Over the weekend, someone mentioned that another snow storm was heading our way. I grimaced a little — because this winter has been so cold and snow-filled. There’s still deep snow covering our yard from the last two storms. And so far, the kids have had six snow days — which means the start of summer vacation is getting pushed farther and farther into June. But ultimately, this is New England, and snowy winters are part of the fun. Especially if you love skiing, which I do — although I haven’t been in years. This winter is a lot like one we had a few years ago where it snowed at least once a week for six weeks, leaving us literally buried — there was nowhere to put the snow and our driveway got narrower and narrower with snow banks until a neighbor with a payloader kindly moved some of our snow out of the way. That year, I practically went crazy with all the snow — it made me feel trapped. But this year? I’ve made a conscious decision not to let it affect me so much. Norman Vincent Peale once said “Change your thoughts and you change your world,” and that’s something I am taking to heart. So the snow? I am just going to shrug it off and shovel a little more. This is New England after all. In the meantime, while we wait out the blizzard-like conditions, let’s talk comfort food. Specifically, comfort food recipes for one. Last year, I fell in love with mug cakes. They are an easy, fast and efficient way to get that cake fix without spending hours mixing, baking and decorating a full size cake. Plus, it’s super fun when you can whip up cute little cakes for your kids when they get home from school. Then they think you are pretty nifty. Trust me.
This mug cake could be the easiest one I have made — it uses Bisquick as the base, which means less measuring and mixing. Three chocolates combine to create a perfectly sweetened, crave satisfying single-serving cake. And the dusting of powdered sugar? That’s always my favorite part on cakes like this. If you love rich, chocolaty desserts, you will adore this. And chances are, you probably have all — or at least most — of the ingredients in your pantry. Go on. Try it.
- 2 tablespoons Bisquick Heart Smart baking mix
- 1 tablespoon unsweetened cocoa
- 1 sugar
- 2 tablespoons milk
- 1 teaspoon canola oil
- 1 tablespoon white chocolate chips
- 1 tablespoon milk chocolate chips
- 1/2 teaspoon confectioners sugar, for dusting
- In a small mug, whisk together the Bisquick, cocoa, sugar, milk and canola oil until well combined. Stir in the white chocolate and milk chocolate chips.
- Microwave on high for 1 minute. Allow to sit for 2-3 minutes. Dust with confectioners sugar, as desired.
If desired, 2 tablespoons milk chocolate toffee chips can be substituted for the white and milk chocolate chips. Be careful when removing the mug from the microwave – it will be hot!
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.