nerdy-nummies

Double Chocolate Mug Cake


Yields 2 mug cakes

The things you’ll need

Ingredients
  • 2 tablespoons butter, melted
  • ¼ cup milk
  • 1 egg, room temperature
  • ½ teaspoon vanilla extract
  • 1/3 cup self rising flour
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup mini semi sweet chocolate chips
  • Pinch of salt
Equipment
  • 2 small mixing bowls
  • Whisk
  • Spoon
  • Rubber spatula
  • 2 microwaveable mugs
Decoration
  • Powdered sugar
  • Small sifter

Let’s get started!

  1. In a small bowl, whisk together flour, cocoa powder, salt, and sugars.
  2. Whisk the egg, milk, vanilla and melted butter until smooth.
  3. Stir in chocolate chips.
  4. Divide evenly into mugs and microwave on high for about 1 minute. If cake is not set, microwave in intervals of 10 seconds until fully cooked.

Time to decorate!

  1. Allow mug cakes to cool slightly then dust on some powdered sugar on top.
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~Neil deGrasse Tyson

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New video! Made Butterscotch Cinnamon Pie from the video game Undertale! 

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the awesome youtuber, @rosannapansino made a percy jackson lotus flower recipe for her cooking show, nerdy nummies and it is absolutely without a doubt the most adorable cookie i have ever seen!

Mint Chocolate Chip Cookies


Yields 2 dozen cookies

The things you’ll need

Ingredients
  • 1 cup butter, room temperature
  • ¾ cup sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 to 3 drops green food coloring
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 2 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 ounces chocolate mints
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Hand mixer
  • Rubber spatula
  • Cutting board and knife
  • Parchment lined baking sheet
  • Ice cream scoop

Let’s get started!

  1. Preheat oven to 350°F.
  2. Roughly chop chocolate mints.
  3. In a medium bowl, whisk together flour, baking soda and salt.
  4. In a large bowl, cream together butter and sugars until smooth.
  5. Add in eggs one at a time, mixing and scraping between each one.
  6. Pour in peppermint extract, vanilla, and food coloring and then mix until evenly colored.
  7. Mix in dry ingredients and then fold in chopped mints.
  8. Scoop dough onto a baking sheet and bake for 8 minutes.

MINI PUMPKIN PIES

Yield: 2 dozen

The things you’ll need

Ingredients

Dough
  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Decoration
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
Equipment
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!


Dough
  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
Filling
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!