Tuesday, September 2, 2014

Apple Crumb Bites

Summer is rolling to an end and, if you're a parent, you're likely panicking about how to put together healthy lunches and snacks for your kids. Or perhaps you're just a food lover (you've come to the right place) and you want to make sure to incorporate all of those amazing fresh ingredients into your meals and snacks. Whatever your quandary, these apple crumb bites are the solution. Made with wholesome, healthy ingredients and perfect for busy adults and kids on the go, these bites are simply perfect.

And they're Paleo. Win win.

Apple Crumb Bites
Excerpted from Super Paleo Snacks by Landria Voigt

With just a touch of sweetness, this bite-size snack really hits the spot. And with a whole cup of walnuts, which have the highest amount of omega-3s of any nut, and coconut, which has fat to fuel the brain, they can really help recharge your mind and keep your focus strong.

2 large apples, chopped
1 cup (145 g) raw almonds
1 cup (120 g) raw walnuts
1 cup (80 g) unsweetened shredded coconut
2 tablespoons (24 g) coconut
palm sugar
1 tablespoon (7 g) cinnamon
½ teaspoon sea salt
3 eggs
1 tablespoon (15 ml) vanilla extract
1 tablespoon (14 g) grass-fed butter, melted

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper.

In a food processor, blend the apples, almonds, walnuts, coconut, coconut palm sugar, cinnamon, and salt until the apples and nuts are chopped into small pieces. In a medium bowl, combine the eggs, vanilla, and butter. Add the nut/apple mixture to the bowl and stir well. Use a tablespoon to scoop the mixture onto the
prepared baking sheet and flatten just slightly with your hand to shape. Bake for about 30 minutes, or until lightly browned along the edges.

Yield: about 30 bites


Super Paleo Snacks

What's a Paleo-lover to do? Snacks are essential for making sure we get the proper amount of nutrients. They refuel our bodies and allow us to be productive at work, school and during fitness activities, but it's so difficult to find a snack that isn't processed, boxed, or GMO. You need snacks to feel good about eating, that are portable, appealing, inexpensive, and easy to make. That's a tall order. Luckily, there is Landria Voigt's Super Paleo Snacks. With over 100 recipes using Paleo superfoods like coconut, avocado, sweet potatoes, and almond, you will be on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases. These recipes are quick and easy to make, most take under 15 minutes to prepare! Try every easy Paleo-approved recipe for enjoyable bites, treats, and munchies. You'll always have something healthy, natural, and delicious for snacking!
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Monday, September 1, 2014

Labor Day: Apple Spice Mug Cake

It's Labor Day! Are you laboring? You shouldn't be. In fact, take a load off and sit down to enjoy this Apple Spice Mug Cake from Jennifer's new book, 5-Minute Mug Cakes. It only takes minutes to make and is sure to help you get into the upcoming fall season.

Heading back to school? Don't fear. You can bring all of your favorite mug cake recipes with you, and some mugs, and heck, some of your favorite classics with this amazing all-in-one #backtoschool #mugcake giveaway. Get in on the action below.

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Apple Spice Mug Cake
Excerpted from 5-Minute Mug Cakes by Jennifer Lee

Applesauce is a great way to keep cakes moist while reducing calorie intake. This cake uses unsweetened applesauce and fresh apple pieces to produce a tender, fall-themed cake.

Approximately 171 Calories (Without the Cream)

4 tbsp (30g) all-purpose flour
¼ tsp baking powder
2 tsp granulated sugar
1½ tbsp (22.5ml) fat-free milk
1/8 tsp ground cinnamon
2 tbsp (30g) unsweetened applesauce
2 tbsp (16g) chopped apples (½-inch cubes)

Topping and Decoration:
optional (serves 2)
½ cup (120ml) heavy whipping cream
2 tsp granulated sugar
1 tsp ground cinnamon

Combine all ingredients except apple cubes in an oversized microwave-safe mug. Mix with a small whisk
until batter is smooth. Stir in apple cubes.

Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a
few minutes.

If desired, place the whipping cream and sugar in the mixing bowl of a stand mixer (or use a handheld mixer),
and mix on high speed until peaks form. Top the cake with the whipped cream and sift a little cinnamon
powder on top of the cake. Cake is best consumed warm or within a few hours of being cooked.

Skinny Tip
I made fresh whipped cream for this photo, but the cake tastes delicious without the cream. You could also add a dollop of light Cool Whip for only 25 extra calories.


5-Minute Mug Cakes

Don't think you can make a warm, gooey homemade cake in under five minutes? Think again! 5-Minute Mug Cakes is the perfect gift for anyone with a mug, a microwave, and a dream. With nearly 100 delectable recipes for cakes, brownies, cookies, and more, every single recipe can be made in an ordinary, microwave-safe mug in just a few minutes. Author Jennifer Lee, creator of Kirbie's Cravings, guides you through simple recipe favorites like:

-2-Ingredient Flourless Nutella® Cake
-Salted-Caramel Chocolate Cake
-Funfetti Cake
-S'mores Cake
-Strawberries & Cream Cake
-Chocolate Peanut Butter Cake
-Red Velvet Cake
-Lemon Dream Cake and dozens more!

Featuring special chapters like Skinny Mug Cakes (all under 200 calories!), Gluten-Free Mug Cakes, and even 4-Ingredients-or-Less Mug Cakes, there is no excuse for eating tasteless, packaged desserts anymore. Every recipe in 5-Minute Mug Cakes is simple, fast, and delicious. The best part? If you mix your ingredients right in your favorite mug, there is next to no cleanup!

Friday, August 29, 2014

Farm Share Friday: Artusi’s Siroppo di Frutta or Fruit Syrup

This Farm Share Friday, why not turn some of that delicious fruit you've been receiving into a syrup? This "Siroppo di Frutta" (or fruit syrup) is fermented to give a rich, flavorful taste that you can enjoy long after the summer season is past. That's one of the best uses of berries I can think of. How about you?

If berry season is behind you already, go ahead and pick up some berries at your local store. We won't judge you.

Artusi’s Siroppo di Frutta or Fruit Syrup
Excerpted from Artisan Drinks by Lindy Wildsmith

Pellegrino Artusi is considered the father of Italian food as it is known in Italy today. He collected recipes wherever he went and compiled the famous Italian cookbook La Scienza in Cucina e l’Arte di Mangiare Bene, gathering the best-known regional culinary traditions. In writing this book, Artusi united Italy in a way that no one else has managed to do. Countless editions and many translations later, his birthplace, Forlimpopoli in Emilia-Romagna, is the home of a cultural institute and cookery school dedicated to his name. This siroppo* is made with fruit and confectioners’ sugar and no added water, and Artusi recommends it for its intensity of flavor. The fruit is left to ferment for several days before the juice is extracted, producing a syrup with a rounder, deeper flavor than other cordials.

Makes 7 to 14 fl oz

2 lb 3 oz raspberries, blackberries, or blackcurrants
To every 8 fl oz (1 cup) of fruit juice produced add:

3 cups sifted confectioners’ sugar
1/2 tsp citric acid

You will also need:
Large, shallow terracotta dish
Fine strainer or light jelly bag, scalded
1 or 2 x 8 fl oz sterilized bottles, with screwcaps

* siroppo is the traditional spelling of sciroppo, as used by Pellegrino Artusi in his book La Scienza in
Cucina e l’Arte di Mangiare Bene

Put the fruit in a large, shallow terracotta dish, breaking it up with a potato masher. Cover with a clean cloth and leave to ferment—2 to 3 days for raspberries and blackberries, 4 to 5 days for blackcurrants. Mash twice daily. If you forget to do this on the odd occasion you may see mold appearing on the fruit. If this does happen, simply push the mold back down into the fruit and mash well—it will be perfectly safe. Sugar acts as a preservative, and later on you will be boiling the resulting juice. You will notice that the fruit “rises” overnight. This is the effect of the natural yeast contained in the fruit; what you are doing by mashing it is,
to use a bread-making expression, “knocking it back.” The idea is to keep doing this until the fruit stops rising. Blackcurrants tend to take longer than berries.

Put the fruit in a fine strainer or scalded light jelly bag set over a bowl and leave to drain naturally. Do not squeeze or press the fruit. Measure the juice obtained so that you can calculate the amount of confectioners’ sugar and citric acid required. Pour the juice into a saucepan and bring to a simmer. Add the confectioners’ sugar and citric acid and stir until dissolved. Boil for 5 minutes.

Strain into a measuring jug and leave to cool. Once cool, rinse out a sterile bottle with warm water and use a funnel to fill with the siroppo* up to ¾ inch below the top. Screw the lid down securely.

Making & keeping: Make in summer. Drink immediately, keep in the refrigerator for 3 to 6 months, or pasteurize. Diluted with still or sparkling water it makes a refreshing drink and its depth of flavors makes it perfect for making sorbet, granita, or pouring over ice cream.


Artisan Drinks Delicious alcoholic and soft drinks to make at home

Re-discover artisanal techniques that were once second nature to past generations and learn to appreciate the pleasure of working within the seasons and collecting natural produce. Artisan Drinks guides you through the methodology of drinks, divided into different types of beverages that all take their basis from fresh natural ingredients that can be sourced locally. There is a huge pleasure in celebrating the outdoors, of becoming intimate with the seasons and the plants, fruits, and flowers that grow around you. Preserve every seasonal flavor to enjoy all winter long by creating all of the recipes created by Lindy Wildsmith. Enjoy creating original drinks, giving them as gifts, sharing them with friends and family, and the simple and wholesome pleasures of drinking! Relish the satisfaction of knowing you made it yourself. From organic and nourishing fruit syrups and cordials to sparkling celebratory drinks such as mocktails and summer cups, you will find a wide variety of drinks to make, savor and enjoy.

Thursday, August 28, 2014

Coconut Shortbread–Double Brownie Delight

With Labor Day around the corner and baking season about to launch into action, I thought there was no better time to share one of my new favorite brownie recipes from Matt and Joshua's new book, Superfoods for Life, Cacao. The perfect combination of shortbread, coconut, and cacao, these brownie hybrids are certain to get rave reviews at any end of summer party or get together. It's almost the long weekend, so go ahead and indulge.

Coconut Shortbread–Double Brownie Delight
Excerpted from Superfoods for Life, Cacao by Matt Ruscigno and Josh Ploeg

This has been my potluck special of late. An amazing coconut shortbread combines with an extra-chocolaty, moist brownie to make a decadent, delicious, double-decked delight. Desserts need not be totally avoided in a healthy diet; discretionary calories exist, and a cacao-coconut treat is a great way to use them. This treat is
so rich and delicious, you only need a small piece to satisfy your sweet tooth.

For the shortbread layer:
1⅔ cups (200 g) unbleached white flour
⅓ cup (27 g) cocoa powder
⅔ cup (133 g) sugar
½ teaspoon salt, or to taste
½ cup (112 g) coconut oil
2 teaspoons vanilla
2 tablespoons (28 ml) coconut milk or water, or as needed

For the brownie layer:
½ cup (40 g) cocoa powder
½ cup (62.5 g) unbleached white flour
¼ teaspoon salt
1½ teaspoons baking powder
¼ cup (64 g) coconut oil
⅔ cup (133 g) sugar
½ cup (120 ml) soy or coconut milk
1 teaspoon vanilla extract
4 ounces (115 g) chopped bittersweet or dark chocolate pieces

Preheat the oven to 375˚F (190˚C, gas mark 5).

To make the shortbread layer: Mix the dry shortbread ingredients in a large mixing bowl and then add the coconut oil and incorporate with your hands to make crumbs. Add the rest of the liquid and press into a lightly greased 8 × 8-inch (20 × 20 cm) pan. Score with a fork.

To make the brownie layer: Mix the dry brownie ingredients together in a large mixing bowl, then add the wet ingredients and the chocolate chips and combine to make a nice batter. Pour over the top of the shortbread. Bake for about 35 minutes or until done to your liking. Cool on a wire rack and then cut
into 16 squares.

Yield: 8 servings


Superfoods for Life, Cacao

Are you craving chocolate? Go ahead, give in! Cacao--raw chocolate--often referred to as "food of the gods" is high in antioxidants. It is also an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. A good source of omega-6 fatty acids and rich in heart-healthy oleic acids, it will boost your mood, improve cognition and help lessen stress! Sounds too good to be true, but it isn't! As author Matt Ruscigno explains, this hot superfood has powerful benefits. Then Matt gives you what you really want--recipes for chocolate! Superfoods for Life, Cacao contains 75 recipes for sweet and savory cacao recipes--from main dishes to desserts--including Huitlacoche-Chocolate Empanadas, Cocoa Buffalo Tempura Vegetables, Dolmathes with Currant-Chocolate Rice and Cacao Tzatziki.

Wednesday, August 27, 2014

Homemade Soda: Mockter Pepper

When I was growing up (in Montreal, Canada), we didn't have Dr. Pepper. They just didn't sell it. Every time we drove to the United States it was one of those luxuries that we jumped at. Now you can make your own soda in your own home. That's just about the coolest thing ever to me. I plan on making LOTS of this Mockter Pepper. I think you should too.

And if you're planning on attending the upcoming Seven Springs, PA Mother Earth News Fair, make sure to swing by booth 3010 to meet Jeremy, get your book signed, AND taste some of his exclusive soda for the event.

Mockter Pepper
Excerpted from Making Soda at Home by Jeremy Butler

The Dr. has kept his unique formula of 23 flavors secret for nearly 130 years, and while there are a number of knockoffs under private-label brands, there are few recipes for a homemade version that do it justice. An antique druggist’s formula book was brought to light a few years ago with what may be an early version of the original formula. The bitters formula included gentian root and cardamom, but otherwise that’s really all that made it into my recipe. I know that the company has denied rumors that the drink contains prune juice, but that doesn’t mean it doesn’t have somewhat of a plum flavor. In fact, a lot of drupe fruits’ flavors have been nominated for a position among the mysterious 23, but regardless, they all share similarities that I think are pretty much covered here by the dried plums (yes, prunes) and the almond extract.

Syrup + Seltzer
2 cups (475 ml) water
2 cups (400 g) sugar
1/2 teaspoon citric acid
1/2 tablespoon molasses
1 tablespoon (15 ml) pure almond extract
Fruit and Spice Blend (below)

(syrup for 1 gallon [3.8 L] finished soda; use 2 to 4 tablespoons [28 to 60 ml] per 8 ounces [235 ml] carbonated water, or to taste)

Straight Carbonation
15 cups (3.5 L) water
2 cups (400 g) sugar
1/2 teaspoon citric acid
1/2 tablespoon molasses
1 tablespoon (15 ml) pure almond extract
Fruit and Spice Blend (below)

15 cups (3.5 L) water
2 1/4 cups (450 g) sugar
1/2 teaspoon citric acid
1/2 tablespoon molasses
1 tablespoon (15 ml) pure almond extract
Fruit and Spice Blend (below)
1⁄8 teaspoon Champagne yeast
0.5 g yeast nutrient

Fruit and Spice Blend
1/2 cup (88 g) dried plums (prunes)
1/2 cup (65 g) raspberries
1 (3-inch, or 7.5 cm) piece vanilla bean, split
1 tablespoon (6 g) wintergreen leaves
1/2 tablespoon whole cloves
6 sections star anise
1 teaspoon ginger paste
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon cut and sifted wild cherry bark
1/4 teaspoon cut and sifted gentian root

In a saucepan, combine the water, fruit, spices, herbs, and roots. For the syrup and seltzer method, use 2 cups (475 ml) water; otherwise, use as much water as is practical to strain. Bring to a boil and then remove from the heat and let steep for 30 to 60 minutes. Strain out the solid ingredients and return the water to the saucepan. Add the sugar, citric acid, and molasses and heat until dissolved. Remove the syrup from the heat.

For the syrup and seltzer method, chill the syrup, add the almond extract, and add to carbonated water.

For straight carbonation or fermentation, add the rest of the water plus the almond extract to the strained syrup.

For straight carbonation, chill the mixture before adding it to the keg or carbonator of your choice.

For fermentation, hydrate the yeast in ¼ cup (60 ml) or less of warm water. Add the hydrated yeast to the mixture after it has cooled to 10 to 15°F (5.5 to 8°c) above room temperature. Stir in the yeast nutrient.

Mix well and then bottle.


Making Soda at Home

An icy cold, carbonated beverage is just the pick-me-up you need when the day really starts to wear you down. So, wouldn't it be even more rewarding and fulfilling if you could make your own from scratch? Crafting a great carbonated beverage is easy! This informative guide to making soda at home is perfect for anyone looking to create delicious artisan drinks with or without a soda machine. Jeremy Butler breaks down the science of carbonation so you can discover recipes that are easily adapted for each of the three methods for carbonation. He even shows you how to make a soda bar, complete with kegerator, in your own home! Offering resources like homebrew forums, shopping guides, and industrial suppliers, all the information you need to make your own soda is right here. Once you master the bubbles, it's time to add the syrups. Making Soda at Home offers over 35 natural and healthy recipes to flavor your fizz. It even provides insider tips on creating your own recipes. Try refreshing coconut-lime or peach sodas on a hot summer day. Tonics like root beer, sassafras, sarsaparilla and ginger ale are delicious with a bowl of popcorn and a movie. Brew expert clones of your favorite dews, peppers, pops, and colas with ease. There's even a recipe for butter beer! Perfect for any do-it-yourself foodie, Making Soda at Home will have you drinking natural homemade soda in no time.

Tuesday, August 26, 2014

Einkorn Cinnamon Raisin Bread

Don't forget to enter our #backtoschool #mugcakes #giveaway! Click here to get your entries in. And good luck!

The weather is starting to cool and all I've been thinking about lately is baking. I've never been a big bread maker (love to eat it, kind of scared to make it myself...) so I thought I'd conquer that fear by trying out a new recipe for cinnamon raisin bread. This warm and comforting loaf uses einkorn flour and is from the upcoming cookbook The Einkorn Cookbook (publishing in December 2014).

Not sure what einkorn is? Not to worry. Here's what you need to know.

A Brief History of Einkorn

As wheat was cultivated and hybridized throughout history, it was usually carried out with the intention
of increasing yield, disease resistance, and desirable baking characteristics such as increased gluten (to
produce puffier loaves of bread). As time went on, new varieties of wheat with these characteristics took
over the market and the original einkorn wheat became less well known.

The hybridization of wheat changed the genetic makeup of what was originally a simpler, more digestible
version of the grain itself. Einkorn, for example, is a diploid that contains 14 chromosomes, while later varieties of wheat—such as emmer, kamut, and durum—contain 28. More modern varieties like spelt, hard red wheat, and soft white wheat contain even more still, at around 42 chromosomes. This is significant for a few reasons: As the genetic structure in the grain has changed its proteins such as gluten and gliadin have also changed to a form that can cause intestinal distress. In addition, the genetic structure has changed the way the plant takes up nutrients from the soil, resulting in less nutritious varieties than einkorn. Einkorn has the distinct advantage of not only being easier on the digestive tract, but also being more nutrient dense.

Cinnamon Raisin Bread
Excerpted from The Einkorn Cookbook by Tim and Shanna Mallon

When I was a little girl, my grandma showed me her favorite late-night snack: toasted cinnamon raisin bread with sliced apples on the side. When we make this einkorn version and I eat a toasted slice, I think of her and it’s as if I’m six years old again.

Yield: One loaf, about 16 slices

For the bread:
6 tablespoons (3 ounces) unsalted butter
½ cup (4 ounces) milk
¼ cup (2 ounces) kefir
¼ cup (40 g) coconut sugar
1 teaspoon salt
One packet (2 ¼ teaspoons, or ¼-ounce) active dry yeast
1 teaspoon ginger powder
1 tablespoon honey
¼ cup (2 ounces) warm water
2 eggs, divided
4 cups (500 g) einkorn flour, plus more for dusting

For the filling:
4 tablespoons coconut sugar
2 tablespoons cinnamon
¼ cup (40 g) raisins

In a saucepan over medium heat, stir together butter, milk, kefir, coconut sugar, and salt. Bring to the beginning of a boil (where a few little bubbles start coming up on the surface), then remove from heat and set aside to cool.

In a large heatproof bowl, dissolve yeast, ginger, and honey in warm water. Let mixture sit for 5 to 10 minutes, until frothy and bubbly. While this is activating, combine flours in a medium bowl. In a separate small bowl, combine filling ingredients.

To the yeast mixture, add the cooled milk mixture and one egg, whisking to combine. Stir in 2 cups of the einkorn flour with a wooden spoon. Keep adding more flour until the batter begins to feel stiff and comes together like a dough.

Lightly flour your work surface, then turn out dough and knead for five to eight minutes, working to develop an elastic, soft texture in the dough. Form it into a ball and place in a greased bowl, turning once to coat. Cover and let rise until doubled in size, about an hour.

After dough has doubled, punch it down. On a floured surface, roll the dough out into a rectangle 16 inches wide and 9 inches tall. Spread the filling mixture evenly all over the dough, leaving a 1-inch border along the edge. Starting at the shorter end, roll the dough up like a jelly roll. Tuck the ends under each side and place
the dough in a greased loaf pan. Cover and let rise for 45 minutes to an hour; it should rise and puff out to fill the pan.

Toward the end of the rise period, preheat oven to 350°F (175°C, or gas mark 4). Once the loaf is ready, beat the remaining egg in a small bowl and brush it all over the top of the loaf.

Bake bread for 45 minutes. Set pan on stove for a few minutes to cool, then carefully remove it from the pan to a wire rack. Brush the top with butter and let cool completely before serving.


The Einkorn Cookbook

If you haven't heard of einkorn yet, get ready to get excited. Easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity, these are just a few reasons why the ancient grain known as einkorn is quickly becoming one of the most popular grains/flours on the market--not to mention its sweet flavor and silky texture. How does one prepare this ancient grain? Popular food bloggers Tim and Shanna Mallon of Food Loves Writing, bring einkorn right to your table with this beautiful whole food cookbook that includes over 100 recipes, all featuring the world's most ancient grain. Recipes are broken into sections including breakfast, appetizers, breads, main dishes, and desserts, and include such hits as: Vegetable Quiche with an Einkorn Crust, Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread, Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace einkorn, not only for its health benefits, but its wonderful taste. Once you try The Einkorn Cookbook, you'll never go back.

Monday, August 25, 2014

5-Minute Mug Cakes: Nutella Brownie Cake and a Back to School Giveaway

It's the end of August and Labor Day is around the corner. That means we're all about #BacktoSchool this week. Get ready for a week of slow cooking, baking, Doctor Who, Nutella, and ... yes ... mug cakes!

We don't think anyone should go back to school without a great mug cake recipe (this is studying fuel, after all), so we thought we'd host a giveaway so you can take home a free copy of our new favorite cookbook (and some classics, reimagined). We couldn't choose the prize, so we're offering four unique giveaways. Enter the one that you love the most (or go ahead and enter all four). Either way, good luck!

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Nutella Brownie Cake
Excerpted from 5-Minute Mug Cakes by Jennifer Lee

Get out. This recipe is amazing!
Do you enjoy the fudgy, chewy brownies you get with store-bought mixes? Well, I’ve managed to re-create that texture with this recipe: And it’s even easier to make than the box mix! Ultra chewy, fudgy, chocolaty, and sweet, this brownie is as good as it gets.

2 tbsp (15g) all-purpose flour
2 tbsp (30g) whisked egg (about half of 1 extra-large egg)
¼ cup (74g) plus 1 tbsp (18.5g) Nutella

Combine all ingredients in an oversized microwavesafe mug. Mix with a small whisk until completely
incorporated. Batter will be quite thick.

Cook in microwave for about 1 minute. Let brownie cool about 15 minutes to allow it to set and become
chewy. Then eat immediately.


I also thought you'd enjoy seeing some amazing art work from the Classics Reimagined books.


5-Minute Mug Cakes

Don't think you can make a warm, gooey homemade cake in under five minutes? Think again! 5-Minute Mug Cakes is the perfect gift for anyone with a mug, a microwave, and a dream. With nearly 100 delectable recipes for cakes, brownies, cookies, and more, every single recipe can be made in an ordinary, microwave-safe mug in just a few minutes. Author Jennifer Lee, creator of Kirbie's Cravings, guides you through simple recipe favorites like:

-2-Ingredient Flourless Nutella® Cake
-Salted-Caramel Chocolate Cake
-Funfetti Cake
-S'mores Cake
-Strawberries & Cream Cake
-Chocolate Peanut Butter Cake
-Red Velvet Cake
-Lemon Dream Cake and dozens more!

Featuring special chapters like Skinny Mug Cakes (all under 200 calories!), Gluten-Free Mug Cakes, and even 4-Ingredients-or-Less Mug Cakes, there is no excuse for eating tasteless, packaged desserts anymore. Every recipe in 5-Minute Mug Cakes is simple, fast, and delicious. The best part? If you mix your ingredients right in your favorite mug, there is next to no cleanup!