Archive for February, 2013

Mug of bliss – Nutella Mug Cake

February 27, 2013


Two different friends sent me the recipe for today’s inspiration, a Nutella mug cake. I had wanted to try it for so long. In case you have not heard of a mug cake, it is a mini version of a sheet cake that you microwave in a coffee mug to have a single serving of joy, rather than a whole big cake you finish with a Lifetime movie. This cake was super easy to make and it tasted amazing! I don’t know that I could taste the Nutella so much, but it was chocolately and rich.

I read the reviews posted online, which can often be a helpful tip when trying a new recipe, and people said how it was enourmous and it ran over in their largest coffee mugs. I also read that it was approx 1,100 calories (yes you read that right, for one mug?? WTH!) s0 I HALVED the recipe to not gorge too much. I also made my cake in a microwave safe pyrex glass measuring 2 cup, rather than a mug, to have plenty of room for the cake to expand, I highly recommend this.

The result was a moist decadent treat that was like having a warm slice of chocolate cake straight out of the oven and it was the perfect portion to fill my craving.Who would have known you could bake a cake in the microwave and it would come out so good, how cool! I highly recommend checking this recipe out if you have never tried a mug cake!

Nutella Mug Cake


4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil


1. Combine all ingredients in a microwave safe large coffee mug or pyrex 2 cup glass measuring cup. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 and 1 /2 minutes.) Top with whipped cream, ice cream or a little chocolate sauce if desired.

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving, enough for a few people, halve the recipe if you are the only one

Nutella + Brownies = the perfect marriage

February 23, 2013


I love when my friends and readers send me recipes. I have been wanting to try a suggestion for Nutella Brownies for some time now. There was no better time than my recent superbowl party. I figured that baking a 9×13 pan of brownies could be extremely dangerous when I am alone and vulnerable, so why not share. The brownies turned out great and everyone was happy to help me eat them. The texture of them was amazing, it was like a store bought brownie mix gooeyness combined with a raw brownie batter stickyness.

I have never used baking melts but I am a believer after trying them in this recipe. Also I have never seen a recipe with that much cocoa in it for brownies so I thought they may be too chocolately. GASP, is there such a thing you ask? The brownies did turn out very rich but not in a bad way, you could just grab a small slice and fill that sweet urge. If I made them again I might halve the recipe to make an 8×8 batch. So if you want to host the perfect wedding in your kitchen, join nutella and brownies, they make a great couple!

Nutella Brownies


1 cup (2 sticks) butter
2 1/4 cups sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package Hershey’s Milk Chocolate Baking Melts (or chocolate chips)


Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.