It poured yesterday. The rain fell in heavy sheets, flooding the streets and parking lots and mailboxes left accidentally ajar. I watched it all from my office with damp shoes, damp hair, damp slacks . . . and by the time I got home to an empty house, I knew I needed dessert.
Spencer gets home from a business trip tonight — which means my solitude in the new house will finally end! I’ve been alone before, of course, given I’m 29 years old and not physically sewn to loved ones. Solitude is inevitable. But the last few days have been my first time by myself in our new place, and I had to really psych myself to fall asleep alone in a (somewhat) unfamiliar house with its creaks and groans.
But I did. It wasn’t awful. And I didn’t have any panic attacks, unlike the last time my husband went out of town . . . so: progress.
Left on my own for dinner last night, I was somewhat tempted to just gorge myself on sweets or wimp out and make a PB&J . . . but then I got a weird hankering for Brussels sprouts, and I don’t fight the greens. After a quick dinner of Old Bay sausage and vegetables, I geared up for a mug cake.
Rainy Tuesdays definitely call for mug cakes.
These popular desserts have been on my radar for a while — but sort of in a perplexing way. How does mixing and microwaving a few ingredients lead to a tasty dessert? The science was confusing to me. But when I saw Pumpkin ‘n Spice’s Cinnamon Cookie Butter Mug Cake recipe, I knew I had to experiment.
What is cookie butter, you may ask? Everything you think it might be and more. When I started doing a little research on the goodie, I learned it’s popular at Trader Joe’s — and the closest store to me is nearly an hour away. But just as I was Googling around, a friend happened to mention her sister was going up to the Annapolis store that very weekend.
If that isn’t fate, what is?
After delivering my jar the following week, I offered Sandy a taste as a thanks — and she just described it was “the single most delicious thing [she’s] ever put in her mouth.”
She’s not overselling it.
In the last few weeks, Spencer and I have struggled to just not eat it by the spoonful . . . which is my gut instinct, honestly. A mug cake seemed like a good way to enjoy it that would, um, help me keep my addiction manageable.
As if that’s possible.
What’s cool about mug cakes? They work. I couldn’t believe how fast my dessert puffed up; I was actually scared it was going to overflow. Though the texture of this mug cake is far more dense than a traditionally-baked treat, it was tasty — and hit the spot for me, a drenched woman watching tons of coverage on the late Robin Williams.
For one evening, I ate my feelings.
They tasted like cookie butter, and the sad was a little less sad.
Cinnamon Cookie Butter Mug Cake
Recipe from Pumpkin ‘n Spice
1/4 cup all-purpose flour
1/4 teaspoon baking powder
3 tablespoons sugar
Dash of salt
4 tablespoons milk
1 tablespoon coconut oil, melted (I used vegetable oil instead)
1/2 teaspoon cinnamon
1 tablespoon cookie butter
Spray a standard-sized coffee mug with non-stick cooking spray.
Into the mug, pour the flour, baking powder, sugar, and salt. Stir briefly to combine.
Add in the egg, milk, coconut oil, cinnamon, and cookie butter. Mix well so that everything Is combined.
Microwave for approximately 2 minutes 30 seconds (2:30) or until cake is firm but the edges are still wet.
Remove from the microwave and let cook for 2 minutes.
Run a knife along the edges of cake. Top with whipped cream, if desired. (Trust me: you desire it.)