Creme Egg Filled Brownie Mug Cake Thing

So Easter is just around the corner and there are rows upon rows of Easter themed candies in the markets now. I decided to pick up some mini creme eggs for old times sake. I used to eat these all the time as a child and I have now noticed that there are many different filled versions as well. I bought the fondant filled and caramel filled ones. Eating them straight up was alright, but I figured I could make them into something even better. I give you Easter Creme Egg Filled Brownie Mug Cake. Make sure you have a microwavable 1 cup container.

Here are the ingredients needed for this recipe:

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  • 1/4 cup all-purpose flour
  • 3 Tbsp. packed brown sugar
  • 2 Tbsp. unsweetened cocoa powder
  • 1/8 tsp. salt
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. milk, coffee or water
  • 1-2 mini-sized Easter Creme Eggs (or 1 full-sized Creme Egg)

Step 1: In a heatproof mug or ramekin, stir together the flour, brown sugar, cocoa powder, and salt until no lumps remain.

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Step 2: Stir in the oil and milk until you have a thick paste. (If you mixed it all in a bowl, spoon it into a ramekin or mug.)

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Step 3: Unwrap the Easter Creme Egg and press it into the middle, pushing it down so that only about the top third is exposed.

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Step 4: Microwave on high for 1-2 minutes, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie.

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Step 5: Eat warm. (I like to add a dollop of fresh whipped cream on top or even a small scoop of ice cream)IMG_5864

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Dulce de Leche Cake

A sweet and lush cake I couldn’t stop eating it. The smooth texture and heady scents of milk captivated my mouth and senses. This cake may take time to make, but it was worth the wait for it.

Here are the ingredients needed for this recipe:

  • 2 tsp. butter
  • 1 tbsp. plus 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 1⁄2 tsp. fine salt
  • 6 eggs, at room temperature, separated
  • 1 1⁄4 cups sugar
  • 1⁄2 cup whole milk
  • 1 1⁄2 tbsp. dark rum (optional)
  • 1 tbsp. vanilla extract
  • 1  14-oz. can sweetened condensed milk
  • 1  12-oz. can evaporated milk
  • 1 cup heavy cream
  • 1  16-oz. jar dulce de leche (milk caramel)

Step 1: . Heat the oven to 350°.

Step 2: Grease a 9″ × 13″ baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside. (I recommend using a tin foil pan, because the ridges will keep the cake from floating)

Step 3: Sift the remaining flour, baking powder, and salt into a bowl and set aside.

Step 4: Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 3 minutes.

Step 5: While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks.

Step 6: Add the egg yolks one at a time, beating well after each addition.

Step 7: Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition.

Step 8: Add the rum and vanilla and beat again briefly until smooth.

Step 9: Pour batter into reserved baking pan and bake until golden brown, about 30 minutes.

Step 10: Set the cake aside and let cool slightly for 30 minutes.

Step 11: While cake is cooling, in a medium bowl whisk together the sweetened condensed milk, evaporated milk, and heavy cream.

Step 12: Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan.

Step 13: Pour the milk mixture over the warm cake and set aside to let cool completely.

Step 14: Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. (If the cake floats, place some weights on top of the plastic that’s over the cake, to keep most of the cake in the milk mixture)

Step 15: Spread the dulce de leche across the top of the cake and serve. (warm the dulce de leche for 1 minute in the microwave to spread easier)

Whoopie Pies

While making the Bloody Marys (which will be posted soon) I decided to make some type of dessert. I wanted something Southern American cause what else would go with a Bloody Mary. So I looked at all the items in the cupboards and found some really random items. Items such as: marshmallow cream and dried seaweed. Knowing that there is nothing in southern cooking that contains dried seaweed I went for the marshmallow cream. I went around looking for a recipe that used it and lo and behold I found whoopie pies. This would also allow me to use some of the massive amounts of butter in the refrigerator.

Here are the ingredients needed for this recipe:

Cake

  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 large egg
  • 1 cup evaporated milk (if you don’t have any: 2 1/4 cups whole milk, gently simmered until reduced to 1 cup)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder

Cream Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup marshmallow cream
  • 1 cup confectioners’ sugar (it’s was a bit overly sweet, so recommend cutting the sugar to 1/2 cup)

Cake

Step 1: Preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper

Step 2: In a large bowl, cream together the butter and sugar

(Note: Scrape down the sides)

Step 3: Add in the egg, evaporated milk, and vanilla extract. Mix well.

Step 4: In another bowl, sift together the flour, salt, cocoa powder, baking soda, and baking powder

Step 5: Begin stirring the butter mixture and while stirring, slowly add in the flour mixture

Step 6: Mix ingredients until just combining

Step 7: Drop 1 Tbsp full of batter onto the lined baking sheets, keep them 3 inches apart (Note: smudge some batter under the paper to keep it in place)

Step 8: Bake for 6-8 minutes, or until they are firm when pressed with a finger

Step 9: Allow the cakes to cool for at least 1 hour before filling them

Filling

Step 1: In a medium bowl, cream the butter, vanilla extract, marshmallow cream, and confectioners’ sugar until smooth (Note: sift confectioners’ sugar into mixture so it doesn’t lump)

(Note: Don’t forget to scrape down the sides)

Step 2: Assemble by spreading 1-2 Tbsps of filling on the flat side of a cake and then cover the filling with the flat side of another cake.

(Note: keep the cream filling the center so that when it spreads out it won’t leak out to much on the edge)

Had to use toothpicks because the cakes kept sliding off.

Pandan Rice Cake

Today I wanted to test out a steamed cake, but not just any old steamed cake. A pandan rice cake and not just any old pandan rice cake, but a double layered cake. This will be my first try at making this cake. So let’s hope it turns out alright.

Here are the ingredients needed for this recipe:

Layer 1:

  • 1 cup glutinous rice (sweet/sticky rice) soaked in water for 30mins – 3hrs
  • 1 1/4 cup coconut milk
  • 3/4 tsp pandan paste
  • 2 Tbsp white sugar, brown sugar, or maple syrup
  • pinch of salt

Layer 2:

  • 1 1/4 cup coconut milk
  • 1/2 cup white sugar, brown sugar, or maple syrup
  • pinch of salt
  • 3-4 drops of pandan paste
  • 2 Tbsp rice flour

Step 1: Use a steamer for this cake, place a greased or parchment paper lined 9-in cake pan inside steamer

Step 2: After soaking the rice, drain, rinse, and stir it together with all the 1st layer ingredients. Mix well.

Step 3: Pour mixture into cake pan and even out the surface with a spoon or spatula.

Step 4: Place in steamer, cover, and allow to steam on high heat for 20 minutes or when rice has absorbed the liquid.

Step 5: While first layer is steaming, beat the eggs for 30 seconds

Step 6: Add the coconut milk, sugar, salt, and pandan paste.


Step 7: Sprinkle the flour over the batter (if not it will clump)

Step 8: Beat by hand or electric mixer until batter is smooth

Step 9: Strain the batter

Step 10: When the 1st layer is cooked, gently press down on it with a fork or spatula to even out the layer ( I got a bit impatient with it so I didn’t think to allow it to cook longer to absorb more of the liquid)

Step 11: Slowly pour the 2nd layer mixture over the 1st layer (hence the reason it has the darker green floating up a bit)

Step 12: Cover the steamer and reduce the heat to medium

Step 13: Continue to cook for another 20-30 minutes, or until the custard has set (to check: insert a fork and should come out clean)

Step 14: Optional: Use the under side of a greased spoon and smooth it over the surface of the top layer as it is setting (allow to develop a crust before doing this) if you do this several times this will even out the layer and give the top a nice sheen.

Step 15: Allow cake to cool for at least 10 minutes before cutting into it.

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