Cookies and Cream in a Mug Cake

Okay, so today I felt like I needed something sweet. So I had a little search and found this. It can be done in about 20 minutes and really is delicious. Best of all, it uses ingredients that every household probably has. It's simple, easy, and drop dead gorgeous. I needed a quick recipe, as I'm going away next week, so won't be able to update this blog. Not that anyone looks at it, or will ever read this... Anyway, hoped you've somewhat liked my efforts so far. Happy Easter everyone!

Ingredients (Serves 1-2);

• 5 and 1/2 tbsp Plain Flour
• 4 tbsp Caster Sugar
• 1/8 tsp baking powder
• 1 egg
• 3 tbsp milk
• 3 tbsp oil
• 2 Oreos (I used chocolate ones)

For the Topping;

• 250ml Heavy Whipped Cream
• 2 and 1/2 tbsp Caster Sugar
• 3 Oreos, finely Crushed

Put all the ingredients apart from the Oreos in a jug

And mix until smooth, (use a metal spoon)

Lightly crush up the oreos and put into the batter, and crush with the spoon

It should look something like this

Pour the mixture into a large Microwaveable mug, and then cook in the microwave for about 1 and 1/2 minutes on a High Power. Check it's done, but mine was after the 1 1/2 mins

It will probably rise above the mug, but as it cools it will sink

Next make the Frosting Topping while it is cooling. Pour the cream and sugar into another jug

On a high power, use and electric whisk to mix together the sugar and cream until it forms stiff peaks

Put the oreos in a disposable bag and bash with a rolling pin until the pieces are very fine. Alternatively, use a food processor. 

Mix in with the cream and sugar gently

Put the topping on the top of the cakes and Enjoy!!

2 Ingredient Nutella Cake

Right, so to anyone who is out there, that cares in the slightest about what I'm babbling on about, I am very excited to share a recipe with you all. This cake really does only have 2 ingredients, and these aren't ingredients like cookie dough or cake mix, but 2 very basic things making this recipe gracefully easy and even more delicious! The only things you'll need are eggs and Nutella!

Ingredients (Serves 6-8);

• 4 Eggs
• 240g Nutella

To make, Preheat the oven to Gas Mark 4 / 350'F, and  line a Pie dish with Tin foil, about 8-9 inches wide,  just to stop it sticking to the dish. Next put the Eggs into a grease-free bowl and whisk, with an electric whisk, on a high speed for about 5 minutes, until they have tripled in size. Weigh out the Nutella on scales and put them in the microwave for about 20 seconds so it softens slightly. Put the Nutella into a larger bowl and add 1 third of the egg mixture and fold in so no egg streaks remain. Do the same with the second and last third, folding it in each time so the batter is smooth with no streaks. Pour the mixture into the pie dish and bake in the oven for about 20-25 minutes or until you can insert a knife and it comes out clean. Let it cool completely before serving and enjoy!

Press the tin foil onto the pan and wrap slightly around the edges so that it will stay there. Make sure you press to the base of the pan or the cake won't look correct once cooked

You will quickly see that the mixture multiplies in size and will become very light and frothy, this is what you want












(Notice well licked spoon on the right) Yum!














The Nutella should now be smooth and easily mixable, and quite difficult to resist eating











The first third is mixed in...

The Second Third...











And the Last third. The mixture is quite liquid based

























Put the Cake in the middle of the oven

35 minutes later........

Enjoy!!

Healthier Stuffed Potato Skins

Okay, well after I decided to look a little more into actual Savoury style cooking, I came across this recipe, which I adapted (As I thought that for people that hadn't eaten sweet potato before would prefer a milder dose of it). It's relatively simple, and it's healthier than normal Stuffed Potato skins. I have adapted the American measurements into grams, just to make things easier, but if anyone wants the American Equivalents, just ask

Ingredients (Serves 3-4); 

• 4 Medium Sized Baking Potatoes
• 1 Medium/Large Sweet Potato
• 1 and a half tbsp Butter
• 1 Shallot, Minced
• 75g Fresh Baby Spinach
• 60g Light Sour Cream
• 55g Light Cream Cheese
• 170g Chick Peas
• 1/2 Ball Mozzarella Cheese
• Salt and Pepper to Taste

First, Bake all Potatoes in Oven at Gas Mark 4 for 45-60 minutes, or until they are fork tender

While the Potatoes are cooking, Mince the Shallot into small pieces

Heat up a pan with the Butter, and Saute the Shallots over a medium heat until they are translucent.

Into this, add the spinach and Mix for 2-3 minutes, put this to the side

When the potatoes are cooked, allow them to cool slightly, and slice them in half

Take out all the fluffy yumminess from the potatoes, leaving enough on the inside to allow the skins to stand on their own,  and add it to the spinach mix. To this also add the Sweet Potato, this ads flavour, and make the potato a little creamier when mixed

Now add the Sour Cream, Cream Cheese and Chickpeas, mixing them all together. At this point add salt and pepper

After this is all mixed together, you should have a thick filling

Bake the Skins again, for around 5 minutes to make the skins nice and crispy.

Now dice up the mozzarella, cut them into small chunks

Fill the skins with the potato mix, making sure they look fabulous

Top with the Mozzarella cheese (Making sure to push the cheese in or it'll fall out) and Bake again in the oven for 10-15 minutes, or until the cheese has melted

And Tada!!! Finished. You can top these with bacon if you're feeling like you need some comfort food!