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Strawberry Mug Pies. Luckily, there’s only been a handful of times in my life when I’ve been seriously disappointed. …when I learned the truth about Santa, even though at age 14 I still begged my brothers to sleep in my bed with me because I was so horrified of a portly, hairy man seeing me while I was sleeping. See also: when I learned the truth about Dirty Dancing. Like it not being real life. …when my mom claimed that parmesan truffle fries tasted… “funny.”

…when I found out that Alanis was really singing about Uncle Joey in In You Oughta Know. [At least it wasn't Uncle Jesse though, because I may have hoisted myself over the Golden Gate in depressing tribute.] …when I found out about skinny jeans. …oh, and that time I tried to make a pie crust like Mother Lovett and ran screaming for the hills, swearing off all pastry for life. But no fear. All you have to do is throw some stuff in a mug and eat it. And it may not even really be a pie, but what the heck else should I call it? Strawberry Mug Pies serves 4. Minute Microwave Cheesecake. Margaret asked me if there was some way to make a quick cheesecake. “I’d love to see a cheesecake ‘in a minute,’” she told me. “Just a single serving size.” I love a cooking challenge so, with her mandate, I set out to create a simple dessert that: 1. Is made in the microwave in literally about a minute, chilled for 60 minutes and then served up. 2. The spoon in my mouth proves I achieved the desired results.

You might wonder why I added the egg to the recipe. On busy work-week days, it’s important to have something that you can grab and take to the office. Some things to consider before you start microwaving: You can substitute high-fat cream cheese and sour cream for a lower-fat product. The ingredients coming together in the bowl before microwaving. 2 ounces cream cheese, softened 2 Tbsp sour cream 1 egg ½ tsp lemon juice ¼ tsp vanilla 2-4 Tbsp sugar replacement sub (taste as you go) Mix all ingredients thoroughly in a microwave-safe bowl.

Makes one, one-cup serving. 5 Minute Chocolate Fudge S'mores Mug Cake. Oh hi! Just sharing a s’mores mug cake today. That can be made in 5 minutes. You know… NO BIG DEAL. Since you’re asking, yes… I have always thought the whole “cake in a mug in a microwave” thing was sort of skeevy. Well, until I was feeling superbly lazy last week and housing a mad chocolate craving. Like, really mad. And another. Annnnnd maybe another. And another? Then I thought… is there anything in the world that I’m more obsessed with than s’mores? In minutes, with a few tweaks and twists and makeshift graham crusts and marshmallow middles, I had a s’mores mug. And it was just SO… FUDGEY. Sidebar: for years as a quick treat, I’ve melted butter in a bowl, added graham cracker crumbs, thrown on some chocolate chips and marshmallows then stuffed it in the microwave for 10 seconds.

And you know what? This is like, A BILLION TIMES BETTER. Sorry for the shouting, but it’s necessary. !!! I want to marry this mug. 5 Minute Chocolate Fudge S’mores Mug Cake [adapted from food network] 1 large egg. Chocolate Chip Cookie in a Cup. Chocolate chip cookies are my favorite, and my kids’ favorite too.

So, after seeing a few recipes for individual cakes and brownies made in the microwave, I was inspired to develop a recipe to make our favorite treat in just a few minutes. My kiddos are going crazy over this chocolate chip cookie in a cup, and the best part is how easy and quick it is to make. Edited to add: This is the original chocolate chip cookie in a cup recipe. Make sure you follow the steps and don’t substitute spreads for butter:0) For more fun ideas, follow me on Pinterest. Chocolate Chip Cookie in a Cup Author: Melissa @ No. 2 Pencil Recipe type: Microwave Dessert Prep time: Cook time: Total time: Serves: 1 Chocolate Chip Cookie in a Cup – the original microwave cookie recipe Ingredients Instructions Start by melting your butter in the microwave. There you have it, a homemade chocolate chip cookie in just a few minutes…and no mess to clean up. Make this for your family, or yourself right now!

Cinnamon Roll Mug Cake (made in 3 minutes!) Thanks so much BuzzFeed for featuring this mug cake!! You can see 17 more awesome mug cake recipes on their site HERE. Wow! Why did I not get into the mug cake phenomenon until now? When I would see the pictures of mug cakes floating around on Foodgawker.com I thought, seriously, how could a cake be made in the microwave and actually be good?

Well, I am here to tell you mug cake works! Not only does it work, it is incredible. It’s brilliant. I think I may gain 10 pounds this month from adapting this method for making cake. Cinnamon Roll Mug Cake (made in 3 minutes!) Ingredients 2 Tbsp applesauce 1 Tbsp vegetable oil 1 Tbsp buttermilk 1/4 tsp vanilla extract 1/4 cup + 1 Tbsp all-purpose flour 2 1/2 Tbsp packed light-brown sugar 3/4 tsp ground cinnamon 1 dash ground nutmeg (optional) 1/4 tsp baking powder 1/8 tsp (scant) salt 1 Recipe Cream Cheese Icing, recipe follows Cream Cheese Icing 1 Tbsp Cream Cheese or Neufchatel Cheese, softened 2 Tbsp powdered sugar 1 tsp milk Directions.

2-Minute French Toast in A Cup. Who’s got the munchies? Ha! Seeing as our Cup of Coffee Cake (in Under 5 Minutes) was our most popular post of 2011, I thought y’all might enjoy my other favorite last minute snack, which is even quicker and easier and more fattening (and therefore more delicious/more embarrassing to admit I eat on a regular basis). It’s french toast in a cup, made in your microwave and topped off with a generous ssquirt of ssyrup (which is making my ssssss key kind of sssticky right now). So please, grab a slice of bread and allow me to blow your mind… Don’t forget to check out Jaime’s Lazy Late Night Cooking Corner on our YouTube channel for more microwaveable treats like, Single Serve Cinnamon Roll, Rice Krispy Treat, Blueberry Cobbler, and Strawberry Shortcake for Two. 2-Minute French Toast in a Cup Recipe First you need bread.

Cube your bread. Get your cup or cups ready. Place the bread in the cup of your choosing. Mix it all together with a fork. Pour the mixture into your cup/cups. Add syrup. Eat. Cookies and Cream Oreo Bark. Don't Forget Delicious! » Blog Archive » Fastest Cinnamon Rolls. Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.

Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.

Starting at a long edge, roll up the dough jelly-roll style. With a sharp knife, cut the roll into equal pieces (I got 8). Bake until golden brown and firm to the touch, 20 to 28 minutes. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. I Am Now In The Muffin Loop. I am so sick. Of myself. Do you know what I mean? I'm just fed up TO HERE with me. I feel boring, uninspired, whiny, ridiculous, apathetic, and just TOTALLY BLEH.

Is it a stage or something? I was just going to write "I can't seem to get hooked into anything lately! " You know, I didn't have any real idea of what this ramble was going to be about but it actually came full circle for me, considering the recipe I'm going to toss out here. Let me just ask you this: have you ever had a muffin melt in your mouth? French Breakfast Muffins I never knew a muffin could be so exciting. 1/3 c. butter, melted1/2 c. sugar1 egg (preferably room temperature)1 1/2 c. all purpose flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. nutmeg1/2 c. milk Topping (option: cut topping in half*)1/2 c. sugar1/2 c. butter, melted1 tsp. cinnamon Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. For the topping, mix sugar and cinnamon in a small bowl. Lemon Crinkle Cookies. I went to the gym yesterday evening.

Anyone else ever done that before? Worst decision EVER. If you follow me on Twitter or Facebook, then you know I usually go in the mornings. Well, we had some snow fall and apparently everything in this little town shuts down because no one knows how to plow. {It’s kind of a pet peeve of mine–cities that are clueless when it comes to snow removal. It started in Idaho and just snowballed from there. Hahaha…..get it? Oh, and just to clear things up, I’m not 4 months pregnant. I think we all can agree that I am a lemon freak. Run, don’t walk to your kitchen. Lemon Crinkles Won a fun little contest with these babies! Yield: 2-3 dozen Prep Time: 20 min Cook Time: 10 min Total Time: 30 min Ingredients: ½ cups Butter, Softened 1 cup Granulated Sugar ½ teaspoons Vanilla Extract 1 whole Egg 1 teaspoon Lemon Zest 1 Tablespoon Fresh Lemon Juice ¼ teaspoons Salt ¼ teaspoons Baking Powder ⅛ teaspoons Baking Soda 1-½ cup All-purpose Flour ½ cups Powdered Sugar.

Death By Oreo Cupcakes. They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch.

Preheat oven to 350 degrees. Cream together butter and cream cheese. Foodsnots.com. Two-ingredient maple soufflé. I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients? Well, I can. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them).

You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. Two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) DIRECTIONS Preheat your oven to 400 degrees F. In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed. Serves 4. Kiss Pies. Only 5 days before Christmas! Woohoo, is everyone ready? What a great time of year. This really is the best…..even if I feel like I’ve gained 50 lbs the last month! I’ve got such a fun little pie to share with you today that really couldn’t get any easier. I am talking 2 main ingredients people I decided to use the rest of my Mint truffle Kisses, but ANY Hershey kiss will work beautifully here. Hope you enjoy!

Here you have it, some refrigerated pie crust and any Hershey Kisses I used these bad boys! Unroll your pie crust after it’s been thawed and place the first group your kisses around like so. You’ll cut a 2 1/2- 3 inch circle for each kiss. You’ll brush a light egg wash over each little pie…. ….and sprinkle with sugar.

Trying to do this with one hand while taking the photo=dumping of sugar, lol! Here they are, I seriously love these! Awhhhh, look at these little Kiss Pies Little cuties. One of my readers who lives in China sent me these adorable mini forks! 1. 2. About 14 little pies. Confession No. 51 — Why sweat the big things? Worry about the small (really important) stuff. | The Unorthodox Epicure. I’ve been accused a time (or six) of being a complainer. While I’m not ready to accept that, I do admit to griping about certain things in life that are worthy of being bitched about.

Along with my high cholesterol and blood pressure, my tendency to sweat the small things will probably shave some years from my life. Some of my biggest day-to-day frustrations involve mustard. When I squeeze the bottle and get a couple drams of yellow-colored water — instead of the thick yellow contents — it almost ruins my day. Ketchup’s no better except I rarely, if ever, use it on a sandwich. Though I don’t usually verbalize my issue with powdered drink mixes — especially the ‘lite’ ones — I tend to go over again and again (in my head) the raunchy taste of the dust.

Most people probably share my complaint about can openers. What I don’t bitch about The weather in my northeast Texas town reached 104 degrees yesterday. Car wrecks and traffic tickets have also never really bothered me. And traffic itself? Palmiers. Advent Day 8: Eggnog Muffins. I created this recipe after seeing Ice Cream Bread on thekitchn.com.

I figured if one could make that bread using ice cream, then why not use eggnog in place of ice cream- it’s eggs, sugar, and milk too. These little muffins are a breeze to make and a serendipitous discovery as well. Have you ever had a French Cruller? Well, let’s just say this is Muffin meets French Cruller. The texture is fantastic and the flavor is clearly Eggnog. The Eggnog Icing is a must so that you are set for an easy and delectable muffin with your morning coffee or afternoon tea. Eggnog Muffins1 1/2 cups self-rising flour**2 cups regular eggnog, not lite or lowfat In a large liquid measuring cup, measure 2 cups eggnog. Eggnog Icing1/2 cup powdered sugar2 1/2 tsp. eggnogfresh ground nutmeg for sprinkling, optional Mix well. **If you do not have self-rising flour, for every one cup of all purpose flour add 1 1/2 tsp. baking powder and 1/2 tsp. salt.

Come back tomorrow for Day 9. Soda Can Cupcakes. These crazy simple Soda Can Cupcakes involve only a can of soda and a box of cake mix! It’s magic! I am all about a shortcut and these cupcakes are the epitome of shortcuts!! I while back I made this cake. It had 2 ingredients and was really delicious…So we’re gonna do that again today. All you need are 2 things…cake mix and a can of soda. Seriously! Why in the world would I ever use eggs and oil again? I saw this idea on Pinterest, but apparently I forgot to Pin it and searching again and again I couldn’t find the source…but I did a quick google search and found that it’s all over, so I don’t feel so bad.

Soda Can Cupcakes. Here’s what you need…. I used Funfetti and Cranberry Splash Sierra Mist. **I know you are going to ask this…I don’t know if this works with diet soda. Here’s all you do… Pour a can of soda into your dry cake mix. Using a whisk, mix your cake mix and soda until most of the lumps are gone. I will look like this… Fill your lined muffin tins about 1/2 – 2/3 full of batter. Notes. 2 Ingredient Flourless Nutella Cake.

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