Chocolate Chip Cookie Dough Mug Cake

A friend suggested we try out this recipe which is from the website "Babble". This cake is great for a weeknight dessert because it is made as single servings in a mug and cooked in the microwave - super easy and quick (the whole process takes about 3 minutes!).

Here is the recipe:

1. Crack 1 egg into a mug.

2. Add 3 tbsp brown sugar

3. Toss in 1/3 cup flour and 1 tbsp. softened butter.
4. Add 3-4 tbsp chocolate chips
5. Mix with a spoon.
6. Microwave for 1 and 1/2 to 2 minutes. Serve with ice cream and enjoy!



The batter!

The finished product!

This was pretty tasty for a dessert that can be whipped up in a couple of minutes! It is very dense though, and definantly needed the ice cream to go with it. Try cooking for the minute and a half first, otherwise the bottom can be a bit dried out. Delicious!

Pork and Asparagus Stir Fry

During the week we tend to stick to fairly basic recipes that are quick to make after work. While we will often cook a stir fry, I wanted to do something a bit different than our standard one with zucchini, bok choy, bean sprouts and red peppers with some type of garlic and ginger sauce.
We made the recipe below for dinner tonight and it was very yummy! Mike commented that he thought the sauce had good flavour for something so simple, and that he would use it on on other stir fry dishes in the future. This is another recipe I found on the nest website.

Stir-Fried Pork With Asparagus

Makes: 3 to 4 servings

Preparation
1 pound asparagus
2 teaspoons cornstarch
1 teaspoon Chinese rice wine
or dry sherry
1⁄2 pound boneless pork chops
1 tablespoon dark soy sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
3 tablespoons canola oil
1 garlic clove, sliced
Preparation
Snap or cut off the tough ends of the asparagus, and if desired, strip off the small leaves on the spear up to 2 inches from the tip. Cut on the diagonal into 2-inch lengths.
In a medium bowl, whisk together the cornstarch and wine. Cut the pork into 1⁄4-inch-thick strips the same length as the asparagus. Add to the cornstarch mixture and mix well. In a small bowl, whisk together the soy sauce, hoisin sauce, and sugar.
In a wok or stir-fry pan, heat 1 tablespoon of the oil over high heat until hot but not smoking. Test by dipping a piece of asparagus into the oil; it should sizzle. Add the asparagus and stir just until they turn a darker green, about 30 seconds. Add 1⁄4 cup water, cover the pan, and cook over medium heat, stirring occasionally, until tender, 3 to 5 minutes, depending upon the thickness of the spears. Transfer the asparagus and any liquid to a platter.
Add the remaining 2 tablespoons of oil to the same pan and heat over high heat. Add the garlic and stir until the oil is hot and the garlic sizzles. Stir up the pork mixture, add to the pan, and cook, stirring constantly, until the pork is no longer pink, 2 to 3 minutes. Add the soy sauce mixture and stir for about 20 seconds. Return the asparagus to the pan and stir for another 30 seconds or so, until well mixed. Serve immediately.