Made In a Mug Miniseries
One problem that often arises when I bake is the mess. Unless I am working extraordinary hard to be clean, the kitchen always ends up looking like a tornado blew through. After a couple years of making an absolute disaster, my parents came up with a checklist that I had to complete while cleaning up. If I don’t complete the checklist, than I can’t bake or cook for the rest of the week.
Another problem with baking so often is that there is no one to eat the leftovers. My family has next to no willpower; so whenever I bake something, they make me immediately take it to school, volleyball or give the treats to a friend.
So since I am tired of bringing my treats to school all the time, not being able to bake for a week, and having to clean up for so long after I use the kitchen, I have decided to take a short break from ‘baking’. I decided that for the rest of the month, that I am going to do a “Made in a Mug miniseries.” Basically, I’ll only be posting recipes that are created in mugs and baked/cooked in the microwave. This allows me to cook single serving recipes for my brother or parents, minus the mess that baking usually creates.
I have loved making mug cakes, brownies, pies etc. since I got a book from our very close family friends. This book has a hundred really creative mug recipes. Before receiving the book, I tried making mug cakes and they seemed to always turn out either dry or overly sticky and have little flavor. So far every recipe that I have tried from this book has been so amazing and sometimes even better than a real cake.
Here is my first recipe in the miniseries; “Caramel Chocolate Cake in a Mug.” I gave both servings to my brother (after trying a bite of course), and he thought that it was sooooo delicious.
Caramel Chocolate Cake in a Mug
3 1/2 tbsp vegetable oil
3 1/2 tbsp milk (skim, 2%, whole milk)
2 tbsp granulated sugar
1/4 tsp vanilla
2 tbsp unsweetened cocoa powder
1/4 cup of flour
1 tsp baking powder
Pinch of Kosher Salt
5 tablespoons of caramel sauce (homemade preferred)
Caramel Sauce Recipe: Add 2 cups of packed brown sugar, 1/2 cup of heavy cream and pinch of salt to a saucepan over medium-low heat. Combine with a wooden spoon or silicon spatula until completely mixed. Next, cut 1/2 cup of salted butter into pieces and and add to the pan. Allow the butter to melt completely. Cook while constantly stirring until the caramel sauce thickens, about 5 to 7 minutes, the mixture will reach a large simmer/small boil. Stir in 1 tbsp vanilla and cook for an additional minutes. Allow to cool in the saucepan for about 3 minutes and then transfer to a container and cool for 15 minutes before adding to the brownie.
- In a large mug or small bowl, whisk together the egg and oil with a fork. Stir in the milk, sugar and vanilla until combined.
- Add the cocoa, flour, and salt. Beat the batter until smooth.
- Stir in only 3 tbsp of the caramel sauce and divide the batter into two separate mugs.
- Microwave each mug separately for 1 to 2 minutes. When you take out the mug, the batter should look moist, but a fork should will come out clean. It is very easy to overcook because the cakes continue to cook in the mug after removing from the microwave.
- Top each mug with one of the remaining 2 tbsp of caramel sauce. Let cool for 3-4 minutes and serve.