Instead of making a mug cake this week. I decided to make a cheesecake pie. This recipe is super easy and better yet does not require an oven! All you need are some strong biceps, a big bowl, and a cookie crust.
This week I made a peanut butter cheesecake pie. It is super delicious and very easy to make. The are a handful of ingredients and most of them are cheap for being on a college budget. The pie takes about 20 minutes to make, but if you are a slow baker, like me, then it might take a bit longer. This recipe is perfect for those who LLOOVVVEEEE peanut butter. It has the creamy goodness of a cheese cake with the delicious taste of peanuts.
Ingredients:
24 oz cream cheese (softened)
1 cup powdered sugar
1 1/2 cup peanut butter
1 tsp vanilla
8 oz cool whip
chopped reeses
chocolate cookie pie crust
Directions:
Let the cream cheese sit until it is soft enough to mix. Once the cream cheese is softened place in a bowl along with the powdered sugar and peanut butter. After the ingredients are mixed together add in the cool whip and the vanilla. Mix. When all of the ingredients have been mixed place it in the cookie pie crust and top with the chopped pieces of reeses. Refrigerate for four hours.
This pie was absolutely delicious. There was a perfect ratio of peanut butter to cream cheese. The consistency was great and there was also filling left over so I put some plastic wrap over it and put in the fridge. I used it as like a peanut butter dip for pretzels and vanilla wafers.
For this recipe I mixed the cream cheese for a bit to help break it up and then I mixed in the powdered sugar, a little at a time. Once that was mixed I then added in the peanut butter. I mixed that up well and finally added in the vanilla and then the cool whip. The filling was very soft at this point but it made it easier to mix and also to fill the pie crust. I also let the pie refrigerate before I put the reeses on top. You can also add a chocolate drizzle to the top, however, it is not needed. This pie is incredibly delicious and filling at the same time. It will make a great addition to any family get together or even just to your fridge.
Many of the recipes that I made were taken from kirbiecravings.com. This is a great source for many types of baking. There are numerous mug recipes along with cakes, pies etc. If you have enjoyed the recipes here then I highly encourage you to take a look at kirbiecravings. They do not have a lot of reviews but there are so many options to choose from. There is a recipe for everyone out there!
Monday, December 7, 2015
Monday, November 16, 2015
A little something for the cold nights ahead
With the cold weaher setting there is no better way to warm up than with a fresh, hot, mug cake. A hot chocolate mug cake. This cake is perfect for when you have that sweet tooth craving but also want hot chocolate. Personally, hot chocolate is my favorite winter time drink. Nothing is better than warming up after a cold day with a nice hot cup of hot chocolate. I love to put mini marshmallows on top along with whipped cream and chocolate syrup. It also makes for a good photo too!
Ingredients:
3 tbsp. flour
1 tbsp. hot cocoa mix
2 tsp white sugar
1/4 tsp baking powder
3 tbsp. milk
1/2 tbsp. vegetable oil
5 mini marshmallows
Directions:
Mix all of the ingredients together in the mug. Then place the marshmallows on top of the batter or mix it into the batter depending on your preference. Place in the microwave and cook for one minute.
The cake smelled so wonderful! I just could not wait to dig in. The cake was moist and had flavor in every bite! I had the marshmallows on top of the cake and they were nice and gooey when it was time to eat it.
I remade the cake and did some things different. I added in another handful of marshmallows so that I could have the marshmallows in the batter and on top. I then added whipped cream and chocolate syrup to the top and it was one of the most delicious mug cakes yet. Adding in the extra marshmallows definitely made it taste more like hot chocolate. This is a mug cake I will be definitely making again.
this recipe was taken from kirbiecravings.com
Ingredients:
3 tbsp. flour
1 tbsp. hot cocoa mix
2 tsp white sugar
1/4 tsp baking powder
3 tbsp. milk
1/2 tbsp. vegetable oil
5 mini marshmallows
Directions:
Mix all of the ingredients together in the mug. Then place the marshmallows on top of the batter or mix it into the batter depending on your preference. Place in the microwave and cook for one minute.
The cake smelled so wonderful! I just could not wait to dig in. The cake was moist and had flavor in every bite! I had the marshmallows on top of the cake and they were nice and gooey when it was time to eat it.
I remade the cake and did some things different. I added in another handful of marshmallows so that I could have the marshmallows in the batter and on top. I then added whipped cream and chocolate syrup to the top and it was one of the most delicious mug cakes yet. Adding in the extra marshmallows definitely made it taste more like hot chocolate. This is a mug cake I will be definitely making again.
this recipe was taken from kirbiecravings.com
Monday, November 9, 2015
Hacks
This week I will not be baking, but talking about easy clean up methods and some easy hacks that cause the making of the mug cakes to be super efficient and cost effective. I have been making the mug recipes for a few weeks now and have figured out ways to make it a lot easier than it already is.
When you think of baking immediately you think of a lot of bulk ingredients that take up a lot of room and make it difficult to store. One thing I have found to be very helpful is to use sugar packets for the recipes. The sugar packets are about the same price as the bulk sugar however, it is way easier to store and use. Two sugar packets are about one tablespoon when measuring out ingredients. Having sugar packets decreases the chance of spilling the sugar everywhere and there is a very slim chance of attracting unwanted guests, ants.
Another way to make the baking experience easier is to make sure to measure out all of the dry ingredients first. This allows for less trips to the sink and is more time manageable. Also with utensils it is best to clean them right as you are done with them. If you wait too long it might be time to make the next mug recipe again, which means having to wash the utensils just to immediately dirty them. It is such a devastating thing to do, I highly recommend washing the utensils right after you are done with them.
Sometimes the recipes can leave quite a mess in the mugs. The best solution for this is to allow the mug to soak before trying to clean it. What you want to do is put a tiny bit of soap in the mug and then fill it up with water. I usually let the mug sit for about a day. Once the mug has soaked it is extremely easy to clean.
For these mug recipes you do not need anything fancy. Your favorite mug and a cheap set of measuring spoons from the dollar store will do just the trick. I bought my measuring spoons at Giant for only a few dollars and they do the job just fine.
One thing I have found to be very helpful is to plan out the recipes I want to make. I made sure they all had similar ingredients so that I could buy larger bags for a cheaper price. The most I have spent at one time is about $21, which was because I had to buy all of the ingredients. I have made a handful of recipes and I still have a very large quantity of the ingredients left. I would also hold off on buying eggs unless you know 100% that you will use them. I bought a pack of eight eggs and I still have the same pack sitting in my fridge. I have only used one so far, it was a waste of six dollars and yes I regret it.
I hope these tips are found to be helpful for your adventures as a baker. Next week I will definitely be posting a mug recipe so stay tuned!
When you think of baking immediately you think of a lot of bulk ingredients that take up a lot of room and make it difficult to store. One thing I have found to be very helpful is to use sugar packets for the recipes. The sugar packets are about the same price as the bulk sugar however, it is way easier to store and use. Two sugar packets are about one tablespoon when measuring out ingredients. Having sugar packets decreases the chance of spilling the sugar everywhere and there is a very slim chance of attracting unwanted guests, ants.
Another way to make the baking experience easier is to make sure to measure out all of the dry ingredients first. This allows for less trips to the sink and is more time manageable. Also with utensils it is best to clean them right as you are done with them. If you wait too long it might be time to make the next mug recipe again, which means having to wash the utensils just to immediately dirty them. It is such a devastating thing to do, I highly recommend washing the utensils right after you are done with them.
Sometimes the recipes can leave quite a mess in the mugs. The best solution for this is to allow the mug to soak before trying to clean it. What you want to do is put a tiny bit of soap in the mug and then fill it up with water. I usually let the mug sit for about a day. Once the mug has soaked it is extremely easy to clean.
For these mug recipes you do not need anything fancy. Your favorite mug and a cheap set of measuring spoons from the dollar store will do just the trick. I bought my measuring spoons at Giant for only a few dollars and they do the job just fine.
One thing I have found to be very helpful is to plan out the recipes I want to make. I made sure they all had similar ingredients so that I could buy larger bags for a cheaper price. The most I have spent at one time is about $21, which was because I had to buy all of the ingredients. I have made a handful of recipes and I still have a very large quantity of the ingredients left. I would also hold off on buying eggs unless you know 100% that you will use them. I bought a pack of eight eggs and I still have the same pack sitting in my fridge. I have only used one so far, it was a waste of six dollars and yes I regret it.
I hope these tips are found to be helpful for your adventures as a baker. Next week I will definitely be posting a mug recipe so stay tuned!
Monday, November 2, 2015
Cookies and Cream is Such a Wonderful Combination
This week I tackled the challenge of making a cookies and cream cake. If this cake is anything like the chocolate then it will surely be a hit. Cookies and cream is not only a great combination for chocolate but also works well in ice cream. One of my favorite flavors from Hershey is the cookies and cream because it is made with real cookie pieces which adds to the delightfulness of the flavors.
Ingredients:
4 tbsp. all-purpose flour
1/4 tsp baking powder
4 tsp granulated white sugar
3 tbsp. fat-free milk
1/2 tsp vegetable oil
1/4 tsp vanilla extract
1 Oreo
Directions:
Combine all of the ingredients into the oversized mug, leaving out the Oreo cookie. The put the Oreo cookie in and mix it up to fine pieces. once all the ingredients are mixed place it in the microwave for one minute.
The cake came out smelling quite delicious. I just couldn't wait to take a bite. The cake overall was very light and moist, which is something that has a been a difficulty when making these cakes. I decided that for round two I needed to add in more Oreo so I added another cookie into the mixture, I also crushed the Oreos up before placing into the batter which reduced the large clumps that occurred in the first cake. Once the second cake was done I drizzled some melted chocolate on top which made it more of a sundae cake. I will definitely be making this recipe again.
Recipe taken from kirbiecravings
Ingredients:
4 tbsp. all-purpose flour
1/4 tsp baking powder
4 tsp granulated white sugar
3 tbsp. fat-free milk
1/2 tsp vegetable oil
1/4 tsp vanilla extract
1 Oreo
Directions:
Combine all of the ingredients into the oversized mug, leaving out the Oreo cookie. The put the Oreo cookie in and mix it up to fine pieces. once all the ingredients are mixed place it in the microwave for one minute.
The cake came out smelling quite delicious. I just couldn't wait to take a bite. The cake overall was very light and moist, which is something that has a been a difficulty when making these cakes. I decided that for round two I needed to add in more Oreo so I added another cookie into the mixture, I also crushed the Oreos up before placing into the batter which reduced the large clumps that occurred in the first cake. Once the second cake was done I drizzled some melted chocolate on top which made it more of a sundae cake. I will definitely be making this recipe again.
Recipe taken from kirbiecravings
Monday, October 19, 2015
Chocolate chip cookies!
This past weekend I had the opportunity to go home. I had access to an actual oven so I went a little crazy and made home made chocolate chip cookies. The cookies are easy to make. All you need is an oven, some non stick cookie sheets, a couple bowls, and a mixer. This recipe is good for anyone who is interested in baking it is very simple and you can get your friends and family involved in the baking. There is nothing better then warm chocolate chip cookies on a cold fall night.
Ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups NESTLÉ Toll House Semi-Sweet Chocolate Morsels
Directions:
Preheat oven to 375 degrees Farenheit
Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and drop by rounded tablespoons onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown.
This recipe makes about 5 dozen cookies
I've made this recipe several times so it was a breeze to make them. One thing I like to do is make the cookies slightly larger, because I mean, who doesn't love a giant chocolate chip cookie? The cookies are the best fresh out of the oven with a tall glass of milk. I love to take the cookies and place them in a glass and then add some milk to make something similar to a milkshake. Chocolate chip cookies never go out of style and can be enjoyed either by themsleves, with nice cold milk or even some ice cream.
Ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups NESTLÉ Toll House Semi-Sweet Chocolate Morsels
Directions:
Preheat oven to 375 degrees Farenheit
Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and drop by rounded tablespoons onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown.
This recipe makes about 5 dozen cookies
I've made this recipe several times so it was a breeze to make them. One thing I like to do is make the cookies slightly larger, because I mean, who doesn't love a giant chocolate chip cookie? The cookies are the best fresh out of the oven with a tall glass of milk. I love to take the cookies and place them in a glass and then add some milk to make something similar to a milkshake. Chocolate chip cookies never go out of style and can be enjoyed either by themsleves, with nice cold milk or even some ice cream.
Monday, October 12, 2015
Nutella Brownie
This week I tackled the chocolatey goodness of the brownie. Brownies are one of my favorite sweets to make and eat. The best brownies are the ones that are swirled with peanut butter. This recipe is very easy to make and follow. The recipe uses just three ingredients and the brownie is ready in only one minute. This was the perfect fix for that sweet tooth craving and even more enjoyable with how simple the recipe is. The Nutella mug brownie is perfect for the average college student.
Ingredients:
1/4 cup + 1 tbsp. Nutella
2 tbsp. egg, whisked
2 tbsp. flour
Directions:
Mix all of the ingredients together in a mug that is at least 8 ounces. The batter will be thick so make sure it is mixed well. Then place the mug in the microwave for one minute; let it cool for about 5 minutes.
This is a picture of the final product the first time around. I also included the ingredients used.
The aroma in the room when the brownie was done baking made it impossible to wait for it to cool; I dug right in. It was full of chocolate flavor and the gooeyness of a fresh baked brownie. The texture was perfect. The second time I made the recipe I decided to change things up a bit. I added peanut butter into the batter to give it a savory factor. I also added chocolate chips on the top of the batter which was perfect because the batter was thick so the chocolate chips sat right on top. I also shortened the bake time by 5 seconds which allowed the brownie to be more spongey. When the brownie was done it was perfection in a cup.
This recipe was taken from kirbiecravings.com
Ingredients:
1/4 cup + 1 tbsp. Nutella
2 tbsp. egg, whisked
2 tbsp. flour
Directions:
Mix all of the ingredients together in a mug that is at least 8 ounces. The batter will be thick so make sure it is mixed well. Then place the mug in the microwave for one minute; let it cool for about 5 minutes.
This is a picture of the final product the first time around. I also included the ingredients used.
The aroma in the room when the brownie was done baking made it impossible to wait for it to cool; I dug right in. It was full of chocolate flavor and the gooeyness of a fresh baked brownie. The texture was perfect. The second time I made the recipe I decided to change things up a bit. I added peanut butter into the batter to give it a savory factor. I also added chocolate chips on the top of the batter which was perfect because the batter was thick so the chocolate chips sat right on top. I also shortened the bake time by 5 seconds which allowed the brownie to be more spongey. When the brownie was done it was perfection in a cup.
This recipe was taken from kirbiecravings.com
Monday, October 5, 2015
Did someone say chocolate chip cookies?
As the weather becomes colder what better way to warm up than with a fresh, hot chocolate chip cookie. Unfortunately being a college student prevents this from happening. Instead of making a chocolate chip cookie, making a cake in a mug is a lot easier. The recipe this week is a chocolate chip cookie cake. The cake had the perfect amount of chocolate to cake and baked in as little as one minute.
Ingredients:
4 tbsp. flour
2 tbsp. brown sugar (lightly packed)
1/4 tsp baking powder
3 tbsp. low fat milk
1/8 tsp vanilla
1/2 tbsp. vegetable oil
2 tbsp. semi sweet chocolate chips
Directions:
You will need to combine all of the ingredients together into the mug except for the chocolate chips. This recipe will fit into an eight ounce mug, if the mug is larger it will still work but will not rise as high. Once the batter is ready pour in half of the chocolate chips, after you have stirred in the chocolate chips pour the other half on the top of the batter and place the mug in the microwave for one minute.
After trying the recipe initially I decided to make a few adjustments. The first modification is to break up the brown sugar before adding in the milk, this helped eliminate the clumps in the batter. Another modification is to put the first half of the chocolate chips into the batter, mix it and then place in the microwave for 30 seconds. After the 30 seconds place the remaining chocolate chips on top and cook for an additional 30 seconds. This caused the cake to be more evenly distributed with chocolate. I also used both semi sweet and milk chocolate chips for the recipe. When the cake is down baking it may appear to need more time but does not need to be put back in, the cake will become very dense the longer you cook it for.
This recipe was taken from kirbiecravings.com
For those of you who love chocolate chip cookies and milk this recipe video below is perfect for you. It teaches you how to make chocolate chip cookie cups
Ingredients:
4 tbsp. flour
2 tbsp. brown sugar (lightly packed)
1/4 tsp baking powder
3 tbsp. low fat milk
1/8 tsp vanilla
1/2 tbsp. vegetable oil
2 tbsp. semi sweet chocolate chips
Directions:
You will need to combine all of the ingredients together into the mug except for the chocolate chips. This recipe will fit into an eight ounce mug, if the mug is larger it will still work but will not rise as high. Once the batter is ready pour in half of the chocolate chips, after you have stirred in the chocolate chips pour the other half on the top of the batter and place the mug in the microwave for one minute.
After trying the recipe initially I decided to make a few adjustments. The first modification is to break up the brown sugar before adding in the milk, this helped eliminate the clumps in the batter. Another modification is to put the first half of the chocolate chips into the batter, mix it and then place in the microwave for 30 seconds. After the 30 seconds place the remaining chocolate chips on top and cook for an additional 30 seconds. This caused the cake to be more evenly distributed with chocolate. I also used both semi sweet and milk chocolate chips for the recipe. When the cake is down baking it may appear to need more time but does not need to be put back in, the cake will become very dense the longer you cook it for.
This recipe was taken from kirbiecravings.com
For those of you who love chocolate chip cookies and milk this recipe video below is perfect for you. It teaches you how to make chocolate chip cookie cups
Tuesday, September 29, 2015
A little bit of summer in a mug cake
What better way to celebrate the ending of summer then with s'mores! Being a college student with a sweet tooth, and access to a microwave allows for the creation of the s'mores mug cake. This cake blends the consistency of a cake with the delightful texture of the s'more. The cake can be made in exactly one minute and ten seconds. With a gooey middle overflowing with chocolate and marshmallow it is impossible not to make. Once the cake is done it is then topped with a delicious marshmallow and a square of chocolate to give it that special touch.
Ingredients:
4 tbsp all purpose flour
2 tbsp finely crushed graham crackers
1/4 tsp baking powder
1 tbsp vegetable oil
3 tbsp fat free milk
2 tbsp granulated sugar
2-3 small squares of milk chocolate
1 large marshmallow
Directions:
Combine the all the ingredients excluding the chocolate squares and the marshmallows in a large mug. Once the ingredients are mixed well place the chocolate in the middle of the batter and place in the microwave for 1 minute, then place the marshmallow on top and cook for another 20 seconds.
After the creation was done baking it was then time to try it. The s'mores cake came out very well and was quite delicious however I decided to tweak the recipe and try the cake again. This time the cake came out tasting more like a s'more then before. In the middle of the cake I put a total of 6 pieces of chocolate which came from a regular size Hershey bar. I also added a marshmallow to the middle. The cake came out to be a little dry so I added 1/2 tsp of milk to the batter, the milk I used was 1%. I also shortened the bake time to 50 seconds while still adding 20 seconds to the time for the marshmallow to melt. For the sugar I used sugar packets and found 6 sugar packets to equal the 2 tbsp needed.
Each week I plan to bring a new recipe to the table and find ways to improve it. I hope to offer some college hacks for easy clean ups, simple yet delicious mug recipes, and also talk about the importance of using the right mug.
Ingredients:
4 tbsp all purpose flour
2 tbsp finely crushed graham crackers
1/4 tsp baking powder
1 tbsp vegetable oil
3 tbsp fat free milk
2 tbsp granulated sugar
2-3 small squares of milk chocolate
1 large marshmallow
Directions:
Combine the all the ingredients excluding the chocolate squares and the marshmallows in a large mug. Once the ingredients are mixed well place the chocolate in the middle of the batter and place in the microwave for 1 minute, then place the marshmallow on top and cook for another 20 seconds.
After the creation was done baking it was then time to try it. The s'mores cake came out very well and was quite delicious however I decided to tweak the recipe and try the cake again. This time the cake came out tasting more like a s'more then before. In the middle of the cake I put a total of 6 pieces of chocolate which came from a regular size Hershey bar. I also added a marshmallow to the middle. The cake came out to be a little dry so I added 1/2 tsp of milk to the batter, the milk I used was 1%. I also shortened the bake time to 50 seconds while still adding 20 seconds to the time for the marshmallow to melt. For the sugar I used sugar packets and found 6 sugar packets to equal the 2 tbsp needed.
Each week I plan to bring a new recipe to the table and find ways to improve it. I hope to offer some college hacks for easy clean ups, simple yet delicious mug recipes, and also talk about the importance of using the right mug.
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