A microwave for a college student is like frosting for a cupcake; it’s essential. Speaking of cupcakes, there are so many creative ways to make a miniature, microwavable cake in no time. Invest in some non-perishable ingredients so you can have these simple treats ready to go on your most stressful college nights. Check out the following recipes and ideas so you can make your own cake or create your own microwavable concoction.
Fall is quickly approaching and, thanks to the blog “Babble,” we can easily make a fall-flavored treat within minutes. With a few ingredients, you can make your own pumpkin cake in a mug to celebrate the new season. Simply mix together an egg, two tablespoons skim milk, 1/4 teaspoon vanilla extract, 1/4 cup pumpkin puree, seven tablespoons all purpose flour, 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon allspice, and 1/4 teaspoon Kosher salt. Pour the mix into a regular sized coffee mug, and zap it in the microwave for a minute and a half; stir the mixture, then finish cooking the cake with another minute and a half. Top it off with some Reddi-wip or white chocolate chips, if desired, and your cake for one is ready to be devoured.
If you love Rice Krispie treats as much as I do, then this next recipe is one to remember. Whether McClurg has Rice Krispies, Froot Loops, or even Cheerios, snag whatever cereal you want for this marshmallow indulgence. Now, get 4 large (Jet-Puff) marshmallows, and a teaspoon of butter (or margarine) and microwave this mixture for about 30 seconds. Once the marshmallows have essentially exploded into little clouds of warmth and sugar, you know it’s time to add the cereal. Mix the melted butter and marshmallows well, and then add in your chosen cereal until just combined. Now you have a fresh marshmallow treat and won’t feel wasteful having purchased an entire box of Rice Krispie treats from the Pig.
Finally, for a classic gooey, mouth-watering chocolate chip cookie, be sure to check out the Sweetest Kitchen’s recipe. After much research, I found that chef Melissa’s recipe is by the far the most delectable and mirrors a batch of homemade cookies to the tee. First, melt 1 tablespoon of unsalted butter in 15 second intervals until there are little pieces of butter left over. Mix those buttery specs in. Next, add one tablespoon superfine sugar, one tablespoon dark brown sugar, 1/8 teaspoon vanilla extract, and a pinch of salt. Stir well. Then, stir in an egg yolk. Add 3 tablespoons of flour so the dough is similar to that of regular cookie dough, and a tad of milk if it gets too hard. Next, add 2 overflowing tablespoons of chocolate chips or M&Ms (I prefer large dark chocolate chips for a boost of flavor). The cooking part is a bit difficult, but remember that the cookie will continue to cook once it’s removed from the microwave. The trick is to cook it for approximately 30 seconds and to only add an extra 10 seconds if it’s still looking wet on the top. However, always go for less time rather than more so that your cookie isn’t hard and crispy.
There are plenty of recipes out there for chocolate or vanilla mug cakes; however, with additions like Nutella, sprinkles, marshmallows, or even graham crackers, you can create your own unique concoction. Sprinkles create a Funfetti surprise, while Nutella adds moisture for a decadent chocolate cake. With the potential addition of graham crackers at the base of a chocolate cake and marshmallows on the top, a student could easily create a S’mores creation! If you're more of a pre-made cookie dough/cake mix kind of person, then try out Betty Crocker’s Warm Delights cakes. They range from hot fudge brownie and molten caramel cake flavors to a fudge chocolate chip cookie, with an included fudge sauce. Enjoy any of your optional cakes within minutes and show your friends all that your microwave can do!
