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43 Delicious Foods You Can Make In A Coffee Mug Does the thought of dragging out giant mixing bowls and cake pans make you want to run out of your kitchen? Don’t worry, we’ve all been there. But did you know that a few simple ingredients and a microwave can transform your everyday coffee mug into a one-dish wonder? I’ve put together a list of coffee mug recipes that are not only super delicious, but most of them can be ready in five minutes or less. So let’s get started! List Items Surprisingly, there are quite a few dishes that can be made in a coffee mug, whether it’s breakfast, lunch, dinner, or just a snack. After I scoured the internet for recipes, I came across tons of foods that I had absolutely no idea I could make in a cup! Of course, before you decide to use these recipes, make sure your mug is microwave safe! #1 Red Velvet Mug Cake This recipe is great for the holidays! I personally love red velvet cake, but some of my friends and family don’t. At Christmas dinner, I’m worried about making a red velvet cake for everyone, but being the only one eating it. With this recipe, I can have my cake and eat it, too! Literally! Ingredients: -3 tablespoons of Red Velvet Cake Mix -¼ cup of Original Yogurt -1 tablespoon of water -Reddi-wip® Original Dairy Whipped Topping -PAM Non-Stick Cooking Spray (I prefer the olive oil kind) -Chocolate syrup (optional) -Peppermint candy pieces (optional) -Powdered sugar (optional) Method: Combine your cake mix, water, and yogurt in the small bowl. Mix it very well. Note: Most cake recipes call for eggs, however, not this one! We can leave those out. Spray the inside of your mug with the non-stick cooking spray. Carefully use your spoon to scoop the mixture into the bottom until it is about ¾ of the way full. Place the mug in the microwave and heat on high for 1 minute. You will notice the cake starting to rise. If the mix doesn’t look completely cooked, continue cooking for an additional minute. Once it has been fully cooked, remove it and let it cool for several minutes. If you want to add a fancy topping, sprinkle powdered sugar over the cake and then top it off with Reddi-wip, chocolate syrup, and peppermint candy pieces! Enjoy! Holiday Sweetness Reddi-wip can be used on just about anything to sweeten it up! It can be used to top off coffee, pie, ice cream, and so much more! When I have a sweet tooth, Reddi-wip is my saving grace! #2 Apple Crisp Mug Cake Apples are the go-to fruit during the fall. Everywhere you go, you’ll notice apple flavors everywhere, whether its a couple eating apple pie on a picnic, or a child drinking apple cider on a cool evening. Ingredients: -½ cup of Yoplait Original Apple Crisp Yogurt -4 tablespoons of fall colored red velvet cake mix (do not add any of the ingredients the cake mix calls for) -1 tablespoon of water -Whipped cream (optional) -Dark Chocolate Granola (optional) -Caramel sauce (optional) Method: Combine the yogurt, cake mix, and water in your mug and mix it very well. The mixture should fill about half. Cook on high for 1-3 minutes. The timing varies on the mug you use and how your microwave cooks. I suggest starting with 1 minute and add an additional 30 seconds until the cake has risen. Remove it from the microwave and allow it to cool for about 3 minutes. Top it off with whipped cream, dark chocolate granola, and caramel sauce. Bon appetit! Fall In Love With Yoplait When I think of Fall, I imagine seasons changing, fireplaces lighting up, and delicious desserts! With Yoplait yogurt, you can have your favorite treat, without sacrificing your healthiness! #3: Banana Nut Cake-In-A-Mug I’m personally a huge fan of banana nut bread, and banana nut muffins for breakfast! I’m very excited to share that I can have banana nut cake, in my coffee cup! Ingredients: -1 small-medium banana -1 tablespoon of vegetable oil -1 egg -1 tablespoon of milk -4 tablespoons of brown sugar -4 tablespoons of all purpose flour -1 tablespoon of chopped pecans -¼ teaspoons of baking powder -¼ teaspoon of cinnamon -pinch of salt -2 tablespoon of whipped cream Method: Slice up the whole banana, and set a few slices aside for the topping. Place the remaining slices in the bottom of the mug and use a fork to mash them. Once the banana slices are mashed, add in the egg and whisk it with the fork until it is well combined. Next, add the milk and vegetable oil and continue to mix it. Add the sugar, flour, baking powder, salt, and cinnamon and continue to whisk. Then mix in some of the pecans. Once it is all mixed together, place the cup in an 800-watt microwave for 3 minutes. Adjust for more or less time depending on the wattage. When it is done, let it cool for a few minutes. Once it is cooled off, top it with the whipped cream, the leftover banana slices, and the remaining pecans. You can even sprinkle some cinnamon on top if you want. Enjoy! Bananas Over Ripe? This is the perfect remedy if your bananas are starting to brown! It is quick and easy, and can save you from having to throw bananas out! This is one of my husband, Jack’s, favorite treats! #4: Mug Mac & Cheese Not only is this creamy and delicious, it is much healthier than the macaroni and cheese you buy in a box. It is free of all the added chemicals in the store bought boxes! Plus, it is a single serve meal, so you don’t have to worry about any leftovers going bad in the fridge! Ingredients: -⅓ cup of whole grain elbow macaroni noodles -⅓ + ¼ cup of water -⅓ cup of shredded Cheddar Jack cheese -2 teaspoons of milk Method: Put the elbow noodles in your mug. Make sure it is a big one so it doesn’t boil over while cooking. Pour ⅓ cup of water in the mug, then add another ¼ cup of water to it. You can add more water if you like. Place it in the microwave for 6 minutes. Pause and stir at 4 minutes, 2 minutes, and 1 minute. Some may not take as long, so at the 1 minute mark you should check if the noodles are already done. Once it is finished, add the Cheddar Jack cheese and place it back in the microwave for 30-45 seconds to melt the cheese. When it is melted, take the cup out, add the milk, and stir it well. All done! No Elbow Noodles? If you don’t have elbow macaroni noodles, you can use white pasta noodles, however they take less time to cook. Just keep an eye on it and you will be fine! #5: Cheesecake in a Mug I don’t usually ever have an entire cheesecake in my house because I never finish it and it ends up being wasted. So I love this single serve cheesecake! Ingredients: For the cheesecake: -4 tablespoons of cream cheese, softened or spread -2 tablespoons of plain non-fat Greek yogurt -2 ½ tablespoons of granulated sugar -1 large egg, whisked -¼ teaspoon of vanilla For the crust: -4 tablespoons of very fine graham cracker crumbs -1 tablespoon of melted butter Method: First, we’re going to make the crust. Grease the inside of your mug, then add the graham cracker crumbs and melted butter and mix completely. Press down on the crumbs with your fingers to form a crust at the bottom. You want the crumbs to be tightly packed together so you should apply some pressure. Now, we move on to the cake. In a medium bowl, mix the egg, cream cheese, yogurt, sugar, and vanilla until it is smooth. There may be small clumps of cream cheese, depending on if you use regular or spread. Try to get the clumps as small as possible. Pour the batter into the mug. Place a paper towel over the top and cook for 1 minute at full power. It should be mostly cooked except for the center. Check it and then add another 20 seconds. Stop it again, then microwave for another 20 seconds. At this point, it should be almost fully cooked, so go ahead and add a final 20 seconds. If you greased the entire mug, the cheesecake should have pulled away from the sides. Gently slide the cheesecake out. I usually turn it upside down and let the cake slide onto a plate then flip it back over. Place the cheesecake in the fridge for 1 hour to cool. This setting time lets the cream cheese flavor fully develop. If it is eaten right away, it may taste bland. Enjoy! Why do I cook in 20 second intervals? The reason for only doing 20 second intervals is because if you cook it all at once, the batter may overheat and splatter. It will be less of a mess if you let it cool for a few seconds. #6: Coffee Mug Cinnamon Roll This single serving cinnamon roll mug cake has cinnamon swirls throughout a fluffy cinnamon flavored cake. This cake takes a little more effort than most mug cakes because you have to do the cinnamon sugar swirl and the frosting, but it is worth it. Ingredients: For the cake: -4 tablespoons of all purpose flour -3 teaspoons of granulated white sugar -¼ teaspoon of baking powder -⅛ teaspoon of cinnamon -1/16 teaspoon of nutmeg -3 tablespoons of fat free milk -½ tablespoon of vegetable oil For the cinnamon swirl: -1 ½ tablespoon of brown sugar -⅛ teaspoon of cinnamon -½ tablespoon of butter For the frosting: (makes enough for 2) -½ tablespoon of butter -1 tablespoon of cream cheese -2-2 ½ tablespoons of powdered sugar Method: Combine all of the cake ingredients in an 8oz mug. Whisk until the batter is smooth and no lumps remain. In a small mixing bowl, combine all of the cinnamon swirl ingredients. Microwave for about 20-30 seconds, or until the butter melts. Mix until it becomes a thick syrup, then pour into a small liquid container that has a pouring spout. Quickly scoop out half of the cake batter and set it aside. Doing this quickly keeps the swirl mixture from cooling so it is easier to pour. Pour a swirl into the remaining batter in the mug. Pour the rest of the batter back in, making sure to cover the swirl completely. Pour another swirl on top of the top layer of batter. It’s okay if you have a little leftover. Place in the microwave for 1 minute, or until the cake is completely cooked. The butter from the swirl might separate during the cooking which will result in it being gooey and wet. It will solidify as the cake cools. While the cake is cooking, make the frosting. In a medium bowl, mix all of the frosting ingredients. Cover with a paper towel and cook for about 10 seconds. Whisk until it thickens. Scoop frosting into a piping bag and pipe it onto the cake. You should have enough frosting for 2 cakes. You can save any extra frosting for another time. Can I make a bigger cake? If you would like to use a 12oz mug instead, just use 1 ½ times the ingredients. It will basically be enough for a giant cinnamon roll instead of 2 small rolls. #7: Chicken Pot Pie in a Mug I know what you’re thinking, “there’s no way I can quickly make a homemade chicken pot pie in the microwave”. You’d be surprised what you can do! Ingredients: -1 teaspoon of butter -1 teaspoon of all-purpose flour -¼ cup of milk, cream, or half & half -¼ cup of chicken or vegetable broth -1 cup of shredded rotisserie chicken -¼ cup of peas, defrosted if frozen -¼ cup of corn kernels, defrosted if frozen -1 teaspoon of onion flakes -¼ teaspoon of smoked paprika -a pinch of salt and pepper -1 small can of crescent roll dough (approx. 4oz) Method: Heat the butter for about 20 seconds until it is melted. Pour in the flour and mix it to make a paste. Whisk in the milk or cream, followed by the broth. Mix in the chicken, peas, corn, paprika, onion flakes, salt, and pepper. Unroll the crescent rolls and lay two or three of them across the top of the mug to make a crust, but leave a small amount of space for the steam to vent. Cook for about 3 minutes or until the top is lightly browned. Enjoy! Be Cautious: Be sure to let the chicken pot pie cool for a few minutes before digging in. Although it may be tempting to just dig right in, the inside will be very hot. #8: Avocado Cake This naturally green colored avocado mug cake is light, fluffy, and delicious. The name made me a little weary about trying it because when I think of cake, the last thing I picture is a wrinkly green vegetable, but I’m very glad I gave it a shot! Ingredients: -2 tablespoons of mashed avocado **Note: It is not the same as scooping 2 tablespoons of an avocado and then mashing it. Mash the avocado until there are virtually no chunks and then measure it. -4 tablespoons of all-purpose flour -3 tablespoons of granulated white sugar -½ teaspoon of baking powder -2 ½ tablespoons of milk -½ tablespoon of vegetable oil Method: Add all ingredients into a mug. Mix with a small whisk until the batter is smooth. Make sure you have mashed all avocado pieces. Place in the microwave and cook for 1 minute and 20 seconds. Microwave times may vary depending on the wattage, but with 1000 watts, it should only take 1 minute and 20 seconds. Let the cake cool for a few minutes and enjoy! 8oz or larger? This recipe is typically made in an 8oz cup so the cake rises to the brim. You can use a larger cup if you want, it just won’t rise as high. #9: French Toast in a Mug This is one recipe that might actually taste better than the real thing. French toast in a cup is fast, simple, and satisfies the craving for a sweet breakfast. Ingredients: -1 or 2 slices of bread, cubed (just fill your cup to overflowing a bit) -1 tablespoon of butter -1 egg -3 tablespoons of milk-Dash of cinnamon -Drop of vanilla extract (optional) Method: Cut the bread into small cubes if it has not already been cubed. Melt the butter in your mug for a few seconds in your microwave. Swoosh it around the cup and add the bread cubes. In a separate cup, combine the egg, milk, cinnamon, and vanilla. Pour the mixture over the bread. Smoosh it a little and allow the liquid to soak in. Place it back in the microwave. Start heating with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). Add syrup if desired. Eat! Do I Have To Use Bread? This is pan de mie, which is basically just French for sandwich bread. You can use whatever you have on hand. I prefer my french toast soft-ish but if you like a little crunch, go for a baguette. It really does not matter. An old croissant. A nutty multigrain. A pile of tortillas might even work! #10: Caramel Brownie Sundae Mug Cake Imagine you’re home in your jammies and start getting a craving for sweets. You could just have a bowl of vanilla ice cream. You could have a handful of chocolate chips. Or you can grab a few things from your pantry and make this amazing chocolate mug cake. Ingredients: Cake: -2 tablespoons unsalted butter -2 tablespoons chocolate chips (half bittersweet and half semisweet) -⅛ teaspoon salt -2 tablespoons all-purpose flour -¼ teaspoon baking powder -1 large egg-½ teaspoon vanilla extract -½ teaspoon instant espresso powder -2 tablespoons sugar -1 tablespoon unsweetened cocoa powder -1 square of your favorite dark chocolate bar Topping: -3 Werther’s Original® Baking Caramels -2 teaspoons milk-melted chocolate chips -vanilla bean ice cream or gelato -crushed toasted nuts-crushed cookie -whipped cream Method: Place butter and chocolate chips in a coffee mug and heat on half power for 15 second intervals, stirring between each interval, until melted (about 45 seconds total). In a separate bowl, whisk together the flour, baking powder, and salt. In another separate bowl, whisk together the egg, vanilla extract, and espresso powder. When the chocolate is melted in your cup, stir in sugar and cocoa powder. Stir in the egg mixture then stir in the flour mixture. Stir well to eliminate lumps. Microwave on half power for 30 seconds (I set mine on a plate just in case there’s spillover). Stir. Cook for another 35 seconds. The cake may rise over the top of your mug, but thats okay. Press the square of chocolate bar down into the center of the cake, you can crush it into pieces if you’d like. Be careful not to burn your fingers. Continue to heat on half power for 40 seconds. Let the cake cool for 2 minutes while you prepare your toppings. Melt the chocolate chips by heating on half power for 20 second intervals, stirring between each, until they are completely melted. Melt the caramels by placing them in a small bowl with the milk. Heat on 30 second intervals, stirring carefully between each, until melted. Enjoy! Extra Toppings: Top your mug cake with a scoop of ice cream, caramel sauce, chocolate sauce, whipped cream, crushed pecans, gummy bears, whatever you want! There are no limits when it comes to craving sweets! #11: Chocolate Fudge S’mores Cake in a Mug If you love someone (like yourself), this would be an outstanding choice for a fast, easy Valentine’s Day dessert. Although, it’s just as great any other day! Ingredients: -2-3 tablespoons graham cracker crumbs -3 ½ tablespoons unsalted butter, melted -2 tablespoons granulated sugar -1 large egg -½ teaspoon vanilla extract -¼ cup whole wheat pastry flour -2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color) -⅛ teaspoon baking powder -pinch of salt -1 ½ ounces milk chocolate (chopped or morsels) -marshmallow fluff, cream, or actual marshmallows Method: Combine 3oz of the butter and 1oz of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine the remaining melted butter with the graham cracker crumbs and stir until moistened. Press the mixture into the bottom of your mug. In a separate bowl, whisk the egg, sugar, and vanilla until it is smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in the remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can add 5-10 seconds to make them melty, or put them directly under the broiler for about 10 seconds to toast if desired. Sprinkle with graham crumbs and enjoy! Extra Tips: If you don’t have whole wheat pastry flour, you can use all-purpose. I would not recommend using regular whole wheat. Additionally, I have made this by substituting coconut butter for the full amount of butter. It was just as delicious, but slightly drier. You cannot taste coconut at all. Finally, take into account the power of your microwave. Judge accordingly and add/subtract a few minutes of cooking. Unfortunately it may take 1-2 trial runs to get the right consistency because all microwaves are different, but I promise it’s worth it! #12: Egg Fried Rice This egg fried in a rice is a great single-serving meal for days when you feel too lazy to cook. Ingredients: -1 cup cooked jasmine rice -2 tablespoons frozen peas -2 tablespoons chopped red pepper -½ stalk of green onion, sliced -small pinch of mung bean sprouts -small pinch of shredded purple cabbage -1 large egg -1 tablespoon low-sodium soy sauce -½ teaspoon sesame oil -½ teaspoon onion powder -¼ teaspoon five-spice powder Method: Place the rice into a large cup. Lay the peas, red pepper, green onion, mung bean sprouts and cabbage on top. Cover the mug with cling film. Microwave on high for 1 minute 15 seconds. In the meantime, beat the egg and mix in the soy sauce, sesame oil, onion powder and five-spice powder. Pour the egg mixture into the mug, and stir with the vegetables and rice. Cover with cling film again, and cook for 1 minute 15 seconds to 1 minute 30 seconds. Take it out of the microwave, and give everything a good stir. Let the fried rice stand for a minute to finish cooking. Use a fork to fluff up the rice and serve! Safety Tip: Using a knife, puncture one or two small holes through the film. You don’t want to scald yourself with steam when you take it off! #13: Mug Coffee Cake As you all know, I love coffee! I also love cake! This is a great idea for a quick breakfast on the go or to enjoy slowly on a Saturday morning! Ingredients: -¼ cup Bisquick mix -2 tablespoon of milk -½ tablespoon of Truvia Baking Blend -¼ teaspoon of vanilla extract -1 teaspoon of coconut oil, melted -1 tablespoon of brown sugar -¼ teaspoon ground cinnamon Method: Lightly spray a microwavable cup with cooking spray and then mix together the Bisquick, milk, Truvia, vanilla, and coconut oil. Mix brown sugar and cinnamon and sprinkle over the top of the mixture. If desired, swirl with the tip of a knife to spread throughout the mug. Microwave on high for one minute. Carefully take it out and devour. Enjoy! Truvia Substitute: If you don’t have the Truvia Baking Blend, Granulated sugar will do! Just put 1 tablespoon of granulated sugar in place of the Truvia and you’ll be good to go! #14 Raspberries & Sour Cream Cake The combination might sound strange but I promise you it is so good. Something about the tart berries and the sour cream just go together so well, and the added sugar makes it just sweet enough. Ingredients: Cake: -3 tablespoons flour -2 tablespoons sugar -¼ teaspoon baking powder -½ tablespoon vegetable oil -1 tablespoon sour cream -2 tablespoons milk -1 tablespoon lemon juice -3-4 raspberries (fresh or frozen) Glaze: -1 tablespoon sour cream -2 tablespoons powdered sugar Method: Mix together dry ingredients, except the berries. Then add wet ingredients and mix until just combined. Set the raspberries in the center. Microwave for 55 seconds, or 1 minute 15 seconds if you used frozen berries. Mix together sour cream and powdered sugar for glaze, spoon it onto the mug cake or pipe it on with a small bag snipped at one corner. Enjoy! Does It Matter If I Use Fresh or Frozen Berries? It doesn’t matter which you prefer. I personally like to use frozen berries because they kind of “melt” into the cake a little more. #15: Banana Bread in a Mug This bread has a good consistency, and is very moist & yummy. Not to mention it's a quick & easy way to make a single serving. Ingredients: -3 tablespoons + 1 teaspoon of all-purpose flour -1 packet stevia (or 2 teaspoons other sweetener of your choice) -2 tablespoons brown sugar -⅛ teaspoon of salt -⅛ teaspoon of baking powder -⅛ teaspoon baking soda -1 egg -¼ teaspoon vanilla extract -1 tablespoon vegetable oil -1 tablespoon lowfat milk -half a banana, mashed -cinnamon, for sprinkling (optional) Method: Lightly coat your mug with non-stick spray. Blend flour, sugars, salt, baking powder & baking soda. Add egg & mix until all the dry ingredients are incorporated. Stir in vanilla, oil & milk, then the mashed banana. Cook 1½ to 3 minutes, depending on your microwave. You can sprinkle cinnamon on top if you like, but its not mandatory. Enjoy! Timing Tip: You can stop and check at 1 ½ minutes to see if its done. It will probably rise over the top of the mug as it's heating. If it's still runny it's not done yet. But be careful not to overcook! #16: Mug Pizza This microwave pizza recipe is a serious game changer when it comes to your meals. It is real food, fast, and healthier than fast food. You will simply not believe the results. Ingredients: -4 tablespoons all purpose flour -⅛ teaspoon baking powder -1/16 teaspoon baking soda -⅛ teaspoon salt -3 tablespoons milk -1 tablespoon olive oil -1 tablespoon marinara sauce -1 generous tablespoon shredded mozzarella cheese -5 mini pepperoni -½ teaspoon dried Italian herbs (basil or oregano will work) Method: Mix the flour, baking powder, baking soda and salt together in a mug. Add in the milk and oil and mix it together. There might be some lumps but that is okay. Spoon on the marinara sauce and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni and dried herbs. Microwave for 1 minute 10-20 seconds, or until it rises up and the topping are bubbling. Enjoy straight away! Wattage: The timing for this recipe is based on 1200W microwave. If you have a different wattage, your timing might vary. Just keep an eye on it until it rises and the toppings are bubbling. #17: Snickerdoodle Mug Cake Snickerdoodle Mug Cake bakes up in the microwave in just one minute, giving you a warm, cinnamon-sugary treat that will satisfy any sweet tooth! It’s definitely one of my favorites! Ingredients: For cake: -¼ cup + 2 tablespoons all-purpose flour -2 tablespoons sugar -¼ teaspoon baking powder -¼ teaspoon cinnamon -¼ cup milk, at room temperature -2 tablespoons salted butter, melted and cooled -½ teaspoon pure vanilla extract For layering/topping: -1 tablespoon sugar -¼ teaspoon cinnamon Method: In a small bowl, whisk together flour, sugar, baking powder, and cinnamon until completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Into a 14-ounce mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar. Microwave on high for 1 to 1½ minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving. Why Does My Mug Need Straight Sides? A mug with straight, not angled, sides will ensure that the cake bakes evenly. 14-ounces would be the perfect size to allow the cake to rise up while baking without overflowing. #18: Blueberry Mug Muffin Box 10 If you are a fan of blueberry muffins, you will love this recipe! Ingredients: Muffin: -¼ cup flour -1 tablespoon sugar (you can use raw sugar if you prefer) -⅛ teaspoon baking powder -3 tablespoon milk -1 tablespoon coconut oil (melted) -¼ blueberries (fresh or frozen) Topping: -1 tablespoon coconut oil -1 tablespoon flour -1 tablespoon raw sugar Method: In a microwave safe mug combine the flour, baking powder, and sugar. Then stir in the milk and coconut oil. Place the berries on top. Next, we’ll make the topping. Crumble together the coconut oil, flour, and sugar and sprinkle on top of the blueberries. Microwave on high for 1 ½ minutes. Let it cool for a few minutes before removing, it will be very hot. Enjoy! What’s The Difference Between Granulated Sugar and Raw Sugar Granulated sugar has all of the molasses removed. Raw sugar still has some of its natural molasses. #19: Microwave Quiche A quiche is similar to a frittata made with milk and eggs poured into a pie crust and baked. This recipe allows you to make a healthy quiche in less than 5 minutes! Ingredients: -1 large egg -1 ½ tablespoons whole milk, half and half, or heavy cream -1 teaspoon melted unsalted butter -Pinch of salt -Pinch of freshly ground black pepper -4 small grape tomatoes, halved -⅛ cup torn pieces of fresh bread -1 tablespoon grated cheese (e.g., cheddar cheese, mozzarella, etc.) -1 teaspoon chopped fresh herbs, plus more for garnish (e.g., green onions, Italian parsley, chives, etc.) Method: In a microwavable mug, add the egg, milk, melted butter, salt, and pepper then whisk until thoroughly mixed and egg whites are completely broken up. Add the halved grape tomatoes, torn bread, grated cheese, and chopped herbs on top of egg mixture, making sure ingredients are evenly dispersed and have not settled to bottom. Ingredients will stay settled within the quiche mixture better if you do not whisk ingredients into egg mixture. Cook on high for 1 minute, just until egg is completely cooked and quiche is slightly puffed. Garnish with fresh herbs and serve immediately. Quiche vs. Frittata Quiche is made by adding ingredients to a custard base, a combination of eggs and heavy cream. It usually has a crust, but not always. Frittatas never have a crust, and have little to no milk or cream. #20: Double Lemon Mug Cake This moist, chewy mug cake bursts with lemon flavor. Fresh-squeezed lemon juice and lemon zest enhance the taste. All other ingredients are pretty basic so it's a great spur-of-the-moment dessert option. Ingredients: Cake: -3 tablespoons all-purpose flour -1⁄4 teaspoon baking powder -1⁄8 teaspoon salt -1 large egg -3 tablespoons granulated sugar -2 tablespoons vegetable oil -1 teaspoon finely grated lemon zest -11⁄2 tablespoon freshly squeezed lemon juice Icing: 1⁄3 cup confectioners' (icing) sugar 11⁄2 teaspoon freshly squeezed lemon juice Method: Spray your cup with non-stick cooking spray. In the mug, combine flour, baking powder and salt. Using a fork, beat in egg, sugar, oil, lemon zest, and lemon juice until very well blended. Microwave on High for 1 ½ to 2 minutes (checking at 1 ½) or until risen and center is just set. Let it cool. Now we’ll make the icing. In a small bowl or cup, use a fork to stir confectioners' sugar and lemon juice until smooth. Drizzle over cake. Eat directly from your mug or gently remove to a small plate. Enjoy! Tips: Using oil, instead of butter, in this recipe helps to keep the cake extra-moist. Also, you can use 1⁄8 teaspoon lemon extract in place of the lemon zest. This recipe is made for a 16oz mug. If you choose an 8oz cup, simply use half of all ingredients and decrease the time a little bit. #21: Chocolate Chip Cookie in a Mug In just one minute, this warm, gooey chocolate chip cookie could be all yours. Satisfy your sweet tooth without overeating! Ingredients: -1 tablespoon butter (melted) -1 egg yolk -1 tablespoon brown sugar -1 tablespoon sugar -1 pinch of salt -2 drops vanilla extract -¼ cup flour -Handful of chocolate chips (as many or as little as you would like) Method: Place all ingredients into microwave safe cup and stir until completely mixed. Cook on high for 50 seconds to 1 minute. Top with your favorite ice cream, whipped cream, or chocolate sauce, and enjoy! Don’t overcook: This recipe calls for baking the cookie for 50 seconds to 1 minute. Start at 50 seconds, test for doneness, and then cook at additional 10 second intervals as needed. Because it isn’t actually baked, the sugars won’t caramelize and it will be a lot lighter in color when it’s finished so don’t let it fool you into thinking it’s not done! #22: Mug Omelet This is a simple and delicious breakfast when you don't have time to cook. Plus, you won’t have a sink full of dishes to wash afterwards! Ingredients: -1 large egg -2 egg whites -2 tablespoons shredded Cheddar cheese -2 tablespoons diced fully cooked ham -1 tablespoon diced green bell pepper -Pinch of salt and ground black pepper -Non-stick cooking spray Method: Combine egg, egg whites, Cheddar cheese, ham, bell pepper, salt, and ground pepper in a mug coated with non-stick spray. Microwave on high for 1 minute and stir. Continue to cook until eggs are completely set, 1 to 1 ½ minutes longer. Enjoy! Quick and Easy: I like this mostly because of how easy it is to do and hardly any clean up. No matter how much of a rush I'm in, I can always spare 2 minutes and have a healthy breakfast. #23: Mug Doughnut This is a fast and simple recipe that doesn't require a deep fryer. It doesn't look exactly like a donut, but it's really easy, tastes great, and is super spongy. Ingredients: -1 egg, beaten -2 tablespoons brown sugar -2 tablespoons self-rising flour -1 ½ tablespoons milk -1 tablespoon white sugar -1 tablespoon olive oil -¼ teaspoon ground cinnamon Method: Beat egg, brown sugar, self-rising flour, milk, white sugar, olive oil, and cinnamon together in a large mug. Place in the microwave and cook on high heat for 2 minutes. Don’t Have All Ingredients? Two tablespoons flour and ¼ teaspoon baking powder can be substituted for the self-raising flour. Vegetable oil can be substituted for the olive oil, if desired. If doughnut isn't fully cooked after 2 minutes, add 10 more seconds. #24: Mexi-Chicken Avocado Cups A Mexican-style side dish made of chicken and avocado, no cooking required. It's a quick, healthy, and delicious recipe guaranteed to make you feel and look good. Although it’s on my list of mug recipes, it doesn’t even require a mug! Ingredients: -3 6oz cans of canned chicken, drained -1 tablespoon of cilantro, finely chopped -½ teaspoon chili powder -3 avocados, halved lengthwise and pitted -1 teaspoon lime juice Method: Stir chicken, cilantro, and chili powder together in a bowl. Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves. Enjoy! Saving Some For Later? Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. If you want to make tons of these for your company party, simply just wrap them in foil and place in the refrigerator. #25: Mini PB&J Mug Cakes This is perfect for those with kids that need a quick and easy snack that’s a little more fun than the usual PB & J sandwich! Ingredients: -cooking spray -4 teaspoons grape jelly -½ cup yellow cake mix -2 tablespoons creamy peanut butter -2 cups whipped cream -1/4 cup egg substitute Method: Spray the insides of 4 mugs with cooking spray. Spoon 1 teaspoon grape jelly into the bottom of each cup. Mix cake mix and peanut butter together in a bowl then add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs. Cook one at a time on high until cake is set, about 1 minute, 15 seconds. Invert each mug onto a plate to release cakes. No Egg Substitute? If you don’t have egg substitute, regular eggs will work just fine. Also, Greek yogurt makes a good egg substitute as well. #26: Bethany’s Frito Pie in a Mug This is perfect for a last minute dinner choice. It only takes 15-20 minutes to make so there’s no worries about impatient kids (or husbands). Ingreients: -3 cups corn chips (such as Fritos) -1 cup shredded Cheddar cheese -¾ cup chopped onion -2 ½ cups prepared chili Method: Preheat oven to 350 degrees F (175 degrees C). Spread about 2 cups corn chips in a baking dish. Sprinkle half the onion and half the Cheddar cheese over chips and top with chili. Spread remaining corn chips over the chili, followed by remaining chopped onion and cheese. Bake until hot and bubbly, 15 to 20 minutes. Why baked? Most people who have ever had Frito pie know that you can literally just pour the ingredients into a bag of Fritos and there you have it! Baking the Frito pie adds a little bit more crunch and everything is more melted together. #27: Mug Meatloaf If you’re tired of making a whole pan of meatloaf just to have tons of leftovers, you should definitely try this! You can easily make a single serving of meatloaf with this fast and simple recipe. Ingredients: -1 slice white bread, torn into pieces -2 tablespoons milk -½ teaspoon Worcestershire sauce -¼ pound ground beef -1 green onion, thinly sliced -¼ teaspoon seasoned salt -⅛ teaspoon ground black pepper Method: Place the torn bread into a small bowl, and pour in the milk and Worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. Add the ground beef, green onion, seasoned salt, and pepper to the bread. Mix well and place into a 10 ounce, microwave-safe mug. Cook at 70 percent power until the meatloaf is firm and no longer pink in the center, about 4 to 5 ½ minutes depending on your microwave. Remove the meatloaf and allow to stand 2 minutes before serving. Texture Notes: Of course, cooking this in the microwave instead of the oven may affect the texture of the meatloaf. However, you don’t have to wait forever for it to cook, it tastes amazing, and you won’t have leftovers for days! #28: 5-Minute Nutella Cake This recipe is one of my favorites. It is quick, cheap, and delicious! If you’re low on money, or don’t want to spend much on a simple snack, this is definitely a go-to! Ingredients: -¼ cup self-rising flour -¼ cup white sugar -1 egg -3 tablespoons vegetable oil -3 tablespoons milk -2 tablespoons unsweetened cocoa powder -2 tablespoons chocolate-hazelnut spread (such as Nutella) -½ teaspoon salt -½ teaspoon vanilla extract Method: Mix all ingredients together in a large mug until batter is smooth. Cook in microwave oven on full power until the cake has risen and is set in the center, 1 ½ to 2 ½ minutes. Extra Toppings: I love topping my mug cakes with everything but the kitchen sink! I like to add whipped cream, chocolate syrup, and even marshmallows! It gives it a little extra sweetness and satisfies my sweet tooth! #29: Cinnamon Mug Muffin Make a healthy breakfast in a coffee mug in under two minutes in the microwave! You can’t go wrong with healthy and delicious! Ingredients: -1 egg -2 tablespoons vanilla yogurt -2 tablespoons chopped walnuts -1 tablespoon all-purpose flour -1 tablespoon flax seed meal -1 tablespoon quick-cooking oats -1 tablespoon honey -2 teaspoons ground cinnamon -½ teaspoon baking powder Method: Whisk egg in your cup. Stir in all other ingredients until they are well combined. Microwave until set, about 1 ½ minutes. Turn out over a plate to remove muffin from mug. Perfect Morning: This is on my top 5 favorite recipes for sure, it goes perfectly with my morning cup of coffee! You can also eat it with a side of sliced apples or some kind of fruit just to get those extra nutrients! #30: Banana French Toast This is similar to the French toast recipe I mentioned earlier, but this has a little more sweet and fruity flavors. Ingredients: -2 slices whole wheat bread, cut in cubes -1 egg -4 tablespoons almond milk -2 tablespoons applesauce -2 teaspoons cinnamon -1 teaspoon vanilla -½ banana, sliced -maple syrup Method: Layer half the bread cubes in to a coffee mug. Top with ½ of the banana slices. Layer with the remaining bread cubes and top it of with the rest of the banana slices. In a small bowl whisk the egg, almond milk, applesauce, cinnamon, and vanilla together. Pour over the top of bananas and bread. Place in the microwave for 2 minutes on HIGH. Remove and top with syrup. Use Caution: I know how hard it is to make something delicious and have to sit and stare at it for a minute because it is too hot to eat. But make sure you give it about a minute or 2 to cool down, its better to be patient than to burn yourself! #31: Coffee Mug Chilaquiles Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans. Ingredients: -1 egg -1 tablespoon milk -Salt -Ground black pepper -1 tablespoon sharp cheddar cheese -5 tortilla chips, divided -1 tablespoon salsa -Sour cream -Queso fresco -Chopped green onion Method: Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar and stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup and stir into the mixture. Add salsa. Microwave on high until done, about 1 minute 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco, and green onion. Low Calories: If you want something tasty, but also are watching your calorie intake, this is perfect. This only contains about 180 calories per serving! #32: Sausage & Cheese Spaghetti Mug Dinner This sausage and cheese spaghetti is good for a midnight snack or a Saturday night home-alone dinner. This recipe makes enough to have 2 mugs! Ingredients: -1 ½ cup of spaghetti, broken into short segments -1 ½ cup of water -¼ tsp of salt -1 cup of half and half -⅛ tsp of freshly grated nutmeg -½ heaping cup of shredded fontina cheese -½ heaping cup of shredded sharp cheddar, plus more for topping -⅓ cup of grated Parmigiano cheese, plus more for topping -Salt and freshly ground black pepper to taste -4.2 oz of sweet Italian sausage meat -1 clove of garlic, finely minced -2 sprigs of fresh thyme -1 tsp of unsalted butter Method: Break the spaghetti up into short segments with your hands into a bowl. Add water and salt, then stir to combine. Cover the bowl and cook on high for 4 min, then stir again with a fork. Cover and microwave on high again for 3-4 minutes until the pasta is soft and the water’s mostly absorbed. Add the half and half, grated nutmeg, shredded fontina and cheddar, and grated Parmigiano cheese. Mix evenly and season with salt and black pepper. Set aside. Divide the Italian sausage, minced garlic, fresh thyme and unsalted butter into 2 mugs. Use a fork to mix them slightly, then cook on high for 1 minute. Break up the sausage meat with a fork (which shouldn’t be completely cooked yet) and return to the microwave for another 1 ½ minutes. Divide the spaghetti and cheese mixture into the mugs and mix with the sausage on the bottom. Top with more shredded cheddar, Parmigiano cheese and freshly ground black pepper. Microwave on high for another 3 ½ minutes until hot and bubbly (you might want to place a sheet of parchment on the bottom in case it over-spills). Serve immediately. Half & Half Substitute: You don’t necessarily have to use half and half. You can use milk or cream but it won’t be as creamy as it is with the half and half. #33: Roasted Tomato & Broiled Cheddar Soup If you like grilled cheese and tomato soup, this is a must! It was one of my favorite lunches when I was a child. This recipe serves 4 people! Ingredients: Soup: -3 pounds plum tomatoes, halved lengthwise -2 tablespoons olive oil -2 large or 4 small cloves garlic, unpeeled -1 teaspoon finely chopped fresh thyme leaves or ¼ teaspoon dried -¼ teaspoon (or more to taste) dried crushed red pepper -4 cups chicken or vegetable stock Lid: -4 1-inch slices from a large loaf of bread, toasted and lightly buttered on one side -1 tablespoon grated raw onion -1 cup coarsely grated cheddar (or more to taste) Method: Soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly. Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste. Lid: Preheat oven to 350°F. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. Float toast slices in each bowl, buttered side up and divide grated cheese generously over top. Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately. Can I Prepare In Advance? This dish can be made a day in advance and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar lid. #34: The Mug Burrito I’m a big fan of burritos, and so is my husband. We absolutely love this recipe for a burrito mug! Ingredients: -Brown rice -Water (if rice is uncooked) -Canned black beans -Your favorite pico de gallo (or salsa) -A few pinches of salt -Your favorite corn chips -Diced avocado Method: If you don’t have cooked rice, here’s how you can make it in the microwave. Combine 1 part rice to 2 parts water in a bowl, cover, and cook on high until all of the water is absorbed. Cooking times will vary depending on the amount of rice, but a 1/2 cup of uncooked rice usually takes around 10 minutes. Place a few scoops each of the brown rice, black beans, and pico de gallo (or salsa) in a mug. Give it a stir, and microwave on high for 1 minute to heat. Season with salt, to taste. What Kind Of Rice Can I Use? You can either buy pre-cooked/packaged rice at the grocery store, use leftovers from takeout earlier that week, or cook a batch in the microwave following the above method. #35: Spinach Ricotta Lasagna Fresh, easy spinach ricotta lasagna that’s ready in 15 minutes! All you need is a mug and a microwave. This dish is perfect for those days when you are craving a bit of comfort food. Ingredients: -½ fresh lasagna sheet -2 ½ cups baby spinach, roughly chopped -¼ medium yellow bell pepper, diced -¼ cup part-skim ricotta cheese -3 large basil leaves, finely chopped (optional) -¼ teaspoon kosher salt -⅛ teaspoon granulated garlic -6 tablespoons pasta sauce or tomato sauce -⅓ cup shredded part-skim mozzarella Method: Cut the lasagna sheet in half, and cut each strip in half again. Place the pasta sheets into a bowl, and pour very hot water in it, until it covers all the pieces. Set the pasta pieces aside. Chop the spinach and place it in a bowl. Cover the top with plastic wrap and poke a few holes in it for ventilation. Microwave for 1 minute. Take out the spinach and let it rest. Grate the mozzarella while you wait for the spinach to cool. Mix the spinach with the ricotta, pepper, granulated garlic, and salt. Set mixture aside. Pour 2 tablespoons of pasta sauce in the bottom of the mug. Top with a piece of softened pasta sheet. Add some spinach mixture, 2 tablespoons of mozzarella, and a pasta sheet. Continue building the lasagna, ending with a layer of pasta sheet at the top. Sprinkle mozzarella over the pasta. Heat everything for 1 minute 30 seconds. Check to make sure that the mozzarella is melted. If it isn’t, continue cooking at 15-second intervals until the cheese is fully melted. Serve immediately. Not A Spinach Person? This recipe also works with collard greens instead of spinach. It tastes great, but do note that the collards will have less moisture than spinach. #36: Butter Chicken Pot Pie with Naan Crust I didn’t find it surprising that I love the Butter Chicken Pot Pie with Naan Crust, but I was shocked that my husband, Jack, devoured his the first time I made it. Ingredients: FOR THE NAAN TOP: -1 teaspoon active dry yeast -2 teaspoons granulated sugar -2 cups + 2 tablespoons all purpose flour, plus more to dust -1 teaspoon salt, plus more to top -⅛ teaspoon baking powder -¼ cup Greek yogurt -2 tablespoons olive oil -2 tablespoons butter, melted -Cilantro FOR THE BUTTER CHICKEN: -1 ½ cups Greek yogurt -Juice of 1 lemon -2 tablespoons garam masala -2 tablespoons cumin -1 tablespoon ground turmeric -1 teaspoon paprika -1 teaspoon Kosher salt -½ teaspoon cinnamon -2 lbs boneless skinless chicken thighs, cubed -4 tablespoons (½ stick) butter -2 tablespoons oil -1 large white onion, diced -4 cloves garlic, minced -2 tablespoons ginger, minced -1 (14.5 oz) can diced tomatoes -1 jalapeno pepper, seeded and minced -½ cup chicken stock -1 ½ cups frozen mixed vegetables, thawed -1 cup cream -1 tablespoon tomato paste Method: Start by preparing the Naan dough. In a glass measuring cup, combine the dry yeast, 1 teaspoon sugar, and 3/4 cup warm water. Let it sit for 10 minutes, or until foamy. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large bowl. When the yeast is ready, mix the Greek yogurt and olive oil into the yeast mixture. Pour into the dry ingredients and mix. When the dough is nearly formed, use your hands to mix and knead until a soft dough forms. Cover and let rise in a warm area for 2 hours. While you wait, put together the chicken marinade. Combine the Greek yogurt, lemon juice, garam masala, cumin, turmeric, paprika, salt, and cinnamon in a large container. Add in the chicken thigh pieces and mix well to coat. Cover and refrigerate for at least an hour. After an hour, melt 4 tablespoons butter with 2 tablespoons oil in a large pan over medium heat. Add in the diced onion and saute until softened, stirring often. Add in the garlic and ginger and cook until fragrant. Add the diced tomato, jalapeno, chicken, and chicken marinade, and cook for 10 minutes. Add in the chicken stock and bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 30 minutes. Mix in the vegetables, cream, and tomato paste and continue to cook for 5 minutes. Preheat the oven to 400 degrees F. Spray 6 oven safe mugs or one casserole dish with cooking spray. Fill with the Butter Chicken. Set aside. On a lightly dusted surface, turn out the dough. Divide into 6 equal pieces and gently stretch to cover the tops of the mugs. Gently press to the sides to adhere. Bake until golden, about 15 minutes. Brush with melted butter and sprinkle with salt and cilantro, if desired. Serve warm. What Is Naan? Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Middle East, Central Asia, and South Asia. It isn’t any healthier than regular bread such as pita, but it does have its perks, like being low in saturated fat. #37: Pumpkin Pie with Toffee & Caramel Pumpkin pie is a great dessert, or even snack, to have during the Fall or Winter season. At my family’s traditional Thanksgiving dinner, I’m forced to share the pie with the rest of the family. With that being said, I am really excited about this recipe and being able to make my very own personal serving! Ingredients: -¾ cup pumpkin puree (I used canned, naturally) -¼ cup heavy cream -1 egg yolk -¼ cup sugar -¼ teaspoon cinnamon -A pinch of ginger -A pinch of cloves -A pinch of salt -½ teaspoon vanilla Method: Combine all the ingredients in a large mug. If your mug is too small, try two or a microwavable bowl. Turn the microwave power down to 50% power. Cook for 6-8 minutes or until a knife inserted comes out pretty clean. You could also try doing it at full power for less time. If you do that, I would start with maybe 2 minutes and then try every 30 seconds till it's done. Cool in the refrigerator (or freezer) and top with whipped cream, toffee bits, and caramel. Notes: If you want a crust, try moistening some graham cracker crumbs with some butter and pressing them into the bottom! Also, if you're dairy free, try coconut or almond milk. #38: Salted Caramel Mug Cake This mug cake is a super easy solution for a quick sugar hit, with the right balance of salty and sweet. Great for an afternoon snack! Ingredients: -3 tablespoon butter, melted (or flavourless oil) -1 egg (lightly beaten) -3 tablespoon milk -4 tablespoon plain flour -3 tbsp brown sugar -½ tsp baking powder -½ tsp sea salt -2 tbsp salted caramel/dulce de leche Method: Put butter into mug and heat for 10 seconds to melt. Add in egg and milk and lightly beat with a fork until combined. Add dry ingredients and beat with your fork until mixed through. Add a tablespoon of salted caramel/dulce de leche to the top of the mixture, this will sink as it cooks giving you a gooey caramel surprise. Place in the microwave and cook for 1 minute on medium heat. The pudding should be risen and still slightly gooey in the middle. If still undercooked for your liking, cook it further in 10 second bursts. Drizzle the top with the second tablespoon of salted caramel/dulce de leche. Enjoy! More Topping Options: Feel free to add a dollop of whipped cream or ice cream on top! If you want an extra bit of sweetness, you can also throw some candy on top, like M&M’s! #39: Baked Apple Banana Oatmeal Not only is this great for breakfast, but also great for a snack or even dessert. Its a mixture of flavors between sweet and tart! Ingredients: -½ cup quick cooking oats -1 tbsp ground flax seed -1 egg -½ cup milk -⅓ of a banana, mashed -¼ tsp cinnamon -½ of an apple, chopped -2 tsp honey Method: Add oats, flax, egg and milk in a mug. Stir well with a fork. Add banana, cinnamon, apple and honey. Stir again until fully combined. Cook on high for 2-3 minutes. Fluff with a fork. Feel free to stir in a little yogurt or nut-butter if desired. Can I Use Regular Oats Instead Of Cooking Oats? Yes you can use the normal oats. Let it sit for a little bit then cook for about 3 minutes. The timing may vary depending on the microwave. #40: 2-Minute Ham Omelet If you are short on time, make this super fast, protein filled omelet in a mug! It’s so easy and fast, not to mention healthy and tasty! Ingredients: -2 to 3 eggs -1 tablespoon of your choice of meat, diced -1 tablespoon of salsa -1 tablespoon shredded cheese -olive oil or cooking spray -salt and pepper Method: Coat your mug with olive oil or cooking spray. Add eggs and whisk together with a fork. Add diced meat, salsa, cheese, salt and pepper. Whisk until all ingredients are completely mixed together. Cook on high for one minute. Stir and break up any large chunks of egg. Add another 45 to 60 seconds or until eggs are set. Top with a bit more cheese, salt and pepper. Enjoy! No Oil or Cooking Spray? Butter will work just as well if you don’t have cooking spray or olive oil. Coating the mug with butter will just add a little bit more saturated fat. #41: Easy Granola in a Mug If you’re looking for a quick and healthy breakfast, I would definitely recommend this super easy, microwave granola made in a mug! Ingredients: -1 tablespoon pure maple syrup, honey or agave nectar -2 teaspoon water -2 teaspoon oil (olive oil, melted coconut oil, or butter) -⅛ teaspoon fine sea salt -⅓ cup quick-cooking or old-fashioned rolled oats -1 tablespoon chopped nuts or seeds -1 tablespoon chopped dried fruit (optional) Method: In a large mug, mix the maple syrup, water, oil, salt, oats and nuts until blended. Heat on 50% power for 2 minutes. Stir, making sure to stir up any syrup on the bottom of the mug. Microwave 1-1/2 to 2 minutes longer until oats are golden brown. Mix in the dried fruit, if using. Let stand for 2 to 3 minutes to cool before eating. Syrup Substitution: An equal amount of sugar (any variety) can be used in place of the syrup, just add 2 teaspoons of more water along with the sugar. #42: Minestrone in a Mug This healthy soup is packed with vegetables and pasta. It is also so quick and easy that it’ll be done before you even set the table! Ingredients: -1 cup each sliced carrots, celery and zucchini -½ cup diced sweet yellow pepper -1 small onion, chopped -1 tablespoon olive oil -1 can (15 ounces) cannellini beans, rinsed and drained -1 can (14 ½ ounces) beef broth -1 can (14 ½ ounces) diced tomatoes, undrained -1 cup medium pasta shells, cooked and drained -½ to 1 teaspoon dried basil -½ teaspoon salt -¼ teaspoon pepper Method: In a microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil and toss around to fully coat. Cover and cook on high for 3 minutes. Stir in the remaining ingredients. Cover and add another 9-11 minutes. Cook Times May Vary This timing of this recipe is for a 1100 watt microwave. If you have anything lower or higher, you may need to adjust the time. #43: Greek Salad with Couscous This recipe is for the larger gatherings, as it serves up to 20 people. It's light, refreshing and full of flavors. It's fantastic with barbecued meats. Ingredients: Salad: -18oz of lemon and garlic couscous mix (or any flavor you prefer) -10.5oz of cherry tomatoes, cut in half -½ (10.2oz) jar pitted kalamata olives, halved -5.3oz mixed peppers (green, red, yellow, orange), diced -1 cucumber, sliced and then halved -1oz fresh parsley, finely chopped -8oz crumbled feta cheese Dressing: -6 tablespoons extra-virgin olive oil -2 tablespoons red wine vinegar -1 teaspoon dried oregano, crushed -½ teaspoon salt -pinch of pepper to taste Method: Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous. Meanwhile make the dressing, by whisking together the olive oil, red wine vinegar, oregano, salt and pepper. When the couscous has cooled to room temperature, mix in tomatoes, olives, peppers, cucumber, parsley and feta. Gradually stir dressing into couscous until you arrive at desired moistness. Test for seasoning and adjust accordingly. What Can I Add? The great thing about this recipe is it can be customized so easily. You can add anything you want such as chicken, ham, turkey, or whatever you desire. Which Recipes Will You Try? If you have already tried some of these, please feel free to leave any comments or suggestions! I would love to hear about your experience with these recipes! Also, don’t forget to share with your friends and family so everyone can find a quick, easy, and last minute meal! If you have anything you would like to add to this list, or any substitutions that you have enjoyed, please don’t hesitate to leave a comment! References https://familymaven.io/kidsactivities/recipes/easiest-ever-banana-nut-mug-cake-4R-HT7y82EiDU_OBObhsEg/ https://kirbiecraving.com/cinnamon-roll-mug-cake https://www.refinery29.com/dinner-in-a-mug-recipes http://www.thehungryhedgehog.com/raspberries-sour-cream-mug-cake/ http://www.biggerbolderbaking.com/microwave-mug-pizza/ http://www.wellfloured.com/single-serving-blueberry-muffin-mug/?/2014/03/single-serving-blueberry-muffin-mug.html http://www.boomerbrief.com/2014/02/just-desserts-luscious-double-lemon-cake.html https://www.stltoday.com/lifestyles/food-and-cooking/recipes/coffee-cup-chilaquiles/article_d5d6a5c0-5fb6-588f-b929-5438eff3a1f0.html https://smittenkitchen.com/2011/09/roasted-tomato-soup-with-broiled-cheddar/ http://www.yammiesnoshery.com/2013/10/pumpkin-mug-pie-with-toffee-and-caramel.html
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Evo me, zastranila sam malo ovoga mjeseca na blogu. Imala sam velike planove za objavite recepte za nove keksiće da bi imali možda koju novu ideju za Vaš blagdanski stol ali eto dogodio mi se Život. Točnije gužva u njemu. Nije da se žalim ustvari razlog je više nego dobar, naime stigla mi je nova nećakinja mala Mašenka pa je nekako sve ovaj mjesec bilo podređeno tom divnom događaju. A što se tiče ove sada već pomalo i prošle 2017? Pa bila je u redu. Poučna u svakom slučaju. Naučila sam da puno mogu i sama i da mi ne treba pomoć drugih ljudi. Naučila sam da mogu i biti sama sa sobom i da je to u redu da nisam osamljena čak dapače u potpunosti mi odgovara. Naučila sam da se ljudi mijenjaju isto kao i ja, i da si u ovom trenutku više ne odgovaramo kao nekada. I ako nam bude suđeno kliknuti ćemo si kao i nekada. Ne trebam forsirati prijateljstvo i druženja ako me ne ispunjavaju. I znate onu koju vam svi stalno govore, nauči reći ne , to je sasvim u redu. Jesam, prvi puta sam nekom rekla ne, zaista ne jer to što tražiš od mene zaista ne želim napraviti. I još važnije od svega nisam se loše osjećala. I naučila sam da nemam vremena za sve i sve pažljivije biram stvari, radnje i ljude na koje ću potrošiti svoje vrijeme. Možda zvuči sebično ali u ovom trenutku meni odgovara. A to mi je najvažnije. Kao u svakom sumirajućem postu ovih posljednjih nekoliko godina još jednom dižem recept koji mi je nekako najdraži koji sam napravila u protekloj godini. Listajući kroz stare postove za oko mi je zapela ova Irina torta. Vjerojatno zato jer sam si počela pojednostavljivati život me sa tako dojmila i ova torta jednostavna po sastojcima a senzacionalna okusom. I Sretna Vam Nova 2018. Neka Vam bude sve ono što ste si zamislili da bi trebala biti. I nasmijana. I sa puno fine klope. I u dobrom društvu. I zdrava. I poslovno uspješna, I sa nekim novim putovanjima. To su moje želje a vi svoje samo dodajte. Pusa RECEPT: Recept za ispis Za biskvit: 300 mljevenih badema 8 jaja 140 g šećera u prahu 1/2 žličice ekstrakta od badema Za nadjev: 200 g pekmeza od maline Za premaz: 300 ml vrhnja za šlag 2 žlice šećera u prahu Zagrijte pećnicu na 175 C. Namastite i pobrašnite okrugli kalup za tortu promjera 20 cm. Odvojite žumanjke od bjelanjaka. Bjelanjke mikserom izradite u čvrsti snijeg. U drugoj posudi pjenasto izradite žumanjke sa šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. U smjesu pjenastih žumanjaka umiješajte mljevene bademe. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni kalup za tortu i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Ohladite. Ohlađeni biskvit prerežite dva puta, tako da dobijete tri lista. Svaki list biskvita navlažite sa malo mlijeka. Na tanjur za posluživanje stavite list biskvita pa ga premažite polovicom pekmeza od malina. Poklopite drugim listom pa ga premažite ostatkom pekmeza. Poklopite trećim listom biskvita. Vrhnje za šlag mikserom izradite u čvrsti šlag. Sastavljenu tortu izvana premažite sa šlagom i ukrasite po želji. Ovi keksići zahtjevaju nešto više vremena kako bi ih napravili. Nisu komplicirani samo malo dulje traje dok ih se umijesi, izreže, ispeče pa dok skuhate i ohladite kremu, zalijepite dva po dva keksića i umočite ih u čokoladu. Ovako dok opisujem shvaćam da sam možda pogriješila i da će vas preplašiti cijeli proces izrade. Preporučam vam ove keksiće kao vikend projekt. Vjerujte sav trud uložen u njih vratiti će Vam se prvim zagrizom. RECEPT: Recept za ispis Za tijesto: 200 g brašna 140 g maslaca 1 jaje 60 g šećera 40 g otopljene čokolade Za kremu: 100 ml mlijeka 40 g čokolade 2 jaja 30 g šećera Čokoladna glazura Zagrijte pećnicu na 180 C. Dva velika plitak lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pa mu dodajte omekšali maslac, jaje, šećer i otopljenu čokoladu. Umijesite tijesto. Tijesto razvaljajte na pobrašnjenoj radnoj površini pa izrezujte kružiće. Slažite na pripremljene limove. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Vrijeme pečenja će ovisiti o tome kako ste tanko razvaljali tijesto, moji su bilo dosta tanki pa im je trebalo otprilike 10 minuta. Ohladite. Za kremu u prikladan lonac stavite mlijeko i nasjeckanu čokoladu. Kuhajte uz povremeno miješanje dok se čokolada ne otopi i smjesa provrije. U drugoj posudi pjenjačom izradite jaja i šećer. Prelite kipućim mlijekom pa sve vratite na laganu vatru i kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. U dresir vrećicu stavite ohlađenu čokoladnu kremu pa je istisnite na polovicu keksiće. Ljepite dva po dva keksića. pripremite čokoladnu glazuru pa umočite svaki keksić. Ostavite da se glazura ohladi i stisne pa spremite keksiće u limenu posudu. Nastavljam u revijalnom tonu :) Sa još jednim keksićima. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 220 g integralnog brašna 1 žličica instant kave 3/4 žličice praška za pecivo 1/2 žličice soli 30 g kakaa 115 g maslaca 150 g šećera 1 jaje 2 žlice ekstrakta vanilije 100 g krupno mljevenih oraha Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pomiješano sa instant kavom , praškom za pecivo, soli i kakaom. Mikserom pjenasto izradite maslac sa šećerom. Dodajte jaje pa dobro izradite smjesu. Umiješajte prosijanu smjesu brašna i miješajte dok ne dobijete jednolično tijesto. Umiješajte i orahe. Od gotovog tijesta oblikujte kuglice pa ih malo spljoštite. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Ja sam vam inače strašno organizirana osoba. Volim da je svaka stvar na svom mjestu, rijetko kasnim i stalno nešto preslagujem kako bi bilo praktičnije i jednostavnije, što u stvarnom životu što u glavi. Takva sam i oko Božića. Pokloni su svi već doma, samo ih još večeras umotam i sa tim sam gotova tako da se mogu posvetiti planiranju keksića koje su peći i onda se sljedeći tjedan zatvoriti u kuhinju. I inače se strašno tome veselim, općenito tom 12 mjesecu i ništa mi nije problem i sve može. A ove godine sam nekako umorna i osjećam da me ne veseli sva ova strka kao obično. Ko zna možda je problem u ovoj južini vani. Uglavnom kao i obično svaki prosinac ovdje kod mene na blogu samo recepti za keksiće ako vam treba koja ideja. Danas vrlo jednostavni keksići sa čokoladom i orasima. Recept sam posudila iz BBC-ovog časopisa Good food. U originalnom receptu uz otopljenu čokoladu u recept ide i 100 g šećera. Meni se činilo da bi mi tako keksići bili preslatki tako da sam ga izostavila. A vi procijenite i prilagodite keksiće svom okusu. Keksići su malo žilavasti u sredini pa ih ja volim čuvati u limenoj kutijici u hladnjaku. RECEPT: 200 g čokolade nasjeckane na manje komadiće 100 g maslaca 1 žlica arome vanilije 1 jaje, lagano izrađeno 100 g oraha krupno nasjeckanih 100 g brašna 1 žličica sode bikarbone Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. Na pari otopite 100 g čokolade i maslac. Kada se sve otopi i dobijete jednoličnu smjesu maknite sa pare pa umiješajte aromu vanilije, orahe, brašno, sodu bikarbonu i preostalih 100 g čokolade. Izmješajte. Žlicom stavljate hrpice smjese na pripremnljeni lim. Ostavite mjesta između jer će se keksići proširiti tijekom pečenja. Pecite 10-12 minuta. Ohladite pa spremite u hermetički zatvornu kutiju. Jedan prigodni kuglof kada nas svi upozoravaju da treba konzumirati puno C vitamina radi ovih sezonskih prehlada i hunjavica. Istina je da Vas neće baš koristiti kao da ste pojeli naranču ili grejp ali će Vam kuhinja divno mirisati. Original recepta pronašla sam ovdje. RECEPT: Za kuglof: 230 g pirovog brašna 150 g šećera 1 1/2 žličice soli 1/2 žličice sode bikarbone 1 žličica praška za pecivo 320 ml maslinovog ulja 270 ml kokosovog mlijeka 4 jaja naribana kora 2 naranče naribana kora 2 limuna naribana kora 1 limeta naribana kora 1 grejpfruta 120 ml narančinog soka 1 1/2 žlice arome vanilije Za preljev: 60g šećera u prahu prema potrebi sok grejpfruta Zagrijte pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. U prikladnoj posudi pomiješajte brašno, sol, sodu bikarbonu i prašak za pecivo. U drugoj posudi pjenjačom lagano izradite jaja pa im dodajte šećer i aromu vanilije. Umješajte i maslinovo ulje, kokosovo mlijeko, narančin sok te naribane korice limuna, naranče, grejpfruta i limete. Umiješajte i smjesu sa brašnom. Ulite smjesu u pripremljeni kalup za kuglof pa pecite u prethodno zagrijanoj pećnici 50-60 minuta . Istresite kuglof na tanjur za posluživanje i ostavite da se prohladi 10-ak minuta. Za preljev pomiješajte šećer u prahu sa toliko soka grejpfruta koliko je potrebno da dobijete gustu smjesu. Prelite preko mlakog kuglofa. Baš me izmučio ovaj vikend, strašno nešto. Kiša, mrak, ne baš tako dobre vijesti. Ma baš mi je bio naporan. Pa sam si onda jučer navečer smučkala ovaj kuglof. Tako je utješno kuća mirisala na jabuke, cimet i karamel. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Za kuglof: 250 g šećera 350 g maslaca 3 jaja 180 ml kefira 1 žlica arome vanilije 390 g brašna 1 žličica sode bikarbone 1/2 žličice cimeta 1/2 žličice soli 4 srednje velike jabuke, oguljene i narezane na manje kockice Za preljev: 50 g muscovado šećera 15 g maslaca 2 žlice mlijeka 50 g šećera u prahu Za posip: ekspandirana riža Zagrijete pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. Jabuke operite, ogulite i nasjeckajte na manje komadiće. Mikserom pjenasto izradite maslac i šećer dok ne dobijete pjenastu smjesu i šećer se ne otopi. Dodajte jedno po jedno jaje miksajući između svakog dodavanja. Umiješajte i aromu vanilije i kefir. U drugoj posudi pomiješajte brašno, sodu bikarbonu i sol pa prosijte smjesu. Umiješajte prosijanu smjesu u smjesu sa jajaima. Umiješajte i jabuke. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površimu. Pecite u prethodno zagrijanoj pećnici 1 sat. Pečeni kuglof istresite na tanjur za posluživanje. Za glazurua u prikladni lonac stavite muscovado šećer, maslac i mlijeko pa kuhajte na umjerenoj vatri uz stalno mješanje dok smjesa ne provrije. Maknite sa vatre pa malo po malo dodajte šećer u prahu i mješajte dok ne dobijete glatku smjesu. Prelite po kuglofu pa po želji posipajte ekspandiranom rižom. Još jedan doručak post :) Nemam baš vremena za kuhanje doručka ujutro prije posla. Radim jedan tjedan ujutro a jedan popodne ali onda ta jutra prije posla najčešće iskoristim za odlazak na trčanje, nekako se nisam sjetila da bih mogla i napraviti i nešto za doručak. Navikla sam napraviti neki banana kruh ili granolu za vikend pa onda samo servirati prije posla. I onda mi je ponestalo granole pa sam rekla pa mogla bi ja palačinke za doručak sutra. Tako da sam većer prije napravila smjesu za palačinke a ananas očistila i narezala na kockice. Dok sam pekla palačinke ananas se karamelizirao. Tako da sam ustavri za čas imala kako ja to zovem žurnal doručak. Baš je dobar filing. Original recepta pronašla sam u ovoj kuharici. RECEPT: Recept za ispis Za palačinke: 20 g kokosa 65 g brašna 1/2 žličice praška za pecivo 10 g šećera prstohvat soli 1 jaja 60 ml mlijeka Za ananas: 50 g muscovado šećera 50 ml ruma 100 g ananasa, oguljenog i narezanog na manje kockice 10 g maslaca 4-5 listića metvice, sitno nasjeckanih Za ananas: stavite muscovado šećer u tavicu pa ga zagrijavajte na umjerenoj vatri dok se ne karamelizira. Umiješajte rum pa dodajte i ananas pa kuhajte uz povremeno miješanje dok ananas malo ne omekša. Umiješajte maslac pa nastavite kuhati uz mješanje dok se maslac ne otopi. Stavite sa strane dok ne pripremite palačinke. Za palačinke odvojite bjelanjak od žumanjka. Bjelanjku dodajte prstohvat soli pa ga istucite u čvrsti snijeg. Žumanjak i šećer ojenasto izradite pa umiješajte mlijeko. Prosijte brašno sa praškom za pecivo pa umiješajte u smjesu jaja. Umiješajte i kokos. Na kraju nježno umiješjate i snijeg od bjelanjaka. Zagrijte tavicu i malo je namastite. Na vruću tavicu stavljajte po žlicu smjese pa pecite palačinkice po minutu sa svake strane. Poslužite sa komadićima ananasa. Žale se moji doma da sam u zadnje vrijeme zapela za te zdrave i biskvitaste kolače. Neka im napravim nešto kremasto jer to je vidio nakon nedeljnih pohanaca jesti zdravi kolač. Nedjelja je za uživanje i guštanje u hrani koju ne jedemo svaki dan. Pa onda za mir u kući nešto kremasto. Iako sam uspjela prošvercati mrkvicu u biskvit kao nešto zdravo :) Original recepta sam pronašla u Dobroj hrani. RECEPT: Recept za ispis Za biskvit: 125 g naribane mrkvice 125 g mljevenih badema 2 žlice brašna 1/2 žličice praška za pecivo 4 jaja 50 g šećera Za kremu: 20o g svježeg kravljeg sira sok pola limuna 100 g šećera u prahu 500 ml vrhnja za šlag Za posip: šećer u prahu Zagrijte pećnicu na 180 C. Okrugli kalup za tortu promjera 20 cm namastite i pobrašnite. Odvojite bjelanjke od žumanjaka. Bjelanjke sa šećerom mikserom izradite u čvrsti snijeg. Umiješajte jedan po jedan žumanjak. Na kraju umiješajte i naribanu mrkvicu, mljevene bademe, brašno, prašak za pecivo i limunov sok. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 25 minuta. Ohladite. Za kremu vrhnje za šlag sa šećerom u prahu istucite u čvrsti šlag. Umiješajte svježi kravlji sir i limunov sok. Biskvit prerežite na pola, tako da dobijete dva lista. Na tanjur za posluživanje stavite list biskvita a oko njega stavite obruč od kalupa u kojem se pekao. Preko biskvita rasporedite kremu od sira pa poklopite drugim listom biskvita. Ohladite. Prije posluživanja odstranite obruč i posipajte šećerom u prahu. Ako pratite strane blogove sigurno ste primijetili da su u ovo doba godine najpopularniji kolači sa bučama. I to najčešće ili pita ili rolada. Ovoga puta sam se odlučila prikloniti tom trendu sa roladom. Prva stvar koja upada u oči u tim roladama je enormna količina maslaca i šećera u kremi kojom se rolada premazuje. Mislim pa i mi imamo malo žešće slatke i masne kolače ali oni ga stvarno pretjeruju. Tako da u nastavku nudim recept za kakti laganiju verziju rolade a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 5 jaja 100 g šećera 150 g pirea od buče 1 žličica cimeta 100 g brašna 1/4 žličice soli 1 žličica sode bikarbone 45 g otopljenog maslaca Za nadjev: 50 g maslaca 100 g šećera u prahu 1 žlica arome vanilije 200 ml vrhnja za šlag 50 g kokosa Zagrijte pećnicu na 180 C. Veliki, plitki lim obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. Bjelanjke sa 50 g šećera i 1/4 žličice soli istucite u čvrsti snijeg. Žumanjke sa preostalih 50 g šećera mikserom izradite dok smjesa ne posvijetli. Umiješajte i pire od buče i cimet. Brašno pomiješajte sa sodom bikarbonom i prosijte. U snijeg od bjelanjka nježno umješajte smjesu žumanjaka i prosijanu smjesu brašna. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 12-15 minuta. pečeni biskvit zajedno sa papirom umotajte u roladu. Ohladite. Za kremu mikserom pjenasto izradite maslac. Slatko vrhnje pomiješajte sa aromom vanilije i šećerom. Miksajte dok ne dobijete čvrsti šlag. Umiješajte maslac i kokos. Izmiješajte. Ovo je još jedan odličan recept za nedjelju popodne kada pospremate hladnjak i planirate red i raspored za sljedeći tjedan. Dobro kod mene je to nedjelja ali može poslužiti i za bilo koji drugi dan u tjednu. Original recepta pronašla sam u Dobroj hrani iz prosinca 2011. RECEPT: Recept za ispis Za biskvit: 250 g tostranih, mljevenih lješnjaka 100 g šećera 5 jaja prstohvat soli 100 g maslaca Za voće. 15 g maslaca 1 jabuka oguljena i narezana na manje kockice 1 naranča oguljena i narezana na manje kockice 2 kruške oguljen i narezane na kockice 15 g grožđica sok 1 limuna sok 2 mandarine 1 žlica smeđeg šećera Namastite i pobrašnite dublji lim za pečenje. Zagrijte pećnicu na 180 C. Odvojite bjelanjke od žumanjaka. Bjelanjke i sol mikserom izradite dok ne dobijete čvrsti snijeg. Odložite sa strane. Žumanjke, šećer i maslac mikserom izradite dok ne dobijete pjenastu smjesu. Umiješajte mljevene lješnjake i na kraju snijeg od bjelanjka. Izmješajte pa istresite u pripremljeni lim. Zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-40 minuta. Ohladite. Za voće: u prikladnom loncu otopite maslac pa mu dodajte narezane jabuke, kruške, naranče i grožđice. Pirjate dok voće ne pusti sok. Dodajte limunov i mandarinin sok i smeđi šećer. Smanjite vatru pa kuhajte otprilike 5 minuta dok voćni sok ne postane sirupast. Kolač narežite po želji pa ga poslužite prelivenog voćnim umakom. Ovaj moj blog se sve više i više pretvara u doručak blog. Nije da ne radim i druge kolače ali nekako sam u zadnje vrijeme više orijentirana na stare provjerene recepte a više novih stvari isprobavam u doručak varijanti. Nisam sigurna da je baš ovo moja najdraža granola ali takav je naslov bio u originalnom receptu pa sam ga ja samo preuzela. RECEPT: Recept za ispis 2 žlice maslinovog ulja 120 g maslaca 3 žlice javorovog sirupa 2 žlice arome vanilije 90 g zobenih pahuljica 50 g ekspandirane riže 80 g tostiranih , krupno nasjeckanih lješnjaka 80 g tostiranih, krupno nasjeckanih oraha 75 g listići kokosa 70 g bučnih sjemenki 2 žlice smeđeg šećera malo krupne soli Maslac stavite u prikladan lonac pa ga zagrijavajte na srednje jakoj vatri dok ne dobije smečkastu boju i počne mirisati orašasto. Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U prikladan lonac stavite maslac kojeg ste procijedili iz lonca u kojem ste ga prvi puta zagrijavali i pazite da vam ne uđu smeđe mrvice. Dodajte ulje, med, javorov sirup i aromu vanilije pa kuhajte dok ne provrije. Zobene pahuljice prelite četvrtinom dobivene smjese i izmješajte. Dobivenu smjesu rasporedite na pripremljeni lim pa pecite u prethodno zagrijanoj pećnici 15 minuta, miješajući svakih 5 minuta. U međuvremenu u drugoj posudi pomiješajte ekspandiranu rižu, lješnjak,orahe i bučine sjemenke. Umiješajte i pečene zobene pahuljice i ostatak smjese sa smeđim maslacem. Dobro izmješajte. Rasporedite na pripremljeni lim pa po vrhu posipajte smeđi šećer i malo krupne soli. Pecite 20 minuta u prethodno zagrijanoj pećnici. Ohladite pa pospremite u hermetički zatvorenu posudu. Pored svih zdjela, kalupa i lonaca koje imam doma nažalost u asortimanu još uvijek nemam kalup za američku pitu, dublju keramičku zdjelu u koju se složi voće pa se preko njega stavi tijesto. Ma znate na ovu posudu mislim. Veli Google da se zove pie plate. U nedostatku pie platea ja sam pitu ispekla u emajliranoj posudi. I odlično funkcionira. Ovo vam je jedna super slastica. Brzo je gotova. Okusom je vrlo slična crumbleu od jabuka a i poslužila sam je sa sladoledom od vanilije pa je i to još jedna poveznica. Jednostavno i brzo a cijela kuća zamiriši na jesen. RECEPT: Recept za ispis Za tijesto: 145 g brašna 100 g maslaca 50 g šećera 25 g mljevenih oraha naribana korica polovice limuna 1 žumanjak Za nadjev: 5 jabuka 50 g šećera 50 g grožđica malo naribanog đumbira 1 žlica ruma prstohvat cimeta 1 žlica škrobnog brašna Za posluživanje: sladoled od vanilije (preporučam ovaj) Zagrijte pećnicu na 190 C. Za tijesto u prikladnu posudu prosijte brašno. Dodajte šećer, mljevene orahe, naribanu limunovu koricu, žumanjak i maslac narezan na manje komadiće. Umijesite tijesto. Jabuke operite i narežite na manje kockice. Stavite ih u posudu za pitu pa dodajte šećer, grožđice, naribani đumbir, rum, cimet i škrobno brašno. Izmiješajte. Tijesto razvaljajte pa ga narežite na trake. Složite trake preko jabuka u mrežu. Pecite u prethodno zagrijanoj pećnici 40-45 minuta. Poslužite mlaku uz kuglicu sladoleda. Uz domaći limun s mora mi je stiglo i nešto naranča. Malo su kiselije pa sam ih odlučila dio upotrijebiti da isprobam ove muffine Jako su zanimljivi okusom jedino što mi sirup iz svakog muffina iscurio po cijeloj pećnici kada se zagrijao. Tako da vam svakako predlažem da cijeli kalup sa muffinima stavite u još jedan dublji lim. Biti će Vam lakše oprati lim nego cijelu pećnicu. Original recepta pronašla sam u časopisu Mezze. RECEPT: Recept za ispis Za sirup: 50 g maslaca 100 g muscovado šećera 2 žlice soka od naranče za ukras: 2 naranče Za muffine: 100 g maslaca 100 g šećera 2 jaja 80 ml jogurta 2 žlice kakaa 1 žličica sode bikarbone 150 g brašna 1/4 žličice soli naribana kora dvije naranče 50 g nasjeckane čokolade Za sirup u prikladan lonac stavite maslac, muscovado šećer i sok od naranče. Kuhajte, uz povremeno miješanje, dok se šećer ne otopi i smjesa ne zgusne. Kalupe za muffine namastite i pobrašnite. Zagrijte pećnicu na 180 C. Na dno svakog kalupa stavite malo pripremljenog sirupa. Narančama prvo naribajte koru i sačuvajte je za smjesu za muffine. Zatim ih ogulite i narežite svaku na šest šnita. U svaki kalup od muffina stavite po jednu šnitu naranče i lagano ih utisnite prstima. Za muffine pjenasto izradite maslac sa šećerom. Dodajte jedno po jedno jaje i jogurt pa sve izmješajte. Prosijte brašno sa soli, kakaom i sodom bikarbonom pa umiješajte u smjesu sa jajima. Na kraju umiješajte nasjeckanu čokoladu i naribanu koricu naranče. Dobivenu smjesu rasporedite između pripremljenih kalupa za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Izvadite iz pećnice pa ostavite da se muffini ohlade minuta, dvije. Prođite nožem uz rub svakog kalupa pa ih iskrenuite na tanjur. Kako stigne jesen u naš hladnjak se useljava buča. Prilikom svakog odlaska na plac u nabavu, buča obavezno kupujem Ne uvijek istu vrstu čisto radi raznolikosti. Sljedeći projekt mi je otići na Trešnjevački plac nabaviti špageti buču, vidjela sam je kod Andree i baš me zaintrigirala, do prije koji dan nisam ni čula za nju. Koristim ju i u slanim i slatkim jelima podjednaka. A kad se samo sjetim da sam je nekada jela samo kao čušpajz i to ako sam bila dobro raspoložena, i u bućnici. A ove narančaste koje sada obilno konzumiram, to se i nije jelo kod nas doma. Opametila sam se s godinama :) Original recepta za ovaj kruh za doručak možete pronaći ovdje. RECEPT: Recept za ispis 280 g brašna 150 g šećera 150 g fino mljevenih tostiranih lješnjaka 75 g grožđica malo ruma 1,5 žličice sode bikarbone 3 žličice začina za speculaas kekse 3 jaja 225 g pirea od buče 150 ml ulja 50 g bučinih sjemenki U zdjelicu stavite grožđice pa ih prelite sa malo vode i malo vruće vode. Ostavite ih da nabubre dok pripremate biskvit. Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U prikladnu posudu prosijte brašno pomiješano sa sodom bikarbonom i začinima za speculaas kekse. Dodajte šećer, mljevene lješnjake i bučine sjemenke. U drugoj posudi pjenjačom lagano izradite jaja pa umiješajte ulje i pire od buče. Grožđice ocijedite od viška tekućine pa umješajte i njih. Smjesu suhih sastojaka prelite smjesom mokrih pa sve dobro izmješajte. Dobivenu smjesu ulite u pripremljeni kalup i poravnajate površinu. Pecite u prethodno zagrijanoj pećnici 60 minuta. Prije posluživanja narežite na šnite. Stigli su mi i prvi ovogodišnji limuni sa mora. Divni su, zamirisali su mi cijelu kuhinju. Pa sam se odlučila napraviti ovu pitu od limuna, čisto da mi svojom bojom malo popravi jučerašnji sivi dan. Padala je kiša cijeli dan i dan je dio idealan za provesti u kuhinji, mučkajući nešto i grijati se uz toplu pećnicu. RECEPT: Recept za ispis Za tijesto: 140 g maslaca 100 g šećera u prahu 2 žumanjka srž mahune vanilije naribana korica 1 limuna 2 žlice hladnog mlijeka 250 g brašna Za kremu od limuna: 140 g šećera sok i naribana korica 4 limuna 175 ml vrhnja za šlag 2 žumanjka 2 jaja Za šaum: 200 g šećera 65 ml vode 4 bjelanjka Za tijesto mikserom pjenasto izradite maslac sa šećerom u prahu i žumanjcima. Dodajte mlijeko, srž mahune vanilije i naribanu limunovu koricu. Umiješajte brašno. Dobiveno tijesto omotajte rastezljivom folijom pa ga stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji, okrugli kalup za pitu. Ohlađeno tijesto razvaljajte na lagano pobrašnjenoj radnoj površini na veličinu kalupa. Obložite tijestom pripremljeni kalup pa ga prekrite papirom za pečenje. Opteretite ga suhim grahom pa pecite u prethodno zagrijanoj pećnici 15 minuta. Maknite papir i grah pa pecite tijesto još 15 minuta. Ostavite da se ohladi dok pripremate nadjev. Snizite temperaturu pećnice na 140 C. Za kremu od limuna pjenasto izradite jaja, žumanjke i šećer. Umiješajte sok i naribanu koricu limuna i vrhnje za šlag. Ulite kremu na tijesto. Stavite pitu u pećnicu i pecite 30-35 minuta, tako da krema ostane lagano drhtava u sredini. Ohladite. Za šaum u prikladni lonac stavite vodu i šećer pa kuhajte na umjerenoj vatri dok ne provrije. Smanjite vatru pa nastavite kuhati dok ne dobijete gusti sirup. Bjelanjke istucite u čvrsti snijeg. Ulijevate šećerni sirup u tankom mlazu pa nastavite miksati dok se smjesa bjelanjaka ne ohladi. Stavite šaum u dresir vrečicu pa je ukrasno naštrcajte na ohlađenu pitu. Šaum karamelizirajte kuhinjskim brenerom. Ja nastavljam tjerati mušice iz svoje kuhinje trošenjem jabuka koje su mi se nakupile. Kao što naslov objašnjava szarlotka je poljska pita od jabuka. Kada sam prvi puta čula naziv očekivala sam nešto sasvim drugo a ne pitu od jabuka. Ali sviđa mi se ime baš nekako fino i slatko zvuči. RECEPT: Recept za ispis Za tijesto: 450 g brašna 1 žličica praška za pecivo 200 g maslaca 150 g šećera 3 žumanjka 1 jaje 1 žlica kiselog vrhnja ili jogurta naribana korica 1 limuna 1 žlica arome vanilije Za nadjev. sok 1 limuna 4 žlice smeđeg šećera 1 žličica cimeta 6 većih jabuka 200 ml vode Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Za tijesto u prikladnu posudu prosijte brašno pomiješano sa praškom za pecivo. Dodajte maslac narezan na manje komadiće pa ga utrljajte u brašno. Dodajte šećer, žumanjke, jaje, kiselo vrhnje i aromu vanilije pa umijesite glatko tijesto. Gotovo tijesto podijelite na dva jednaka dijela. Jedan omotajte rastezljivom folijom pa ga stavite u zamrzivač na jedan sat. Drugu polovicu tijesta razvaljajte na dimenziju lima za pečenje i obložite ga njime. Nabockajte ga vilicom i stavite ga peći u prethodno zagrijanu pećnicu 15-ak minuta dok lagano ne porumeni. Jabuke operite i očistite pa ih narežite na tanke šnitice. Stavite ih u veći lonac i prelite ih iscijeđenim limunovim sokom. Dodajte šećer, vodu i cimet. Kuhajte na umjerenoj vatri dok jabuke ne puste sok i malo omekšaju, otprilike 5 minuta. Jabuke ocijedite od suvišne tekućine pa ih rasporedite po zapečenom tijestu. Drugu polovicu tijesta, koja je bila u zamrzivaču, naribajte po jabukama. Vratite pitu u pećnicu i pecite još 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Stigla je jesen i kod mene doma. Puna mi je kuhinja vinski mušica a one su po meni pravi znak jeseni. Uglavnom živciraju me i prljaju mi prozorsko staklo. Tako da trenutno apsolutno ništa hranjivo ne ostavljam na radnim površinama jer istog trenutka kada nešto stavim slijeću na to u rojevima. Tako da mi je sve ali baš sve potrpano u hladnjak. Čak i voće koje puno više volim kada je na sobnoj temperturi. Jabuke mi više jednostavno nisu stale u hladnjak pa su one završile u ovim muffinima a uskoro stiže i recept za pitu od jabuka. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 180 g pirovog brašna 165 g brašna 1 žličica sode bikarbone 1 žličica praška za pecivo 1/2 žličice soli 1 žličica mljevenog cimeta 1/2 žličice muškatnog oraščića 100 g kokosovog maslaca (rastopljenog) 50 g smeđeg šećera 240 ml kefira 80 ml javorovog sirupa 1 žlica ekstrakta vanilije 2 jaja 235 g naribanih jabuka 95 g krupno nasjeckanih oraha Za posip: malo smeđeg šećera mljeveni cimet Zagrijte pećnicu na 200 C. Kalup za muffine obložite papirnatim šeširićima. U prikladnu posudu prosijte obje vrste brašna sa sodom bikarbonom, pecilnim praškom, soli, cimetom i muškatnim oraščićem. Izmješajte. Otopite kokosov maslac pa u njega umiješajte šećer, javorov sirup i jaja. Dodajte i kefir, javorov sirup i ekstrakt vanilije pa sve dobro izmiješajte. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Umiješajte jabuke i orahe. Dobivenu smjesu raspodjelite u pripremljeni kalup za muffine. Pomiješajte šećer sa cimetom pa posipajte po vrhu svakog muffina. Pecite u prethodno zagrijanoj pećnici 15- 20 minuta. Putna zato što je putovala zajedno samnom po svim mojim ovogodišnjim ljetnim destinacijama. Jela sam je kako sam gdje što imala, samo sa mlijekom, sa jogurtom i breskvama, sa grčkim jogurtom, medom i smokvama, ovisno o stanju hladnjaka na dotičnoj lokaciji. Jeli su je svugdje sa mnom i svi su bili više nego zadovoljni. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 200 g zobenih pahuljica 30 g listića badema 75 g krupno nasjeckanih lješnjaka 1 žlica crnih sjemenki sezama 80 ml maslinovog ulja 1 žličica krupne morske soli 3 žlice kakaa 80 ml javorovog sirupa 1 žličica arome vanilije Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U većoj posudi pomiješajte zobene pahuljice, bademe, lješnjake i sjemenke sezama. U drugoj posudi pjenjačok izmiješajte maslinovo ulje, sol, kakao, javorov sirup i vaniliju dok ne dobijete glatku smjesu. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Rasporedite smjesu na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 25 minuta. Za vrijeme pečenja povremeno promiješate granolu kako bi se ravnomjeno ispekla. Divan kruh, aromatičan i mekan. Količina sastojaka navedena u receptu dovoljna je za stvarno veliki kruh, mi smo ga jeli cijeli tjedan. Original recepta pronašla sam ovdje. RECEPT: Recept za ispis 200 hajdenog brašna 20 g maslaca 150 g hajdene kaše 30 g svježeg kvasca 20 g soli 250 + 500 ml vode 700 g polubijelog brašna U prikladnu posudu prosijte hajdeno brašno i dodajte mu maslac. Prelite sa 300 ml kipuće vode pa pomiješajte. U drugu posudu stavite hajdenu kašu pa i nju prelite sa 200 ml kipuće vode. Ohladite i jednu i drugu smjesu. U 250 ml mlake vode razmutite kvasac i stavite sa strane dok se ne zapijeni. U veću posudu stavite polubijelo brašno i sol pa izmješajte . Dodajte ohlađeno hajdeno brašno. Ohlađenu hajdenu kašu ocijedite od viška vode pa i nju stavite u brašno. Dodajte i zapjenjeni kvasac pa umijesite glatko tijesto. Ukoliko je tijesto premekano po potrebi umiješajte još polubijelog brašna. Stavite na toplo mjesto pa dižite 30 minuta. Namastite i pobrašnite duguljasti lim za kruh. Lagano pobrašnite radnu površinu pa na nju istresite dignuto tijesto. Premijesite i oblikujete u štrucu. Stavite u pripremljeni kalup pa ponovno dižite na toplom mjestu 1 sat. U međuvremenu zagrijte pećnicu na 250 C. Na najgornju rešetku pećnice stavite prazan lim koji ćete zagrijavati zajedno sa pećnicom. Dignuti kruh stavite u pećnicu. U prazan zagrijani lim ulite 200 ml vode pa brzo zatvorite vrata pećnice kako vodena para ne bi pobjegla van. Pecite 20 minuta. Nakon toga snizite temperaturu pećnice na 220 C pa nastavite peći pecivo još 25 minuta, ovisno o Vašoj pećnici, dok kruh ne dobiju lijepu boju.