As I was preparing to do my holiday baking and cooking, King Arthur Flour posted a recipe for Microwave Peanut Brittle. The recipe sounded perfect. I love making candy to gift for the holidays because it ships well and stays good for a long time. However, although candy-making can deceptively simple – you boil sugar water to a given temperature, then add things – it can also be time-consuming and prone to failure. I did not want time-consuming when I would make 3 batches of brittle to include with my other baking, but this recipe took no more than 20 minutes to make. Perfect.
I’ve made peanut brittle a few times, since it happens to be a favorite of my dad’s. This recipe is my favorite one yet.
I think most of us (women, at least) have gotten the email-forward with a chocolate-cake-in-a-mug recipe. It may say something like “most dangerous recipe in the world” or “5-minute chocolate cake.” Someone at work forwarded such a recipe to me a few weeks ago, and I more-or-less single-handedly decided that we would make them while the office was emptier during spring break. I remember seeing cake mixes for cakes made in mugs while I was in Japan (not all households have ovens there, while *I think* more have microwaves), and I wanted to do it then. I just wasn’t sure how it worked. As I’ve cooked and baked more, I understand more about how you could make something like a cake in a microwave.
I also thought it would be fun to add to my recipe count while I was at work.
Apparently, the 5 Minute Chocolate Mug Cake recipe can also be found here.
The night before, I measured some ingredients into containers and put them in a box to bring in to work. You definitely need a giant mug for this, because it does billow out of the top.
This recipe worked as promised. It mixed together as it said. Chocolate chips are essential, even though they fell to the bottom when you mixed them in. I wasn’t originally going to turn it out, but I’m glad I did. I think the pattern on the bottom – now top – looked pretty decorative.
It’s pretty chocolaty. The texture isn’t like a fluffy cake – it’s dense and kind of spongy. I think it’s best if you share it with another person. It’s a bit much for one person to eat, I think, so share it if you make it. Eat it while it’s warm, because it’s not that good once it’s cooled off.
This was fun to make. But that’s about it, as far as I’m concerned. Make this if you don’t have an oven, like at work, or when you’re traveling. Make it with your kids, because it is fun to watch the batter bubble above the mug.
I thought this was a little tough and chewy for my tastes. I also really didn’t like thinking about how much oil I was eating – I can ignore that if I make a larger recipe. If you underbake it, maybe it’ll turn out more like a molten chocolate cake – I guess that would be something to try. I wasn’t expecting much, and I was happy that it actually turned out, but I’ll get a quick chocolate fix in other ways. I’d rather get my chocolate from a good hot cocoa packet or a box of instant chocolate pudding.