If you’re like us, you’re busy but you have a sweet tooth that needs to be taken care of; here are 3 super easy desserts, for the busy girls and boys.
1. Chocolate Mug Cake
- 1/4 cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 2 tablespoon granulated sugar
- 1/8 teaspoon salt
- 1/4 cup + 1 tbsp. milk
- 2 tablespoon vegetable oil
- 1 tablespoon hazelnut chocolate spread or mini chocolate chips (Optional)
- In a medium bowl, whisk together dry ingredients.
- Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
- Pour batter into a microwave-safe mug. Leave enough space for the cake to rise without pouring over.
- Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks!
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 70 seconds on high
- Carefully remove from microwave and enjoy!
Source: Table for Two Blog.
2. Lemon Pound Cake
- 15 tbsp unsalted butter, softened
- 3 tbsp milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 tsp almond extract
- 1 1/2 cups cake flour
- 3/4 cup sugar
- 3/4 tsp baking powder
- Zest of 2 lemons
- Preheat oven to 350 degrees. Grease a loaf pan with cooking spray and set aside.
- Beat milk, eggs, and the extracts in a bowl and set aside.
- In the bowl of a stand mixer, sift together flour, sugar, and baking powder and add the lemon zest. Stir to combine.
- Add the softened butter to the flour mixture and mix on low until just combined.
- Then slowly add in the milk mixture, beating on medium speed until batter is combined. Turn the mixer speed on high and beat for an additional 20-30 seconds.
- Pour batter into prepared loaf pan and bake for 45-50 minutes, or until toothpick comes out clean when inserted in the center of the cake.
- Allow cake to cool for 15 minutes then unmold.
- While cake is cooling, make the glaze. Combine powdered sugar and juice of 1 lemon, at first then slowly add the juice of the other lemon. Everyone likes their glaze consistency different so if you like it thicker, add less lemon juice, if you like it runnier, add more lemon juice.
- Once cake is cooled, take a fork and pierce all over the top of the cake. Unmold and set on a wire rack with parchment or wax paper underneath. Pour the glaze evenly over the top and let it cool for 10-15 more minutes before slicing.
Source: Table for Two Blog.
– 1 Tin (397g) sweetened condensed milk
– 100g Butter
– 400g Light brown sugar
– 1 tbsp Golden Syrup
Add your butter, condensed milk, sugar and golden syrup into a saucepan and stir until the sugar dissolves.
Bring the mixture to a gentle simmer and stir continuously over low heat for 15 minutes.
To check if it is ready, drop a teaspoon of the mixture into a jug of cold water and if you can easily form a ball between your fingers, it is ready.
Put the mixture in a bowl and beat it with a whisk until it begins to set.
Pour the fudge into a pan lined with parchment paper and let it cool.
For more detailed instructions, watch this video.