Flourless Banana Chocolate Peanut Butter Cake In a Mug

neww

That title is quite a mouthful… but then again so is the cake so I guess it will suffice. There are a lot of flavors being packed into this one little mug, so hold on to your hats ladys and gents.

This cake is for perfect for the dark chocolate connoisseur. Easy to prepare and very little sugar, it is a great single serving dessert for if you are trying to watch what you eat. One of the keys to mug cakes I have begun to notice is the amount of egg you add. Whenever I add a whole egg to a single cake, it is too dense. Don’t add any egg (or egg substitute) and the texture doesn’t sit well with me. Meeting it halfway, I beat up an egg in a separate bowl and add half of it to get that perfect balance.

othernew

Flourless Banana Chocolate Peanut Butter Cake In a Mug

  • Servings: 1
  • Difficulty: Couldn't be Easier
  • Print

Ingredients:

  • ½ ripe, mashed banana
  • ½ beaten egg
  • 1/8 cup peanut butter (If you want to get really fancy with it, you can use chunky)
  • 1 teaspoon sugar (or any other kind of sweetener you like)
  • 1 ½ tablespoons coco powder
  • I added strawberries and chocolate syrup for toppings. Whatever you want to add, you go for it *sassy finger snap*

Instructions:

  1. Mash up the banana along with the peanut butter and egg until thoroughly mixed.
  2. Stir in the sugar and coco powder along with any mix ins you might want. If you are not a fan of the bitterness the coco powder adds, you can add some more sugar to try and balance it out.
  3. Microwave in a mug for around 1 minute 30 seconds. You may need more or less time depending on your microwave.
  4. Gaze upon your creation until it is cool enough to eat

 

Advertisements

Honey Garlic Slow Cooker Chicken

 

10178163_614135805328766_9579767_n

The crock pot is probably one of my favorite appliances to use in the dorm. It is small, versatile, and perfect if you want to have something ready for you when you come back after classes. For this particular meal, I was having several friends over for dinner and had to have something ready immediately after class. Crock pot for the win.

Usually when I try a recipe, I have to make it several times to tweak it into perfection, but not this time. First try, and it was spot on. I served this over rice along with asparagus and homemade bread with accompanying dipping oil. After eating cafeteria food for far too long, hot damn this was a five star meal.

10157102_614138365328510_1561689333_n

Honey Garlic Slow Cooker Chicken

  • Servings: Generously serves 5
  • Difficulty: Couldn't be Easier
  • Print

Ingredients:

  • 2 lbs chicken breast cut into chunks
  • 3 cloves garlic
  • ¾ tsp dried basil
  • ¾ tsp red pepper flakes (you can add more or less depending on how hot you like it. This amount gives it a nice kick without being what I would consider spicy)
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • ¼ cup honey

Instructions:

  1. Chop up the garlic. Mix that along with all other ingredients other than the chicken in a separate bowl. Place in the fridge and allow the flavors to come together for an hour or so. You can also leave it overnight if you have the time.
  2. Place the chicken breast chunks in the crockpot and pour the sauce over it. Mix together so all the chicken is covered in the sauce.
  3. Let it cook on low for 2 hours, stirring occasionally.
  4. When the chicken is finished cooking, you can take the excess sauce and put it in a saucepan over the stove top to thicken it up. I skipped this step and it was still ballin.

What is in My Pantry?

Everyone has those foods we can’t go a week without. Those ingredients that always make it back on our lists of things we need to pick up at the store on a monthly (if not weekly) basis. Although I don’t have as much space in my dorm for a ton of ingredients and food, I always have the basics. If I need something extra, I can go out and get the smallest container available so that it doesn’t go bad waiting to be used again. Here is my grocery list of must haves that get me through my week of tests, homework, classes, work, and late nights.

Herbs-and-Spices Continue reading

The Perfect Flax Seed Egg

For vegans, people trying to cut out fat from their diet, or people who are just dabbling into new food territory such as myself, replacing eggs in baking is an easy place to start. In a previous post, I explained one of my more commonly used methods of replacing eggs with chai seeds (1 tablespoon of chai seeds to 3 tablespoons of water) but have been since been looking into another popular substitution; flax eggs!

1000641_602039499871730_1981182786_n

The brand of flax seeds I used

Continue reading

Zebra Coconut Crunch Fudge

Who doesn’t love fudge? Fudge is one of those easy to make desserts that is always well received. There are so many different variations of flavors and add-ins that anyone can find a combination that works for them. If you want to get a little fancier with it, layering flavors and textures like with this recipe can bring your dish to the next level.

This white/milk chocolate mix is super rich and extremely satisfying for anyone with a sweet tooth. Made in a microwave, this dessert is super easy to throw together whether you are working in a regular kitchen, or are shot callin in your dorm.

1422336_590149174394096_1084168310_n Continue reading