/

That's it for this week's recipe.  Thanks for looking and happy week to you all.

MONDAY RECIPE POST - STRAWBERRY VANILLA MUG CAKE WITH VANILLA BUTTERCREAM GLAZE

This is a recipe I have had in my collection for a long time, but haven't made it in a while.  The glaze looks darker in my photo as I added extra vanilla.  It was good but I might go back to the original measure next time.  Also this mug cake was more than enough for the two of us.  It comes from Averie Cooks and you can find her recipe at this link: here.

Strawberry Vanilla Mug Cake with Vanilla Buttercream Glaze

Makes one mug cake.  

1 tablespoon of butter, softened
1 large egg
1/2 teaspoon vanilla extract 
2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon 
3 strawberries strawberries, diced (you can use frozen)

In a medium bowl combine all the ingredients (except strawberries), and whisk until batter is just smooth.  Don't over-mix.

Gently fold in your strawberries.

It was suggested to use cooking spray but I left this step out and it seemed fine, but use your largest mug as it volumes up quite a bit when cooking.  Fill only half way.

Put your batter into the mug and for the first time I would suggest keeping  an eye on it just to make sure it's not going to spill over in the cooking process.  It wasn't a problem for me but I have one of those extra large coffee mugs.

Microwave on high for 75 to 90 seconds or until done.  Microwave cooking times can vary but mine took 75 seconds.

Carefully take out of the microwave using your pot holder or oven gloves.  

If you are going to use the glaze it is easy enough to whip it up while the mug cake is cooling 

Vanilla Buttercream Glaze

1 tablespoon butter, melted
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon of cream or milk

Combine all the ingredients in a small bowl, except for the cream or milk, and whisk.  Next add the cream or milk.  If it's too thick add a drop more.  This depends on how thick or thin you like your glaze.

Spoon over the mug cake while it is still in the mug and allow the glaze to soak in.  

If you want to remove the cake and put it on a plate as suggested in the recipe, it would probably be a good idea to use that cooking spray before you put the batter into the cup.  If it still doesn't come out easily once cooked, carefully use your dinner knife and run it around the edge of the cake to loosen it from the cup. Once the mug cake is unmolded onto your plate, you can pour the glaze over the top.  

~~~~~~~

What did we think of this recipe?  Loved it, not only for the taste but for the portion control and convenience of an easy and fast breakfast/dessert.

I would definitely suggest reading Averie's recipe to see all her suggestions, and of course to look at all those other delicious recipes.

When I had my first bite it reminded me of the summer steamed puddings my mother used to make when I was a child, but she used English Custard instead of a glaze.  It was always served as dessert on the weekend, after our evening meal. 

For those of us who are counting calories, the cake without the glaze works out at approximately 359 calories, with the glaze it is a little bit more at 576 calories, but not so bad if you share and Gregg and I ended up sharing. 

Delicious and a definite keeper.  Thanks Averie!

MONDAY RECIPE POST - SINGLE-SERVING, DEEP-DISH CHOCOLATE CHIP COOKIE

Thank you so much for all the greetings you left on my birthday.  These added to the enjoyment of my special day very much, and I will be thanking you all individually ASAP.  

Today I am sharing an old recipe and I found it particularly good at the time.  I should put the ingredients I need on our next shopping list as it has been too long since I last made it.  All I need to add is the ice cream and the chocolate chips!

It is made for one person but is easy to adjust for for two.

Single-Serving, Deep-Dish Chocolate Chip Cookie

The original recipe was found here at Chocolate Moosey.  Carla's has great photos, and she also has some delicious sounding desserts just like this one.

Makes: 1 deep-dish cookie

2 tablespoons unsalted butter
1 tablespoon granulated sugar
1 tablespoon brown sugar
One or two drops of vanilla extract
Pinch of salt
1/2 teaspoon baking soda
1/4 cup flour
2 tablespoons semi-sweet chocolate chips
Vanilla Ice-Cream for serving.

Preheat the oven to 375 degrees F.  and take your individual-sized ramekin out of the cupboard.

In a medium microwavable bowl, melt the butter. Whisk in both sugars and vanilla.  Whisk in salt, baking soda and flour.  Blend in the chocolate chips.  Scrape the batter into the ramekin.

Bake 12 to 15 minutes or until the top is firm and light brown.  Let cool for a few minutes before serving with whipped cream or a small scoop of vanilla ice-cream.

When you feel like something sweet but don't want to go overboard this is just the ticket.  I didn't have any ice-cream but there was some whipped cream in the fridge.  I also mixed in a tablespoon of chopped pecans to the batter before putting it into the ramekin. The finished product was very yummy.

Thanks for looking and...

MONDAY RECIPE POST - CHOCOLATE-PEANUT BUTTER MUG CAKE

I have had this recipe for a long time and have shared it before, but I thought it worth repeating on this blog.  It is great for when you want an occasional dessert, is made in a mug - always looking at portion control - and there is enough for two people.  

Chocolate Peanut Butter Mug Cake 

Makes 1 mug cake

3 tablespoons flour
2 tablespoons sugar
1-1/2 tablespoons of cocoa powder
1/4 teaspoon of baking powder
Pinch of salt
3 tablespoons of milk
1-1/2 tablespoons of vegetable oil
1 tablespoon of peanut butter

In a large mug whisk together (with a small whisk or large fork) the flour, sugar, cocoa powder, baking powder and salt.  Add the milk, vetetable oil and peanut butter.  Whisk until smooth.

Cook in the microwave on high for 1 minute and 10 seconds.  This recipe will rise a lot and then deflate.

Serve immediately.

You can add a scoop of ice-cream to serve or pour on a little English Custard.  When I made it originally I decorated it with sliced banana and a few chocolate chips on the top.  Another time and before putting it in the microwave I mixed in a tablespoon of chopped walnuts.  It is delicious on its own also.