Microwave Snacks You Can Cook In A Mug

Coffee Cup Quiche 

Yield: 1 serving
1 egg
1 1/2 tablespoons milk
Salt
Ground black pepper
1/4 of a bagel (or similar amount of French bread, etc.)
2 teaspoons cream cheese
1/2 slice prosciutto or ham
Fresh thyme leaves or fresh chopped chives
Dijon mustard
1. Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme.
2. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.

Blueberry Flax Microwave Muffin

Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy!

Minutes to Prepare: 1

Minutes to Cook: 1

Number of Servings: 1

Ingredients

1 ounce frozen blueberries
1/4 cup ground flaxseed
1/2 tsp baking powder
2 Tbsp sugar-free pancake syrup
1/2 tsp orange zest
1 egg white
1/2 tsp nutmegMix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking. Please comment if you make this recipe! Enjoy.

2-Minute French Toast in A Cup

2-Minute French Toast in a Cup Recipe
First you need bread. This is pan de mie, which is basically just french for sandwich bread. Your weber white will work fine, or whatever you have on hand. I prefer my french toast soft-ish but if you like a little crunch go for a baguette. It truly does not matter. An old croissant. A nutty multigrain. A pile of tortillas might even work, i’m not kidding. Anyway, you’ll need one or two pieces of bread per cup. I like to make 2 cups at once so I can split an egg, but you can totally make one big cup with more bread and a whole egg. Work with what you’ve got.

Cube your bread.

Get your cup or cups ready. Butter the inside, either rub a pat of butter around, or you can melt the buter in a mircowave and slosh it around. Up to you.

Place the bread in the cup of your choosing. I used two small cups this time because my pesky husband wanted in on the action, but one big cup totally works. About a slice or a slice and a half will do it. Smoosh it down a bit but don’t compact it so much cause you need the liquid to be able to work it’s way in.


Now in a separate cup or ramekin do the following:
-crack and egg into it
-add 3 tablespoons of milk
-sprinkle cinnamon
-if you like your french toast really sweet or vanilla-y, add a single drop of vanilla extract (I don’t do this, but it might make you love it even more)

Mix it all together with a fork.

Pour the mixture into your cup/cups. Smoosh it a little, and give it a minute to soak down into the bread.

Now stick your cup in the microwave. Start with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). In my microwave that’s 1 minute, 20 seconds.

Mmm, eggy cinammon-y bread. Yes!

Add syrup. You have to have syrup. Or whip cream. But really, syrup.

Eat. Repeat nightly, or morning-ly.

Cinnamon Roll Mug Cake (made in 3 minutes!)

Ingredients

• 2 Tbsp applesauce
• 
  
• 1 Tbsp vegetable oil
• 
  
• 1 Tbsp buttermilk
• 
  
• 1/4 tsp vanilla extract
• 
  
• 1/4 cup + 1 Tbsp all-purpose flour
• 
  
• 2 1/2 Tbsp packed light-brown sugar
• 
  
• 3/4 tsp ground cinnamon
• 
  
• 1 dash ground nutmeg (optional)
• 
  
• 1/4 tsp baking powder
• 
  
• 1/8 tsp (scant) salt
• 
  
• 1 Recipe Cream Cheese Icing, recipe follows

Cream Cheese Icing

• 1 Tbsp Cream Cheese or Neufchatel Cheese, softened
• 
  
• 2 Tbsp powdered sugar
• 
  
• 1 tsp milk

Directions

• Prepare Cream Cheese Icing according to directions listed, set aside. Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth. Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds. Serve warm topped with Cream Cheese Icing.

Cream Cheese Icing

• Combine all ingredients in a small bowl and whisk with a fork until smooth.

Chocolate Peanut Butter Mug Cake

Chocolate Peanut Butter Mug Cake
2 tablespoons butter
2 tablespoons peanut butter
1/2 teaspoon vanilla
1 egg
2 tablespoons sugar
2 tablespoons flour
3 tablespoons cocoa powder
1/8 teaspoon salt
1/8 teaspoon baking powder
3 tablespoons chocolate chips
Melt the butter in a small dish. Add the peanut butter and mix well.
In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge.
Peanut Butter Pie Mousse
1 tablespoon softened cream cheese
1 tablespoon peanut butter
1/2 teaspoon vanilla
2 tablespoons whipped cream or cool whip
1 tablespoon powdered sugar
Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.

 

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5 Minute Desserts

 

5-minute Chocolate Cake

TOOLS:

• Mug
• Digital Scale
• Microwave

INGREDIENTS:

• 4 tablespoons flour – make sure you measure it right – or the cake is a lie!
• 4 tablespoons sugar
• 1 tablespoon unsweetened cocoa
• 2 tablespoons whisked egg – 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right!
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips
• splash vanilla or other flavoring – try peppermint or cinnamon

For a fudgier version, omit egg.

Step 2: Mix your ingredients

• Add all of the dry ingredients to the mug and mix.
• Add the egg and combine well. It gets pretty pasty at the point.
• Stir in milk and oil.
• Add chocolate chips* and splash of vanilla. Stir well.

*if you don’t have chocolate chips, try a broken up candy bar – I can’t stress how much this amps the awesomeness of your cake

Step 3: Nuke It!

• Microwave for 3 minutes in a 1000w oven, or 4 minutes in a 700w oven.

It will start to crown over the top of the mug. Don’t panic! It will collapse once the heat stops.

5 Minute Bread Pudding for One

When you don’t know what to do with those pesky end heels of your bread loaf – turn them into fluffy, custardy gold with this super quick and simple dessert!

Step 1: Tools / Ingredients

These ingredients are more suggestions, you can easily make substitutions to almost everything but the bread and eggs.
You’ll need:
- a microwaveable coffee cup or bowl
- bread (stale ok!)
- 1 egg
- 1-3 tablespoons sugar
- 2 tablespoons of yogurt or milk
- 1-2 tablespoons of butter / margarine
Optional ingredients:
- 2 tablespoons applesauce
- 1 tsp vanilla
- dash of cinnamin

Step 2: Tear it up!

Now tear up your inedible bread. I happened to have some “english muffin bread” from Trader Joe’s, I think it really enhances the taste and texture since it’s already kind of dense and spongy *Mmmmmmmm*
Put the pieces into the cup and set aside.

Step 3: Mix & Pour

Whisk together all remaining ingredients. If your butter is not soft enough yet, it’s ok to melt it.
Pour the mixture on top of the bread. If needed, use a fork to help it along down into the crevices so it makes its way throughout the bread.

Step 4: Microwave, set and serve

Pop in the microwave for about 2 minutes. When it’s done, let it cool for as long as you can stand it. Letting it set for a few minutes allows the flavor and texture to set in.
Once cooled to your liking, dig in and enjoy!

Tiny Turtles

My mother gave me this recipe one day, and not only have I loved them, but everyone I know who’s had one of these have loved them! So, what better way to share them with everyone than to make an Instructable on how to make them? They’re sure to be a hit, and I call them Tiny Turtles. If you make some, make a lot. They’ll go quickly and are highly addictive, not to mention they’re extremely easy to make!

Step 1: Ingredients

Small pretzels
Pecan halves
Rolos (preferably the ones from the bag that you can find in the candy section)
You will also need a sheet pan, an oven, and some wax paper.

Step 2: Preheat oven

Preheat your oven to 200F degrees.
Place wax paper on a sheet pan and spread out the pretzels over the wax paper.

Step 3: Unwrap

Unwrap the Rolos and place on top of the pretzels

Step 4: Place pecans

Now, this step you can do one of two ways. You can either place a Pecan half on top of the Rolo, or wait until they come out of the oven. We prefer to place the Pecan on top of the Rolo before we place it in the oven.

Step 5: Put in oven

Place the sheet pan in the oven and set the timer for 2 minutes.
Once 2 minutes is up, pull out the sheet pan. If you placed the Pecans on top of the Rolos before you placed them in the oven, simply and gently, press down on top of them slightly. If you didn’t put the Pecans on yet, now would be the time to do so, pressing down lightly.

Step 6: Let them cool

Now, all you have to do is let them cool. The fastest and easiest way I’ve found to do this is to place the sheet pan in the fridge. They’re amazing warm, but gooey. It’s your choice. Enjoy!

5-minute Ice Cream

now with video!
WARNING: The Following Instructable Is Extremely Addictive. Not for the Faint of Heart.
You are now always only 5 minutes away from Ice Cream. Are you prepared?

• also works great with yogurt!

Step 1: Ingredients

Tools:

• My Favorite Food Processor

Ingredients:

• 1 package frozen fruit (I used raspberries)
• 1/2 cup sugar
• 2/3 cup heavy cream
• 1 tsp vanilla

Step 2: Make Ice Cream!!!!

Combine the frozen berries, sugar, cream and vanilla in a food processor or blender. Process until the fruit is roughly chopped and mixture resembles ice cream.

Step 3: Eat!

Combine the frozen berries, sugar, cream and vanilla in a food processor or blender. Process until the fruit is roughly chopped and mixture resembles ice cream.

Your ice cream is ready to enjoy!
Eat now if you can’t wait, or freeze for firmer texture.Should there be any leftovers (ha!), they can be frozen for up to a week.I can’t wait to try this with chocolate syrup incorporated!

 

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