Baked Green Tomatoes

Since it's almost tomato season, I wanted to share one of my favorite recipes with all of you.  I promise, once you try green, they will become a summer staple.

Ingredients
1/2 C. Flour
2 Eggs, Beaten
5 C. Cornflakes
S & P
1/4 tsp. Cayenne Pepper
2 Lbs. Firm Green Tomatoes, Cut Thick
Lemon Wedges and Ranch Dressing for serving

Directions
Preheat oven to 425 degrees
Place Wire racks in a cookie sheet.
Place flour, eggs, and cornflakes into 3 separate, shallow bowls.  Season each with S & P
Stir Cayenne into to Flour.
Coat each tomato slice 1. Egg 2. Flour 3. Cornflakes (press lightly to adhere.)
Place on the rack in layers and place in oven.
Bake for 15 minutes or until each tomato is crisp and golden brown. Rotating the slices half way through baking.
Serve with Ranch and Spritz lemon onto each slice. Enjoy!

Easy Pizza Pockets

With Cheese on Top

So I have seen these pizza pockets all over "Pinterest" but there has been 1 major thing bugging me about them.  They never have any sauce in the recipes.  They are only meat and cheese.  This morning I came up with my own little twist on the average pizza pocket, and I have to admit that it turned out amazing.  Definitely a Hubby's top favorite recipe, and a recipe that will now be a staple at our house.  Anything easy, and delicious, is something I will make over and over and over!!  I made 2 different batches so I'll give you some pictures of both.  I hope you enjoy this one!

Ingredients

18-24 Rhodes Rolls, thawed

1 Package Pepperoni (regular size)

1 lb. Shredded Mozzarella Cheese

1 8oz. can Tomato Sauce

1 tsp. Minced Garlic (I used the kind that comes in a squeeze bottle)

a Handful of dried Onions

1 Tbs. Dried Parsley

1 Tbs. Dried Oregano

1 Tbs. Dried Basil

Pinch of Salt

Pinch of Pepper

Directions
In a bowl combine tomato sauce, garlic, onions, dried seasonings, and salt and pepper.  Whisk until well combined.  Set aside.

Without Cheese on Top

On your counter put a handful of flour down and dip each thawed roll in flour. Then take your rolling pin and roll it into a small disk (about the size of an individual pizza).

Place on one side of the disc 4-5 Pepperoni slices, a sprinkle of Mozzarella Cheese, and then in the middle of the disk pour 2 1/2 tsp. full of sauce.

You're then going to fold the dough over to create a little pocket.  Fold over all the stuffing and pinch all the sides close. Then place on a cookie sheet lined with parchment paper.

Once you have done this with each roll, take a sharp knife and cut a little hole in the top of each pizza pocket. Sprinkle on a little cheese, and cover with a paper towel for about 25 minutes.

Preheat oven to 350 degrees and bake for 15-20 minutes until the edges are browned and the tops are very lightly browned.

Removed from oven and place on a cooling rack for about 10 minutes before eating.  Serve with ranch dressing, or anything you like for dipping, or just eat plain like we did in our house.  I promise you are going to love these, and the possibilities are endless.  We just used Pepperoni, but you could add olives, mushrooms, peppers, anything your little heart desires.  Enjoy your own pizza pocket for everyone in the family.  There's enough for everyone to have 2nd's and even 3rd's.  Great dinner!!

Homemade Twinkies

I have long had an obsession with Twinkies.  I think they're amazingly delicious.  They are soft, chewy, moist, and full of delicious cream.  

Mine are not the typical twinkies because I add a little bit of "Flair" to these puffed little cakes.  I hope you enjoy my version....I've yet to have a complaint.  I've included the cupcake and layer pan directions.

Ingredients

2 C. Cake Flour

2 tsp. Baking Powder

1/4 tsp. Salt

1/2 C. Butter, room temp.

1 C. Sugar

3 Egg Yolks

1 tsp. Vanilla

3/4 C. Milk, room temp.

Vanilla Buttercream filling (recipe below)

Directions

Preheat oven to 375F degrees.

Cream butter and sugar until soft.  Beat until light, and then one by one add your egg yolks while mixing.  Mix until light and creamy.  Add vanilla.

Beat in the milk and the dry ingredients, until well incorporated.

Bake in a greased layer pan for about 25 minutes. 

You can also bake in a cupcake pan.  You fill the cupcakes 1/2 full and bake for 25 minutes.

Vanilla Buttercream Filling

2 sticks unsalted Butter

3-4 C. Powdered Sugar

1 tsp. Vanilla

Mix with hand mixers in a bowl until soft and creamy. 

Take an apple core or paring knife and create a hole length wise in the twinkie or in the middle of the cupcake. 

Fill a ziploc baggie with the buttercream and cut off the corner.  Pipe into the cakes.  (Just a note, I have shown the cupcake, and layer pan style.)  Enjoy!!!

Corn Dog Recipe

Happy Fat Tuesday everyone!! In celebration of this great day, I am sharing my traditional Fat Tuesday recipe with y'all.  Every Fat Tuesday my husband and I make my corn dogs.  Not only are they delicious, and 100% NOT nutritious, but they're Amazing!  I know you'll try one bite and you're going to Love them! Have a Happy Mardi Gras!

Ingredients

2/3 C. Flour

1/4 C. Cornstarch

1/4 C. Cornmeal

1/4 C. Sugar

1 Tbs. Baking Powder

1/4 tsp. Salt

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1 C. Buttermilk

8 Hot Dogs

8 Thick Wooden Dowels

Soy Bean Oil (I like to go with the healthiest oil when I'm making these, but you can use what you want.)

Directions

Preheat 4 inches of oil to 350 degrees.

Mix Flour, Cornmeal, Sugar, Baking Powder, Salt, Garlic and Onion Powder, and Buttermilk together, until well incorporated into a somewhat smooth batter.

Push each wooden dowel into the hot dog at least 3/4 of the way up.  I like to leave about 3 inches sticking out of the bottom.

Put Cornstarch into a pie plate and dredge each hot dog in the cornstarch.

Then dip and heavily cover each hotdog in the cornmeal batter. Circle around to get the top to twist a bit, and place in HOT oil. 

Fry for 3-4 minutes turning over 1/2 way through cooking.

After 4 minutes or when the outside is completely nice and really golden brown, pull out and place on a paper towel until it's cooled down a bit. 

Serve with Mustard and Ketchup.  Enjoy!

Chocolate-Almond-Coconut Milk

Coconut water is HUGE right now, and rightfully so.  It's extremely healthy, and has a lot of good nutrients, but I'm sorry, it's disgusting.  I needed something with a lot of potassium and electrolytes, and I came across this beautiful product...Sambazon Protein Chocolate-Almond-Coconut Milk.  It's nutritious AND Delicious!  My only problem was shelling out $3 a day for it when I'm drinking 2 of them a day.  

As I was walking down the aisle in Whole Foods to go pick some up, I walked passed CANNED coconut milk.  Well this got me thinking (which is something I really try not to do) and I figured, why not make my own?  I mean I have an amazing blender that will blend anything, and this canned coconut milk is only $1 a can, so I'm going to do it. 

I went and bought one of the bottles so I could see the ingredients on the back.  I figured that the only important things to have to make this was dutch process cocoa, powdered sugar, almonds, vanilla soymilk, vanilla extract, and coconut milk.  Turns out I was right.  So instead of spending a ton of money stocking up on these delicious bottles for the week, I stocked up on the ingredients to make it. 

As I checked out with my ingredients I realized that I had spent about $20 on everything, and I bought 6 cans of coconut milk so I would have it on hand.  I knew I better make this work or I just wasted money on what could have gone to the real deal.

I got home, pulled down the Blendtec to see if my Chocolate-Almond-Coconut Milk really would blend.  (I know, my sarcasm is hysterical.)  After I experimented a bit and tasted the final product I was VERY happy.  It literally tasted the exact same, and I only used 1 1/2 cans of coconut milk for 2 quarts of the finished product.  So my friends, I am here to share the wealth with all of you!  Enjoy!

Ingredients
1 14.5 oz can Coconut Milk
1/2 of another 14.5oz can of Coconut Milk (I put the remainder in ice cube trays, froze them and saved them for next time)
1 1/2 Tbs. Dutch Process Cocoa
1/2-2/3 C. Powdered Sugar
1-1 1/2 C. Vanilla Silk Soymilk
1/2 C. Raw Almonds
2 tsp. Pure Vanilla Extract
6 ice cubes (just to make it cold. this is optional)

Directions
In your Blender, blend up the coconut milk, almonds, and soymilk. Blend until the almonds have broken down. Then add remaining ingredients and blend until it's the consistency you want. 

If you want it runnier add more soymilk. If you want it thicker add more almonds.  If you want it sweeter more powdered sugar. Creamier? more coconut Milk....you get the idea.

Then I just pulled out some hand dandy mason jars, spaghetti jars, any jars, filled them up, and put them in the fridge to drink.  This recipe made 2 Quarts.

The best part is the little almond bits you get in every sip.  Put it on ice and drink it straight out of the jar. I hope you like it!!

Cinnamon and Sugar Toast

So I know all of you are reading the title of this recipe and thinking, "Why in the world do I need a recipe for cinnamon Toast?"  The fact of the matter is, that you don't.  But if you want to have the greatest Cinnamon and Sugar Toast you have ever had in your entire life, I highly recommend this recipe.  Follow to a "T" and you will not regret it.  It's amazing, and will blow any Cinnamon and Sugar Toast you have had in the past, out of the water!!

Ingredients

2 Slices Thick White Bread

4 tsp. Sugar

1/8 tsp. Cinnamon

unsalted REAL Butter

Directions

Preheat Broiler on Low

Mix the cinnamon and sugar in a little bowl while you lightly toast your bread.  When the bread comes out of the toaster slather it with butter and sprinkle 2 tsp. of the mixture on each piece of toast.  (This is the magic part) Take the 2 slices on buttered toast with the cinnamon and sugar, place on a cookie sheet, and place under the broiler for about 1 minute until the sugar has melted.  It is AMAZING!  

When the sugar melts and hardens a little with the broiler it just sends this ordinary breakfast favorite over the top.  I promise once you try having cinnamon toast this way you will never go back to the old toast, butter, and sprinkle.  Enjoy!!

No-Bake Vanilla Custard

 If you need a quick dessert, this is one of my favorites! If you put it with some fresh fruit it makes the perfect after dinner treat!  It's fast, easy, and delicious.  I normally always have everything that I need already at my house, so it's one of those you can make anytime.

Ingredients

1/2 C. Heavy Cream

1 1/2 C. 2% Milk

2 Eggs, beaten

1 tsp. Vanilla

2 Tbs. Cornstarch

1/3 C. Sugar

Directions

Whisk eggs in a bowl until blended and set aside. 

In a saucepan over medium heat bring the milk, sugar, cream, and cornstarch to a steam, whisking constantly. Do not boil, just get it steaming. Take off heat and mix 1/3 C. of the milk mixture and whisk into the eggs to temper the eggs.  Then add the eggs into the milk mixture, and return to heat. Continue to whisk over medium heat until thick (about 3 more minutes) Remove from heat and add vanilla. 

Chill.  Serve with fruit or by itself.

Marshmallow Caramel Popcorn

I was craving a treat tonight, and this is what came out of that craving.  It turned out delicious and to die for, and I think all of you are going to love it!  Plus, it's SUPER easy!

Ingredients

2-1/3 cups popcorn kernels

1/2 cup butter

1 3/4 cups brown sugar

4 Tbs. Light Corn Syrup

2 tsp. Vanilla

16-20 Large marshmallows

Directions

In a popcorn popper. pop 1/3 cup of kernels. After the 1st batch, pop the 2nd 1/3 cup of kernels.  Remove any unpopped kernels and set aside.

In a pan over medium heat, melt butter, sugar, and corn syrup.  Add vanilla.  Slowly stir in marshmallows until they melt. Don't let your mixture boil.  

Poor over your popcorn and stir until everything is well coated.  Enjoy!

Midnight Smoothie

 So I woke up up this morning in the middle of the night craving a smoothie, and I must say that the outcome was delicious!  

I was going for strawberry, but my husband had conveniently eaten the strawberries earlier in the day so I used what I had on hand and this is what I came out with....

Ingredients

2 Bananas

3/4 cups Blueberries

1 Blueberry Yogurt

5 Ice Cubes

1/2 cup Vanilla Soy Milk

4 Fuji Apple Slices

Directions

Blend together in your blender until smooth, and enjoy!

Old Fashioned Dots

Picture by Living

I love Halloween!  I love having the little kids come knock at my door and trick o treat.  I love to see their costumes, and their faces as they dig through my bowl for candy.  It is one of my most favorite nights of the year.  I like to have something extra special for my treater's that I know personally.  This is one of my go-to recipes for the special little kids that I love and adore. This treat was one of my favorite's growing up, and it never seems to fail to be my little kids favorite too!

Ingredients
1lb. Powdered Sugar
5 Tbs. Meringue Powder
1/2 cup Water
Yellow and Red Food Coloring, for Halloween colors. You can use any that you like though.

Directions
Line a baking sheet with 10x13 inch freezer paper strips.  I like to tape mine onto the baking sheet so they don't slip.

Beat together sugar, meringue powder, and water, with a mixer.  (Test a little bit with a toothpick on the freezer paper to make sure that the icing forms a domed dot, and doesn't spread.  If it forms a peak it's too thick and you need to add a tiny bit more water 1/2 tsp. at a time.  If it's too runny you need to ass more sugar 1 tsp. at a time.)

Divide icing into 3 bowls.  Mix your red and yellow to get orange, then do one yellow, and one white. (Like I said in the ingredients though, you can do any colors you like.)
Put the icing into piping bags and squeeze into the corner (I just use Ziploc baggies and cut off the corner of one side).

Pipe dots 3 to a line onto your freezer paper.  (I normally draw straight lines horizontally all the way down the freezer paper so I know how to line up the dots.  Then I just erase after the dots have dried. You can also find templates for this online.)  Alternate the colors all the way down so you have equal Yellow, Orange, and White.  (I like to make mine look like the candy corn).

Let stand uncovered until the dots are firm and hard.  It normally will take anywhere from 24-48 hours, so do this in advance before Halloween.  Then pop off and enjoy!!

Homemade Fruit Roll-Ups

I saw this recipe on pinterest from loveyoumadly.com. I was so excited about it, that I had to share it on my page! I tried it, and it's amazing! This girl is brilliant, and I'm so glad she shared. Here you go...

100% Real Fruit Roll-Ups

This recipe is pretty flexible. You have the freedom to pick one fruit or mix different kinds. You can use fresh, frozen and dried fruit. Below the recipe are some fruit combination suggestions, but feel free to try out your own combos too. I suggest making a few different trays of fruit at the same time because these won’t last long in your house and though they are VERY simple to make, they do take a long time to set.

1. Warm the fruit in a pot on the stove and mix it into a puree. If there are seeds in the puree you can pour it into a sieve to get the seeds out (I didn’t).
2. Spread the puree on a oil-sprayed silpat baking mat (my baking love!) or parchment paper (BE SURE to spray! If you don’t it will stick!). 1 1/2 cup of fruit puree is enough for 1 baking sheet, and put in the oven on 140°F (or as low as your oven can go. my stove’s lowest temperature is 170). Leave the oven door open a little bit to let the moisture out.
3. They are done when the puree isn’t sticky anymore, you normally need between 5-8 hours depending on the oven and your fruit choices. (If you live in a warm climate, you can just leave the pan in the sun for the day).
4. Use a sharp knife or pizza cutter to cut them and roll them with wax or parchment paper when they are still warm. Enjoy this healthy alternative.

Fruit combination ideas:
Yellow: 1 fresh mango, 200 g dried apricots, 1 orange (the juice) (these came out the best in my opinion!)
Purple: Frozen raspberries, frozen blackberries and 1 banana (these were very seedy, you could replace the raspberries with blueberries)
Green: Kiwi, mango and mint leaves
Blue: Blueberries and grape juice
Red: Strawberries and banana
You can also add spices such as cinnamon, cardamom, vanilla pods or mint leaves.

Clover Orange Rolls

These orange rolls are delicious and incredibly easy! I make these for parties, sunday dinners, and treats for my neighbors.  You are going to love them on a special ocanssion, especially when you don't have a lot of time.

  

Ingredients

18 Rhodes Dinner Rolls, thawed but still cold

Zest from 2 medium sized Oranges

1/2 C. Sugar

1/4 C. Butter, melted

Icing Ingredients

1 C. Powdered Sugar

1 Tbs. Butter, melted

1/2 tsp. Vanilla

3 Tbs. freshly Squeezed Orange Juice

Directions

Spray one 12 hole muffin tin with nonstick cooking spray.

Combine sugar, zest, and 1/4 C. melted butter in a bowl.  Mix well. 

Cut each roll in half, and dip the entire 1/2 of each roll into the sugar mixture.  Then place 3 halves (so 1 1/2 rolls) into each muffin hole.  Cover with plastic (not tight just loosely) and let rise until they have doubled in size.

Preheat oven to 350 degrees and bake on the center rack for 10-12 minutes, until golden on top.

Cool the pan with the rolls still inside until slightly cool.  Then frost while they are still in the muffin pan.  Let the glaze harden a bit and eat!

For the Icing

Mix powdered sugar, butter, vanilla, and orange juice, into a bowl.  With a pastry brush, over each of the rolls while they are warm.  Sprinkle with a little more zest from an orange to finish off, and enjoy!

Golden Graham, Coconut, Chocolate Treat

These are devilishly addicting.  I made them for my husband one day when I was creating treats with what I had in the pantry and he fell in love, okay okay, I did too.  I think we ate the entire thing during one movie!  It really is that good!

Ingredients
1/3 cup Butter (YOU HAVE TO USE BUTTER!)
1 (10oz) bag Marshmallow Minis
1 box Golden Grahams
1 cup Milk Chocolate Chips
1 cup Shredded sweetened Coconut

Directions
In a big bowl pour in your cereal, chocolate chips, and coconut.  Set aside.

In a sauce pan over medium heat melt the butter, add the marshmallows and melt until it is a sauce.  Remove from heat and pour over the cereal and coconut mix.

Mix slowly and thoroughly so every piece of cereal is kissed with the delicious butter mixture.  The chocolate chips will start to melt from the heat and everything is going to blend so well.  When everything is well combined, pour out onto a baking sheet and cool in your refrigerator.

You other option is doing what I do, eat it hot right out of the bowl.  Either way you're going to love this dessert!

 P.S. for an added bonus at the end of mixing everything when it has cooled off a little bit I'll throw in some more mini marshmallows so you get some whole ones in there.  :)

Egg Custard Recipe

Ingredients

4 large Eggs

1/2 cup Sugar

1/2 tsp. Salt

1 can Evaporated Milk

1 cup Water

2 tsp. Vanilla extract

Ground Nutmeg

Directions

Preheat oven to 350 degrees.

In a sauce pan bring all the ingredients together until steaming, but do not boil.  

Pour into a baking dish, sprinkle with nutmeg, and place in a water bath. (I place my small baking dish in a bigger baking dish filled with water.  You want the water to come up about 1/2 inch to 1 inch on the sides of the baking dish with the custard in it.) Bake for 40 minutes or until a knife inserted comes out clean.

Let cool on a cooling rack and then place leftovers in the fridge.  If desired sprinkle more nutmeg on top when the custard comes out the oven.  Enjoy!

Cranberry Glaze Turkey Meatballs

I tried these earlier this week and I loved them.  I took a recipe I found online somewhere and made it my own, and I was super excited on how it turned out.  This is another really good dish to take to your superbowl party coming up!

Ingredients for Glaze
1 cup Sugar
1 cup Water
12oz. Cranberries (fresh or frozen)
pinch of salt
1 tsp. Orange zest
2 tsp. Cidar Vinegar

Directions for Glaze
Bring everything to a simmer in a pot.  Bring it to a boil and then reduce to a simmer.  Let simmer for 20 minutes.  Then take out of the pot and push through a strainer with a bowl on the opposite side to catch the glaze that's being pushed through the strainer.  Set aside.






Ingredients for Meatballs
2 large slices of bread
2 Tbs. Milk
1/4 cup Parmesan, grated
1 1/2 lb. Ground Turkey
1/4 cup Cottage Cheese
1 egg
1 tsp. Salt
1 1/2 tsp. dried Fennel seeds
2 tsp. dried Parsley flakes
flour for dusting
Vegetable oil for cooking

Directions for Meatballs
Tear your bread into crumbs and then mix with milk.  Whisk an egg in a separate bowl.  Combine the egg and the crumbs to the rest of the ingredients in a big mixing bowl.  Mix everything together with your hands and then make into 2 inch round meatballs.

Heat 1/4 cup of vegetable oil to a rippling stage.  Sprinkle flour on meatballs and then slowly brown on each side.  Once every side is browned on each meatball, pour the glaze over the meatballs.  Put a lid on and let simmer for 5-10 minutes, just until the meatballs are completely cooked and the glaze has thickened.  Serve over some Jasmine rice!  Yummy!!

Homemade Caramels

I grew up with a Dad who made caramels every weekend from Halloween to Christmas.  He made them with nuts, with chocolate, with fruit, with sea salt (my personal favorite), with just about everything, and I give him props because they were always delicious!  I have never tried to make them because candy intimidates me to no end, but that all ended today.  I told myself that it's Christmas, and having to be a bit more frugal this year I needed gifts for my neighbors, so the caramel experiment was born.  

 I am pleased to say that it turned out great!  Not only are the caramels delicious, they are just as good as my dear old Dad's.  I was thrilled with the outcome! 

I have to be honest though, I didn't get it on the first try.  I made them, but didn't let them boil for long enough so after they had set up, I pulled them out of the 9x13 baking dish, and put them back in the pan and boiled them for another 5 minutes.  So if you make them and they're not done enough (if they're too sticky and still falling apart) just know that you can always reheat them and boil them again.  Just remember that with candy you need to use a wooden spoon and you need to stir it constantly.  I also didn't use a candy thermometer, but I'm sure that would have helped my problem.  I just don't have one, so I did without.  I mean come on, my Dad never used one.  ;)  If you are going to use one though my Dad said that you want the temp. to be 244 degrees.  Okay, on to the recipe!

Ingredients

1 can Sweet and Condensed Milk (the good stuff, eagle brand)

1 (or 2) tsp. Vanilla (I really like my Mexican vanilla so I use 2)

2 1/4 cups Brown Sugar

1 cup Light Corn Syrup

1 cup Butter

Directions

 In a pan melt the butter.  Then over medium heat combine all the ingredients except for the vanilla.  Stir constantly with a wooden spoon until it comes to a rolling boil.  Once it starts to boil the caramel will change color.  It will get a light brown.  Let it boil for about 6-7 minutes.  After about 6 minutes get a cup of cold water and drizzle a little caramel into it.  Let it cool for a few seconds and then see if you can roll it into a small ball with your fingers.  If it still falls through your fingers it's not done.  If you can make it into a soft ball your caramel is finished or if it reaches 244 degrees. 

Remove from heat and stir in the vanilla.  Line a baking dish with parchment paper and pour the caramel into the baking dish.  Let set up either on the counter or the refrigerator until hard.  Then to cut into little pieces I take the entire thing out holding the parchment paper and then cut with a pizza cutter to get exact pieces. 

For your neighbor gifts, cut little squares and then roll them up in the parchment paper and twist on the ends.  Place in a a cellophane bag, tin, a cute Christmas bag, and tie with your little Christmas card.  Your neighbors will love it!  I've put a few of my favorite ideas on here.  Merry Christmas!

Bit O Honey

This is one of my most favorite candies on the planet!  After a few weeks of trying, I think I have finally got it.  So here you go...

 Ingredients

1/2 cup Honey

1/2 cup Sugar

1 ounce Almond Paste

1 cup Dry Powdered Milk

Directions
Melt honey, sugar and almond paste together, stirring with a wooden spoon, until reaching
the soft-crack stage at 270 degrees Fahrenheit. Let cool to 180 degrees Fahrenheit. Add
dry powdered milk and mix well with the wooden spoon. Let cool to 110 degrees Fahrenheit and
roll out on a cutting board. Cut into rectangular chunks about one inch long. Let harden.
Wrap in wax paper to store.
Makes 3 dozen.

Coffee Cake in a Mug

I love coffee cake!  I make it every time Dave doesn't have school as his special breakfast, but there are some mornings where I just want it and don't want to make a huge pan.  I came up with this brilliant idea to make a coffee cake, in a coffee mug, in the microwave!  Yay!  So here is the recipe, and now you can have your coffee and eat your cake too!

Directions

Well, first you'll need a cup. If you want it to puff up over the top of the cup, use a small one. Or if you want to dig into the cup, use a big one. It matters not.


Add a tablespoon of butter.


Soften it in the microwave for 10-15 seconds. Don't melt, just soften.


Stir in 2 tablespoons of sugar until it's fluffy and creamy, maybe 30 seconds.


Now you can add some egg. you don't have to, but without egg it's more crumbly and less cake-y. You can do a whole egg, but I like to break the egg into a ramekin and stir it up, then split it between two cups of coffee cake, or just use half for one coffee cake. But really, play it by ear. Try it out and see what tastes best to you.


Then stir in 2 tablespoons of sour cream and a few drops of vanilla. We're talking droplets here, don't add too much.

Stir in 1/4 cup of flour and 1/8 teaspoon baking poweder.

If you want some crumb topping (you know you do), in a separate ramekin or bowl add 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon.


Smoosh it together with your fingers for a few.


Now back to your cup. Your ingredients are all mixed up, so...


Add the crumb topping mixture to the cup...


Then microwave it. Start with 1 minute, then do 10 seconds more until it's done to your liking. For my microwave, a minute 20 seconds does it perfectly.


It will be REALLY HOT when you take it out of the microwave.


Let it cool down for a few seconds, then dig in.


This is basically a start for a quick microwave coffee cake in a cup recipe, you can adjust to your own tastes and liking, since this is a serving for one after all. I like it just like this, but my husband doesn't mind it without the egg. You may want more of this or less of that to suit your tastes. I look forward to hearing any adjustments you make and finding out if cake in a cup seems worth it to you. Enjoy!