Good morning, friends!
So good to see you again. Okay, before I start off on recipes today I have a wee announcement. I’m going to do a slight post scheduling change. Meaning I’m going to flake out on doing Monday Morning Ramblings for awhile.
It’s not that I don’t like them or that I think you don’t like them, it’s just that the format isn’t really working for me right now. I’m so glad I did them though. It’s always a fun challenge and I’d love to do something like it again sometime, but just not right now.
Instead, expect posts every Friday. Random whatever posts on Friday. Because I still want to post weekly. Just not within a confined thing like MMR. Whoa, I never abbreviated that before until just now. *slips on shades and nods like a cool cat*
I thought I’d share three of my favorite recipes of all time. You know the kind of recipe that just becomes second nature after awhile? I mean, I’m not even sure where these recipes came from. They’ve just kind of become my own. But I think you will like. They are very good.
London Fog Latte
London fogs are already pretty easy to make, but I have a few TIPS AND TRICKS you might not know. And maybe you didn’t know you could make it at home with just a microwave.
Yeah. I’ve got lots of tricks up my sleeve.
- two earl grey tea bags (Twinings is my favorite)
- about a teaspoon of vanilla
- milk — any milk
- Fill your cup with steaming water about 1/2 to 3/4 full. Depending on how milky you like it.
- Put tea bags in. I use two because it makes the flavor come through way better. You can only use one if you prefer.
- Pour in steamed milk the rest of the way, add your bit of vanilla (makes a tremendous difference in my opinion, but you can technically go without) and your sweetener.
- You can put milk froth on top if you like!
But wait. I mentioned something about a microwave and tricks up my sleeve.
WELL, JUST YOU WAIT.
So I don’t have the ability to make steamed milk froth, but there is actually a way to do it with a microwave. Just put your milk in a jar or any other container, shake for 1-2 minutes, microwave for 1-2 minutes and ta-da! You have milk froth and hot milk for your latte.
You must try. You will like.
Disclaimer: I am so not a barista.
MY FAVORITE NUTELLA MUG CAKE OF ALL TIME — JUST FOUR INGREDIENTS
Okay, I actually had to find this one again because it’s been awhile since I’ve made it, but let me tell you I have utilized this recipe so many times. If you have a sudden, urgent chocolate craving, this is a life saver.
- 1/4 cup of flour
- 1/4 nutella
- 3 tablespoons of milk
- 1/4 teaspoon of baking powder
And that’s if you want to get exact. I usually just think, “One part nutella, one part flour, a splash of milk and a sprinkle of baking powder.”
…Not that I had a rhyme until now. Whoa.
Just stir ingredients together in a mug (make sure no flour’s on the bottom of the mug — I recommend putting the wet ingredients in before the dry) and microwave for 1-2 minutes. Top with powdered sugar or sprinkles or ice cream or whip cream or fruit or whatever your heart desires.
~ General mug cake tip: Avoid the recipes that call for a whole egg. I mean COME ON. I’ve made full sized recipes that call for one egg. That’s way too much egg. Avoid it bro. Avoid that pain.
Yes, technically you could just make eggs and toast. Yes, theoretically cutting a hole in your bread and cooking an egg in it is totally unnecessary. Do I care? Friend, I do not.
- 1 egg
- 1 piece of toast
- a sprinkle of cheddar (or your fromage préféré)
- some ham, bae. Sliced, chopped.
- pepper, salt
- a bit of butter
- Take a small, circular cookie cutter (or if your shady like me just use a small cup) and cut a hole in your bread. Save that circle. You’ll need it later. (Also, if you were making this for your significant other you could cut it in a heart. That would be cute.)
- Heat your pan with a bit of butter then stick in your bread
- Crack the egg into the hole. You can go crazy with how you want to cook your egg. Sometimes I do scrambled, but standardly I just do fried.
- Stick in some ham pieces and cheese, season how you please.
- Flip! And yay! Fancy bread egg. You’re welcome.
- Oh, and don’t forget to cook your little bread circle too. It’s so cute.
You can double this if you’re really hungry, but one usually does it for me. I don’t know why I like it so much. But I don’t know… The heart wants what the heart wants.
And that’s about it for me today!
I will, however, see you on Friday. Let me know if you try out any of these recipes! I’d love to hear what you think of them.