Mugged and Gone

Still thinking about how I want to go.

Honeymoon? Snippets? Yeah, I’m gonna need a minute.

In the meantime: Cake

I don’t make cake.

I don’t make cake, because I’ll eat cake. Whole cakes. I don’t usually frost them, but a eating a whole unfrosted cake is still not a good idea. Even if it takes me 3 days of breakfast, lunch and dinner with not much else.

Don’t start with the cupcake theory. Cupcakes only make it seem like you’re eating less. Mostly because I sit down and eat one, decide I need another, and count off 25 steps to and from the couch. 50 steps round trip on my Fitbit. At least that burns a calorie or two, right?

Don’t even mention freezing suggestions. I’ve packaged cake slices to be frozen. It turns out I’m not averse to eating a slice of frozen cake. Directly from the freezer. No frosting, no defrosting, at all.

I’ve frozen unsliced cake remnants, since the slice thing was still too accessible. Guess what? Frozen cake isn’t that hard to slice. Just takes some heavy leaning on the knife. Tests my balance, too, so I must be strengthening my core.

A recent thunderous Saturday evening, I craved… cake.

I had almost everything I needed to bake a cake. Except butter. Or rather, I didn’t have enough butter: none in the freezer and half a stick in the fridge.

I googled cake or cookies without butter. The most popular substitution offered was vegetable oil. I don’t stock vegetable oil in my cupboard. I do stock olive oil and I’ve even heard of Olive Oil Cake. I’ve heard they taste of olive oil.

I also have a jug of sometime solidified / sometimes liquefied coconut oil. I just didn’t like the idea of a cake tasting  too faintly like coconut.

A cake should either be totally coconut or not. I did have ½ a bag of unsweetened flaked coconut. In the freezer. Which would require defrosting and then toasting. Last time I toasted coconut was a disaster.

I let it go a little too long and ended up having to take my fairly new, now black smoke spewing toaster oven outside. I left it on a garden table long enough to let it cool down enough to open the door and remove the charcoal contents. I wasn’t quite in the mood for that much work.

This got me thinking about single serve cake. Mug cakes. Cake in a cup. Cake for one. Whatever it’s called, most required only one tablespoon of butter.

Chocolate mug cake calls for cocoa. Of course. Without any, I was momentarily thwarted, until I saw the sidebar listing variations.

Banana cake! I could do that! Even better, the recipe seemed reasonably healthy… for cake.

I altered the ingredients slightly. Not just for the sake of tweaking, but because 3 tablespoons of brown sugar seemed like a lot for one serving of cake. I only used one tablespoon.  Maybe next time, I’ll cut that down to ½.

I used water instead of milk. I had milk. Just call me a calorie cutting aficionado.

I didn’t mix it or make it in a mug. I used my Pyrex measuring cup. I wasn’t sure about the microwavibility of my rag-tag promotional mugs. As it turns out, I think a 12 ounce cup would have overflowed and make a monstrous mess of my microwave.

Since I was still thinking about chocolate, I threw on 8 semi-sweet chips. Yes, I counted them. Why, I don’t know.

Cooking time was listed as 1 minute, adding 10 seconds until it seemed done. One minute went by: nope. Add 10 seconds. Nope, not even close. Add 1 minute. Yep!

It was good, and so super hot that it needed more than a minute and some major fork hole poking, to convince me I could try again.

The beautiful thing was, when it was gone, it was gone.

I’d have to go through the whole process again to make another one. My counter was filled with just as many containers as it would have been if I had baked a true cake. I was just using minuscule amount of each. I really didn’t need another one, anyway.

I’ll unhumbly admit I had another brilliant thought. Why not pre-measure and create little packets of the dry ingredients to make it easier? So next time I craved cake, I’d already be halfway there.

I thought better of that. A little reaching and grabbing and transporting ingredients meant I’d be moving, And I’d be making it way too easy. Cake shouldn’t be a daily affair.

PS. I truly believe it could serve 2 easily. It’s dense and moist and yummy and just a few bites can satisfy the craving. And then, it’s gone!

Knabbled Cake in a Cup:

1 mashed banana

1 egg

3 tbsp flour

1 tbsp melted butter

1 tbsp water

½ tbsp brown sugar

½ tsp baking powder

8 semi-sweet chocolate chips (optional, of course.)

Original Recipe: Banana Bread Mug Cake

2016-10-11-banana-mug-cake-jakorte-with-hyperlink

 

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