You may have noticed a recent Facebook post about my late night sweet tooth last week. I try* to follow a rule in my kitchen: If I don’t want to eat it, then don’t keep it in my home. If I break that rule, I risk waking what I consider to be my very own super power: sugar makes me high. I’m not talking about that sugar twitch or spazzy need to run around the block. My super power is a warm, slow, intense sensation that rises from the base of my skull and melts into my ears and head. A relaxed giddiness. A silky smile. 3 delicious seconds after each bite.
Outstanding sweets – dark chocolate, rich ice cream, some perfect combination of flavors in the perfect bite of a perfect dessert….conjure the same result. So, you can understand how I can justify my way through a carton of coconut ice cream. Of course, I need that handful(s) of chocolate chips. Chocolate is good for me. Yes? No sooner after I indulge, I conjure self-induced amnesia and a plan to work out tomorrow. Bring balance back to my world. Absolutely keep a ‘cleaner’ kitchen.
Until nights like Tuesday, when the constant good decisions boil down into URGENT sugar withdrawal. In seconds, my brain tallies all random ingredients I possess and presto! I introduce you to: The Mug Cake.
Really, I’m surprised by how many woman still haven’t been exposed to one. It’s really a darling little concept. A few minutes of my time, easy pantry ingredients baked in a lovely mug = female bliss. Of course, when my URGENT sugar cravings run my show…I add a little ‘excitement’ to the process. I do not measure. I don’t really check the ingredients. I locate a big-ass mug. Guilt can creep in quickly, so the goal is to go, go, go without distraction. Extra cocoa. 1/2 the oil. less sugar. egg whites. Should add applesauce, but that would slow me down. Soon enough, I have something that resembles batter. Delicious chocolate batter. Pour it in my big-ass mug. Nuke it.
Now. This type of cooking usually works for me, but I should really know better when it comes to baking. Despite the beautiful rise of the cake above the rim of the mug (beautiful beautiful chocolate!), my final product was – nondescript. It looked like cake in a mug. It’s texture conjured visions of playdough and Fisher Price plastic. It couldn’t easily cut it, but would could move it around as a single unit when impaled with a fork. Would you know? I ate it any way.
Yesssssssssss. Low point. (head hangs).
I ate it any way.
Frenzied desperation is a point of no return. When I go so far as to bake (ehem) something, it’s going to be eaten. And it was horrible. Just horrible.
While on my elliptical machine the next morning, I knew I needed to do two things: Give you a better recipe and find me a proven gluten/soy/dairy-free version. First, you:
5 STAR RATING from hundreds of sugar fiends, just like me. Now, I’m off to discover MY kind of mug cake that meets my dietary needs. Once found, I WILL share! After all, a great cake recipe is a great cake recipe – right?
Until next time,
Gluten-Free, Dairy-Free, Soy-Free (living better as of 3/10/12)