Those of you who have known me earlier this year during winter quarter...know that, if there's one combination in this world I couldn't live without, it's chocolate and peanut butter. I pretty much subsisted on my daily dose of chocolate peanut butter Haagan Daas ice cream. I had to have at least one pint in stock in my little dorm freezer, and I attribute all my winter quarter successes to the ice cream. At some point, I discovered a new flavor called Caramel Cone, which I dubbed my new favorite, but ultimately I reverted back to chocolate peanut butter. I get very attached.
Some call the flavor combination a polarizing juxtaposition. It's one thing to like chocolate, and it's one thing to like peanut butter. But for a non-peanut butter lover, this combination may seem rather horrifying.
Who are you?
I understand.
Actually I'm not sure if I do, hehe.
In that case, this dessert may not be the one for you. Maybe you'd like these nutella hand pies instead.
But for someone like me who has a special set of standards for her desserts, this simple on-the-go mug cake is a genius kind of invention. Perfect to satisfy my chocolate craving, and even better when served with chocolate peanut butter Haagan Daas ice cream. Too bad I only had vanilla ice cream on hand at the moment for photographs.
Ingredients
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons cocoa powder
1/4 teaspoon baking powder
Pinch of salt
3 tablespoons whole milk
1 1/2 tablespoons vegetable oil
1 tablespoon creamy peanut butter
Directions
In a large mug, whisk (with a small whisk or large fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter. Whisk until smooth.
Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise a lot and then deflate. Serve immediately. Enjoy!