Tag Archives: milk

Birthday Mug cake from pick up limes

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  • 3 Tbsp all-purpose flour
  • 1½ Tbsp granulated sugar
  • 2 tsp sprinkles
  • ¼ tsp baking powder
  • 1 pinch salt
  • 2 Tbsp unsweetened soy milk 
  • 2 tsp vegetable oil 
  • ½ tsp Pure vanilla extract

In a microwave safe mug, combine the flour, sugar, sprinkles, baking powder, and salt. Then add in the milk, oil, and vanilla, and mix until just combined. Be careful not to over-mix.

Microwave on high (800 – 900 W) for 1minute, or until a toothpick inserted into the centre comes out clean*. The cooking time may vary depending on your microwave and settings. If the cake isn’t cooked through yet, simply place it back in the microwave at intervals of 15 seconds until done. The mug might be quite hot, so take care when removing iit from the microwave.

Top with vegan whipped cream and sprinkles if desired, and enjoy!

* If preferred, bake it in the oven at 350°F for 15 to 25 minutes, or until a toothpick inserted into the centre comes out clean. Just be sure to use an oven-safe baking dish.

Broccoli rice and cheese casserole

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  • 1 head fresh broccoli
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup extra long-grain rice
  • 2 cups chicken or vegetable broth
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese
  1. Sauté onions in butter 2-3 minutes in a large skillet or wide saucepan (something wide with a fitted lid). 1 onion, 1/2 stick butter
  2. Meanwhile, cut 2 cups of broccoli florets from the fresh broccoli then set aside.
  3. Chop the remaining broccoli into pieces about 1/2-inch in size then add to skillet with onions.
  4. Add garlic, salt, mustard powder, pepper, cayenne and rice then continue cooking and stirring 3-5 minutes or until rice starts to brown. 1 Tbsp garlic, 1/2 tsp each salt, mustard powder and pepper, 1/4 tsp cayenne, 1 cup rice
  5. Add broth and milk then bring to a boil, stirring occasionally with a fork. Once boiling, reduce heat to low (or wherever gets you a gentle boil) then cook, covered for 10 minutes. 2 c. broth, 1/2 c. milk
  6. Stir with a fork, scraping the bottom of the pan, then add reserved broccoli florets on top of rice. Cover immediately then continue cooking 10 minutes or until rice is tender.
  7. Stir in cheese then serve. 2 c. cheese

Strawberry summer cake from smitten kitchen

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strawberry barley summer cake
  • 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
  • 1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
  • 1 large egg
  • 1/2 cup (118 ml) milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F (180°C). Butter a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.

Magic Cake (Gâteau Magique) from Simply recipes

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  • 2 cups (480ml) whole milk
  • 1/2 cup (113g) unsalted butter, diced into tablespoon-sized pieces
  • 4 large eggs, separated
  • 2/3 cup (135g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 3/4 cup (90g) all-purpose flour
  • Powdered sugar, for dusting, optional
  1. Preheat the oven to 325°F. Grease an 8-inch square pan with butter or cooking spray. Line the pan with a layer of parchment paper covering the bottom and up 2 sides with a slight overhang. Lightly grease the parchment paper.
  2. Heat the milk and butter: In a small saucepan, heat the milk and butter on low heat just until the butter melts. Don’t let the milk come to a boil or simmer. It should be warm but not scalding hot, 105 to 115°F. Set aside.
  3. Meanwhile, beat the egg whites: In a large bowl using a hand mixer, beat the egg whites on medium-high speed until they form stiff peaks, about 4 minutes. When you lift the beaters out of the bowl, the whipped egg whites should stand up at a point and hold that point
  4. Start the batter: In another large bowl, beat the egg yolks, sugar, vanilla extract, salt, and nutmeg (if using) on high speed until the mixture is pale and creamy, about 2 minutes.Add the flour to the egg yolk mixture and beat on low speed until combined. It may seem like there is too much flour, but the batter will soon be thinned out.
  5. Add the warm milk and egg whites: Continue mixing on low speed, or switch to a whisk, and pour in the warm milk and butter a splash at a time. Once you’ve incorporated about half of the milk mixture, you can pour in the rest, and whisk to combine. The batter will be thin and smooth, like crepe batter.Add the beaten egg whites and use the whisk to gently mix until there are no large lumps of egg whites. Don’t overmix—there should still be a layer of foam on top of the batter.
  6. Bake: Pour the batter into the prepared pan. Bake until the top is golden brown, the cake has begun to pull away from the sides of the pan, and the center has a slight jiggle when the pan is gently shaken, about 50 minutes.
  7. Cool and serve: Remove the pan from the oven and set it on a wire rack until it’s cool enough to go in the fridge, about 30 minutes. Let the cake chill in the fridge for at least 1 hour before serving. You can skip chilling and serve the cake at room temperature, though it won’t slice as neatly.Dust the top of the cake with powdered sugar, then slice it into squares. If desired, serve with fresh fruit and, for extra indulgence, a dollop of whipped cream.Store leftover magic cake, well-covered, in the refrigerator for up to 3 days. Magic cake does not freeze well. The freezing and thawing process will affect the texture of the custard layer.

Brownie in a Mug from celebrating sweets.com

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3 tablespoons granulated sugar
 3 tablespoons all purpose flour
1 ½ tablespoons unsweetened cocoa powder
Pinch salt
 2 tablespoons chocolate chips, plus more for topping
 1 ½ tablespoons vegetable oil, melted coconut oil or melted butter
3 tablespoons milk
 ¼ teaspoon vanilla extract
 Ice cream, whipped cream, powdered sugar, berries for garnish
Instructions
Place sugar, flour, cocoa powder and salt in a mug. Use a small whisk or fork, and stir until combined, and free of lumps. Stir in chocolate chips. Add oil, milk and vanilla, stir with a spoon or small rubber spatula until just combined (try not to over mix it). 

Sprinkle a few additional chocolate chips over the top and cook in the microwave for about 90 seconds (microwave times may vary). Eat immediately with ice cream, whipped cream, powdered sugar, or berries.

Notes
I have a used a 12oz and 16oz mug for this recipe.
Although this is a single serving dessert, you can easily split this between 2 adults.

Peach Tart from Amanda Hesser

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  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2-3/4 cup plus 1 teaspoon sugar-depnding on sweetness of fruit
  • 1/4 cup vegetable or canola oil or coconut
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract (opt)
  • 2 tablespoons cold, unsalted butter
  • 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
  • Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
  • In a bowl, combine 1/2 -3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles. 
  • Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

notes: first time I made it with too many peaches as in too much juice and used spring form pan. It’s better made in 10” pie pan. Based on sweetness of fruit adjusted sugar.

blueberry buckle from yankee

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  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 2 cups wild Maine blueberries

Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.

In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. 

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon table salt
  • 1/4 cup cold unsalted butter, cut into cubes

In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.

Bake until a cake tester inserted into the center comes out clean, about 40 minutes. 

Stovetop Mushroom Lasagna from ba

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  • 5 Tbsp. extra-virgin olive oil, divided
  • 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1″ pieces
  • 1½ tsp. tsp. kosher salt, plus more
  • 2 Tbsp. thyme leaves
  • 1 large shallot, finely chopped
  • 3 garlic cloves, finely grated
  • 2 Tbsp. all-purpose flour
  • 2¾ cups whole milk
  • Freshly ground black pepper
  • 1 lemon
  • ⅓ cup crème fraîche or thinned sour cream
  • 8 oz. regular lasagna noodles, broken in half
  • 4 oz. mozzarella, thinly sliced
  • Finely grated Parmesan (for serving)
  • Heat 3 Tbsp. oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
  • Reduce heat to medium-low. Heat remaining 2 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
  • Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of  mushrooms. Repeat with half of remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.) Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–8 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
  • Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper. Let sit 5–10 minutes. Cut lemon into wedges and serve with lasagna.

Strawberry Spoon Cake from NYT

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  • ½ cup unsalted butter (1 stick), melted, plus more for greasing
  • 5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup)
  • ⅔ cup packed light brown sugar
  • ½ cup whole milk, at room temperature
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  •  Vanilla ice cream, for serving
  1. Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
  2. Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
  3. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
  4. Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.