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Recipe: Chocolate Chip Cookie Mug Pudding

3 Sep

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Last night my other-half asked me “What’s for dessert?”. After a late finish at work, I can’t say I felt much like cooking! Dinner had been re-heated left-overs. Not minding the idea of something sweet myself but only wanting something incredibly quick and easy I could make with ingredients on hand, I opted to try my hand at inventing a mug cake.

I’m not going to pretend this is healthy. Its not even close to being healthy by my definition! So this is definitely one for moderation – a girly night-in snack, or for those PMS cravings when you don’t really care about the calories… One of these days I do intend to come up with a much healthier version – after all, I’m on a mission to come up with guilt-free tasty recipes! But for now, I present you the full-fat, full-sugar version in all its glory.

This mug cake has a hint of cinnamon and vanilla, and the bottom stays a little soft after cooking (partly due to the chocolate chips sinking a bit) – this forms a molten “sauce” which compliments the spongy pudding. The flavours are true to those of a chocolate chip cookie, hence the name for this dessert. And trust me – it goes great with some vanilla ice cream on the side!

CHOCOLATE CHIP COOKIE MUG PUDDING:

nutritional info mugcake

1 tbsp margarine
1 tbsp brown sugar
1 egg
1 tbsp extra-light sour cream
Few drops vanilla essence
Sprinkle of cinnamon, to taste
1/4 cup self-raising flour
2 tbsp chocolate chips

Heat the margarine in a microwave  for 30 seconds, until melted. (My microwave is 1000W, cooking times may vary.)

Add the brown sugar to the melted butter and mix well. Beat in the egg. Add the sour cream and mix well until an even consistency is reached. Add the vanilla and cinnamon, to taste – remember that a lot can go a long way in a small dessert!

Add the flour to the moist ingredients and stir through, until you get an even cake batter consistency. Mix through the chocolate chips and mix in until only just combined.

Cook in the microwave for around 1 minute. The top should feel very springy when touched. Turn out into a bowl and serve with ice cream.

Nutritional information from Calorie Count.

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Recipe: Lemon Blueberry Bundt Cake

13 Aug

Lemon Blueberry Bundt Cake

I adore bundt cakes. There’s something beautifully simplistic about them. I’m not into fancy decoration and piping bags, and I don’t like buttercream icing, so bundt cakes suit me as a home-baker. You have all the visual appeal you need from the style of pan – simply sprinkle with icing sugar or a glaze and you have something you can be proud to share.

This lemon blueberry bundt cake is no different. I made a few alterations in an attempt to make it slightly healthier from the original recipe – Blueberry Lemon Buttermilk Bundt Cake by the Brown Eyed Baker. I wasn’t 100% pleased with the texture – I thought it was a little too dense and believe it was my alterations that caused this – but my work colleagues devoured it and kept begging for more! Granted, they are an easy crowd to please! The flavour of this cake really was a hit – the lemon is only subtle but perfectly complimented the blueberries. I also added a lemon cream cheese glaze made from icing sugar, light cream cheese, lemon juice, and thinned with a little skim milk. I can’t remember the proportions as I made it up on the fly, but I’m sure anyone savvy in the kitchen could come up with something similar.

LEMON BLUEBERRY BUNDT CAKE:

nutritional information

2 1/2 cups flour
2 tsp baking powder
1 cup raw sugar
Zest of 1 lemon
1 cup light olive oil spread
3 eggs
1/2 tsp vanilla extract
1/4 cup low-fat natural yoghurt
1/2 cup skim milk
2 cups blueberries, tossed in flour

Preheat oven to 180C. Butter and flour a standard bundt pan.

Sift the flour and baking powder. Set aside. Combine the milk and yoghurt. Set aside.

Add the sugar and lemon zest to a mixing bowl and mix until combined – the sugar will be slightly moist from the lemon zest. Add the olive oil spread and cream until light and fluffy.

Add the eggs, one at a time, on a low speed. Add the vanilla. Add the flour and milk/yoghurt mixture in parts, alternating between the two.

Gently fold through the blueberries after first tossing in flour – don’t overmix. Immediately pour into your prepared bundt tin and bake for around 55-60 minutes, or until a skewer comes out clean when tested. Allow to cool before turning out of the pan.

Serve with a glaze of your choosing (the original recipe has a simple lemon glaze, or try your own version of the cream cheese glaze I did) or simply sprinkle with icing sugar.

(Nutritional information from Calorie Count)