Pumpkin spice. That’s probably the first thing I would think of if you said “fall.” Seriously, America is pumpkin spice crazy (and I am proud to admit that I am too)! Pumpkin spice everything, from the quintessential latte, to the humble bagel, to the sweet little donut, and to any and every cookie around. Pumpkin spice has contaminated everything (and yes, go to the store; I repeat: everything), and I couldn’t be happier! But I’m going off topic. So let me swerve back on track.
Just yesterday I raided Trader Joe’s of all the pumpkin foods they have for pumpkin season! And the greatest thing ever created I finally found (I know, I’m pretty behind in the world’s advances). It was like it was slow motion. The wind blew in my hair, an angelic light made my face glow. It was just me and … Pumpkin Spice Cookie Butter? Yes. Pumpkin Spice Cookie Butter. For those of you who don’t know (but I’m pretty sure you do know), Trader Joe’s cookie butter is like heaven. It is sweet, creamy and just plain dreamy. But they outdid themselves. Trader Joe’s has sprinkled that pumpkin spice magic all over their already perfect cookie butter and made it perhaps one of the best things that will ever hit your tongue. If you have ever tried the Pumpkin Spice Oreos, this cookie butter tastes legit exactly like the filling. So go. Buy it. Now. And naturally, as soon as I laid my eyes on this Pumpkin Spice Cookie Butter, the first thing that popped into my mind was “mug cake.” So here it is, Molten Pumpkin Spice Cookie Butter Microwave Mug Cake.
So a friend of mine recently went gluten-free and noticed that most of my mug cakes and other creations included some form of gluten. And did you know that 1 in 5 Americans actively include gluten-free food in their diet? So for all of you viewers out their gluten-free, this one’s for you! Even if you’re not gluten-free, I would definitely recommend making this rich, decadent, dense, and chocolatey microwave mug tort. It has only has 5 ingredients and takes 1 minute to cook, so what are you waiting for? Whip out that mug and let’s make us a delectable, gluten-free, single-serving dessert!
The title is no lie. Seriously, this is the best mug cake in the entire world. With one bite you will probably die and go straight to heaven. It is the chewiest, fudgiest, Nutella-iest brownie ever! You would not believe how easy it is to instantly gratify yourself after a long-days work with this delectable treat. I have made this recipe countless times and it is TO-DIE-FOR. If you aren’t a mug cake enthusiast, or have never had much success with mug cakes, you will be converted forever into a mug cake fanatic after you make this brownie. So make it! Go do it! I know you want to…
Ah, the end of Summer. A bittersweet moment where we say bye-bye to Summer and hello to Fall. If Summer was a person, she would be lively, fun, and always the center of attention. Fall would be that comforting, caring friend always at your side. That being said, I love Summer, but truthfully, Fall is my favorite season. I mean, hello? Pumpkin pie spice everything? Pumpkin everything? That sounds pretty good to me. But still, Summer deserves a special goodbye present for all the joy it has brought. So as a parting gift to Summer, I am doing a three-part segment that includes how to make homemade waffle cones, no-churn Nutella ice cream, and no-churn cookie dough ice cream! And you’re in luck because today you’ll be learning how to make subtly sweet, buttery, and crunchy waffle cones, the perfect vehicle for your homemade ice creams.