1-Minute Coffee Cake In A Mug

1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes You know those crisp, cool mornings where you’re like “Oh man, this smoothie is just killing it this morning.” Yeah, me either. I mean let’s be real. No one wakes up on a 30 degree day and happily chugs down their ice-cold smoothie and thinks to themselves “Who needs a soft, buttery, warm, delicious baked good when you’ve got a smoothie?”. Don’t get me wrong, I love my smoothies, but living in a place where Fall and Winter exists, drinking a cold drink first thing in the morning isn’t always easy to do. Sometimes I just want all of the muffin/scone/biscuit/cinnamon roll/coffee cake treats I can possibly have as soon as the seasons change. By sometimes, I of course mean all the time, so to prevent over-indulging, I try not to keep baked goods around the house during the week. But when you need a baked good, you NEED a baked good (I know you know what I’m talking about). This little coffee cake was born in one such time of need. It was an early morning, I had lots of work to do and no time to bake, but I just had to have something to go with my cup of coffee. Hello coffee cake in a mug! But wait, there’s more. As in crunchy topping more (you know there couldn’t be coffee cake without some buttery topping on there). Annnnnd, there’s also a pumpkin version (because obviously everything needs pumpkin for fall). I don’t know whether it’s totally genius that I discovered this (Because, hello! Coffee cake whenever I want it!) or totally bad that I figured this recipe out (because coffee cake whenever I want it isn’t so good for my waistline). Either way, I know you’re going to thank me for making your weekdays taste a little better….

1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes

1-Minute Coffee Cake In A Mug
Serves 1
A warm, buttery coffee cake that can be made in 1 minute using your microwave; perfect for a quick weekday treat
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Prep Time
1 min
Cook Time
1 min
Prep Time
1 min
Cook Time
1 min
Cake
  1. 2 tablespoons of sugar (I like to use brown, I have also tried it with Truvia, which works well)
  2. 1 tablespoon of butter
  3. 2 tablespoons of Greek yogurt
  4. Dash of vanilla
  5. 1/4 teaspoon of cinnamon
  6. Dash of nutmeg
  7. 1/4 cup all-purpose flour
  8. 1/8 teaspoon of baking powder
  9. Pinch of salt
Topping
  1. 1 tablespoon of butter (use cold butter straight from the fridge for the crumbliest topping)
  2. 2 tablespoons of flour
  3. 1 tablespoons of brown sugar
  4. 1/4 teaspoon of cinnamon
  5. Dash of nutmeg
Instructions
  1. Place the butter in a mug. Microwave for 10-15 seconds to soften the butter. Remove from the microwave and stir in all ingredients, except for the flour. Mix until well-combined. Fold the flour in, making sure to not over-mix. Using your spoon gently push the batter together into the bottom of the mug. Set aside.
  2. To make the topping, use your fingers to mix the butter, flour, sugar and spices together to form a crumbly mixture. Add to the top of the cake.
  3. Microwave the cake for 60 seconds (the time may vary depending on your microwave, but it should take anywhere from 50-90 seconds). Serve immediately with milk or coffee.
Notes
  1. If you don't eat the whole thing at once, a) what is wrong with you?! and b) you can reheat it for 30 seconds in the microwave.
  2. To make a pumpkin version of this cake, simply reduce the Greek yogurt to 1 tablespoon and add in 2 tablespoons of pure pumpkin puree. Everything else stays the same.
  3. If you decide to use a sweetener other than sugar just be conscious of the substitution amounts (i.e. for the Truvia, I used 3 teaspoons in place of the 2 tablespoons of sugar).
Runway Chef http://www.runwaychef.com/
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5-Ingredient Butternut Squash Soup

5-Ingredient Butternut Squash Soup || Runway Chef It’s a tough competition but this butternut squash soup might possibly be my favorite soup ever, and that’s saying a lot, because boy, do I love soup. Like a lot of my recipes, I stumbled upon this one quite by mistake. If I remember correctly, I think it went a little something like “What am I going to make for dinner when the only things in the fridge are ketchup, chocolate chips, and…. a butternut squash??!”. I decided to concoct a butternut squash soup (because obviously going to the grocery store to get ingredients for anything else wouldn’t have been more logical). Luckily, when God closes the door to an empty refrigerator, somewhere He opens a cabinet full of garlic and bouillon cubes. In other words, this saved our dinner from being some kind of weird chocolate-ketchup-squash mishmash (thank you, no!) and helped us discover possibly the easiest soup recipe known to man. It’s decadent, creamy and delicious, but totally healthy at the same time. We now make this soup at least once a week, and you better believe that my fridge is always stocked with butternut squash.

5-Ingredient Butternut Squash Soup || Runway Chef 5-Ingredient Butternut Squash Soup || Runway Chef 5-Ingredient Butternut Squash Soup || Runway Chef

5-Ingredient Butternut Squash Soup
Serves 4
A delicious and comforting soup that requires just 5 ingredients and a few minutes to make and is perfect for a chilly fall day
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 large butternut squash, cooked and peeled (see notes for directions)
  2. 1 bouillon cube (I use chicken but feel free to use vegetable or beef)
  3. 3 cloves of garlic (I've also done 1/3 c. leeks or shallots)
  4. 2 tablespoons olive oil
  5. 1 1/2 cups milk (I use 2%, but any type should work)
  6. Salt & pepper, to taste
  7. Toppings (optional): Toasted pumpkin seeds, crumbled bleu cheese or goat cheese, apple or pear cubes, dried cranberries, crispy shallots, crunchy bacon pieces, sage, Greek yogurt
Instructions
  1. In a large soup pot, add the oil. Heat for a few minutes over medium heat then add the garlic. Cook for a few minutes, or until it is light brown and crispy.
  2. Add in the remaining ingredients, along with 1/2 a cup of water. Use an immersion blender to puree the mixture into soup. Alternatively, you can also puree the mixture in a blender. If you would like the soup to be thinner add in more milk (or water) until you reach your desired consistency.
  3. Once pureed, heat the soup for a few minutes before serving.
Notes
  1. Serve with a big salad and some crunchy bread.
  2. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  3. This soup is vegetarian and gluten-free. To make it vegan, substitute the milk for coconut milk (for a more tropical flavor) or almond milk, and use a vegetable bullion cube. You could also eliminate the milk completely and instead use an additional bouillon cube and more water.
  4. To cook the butternut squash, simply cut it in half, place the halves flesh side down in a large baking dish, add in about 1/2 an inch of water, and cook at 375 degrees for about 45 minutes, or until a knife can easily be inserted into the squash. Remove from the heat, scoop out the seeds, and then proceed to either scoop out the squash or peel off the skin.
Runway Chef http://www.runwaychef.com/
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Grown-Up Dirt Cake Cups

adult dirt cake cups My Mom is a gourmet cook, and used to spend hours (sometimes even days) preparing fancy birthday cakes for family members. There was of course the multi-step Black Forest Cake for my dad. Then there was the snake cake, per my sister’s request….green fondant dyed different shades of green to look like the skin, a red fondant “tongue”, and even black eyes. I have no idea why a little girl would want a cake shaped like a big green snake for their 5th birthday (or however old she was), but nonetheless my Mom made it. And then there was me. Me, who could have any fancy cake in the world, and what do I ask for? Dirt cake! Don’t get me wrong, dirt cake is delicious, and I could eat buckets of it (which I’m sure I probably did), but looking back now I wonder what I was thinking choosing dirt cake….

It’s been years since I had my last birthday dirt cake, but for some reason, when I was making sugared flowers last week, memories of crushed Oreos and layers of fluffy, creamy pudding came to my mind. Except this time, it was sans worms, with a dash of alcohol mixed in, and topped with pretty edible flowers.

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Grown-Up Dirt Cake Cups
Serves 4
A grown-up version of the childhood favorite dirt cake
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups chocolate cookie crumbs
  2. 8 ounces of cream cheese, softened at room temperature
  3. 1/2 cup mascarpone
  4. 2 tablespoons of vanilla
  5. 1/4 cup powdered sugar
  6. 2 tablespoons of granulated sugar
  7. Edible flowers, for garnish
Instructions
  1. If you haven't already, start by pureeing the chocolate wafers in a Cuisinart until they turn into fine crumbs. Pour into a bowl and set aside.
  2. Dust any extra cookie crumbs out of your Cuisinart, then add in the cream cheese, mascarpone, sugars and vanilla. Blend for a few seconds, until creamy.
  3. In small glass cups or jars (or mini flower pots, if you want to be really authentic), begin layering the cookie crumbs and the cream mixture. I did one heaping tablespoon of cookie crumbs, then one heaping tablespoon of cream mixture, then repeated that, ending with the cream mixture on top. Finish the top off with a light dusting of cookie crumbs and an edible flower.
  4. These can either be served immediately or stored in the fridge, covered with plastic wrap, for up to 24 hours (although keep in mind, the cookie layer won't be quite as crunchy after several hours).
Notes
  1. To make these really grown-up, simply replace the vanilla with the alcohol of your choice. My favorites are: Baileys, Kahlua, Amaretto, or Grand Marnier.
Runway Chef http://www.runwaychef.com/

Grown-Up BLT

Grown-Up BLT Sometimes something is so gosh darn good that the only thing that comes to mind is “YUM!”. This is one such case. I mean not to brag or anything, but do you see this BLT?! Do you see it?! The amount of deliciousness piled onto that fluffy bread is something that I can’t even comprehend. 

BLTs bring back memories of summer picnics in the park and simple summer suppers on my Grandmother’s back porch. They’ve always been a favorite of mine. While nothing will ever beat a classic, I couldn’t resist the chance to fancy up this childhood favorite with swiss chard in place of lettuce, sun-dried tomatoes in place of regular tomatoes, and bacon…in place of bacon (because obviously bacon is something that should never be replaced). So here’s to you “new-adult BLT”, you are welcome in my kitchen and on my plate anytime you want!

BLT BLT with egg and avocado swiss chard Fancy BLT Jazzed up BLT

Grown-Up BLT
An adult version of the classic BLT
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. Bread
  2. Avocado (very ripe)
  3. Goat Cheese (slightly softened)
  4. Sun-dried Tomatoes
  5. Bacon, cooked until crispy
  6. Swiss Chard
  7. Eggs (cooked over-easy)
Instructions
  1. Spread one half of an avocado onto a piece of bread. Next spread on the goat cheese (I used about 1 tablespoon). Top that with about 2 tablespoons of sun-dried tomatoes. After that layer on a piece of swiss chard and a couple of slices of bacon. Finish of your BLT with an egg. Serve immediately.
Runway Chef http://www.runwaychef.com/

Fancy Ramen

Fancy Ramen // Runway Chef You know what ramen means. Late nights, too many shots, early morning classes….oh wait, that’s college ramen (or so I’ve heard). No, today we’re talking fancy, after-college, grown-up ramen. You know, the one that’s responsible and is served at 6pm instead of 2am, the one that shows how healthy it is by including some green stuff, the classy one that is seasoned with things like pork belly and sriracha, the one that is civilized and served in a bowl with an actual spoon (as opposed to in a pan and being eaten with your hands, although this ramen is completely acceptable to eat with your hands). Ah, ramen, you grew up so fast…

Ok, enough with the college reminiscing. Be an adult, grab a package of those cheap noodles, make this dish (or make this), because judging by the amount of restaurants adding ramen nights to their menu (at least in our neighborhood), it looks like ramen may not be such a ‘Van Wilder’ after all…

Quick weeknight meals Asian noodle recipes asian noodles things to make with ramen

Fancy Ramen
Serves 1
Jazzing up ordinary ramen with extraordinary toppings
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Prep Time
10 min
Cook Time
3 min
Prep Time
10 min
Cook Time
3 min
Ingredients
  1. 1 package of ramen (I prefer the chicken or beef flavors)
Toppings
  1. Egg
  2. Cilantro
  3. Peanuts or cashews
  4. Sautéed onions and garlic
  5. Shredded cabbage
  6. Shredded carrots
  7. Broccoli
  8. Crispy bacon or pork belly
  9. Tofu
  10. Lime slices
  11. Sesame oil
  12. Sesame seeds
  13. Soy sauce
  14. Sriracha
Instructions
  1. Prepare ramen as you normally would. Add on the toppings of your choice and enjoy hot.
  2. For the ramen pictured, I used beef ramen, topped with a sautéed egg, crispy bacon pieces, onions and garlic, a sprinkling of cilantro and peanuts, a squeeze of lime juice and a drizzle of sriracha.
Notes
  1. Eat immediately as soon as this is prepared as this does not save well.
Runway Chef http://www.runwaychef.com/