I recently ordered some vanilla bean paste, so of course, I had to make a vanilla bean mug cake. You may notice that I’ve been going a little mug cake crazy lately. Well, I seem to have caught a cold (I went the whole winter without getting sick now it’s finally getting nice out and I feel like crap, darn it!) and so I’ve been procrastinating on grocery shopping. I have to cheer my sniffley self up with something sweet. Mug cakes are delicious, easy to make, and I can use ingredients I already have on hand.
This mug cake, adapted from Table for Two’s The Moistest Very Vanilla Mug Cake, is pretty good on it’s own but I can’t lie my favorite thing about it is the frosting, which also has vanilla beans in it. Rich, sweet, creamy goodness.
Making poached eggs is actually pretty easy if you just follow a couple of guidelines and don’t fuss with it too much. Poaching produces an egg with a wonderfully rich runny yolk, which is why I don’t really understand why the most classic way to make poached eggs is with hollandaise sauce. You take a runny egg and top it with a runny egg mixture? I don’t know, maybe I am missing something! In my opinion just topping the poached egg with a simple buffalo sauce (the term buffalo sauce used loosely because its really just butter sprinkled with cayenne sauce), is tastier and way less effort than hollandaise.
Usually when I try a new mug cake recipe, it turns out because I base it on previous recipes that I like. However, shortcake is kind of tricky because it’s not only less sweet than regular cake, but it also has a different texture. I had to try out several different versions of this cake before I came up with this one that I’m happy with. Lucky for me, pretty much anything tastes good smothered in fruit and whipped cream so I didn’t waste anything while experimenting. :)
I wanted to try out a microwave baked cookie or a “mug cookie”, so I found this recipe at Sweetest Kitchen . The result wasn’t really as dense/chewy as a cookie, but much denser than a cake – so I’m going to call it a brownie. No matter what you call it, you can also call it yummy!
Here is a recipe that is scrumptious and easy to make with no cooking or baking required (unless you need to bake the french bread). I have seen similar recipes that use goat cheese and reduce the balsamic vinegar. This version of strawberry bruschetta is a little sweeter and uses an amazing strawberry balsamic topping from Ina Garten that requires no cooking; just let it sit out for half an hour and it’s ready to eat!