I’ve tried to make a few Mug Cakes before, mainly just Chocolate Chip Cookie-esque ones, but they never seem to turn out how I want them to. However, last night I was craving something sweet to eat while watching the new season of Bates Motel and realized I had about half a bag of Funfetti Cake Mix sitting in my cabinet. So I thought I would try another mug cake, hoping that this one wouldn’t fail me. Spoiler Alert: I finally found a mug cake I like, and this is it!
Whip up the Cake Mix, Egg, Oil, and Water into a good ole Coffee Mug and stick it in the microwave for 1 minute and 30 seconds (I like my cakes/cookies really moist so I only cooked it for 1 minute and 15 seconds!).
When it’s done, if you want to make it extra tasty, plop a dollop or two of the Funfetti icing on top of the baby cake. Or if you’re feeling really ambitious, while everything is still hot, mix the icing fully in with the mug cake and you’ve got a warm, gooey Funfetti mug of wonderful deliciousness!
There ya go, in less than five minutes you’ve got a warm mug of Funfetti in your hand and a new trick up your sleeve!
The recipe was adapted from Table for Two (serves 3-4):
Sauce Ingredients:
1/4 cup soy sauce
1/4 cup of water
1-2 tablespoons honey (I like it a little sweet!)
1 tablespoon of (dark) brown sugar
1 teaspoon grated ginger
Dish Ingredients:
3 cloves garlic
1/2 red onion
1 large boneless, skinless chicken breast or chicken strips cut into pieces
1 tablespoon coconut oil
1 egg (optional)
chopped cilantro
2 Seaweed sheets
Boil the Soba noodles in lightly salted water for 5-6 minutes (I used the 9.5 OZ package of noodles) and drain.
Mix the following sauce ingredients all together in a bowl and set aside.
In a pan over medium heat add 3 cloves of minced garlic, chopped red onion, and a tablespoon of coconut oil. (Optional additions: carrots and mushrooms)
After simmering for 5 minutes, I scrambled in an egg to the mixture for two minutes and then added the chopped chicken. Cook until the chicken is completely cooked through.
Add the sauce mixture over everything, stir well and simmer for 4-5 minutes.
Toss the Soba noodles and shredded seaweed with everything.
Top with cilantro leaves (maybe even bean sprouts and/or peanuts) and enjoy!
I’ve been so obsessed with my Thailand Box from Try the World that I accidentally neglected my Japan Box, which has so much to offer. So yesterday during a lazy Sunday, I decided to get out my Japan Box and make a recipe. I saw one for these Matcha Shortbread Cookies and knew I had found my answer. My mother gave me a Totoro rolling pin for Christmas I had been dying to use so this was the perfect recipe!I cut the recipe in half, since I was low on butter and didn’t need want to tempt myself with 24 cookies in my apartment.
I followed the recipe, with one small twist of using half brown sugar/half white sugar for the sugar portion of the recipe. Other than that, I followed the same ingredients and directions from TTW’s recipe and they turned out so cute and delicious:
INGREDIENTS
2 cups flour, plus more for rolling
2 Tbsp. matcha green tea powder
½ tsp. salt
2 sticks butter, at room temperature
½ cup sugar
DIRECTIONS
1. Combine the flour, matcha, and salt in a small bowl. In a medium bowl, beat the butter until creamy, about 5 minutes. Add the sugar and continue to beat until light and fluffy, about 2 minutes more. Gently stir in the flour mixture until just incorporated.
2. Place a piece of parchment paper on a work surface and dust with flour. Roll the cookie dough to ¼-inch thick. Chill until firm, about 30 minutes.
3. Preheat the oven to 325°F and line two baking sheets with parchment paper. Cut out cookie rounds using a cookie-cutter and transfer to the baking sheets. Gather, roll, and cut out the scraps once more. Chill until firm, about 10 minutes.
4. Bake until a knife inserted into the middle of a cookie comes out clean, about 15 minutes. Cool on a wire rack and serve. Store in an airtight container for up to 2 weeks.
Curry is one of my favorite dishes to make because you can improvise using whatever vegetables you have in your house. I could hardly wait to try the Red Curry from my Try the World Thailand Box (read more about Try the World here) because I’ve heard such great things about it. For dessert, Jasberry Rice Pudding with sliced mango. My sister made the Jasberry Rice Pudding with Banana slices earlier this week. If you don’t want to sign up for the subscription boxes, you can still order these ingredients (like the Jasberry Rice and Nittaya Curry Paste) from their online store!
I adapted the recipes to serve 2 instead of 4, and used chicken instead of beef. I also didn’t have fish sauce so I used soy sauce for the salty flavor. 🙂
RED CURRY WITH CHICKEN AND AVOCADO
Ingredients:
From the Try the World Thailand Box
– 2-3 TBSP Nittaya Thai Curry paste (can be substituted with other curry pastes) – 1 cup cooked Jasberry rice (can be substituted with white or brown rice)
From Your Pantry
– 1 14.0z can of coconut milk – 1 TBSP soy sauce or 1 TBSP fish sauce -2 TBSP Tamarind Concentrate or 1/2 TBSP Tamarind Paste – 1 TSP sugar
Fresh Meat & Produce:
-4 Fresh Kaffir Lime Leave (optional) – 1 Russet Potato, peeled and diced – 1 Sweet Potato, peeled and diced – 1 Large Carrot, cut lenthwise and sliced 1/4 inch thin – 1/4 cup basil (with stems) – 1/2 pound boneless white chicken, sliced – 1/4 small onion, thinly sliced -2 cloves of garlic, chopped – 1/4 red bell pepper, sliced, for garnish -1/2 avocado, diced
Directions:
Heat a skillet over moderate heat. Combine 3 to 5 tablespoons of the thick coconut cream from the tops of the can with the curry paste and lime leaves. Transfer to a pot and cook until fragrant and browned, about 3 minutes.
Add the remaining coconut milk and bring to a boil. Add the potatoes, carrots and basil leaves and continue to boil until reduced by a quarter, 5 to 10 minutes.
3. Add the chicken, onion, garlic, soy sauce or fish sauce, tamarind concentrate and sugar. Reduce the heat and let simmer until the chicken and vegetables are cooked through, about 20 minutes.
4. Add the avocado and mix in until warm. Transfer to two plates, garnish with bell peppers, and serve with the cooked rice.
JASBERRY RICE PUDDING WITH MANGO (adapted from Try the World – serves 2)
Ingredients:
From the Try the World Thailand Box
-1/2 cup Jasberry Rice
From Your Pantry
-1/4 TSP salt – 1/2 13.7 oz can coconut cream, stirred – 1/8 cup brown sugar – Fruit (optional), for garnish
Directions:
Bring the rice, salt and 2 and 1/4 cups of water to a boil. Cover, reduce the heat, and let simmer for 35 minutes. Strain, then return to the pot. Stir in 1/2 cup of coconut milk and the sugar and bring to a boil over high heat, then reduce and let simmer, stirring occasionally for about 20 minutes. Let cool.
Transfer to two bowls, add the remaining coconut milk, and garnish with fruit.
C'est le Brie 