Wednesday, April 19, 2017

Peanut Butter Mug Cake for Breakfast

So you know how the whole mug cake thing came and went (or maybe it's still going; I don't know). The idea was to make a little one serving cake in a mug and then microwave it and, voila, you had a perfect single-serving of deliciousness.

Yeah, I didn't hop on that wagon at all.

Because as we all know if we ever had a mother who liked to make brownies in the microwave: Baked goods are disgusting when not, ahem, baked. 

I would have gone on happily without any mug cakes or microwaved brownies for the rest of my life were it not for an unfortunate Easter craving. You see, I'm not a huge candy lover (quality dark chocolate excepted). But it was Easter and I so wanted something sweet. And Pinterest kept telling me I wanted something sweet. And suddenly, as fate would have it, a mug cake happened to pop up in my feed. Rather, a link titled something like, "The 11 Best Mug Cakes." And, truly, the pictures all looked divine (because, um, Pinterest and stuff).

So I thought, "Hey, I'm craving baked goods, and the universe just told me to make a mug cake. And if I hate it, well, it was just a little thing." Not much to lose.

And it wasn't. But naturally, I couldn't help but mess with that darn recipe. And even though I'd been craving a sweet baked good, I got to thinking that if I added a little whole wheat, well then, that would give it a nuttier flavor, and also justify my sins. And I'll be darned if it wasn't a right decent evening snack. A wee bit dry, perhaps, but worth the lack of effort I put into it.

And then the next day, I just kept thinking about it. Like, what if I added a tablespoon of pumpkin to keep it moist? And, oops, I forgot the leavener. And added chocolate chips. It turned out a moist, dense, healthy mug cake that I may or may not have been making for myself all week.

You should make it too. We'll all be on an old band wagon that might not even be a thing anymore together. And we won't regret it.

I can't help but think that it would be the perfect thing to whip up when you're in a hurry and take to work with you, or make your kids eat in the car while you run them to school because they got up late and missed the bus. For the 18th time this week. (not that my kids are ever late)

And please note the price tag. This is a super healthy breakfast guys (well, depending on your chocolate chip addiction). And you can't beat it for cheap.

Peanut Butter Mug Cake for Breakfast
serves 1, maybe 2 if you eat light (it's quite filling; I can't always finish mine)
Prep time and cook time: 2 minutes (cool it for a few minutes though.
Cost: $.30 ($.45 with chocolate chips)
milk: .03, sugar: .03, peanut butter: .15, pumpkin: .03, whole wheat flour: .06, chocolate chips: .15

1/4 C milk
1 Tbsp brown sugar or honey
3 Tbsp peanut butter (I used creamy)
1 Tbsp pumpkin puree
1/4 C whole wheat flour (or 3 Tbsp whole wheat flour and 1 Tbsp oat flour)
1-3 Tbsp chocolate chips (optional, depending on your level of breakfast stoicism; my breakfast stoicism is quite low for the record)

Mix it all together.

Cook on high in the microwave for about one minute (Mine is usually between 1 minute and 10 second and 1 minute and 20 seconds.) Put it in for another 15 seconds if it's still not done. Note: You want it a little bit undone or raw looking in the center. It will continue to cook as it cools and that will give it just the right amount of moisture. If you cook it till it's dry-looking, it will taste dry.

Let cool for a few minutes (seriously guys, if you tear into this right of the microwave, you'll burn your tongue. Give it five minutes.)



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