Cinnamon roll mug-cake

This is not a cinnamon roll. It is a cinnamon roll cake. It is also delicious.

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CINNAMON ROLL MUG CAKE

YIELD: 1

INGREDIENTS:

Cake:

  • 4 tbsp all purpose flour
  • 3 tsp granulated white sugar
  • 1/4 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/16 tsp nutmeg
  • 3 tbsp milk
  • 1/2 tbsp plain greek yogurt

Cinnamon sprinkle:

  • 1 1/2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tbsp butter

Icing:

  • 1/2 tbsp butter
  • 1 tbsp cream cheese
  • 2 – 2 1/2 tbsp powdered sugar

 

  1. Grease a small mug. Sprinkle about half of the brown sugar, cinnamon, nutmeg, and butter (from the cinnamon sprinkle) into the mug. Microwave until melted: 45-60 seconds.
  2. Place all the ingredients for the cake into the mug, being careful not to burn yourself.

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3. Try to get as many lumps out.  Unlike other kinds of mug cake, the lumps aren’t so noticeable, but it is probably a good idea to get as many as you can out.

4. Sprinkle the rest of the cinnamon, nutmeg, and brown sugar on the top. If you want, you can break up the last bit of butter and place it on the top. Microwave for 60-90 seconds.

5. In the meantime, make the icing. Put all the ingredients into a cup or bowl. Microwave for 30 seconds- make sure to cover it! I like to use a measuring cup, for easy pouring.

6. Stir together- it will melt further as you stir. Unless you aren’t in a hurry (to watch Downton Abbey), you’ll be able to make it smoother, but it honestly doesn’t matter.

7. Pour the icing over the cake and enjoy! WIN_20160207_20_03_12_Pro

In case you are worried about how healthy this is, I have ‘sacrificed’ my appetite in order to tweak the recipe. No vegetable oil, 3/4 of the size, and more nutmeg.

That last thing had nothing to do with the healthiness of the recipe. I just like nutmeg.

Enjoy!

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Macaroni in a mug

These are those days.

The days when you concede the fact that you probably have the flu.

The days when you know you should work on your homework- but never mind. Let’s just do something pointless instead.

The days when you want to make a lunch other than chicken soup, but your headache prevents you from doing much more than sit up and do said pointless thing.

The days when you discover that those mug cakes that you are obsessed with? Well, you can make macaroni and cheese the same way!

And even better? They taste similer to Noodles’ Wisconsin mac n’ cheese. Without the huge serving and $6 price tag. It’s enough for one person- doesn’t leave you hungry, or over-full.

Ingredients:

  • 1/2 cup water
  • 1/3 cup whole-wheat elbow macaroni (uncooked)
  • 1 teaspoon butter
  • As much shredded cheddar cheese as you want
  • 2-4 tablespoons whole milk

Directions:

  1. Add water and macaroni to a large mug. Microwave on high for 2 minutes. Give it a stir after the 2 minutes and cook it again for 2 minutes. Stir and test your macaroni at this point. It should be al dente. If not, cook for another minute. (Your water may boil over a little bit- stop it, and start again, if you like. It’s kind of inevitable. You could also add an ice cube.)
  2. Once macaroni is cooked, add in butter and cheese. Stir together. If you had a lot of water leftover, you may only need a splash or two of milk. This will all depend on how creamy you like your macaroni and cheese. Season with salt and pepper. (heavy on the pepper- it goes really well with cheddar cheese.)
  3. Cook for another 2 minutes on high, stir, and enjoy!

 

Now, since that was mind-blowingly delicious enough to scare some of that headache away, you can go make that mug-cinnamon roll you’ve been eyeing.

 

Enjoy!

 

Pears Poached in White Wine

I’m rather thankful that alcohol cooks off. These pears are too good for me to resist (I briefly considered eating the entire one).WIN_20160202_19_31_06_Pro

Poached Pears with Vanilla and Cinnamon

1 peeled Bosc pear- sliced in half, or in quarters, or not at all*

1/2 cup Pinot Grigio

2 cups water

1-2 teaspoons vanilla

1/2 tsp

1/2 cup cinnamon

1 cup sugar

Cinnamon sugar

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  1. Stir together the white wine, water, cinnamon, vanilla, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium-high heat and add the peeled pear. Simmer, uncovered, until they turn tender, but not mushy.
  2. Use a large slotted spoon to transfer the pear onto a serving plate. Bring the liquid  back to a simmer, add the sugar, and allow the mixture to reduce by half in volume.
  3. The syrup is ready when it is thick enough to coat the back of a spoon.

Arrange the pears on individual serving plates and drizzle with the syrup. Sprinkle cinnamon sugar generously over the pear.

 

*If you slice the pear, make sure to scoop out the core with a melon baller. Otherwise, be careful of it when eating!

 

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This recipe can be adjusted to suit however many pears you feel like eating and/or currently have in your house. We only had one in our house, and- alas- had to split it between four people. You’ll need to use a fairly firm pear variety, so if you don’t use Bosc, I don’t suggest substituting Bartlett pears- you’ll end up with a lovely wine sauce, scattered throughout with bits of pear.