Treats To Try

Mug Cake Recipes

 Ashton Keefe 

Chocolate Mug Cake Recipe

You’ll need: 4 large microwave-safe mugs

INGREDIENTS
1 cup all-purpose flour, sifted
1 cup granulated sugar
1/2 cup high quality cocoa powder
1 teaspoon baking powder
1 egg
3/4 cup whole milk
3/4 cup vegetable oil
Toppings, like whipped cream, powdered sugar or chocolate sauce

INSTRUCTIONS
1. Combine all ingredients and mix until just combined. Do not over mix.
2. Divide between four mugs. One at a time, microwave on high for 2 1/2-3 minutes, until cake rises above the mug. 
3. Let cool for 2 minutes and garnish with desired toppings. 
Tip: Cakes can be made in mugs, cooled and then frozen for up to 1 month. Add toppings just before serving

Vanilla Mug Cake Recipe

Follow the chocolate mug cake recipe, substituting seeds from 1/2 a vanilla bean (or 1 teaspoon vanilla extract) for the cocoa. Cut the bean in half lengthwise, then use a small sharp knife to scrape out the seeds. Garnish with twirls of lemon peel.

Tip: For a stronger lemon flavor, use 1/4 teaspoon vanilla extract and 1 tablespoon fresh lemon zest instead. Finish with a lemon glaze: Heat 1/2 cup granulated sugar and 1/4 cup fresh lemon juice over low heat and stir until sugar melts. Brush over cakes while they’re still warm and let it soak in for 20-30 minutes before serving.

Red Velvet Mug Cake

Follow chocolate mug cake recipe, adding 1 tablespoon of red food coloring. Top with cream cheese frosting and fresh strawberry slices.

Mini Cheesecake Jars

http://www.marthastewart.com/870199/mini-cheesecake-jars

• Prep Time20 minutes
• Total TimeOvernight
• YieldMakes 6

Ingredients

• For The Cheesecake

  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 4 ounces sour cream (1/2 cup)
  • 1 tablespoon fresh lemon juice
  • Salt
  • 1/2 cup plus 1 tablespoon fruit preserves or jam

• For The Graham Topping

  • 1/2 cup finely ground graham crackers (from 4 crackers)
  • 1 1/2 tablespoons unsalted butter, melted

  • Directions

    1. Preheat oven to 325 degrees. Make the cheesecakes:
        Beat cream cheese with a mixer on medium speed until smooth. 
       Add sugar. Beat on medium speed for 3 minutes more. 
        Reduce speed to low. Add eggs, 1 at a time, beating well after each addition. 
       Raise speed to medium. Add sour cream, lemon juice, and 1/4 teaspoon salt.
        Beat for 3 minutes.
    2. Divide batter among six 6-ounce jars, filling each two-thirds full. 
       Transfer jars to a deep baking dish; add enough boiling water to dish to 
       reach halfway up the sides of the jars. 
       Cover dish with foil; cut 8 slits into top to vent. 
        Bake until set in the center, about 25 minutes. Let cool. 
        Refrigerate overnight to set.
    3. Meanwhile, make the graham topping: 
       Stir together graham-cracker crumbs and butter. 
       Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
    4. Top each cheesecake with 1 tablespoon plus 1 1/2 teaspoons preserves. 
       Divide graham topping among jars (about 1 heaping tablespoon each).

    Cook's Note

    Cakes can be refrigerated for up to 4 days. 
    Topping can be stored at room temperature for up to 1 week.