Sometimes, good things come in small packages.
Such is the case with this dessert.
Leslie Bilderback is a Certified Master Baker. She has been profiled in numerous columns and articles, authored eight books, and won season three of Food Network’s Sweet Genius.
Leslie’s latest publication, Mug Cakes, is a wonderfully photographed and detailed guide to 100 speedy microwave treats to satisfy the sweet tooth. While there is a beautiful selection of cakes featured in this book,
Mug Cakes proves to be so much more. You will find some delicious rice pudding ideas, fruit crumbles and cheesecake.
Kids are also urged to get involved in the kitchen with Leslie’s special selection of kid proof delights. Of course though, if you are a kid at heart, then you too will enjoy this chapter that is filled with loves of marshmallows and sticky goodness, such as the Moon Pie Mug Cake.
There are seasonal recipes and decorative ideas for every occasion, from the Red, White & Blueberry Mug Cake to the Choco-Peppermint Mug Cake, this book has you covered. Leslie’s mug cakes are a festive way to serve up dessert at any party. The possibilities are endless.
It was not an easy decision for me, to choose just one recipe from this fine collection, but ultimately, I settled upon a chocolate treat. Something simple, but sure to please everyone.
The result exceeded my expectations. The cakes were moist and sticky and everything a chocolate cake should be. My family was pleased, and so was I. No hot ovens required and best of all, no big clean up. Now what’s not to love about that?
Mug Cakes is a true treasure, and it could be your little treasure too.
Two lucky Living the Gourmet readers will win Mug Cakes and get to try each and every tasty treasure featured in this wonderfully illustrated book by Leslie Bilderback, courtesy of St. Martin’s Press.
I was given this book to review and the opinions expressed are all my own.
Devil’s Food Mug Cake (page 53)
1 large egg
3½ tablespoons vegetable oil
3½ tablespoons buttermilk
¼ cup granulated sugar
¼ teaspoon pure vanilla extract
¼ cup AP flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking soda (a generous pinch)
Pinch of salt
In a large mug, whisk together the egg and oil with a fork. Stir in the buttermilk, sugar, and vanilla. Add the flour, cocoa, baking soda, and salt. Beat the batter until smooth. Divide the batter between two mugs. Microwave separately for 1½ to 2½ minutes each until risen and firm.
Serve with whipped cream if desired.
Enjoy with Love,