Single-Serve Vanilla Cake

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Have you ever wanted just one piece of cake? Me too. Basically, all the time.

Have you ever baked a whole cake and had the willpower to just eat one slice? Yeah, me neither.

Cake makes my soul happy, but my waistline unbelievably unhappy. I firmly believe in indulgences though, and I find that if I restrict my diet so much to exclude delicious treats like cake, I binge on them like crazy later. So instead, I did some investigating on how to create a single-serve cake that would satisfy my cravings, but put the brakes on how much I can eat.

Microwave mug cakes were all the rage on Pinterest a year or two ago, and I’ve made them before, but with less than stellar results. My mug cakes were always goopy on the inside, but kind of tough on the outside, and the fact that they were baked in my mug meant that frosting and layers were kind of out of the question.

Instead, I powered up my oven, pulled out my smallest oven-safe Pyrex container, and got a-baking.

Lesson of the day: sometimes, a microwave oven doesn’t cut it, and you need the real deal to get something delicious.

In the end, I got a perfect little cake that was moist-yet-firm, and evenly baked. I whipped up a little nutella buttercream frosting because I’m super indulgent like that, and threw on a few colorful sugar sprinkles, and voila! Deliciousness just for me, myself, and I.

ps. play with this recipe and create new flavors by adding fresh fruit or nut extracts!

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Single-Serve Vanilla Cake
Serves: 1!
Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients
1 1/2 Tbsp liquid egg whites
1 Tbsp sugar
1 Tbsp butter, melted
3/4 tsp vanilla extract
1/8 cup flour
1/8 tsp (heaping) baking powder
Pinch of salt
3/4 Tbsp milk

  1. Preheat oven to 350°F. Spray the bottom and sides of a small oven-safe, glass container (I used a small Pyrex container without the lid, about 6″ diameter)
  2. In a bowl, use a fork to whisk egg whites and sugar until well combined. Add in butter and vanilla extract, and whisk well. Add flour, baking powder and salt, and stir to break up lumps, until the mixture is uniform and smooth. Stir in milk and combine.
  3. Pour batter into Pyrex container, and bake for 10-15 minutes, or until the cake is set, the top is golden and a toothpick inserted in the center comes out clean. Let cool completely and decorate with your frosting, sprinkles, and/or fruit.

 

 

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Herb and Goat Cheese Omelet

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What’s a girl to do when she’s woken up by her grumbling stomach? Devour a huge breakfast, of course!

Weekend mornings are the best. I mean, for real, what’s better than waking up with the sun, lingering under the covers for a few extra minutes of warm happiness, and then slowly stretching upwards and outwards to welcome the day? Probably nothing. I, like any red blooded American, live for the weekends. They are slower, and happier, and since Chirag comes home on the weekends, Saturdays and Sundays are instantly more fun.

During the week, I’m constantly pressed for time in the mornings, and find that I’m rushing to get out the door by 6:30am, and my breakfasts usually consist of a quick microwaveable scramble or a make-ahead muffin or breakfast sandwich. My favorite part of the weekends is that I can take my time and eat something fresh, healthy, and balanced. Also, this recipe gave me a chance to use up some fresh herbs I had in my kitchen. Any combination of herbs would taste great and fresh in this recipe, so you can use whatever you have on hand, which makes life 100 times easier on a lazy weekend morning.

Not to completely divert from the point here, but goat cheese is magical. Especially when you buy the kind that is mixed with herbs and olives.

Anyway.

Long story short, weekends = the best. Weekend breakfasts = the best of the best. The end.

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Herb and Goat Cheese Omelets
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 5 minutes

Ingredients
8 large eggs
1/2 Tbsp Italian seasoning or 1 Tbsp finely minced fresh herbs (eg. parsley, oregano, rosemary, basil, tarragon, sage), plus more for garnish
Salt and pepper, to taste
2 tsp olive oil, divided
2 oz soft herb goat cheese
1 cup baby spinach, chopped
1/2 cup green onions, sliced, plus more for garnish
Parmesan cheese, shredded, for garnish

  1. Whisk eggs, herbs, salt and pepper together in a large bowl.
  2. Heat 1/2 tsp of oil in a skillet. Pour 1/4 of the egg mixture into the pan, and allow to set. Sprinkle 1/2 oz goat cheese, 1/4 cup spinach, and 1/8 cup green onions onto the the omelet and cook for an additional minute or until spinach as slightly wilted. Repeat to make 4 omelets total.
  3. Garnish with fresh herbs, green onions, and Parmesan cheese, and serve hot.