Summer’s ending, it’s getting cold outside, let’s make us some summer memories in the comfort of our own kitchen!
Instead of using graham cracker crumbs, which bog down the bubbles and make this vegan recipe very dense, I use regular flour with graham cracker flavouring to make the cake part of this delectable microwave dessert. The secret to the marshmallow part is marshmallow fluff, which is greatly superior to mini marshmallows in that it doesn’t just melt and disappear in the microwave.
- 4 Tablespoons flour
- 2 teaspoons brown sugar
- 1/2 teaspoon ground flax seeds
- 1/4 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/2 teaspoon honey (sorry hardcore vegans – this is important to the graham cracker taste)
- 1/4 teaspoon vanilla extract
- 3 Tablespoons milk (any kind – I use almond)
- 2 teaspoons vegetable oil
- 1 teaspoon marshmallow fluff (if you can’t find this, you can just use mini marshmallows. If you’re vegan, there is a vegan version, or use vegan marshmallows)
- a few chocolate chips
- In a small bowl, mix together dry ingredients, then add the rest except marshmallow and chocolate chips. Mix until just smooth.
- Spoon 2/3 of the mixture into a buttered mug – this is a small (but intense) cake, so use a small mug.
- Spoon marshmallow fluff into the centre of the first layer of batter, and spread it out as much as possible.
- Sprinkle chocolate chips on top of the marshmallow fluff.
- Spoon the rest of the batter on top of the marshmallow and chocolate, spreading it to cover them.
- Microwave for 50-70 seconds – this will vary depending on your microwave, but your cake is done when the cake just looks dry on top.
- Let cool a couple minutes and enjoy with a glass of milk (or not, whatever, I’m not gonna dictate your beverage choice)
Eat this lightened-up peanut butter pudding instead of spoonfuls of pb right out of the jar the next time you have a nut butter craving.
- 1 teaspoon powdered sugar, maple syrup, honey, agave, or molasses
- 2 tablespoons peanut butter (not the all-natural kind)
- 1-3 tablespoons of milk (any kind – I usually use almond)
- optional (pb-cinnamon): a sprinkle of cinnamon
- optional (pb-chocolate): 1 teaspoon cocoa powder + 1 more teaspoon of sweetener
- optional (lazy pb-chocolate): a dollop of nutella or chocolate syrup
Put all the ingredients in a vessel (I usually use a mug or a mason jar because they mixing can get messy in a bowl) and mix. Just mush it all together and keep mixing until it’s smooth and pudding-y. Start with just a bit of milk and keep adding it until you get a good texture. Different peanut butters require different amounts of milk.
To finish the story: Arlie actually did manage to salvage Alannah’s pudding. It turns out that 3 teaspoons of milk was just too much and a bit more peanut butter and some more mixing yielded a perfectly yummy (if rather vanilla-y) pudding.
Mug cakes are the ultimate student food. Here are the recipes for two very simple, very delicious, very fast mug cakes.
- 3 tablespoons flour (or 2 for a smaller but richer cake)
- 1 heaping teaspoon sugar
- ¼ teaspoon baking powder
- ½ teaspoon ground flax seeds
- ½ teaspoon cinnamon (for peanut butter cinnamon mug cake)
- 2 tablespoons cocoa powder (for chocolate mug cake)
- 2 tablespoons peanut butter (for pb cinnamon)
- 1 tablespoon vegetable oil, or melted butter or margarine
- 3 tablespoons milk (any kind – I usually use almond)
- ¼ teaspoon vanilla extract
- optional: chocolate chips (leave out the cinnamon and add chocolate chips to the pb mug cake, or add chips to the chocolate for double chocolate. Both highly recommended.)
Mix all dry ingredients together with a fork in a large mug. Add wet ingredients and stir until just smooth. Place in the microwave for 1 min. All microwaves are a little different, but your mug cake is done when it doesn’t look wet on top.