Easy Brownie in a Mug Recipe • Ready in 10 minutes! | Club Foody

 

My mother is at the age where she doesn’t really cook anymore. She buys 🛒 more and more pre-packaged prepared food. She does the same thing with desserts. I do understand her; she’s tired and eats by herself. I wish we lived closer so she could enjoy a nice home-cooked meal regularly.
 
Last fall, when I moved her to a senior residence, she made 👵 me something I went crazy for… Easy Brownie in a Mug! She mixed all the ingredients in a coffee mug, placed it in the microwave, processed it for 1 minute, and then continued to cook at 10-second intervals until the batter was set!
 
Sometimes I have a craving while David doesn’t, or vice versa. This incredibly easy recipe is perfect for a single-serving dessert when those cravings occur! It’s probably the quickest sweet treat you can make 👩‍🍳👨‍🍳 from scratch.
 
This decadent Easy Brownie in a Mug hits the spot, plus it’s ready in no time! It has that gorgeous texture of my homemade Fudgy Brownie recipe: soft and chocolatey! Another plus about making this single sweet treat is it’s all done in a mug… clean up 🧼 is a breeze!
 
First, the butter 🧈 is melted directly in the mug – for 30 seconds -, and if there are some unmelted pieces, simply swirl the cup. Flour, sugar, cocoa powder, espresso powder, and salt are added to it. The ingredients are somewhat combined together. It won’t be perfectly done…at first.
 
Milk is warmed up in the microwave but for only 10 seconds – alright, there are two things to clean: the mug plus the cup for the milk 🥛. After being poured into the mixture, there are also chocolate chips that go in along with pure vanilla extract. This time, it’s easier to mix the ingredients until well blended.
 
Let’s indulge!
It’s optional, but I like adding about a ½ tablespoon of dark chocolate chips 🍫 on top before the mug goes in the microwave. There are other options. Peanut butter chips can be substituted, or even chopped nuts such as walnuts. Last time, I added a dollop of Nutella, and it was yummy!
 
After placing the mug in the microwave, it’s processed for 1 minute on “High”. After 60 seconds are over, it continues cooking in 10-second intervals until the batter is set. Not all microwaves are the same, so you’ll have to be the judge 👩‍⚖️👨‍⚖️.
 
Let’s backtrack…
There are instant espresso granules that go into the mixture. Adding either coffee or espresso powder helps to intensify the chocolate flavor without making the brownie taste like coffee ☕. The bitterness of coffee or espresso cuts through the fat, making this dessert more “chocolatey”.
 
Besides enhancing the flavor, there’s another great reason to add some to the chocolate batter. It gives this dessert a boost of antioxidants, as both chocolate and coffee are high in flavonoids. It doesn’t need a lot to make an impact while providing a delicious balance of richness 🥰.
 
Here are a few points I would like to highlight…
I suggest using a shorter, wider mug instead of a tall one so the batter cooks evenly. Like any cake batter, don’t overmix 🥄 because you’ll end up with a tough brownie. If the center of the brownie looks a little soft, keep in mind it will continue baking after the mug is removed from the microwave.
 
Scrumptious, this Easy Brownie in a Mug is the ideal sweet treat to satisfy your cravings. This single serving is unbelievably easy to make with minimal effort; even your kids can do it! In just a few minutes ⏳, you can enjoy this fabulous dessert… add a scoop of vanilla ice cream, grab a spoon and dig in!
Bon Appétit! 🍽
 
Here are more scrumptious dessert recipes for you to try… 😀
– Pecan Caramel Cheesecake
– Mille-Feuille
– Pavlova
– Bread Pudding with Bourbon Sauce
– Sweet Potato Pie
– Mango Cake
– Pumpkin Squares
– Orange Flan
– Cherry Clafoutis
and for even more chocolate recipes 🍫, click on this link… Recipe Category • Chocoholic

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/easy-brownie-in-a-mug/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Tortilla Crusted Fish Fillets Recipe • Crisp & Tasty! | Club Foody

 

One thing I can’t stand is “waste”! Just with Canada 🍁 alone, the percentage of wasted food is over 46%, which is about 21.2 million metric tons of food! The average Canadian household wastes around $1,300 annually… IT’S SO WRONG!
 
I cook 👩‍🍳 almost every day. If there are leftovers in the fridge, I reuse them by either making a recipe I’ve already created or coming up with a new one. The same applies to what’s in our pantry. The solution is not to throw them away but to salvage them… be frugal!
 
How many times is there barely anything left in a cereal box or a bag of chips? No one eats it, and it ends up in the garbage. WHY? There’s nothing wrong with the crumbs! Repurposing them is being smart, and let’s face it… don’t you think food manufacturers make enough money 💰 already?
 
With cereal crumbs, they can be used as breading, like when I make my Cornflakes Crusted Fish, mix them into yogurt, incorporate the crumbs into a pie crust 🥧, add them to cookie dough, make chocolate clusters, or if there are enough, make no-bake cereal bars…
 
The same applies to chips, like BBQ, regular, or even tortilla chips. They can be a delicious topper for salads 🥗 or soups, mixed with melted butter and sprinkled over a tuna casserole, or mac and cheese. Take the tortilla crumbs and use them when making chilaquiles, and so on.
 
In this episode, I’m making my Tortilla Crusted Fish Fillets! Instead of using Panko®, I use what’s left from a tortilla chip bag! I crush them into a finer texture, and use it to coat the fish, although chicken cutlets 🐓, or pork chops can be another option.
 
When placing the crumbs in the bag, make sure there’s no air in it or very little, otherwise, when crushing them with a rolling pin, the compressed air 🌀 might cause the seal to break and the crumbs to scatter, making a big mess. Additionally, trapped air might prevent crushing the crumbs adequately.
 
These Tortilla Crusted Fish Fillets are very tasty! After being patted dry, I cover the tops of the fillets 🐟 with a spice mixture, spreading it out while pressing down to adhere it. I find one side gives enough flavor, but if you want to season the other side as well, simply double the seasonings.
 
For the breading step, it’s the typical ingredients: flour, beaten egg(s), and breadcrumbs, which today are replaced with crushed tortilla chips. When filming, I completely forgot to add some melted butter 🧈 to the chips, so don’t make the same mistake. Add it and stir until it resembles slightly damp sand.
 
The fillets are placed on a baking sheet lined with foil that has been greased with cooking spray. Before they go in the oven, I also spray the tops of the fillets with cooking spray. It helps to achieve a golden-brown, crispy texture, plus it enhances crispiness and prevents them from drying out or even burning 🔥.
 
This Tortilla Crusted Fish Fillets recipe is an elevated way to enjoy your favorite fish! By making this tasty recipe, not only are you salvaging the leftovers from the bag, but you are also reducing food waste while saving money 🏧 in the process… what’s not to like!
Bon Appétit! 🍽
 
Check out these other incredibly fish recipes… 😀
– Curry Fish Stew
– Sole Meunière
– Tarragon Limoncello Halibut
– Cod au Gratin
– Bouillabaisse à la Marseillaise
– Ahi Tuna Poke Bowl
– Salmon Pie
– Creamy Creole Red Snapper
– Salade Niçoise
and for even more fish and seafood recipes 🐟🦞, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/tortilla-crusted-fish-fillets/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Sweet Chili Lime Sauce Recipe • Quick & Easy! | Club Foody

 

Do we have enough condiments sitting in our pantry and refrigerator 🤔? Of course, we do, but it seems that we always need more… well, I certainly do. Condiments are a must that help to enhance or complement a dish by improving the flavor.
 
Besides the regular ketchup, prepared yellow mustard, sour cream, mayonnaise, salad dressings, and different types of oil that most have on hand, there’s also aïoli, tahini, chutneys 🥣, hollandaise sauce, pesto, chili oil, horseradish, and many, many more.
 
One that I enjoy making for dipping my favorite finger foods in is my Sweet Chili Lime Sauce! I like using it with chicken fingers or nuggets 🐓, spring rolls, fries or onion rings, cheese sticks, or Shrimp Croquettes, which the recipe is coming up next month.
 
This Sweet Chili Lime Sauce recipe is incredibly easy to make. It uses only 3 ingredients. When serving, finely chopped cilantro can be sprinkled on top, but it’s not necessary. It takes less than 5 minutes ⏳ to put this sauce together: add the three ingredients in a bowl, stir, and done!
 
With BBQ season 🔥 coming up, this Sweet Chili Lime Sauce is another condiment you should try. It’s uncomplicated and definitely very tasty! Enhance your dishes by serving this sauce alongside. It can also be used as a marinade…
Bon Appétit! 🍽
 
Here are several more Mexican inspired recipes for you to enjoy… 😀
Check out these other great BBQ & grilling recipes… 😀
Here are more delicious condiment for you to try… 😀
– Bourbon Maple Bacon Jam
– Garlic Herb Butter
– Russian Dressing
– Soubise Sauce
– Spicy Red Pepper Jelly
– Tempura Dipping Sauce (Tentsuyu)
– Pomegranate Molasses
– Dr Pepper BBQ Sauce
– Cocktail Onions
and for even more sauce recipes 🥣, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/sweet-chili-lime-sauce/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Cuban Picadillo Recipe • Latin Comfort Food | Club Foody

 

As I’ve often mentioned before, throughout my life, I have somehow surrounded myself with many people from diverse backgrounds. I’m not sure if it’s the fact that my curiosity 🐱 is so transparent, my enthusiasm to learn more about their roots, or simply my aura, but I attract them to me (or vice versa).
 
When I briefly owned my high-end fashion clothing store back in the ‘90s, my event coordinator introduced me to a friend of hers who just married 👰🤵 a Cuban lady. They invited us many times over to their place for dinner. This is how I discovered Cuban food!
 
I had the pleasure of enjoying for the first time Arroz con Pollo, Papas Rellenas, Lechón Asado, Tostones, Ropa Vieja, Churros, their popular Medianoche as well as Cuban Sandwich, Pastelitos, Tortilla de Patatas, Tres Leches Cake, and many more, including this one… Cuban Picadillo!
 
This one-pot dish is so delicious! With a lovely tomato sauce base and a briny flavor in the background balanced by the sweetness of golden raisins, this is comfort food to the MAX 🥰! It’s nothing fancy, making it a perfect weeknight meal to enjoy. It has some similarities to Lamb Keema or Sloppy Joes.
 
What I like about Cuban Picadillo is its versatility…
In the video, I serve it along with rice 🍚, but the mixture can be spooned into burritos, tacos, over papas rellenas, or even stuffed in empanadas. Also, it can be adapted using other meats such as turkey, ground pork, etc. The same applies to using other vegetables like carrots and peas.
 
This Hispanic dish is all about developing flavor as it cooks. A typical Cuban Picadillo is made with a foundation called “sofrito”, which is a flavor base of onions 🧅, peppers, garlic, and herbs. It’s the Latin version of the French mirepoix.
 
My version differs slightly as I layer the seasonings… I season some at the beginning, and the rest later, after the ingredients are in. It helps to preserve the spices’ vibrant flavor. Also, I prefer using a can of crushed tomatoes 🍅 instead of tomato sauce, but either way, they bring a gorgeous taste to the dish.
 
Like Texas Cowboy Stew, Saag Aloo, Curry Fish Stew, or any other recipe where raw potatoes 🥔 are added to the dish, I push them down into the mixture. I make sure the spuds are very well submerged so they cook faster and more evenly as well.
 
Cuban Picadillo is a simple dish and yet so tasty! This flavorful one-pot recipe 🥘 is a great one to add to your folder. It’s versatile, can be served in many different ways, plus it’s budget friendly too. Simmered in a savory sauce, this is a satisfying meal to serve to your family.
Bon Appétit! 🍽
 
Check out these other delicious one-pot recipes… 😀
– Chicken Vesuvio
– Bourride Provençale with Aïoli
– Guinness Beef Stew
– Chicken Marengo
– Cod in Puttanesca Sauce
– Mexican Beef & Rice Skillet
– Italian Gnocchi Casserole
– Fricassée de Poulet (Chicken Fricassee)
– Creamy Tuscan Salmon
and for even more international recipes 🌍, click on this link… Recipe Category • International

For ingredient amounts, directions, and much more, vsiti ➡ https://clubfoody.com/cf-recipes/cuban-picadillo/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Homemade Dulce de Leche Recipe - Tips & Tricks | Club Foody

 

One of the most beloved items in baking, besides chocolate 🍫, is probably caramel! Its rich, buttery, and sweet profile elevates any sweet treat. It can be used as a condiment, filling, topping, or an ingredient to enhance flavor.
 
Although they sound the same, caramel, butterscotch, and dulce de leche are slightly different. It all comes down to the base ingredients and the cooking methods, resulting in each of them having its own distinct flavor profile. Let’s have a look 👀…
 
– Caramel is basically heating sugar until it melts and turns brown. Often, water 💦 is added at the beginning of cooking, while heavy cream or butter is incorporated after the sugar is caramelized to stop the cooking. The result gives a sharp, toasty flavor with a syrupy consistency.
– Dulce de Leche is created by slowly simmering milk 🥛 and sugar together for 2 to 3 hours, with a touch of baking soda. The other method is by boiling a can of sweetened condensed milk. In the end, both methods yield a thick, creamy, and spreadable texture with a gorgeous, rich, and nutty flavor.
– Butterscotch uses butter 🧈 and dark brown sugar at the beginning of cooking and finishes with heavy cream, vanilla extract, and a tiny amount of salt. The final product results in a sweet and rich flavor.
 
My grandmother 👵 was making her “thick” caramel, as she liked to describe it, not knowing she was making dulce de leche. My mother called it the same, and I ended up making the same mistake until one of my South American friends finally corrected me and explained the differences.
 
Valeria was telling me that when her mother was making it “literally” from scratch, using milk, sugar, baking soda, and a little vanilla extract. It takes a while, and there’s a lot of stirring 🥄 involved. As much of a foody as I am, I never tried it or intend to do so – yes, I can be lazy once in a while!
 
The only way I’ve made my Homemade Dulce de Leche is by using a can of sweetened condensed milk and letting it simmer on medium heat for a few hours ⏰. This is certainly the easiest method unless you can find it pre-made in the Latin section of your supermarket.
 
When using the boiling method, make sure there are no dents on the can and also use a fully sealable one. The can with the pull-top might pop-op open under the pressure from the heat 🔥. I used it in the past and nothing bad happened, but it’s better to be safe than sorry.
 
Making Homemade Dulce de Leche is pretty easy as long as the can is completely submerged. Bring a large pot of water 💧 to a boil, place the can sideways so it rolls during the process, cooking the mixture evenly. Then, reduce to medium heat, and cook for 2 to 3 hours.
 
What makes the difference between 2 and 3 hours (and more) of cooking 🤔? The color, thickness, and flavor complexity.
– Close to 2 hours, the dulce will be lightly caramelized and more pourable, similar to a thick syrup.
– At the 3-hour mark, the caramel will be much darker, almost like mahogany, thicker, and have a more complex and caramelized flavor.
 
There’s no right or wrong, as it all depends on its application. If you’re looking to drizzle the caramel over ice cream 🍨 or use it as a dip for fruits, a 2-hour cook time is plenty. However, the 3-hour+ time is often used for fillings like Dulce de Leche Cupcakes, Alfajores (sandwich cookies), Skor Banoffee Pie, or Tres Leches Cake.
 
As I mentioned earlier, to achieve perfect caramelization, it is essential to ensure the can is submerged at all times. What I like to do is to boil water in my tea kettle and pour some into the pot as needed. That way, the water stays constantly hot.
 
When time is up, simply (and carefully) remove the can from the simmering water and allow it to cool completely before handling it. If you’ll be using the whole can for a dessert, let me tell you that it will be the most challenging time by resisting the temptation of getting a spoonful of that deliciousness!
 
Making Homemade Dulce de Leche is superior to store-bought. It offers a richer, creamier texture with a more intense caramel flavor. Another reason for making it at home is that it costs less 🏧 than the pre-made ones, plus you can decide which level of thickness you want your caramel…
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Cake Flour Substitute
– Lining a Square Pan with Parchment Paper
– Perfect Meringue
– How to Soften Cream Cheese Quickly
– Vanilla Sugar – How to Make It
– German Gingerbread Spice • Lebkuchengewürz
– Cranberry Simple Syrup
– Leftover Evaporated Milk Ideas
– Berries • How to Keep Them Longer
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube