Pinspiration! Single Serve Blueberry Muffin

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  • blueberry muffin
  • My favorite son is heading off to college at the end of the month! He will be living in a dorm, with only a microwave and a mini refrigerator to prepare some of his meals. What can you cook in a microwave? Apparently you can cook a lot more than I thought. How about blueberry muffins?
  • I saw a recipe for microwaved blueberry muffins on Chocolate Covered Katie’s site and decided to give it a try. They are completely dairy free! And although they are not much to look at, they are amazingly…surprisingly…unbelievably good! With just a couple of modifications I am planning to make a little mix for the ridzoboy to take to school. Just add the wet ingredients and microwave for 90 seconds and he has something besides cereal for breakfast.

Single Serve Blueberry Muffin

  • 1/4 cup whole-wheat pastry flour
  • 1/4 teaspoon aluminum free baking powder
  • pinch salt
  • 2 tablespoons blueberries
  • 1 -2 tablespoons sugar
  • 3 tablespoons non-dairy milk
  • 1 tablespoon oil
  • 1/2 teaspoon vanilla extract
  1. Mix the flour, baking powder and salt in a large microwavable mug.
  2. Add blueberries and stir briefly to coat with flour.
  3. Add wet ingredients and mix well, making sure to mix in all the flour off the bottom.
  4. Place in the microwave for 90 seconds.  It may not look quite done but that is okay, it will continue to cook as it cools off.
  5. Let it cool and eat it!
blueberry muffin-2

Vegan Brownie in 90 Seconds! (That You Don’t Have to Share)

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brownie

  • You want a brownie but you know if you make a whole pan you’ll probably eat the whole pan, right? And besides who wants to heat the whole house up and wait for more than a half an hour for a pan of brownies to bake! I certainly don’t!
  • So here is the plan: We will make a single serve vegan brownie in 90 seconds! Oh and yes, it is just as rich and gooey as you would expect a perfect brownie to be.

 Perfect Dorm Room Brownie (yes it is vegan!)

  • ¼ cup whole-wheat pastry flour
  • ¼ cup cane juice crystals or sugar
  • 2 tablespoons unsweetened cocoa powder or roasted carob powder
  • ½ teaspoon Roma or other coffee substitute
  • pinch salt
  • ¼ cup water
  • 2 tablespoons oil or melted earth balance
  • ¼ teaspoon vanilla
  • 1 tablespoon walnuts or pecans
  1. Combine flour, sugar, cocoa, Roma and salt in mug or small microwave safe bowl. Stir with a fork.
  2. Add water, oil, and vanilla and mix well. (Make sure you get the corners of the mug)
  3. Top with walnuts.
  4. Microwave on high for 75 to 90 seconds, the top will still appear a little wet or underdone. Remove from microwave and let sit for a couple of minutes to finish cooking and cool slightly.

Pinspiration! Nutella Wreath

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vegan homeade nutella wreath

  • So back to that oatmeal bread…we had some homemade Peanutella just sitting around and we saw this beautiful wreath on Pinterest that used bread dough and Nutella, so we thought we would give it a try.
 
  • Isn’t it pretty? But to be honest I think I like it spread ON the bread better than cooked into the bread, because it gets kind of dry. It was fun to make and I think I could use this same wreath technique with date butter or cinnamon sugar like I did with the cinnamon roll  and it will probably come out better. We’ll have to let you know!Bread Star

Pinspiration! Cinnamon Roll Creations

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cinnamon roll 3

  • Remember that oatmeal bread we made a few weeks ago? It is a very soft bread dough and works for many different things. I really like making date rolls or cinnamon rolls with it. Since the Ridzogirl is home from school for the summer we decided to have some fun with our rolls and we made a cute lamb and a star.

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Meatless Monday: Tofu Skillet Supper a One Dish Meal

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  • Tofu Skillet Supper
  • Ridzogirl says this is almost as good as pizza! However, it is nothing like pizza, but it has been a favorite with both of my kids for years. I got the original recipe from a cooking school in Westerville, Ohio at least 15 years ago and have been making it ever since. It is a super easy one-skillet recipe; although I do suggest you use a really large skillet.
  • Sometimes to save space in my skillet, I roast the potatoes in the oven while I do everything else and throw the ingredients all together at the end. Otherwise, I end up with green beans all over the stove.

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