S'mores for One

Because this is now a food blog apparently . . . you can thank me later . . . here is one more recipe you must try. S'mores in a mug - made in 5 minutes in the microwave. It's a chocolate craving TV evening dream. I'm addicted.

5 Minute Chocolate Fudge S’mores Mug Cake
makes 1 really big mug

2-3 tablespoons graham cracker crumbs
3 1/2 tablespoons unsalted butter
1 large egg
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 cup flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
pinch of salt
1 ounce milk chocolate
marshmallow fluff, cream or mini marshmallows

In a small bowl, melt 3T butter and the chocolate in the microwave - about 30 seconds. Set aside.

In your mug, melt the remaining 1/2T butter and then add 2T graham cracker crumbs. Stir and then press into the bottom of your mug.

In another bowl, whisk egg, sugar and vanilla until smooth. Add in flour, cocoa, baking powder and salt. Stir until a thick batter forms. Add the melted butter and chocolate mixture.

Add half of the batter on top of the graham crust. Throw on a handful of mini marshmallow (or fluff), then add remaining batter on top. Microwave for 1 to 2 minutes, depending on your microwave. Remove and let cool for a few seconds (let the marshmallows cool down into the mug). Then if you want, add a few more marshmallows and some more graham cracker crumbs. Pop it back in the microwave for about 10 seconds to melt a little.

Brookies

My boss loves food and sweets more than just about anyone else I know. So for his birthday last week I decided to make something I saw on Pinterest (from Recipe Girl) - chocolate chip cookie dough brownies. Combining delicious chocolatey, fudgey brownies with the goodness that is chocolate chip cookie dough - genius. I made the recipe and it was amazing, but then I modified it to make the cookie dough even better and it is just about life changing. You can thank me later.

Brownie + Cookies = I'm calling them Brookies

Brownie Layer:
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups semisweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

1. Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
2. In a microwave safe bowl microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through. Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Cookie Dough: Use your favorite, just cut out the eggs (obviously) and baking soda (since there aren't cookies that need to rise), then add some milk to help make the dough less stiff (since there aren't eggs).

1 cup (2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla

2 cups all-purpose flour
2 cups chocolate chips

3. Combine butter, sugars and salt until soft and creamy. Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the chocolate chips.
4. Scoop the cookie dough onto the top of the chilled brownies.

5. Cover with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days.