Extreme Dessert – Mug Cakes

 

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Cupcake sized cakes made in the microwave in one minute!

I don’t bake but these are easy.  These are also known as the 3-2-1 mug cake.

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You will need one box of angel food cake mix and one box cake mix of your choice.  I tried 2 flavors, carrot cake and red  velvet.

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Mix one box angel food cake and one box cake mix together in large zip lock bag, shake until well blended.

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In a microwave safe mug mix three level tablespoons of your cake mix with two tablespoons of water.

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Microwave on high one minute.  One mug at a time.  Let rest 15 minutes.  Cake will still be slightly warm.

Cake will easily slip out of mug with a gentle nudge with a fork.

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The one on the left I used a nonstick spray in the mug.  The one on the right, no spray, and it turned out much lighter.  The nonstick spray was unnecessary.

Need a quick frosting?

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Mix equal parts of cream cheese and powdered sugar and a dash of vanilla while your mug cakes are cooling.  I used a fork.

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Yummy!  The texture of your mug cakes will be light like angel food cake and best eaten warm.

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3 Tablespoons mix.

2 Tablespoons water.

1 Minute in microwave on high.

Fast and easy for those times you want just a little something.

But a great extreme dessert!

Cooking with samples from “Love With Food” box

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These samples were included in one of my secret surprise gift boxes from Love With Food.

I think they were made to stir into beverages but I wondered what they would taste like used in cooking.

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Started here with some virgin olive oil and diced garlic.

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Added some wild Alaskan salmon filet.  Once cooked the skin just peels off.  If you have pets don’t throw the skin away, I save for my doggies and tell them I have made them special salmon skin jerky.  They are in love with it!

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After removing the skin I added one of the packets.  The other was a disappointment, when I opened it it was not a powder but a globby mess…  Add enough half-in-half or other liquid of your choice to make moist, stir in some baby kale and spinach until just wilted.

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With only one packet of the citrus powder it did not give me the flavor I was looking for but it still was a yummy paleo snack.  I sprinkled some Parmesan cheese right before eating.  This would have been good over noodles too but you would have to make more of a sauce with the half-n-half or other liquid.

Looking forward to more of my surprise gift boxes from Love With Food!

 

Ozoni Traditional Good Luck New Years Soup

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The ladies at church spoiled us with this New Years good luck soup this Sunday.

The soup always reminds me of my dad. He would make it every New Year’s day.  A real tradition at our house.

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Dashi soup stock, vegetables, meat or fish or fish cake and a piece of mochi made at our church in early December.  Mochi can be kept frozen and we all have at least a pound of it in our freezers.  A special treasure since we made it together.

See Making Mochi

 

Make My Day Smoked Salmon From Den Thank You!

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My brother-in-law Den sent me some yummy smoked salmon for Christmas.

Small batch smoked is like small batch good quality whiskey!

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Here it is with on whole wheat mini bagels and cream cheese (on my favorite Skyline chili plate from my brother Sam).  The word divine is appropriate.

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Add this excellent wine suggested to me by my friend Mary and you have the perfect late night snack.   The wine is wonderful, smooth and dry with a lovely blueberry finish.

There are two more boxes of smoked salmon, guess I will have to go buy more wine!

Thank you Den for the perfect “make my day” late night snack!

 

Making Mochi at Simpson UMC and Another Extreme Dessert

imageThe congregation and many other interested persons gather together in December each year to make mochi from scratch.

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Mochi is a rice cake made by steaming rice and either pounding the cooked rice with wooden mallets or grinding it until the desired sticky consistency is reached.

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The Simpson method involves running through three separate grindings.

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The paste is then cut into sections and rolled into balls and fashioned into the cake shape with a cornstarch dusting to keep everything from sticking together.image

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The excess cornstarch is dusted off resulting in a cornstarch haze making even children into grey haired workers.

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Last the little cakes are given one last brush and packaged into one pound bags.

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The two most common uses by my family are roasting or toasting the mochi and dipping it in a sweet mixture made from shoyu (soy sauce) and sugar or on New Year’s Day my Dad used to make for good luck a mild fish soup called ozoni with some napa cabbage, kamaboko fish cake and a piece of mochi.

I have made a couple of my own new uses.  I toast my mochi in a pan with some butter, the outside is crispe and the inside is soft.  I then pour honey or spread a small amount of Nutella.  Yum, think my Mom and Dad would approve!

Hot Day Dog Treats

imageSimple and quick freezer dog treats.

Hot Day Dog Treats

One small can of high-quality high taste dog food.  Mix with approximately triple quantity plain no sugar yogurt or Greek yogurt.  Fill 3 ounce Dixie bath cups 1/3 to 1/2 full, then fill cups with plain yogurt to top.   Add a mini dog treat on top and put in freezer.    Freezes fast due to small size.

Add ins: spoonful of pumpkin, ground flax seed,  small piece of fresh parsley or mint, small slice of fresh fruit, small piece of cooked liver, sprinkle nutritional yeast on top, other healthy stuff.

My doggies don’t eat the cups.  You may wish to peel the cups off the treat.

 

 

 

Making dog food tonight


 

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Ground bison and wild Atlantic salmon.
imageFree range chicken cooked in the pressure cooker until the bones were soft  and safe for my doggies to eat, about one and half hours.

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Organic carrots kale and spinach and fresh peaches from the Western Slope of Colorado.
imageBrown rice, red rice and amaranth grain.

Oops, forgot to take a picture of some eggs I scrambled and added and oatmeal soak up some of the excess liquid.

Whew!  I think I have time for peanut butter jelly sandwich and a glass of wine, yay!
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