Saturday, January 24, 2015

Cake In A Mug

It's been a rough week here. BP got the flu and I had a sever sinus infection. Luckily BP didn't have a case that was really bad and he went to the doctor early enough for Tamiflu to work it's wonders. So after cleaning the whole house to make sure all the flu germs were gone and countless loads of laundry, and rest for myself, it was time for something sweet. Plus I just bought my bridesmaid dress for both of my sisters weddings. This will be the 7th & 8th time I will be a bridesmaid and it will happily be my last. I deserved a treat. 

My endless search for the new Ben and Jerry's cookie core flavors have come up empty, so why not make a single serving cake in one of our larger coffee mugs? This is even great for those of you who say you can't bake. Even better for those of you who have kids who want something quick or if you're just craving cake. 

Since the cake is still warm I put all the frosting in the middle and let it melt a little to cover the top of the cake. Let me tell you for how little effort you put in, this thing is amazing. Perfect for those cravings that come out of nowhere. 

Cake In A Mug
Makes one cake in 12 oz mug


  • 2 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 5 tablespoons self-rising flour (if you don't have any on hand, recipe to make your own is at the end of the recipe)
  • Pinch of salt
  • 1/2 tablespoon rainbow or confetti sprinkles
  • Frosting: 
  • Canned frosting, whipped cream, hot fudge, any topping you would like 


Lightly grease a 12-ounce microwave-safe mug and set aside. In a 2-cup microwave-safe measuring cup or bowl, microwave butter until just melted, about 10 seconds. Add sugar and stir. If mixture is hot, allow it to cool before adding egg yolk. Beat in egg yolk with a fork. Stir in milk and vanilla. Add flour, salt and sprinkles and stir until batter is smooth.

Pour batter into mug, filling it no more than halfway. Microwave for about 60 to 70 seconds, or about 10 to 15 seconds after cake has risen and peaked. Cake will fall and may appear wet, but should spring back to touch. If not done, microwave 10 to 15 seconds longer and check for doneness. Do not over cook or cake will become tough and spongy. Allow to cool slightly and set up before serving. Cake is best when enjoyed shortly after it's prepared.

Use canned frosting, whipped cream, ice cream, etc to top.

* You may split this into two 6-ounce ramekins or tea cups and adjust cooking time to 40 to 55 seconds for each, cooked individually.

If you do not have self-rising flour, you can make it by whisking together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

Saturday, January 10, 2015

Homemade Pancakes

Ah the weekend. Time to sleep in and relax. This weekend is filled with football playoffs, and wouldn't you know it both of our teams are in it. Lots of excitement in our house to say the least. So why not start our day off with a good breakfast. 

Downstairs I went to make pancakes, BP's request. He doesn't ask for pancakes a lot. I think in the 2+ years we've dated I've seen him eat pancakes 3 times. So needless to say the boxed mix we had in the house had expired. Now most people would say oh well and make something else, not me. I know making pancakes from scratch is so easy. And they are even tastier than the box mix. It doesn't take any extra time or need anything fancy, you will have everything you need for these in your house. And once you make them you will never go back to a box mix. 

Light, fluffy and so tasty. These were a huge hit with BP. 

Homemade pancakes 

1 cup plus 1 tbsp all purpose flour
2 tbsp sugar
2 tsp baking powder 
1/2 tsp salt
2 tbsp vegetable oil
1 cup milk
1 large egg 


1. Preheat pan or griddle over medium heat.

2.  In a medium sized bowl (use one with a pour spout of you have it), combine flour, sugar, baking powder and salt. Mix to combine ingredients.

3.  Add milk, vegetable oil and egg to dry ingredients. Whisk until combined and no lumps of flour are present. 

4.  Met butter on hot pan or griddle. Pour pancake batter to make either silver dollar sized or large circles. 

5.  Cook until edges puff up and bubbles are present in pancake. Carefully flip pancake over and cook other side. 

6.  Repeat with remaining batter. Once all pancakes are cooked, top with syrup, fruit, chocolate chips, etc. 

Thursday, January 1, 2015

Maple Bacon Biscuit Bake

Another year over and a new one starting. After a great night with friends and us sleeping in, I made breakfast for us. Nothing new lately. We've been having a lot of eggs lately and I wanted to make something amazing to go along with eggs.

With BP and his dad still sleeping, I got up and showered and then started breakfast. This is something I've wanted to make for a long time but just haven't seemed to get around to it. Today was the day I was finally making it. I didn't  even tell BP what was for breakfast just went downstairs and got to making it. 

Now I have to say, it did take me longer than I thought it would. I didn't prep like I normally do for when I bake - mistake on my part. I highly suggest getting everything ready before you start and that way you're not behind and this will move along quickly. But once I got going it picked up pace and before I knew it they were baking away in the oven and I was cooking eggs. 

The smell of these in the oven was mouth watering.  I couldn't wait for them to get out of the oven. 10 minutes seemed like forever.

When it was (finally) ready I cut a piece and snuck a quick taste - you know, strictly for quality control. Oh man was this better than I could of ever imagined. I quickly made a plate for all 3 of us and it was time to eat. To say this was a hit in our house would be an understatement. BP's dad is the biggest fan of this. So much so that he's already requested it again. 

Maple Bacon Biscuit Bake
Makes one 9"round pan 

1 lb bacon, cooked and chopped into small chunks
1/3 cup dark brown sugar
1/4 cup all purpose flour
1/4 cup maple syrup
2 tbsp melted butter 

2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup cold butter, cut into pieces
1 cup cold milk


1.  Preheat oven to 475 degrees. Lightly grease pan and set aside.

2.  Make topping. Cook bacon and then chop into small pieces (1/2" or slightly smaller). Combine bacon with brown sugar, flour, maple syrup and butter. Mix well to combine. Pour mixture into prepared dish and flatten out so mixture is evenly spread over bottom of pan. Set aside. 

3.  Make biscuits. Whisk dry ingredients together in a small bowl. Add in butter and work butter into mixture until it is crumbly. Add milk and stir together to make sticky dough. 

4.  Scoop heaping tablespoons (using a cookie scoop works perfect here) on top of topping later. 

5.  Bake for 10 minutes. Turn oven off and leave biscuits in oven for 5-10 minutes more, until they are golden brown on top. 

6.  Remove from oven and immediate turn pan over onto a large plate. Lift pan off and scrape any topping left off bottom of pan. Cut or pull apart biscuits and serve.