kate + lemonade
I always wanted to make my own chicken soup, but the recipes seemed so complicated. (Looking at you, Binging with Babish, whose recipe includes at least 11 ingredients and three fresh herbs.[1])
Public service announcement: You don’t need all that stuff!
Chicken + onions taste great on their own. Add some carrots for color and variety, and some ginger for dimension, and this is a filling, warming, MINIMAL-EFFORT meal.
I jumped on the sourdough train along with everyone else during the lockdown, and after a few months, I think I’ve developed the ideal recipe.
Witness the beauty!
A 5-min, single-serving microwave recipe that’s just as good as the real thing.
*I use regular salted butter; add a pinch of salt if using unsalted. Use coconut oil to make it vegan.
Two tablespoons equals six teaspoons, by the way (in case you only have teaspoons for measuring).
Melt the butter in your mug (or any microwave-safe bowl). Add liquid (I use almond milk) and vanilla.
Add sugar, flour, and cocoa powder and whisk (or stir with a fork) to combine. Fold in chocolate chips.
Optional: Dip a knife in peanut butter and run it through the mixture for a peanut-butter swirl.
Microwave on high for 60-75 seconds.
That’s what I got for the following amounts:
…So perhaps I shouldn’t be calling this “single-serve.” Oh well 😛
Sweetened condensed milk and plenty of butter make these bars perfectly crunchy-chewy and salty-sweet.
This recipe is also super easy: just stir all the ingredients together and bake. After one bite, you’ll never want a store-bought granola bar again.
My mom’s English scone recipe: flaky, crumbly, buttery, and bursting with berries.
(By the way, it’s pronounced “scon”—rhymes with on, not cone.)
This cake is delicious (not just “good for a vegan cake”), super easy to make, uses ingredients you probably already have, and is suitable for all your vegan and milk/egg/butter-allergic friends.
