Single Serving Chocolate Pudding Cake

I've tried a few mug cakes. This one is actually good and very handy, as I'm the only one in the house these days who occasionally eats dessert. This recipe comes from justamumnz.com.

Ingredients

3 Tablespoons Plain White Flour
3 Tablespoons Sugar
1 1/2 Tablespoons Cocoa Powder
1/2 teaspoon Baking Powder
3 Tablespoons Milk
2 1/2 Tablespoons Oil (or melted butter)
1/4 teaspoon Vanilla Essence
1 1/2 Tablespoons Brown Sugar
1 teaspoon Cocoa Powder
3 Tablespoons Hot Water

Directions

1. In a small bowl add the flour, sugar, 1st measure of cocoa powder and baking powder and stir well.
2. Add to this the milk, oil and vanilla essence and and mix until fully combined
3. Pour into a microwave proof oversized mug or dessert bowl (it will rise during baking)
4. Sprinkle over the brown sugar and second measure of cocoa powder
5. Carefully pour over the hot water
6. Cook in the microwave for 1 and a 1/2 minutes, remove carefully once cooked
7. Serve warm with ice cream, cream, custard or a delicious dessert sauce!

Notes

Use an oversized mug or dessert bowl as it will rise and could overflow during cooking

PF Chang's Chicken Lettuce Wraps

 Recipe comes from damndelicious.net. Really good, while still being healthy. Bonus!

Ingredients

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 8-ounce can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Granola

This recipe comes from CookieandKate.com.

Ingredients

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes

Directions

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. (NOTE: The recipe says to add the dried fruit and coconut flakes later, but I added them here, and it worked fine.)
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (if you haven't already put the fruit in...and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Chicken with Mustard Cream Sauce

This comes from letsdishrecipes.com. And it's delicious!

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Instructions

1. Add olive oil to a large skillet and preheat over medium-high heat.
2. Season chicken breasts with salt and pepper.
3. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
4. Pour chicken broth into hot skillet.
5. Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.
6. Pour sauce over chicken and serve.

Flourless Peanut Butter Muffins

This recipe comes from the Gluten Free on a Shoestring blog. I have no problem with gluten, but I was looking for a protein rich muffin recipe, and this fit the bill. I made 11 muffins, 308 calories and 12 grams of protein each.

Ingredients

1 1/2 cups (384 g) smooth, no-stir smooth peanut butter
1 cup + 2 tablespoons (280 g) smooth applesauce
3 eggs, beaten
1/4 cup + 3 tablespoons (147 g) honey or maple syrup
1/2 cup (52 g) powdered peanut butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 ounces miniature dark chocolate chips (optional -- I used 1/2 cup)

Directions

1. Preheat your oven to 325°F. Line or spray the wells of a standard 12-cup muffin tin and set it aside.
2. In a large bowl, place the peanut butter, applesauce, eggs, and honey (or  maple syrup), and beat with a handheld mixer until very well-combined. Add the powdered peanut butter, baking soda, baking powder, and salt, and mix with a spatula until just combined. Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible. (NOTE: I stirred the chocolate chips in here.)
3. Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth or spread the top of the batter to distribute it in an even layer in each well. Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well. (Or stir them into the batter in step 2. Your choice.)
4. Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (about 25 minutes). The edges and very bottom of the muffins may darken a bit too much, but it doesn’t affect the taste. Remove the tin from the oven and allow the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. They freeze exceptionally well when placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.

Lemon Cranberry Muffins

Found this recipe on the back of the cranberry package. As usual, I cut the sugar in half.

2 cups fresh cranberries

1/2 cup milk (recipe called for 1 cup)

1/2 cup sugar

1/4 cup butter

1/4 teaspoon salt

2 eggs

1 tablespoon lemon zest (or 1 teaspoon lemon peel)

1/2 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1. Preheat oven to 350. In large bowl, mix the milk, sugar, butter, salt and eggs. Add the lemon zest and vanilla.
2. In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet and stir together. Mix until batter is smooth.
3. Slice fresh cranberries in half. Fold cranberries into batter.
4. Bake for 23-27 minutes until a toothpick inserted into the muffins comes out clean.

Rainbow Jello

 Posting here so that I don't have to bug Brynn for the recipe every Thanksgiving. Some recipes call for sour cream instead of plain yogurt. Go with your preference. Also, plan to hang out at home for several hours while you make this (one hour per flavor of jello). And try to keep folks from opening the fridge door in between layers.

Ingredients

6 boxes Jello (small boxes) Assorted flavors: strawberry, orange, lemon, lime, raspberry, black cherry  
2 cups plain jello
water

Directions

You will be making two layers from each box of jello. Use a clear glass casserole dish. The 9x13 size works great for six colors. If your dish is a little smaller, use 5 colors instead of 6. 

1. Add one package of gelatin to one cup boiling water. Stir until completely dissolved.
2. Measure out ¾ cup of the gelatin mixture into a second container. To this container, add 1/3 cup of plain yogurt and whisk until it is smooth.
3. To the remaining jello, add 2 tablespoons cold water and mix. Pour this into a 9x13 clear baking dish and refrigerate until set (30 minutes).
4. After 30 minutes, pull your dish out of the refrigerator and pour the yogurt mixture over the first layer.
5. Place the dish back into the refrigerator for another 30 minutes to set.
6. Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with yogurt.
7. Pour the clear jello mix over the top of the set layers. Then half an our later, add the yogurt mixture.
8. Keep repeating this process until you have all the layers done.
9. Cover with foil and refrigerate.