World’s Best, Easiest, 5-Ingredient Mug Brownie

Okay, I know it’s been done to death, but this mug brownie is worth it. It’s fudgy and moist, and we share realistic tips on how to not get lumps. Only 5 ingredients! Perfect for a last minute Valentine’s treat!

World's Best, Easiest, 5-Ingredient Mug Brownie


Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1

Ingredients

  • 3 Tbsp sugar
  • 2 Tbsp flour
  • 1 ½ Tbsp cocoa powder
  • 2 Tbsp salted butter
  • 2 Tbsp 2% milk

Instructions

  1. In a small bowl measure out sugar, flour, and cocoa powder.
  2. Add milk and butter to your mug and microwave 30 seconds. The butter should be almost completely melted.
  3. While the mug is in the microwave whisk the dry ingredients together. This will help break up lumps.
  4. Pour the milk and butter into the bowl with the dry ingredients. Whisk until combined, 30-60 seconds.
  5. Pour the mixture back into the mug, making sure to scrape the bowl.

  6. Microwave for 60 seconds. Center should look a bit molten, but when you tip the mug the brownie should not slide around. 

  7. If your brownie slides, microwave it in 5 second bursts until it stays still when tilted. Let it cool for about 2 minutes before eating.

Recipe Notes

  •  It may seem like a hassle to use a bowl for mixing, but you will get a much smoother brownie with no lumps. Trust me, you will spend more time trying to mix it in your tiny mug and you will end up frustrated and still have lumps. 
  • You do not need to sift your ingredients. Whisking them is enough to get a smooth batter.

I have tried a lot of mug brownies out there, and I decided there’s room for improvement. There has been way too much flour in every brownie recipe I tried; we’re not making a mug cake here, folks. Also, people use too many ingredients. You don’t need a pinch of salt when you use salted butter. You can’t taste a drop of vanilla so just leave it out. I don’t care for using part of an egg because I’m never going to remember to use up that partial egg in my fridge. The good news is leaving out the egg makes these even fudgier. We’ve broken it down to the basics. You’re welcome.

My husband is a brownie addict, so this recipe is dedicated to him. It’s such a fun treat and so easy to make. I just have to exercise self control to not make it too often.

The batter fills up about half of an 8 oz mug. It is the perfect size for one person with just enough room for ice cream or whipped cream if that’s your thing.

I had to double it up because I’m a food blogger and it looks pretty intense dripping down the sides like that. Not super realistic but definitely drool worthy.

And obviously you have to top it off with some ice cream, chocolate sauce, and a cherry. I would go for some caramel and nuts instead of that chocolate sauce. Just dreaming out loud.

We don’t normally keep ice cream in the house because then we eat ice cream every day. My husband told my daughter, “Thank mommy’s blog that we have ice cream.” To which she dutifully responded, “Thank you mommy’s blog.” My whole family loves you awesome readers! Thanks guys!

Enjoy!

World's Best, Easiest, 5 Ingredient Mug Brownie – Get Hooked on Cooking – Okay, I know it's been done to death, but this mug brownie is worth it. It's fudgy and moist, and we share realistic tips on how to not get lumps. Only 5 ingredients! Perfect for a last minute Valentine's treat!

Glazed Almond Cookies

This recipe has a fun history. Read the post to find out how these cookies led to us starting our blog!

Fact: sugar cookies are better with almond flavoring. These cookies take that message to heart. An almond cookie base, an almond pressed in the top, and an almond glaze. A perfect trifecta.

Glazed Almond Cookies


Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 30

Ingredients

Cookies

  • 1 cup butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ¾ cups flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • almonds for topping

Glaze

  • 1 cup powdered sugar
  • ½ tsp almond extract
  • 2-4 tsp milk

Instructions

  1. Preheat oven to 350°F.
  2. Cream together butter and sugar until well blended in a large bowl.
  3. Add eggs, vanilla extract, and almond extract. Mix well.

  4. Combine flour, baking powder, and salt in a separate bowl. Or, if you're lazy like me, pour the flour into the wet mixture. Then add the salt and baking powder on top of the flour and mix them into the flour a bit before mixing it into the wet ingredients. One less bowl to wash makes me a happy baker.
  5. Mix dry ingredients into butter mixture.
  6. Roll dough into 1-inch balls. Position dough on greased cookie sheet and gently press a whole almond into the top of each cookie. For those who don't like nuts you can leave the almond off the top. I have to make most of them that way in my house for my husband and older daughter.
  7. Bake in preheated oven for 7-8 minutes until the edges are golden.
  8. Leave on pan to cool for at least 3 minutes. Remove to cooling rack and allow to cool completely.
  9. Mix glaze ingredients. The glaze should just barely be runny enough to drizzle. If it is too wet it will slide right off the cookies. Add more sugar if it is too runny and more milk if it is too stiff.
  10. Line the cookies up and drizzle the glaze on a whole line of cookies at once to make it easier. Allow the drizzle to set for about an hour if you want them to be easy to transport. Or enjoy some right away if you can't wait.

 About a year ago I sent a photo of these cookies to Jen to make her jealous because, let’s face it, they’re delicious. She edited the photo and sent it back to me and she told me I should start a food Instagram. I think it was the fact that Jen turned a photo I snapped into something beautiful so quickly that did it. I had talked for years about starting a food blog and that moment turned a flicker into a flame. It took a while to get up and running but now we’re having a ton of fun sharing recipes with you!

When I was a kid we had a family favorite Christmas cookie called almond bars. They had an almond-flavored sugar cookie base with slivered almonds on top and a delicious glaze. The problem was that they dried out really quickly and started crumbling, not the best for cookie plates.

These cookies are inspired by the almond bars of my childhood, but they the young, hip version. They are soft instead of crumbly, they don’t require a rolling pin like their fussy predecessor, and they don’t demand fancy diagonal slicing.

If you’re like my husband and you hate nuts you can definitely leave the almonds off the top. But I don’t really understand that. I actually think these would be good with more almonds, some chopped almonds in the dough perhaps? Ha, I can almost hear my husband groaning.

Enjoy!

Glazed Almond Cookies – Get Hooked on Cooking – Fact: sugar cookies are better with almond flavoring. These cookies take that message to heart. An almond cookie base, an almond pressed in the top, and an almond glaze. A perfect trifecta.

Soft and Chewy Ginger Cookies

If you could capture the feeling of Christmas in one cookie it would be this one. The flavor will remind you of a ginger snap but even more delicious. The texture is soft on the inside and chewy for days after they’ve been baked. The cinnamon, cloves, and ginger will make your house smell amazing!

Soft and Chewy Ginger Cookies


Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 60 cookies

Ingredients

  • 1 ½ cups butter softened
  • 2 cups granulated sugar
  • 2 eggs
  • ½ cup molasses
  • 4 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp salt
  • extra granulated sugar, for rolling

Instructions

  1. In a large mixing bowl, cream together butter and sugar until well blended. Add eggs and beat well. Add molasses, mix well.
  2. Add dry ingredients to separate, smaller bowl. Mix dry ingredients well and add to wet ingredients. Mix cookies until a stiff dough forms. Chill 1 hour.
  3. Shape into 1 inch balls, roll in sugar. Place on greased cookie sheet. Bake at 375 for 6-7 minutes. Cool on sheet for three minutes before removing to rack. Cookies should be soft and chewy.

I’ve been making these cookies since I was a little girl. It is one of the recipes I made sure I had when I left home. My mom loves these cookies and that helped develop my love for them. They have an amazing flavor and just make you want to curl up by a fire and read a book.

Ginger cookies can get a bad reputation because some gingerbread can be a bit dry and floury. Well you can banish those thoughts from your mind. The word “dry” will not cross your thoughts. Instead you will think things like, “Where have these cookies been all my life?,” and “Wow, I’m in Christmas heaven.”

We love all kinds of cookies, especially ones that come with traditions. What’s your favorite Christmas cookie? Let us know in the comments!

Enjoy!

Soft & Chewy Ginger Cookies – Get Hooked on Cooking – If you could capture the feeling of Christmas in one cookie it would be this one. The flavor will remind you of a ginger snap but even more delicious. The texture is soft on the inside and chewy for days after they've been baked. The cinnamon, cloves, and ginger will make your house smell amazing!

Chocolate Chip Blondies

Yum! These are no joke. They are rich beyond belief. The texture is so chewy and caramelly. You won’t believe how delicious these blondies are. The chocolate chips and ganache topping make these a chocolate lovers dream.

Chocolate Chip Blondies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 servings

Ingredients

Blondies

  • 12 unwrapped soft caramels
  • ½ cup salted butter
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • ¾ cups flour
  • 1 cup chocolate chips

Ganache

  • 6 Tbsp chocolate chips
  • 3 Tbsp heavy cream

Instructions

  1. Microwave caramels and butter together in a large microwavable bowl for 2 minutes until melted. Stir until smooth. 

  2. Stir in brown sugar and vanilla. The batter should be warm, but not hot. If it is still too hot you can wait for it to cool or stir in the flour to cool it down. I’ve done both and had success with either method. 

  3. Once the batter is warm, stir in the eggs. Stir in the flour if you haven’t added it yet. Stir in the chocolate chips. They may melt a bit but that just adds to the deliciousness. 

  4. Pour batter into a parchment paper lined 8x8 baking dish. 

  5. Bake at 350 degrees 25 - 30 minutes until the top no longer appears wet. The blondies shouldn’t jiggle when shaken. 

  6. To make the ganache, pour the heavy cream into a microwavable bowl. Microwave about 30 seconds, until boiling. Add the chocolate chips and stir to combine. Spread over blondies.

Okay almond haters. Here’s the chocolate chip version for you. If don’t like chocolate or almonds, I bet these would be fantastic as a plain blondie. I love almonds too much to try them plain, and I made this version for my chocoholic husband who hates nuts. So, no plain blondies in this house.

Caramel and chocolate are a match made in heaven. The rich ganache adds the perfect amount of decadence to these. Mixing the caramel into the batter really takes these to the next level. It makes the flavor so much richer and the texture dense and chewy.

I cut these into 16 squares and I ended up cutting them in half again to serve. I’m glad I did because they are so rich they are amazing as small bites. Then I get to eat twice as many! These are a fantastic treat for a party—they are a crowd-pleaser and more unique than your typical brownie or cookie.

Chocolate Chip Blondies - Get Hooked on Cooking - Yum! These are no joke. They are rich beyond belief. The texture is so chewy and caramely. You won't believe how delicious these blondies are. The chocolate chips and ganache topping make these a chocolate lovers dream.

Enjoy!

Chocolate Chip Blondies – Get Hooked on Cooking – Yum! These are no joke. They are rich beyond belief. The texture is so chewy and caramelly. You won't believe how delicious these blondies are. The chocolate chips and ganache topping make these a chocolate lovers dream.

Caramel Almond Blondies

If you are a caramel lover, these blondies will make you think you’ve died and gone to heaven. If you’re not a fan of nuts, there’s a chocolate chip version coming tomorrow, so stay tuned. But for all you almond lovers, this is bliss. The texture is so dense and chewy, like the caramel cousin of fudge. These come together quickly in only 1 bowl, and they are totally addictive!

Caramel Almond Blondies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 servings

Ingredients

  • 12 unwrapped soft caramels
  • ½ cup salted butter
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • ¾ cup flour
  • 1 ¼ cups chopped almonds

Instructions

  1. Microwave caramels and butter together in a large microwavable bowl for 2 minutes until melted. Stir until smooth. 

  2. Stir in brown sugar and vanilla. The batter should be warm, but not hot. If it is still too hot you can wait for it to cool or stir in the flour to cool it down. I’ve done both and had success with either method. 

  3. Once the batter is warm, stir in the eggs. Stir in the flour if you haven’t added it yet. Stir in the almonds. 

  4. Pour batter into a parchment paper lined 8x8 baking dish. 

  5. Bake at 350 degrees 25 - 30 minutes until the top no longer appears wet. The blondies shouldn’t jiggle when shaken.

I love almond snickers. So I was thinking it would be crazy delicious to make blondies with chopped up almond snickers bars in the batter. And I was right. But the blondies and the almonds were so good that the snickers were irrelevant. So I left them out of the last few recipe attempts, and the blondies were even more delicious. Which is kind of the point, right? If these were less delicious than an almond snickers, I would just eat an almond snickers.

What puts these a step above the competition is the caramel that I melted right into the batter. In my first attempt I swirled the caramel on top. And they were so good! But they are even better when the caramel is mixed in. The caramel keeps the whole bar chewy, gooey, and absolutely divine!

I’m drooling. I’m giving up on my health goals. I’m putting caramels on my shopping list.

Caramel Almond Blondies - Get Hooked on Cooking - If you are a caramel lover, these blondies will make you think you’ve died and gone to heaven. If you’re not a fan of nuts there’s a chocolate chip version coming tomorrow, so stay tuned. But for all you almond lovers, this is bliss. The texture is so dense and chewy, like the caramel cousin of fudge. These come together quickly in only 1 bowl, and they are totally addictive!

Enjoy!

Caramel Almond Blondies – Get Hooked on Cooking – If you are a caramel lover, these blondies will make you think you’ve died and gone to heaven. If you’re not a fan of nuts, there’s a chocolate chip version coming tomorrow, so stay tuned. But for all you almond lovers, this is bliss. The texture is so dense and chewy, like the caramel cousin of fudge. These come together quickly in only 1 bowl, and they are totally addictive!

Caramelized Apple Crumble

Apple Crumble

This apple crumble is amazing! Everyone who tries it loves it. The apples are covered in a sweet, buttery sauce and the top caramelizes in this tantalizing, chewy way that makes you want to keep eating. Try this! You won’t regret it.

Caramelized Apple Crumble

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people

Ingredients

Apple Mixture

  • 1 large granny smith apple
  • 1 1/2 Tbsp melted butter
  • 1/3 cup granulated sugar

Topping

  • 1/4 cup granulated sugar
  • 1/4 cup cold butter
  • 1/4 cup flour
  • 2 Tbsp old-fashioned oats
  • 1/8 tsp salt
  • 1/4 tsp vanilla flavoring
  • 1/8 tsp cinnamon

Instructions

  1. Preheat oven to 350°F.

  2. Peel, core, and dice the apple. Divide chopped apples between two two-cup baking dishes.

  3. Mix sugar and butter. Spoon sugar mixture over the apples.

  4. Use a pastry blender to combine the topping ingredients. Crumble the topping over the apples.

  5. Bake at 350° for 45 minutes. The sugar and butter will caramelize and form a rich, delicious top layer. Serve warm with whipped cream or vanilla ice cream.

Look at it, so innocent in it’s uncooked form. You can’t even tell how much deliciousness is hiding underneath.

Uncooked Apple Crumble

Then the magic happens. The apples are soft and so luscious in their sugar-butter home. And the topping cooks into a delightful caramelized layer that is so sinfully delicious it is impossible to describe. You’ll have to try it yourself.

It’s okay to indulge if you had some roasted asparagus with your dinner right?

Don’t forget the whipped cream! Or vanilla ice cream if you have some (I didn’t)

Caramelized Apple Crumble - Get Hooked on Cooking - This apple crumble is amazing! Everyone who tries it loves it. The apples are covered in an amazing, sweet, buttery sauce and the top caramelizes in this tantalizing, sweet, chewy way that makes you want to keep eating. Try this! You won’t regret it.

Enjoy!

Caramelized Apple Crumble – Get Hooked on Cooking – This apple crumble is amazing! Everyone who tries it loves it. The apples are covered in a sweet, buttery sauce and the top caramelizes in this tantalizing, chewy way that makes you want to keep eating. Try this! You won’t regret it.