Another Mug Brownie Recipe
2 tablespoons vegetable oil
2 tablespoons water
Few drops vanilla extract
A dash salt
A pinch instant coffee powder (optional) (I used instant espresso.)
3 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespooons all purpose flour
In a 12 oz coffee mug, mix water, oil, salt, vanilla and coffee, if using. Whisk well. (I didn’t have a whisk that fit in my mug so I just used a fork.)
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
Microwave for 60-75 seconds: 60 seconds for a molten bottom, 75 for uniformly done. (I did 60 and wouldn’t have it any other way.)
Enjoy with a spoon and a scoop of vanilla ice cream. Careful, brownie will be very hot.

Nutella Banana Cream Cake in a Jar
1 box of vanilla cake mix
1/2 c Nutella
1-2 Bananas
8 oz. Cool Whip
0.9 oz. Instant banana cream pudding mix
1/2 c Milk
Banana Cream
Add milk to a mixing bowl.  Turn mixer on low and slowly add the dry pudding mix.  Once fully incorporated add the Cool Whip and mix well.  You will want to fully scrape down the bowl and then mix again to make sure the pudding mix is fully incorporated.  Place in the refrigerator and chill for 30 minutes.
Prepare cake according to package directions and bake either in a small jar or as a cupcake. Make sure to not fill either jar or cupcake liner to full.  Bake at 350 degrees for 18-23 minutes.
Once cake has cooled core a small section in the middle of the cake.
This time I used an apple corer to do the job. Make sure you only go about half way down.  You will then pipe a small dab of Nutella into the hole in center of the cake.  A small amount will do, Nutella is rich and you don’t want to totally over power the cake.
Now at this point you can choose how you want to present the cake.  I sliced some banana and added it to the top of the cake before I topped it off with the cream.
Or you can leave the bananas off if you are doing the basic cupcake. Pipe on the banana cream and garnish with a dollop of Nutella or with mini chocolate chips.
Cinna-Bun Butter Cakes in a Jar

1 yellow butter cake mix, I used Betty Crocker
1/2 cup canola or vegetable oil
1/2 cup sour cream
3 eggs
1 small package vanilla instant pudding mix
1/2 cup all-purpose flour
1/2 cup light packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cold
1. Preheat oven to 350 degrees F. and spray baking jars of choice with non-stick cooking spray.
2. Place cake mix, oil, sour cream, eggs, and pudding mix into the bowl of a stand or electric mixer, beating until well combined, about 1 minute.
3. Place flour, brown sugar, cinnamon, and salt into a medium bowl, mixing to combine. Cut cold butter into small cubes, add to flour mixture and use a pastry cutter or a fork and cut butter into mixture until well combined and crumbly. Takes a good 5 minutes.
4. Depending on the size of jar you use, this step will be different for every size. For the tiny jars I used, I placed about 2 tablespoons cake mix into the bottom, topped with 2 tablespoons cinnamon mix and topped with another 1 tablespoon of cake mix. No matter what size of jar you use, only fill it 1/2 full or you’ll end up slicing off the top that bakes over the top. Use your best judgement according to the size jar you are using. Layer cake mix and cinnamon topping until you reach 1/2 full of your jar.
5. For my tiny jars, I baked them for 19 minutes and they were perfect. If using larger jars just keep a close eye on them after 20 minutes of baking. Carefully remove hot jars from oven, let cool then close with lids. Find some cute tags and wrap around top with a ribbon.
Caramel Hazelnut Banana Bread With Sweet Icing
1 1/2 sticks softened butter
1 Cup granulated sugar
2 large eggs
4 very ripe bananas, mashed
1 teaspoon vanilla
7 kraft caramels plus 1 teaspoon milk, melted until smooth (in microwave for about 1 min 15 seconds)
1 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 Cup chopped hazelnuts (or any nut of choice)
1 Cup powdered sugar
2-3 Tablespoons heavy cream (or milk for a thinner icing)
1.  Preheat oven to 350 degrees F.  Place butter and sugar into a stand or electric mixer.   Beat until light and fluffy.  Add in eggs, vanilla and mashed bananas.  Mix on low until well combined, then slowly drizzle in melted caramel until combined.  In a separate bowl, mix the flour, baking soda, cinnamon and salt.  Slowly add to wet ingredients along with the hazelnuts until just combined.  Scoop batter into well greased mini muffin tins 3/4 way full.  Bake for 22-25 minutes or until golden and cooked through.  Let cool.
2.  Remove breads from pan.  Mix powdered sugar and cream until creamy and desired consistency.  Drizzle over breads and eat!!
12 mini loaves
Top-secret Chocolate Mousse
From: Dorie Greenspan’s around my french table 
3.5 ounces bittersweet chocolate, coarsely chopped3 large eggs, separated, at room temperaturepinch of salt1.5 teaspoons sugar
Whipped cream or creme fraiche, for serving (optional)
Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven over medium power.If necessary, transfer the chocolate to a bowl that can hold all of the ingredients. Using a whisk, stir the egg yolks into the chocolate one at a time.In the bowl of a stand mixer fitted with the whisk attachment or in a bowl wit a hand mixer, beat the egg whites with the salt until they start to form peaks. Beating all the while, gradually add the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.Spoon about 1-quarter of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. (Stirring in a bit of the whites lightens the chocoalte and makes the next step easier.) Spoon the rest of the whites over the chocolate and using the whisk or a large rubber spatula, very carefully fold them in. Be as thorough as you can without overworking the mixture - it’s better to have a few white streaks than to beat the bubbles out of the mousse by overmixing.Spoon the mousse into a serving bowl or individual bowls and serve it now or cover it and keep it in the refrigerator until you’re ready for dessert. Serve with whipped cream or creme fraiche if you like.
Individual Deep-Dish Peach Crumb Pies
{note…I used apples instead of peaches so don’t get confused with the picture, I used almost the same amount}
Tender Pie dough
14 tablespoons unsalted butter; at cool room temperature, cut into tablespoons1/3 cup whole milk2 1/2 cups unbleached all-purpose flour1 tablespoon plus 1 teaspoon superfine sugar1/4 teaspoon fine sea salt
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about 2 minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the mixer and scraping down the sides, of the bowl with a silicone spatula. The butter mixture should be fluffy, smooth, and shiny, like a buttercream frosting.
Mix the flour, sugar, and salt together in a small bowl. With the mixer speed on low, gradually add the flour mixture and incorporate just until the dough forms mass on the paddle and the sides of the bowl are clean. Turn out the dough onto a lightly floured surface. Knead a few times until it is smooth and supple. Divide the dough in half. Shape each portion into a disk, about 1-inch thick. Wrap each disk in plastic wrap.
Refrigerate until chilled but not hard, 30 minutes to 1 hour. (The dough can be refrigerated up to 1 day, but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. the dough can also be frozen, double wrapped in plastic, for up to 2 weeks. Defrost in the refrigerator overnight.)
Peach Filling
5 ripe medium freestone peaches, pitted, peeled, and cut into 1/2-inch cubes (about 4 cups; see baker’s note)1/3 cup packed light brown sugar2 teaspoons cornstarchseeds from 1 plumped vanilla bean or 1 teaspoon pure vanilla extract
for apple, I figured the same amount of apple, use the same amount of sugar and cornstarch, omitted the vanilla and used cinnamon
Streusel1/3 cup plus 1 tablespoon unbleached all-purpose flour1 tablespoon superfine sugar1 tablespoon light brown sugar1/8 teaspoon ground cinnamon2 1/2 tablespoon unsalted butter, melted1/8 teaspoon pure vanilla extract
Position a rack in the bottom third of the oven and preheat to 350F. Line a half-sheet pan with parchment paper. Generously butter the insides of six 6-ounces (3/4 cup) ramekins. Dust the insides well with flour, being sure they are completely coated, and tap out the excess flour. Set aside.
To make the filling, combine the peaches, brown sugar, cornstarch, and vanilla in a medium bowl. Let stand while preparing the crumb pies.
To make the streusel, combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps. Set the streusel aside.
On a lightly floured work surface, roll out the first disk of pie dough, 1/8 inch thick. Using a 6-inch metal entremet ring or saucer as a template, cut out three rounds of dough. Stack the rounds on a half-sheet pan, separating them with parchment paper, and place in the refrigerator. (The dough softens easily and must remain cold.) Repeat with the second disk of pie dough. Working quickly, fit the rounds into the prepared ramekins, pressing evenly into the corners. Let the excess dough hang over the sides and gently form a ruffle. Place the ramekins on a half-sheet pan and refrigerate for 5 minutes.
Scoop the filling into the shells, piling it just above the edge of the ramekins. One at a time pleat the pastry over the filling - the center of the filling will be exposed. Gently press the streusel over the top of the dough and filling.
Bake until the tops are nicely browned, 50 to 60 minutes. To check the pies for doneness, use the rounded tip of a dinner knife to separate the top edge of the crust from the side of the ramekin and take a peek - the side crust should be golden brown. If not, bake a few minutes longer. If you are concerned about the tops overbrowning, tent them with aluminum foil. Transfer the ramekins to a wire rack and cool, about 20 minutes. (Do not let the pies cool completely, or they may stick to the ramekins and be difficult to remove. If this happens, remember that the pies are just as tasty if eaten directly from the ramekins.)
To unmold the pies, use your fingers to gently loosen the top edge of the crust from the ramekin. (If you wish, you may carefully run a knife around the inside of the ramekin to loosen the crust, but take care not to cut the crust.) Using a kitchen towel, pick up the ramekin. Cup your other hand and invert the pie into the cupped hand to unmold the pie. Place the right side up onto the wire rack. Repeat with the remaining pies. Serve warm or at room temperature.
Pizza Pot Pies
inspired by Giada
Serves 4
8 ounces chicken breast, cooked
2 ounces pepperoni, chopped
1 cup shredded mozzarella cheese
1 cup parmesan cheese
2 tablespoons italian seasoning
1/2 cup chopped green pepper
1/2 cup chopped sweet onion
2 cups tomato sauce
1 tablespoon olive oil
whole wheat pizza dough
Preheat oven to 375. Set out 4 small ramekins.
Divide chicken, cheeses, peppers, onions, pepperoni, and  italian seasoning evenly into the 4 ramekins. Add equal amounts of tomato sauce to each bowl.
Cover with a very thin round of whole wheat pizza dough. Brush dough with olive oil. Bake at 375 for about 30 minutes, or until dough is golden brown.
Whole Wheat Crust Topping
1 cup whole wheat flour
1/2 teaspoon active dry yeast
1/2 teaspoon sea salt
1/4 – 1/2 cup lukewarm water
1/2 tablespoon olive oil
1/2 tablespoon honey
Combine flour, sea salt, and yeast in a large bowl. Add water, honey and olive oil, and stir until a dough comes together. Continue to form dough into a ball with your hands. Add more water 1 tablespoon at a time as necessary.
Place in lightly oiled bowl and cover. Let rise for 2-3 hours.
When ready, roll dough out very thin.

Worm Hill Chocolate “Mud” Pudding Parfaitmakes one XL, 2 large or 3 small jar parfaits
Grass: 1 1/2 cups shredded unsweetened coconut2 Tbsp spinach juice (or any green veg juice)Rocks: 1 cup leftover chocolate cake, crumbled into bitsMud: 3 cups chocolate puddingSand: 1/4 cup wheat germDeep Sand: 1 cup vanilla cookies, crumbledWorms: Trader Joe’s Skinny Frites – crispy potato sticks (or another worm-looking food)Sign: craft your own Worm Hill signFlowers: optional – I used inedible flowers, to be removed before eating. You can use edible flowers or herbs – or be sure to remove inedible ones before serving!
To Assemble: First add the crumbled vanilla cookies. Then a plentiful amount of chocolate pudding. Then the chocolate cake and wheat germ. Then toss the coconut with the spinach juice to dye it green. Add a good amount of coconut. To with worms and garnish flowers and sign.

Birthday Cake in a Jar
1 yellow cake mix, prepared according to package directions
1/4 cup rainbow sprinkles
1 jar vanilla frosting, tinted into two colors
Stir the rainbow sprinkles into the prepared cake mix. Bake according to package directions in a 9×13 baking dish. Once the cake is cooked and cooled, tear it into large, crumbly pieces.
Assemble the birthday cake in a jar by placing a small amount of cake into the bottom of four small canning jars. Top with one color of frosting, a bit more cake, and the second color of frosting.  Top each jar with a seal and lid. Store in the fridge for up to 2 days.  Serve with candles and a lot of birthday wishes.
Want to send your cake via snail mail? Feel free to pack it tightly and pop it in the mail, but you’ll want to make sure it arrives at your destination within 3 days for maximum freshness.
Makes four cakes in jars.

Rainbow Cake in Jar
1 box white cake mix made according to package instructions
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar.  Spoon equal amounts of turquoise batter, then green, yellow, and pink.  Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes (may require more time depending on your altitude and oven).
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
Pumpkin Pie Quinoa Parfaits
serves 2
2 cups greek yogurt
2/3 cups pumpkin puree
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/8 cup graham cracker crumbs
1/4 cup dry quinoa
pecans for garnish
Prepare quinoa according to directions. While cooking, mix yogurt, pumpkin and pumpkin spice together. Fill the bottom of 2 glasses with 1/4 cup graham cracker crumbs each. Spoon 1/2 cup of yogurt pumpkin mixture into glass.
Once quinoa is finished, season with cinnamon and let cool – I place mine in the fridge for 5 minutes. Once cool, add 1/2 cup quinoa to parfaits, then top with remaining greek yogurt. Sprinkle with pecans.
Banana Fudge Puding In a Jar
You’ll need:
 8 oz straight sided jars (you can buy HERE)
Vanilla wafers 9 or 10 per serving
Bananas (one banana per 4 jars or so)
3.4 oz box of instant banana cream pudding (one box will make about 8 of the 8 oz jars)
1 cup milk
1 cup heavy cream
Hot fudge sauce
Chocolate almond bark or candy melts
5 large egg whites
1 1/2 cups sugar
Melt candy coating according to  package directions and slice your bananas. Dip banana slices in the  chocolate and place on a wax paper lined baking sheet. Once all banana  slices are coated, place in the refrigerator to set.

Make your pudding according to box directions, substituting one cup of cream for one cup of the milk (yes I went there). Heat the hot fudge until spoonable, but not super hot.

Layer the jars as following:  Small  dab of pudding, one vanilla wafer on bottom and 4 around the sides  (rounded side facing out), a few spoonfuls of pudding, a few chocolate  covered banana slices, and a couple spoonfuls of hot fudge. Repeat  cookies, pudding, banana slices, and hot fudge. 

Make your meringue: Place egg whites  and sugar in a metal mixing bowl. Set bowl over a pot of simmering  water and whisk until sugar dissolves COMPLETELY. Transfer bowl over to  mixer and beat with whisk attachment for 5 minutes on Low. Increase  speed to High and beat for 5 more minutes. 

Pipe or spoon meringue on pudding. Brown with a kitchen torch.
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