Microwave coffee cake

How to Make Five Minute Microwave Coffee Cake in a Coffee Cup

Well, first you’ll need a cup. If you want it to puff up over the top of the cup, use a small one. Or if you want to dig into the cup, use a big one. It matters not.
Add a tablespoon of butter.
Soften it in the microwave for 10-15 seconds. Don’t melt, just soften.
Stir in 2 tablespoons of sugar until it’s fluffy and creamy, maybe 30 seconds.
Now you can add some egg. you don’t have to, but without egg it’s more crumbly and less cake-y. You can do a whole egg, but I like to break the egg into a ramekin and stir it up, then split it between two cups of coffee cake, or just use half for one coffee cake. But really, play it by ear. Try it out and see what tastes best to you.
Then stir in 2 tablespoons of sour cream and a few drops of vanilla. We’re talking droplets here, don’t add too much.
Stir in 1/4 cup of flour and 1/8 teaspoon baking poweder.

If you want some crumb topping (you know you do), in a separate ramekin or bowl add 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon.
Smoosh it together with your fingers for a few.

Now back to your cup. Your ingredients are all mixed up, so…

Add the crumb topping mixture to the cup…

Then microwave it. Start with 1 minute, then do 10 seconds more until it’s done to your liking. For my microwave, a minute 20 seconds does it perfectly.

It will be REALLY HOT when you take it out of the microwave.

Let it cool down for a few seconds, then dig in.

This is basically a start for a quick microwave coffee cake in a cup recipe, you can adjust to your own tastes and liking, since this is a serving for one after all. I like it just like this, but my husband doesn’t mind it without the egg. You may want more of this or less of that to suit your tastes. I look forward to hearing any adjustments you make and finding out if cake in a cup seems worth it to you. Ok, now i’m hungry, off to find my measuring spoon and a clean cup.

Chewy Brownie Cookies

Chewy Brownie Cookies

Ingredients:

2/3 cup shortening

1 1/2 cups packed brown sugar

1 tablespoon water

1 tablespoon vanilla extract

2 eggs

1 1/2 cups all-purpose flour 1/3 cup baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups bittersweet chocolate chips

1/2 cup chopped walnuts or pecans

Directions:

1. In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks

Baked Spaghetti

Baked Spaghetti

Ingredients

• 1 package (16 ounces) spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves of garlic mined
• 1 jar (24 ounces) meatless spaghetti sauce
• 1/2 teaspoon cinnamon ( my secret ingredient)
• 2 eggs
• 1 Tablespoon of Olive Oil
• 1 Teaspoon of Pepper
• 1 Teaspoon of Garlic Powder
• 1 Teaspoon of Onion Powder
• 1/2 Teaspoon of Salt
• 5 tablespoons butter, melted
• 16 ounces) cottage cheese
• 4 cups part-skim shredded mozzarella cheese

Instructions

1. Cook Pasta ( Break the spaghetti in half ( makes it easier to eat) ) via the directions on the box. Preheat oven to 350
2. Heat oil in a medium skillet and add onions and cook for 10 minutes – add garlic and cook for one minute.
3. Add beef to onions and garlic and cook beef till it is no longer brown. Drain beef.
4. Add Sauce and mix. Add cinnamon, onion powder, garlic powder, pepper, and salt.
5. In a medium size bowl place melted butter. Add cooked pasta and toss.
6. In a small bowl whisk eggs and add cottage cheese and mix.
7. In a 9×13 greased pan start layering – place half the spaghetti in the pan. Add half of the cottage cheese mixture. Add Meat Sauce. Add 2 Cups of mozzarella cheese.
8. Do the layering again. ( Pasta, Cottage Cheese Mixture, Sauce, Cheese)
9. Cover the pan well and place in the oven for 40 minutes. Uncover and cook this cheese has browned ( about 15 minutes).
10. Enjoy

Giant Rainbow Cookies

Giant Rainbow Cookies
makes 18 large or 36 small cookies
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup mini m&m’s (or something else that you love)

Preheat oven to 325 degrees F.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!

Samoa Bars

Homemade Girl Scout Cookie Samoa Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the