It doesn’t have the clean presentation I’ve seen in most mug cake pictures… but the taste compensates.
- coffee mug
- 4 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 2 tablespoons whisked egg - 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right!
- 3 tablespoons milk
- 3 tablespoons oil
- 3 tablespoons chocolate chips
- splash vanilla or other flavoring - try peppermint or cinnamon
Microwave for 1:30-2 minutes (watch it closely, burns easily)
**The stuff listed above is copied from the source up there, I just wanted to add a few modifications!
I used Swan’s Down Cake Flour (a really fine, sifted flour), no egg (for a more brownie-like cake), and 3 tablespoons of a mixture of water and sweetened condensed milk instead of regular milk because I ran out (just add water to 2 tablespoons of the condensed milk until it’s liquid). Since that’s pretty sweet on its own, I lowered down the sugar to 1.5 tbsp. It’s so chocolatey you don’t even need chocolate chips.
I’ve tried and modified different recipes and this was the absolute BEST. It came out the moistest and chocolatey-est and ahh…. stop me.
I made this the day after Thanksgiving with all that leftover breast meat and roasted potatoes! Yeah it’s kind of late to post now.
1. Mash up potatoes and cut turkey into chunks (I put corn in there just because.. I like corn.)
2. Scoop a few tablespoons of the mixture, roll it in your palm and pat it down into a small patty. Coat with egg and roll in breadcrumbs.
3. Pan fry with oil until golden brown on both sides.
I served mine with gravy! :)
Turkey breast (marinated with a bunch of Chinese ingredients I have no idea how to translate), homemade gravy, roasted potatoes and onions, and peas & corn.
Easy homemade gravy: this might be useless seeing that Thanksgiving has passed, haha. Learned this from watching Food Network!
- pan drippings from the turkey (most important component)
- chicken stock/broth
- flour (or cornstarch)
- extra seasoning if needed
Heat the pan drippings and chicken stock together, and stir in a few tablespoons of flour (depends how much gravy you’re making). Cook for a few minutes, until the flour has completely disappeared, and add a little butter to smooth the gravy out.
(Or make a rue with butter and flour then thin it out with chicken stock. I’m not sure if it makes a difference!)
I hope everyone had a wonderful Thanksgiving dinner! :)
Persimmons are in season… my favorite.
Need I say more?
(Actually I do: olive oil, salt, peppered potatoes baked first at 350F for 15 minutes then at 400F until they were golden brown; sprinkled with garlic and thyme)
This restaurant in the Inner Sunset district in San Francisco is always packed with customers ordering endless plates of this chicken… I think you get 12 pieces per plate and it’s around 10 dollars, but it’s worth it! Sweet but slightly tangy, crisp and smothered in a thick sauce. Mmmmm must go back soon.
I made these for my friend Grace and I for lunch last week, and she loved them! :)
- soft french bread
- roast beef slices
- mayo, minced garlic, lemon juice, chives, and olive oil for the spread
- mozzarella & provolone cheese
- tomato slices
Cook the minced garlic in olive oil on low to medium heat until it turns a little yellow. Mix with a larger portion of mayo and chopped chives, with just a tiny squeeze of lemon juice. Add extra olive oil if the sauce is too thick.
The roast beef was already cooked, but I soaked the slices in paper towels to get rid of extra moisture and cooked them on the pan for just a few seconds.
Slice the french bread in half and arrange the sandwich, then put it in the oven for several minutes to get a crispy layer and melted cheese!
When I ran out of roast beef slices, I just used oven roasted chicken breast and made the same sandwich:
Because I also ran out of tomatoes, I caramelized some onions to take its place. The onions would probably taste even better on the roast beef!
Pesto Fusilli Pasta with Salmon
Side of Potatoes (the plate was a BBQ Chicken Crepe)
Fruity Nutella Crepe (bananas, strawberries, blueberries) with Vanilla Ice Cream
Split all the dishes with 2 other friends. Everything tasted soo delicious.. never disappointed when I order here!
The new camera is a big improvement on picture quality! I made this for brunch today, since breakfast doesn’t exist on weekends.
- 2 russet potatoes, scrubbed clean
- half a red onion, sliced thin
- corn (optional)
- 1 clove of garlic
- 2 strips of bacon (I used turkey)
- salt & pepper
- cheese (mozzarella & cheddar)
- olive oil
- Heat up the pan to medium high heat and dice the potatoes into small chunks. Add a tablespoon of oil to the pan and a crushed clove of garlic.
- Rip the bacon into bite-sized pieces and add to the pan. Stir around for a minute or two, then take it out and leave it in a bowl. (infuses the oil with bacon flavor)
- Put the dices of potatoes in the pan. Depending on how big your chunks are, the cooking times will vary. When they turn slightly softer, season them with salt and pepper. If you want soft potatoes, add a few tablespoons of water to the pan and cover to let steam.
- Add the thin slices of red onion to the potatoes, and stir around. When the onions are soft and caramelized, put the bacon back in, and the corn as well.
- (Optional) Add cheese and finish in the oven at 375F. This will make the potatoes and bacon crispier!
I guess a single scoop means triple! :)