It’s mid September, we are on the precipice of a change in season and I’ve realized something. I haven’t been cooking in my kitchen very much lately. I’m a food blogger who has been spending a lot of my time outside the kitchen and for all the right reasons.
Getting caught up in the throes of everyday life with my wonderful little family of four has been amazing. Raise your hand if you get so caught up in life, you can’t even remember what you had for breakfast! Yup. That’s been my reality over the last few weeks. It’s been a whirlwind. The first day of Kindergarten has come and gone. My big guy rocked it like a rock star. My little guy turned 3 last weekend and had a tropical Hawaiian Moana party fit for a demigod. Soccer practice and homework have taken over our lives and I’m loving every minute of it.
So, now that we are a few weeks into our new normal and life is starting to settle down, I’m getting back into the kitchen with my apron on and the oven preheating. I’ve been dreaming of all things comfort food + dessert + simple recipe. The other night I whipped up my Chocolate Peanut Butter Mug Cake. This delicious and decadent dessert tastes like an oozy-gooey warm chocolate chip cookie with melted peanut butter running through each bite. The best part? Besides the amazing taste of course; it’s easy, simple and can be served with a heaping dollop of vanilla ice cream in just minutes. It’s true! Food blogger warning: you may never actually make a full-sized cake again. If you can handle that, then you really can have your cake and eat it too.
Chocolate Peanut Butter Mug Cake takes like an ooey-gooey warm chocolate chip cookie with ribbons of melted peanut butter running through each bite.
- 1/3 Cup Flour
- 3 Tbsp Brown Sugar
- 1 Egg
- 1 Tbsp Butter Softened
- 1 Tsp Vanilla Extract
- 2 Tbsp Chocolate Chips
- 1 Tbsp Peanut Butter Chips
- Pinch of Salt
Whisk together all the ingredients together except the chocolate and peanut butter chips. Mix together thoroughly.
Add in the chips. Stir till mixed through. Spray the mug with baking spray so the cake does not stick.
Microwave on high for 1 minute, 30 seconds. Serve immediately with a dollop of vanilla ice cream.