Sometimes, you just gotta have cake. But there are some days when you don’t feel up for eating a whole cake, a la Bruce Bogtrotter from Matilda, and on those days, you need a mug cake. This is the fudgiest, gooiest, most scrumptious cake I’ve ever had, and would love to share it with you.
- 3 tbsp plain flour
- 2 tbsp cocoa powder
- 2 tbsp brown sugar
- 1/4 tsp baking powder
- 1 row of Sweet Williams original chocolate, broken into small pieces
- 1 tsp vanilla extract
- 2 tsp Nesquik (or equivalent chocolate powder)
- 1 tbsp water
- 3 tbsp soy milk
- 1 tbsp canola oil
- 1.5 tbsp peanut butter
In a medium-large mug, mix together the dry ingredients, ensuring no clumps of flour.
Add in the chocolate pieces.
Mix in the wet ingredients (leave canola oil for last). Mix in 1 tbsp peanut butter.
Dollop 1/2 tbsp peanut butter on top.
Microwave on high for approximately 1 minute (less if you want extra gooey).
Devour the deliciousness!!!!
After three years of seeing different recipes and going “hmm that looks good”, I finally made a tofu scramble. Essentially it’s kinda like scrambled eggs, but without eating something from a chicken’s bum and killing hundreds of tiny chicks in the process.
You will need…
- 1/2 small sweet potato
- 1 small potato
- 75g (or more) firm tofu
- 1/4 onion
- 1 tsp minced garlic
- mild chilli flakes
- dash of soy sauce
- sesame oil (or olive)
How to make it:
- Dice potatoes and steam/boil in microwave or on stove
- Crumble tofu into small pieces (resembling scrambled eggs)
- Saute diced onion in frying pan with garlic and sesame oil
- Add tofu, soy sauce and seasonings, and cook for a few minutes
- Pour in now cooked potatoes and cook with additional ingredients (add more soy sauce/seasonings if needed) for a few more minutes
- When it’s to your preferred taste and seems cooked well enough, serve how you wish (e.g. with greens, toast, pepper, grilled tomato, etc.)
I hope you enjoy it as much as I did!