This sounds like a mug cake which would be perfect for fall, but it tastes so good you will want to try it before then. You don't need to wait for deserrt, you could also serve it for brunch, expecially if you added some apples to it. I made mine in four ounce canning jars, so remember if you add any more ingredients to use a larger container.
Maple Pecan Mug Cakes
1 large egg
2 tblsp. vegetable oil
1/4 tsp. vanilla extract
1/4 tsp. maple extract
1 tblsp. caramel flavored syrup
1/2 tsp. molasses
1 tblsp. lactose free milk
2 tblsp. packed brown sugar
6 tblsp. self-rising flour
pinch salt
2 tblsp. chopped pecans
In a large measuring cup, whisk together the egg and oil with a fork. Add the next five ingredients. Stir in the flour and salt and beat batter until smooth. Add nuts. Divide the batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes each. They should rise and look firm. You can top them with nondairy whipped topping and chopped nuts if desired.
Next week I will be sharing my recipe for Kahlua-Flavored Chocolate Cheesecake. It is nondairy and has no alcohol in it, but is very pretty and tasts yummy. It would be just right to make for Father's Day. See you next time.
Thursday, May 22, 2014
Thursday, May 15, 2014
Coffee Kahlua-Flavored Milk Shake
This is one of the best things I've made in a long time. I'm looking forward to hot days just for the excuse to make it. It's easy, has no alcohol and you can serve it to everyone. Cheers!
Coffee Kahlua-Flavored Milk Shake
3 tblsp. Kahlua non-alcoholic flavoring for coffee
1 1/2 cups lactose-free vanilla ice cream
1/4 cup lactose-free milk
1/4 tsp. coffee extract
1/4 tsp. vanilla extract
1/4 cup non-dairy whipped topping
Put all ingredients except whipped topping in a large measuring cup. Using a stick blender mix the ingredients just until blended and breaking down the ice cream down as little as possible. You can also use a blender. Gently fold in the whipped topping. Garnish with more whipped topping and a cherry if desired.
Next time I will be sharing a recipe for maple pecan mug cake. See you next time.
Coffee Kahlua-Flavored Milk Shake
3 tblsp. Kahlua non-alcoholic flavoring for coffee
1 1/2 cups lactose-free vanilla ice cream
1/4 cup lactose-free milk
1/4 tsp. coffee extract
1/4 tsp. vanilla extract
1/4 cup non-dairy whipped topping
Put all ingredients except whipped topping in a large measuring cup. Using a stick blender mix the ingredients just until blended and breaking down the ice cream down as little as possible. You can also use a blender. Gently fold in the whipped topping. Garnish with more whipped topping and a cherry if desired.
Next time I will be sharing a recipe for maple pecan mug cake. See you next time.
Tuesday, May 6, 2014
Grilled Pizza
The way you can get that "pizza flavor from a restaurant" is by grilling your own pizza. At first when I heard of this it sounded a little daunting, but then when I heard my daughter and her husband had all the kinks worked out and all I had to do was change their recipe to suit my husband and I, I knew it wouldn't be difficult.
For this recipe I made my own dough using the recipe from "The Bread Bible" by Rose Levy Beranbaum. I added some dried oregano and basil to the dough which I recommend and some finely chopped Kalamata olives with the liquid pressed out which I don't recommend because they made the dough too wet and extra flour had to be added.
After the dough has risen, gently form the dough into the size and shape you want it for the size pan or pizza stone you will be using because this will be par-baked before it goes on the grill. You don't have to throw it up in the air like you see in the movies, but using your hands and gravity continue turning the dough until you have the desired shape and thickness. Bake at 450 degrees in a preheated oven for 5 minutes. If you are using a pizza stone, be sure to preheat it. Some corn meal on the pizza stone may help you remove the pizza from the stone. If you want a thinner crust, roll the dough out to the desired thickness. Place the dough on a preheated pizza stone or in a pan. Bake in a preheated oven at 450 degrees for 5 minutes.
While the pizza is in the oven, preheat all the burners on the grill on high and leave the lid down.
After the pizza has been in the oven for 5 minutes, remove it and place all your ingredients on top. Keep in mind that the more you put on top, the longer it takes to bake.
Take your pizza to the grill. This is a lot easier if you have a pizza peel which will support the pizza and help make sure you don't burn yourself in the transfer. Put the pizza in the center and turn off the center burners. It can take another 10-20 minutes to bake your pizza depending on the thickness of your crust and how many ingredients you put on. Using a spatula to lift the edges of the pizza will help you see what is happening to the crust underneath.
When your pizza is done, all you have to do is cut it and serve and you have a custom pizza as good as you could get in a restaurant.
Next week I will share another recipe in my series of milkshakes. The temperatures last week were near 100 degrees and I was looking for a cool treat. One of them was a Kahlua-flavored coffee milk shake. It was very tasty and had neither alcohol nor coffee in it. See you next time.
For this recipe I made my own dough using the recipe from "The Bread Bible" by Rose Levy Beranbaum. I added some dried oregano and basil to the dough which I recommend and some finely chopped Kalamata olives with the liquid pressed out which I don't recommend because they made the dough too wet and extra flour had to be added.
After the dough has risen, gently form the dough into the size and shape you want it for the size pan or pizza stone you will be using because this will be par-baked before it goes on the grill. You don't have to throw it up in the air like you see in the movies, but using your hands and gravity continue turning the dough until you have the desired shape and thickness. Bake at 450 degrees in a preheated oven for 5 minutes. If you are using a pizza stone, be sure to preheat it. Some corn meal on the pizza stone may help you remove the pizza from the stone. If you want a thinner crust, roll the dough out to the desired thickness. Place the dough on a preheated pizza stone or in a pan. Bake in a preheated oven at 450 degrees for 5 minutes.
While the pizza is in the oven, preheat all the burners on the grill on high and leave the lid down.
After the pizza has been in the oven for 5 minutes, remove it and place all your ingredients on top. Keep in mind that the more you put on top, the longer it takes to bake.
Take your pizza to the grill. This is a lot easier if you have a pizza peel which will support the pizza and help make sure you don't burn yourself in the transfer. Put the pizza in the center and turn off the center burners. It can take another 10-20 minutes to bake your pizza depending on the thickness of your crust and how many ingredients you put on. Using a spatula to lift the edges of the pizza will help you see what is happening to the crust underneath.
When your pizza is done, all you have to do is cut it and serve and you have a custom pizza as good as you could get in a restaurant.
Next week I will share another recipe in my series of milkshakes. The temperatures last week were near 100 degrees and I was looking for a cool treat. One of them was a Kahlua-flavored coffee milk shake. It was very tasty and had neither alcohol nor coffee in it. See you next time.
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