5-Minute Mug Cake: Banana Cake

It may be time to start the New Years resolutions, but how can one resist this delicious Banana Mug Cake? At only 200 calories, take 5 minutes to whip up this delicious/healthy Mug Cake. You’ll be glad you did.

Special Note: Make sure you scoop up 2 tablespoons of already-mashed banana. The more overripe the banana, the easier it will be to whisk. Also, stay away from frozen bananas as they retain a great amount of water even after they are defrosted that will make the cake gummy.

Banana Mug Cake:

Ingredients:

• 4 tbsp (30g) all-purpose flour
• 1/2 tsp baking powder
• 2 tsp granulated sugar
• 3 tbsp (45ml) fat-free milk
• 1/8 tsp ground cinnamon
• 2 tbsp (30g) mashed overripe banana (about half of a large banana)

Topping & Decoration, optional

• 1 tsp confectioner’s sugar
• 1 banana chip

Cooking Instructions:

1. Combine all ingredients in an oversized microwave-safe mug. Mix with a a small whisk until batter is smooth.
2. Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes.
3. If desired, sift the confectioners’ sugar on top of the cake and insert a banana chip for decoration. Cake is best consumed while still warm or within a few hours of being cooked.

About 5-Minute Mug Cakes:

Don’t think you can make a warm, gooey homemade cake in under five minutes? Think again! 5-Minute Mug Cakes is the perfect gift for anyone with a mug, a microwave, and a dream. With nearly 100 delectable recipes for cakes, brownies, cookies, and more, every single recipe can be made in an ordinary, microwave-safe mug in just a few minutes. Author Jennifer Lee, creator of Kirbie’s Cravings, guides you through simple recipe favorites like:

-2-Ingredient Flourless Nutella® Cake

-Salted-Caramel Chocolate Cake

-Funfetti Cake

-S’mores Cake

-Strawberries & Cream Cake

-Chocolate Peanut Butter Cake

-Red Velvet Cake

-Lemon Dream Cake and dozens more!

Featuring special chapters like Skinny Mug Cakes (all under 200 calories!), Gluten-Free Mug Cakes, and even 4-Ingredients-or-Less Mug Cakes, there is no excuse for eating tasteless, packaged desserts anymore. Every recipe in 5-Minute Mug Cakes is simple, fast, and delicious. The best part? If you mix your ingredients right in your favorite mug, there is next to no cleanup!

5-Minute Mug Cake: Chocolate Peppermint Cake Recipe

What more delicious holiday flavor can you get this time of year than Chocolate Peppermint? Oh, the tastebuds recall the delicious melting of York peppermint patties and chocolate covered candy canes. This scrumptious cake produces the same brilliant flavor, and only takes 5 minutes to make!

 

 

Chocolate Peppermint Mug Cake:

Ingredients:

• 1/4 cup (45g) semiswete chocolate chips
• 3 tbsp (45ml) fat-free milk
• 3 tbsp(22.5g) all-purpose flour
• 1/4 tsp baking powder
• 1/2 tbsp (7.5ml) vegetable oil
• 2 peppermint candies, finely crushed

Topping, optional (serves 2)

• 1/2 cup (120ml) whipping cream
• 2 tsp granulated sugar

Cooking Instructions:

1. Combine all chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
2. Add flower, baking powder, and oil and whisk until batter is smooth. Stir in crushed peppermints.
3. Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes. Cake is best consumed while still warm or within a few hours of it being cooked.
4. If desired, place the whipping cream and sugar in the mixing bowl of a stand mixer (or use a handheld mixer), and mix on high speed until peaks form. Top the cake with whipped cream. Cake is best consumed while still warm or within a few hours of being cooked.

Stumped on gifts for friends this holiday season? Gather ingredients in a holiday themed clear plastic bag. Find a cute mug, drop the bag full of yummy ingredients inside, and gift a 5-minute delicious dessert to a dear friend. Include the 5-Minute Mug Cake book to ramp up the gift.

About 5-Minute Mug Cakes:

Don’t think you can make a warm, gooey homemade cake in under five minutes? Think again! 5-Minute Mug Cakes is the perfect gift for anyone with a mug, a microwave, and a dream. With nearly 100 delectable recipes for cakes, brownies, cookies, and more, every single recipe can be made in an ordinary, microwave-safe mug in just a few minutes. Author Jennifer Lee, creator of Kirbie’s Cravings, guides you through simple recipe favorites like:

-2-Ingredient Flourless Nutella® Cake

-Salted-Caramel Chocolate Cake

-Funfetti Cake

-S’mores Cake

-Strawberries & Cream Cake

-Chocolate Peanut Butter Cake

-Red Velvet Cake

-Lemon Dream Cake and dozens more!

Featuring special chapters like Skinny Mug Cakes (all under 200 calories!), Gluten-Free Mug Cakes, and even 4-Ingredients-or-Less Mug Cakes, there is no excuse for eating tasteless, packaged desserts anymore. Every recipe in 5-Minute Mug Cakes is simple, fast, and delicious. The best part? If you mix your ingredients right in your favorite mug, there is next to no cleanup!

Crab Ramen with Asian Truffle Broth Recipe (The World’s Best Asian Noodle Recipes)

Crab Ramen with Asian Truffle Broth

From Quarry Spoon

Get the cookbook: The World’s Best Asian Noodle Recipes

Have you jumped on the ramen craze yet? If not, why not? Ramen is one of the most versatile (and frankly delicious) noodles out there. From college dorms to high-end restaurants, it’s making a big splash. Since the weather is rainy, cold, and foggy here in New England today, I thought this crab ramen soup was a great choice for warming up.

Do you have a favorite ramen recipe? Or favorite ramen restaurant? Share it with us on Facebook. We’d love to hear from you.

Crab Ramen with Asian Truffle Broth
Excerpted from The World’s Best Asian Noodle Recipes by Kristen Hall and Ian Kittichi

Truffle oil and truffle butter combined with dungeness crab create a rich and elegant dish.

Serves 1

2 cups seasoned dashi broth, heated
2½-3 oz/70-85g fresh ramen noodles
2 tbsp truffle butter, recipe follows or purchased
¼ cup/50g cooked crab meat, Dungeness preferred
1 tbsp fresh cilantro, coarsely chopped
1 tbsp Thai basil, coarsely chopped
1 tbsp green onions, sliced thin
2-3 jalapeño rings, thinly sliced
2-3 drops white truffle oil

For Truffle Butter:

4 oz (1 stick)/113g unsalted butter, softened
1 tbsp white truffle oil
1 tbsp black truffle peelings, minced
Kosher salt, to taste

Whip butter until creamy. Blend in truffle oil. Fold in the truffle peelings and season to taste with salt. Makes ¼ cup/60 g. Store refrigerated.

Heat seasoned dashi broth to a simmer. Meanwhile, bring a small pot of water to a boil. Loosen ramen noodles and place into a pasta strainer basket. Immerse noodles into the boiling water and let cook for approximately 2 minutes or until al dente.

Remove noodles and drain off excess water. Place into serving bowl, add truffle butter and toss to coat noodles. Top noodles with the crab meat. Ladle hot dashi broth over noodles and garnish with cilantro, Thai basil, green onions, and jalapeños. Drizzle with truffle oil and serve.

Chef Dave “DK” Kodama

Dave Kodama, known simply as “DK,” now owns and operates nine restaurants on three Hawaiian islands. This “local boy” from ‘Aiea, O‘ahu, opened his first Sansei Seafood Restaurant & Sushi Bar in Kapalua, Maui, sixteen years ago. Kodama is one of sixteen children and was following in his father’s footsteps as a civil engineering major at the University of Hawai‘i when the bug bit. In 1979 he became the first of his clan to venture off to the Mainland into the restaurant business. He spent three years in Seattle and a decade in Aspen where he learned the art of making sushi and worked for an upscale caterer. During the off-season at the ski resort, Kodama traveled throughout the United States, Mexico, and the Caribbean to introduce his palate to a world of new flavors and culinary styles.

Tomorrow is #chocolatechipday! Did you know? 

We’re offering a 35% discount on Sally’s Baking Addiction cookbook, so you can pick up this decadent celebration of everything sweet and chocolate and delicious.

Use the code: COOKIE35 

Sally of Sally’s Baking Addiction is so cute! 

(Source: https://www.youtube.com/)

The World’s Best Asian Noodle Recipes: http://bit.ly/17RSRHe

I’m willing to bet that when you think of the word “pasta” the first things that go through your mind are raviolis, spaghetti, and linguine. Okay, maybe not exactly, but you are thinking of the classic Italian noodles, right? Italian classics are pretty amazing. I’m a huge fan of a good Alfredo sauce, but every now and then I crave something a little different with my noodles. It’s on those days that I just want a huge bowl of Pad Thai.

Once you try this recipe out, you’ll want a huge bowl too.

Bangkok-Style Pad Thai
Excerpted from The World’s Best Asian World Noodle Recipes

Khao San Road is a massively popular casual restaurant serving Thai food in the heart of Toronto. It has an abundance of appreciative fans. From the start, its approach has been simple: a short menu, affordable prices, and a happy team with no attitude.

Chef Chantana “Top” Chapman 

Growing up in Bangkok, Thailand, Chef Chantana “Top” Chapman’s mother taught her to appreciate and love food from a young age. Later she would study culinary arts in her home city before coming to Canada in 2008. As a certified Thai Chef, she brings vast knowledge and skills, ranging across the culinary landscape of Thailand with a focus on Bangkok and central style street food, to Khao San Road. Some of Chef Top’s other passions include dancing; the love of her community, both Toronto and Thailand; animal welfare, particularly the majestic elephants of Thailand; and, of course, her daughter.

Serves 3-4

For Pad Thai Sauce:

1 cup/240 ml tamarind juice
1⅓ cup/265 g coconut sugar
½ cup/120 ml plus 1 tbsp fish sauce

Mix all ingredients in a bowl, stirring until sugar dissolves. Taste and adjust ingredients to suit your preference.

For Pad Thai:

2½ tbsp cooking oil
2 tbsp cut pressed tofu, cut in slivers
1 tbsp dried shrimp
1 tbsp shallot, minced
2 tbsp pickled radish, chopped
⅓ lb/150 g rice noodle
½ cup/120 ml water
¼ cup/60 ml pad thai sauce (above)
1 large egg
1 cup/100 g bean sprouts
¼ cup/12 g chives, cut in 1 in/2.5 cm pieces
2 tbsp crushed roasted peanuts

1. Heat 1 tbsp oil in a wok over medium heat. When oil is hot, add tofu and fry until lightly browned. Remove from wok and set aside.
2. Add dried shrimp to the wok and fry until crispy. Set aside.
3. Heat remaining oil in the wok over medium heat. When hot, add shallot; fry until fragrant.
4. Add fried tofu, pickled radish, and fried shrimp. Stir for a few minutes.
5. Add noodles, water and pad thai sauce. Stir until the sauce covers all noodles.
6. Make room for egg in the middle. Scramble with spatula and spread egg in a thin layer.
7. When set, mix together with other ingredients.
8. Add bean sprouts and chives. Mix all ingredients thoroughly. Taste and adjust seasoning.
9. Spoon onto a serving plate, sprinkle with peanuts, and serve hot.