Strawberry Midnight Cake-in-Mug (Vegan and Gluten Free)

This recipe came from a midnight (okay it was 10 pm) craving for cake. All the mug cake recipes I've seen have been for chocolate cake and I have to be in the right mood for chocolate cake. Last night was a strawberry cake kind of mood. 

Ingredients

• 10 Tablespoons flour (I used gluten free all purpose flour, but you can use whichever type you would like)
• 4 Tablespoons sugar
• 1/2 teaspoon baking powder
• pinch salt
• 3 Tablespoons vegetable or canola oil
• 6 Tablespoons water
• 1 teaspoon vanilla
• 4 plump strawberries
• 1 mug :)

Directions

1. Mix the dry ingredients directly in the mug with a fork (no need for extra dishes, it is midnight after all)
2. Stir in oil, vanilla and water and mix thoroughly.
3. Cut up two strawberries into small chunks. Stir into the batter.
4. Microwave on high heat for 2 to 3 minutes, checking every 30 seconds after the one minute mark. You don't want to over-bake.
5. Cut up the remaining two strawberries into slices. Place on top.
6. Enjoy your midnight snack! 

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Kid-Friendly Chocolate Cupcakes

Kate asked for chocolate cupcakes for her birthday. I asked her if I could use the same recipe that I used for the raspberry chocolate cake and the answer was a very loud "NO." Although I loved how rich the chocolate raspberry cake was, she thought it was too bitter. So this recipe has a lot less chocolate and a lot more sugar. Very kid-friendly. And just look at these cupcakes, aren't they cute? They are a little melted-looking because I am impatient and iced them before they had cooled completely. Silly me. 

Ingredients :

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 3/4 cup vegetable oil
• 2 tablespoons vinegar
• 2 teaspoons vanilla
• 3 cups powdered sugar (icing)
• 1/4 to 1/2 cup almond milk (icing)
• 1 teaspoon vanilla (icing)
• Food coloring (icing)

Directions:

1. Preheat oven to 350F.
2. Mix flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
3. Mix in water, oil, vinegar and vanilla. 
4. Mix until the lumps go away.
5. Prepare cupcake pan with cupcake papers.
6. Using a spoon or ice cream scoop (I recommend the scoop. It's a little easier and it makes more evenly-sized cupcakes), spoon batter into cupcake papers. 
7. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
8. For the icing, mix powdered sugar, almond milk and vanilla in a bowl using an electric mixer until smooth. Add food coloring as desired.
9. WAIT TIL THE CUPCAKES HAVE COOLED BEFORE ICING. I didn't, and look how they turned out. 
10. Store in the fridge overnight or until served (this sets the icing). 

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Soft Serve Ice Cream from Bananas (vanilla and chocolate)

Vegan ice cream is expensive, and a luxury for most. Now this, this stuff is magical. And inexpensive. And only requires three ingredients.

Ingredients:

• 2 bananas
• 2 teaspoons vanilla
• 1/2 tablespoon cocoa

Directions:

1. Cut bananas into one-inch thick coins. Place on a plate. Freeze for about an hour.
2. Blend frozen banana pieces in a blender until smooth. 
3. Add vanilla, blend.
4. Spoon half of the mixture into a bowl.
5. Add cocoa to remaining banana in the blender.
6. Blend until smooth.

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Homemade Kettle Corn

This popcorn doesn't look like much, but it is actually the best kettle corn you've ever had. And it doesn't have a zillion additives like the store-bought kind. Just three ingredients!

Ingredients:

• 1/4 cup corn kernels
• 1 tablespoon oil (I use olive oil and you can’t taste the difference)
• 1/4 cup sugar (basically just use equal parts corn and sugar, if you’re making more)

Procedure:

1. In a saucepan or pot, heat oil on high for a few seconds so that it gets hot.
2. Add corn and stir it around a little so it’s covered in oil.
3. Add sugar and stir.
4. Put on the lid and shake the pot.
5. Literally shake it. Keep it as close to the heat as you can, but physically pick up the pot and shake it.
6. Don’t stop shaking. It’s okay to take a few breaks if your wrists start to hurt, but no more than a few seconds, or the sugar will burn.
7. Keep the lid on. Don’t take it off. No matter how badly you want to. The kernels will start popping, don’t worry.
8. Keep shaking until You can’t hear anymore popping sounds. 
9. Once you don’t hear anymore popping, or if the time between pops is 5 seconds long, you’re done! 
10. Transfer the kettle corn to a separate bowl.
11. I like to add some cinnamon too sometimes (not in the above picture), but it’s not necessary.
12. And there you go! It’ll be slightly crunchy but that’s what makes it gooooood :)

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