Seriously, you use a coffee mug to cook the cake batter in this recipe.  Not only is that cool but it does take only 5 minutes to make from start to finish!  Children love to participate and this one is an absolutely must-do!  The coffee mug is easy to hold onto with the handle, they can mix the batter in their own mug and have the finished cake to share.

Now, this is a treat and perhaps not the healthiest.  But all good things in moderation!  What I like about this is that you make only a coffee mug at a time.  One coffee mug provides enough cake for everyone to have a nibble.  Why make a whole cake to have it there tempting you and taunting the kids to consume more sugar!  A little treat to share from a coffee mug.

I found this scribbled on a sticky note on my mother’s fridge.  She collects recipes so who knows where she saw this?  It could of been in one of her numerous magazines or perhaps an episode of the Food Network?  For all I know, Oprah could of presented this herself?  So can’t give credit to anyone besides the yellow sticky on the side of a fridge.  Thanks mom.

I have tested this numerous times as every microwave is different.  You cook this cake in the microwave for 3 minutes.  There is a scribble about 1000w.  But each microwave I tried, it seem to work out around 3 minutes on high.  Sometime fluffy and sometimes gooey but all tasty!  Have it with icecream, sorbet, a little bit of milk or on it’s own.

In one large coffee mug (with no metal on it), mix together:

• 4 tablespoon flour
• 4 tablespoon sugar
• 2 tablespoon cocoa

Then add into the flour mixture in coffee cup:

• 1 egg (mix in well)
• 3 tablespoon milk
• 2 tablespoon vegetable oil

Let the kids have fun mixing, then add in each coffee cup:

• 3 tablespoon chocolate chipits and/or nuts  (optional)
• Small dash of vanilla

Place the coffee cup filled with mixed batter into microwave and cook under high for 3 minutes.

The cooking process is all about the microwave, sometime (depending on coffee mug as well) it will rise over the mug so don’t be alarmed, but other times, it shrinks after cooking into a solid chocolate pudding-like cake.  Regardless of how it looks, it has never been anything less than delicious and a hit with kids!  Perfect to make and share spoonful with ice-cream and fruit.   Or just served individually with a dollop of whipped cream.  Active participation in cooking makes for great learning, conversation and eating experience!

I stumbled across a brownie recipe that seemed easy enough to attempt some measuring and mixing with my 2 and 4 year old.  It started with a post on the Food Network Site quoting a recipe from Lucy Waverman.  I used it as a guideline but must admit I adjusted to accommodate what I could find in my kitchen without the tedious trip to the grocery store for one or two missing ingredient.  With two kids, who the _ _ _ _ has the energy to pack up and grocery shop for a cooking project with the kids.  Note: no eggs in this recipe so if the kids sneak some batter, that is ok.

The Brownie cooking project worked out and not only was it a great recipe for learning to take turns mashing, measuring, ‘dumping into the mixing bowl’, and mixing, it was absolutely delicious.  One of those sinful recipes that you don’t want to make often as it will call to you everytime you have a coffee or walk past the pan in the kitchen.  Hint: cut up and freeze in small ziplocks so you pull out on a ‘need a small treat’ occasion.

With the kids:

• Two bowls – one for dry and one for wet
• Mixing spoons
• Measuring cups
• Bibagogo bibs as the cocoa will fly!

Recipe

Dry bowl:

• 2 cups flour
• 2 cups white sugar
• 3/4 cup cocoa powder, (I never sift as that is just too much of a process with kids – but feel free if you have more control over the situation with extra little hands!)
• 1 tsp baking powder
• 1 tsp salt

Wet bowl:

• 1 medium to large banana (med-ripe) – Have fun taking turns mashing this with a fork.
• 1/3 cup apple juice
• 1/4 cup applesauce
• 1 cup vegetable or canola oil
• 1 tsp vanilla

Mix each bowls then fold in the wet into the dry bowl.  Then let the kids have fun mixing the batter.

We had fun raiding the pantry for handful of things to add.

Ideas:

• Handful of chocolate chips
• Handful of almond crumbs (chopped almonds) or any nuts you wish
• Raisins or other dried fruit
• Small sprinkle of flax seed

Once evenly combined.  Pour into a greased and parchment paper-lined pan.

Bake in a preheated 350F oven for 35 mins or until tester comes out clean.  Cool and cut.

Cut them small as they are sweet and delicious!  Go ahead and freeze and enjoy as needed.

The City Sage:  To Die for Recipe: Monster Cookies - that was the title that caught my eye.  Then I investigated this pretty, unique and lovely blog by Anne Sage, a pretty hip, well-travelled and active women by what I can read.  It is a place that seriously is worth pouring a glass of wine on a quiet night and browsing.  AnneLovely recipes, links, tid-bits of information.

I am not going to re-write the recipe and a commentary as she does a really nice job of Matt Lewis’ recipe.  Must agree with Anne, it is a unique recipe when you look at the crazy ratio of ingredients.  I seconded guessed and had to try and these cookies were a hit with my husband and the kids.

• 1/2 cup all-purpose flour
• 1 tablespoon baking soda
• Pinch of salt
• 5 and 3/4 cups rolled oats (yes 5 – 3/4 cups!)
• 3/4 cup cold butter, cut into cubes
• 1 –  1/2 cups granulated sugar
• 1 –  1/2 cups firmly packed light brown sugar
• 5 large eggs
• 1/4 teaspoon light corn syrup (minuscule amount but don’t leave out)
• 1/4 teaspoon vanilla extract
• 2 cups creamy peanut butter (NOT the natural kind!)
• 1 cup semisweet chocolate chips
• 1 cup M&M’s
• PLEASE NOTE:  I added to this recipe, some chopped almonds, small handful of raisins and a sprinkle of flax seed

In a large bowl, combine flour, soda, salt and oats. In the bowl of an electric mixer cream butter until smooth and pale. Add sugars and mix until just incorporated. Add eggs one at a time, beating well after each. Stir in vanilla, corn syrup and peanut butter and mix until smooth but do not overmix. Stir in oat mixture in three additions, then fold in chocolate chips and candies. Refrigerate at least 5 hours or overnight. When ready to bake, heat oven to 350 degrees. Scoop generously sized balls (about 3-4 tablespoons worth) onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just barely browned, then remove from oven and let cool for 10 minutes on the baking sheet before removing to cooling rack. Enjoy!