“irresistible chocolate cream biscuit sundae”

Imagine having a s’mores sundae on a chill summer night – if that’s not heaven, what is? Actually, when I think about it more, whenever you decide to have this delicious chocolate marshmallow ice cream with fudge biscuit swirls, it’s going to feel like you’re in heaven because it’s that good. The name might be a mouthful, but you’ll definitely remember the taste.

Whenever we’re talking about a chocolate ice cream dessert, we’re not counting the calories, right? However, if you’re in the mood for a healthier option, I shared this amazing single-serving raspberry ice cream a few days ago, you can check out. I love healthy options for typically high-calorie meals, but sometimes I enjoy turning simple ice cream scoops into rich-flavored desserts. So, thinking along those lines, this time I asked myself “can I turn the popular s’more treat into a refreshing sundae?” It turns out, I can. This yummy ice cream recipe is a s’mores sundae with a twist.

I used cocoa powder, vanilla, hot chocolate fudge, and vanilla bean biscuit crumbs to make the ice cream. The vanilla reduces the bitterness of the cocoa powder and makes it sweeter, while the biscuit crumbs give the ice cream a denser and crisp quality. As a contrast, melted marshmallows are soft and chewy. This is why the layers of marshmallow and ice cream make each bite a perfect balance of the flavors used.

To make this recipe you’ll spend only 15 minutes in preparation, but unfortunately, you’ll have to wait a lot longer before you can eat it! I like to leave the ice cream in the freezer overnight, then layer the marshmallows the next morning. This way, by the time I’m done with my breakfast, I can enjoy this amazing treat. However, I do believe this dessert is best enjoyed in the afternoon, so if you can resist for that long, after lunch would be a perfect time to treat yourself.

You’ll need a saucepan, one big bowl, freezer-safe plastic container, and a rectangle glass dish.

The first step is to heat the heavy cream in a saucepan over medium heat. After two minutes, stir in the vanilla powder (or extract), sugar, cocoa powder, and egg yolks. Continue to cook while stirring constantly. Once the mixture starts to thicken (around 5 minutes of cooking), remove the saucepan from heat and transfer the ice cream blend in a big bowl. Set it aside to rest at room temperature.

After this, make the hot fudge. If you have your own preferred fudge recipe, then feel free to use it. What I like to do is simply melt two cups of chocolate chips together with one cup of milk over medium to high heat for a few minutes. I found that this is the easiest and fastest way.

Once the hot fudge is done, pour it in the ice cream mixture and stir well until the ingredients blend. Then, crush the Viennese vanilla bean swirls and fold in the crumbs into the mixture. You can use different kinds of sweet, vanilla-flavored biscuits, or crackers. Graham cracker crumbles will also work for the recipe, although I personally like the vanilla-flavored biscuits better.

The next step is to transfer the ice cream mixture into a freezer-safe plastic container and let the ice cream freeze over the next five to six hours. You can also leave the ice cream in the freezer overnight and continue the recipe the next morning. Also, I like to point out that I specifically mentioned plastic containers for storing the ice cream, because glass is a poor conductor of heat and it can take a very long time for the ice cream to reach the desirable solid consistency. Here’s a few examples from Amazon.

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When the ice cream is completely frozen, we can continue with the second part of the recipe.

Take a saucepan and place it over medium to high heat. Spray the saucepan with cooking oil and add the marshmallows. Cook for five minutes while stirring constantly. The marshmallows won’t melt completely, but you’re looking for a nice and creamy texture. Remove from heat and set the saucepan aside. Take the ice cream out of the freezer and leave it next to the marshmallow creme.

Take a glass rectangular dish and line it with the graham crackers. Pour half of the marshmallow creme over the crackers, then spread a layer of the ice cream. Repeat the layering process and spread marshmallow creme again then ice cream over it. Finally, take a knife and make swirls in the ice cream dish.

Return the dish in the freezer and let it cool for at least two to three hours. If you let the ice cream freeze overnight, then make the marshmallow creme in the morning and then let the dessert freeze again while you have your breakfast and get ready for the day. The time will pass before you even notice it. On the other hand, if you’re at work, you’ll know that when you get home, there will be a chilled dessert waiting for you as a reward for all of your hard work.

When you take it out of the freezer, cut the ice cream dish into eight equal squares. Place a piece of the ice cream on a serving plate and sprinkle with chocolate curls. Garnish with one Viennese vanilla bean swirl biscuit and serve with ice coffee. Share this delicious treat with your friends or family to enjoy it even more.

Ingredients

For the ice-cream:

• 2 cups marshmallows
• ¾ cup cocoa powder
• 3 ½ cups heavy cream
• 4 egg yolks
• 1 cup of brown sugar
• 1 tbsp vanilla powder
•  ¼ cup hot chocolate fudge (chocolate chips + milk)
• ¼ cup of Walkers’ Viennese vanilla bean swirls (crushed)
• ½ cup of Graham crackers

For the topping:

• 1 tbsp chocolate curls
• 1 or 2 Viennese vanilla bean swirls

Instructions

• Take a saucepan and heat the heavy cream over medium temperature.
• After two or three minutes, add the vanilla powder (or extract), sugar, cocoa powder, and egg yolks.
• Stir well until the sugar dissolves and the blend becomes smooth.
• Continue to cook for another 3-4 minutes.
• Remove from heat and let it chill at room temperature for a few minutes while you prepare the hot fudge.
• Take a small saucepan, place it over medium heat, and whisk together 1 cup of milk with 2 cups of chocolate chips to make the chocolate fudge. Once the chocolate is completely melted and the fudge starts to thicken, remove from heat and stir it into the ice cream mixture. Mix well.
• Crush the Viennese vanilla bean swirls and add the crumbs into the mixture.
• Transfer the ice cream mixture into a plastic, airtight container and put it in the freezer.
• After five to six hours (or overnight), take a saucepan and melt the marshmallows over medium to high heat. Stir constantly and add two to three tbsps of plain water to aid the melting process. After five minutes, remove from heat.
• Take a rectangle glass baking dish and line the graham crackers in one layer.
• Pour half of the marshmallow creme over the crackers and pour half of the ice cream over the marshmallow creme.
• Repeat the same process with the rest of the marshmallow creme and ice cream. Spread a layer of marshmallow creme, then spread ice cream on top.
• Use a knife to make swirls between the layers of marshmallow and ice cream.
• Place the sundae in the freezer and let it rest for another two to three hours.
• Before serving, sprinkle chocolate curls over the ice cream piece and garnish with a Viennese vanilla bean swirl cookie.

“If happiness is a piece of cake, then ricotta cheesecake is pure ecstasy”

Roll up your sleeves because you’re about the find out one of the most delicious cheesecake recipes ever invented, and I’m not exaggerating! Okay, maybe just a little, but this is my way of expressing just how ridiculously delicious this pomegranate ricotta cheesecake is.

The two main ingredients that set it apart from other common cheesecake recipes are the ricotta cheese and pomegranate seeds (pomegranate molasses for the topping).

The ricotta cheese is an Italian cheese that’s very smooth and creamy with a mild taste. Because it has a light flavor and low salt content, it’s the perfect ingredient for both sweet and savory dishes. Now, combine the ricotta cheese with pomegranate, and you have magic! The pomegranate molasses has a familiar sweet-and-sour taste (if you have ever tried pomegranate juice, you know what I’m talking about!), just a lot more intense as it’s boiled. When poured over the white chocolate curls, it feels really refreshing. You’re in for a unique treat!

The ricotta cheesecake is a perfect dessert for special occasions, when you want to show off to your friends and family, or when you have decided it’s time to reward yourself with a sweet delight. Best of all, it’s really easy to make, and you won’t spend more than an hour in the kitchen.

You’ll need a 9” springform pan (alternatives: cake pan 9” round or 8” square), parchment paper, two mixing bowls, and the ingredients listed below.

The first step is to preheat the oven to 180°C degrees (356°F). Don’t forget this in the beginning, as it’s not the same to cook the cake for 7 minutes in an unheated and preheated oven.

After that’s out of the way, take a large mixing bowl and combine all the dry ingredients together. This includes flour, sugar, baking powder, and a pinch of salt. Set it aside and take another mixing bowl to combine the rest of the ingredients for the base (except the pomegranate seeds), including the butter (melted), eggs, ricotta, and vanilla extract. Stir until all the ingredients are well blended, then add them to the first mixing bowl with the dry ingredients. Continue to stir until you get a batter with a dense consistency. Finally, add the pomegranate seeds and mix again.

Now, prepare the springform or cake pan by lining it with a parchment paper and then spraying it with olive oil. Carefully spread the batter into the pan and let it cook for 50 minutes.

Once the cooking is complete, remove the pan from the oven and transfer the ricotta cheesecake into a serving plate. Let the cake cool at room temperature around 20 minutes.

Finally, decorate it before placing it in the fridge or serving it immediately. What I like to do is melt white chocolate and cover it with a very thin layer, just enough so that the white chocolate shavings can stick. Then I pour pomegranate molasses over the chocolate in what I think is a very artistic line. But hey, we’re here to judge the taste, not the look, so simply pour a light layer of the pomegranate molasses on top.

It’s probably best to leave the cake in the fridge for an hour or two before serving, but if you can’t resist the temptation (I never can), it’s completely okay!

Enjoy!

Ingredients

For The Base: 

• 150g flour
• 200g of sugar
• 2 tsp baking powder
• 113g butter
• 3 eggs
• 350g ricotta
• 200g pomegranate seeds
• A pinch of salt
• Olive oil (for greasing)

For The Topping:

• pomegranate molasses
• white chocolate shavings

Instructions

• Preheat the oven to 180°C degrees (356°F).
• Line a 9” springform pan with parchment paper and then spray it with olive oil.
• Take a mixing bowl and add the dry ingredients – the flour, sugar, baking powder, salt.
• Take another mixing bowl and combine the butter, eggs, ricotta, and vanilla extract. Stir well until smooth. Make sure there are no lumps.
• Transfer the mixture into the bowl with the dry ingredients. Stir all the time.
• After all the ingredients are well-combined, add the pomegranate seeds. Beat the batter once again before spreading it into the springform pan.
• Place the pan in the oven and bake for one hour.
• When cooking is complete, remove the cake from the pan to a serving plate and let it chill.
• Decorate with white chocolate shavings, pomegranate seeds, and a very light layer of cocoa powder.

“an amazingly nutritious and tasty cup of raspberry pudding”

Chia seed pudding is one of the most versatile foundations for a sweet treat. This is because chia seeds have no taste, so the pudding will acquire the taste of the ingredients used in combination. As a big fan of this light and healthy delight, I have tried so many flavors including, strawberry coconut, peanut butter cookie dough, blueberry, matcha, cinnamon roll, and all the possible variations with chocolate. Trust me, I can write a mini-book for all the ways you can make chia seed puddings. However, today I’m sharing with you this raspberry chia seed pudding recipe that is definitely a finger-licking flavor and one of my favorites.

I would choose a chia pudding over any other type any day because of three main reasons. First, it’s ridiculously easy to make. Everything that you’ll need for this recipe is a blender (one of these immersion blenders will do), the ingredients listed below, and two small bowls or one bowl and a glass/jar/mug or whatever you have. The preparation time is less than five minutes, although you’ll need to leave it in the fridge for a couple of hours. My tactic is to leave it in the fridge overnight, so that way I have a sweet and refreshing breakfast waiting for me when I get up.

Second, you can adjust the flavor to suit your taste. When you’re making a chia pudding the final result is a very light but also dense and creamy consistency. The taste comes from whatever you put inside the mixture. If you’re a fan of chocolate, you can add cocoa powder with honey as a sweetener, and sprinkle chocolate chips on the top. Raspberries, blueberries, and strawberries are the stars of the fruity, sweet, and sour flavor, while peanut butter is an amazing ingredient when you like something nuttier. In this recipe, I added vanilla and dates as the main sweeteners, but feel free to substitute if you have a specific preference. Just be careful not to overpower the raspberry flavor with other strong ingredients.

Finally, this raspberry chia seed pudding is the only dessert that you can truly enjoy without feeling guilty. It’s good for our health, incredibly nutritious, and it’s low in calories.

Did you know that chia seeds are high in fiber, protein, B vitamins, zinc, magnesium, and Omega 3s? Yes, you can get all that in this tasty dessert, so without further ado, here’s how to make it!

The first step is to add the milk, vanilla extract, dates (without seeds!), and raspberries in a blender or a food processor. Mix until you get a smooth consistency without lumps.

After this transfer the mixture into a small bowl, glass container, mason jar, ice cream jar, or a simple mug. Fill two-thirds of the container, leaving space for the topping. Next, fold in the chia seeds. Stir well until they’re incorporated in the mixture.

Place the chia mixture in the fridge and let it rest for at least 2 hours so that you can let the chia seeds absorb the liquid and get a gel-like consistency. Leaving it overnight is also a great option, especially if you plan to make this recipe for breakfast.

After you put the chia mixture in the fridge, make the topping. Simply place the blueberries, raspberries, and milk in the blender and mix until smooth. Transfer the blend into a small bowl and refrigerate. You can also prepare the topping right before serving the chia pudding, but I like to do leave it cool in the fridge. I find it a lot more refreshing and delicious when it’s cold – it actually reminds me of ice cream.

Once the chia pudding is ready for serving, take it out of the fridge and pour the raspberry-blueberry mixture over it. Finally, sprinkle chocolate curls and garnish with two or three fresh raspberries and one mint leaf between them. This way, not only it tastes delicious, but it looks spectacular too. So, don’t forget to snap a picture and show off in front of your friends and family.

Ingredients

For the pudding:

• ⅓ cup chia seeds
• 1 cup milk (alternative: plant-based milk)
• 1 tsp vanilla extract
• 2-3 dates
• ½ cup raspberries (fresh or frozen)

For the topping:

• 2 tbsp blackberries (fresh or frozen)
• 2 tbsp raspberries (fresh or frozen)
• 2 tbsp milk

Optional:

• 1 tbsp chocolate curls
• 2-3  fresh raspberries
• 2-3 blueberries
• 1 mint leaf

Instructions

• Pour the milk, vanilla extract, dates, and raspberries into a blender. Blend for a minute or two.
• Transfer the cream into a small bowl or a glass container. Fill only two-thirds of the container, so you have room for the topping.
• Add the chia seeds and stir until the seeds are incorporated into the mixture.
• Place the container in the fridge and let it rest for at least 2 hours.
• Add the blackberries, raspberries, and milk into the blender. Mix until smooth.
• Transfer the mixture into a small bowl and refrigerate.
• Before serving, pour the blueberry and raspberry mixture over the chia pudding and sprinkle with chocolate curls.
• Garnish with 2-3 fresh blueberries and raspberries on top and one mint leaf.

“sometimes a bite-size sweet delight is all you need”

Do you remember the last time you tasted rich-flavored and exquisitely moist carrot cake? Yes, memories like that make our mouth water, but who has the time to make a whole carrot cake anytime a craving kicks-in? It’s so impractical and what about our health and weight?

Leaving big cakes for birthdays and special occasions only, the perfect answer to all these worries is this little single-serving carrot cake in a mug! It takes less than 5 minutes, and barely any effort, yet it will satisfy your sweet tooth. Plus, you can’t overeat when you only have cake for one, right?

Aside from the practical reasons, I personally love making this single-serving carrot cake mug because the mug keeps it warm, adding to its moisture. The outer layer is a little crunchy, so when you add the cold vanilla icing, it becomes pure heaven for the taste buds, which is a little bit weird as I never thought I would say vanilla and carrots taste like heaven.

I know that when I first heard about a carrot cake it didn’t make any sense. Why would someone put carrots in a cake, what would that taste like? But, if you’ve ever made a carrot cake, then you know carrots make the dough incredibly soft and moist, unlike the drier brownie-dough, while the subtle flavor of the carrots is completely overpowered by the cinnamon, nutmeg, and the caramel scent of the brown sugar. And, here’s how to make it!

The only thing you’ll need for this recipe is a microwave-safe mug, a small mixing bowl for the icing (optional), and the ingredients listed below. The whole procedure is a piece of cake, or in this case – a mug of cake!

If you’re going to make the icing, then my suggestion is to start from there. It will take you like a minute or two to make it, but you can let it cool in the fridge while you make the carrot mug cake. This way when you’re ready to serve it, the cold icing will give a nice contrast to the warm cake.

Start by mixing in the milk, powdered sugar, and vanilla extract in a small mixing bowl. Use a hand mixer, or whisk it by hand until you get a creamy consistency. If you like the icing to be a little bit thicker and creamier, use more powdered sugar. Once you’re happy with the density of the icing, let it cool in the fridge.

The next step is to mix the ingredients for the mug cake. Use the mug directly, or take another small mixing bowl and whisk together the flour, baking powder, brown sugar, cinnamon, nutmeg, and allspice. Once the ingredients are well combined, stir in the wet ingredients – the milk, vanilla extract, and oil. Finally, add the grated carrot and mix the blend again. If you used a mixing bowl, transfer the mixture into the mug and place it in the microwave. I like to add a muffin liner for presentation, but you don’t have to. Let the cupcake cook for about 3 minutes on a low setting (30% power).

Once the little mug delight is ready, leave it at room temperature for another minute or two to cool down. Don’t give in to the temptation just yet! It’s a lot better when it’s not burning hot and when it’s covered with the delicious vanilla icing. So, after the carrot mug cake is a little bit chilled, pour the icing over and serve! Enjoy!

Ingredients

For the carrot cake:

• 1 small finely grated carrot
• ¼ cup all-purpose flour
• ½ tsp baking powder
• 1 tbsp brown sugar
• ¼  tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp allspice
• ½ tsp vanilla extract
• ¼ tsp unsalted butter (melted)
• 1 tbsp olive oil (optional: coconut, almond, sunflower oil)
• 2 tbsp milk

(Optional) For the icing:

• ½ cup powdered sugar
• 2 tbsp milk
• ½  tbsp vanilla extract

Instructions

• Take a small mixing bowl and combine all the ingredients for the icing – the milk, powdered sugar, and vanilla extract. Stir well until you get a creamy consistency, then place the mixture in the fridge.
• Take the mug and grease it with oil or butter.
• Whisk together the flour, baking powder, brown sugar, cinnamon, nutmeg, and allspice inside. Stir well until all the ingredients are combined.
• Add the vanilla extract, oil, and milk. Stir again until you get a smooth mixture.
• Fold in the carrot. Mix again.
• Place the mug into the microwave and cook on a low setting (30% power) for 3 minutes.
• When done, leave it at room temperature for 2-5 minutes, to cool.
• Before serving, pour the icing over the carrot cake and sprinkle some cinnamon.
• Serve and enjoy!

“a classic duo with an unforgettable taste”

Name a better breakfast duo than the infamous bacon and eggs! If pancakes come to mind, let me remind you that we’re taking a break from the sweet breakfast options, and instead, we’re focusing today on one incredibly delicious and creative twist to the most classic savory breakfast – bacon and eggs. One can argue that bacon and eggs are perfect on their own, but I like to experiment and try new flavors – this way, when I find something finger-licking good, I can share it with you guys. The bacon egg puff pastry breakfast tart turned out to be such a recipe.

It has bacon, eggs, cheese, and scallions for that sharp, sulfury taste. The pastry gives the meal an amazing pizza or pie quality, with incredibly crispy edges. This is why I love seasoning with oregano, but that’s totally up to your preference. You can use red pepper, cayenne, thyme, parsley, chili, garlic powder, and so on. I’m assuming you already know what you like on your plate, so feel free to adjust the seasoning to enjoy this breakfast tart even more.

Of course, maybe the most important question when it comes to breakfasts is – should you be an early bird to enjoy this meal? This bacon and egg pastry tart takes about 40 minutes from the time you begin preparing it to the time you eat it. However, the preparation time is only 10 minutes, which means you can let it bake while you get ready for the day.

To make the recipe, you’ll only need a baking sheet and the ingredients listed below.

The first step is to preheat the oven to (220°C) 425°F.

The second step is to prepare the pastry for baking. Lightly flour a baking sheet and roll the puff pastry sheet on it. The pastry sheet needs to be a little bit larger than the baking sheet so you can fold the edge and create a crust just like when making a pie.

After this, take a fork and poke a few hole throughout the center of the pastry to let the air out. This will prevent the pastry from rising during baking. Spread the cream cheese all over the center and brush the edges with the egg wash.

Place the baking sheet into the oven and bake for 15 minutes. Splitting the baking process into two parts is recommended because the pastry needs more baking time than the other ingredients. Plus, you’ll get a very crisp crust, with a soft and chewy center, which is perfect, right?

After 15 minutes, the pastry will get a light golden brown color, which is your signal to take it out of the oven and add the other ingredients.

First, spread the shredded white cheddar. You can also use parmesan, grana padano, or pecorino romano cheese, as they’re all very savory and hard-grating cheeses. Second, cut the bacon strips and place them over the cheese. On top of the bacon, crack the six eggs. Be careful not to crack the eggs one over another, but instead spread them throughout the tart, so they can cover the whole surface. Finally, add the diced scallions and season with salt, pepper, oregano, or anything that’s to your preference. Also, if scallions have a too intense flavor for you, chives are an amazing alternative with a milder taste.

I like to add raw spinach leaves over the tart because, at only 10 minutes or baking, they won’t dry out or be bitter, but instead will add a nice earthy flavor. If you’re a fan of spinach, I recommend you try this.

Return the baking sheet to the oven and continue to bake for another 10 to 15 minutes. The remaining time mostly depends on how well cooked you like your eggs. If you like them well cooked, leave the tart for 15 minutes. If you like them softer, bake for around 10 minutes.

Once the tart is baked, cut it into six equal squares and place one or two slices (depending on how much you think you can eat) on a serving plate and add your favorite sauce. Enjoy!

Ingredients

• 1 sheet of puff pastry (thawed)
• 1 cup shredded white cheddar
• 6 eggs
• 7 strips of bacon (cooked)
• 1 egg wash (with 1 tbsp milk)
• ½ cup of cream cheese
• 1 tbsp diced scallions
• 5-6 spinach leaves (optional)
• 1 tsp oregano
• A pinch of salt and pepper

Instructions

• Preheat the oven to (220°C) 425°F.
• Roll the puff pastry on a lightly floured baking sheet and fold the edges to create a crust.
• Poke holes throughout the center od the puff pastry using a fork.
• Spread the cream cheese over the puff pastry.
• Brush the edges with the egg wash.
• Bake for 15 minutes.
• Take it out of the oven and toss the cheddar shreds over the pastry.
• Cut bacon slices in half and place them over the cheddar shreds.
• Crack the 6 eggs over the bacon slices.
• Add the diced scallions.
• Season with salt, pepper, oregano.
• Place the spinach leaves on top.
• Return to the oven and bake for another 15 minutes.

“one muffin a day keeps the stress away”

Working days and busy schedules can be quite a challenge for our meal plan, let alone leave us time to prepare and enjoy a dessert, right? Well, no, because when our devotion to sweet things is put to the test, we adapt and create something like this yummy single serving blueberry muffin mug! It’s the perfect quick delight when you don’t have time to get messy in the kitchen.

It’s incredibly rich in flavor – sweet, yet with a touch of savory to really stimulate your taste buds and make you eat it in a heartbeat. I’m not kidding – one minute you’re taking it out fresh from the oven, and it’s gone the next!

The muffin base is a little drier than cookie dough, but nevertheless very sweet and tender, which is why blueberries are perfect ingredients for muffins. They have a slightly sweet taste with just a touch of acidity. It’s when you bite the muffin that you’ll feel a pleasant “squirt” of juice that really makes you lick your lips in anticipation of the next bite.

Okay, my mouth is already watering, so let’s get down to business. To make this single serving blueberry muffin mug, you’ll need no more than 15 minutes in total, one oven-safe mug or bowl, another mixing bowl, and the ingredients listed below. Now, you may have noticed some of the ingredients are optional, and you can add them or leave them out depending on your personal preferences. For example, I love to sprinkle some lemon zest over my muffins because it enhances that slight acidity from the blueberries, which I adore, especially in my chocolaty deserts. However, if you’re not the person for it, no worries, you can totally skip it!

The first thing you want to do is preheat the oven. I know I usually forget to turn it on when I start preparing my meals, so here’s a friendly reminder! For baking muffins, I’ve found that 180°C (356°F) is the perfect temperature.

Next, take an oven-safe mug or bowl to mix in the dry ingredients for the muffin base – the flour, baking powder, brown (or regular) sugar, salt, and vanilla. Once the ingredients are well-combined, stir in the milk, olive oil, and butter (if you’re using). Butter makes the muffins more tender and moist, and it gives them a more familiar taste, but if you want a lighter dessert, that’s okay. Make sure the butter is well-melted before leaving the mug on the side to make the topping.

Take another mixing bowl and briefly beat together the flour, sugar, olive oil, and coconut flakes. When you get the right consistency, you can the mixture to the mug. But before you do that, first take the blueberries and add them over the muffin. Now, apply the topping over the blueberries.

Sprinkle lemon zest, or maybe chocolate chips (optional).

Place your mug in the preheated oven and let it cook for around 10 minutes.

Remember, it’s going to be very hot when you take it out, so use a protective pad to save your countertop! Finally, let the muffin cool off before eating it. That’s a perfect time to brew a nice cup of tea to enjoy with this muffin.

Considering that a typical oven can easily fit four mugs, you can make blueberry muffin mugs for your whole family or for when your friends when they come to visit and you want to surprise them with something sweet!

Ingredients

For The Muffin: 

• ¼ cup flour
• ¼ tsp baking powder
• 1 tbsp brown sugar
• 2 tbsp milk (optional: plant-based)
• 1 tbsp olive oil
• 30-50g blueberries
• A pinch of salt
• A pinch of vanilla extract or powder
• Optional: 1 tbsp butter

For the Topping:

• 1 tbsp flour
• 1 tbsp sugar (optional: powdered sugar)
• 1 tbsp olive or almond oil
• ½ tbsp coconut flakes
• Optional: lemon zest

Instructions

• Preheat the oven to 180°C degrees (356°F).
• In a small oven-safe bowl or mug, mix together the dry ingredients: flour, baking powder, sugar, salt, and vanilla powder.
• While stirring, add the milk, olive oil, and butter (if using). Make sure the butter is well melted, then set aside.
• In another bowl mix in the flour, sugar, olive oil, and coconut flakes to make the topping.
• Add the blueberries in the mug, then spatter the topping over the blueberries.
• Place the mug in the oven and cook for 10 minutes.
• Remove the mug carefully and let it cool at room temperature before eating.

Enjoy the muffin as a breakfast treat before starting your workday, or even better – surprise your kids and be a real supermom!

“celebrating Pi day with luscious strawberry pie”

March 14th is getting close and it’s our job to find the perfect pie (or pieS) to celebrate this year’s Pi day! Since it’s a celebration, we’re not counting calories, so let’s make something super sweet that’s going to please our senses and leave us satisfied until we find yet another reason to make a pie! Does one really need a reason to enjoy a pie? I don’t think so, but if you do, now you have the perfect excuse.

To make this recipe, you’ll need a blender, mixing bowl, plastic film, pie dish, saucepan, and a lot of patience since delicious homemade pies take their time.

Start by mixing together the dry ingredients for the pie crust. Whisk together the flour, brown sugar, and salt. Place the mixture into a blender and add the cold butter cut into three to four pieces. Pulse until all the ingredients are well incorporated. After a couple of minutes of pulsing, you’ll get a crumbly paste. Transfer the batter into a large mixing bowl and beat it with a spoon until the dough starts to clump together. If your dough is sticky – don’t worry, that’s normal!

Place the dough on a kneading surface and roll it into a small flat circle, then wrap it tightly with a plastic film. Place it in the freezer for at least 30-40 minutes. If you can make the dough the day before and leave it in the freezer overnight, that would be perfect, but 40 minutes will work too.

While the dough is in the freezer, prepare the strawberry filling. Take a saucepan and place it over medium to high heat. Whisk in only half of the strawberries, together with the sugar, balsamic vinegar, lemon juice, and vanilla powder. Stir while the strawberries soften and lose their shape. Once the mixture starts bubbling, reduce the heat, and let it simmer for 30 minutes. Then, remove from the stove and the filling cool at room temperature for about 10 minutes.

The dough and the filling will be ready at about the same time. So, now it’s a good time to preheat the oven to 190°C (375°F).

After this, take a pie dish and grease it with cooking oil. Then, roll the dough on a lightly floured surface into a 10-inch circle and place it into the pie dish. Press with your fingers to make the dough fit the form of the pie dish. Cut the corners that fall out of the pie dish. Finally, take a fork and poke holes throughout the pie crust, so you can prevent it from rising too much while baking.

Take the strawberry filling and spread it over the pie crust. Prepared like this, place the pie into the oven and bake for 30 to 40 minutes. Take it out only to add the remaining strawberries over the strawberry filling, then continue to bake for another 20 to 30 minutes.

When the crust gets a nice golden color, you can take the pie out of the oven and let it cool at room temperature for at least 20 minutes before serving. It will be tough, I know, but resist the temptation to eat it right away because the taste is much much better once it’s cooled.

Ingredients

For the pie crust:

• 2 cup all-purpose flour
• 1 cup butter (cold)
• 1 tbsp brown sugar
• 10 tbsp cold water
• A pinch of salt

For the filling:

• 5 cups fresh strawberries (hulled and halved)
• ½ cups of brown sugar
• 2 tbsp Balsamic Vinegar
• ½ tbsp lemon juice
• 1 tsp vanilla powder

Instructions

• Take a large bowl and whisk together the flour, brown sugar, and salt.
• After this, transfer the mixture into a blender and add the butter. Mix until the ingredients are well combined and the mixture becomes pasty.
• Transfer the batter into a bowl and gradually add the water. Beat it until the dough is crumbly, but clumps together.
• Place the dough and on a board and form a circular shape. Wrap it with a plastic film, then place it in the fridge for 40 minutes (overnight is good too).
• Take a large saucepan and place it over medium to high heat. Whisk in half of the strawberries, sugar, balsamic vinegar, lemon juice, and vanilla powder.
• Once the mixture starts to boil, reduce the heat to low and let it simmer for 30 minutes. Stir occasionally.
• After 30 minutes, remove from heat and let it rest at room temperature.
• Remove the dough from the fridge and let it rest at room temperature for 10 minutes. After this, roll it on a lightly floured surface into a 10-inch circle.
• Preheat the oven to 190°C (375°F).
• Grease the pie dish with cooking oil.
• Place the dough in the pie dish and press with your finger to fit the dish form. Cut the extra dough from the sides, if needed.
• Take a fork and make holes throughout the dough, to prevent it from rising.
• Spread the strawberry filling over the dough.
• Place it in the oven and bake for 30 minutes.
• Add the remaining strawberries over the strawberry filling and return to the oven for an additional 30 minutes.
• Once the pie is baked, let it cool at room temperature for 20 minutes.