Cake in a Coffee Cup

Yes friends, you read that right. That title isn't simply for artistic alliterative purposes. Today I will show you how to make Cake in a Coffee Cup.

The best part? It takes a minute. A literal minute. Sixty seconds. One turn around the clock.

I found this idea through Pinterest, specifically from this sweet site. I squealed and vowed to try it that very night, as I had a hankering for something sweet, though I had nothing in my house. I adapted it from the original recipe and re-titled it (befittingly, as you'll see in a moment).

Do you want to know how to make a real, live cake in 60 seconds? Of course you do.

Here's what you need:

One egg

Lovely tablespoon of brown sugar.

Half a teaspoon of baking powder, not to be confused with baking soda.

Heaping tablespoon of flour.

2 heaping tablespoons of raspberry chocolate spread

Here's the deal: I used the Raspberry Chocolate Spread from Pampered Chef that I won in a giveaway. Cassie used peanut butter. I had none on hand (what??) so instead of throwing a real, live tantrum like I was inclined to do, I poked through my fridge and deemed it an appropriate substitute.

Let me tell you, it was SO appropriate.

Another thing that Cassie did differently: she used a ramekin. I have but one ramekin that I may or may not have stolen from Chili's on accident.

(Who am I kidding...I wanted to take the ranch home. I love their ranch dressing.)

Anyway, I used the stolen ramekin and I believe karma was catching up with me because this is what happened the first time I made this using a ramekin:

I learned that night that I will scrape food off the microwave dish. I will swipe my finger across it, I will even lick it.

It wasn't my proudest moment.

However, from that moment on I used a tall coffee cup, and the name Coffee Cup Cake was born.

(That my friends, is called a digression.)

After assembling the ingredients, go ahead and whisk 'em real good.

By the way, I wanted to get a live shot of me whisking my cake but found I could not do it one-handed, the picture nor the whisking. How does the Pioneer Woman do it? Her kids, maybe? Hmm.

After you whisk, coat a tall coffee cup with baking spray. I love Baker's Joy.

You give the coffee cup a little kiss and tell her you'll see her in a minute.

(Note: Cassie cooked hers 30 seconds.  This did not work for me.  I blame the heat and humidity, my blame fall-backs.)

Look at that. Beautiful. It's hard to tell but she's filled up three quarters of the cup.

Normally, I will just take the coffee cup and a spoon straight to the couch and live it up. But for you guys, I decided to show you Coffee Cup Cake in her full glory.

I made a simple frosting from powdered sugar and milk, no measurement required.

I drizzled it over my Coffee Cup Cake.

Yay! Pioneer Woman would be proud. An action shot at it's finest.

Look at how moist and soft it looks. The texture is perfect.

Perfect to the last bite.

Go forth and microwave.

And many thanks to Cassie of Back to Her Roots for inspiring this post.  Please visit her blog; you won't be disappointed.

Linking up here:

Dessert Extravaganza

This year we're going to my mom's house for Thanksgiving and I was put in charge of desserts.  This made me happy because there were several recipes that I had been filing away, waiting for the opportunity to try them out.  So, the lucky folks that are coming to dinner at my mom's house(and there are a lot of them and not all speak English, so I am also there in a translating capacity) are going to be my guinea pigs.

I am bringing four separate desserts tomorrow, each inspired by a different chef.  My theme is pumpkin because, well, I love pumpkin.

• Pumpkin bread pudding by Bobby Flay.  I modified slightly by omitting the bourbon (didn't have any on hand) and instead of the vanilla cream anglaise we're doing good ol' fashioned vanilla icecream.  Sometimes Bobby Flay can be a bit...unsouthern, if that's a word.  He uses Yankee ingredients at times that I am not comfortable using, let's just put it that way.

• Black and tan chocolate pumpkin trifle by Rachel Ray.  Matt got me a subscription to her magazine three years ago and they just keep coming!  I usually find one or two recipes per magazine that I like, but there are times I take issue with her ingredients too.  The word "parmigiano reggiano" can grate against my ears.  This trifle is layered with chocolate cream, pumpkin cream, toffee and chocolate wafers...so good. It will be a nice change from pies and cakes.   (Bonus points to you if you are thinking of the Friends episode where Rachel Green makes the trifle...best episode ever.)

This is not the trifle I made.  This is from Rachel's website.

•  Pumpkin Cream Pie by the Pioneer Woman.  Last year, the Pioneer Woman practically provided our whole Thanksgiving meal.  I had to include one of her pies in here, and this seemed like the perfect one.  I didn't want to make a traditional pumpkin pie, so this one seemed like a nice twist on tradition.  What do I not love about the PW?  She's totally my style of cook.  I omitted the whiskey from this too; we just don't have the hard stuff around the house.

• Pumpkin roll with cream cheese filling by my mom.  I got this recipe from my mom years ago and always make it.  This year was no different; and I can tell you already it's going to be delicious.

You want to see how I was able to do all this cooking today?

I gave this guy an empty box, a few tupperwares and he was happy as a clam.  He would push the box around the island, babble to himself and even showed us how he likes to sit on top of the box...and get down...all by himself!!

I also must really thank his daddy because I was very occupied in the kitchen today and when the box lost his intrigue, he came to the rescue.  He also took pictures of the desserts that I haven't uploaded yet, so I will post those too.  Happy eating!