Cookies And Cream Mug Cake Recipe 45

Steps:

• Combine white chocolate and 3 tablespoons of milk (reserving the final tablespoon) into an oversized microwaveable mug. Microwave for about 30 seconds. Stir with a fork until chocolate is melted. Chocolate should melt, but it may not be completely smooth. Microwave for another 20 seconds and stir again. Chocolate should be thickened and completely melted and smooth. Add in flour and baking powder. Stir with a small whisk until batter is smooth. It will be quite thick. Add in the additional 1 tbsp milk and stir again. This will loosen the batter. Add in two Oreos. Using fork, smash Oreos into mug. Continue to mash oreos into the batter until only small chunks remain. Microwave for approximately 1 minute. Top of cake should be dry. You can pry edges of cake to check inside of cake with a fork, to make sure it is done cooking. Let cake cool completely in mug so that it sets before eating (about 20 minutes).

Steps:

• Microwave the butter on high in a small microwave-safe mug until melted, 20 to 35 seconds. Tilt the mug so that the butter greases the sides. Add the brown sugar, granulated sugar, vanilla extract and egg yolk and mix with a fork until combined. Add the flour and salt and mix until just combined, then fold in the desired mix-ins. Top with the sea salt, if using. Microwave on high until the cookie is puffed and springs back when gently pressed, 60 to 75 seconds. Let sit for 1 minute before serving warm with a scoop of vanilla ice cream.

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round cake pans (dark or nonstick pans not recommended). Line pans with waxed paper. Grease waxed papers and sides of pans; lightly flour. In medium bowl, mix cracker crumbs, sugar and melted butter. Spread 2/3 cup of mixture in each pan.
• In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 36 to 43 minutes, 9-inch rounds 32 to 38 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to cooling rack, placing cakes crumb-mixture-side-up and removing waxed paper from tops of cakes. Cool completely, about 1 hour.
• To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.
• Place 1 layer, crumb side up, on serving plate. Spread with 1 cup filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.