#12DaysofChristmas Recipe 7
The Christmas Spirit has officially hit me. The Christmas tree is up and fully decorated, I have enjoyed more cups of eggnog than I can count, I have indulged in many, many Christmas treats, and I have even attended a few Christmas parties. So my life is fully involved in all things Christmas and yet I still have a few more days to go. Question…is it me…or did Christmas sneak up way to fast this year? It seems like only yesterday I was putting up my Christmas tree in storage and now it is time to pull it back out again.
So the recipe that I will share with you today is made in the microwave and combines peppermint and chocolate. It is also enough for two so be sure to share it with your favorite person.
Ingredients:
- ½ cup all-purpose flour
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ cup + 2 teaspoons granulated sugar
- ¼ teaspoon kosher salt
- ½ cup + 2 tablespoons milk (any kind but skim)
- ¼ cup neutral-flavored oil (I used vegetable)
- 2 tablespoons mini chocolate chips
- 1/4 cup crushed peppermint candy
- optional: whipped cream, cherries, ice cream
Instructions:
First, gather up two microwave safe mugs. Each mug should hold at least 1½ cups of water to prevent over-flows during cooking. Check your microwave, and ensure the power setting is on high. In a small bowl, whisk together the flour, cocoa powder, baking powder, sugar and salt. Set aside.
In a measuring cup, whisk together the milk and oil. Pour this over the dry ingredients, and whisk until the batter is lump-free. Stir in crushed peppermint candy.
Divide the batter between the two mugs, and top each mug with 1 tablespoon of the mini chocolate chips. Microwave each mug cake separately for 70 seconds. After 70 seconds, let the cake rest in the microwave for about 1 minute before opening the door.
Serve with whipped cream, chocolate sauce, ice cream, and cherries, if desired.
Enjoy!
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