"MUG CAKES: Made in Minutes in the Microwave," by Joanna Farrow, Octopus Publishing Group, $12.99, 64 pages
Mug desserts and single-serving recipes have become a popular food trend. They're quick, easy and, most importantly, delicious. "Mug Cakes: Made in Minutes in the Microwave" by Joanna Farrow is the latest cookbook following this quick cooking technique.
With more than 30 recipes, the author boasts that "Mug Cakes: Made in Minutes in the Microwave" will be appreciated by people of all ages, especially teenagers and students. Farrow mentions that making mug cakes is also a great way to get kids more involved in the kitchen because it doesn't involve ovens or pans. All that is needed to get started is a microwave-safe mug, a few ingredients and to follow Farrow's simple baking tips for success.
Recipe highlights include: "Rich Chocolate Honeycomb Cake," "Softly Set Raspberry Cheesecake," "Salted Fudge and Golden Raisin Pudding" and "Cherry and White Chocolate Clafoutis." The author provides a few vegan, gluten-free and low-sugar recipes as well.
The recipes require some planning ahead as most of them require ingredients that are not likely to be found in the average refrigerator or pantry. Overall, "Mug Cakes" may be more appealing to more experienced home cooks.
*****
Rich Chocolate Honeycomb Cake
Serves: 1
Preparation time: 3 minutes
Cooking time: 2-3 minutes
1 ounces (50 g) bittersweet or milk chocolate
2 tablespoons (25 g) unsalted butter
3 tablespoons self-rising flour
1 tablespoon dark brown sugar
1 tablespoon cocoa powder
1 egg
1 ounces (40 g) chocolate-coated honeycomb candies in a bag
Break the chocolate into a 12-ounce (350 ml) microwave-safe mug and microwave on medium power for 1-1 minutes until melted. Add the butter and stir to make a smooth sauce.
Add the flour, sugar, cocoa powder and egg and beat until smooth. Microwave on full power for 45 seconds.
Using a rolling pin, lightly crush the honeycomb candies in the bag. Scatter three-quarters of the crushed honeycomb over the sponge and lightly stir in. Microwave for 1 minute more or until just firm to touch. Serve sprinkled with the remaining crushed honeycomb.
"Mug Cakes" by Joanna Farrow
Mug desserts and single-serving recipes have become a popular food trend. They're quick, easy and, most importantly, delicious. "Mug Cakes: Made in Minutes in the Microwave" by Joanna Farrow is the latest cookbook following this quick cooking technique.
With more than 30 recipes, the author boasts that "Mug Cakes: Made in Minutes in the Microwave" will be appreciated by people of all ages, especially teenagers and students. Farrow mentions that making mug cakes is also a great way to get kids more involved in the kitchen because it doesn't involve ovens or pans. All that is needed to get started is a microwave-safe mug, a few ingredients and to follow Farrow's simple baking tips for success.
Recipe highlights include: "Rich Chocolate Honeycomb Cake," "Softly Set Raspberry Cheesecake," "Salted Fudge and Golden Raisin Pudding" and "Cherry and White Chocolate Clafoutis." The author provides a few vegan, gluten-free and low-sugar recipes as well.
The recipes require some planning ahead as most of them require ingredients that are not likely to be found in the average refrigerator or pantry. Overall, "Mug Cakes" may be more appealing to more experienced home cooks.
*****
Rich Chocolate Honeycomb Cake
Serves: 1
Preparation time: 3 minutes
Cooking time: 2-3 minutes
1 ounces (50 g) bittersweet or milk chocolate
2 tablespoons (25 g) unsalted butter
3 tablespoons self-rising flour
1 tablespoon dark brown sugar
1 tablespoon cocoa powder
1 egg
1 ounces (40 g) chocolate-coated honeycomb candies in a bag
Break the chocolate into a 12-ounce (350 ml) microwave-safe mug and microwave on medium power for 1-1 minutes until melted. Add the butter and stir to make a smooth sauce.
Add the flour, sugar, cocoa powder and egg and beat until smooth. Microwave on full power for 45 seconds.
Using a rolling pin, lightly crush the honeycomb candies in the bag. Scatter three-quarters of the crushed honeycomb over the sponge and lightly stir in. Microwave for 1 minute more or until just firm to touch. Serve sprinkled with the remaining crushed honeycomb.
"Mug Cakes" by Joanna Farrow
