If I haven't made it extremely clear, I love Christmas. So. Freaking. Much. So I will take any opportunity I get to bake something Christmas-y and to read Christmas-y books. In this post, I got to pair the two!
What's also really great are mug cakes. They're super simple. Now, this recipe didn't come from the book featured in today's post, but I can't imagine there's a better book to pair a peppermint chocolate mug cake with: My True Love Gave to Me by various authors and edited by Stephanie Perkins.
Mug cakes are fast and easy for those of you who aren't experienced bakers.
Peppermint Chocolate Mug Cake
1/4 c. semisweet chocolate chips
3 T. milk
1/2 T. vegetable (or grapeseed) oil
3 T. all-purpose flour
1/4 t. baking powder
2 peppermint candies, finely crushed (or half a candy cane or 1/4 t. peppermint extract)
In a microwave-safe mug, combine chocolate, milk, and peppermint. Microwave for about 40 seconds, and stir with a whisk until chocolate is completely melted and the peppermint is almost melted. Add flour, baking powder, and oil, and stir with whisk until batter is smooth. Cook for about 1 minute, or until the top of the cake looks done and is dry to the touch. Let cool for a few minutes before eating. Would probably be excellent with whipped cream on top.
Let me know if you try this recipe!
Have a recipe/book suggestion for From the Bookshelf to the Kitchen? Leave it in the comments below or email it to MDBCnumber1fan [at] gmail [dot] com.