5 Minute Chocolate Cake and Baked Pumpkin Oatmeal
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Okay, so who’s heard of 5 minute chocolate cake in a mug?
I’ve had the recipe forwarded to me in e mails and seen it pop up every now and again on pinterest so when it came time to find a recipe to make for the Secret Recipe Club from my assigned blog Little Bit of Everything and I came across this cake I knew I would have to give it a try.
I believe that this is the first time I’ve ever cooked anything in the microwave aside from a very occasional scrambled egg and oatmeal for breakfast! The premise here is simple; mix all your ingredients in a mug (or small dish) and microwave on high for 3 minutes. I took my cake out after 2 minutes and 30 seconds and it actually tasted pretty good but my husband and I weren’t super fond of the texture but if you’re in need of a quick chocolate fix this may just be for you!
Keep reading is you’re interested in the Baked Pumpkin Oatmeal…it’s incredible!
5 Minute Chocolate Cake recipe from Little Bit of Everything
• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg ( I just used an egg white)
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (I left out the chips and topped my cake with chocolate fudge sauce and chocolate shavings)
• Small splash of vanilla extract
• 1 large coffee mug
MIx the dry ingredients together in a large coffee mug or microwave safe dish.
Add the egg and the remaining ingredients and whisk it all together until fairly smooth
Microwave on high for 3 minutes.
Remove from the dish and cool slightly.
When searching recipes from Little Bit of Everything I also found THIS…..
Incredible Baked Pumpkin Oatmeal with pecans and dried cranberries. It’s like eating pumpkin pie for breakfast but with all the goodness of rolled oats You won’t miss the pastry at all, I promise! I know I’ll be enjoying this for breakfast often.
1 3/4 cups old-fashioned oats
2 tsp pumpkin pie spice (ginger, cloves and nutmeg will do. I also added 1 tsp cinnamon)
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup raisins (optional)
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup maple syrup ( I subbed 1/4 cup agave)
1 tsp vanilla extract
2 TBSP butter, melted
1 1/2 cups milk (I used skim)
2 large eggs
1/4 cup pecans, chopped
Preheat the oven to 350 degrees.
Grease a large baking dish with non stick spray and set aside.
In a bowl, mix together the pumpkin puree, eggs, melted butter, maple syrup, milk and vanilla.
Add the dry ingredients and mix until combined.
Stir in the raisins or cranberries.
Pour into the prepared dish and top with pecans.
Bake for 35-45 minutes or until the oatmeal is set .