Biscuits for One (Or Two!) + Monkey Bread

Google "monkey bread single serve from scratch" and all you get are pages and pages (and pages) of recipes with packaged, store-bought dough.

Huh?

How is that from scratch?

I was raised with a mom who just pulled stuff out of a hat. Or, her brain. She just knew what would go together, what tasted good, and how to make it.

The opposite of me.

So tonight the church had a 25th anniversary dinner and so she and Dad went with my two sisters went and I made apple crisp for people who stayed at home.

Well, one thing I don't like is apple crisp. It's "eh" for me.

So Mom said I could eat anything I wanted, so I decided to get a little crazy and go for something pretty ambitious (for me). Monkey bread.

We have never carried store-bought dough, ever, I don't think, because Mom doesn't like the taste (I've never had it, so I don't know what it tastes like).

But that meant I was sunk. Without store-bought stuff or bread, how could I make the recipe?

Simply put: make the dough. Google "biscuits for one" and there you go.

Here's what I did. It takes, like, twenty minutes. But it's supposed to take seventeen. Oh well, words can be deceiving.

For the biscuits:
followed the recipe. When she says it should resemble course sand, don't believe her. It resembles flour, baking powder, salt, and sugar with some butter chunks that aren't mixing in well. But keep at it until you can't tell what's butter. Or just play by ear. You'll be fine.

And then, if you're going to just make biscuits, do it now. And enjoy, because it goes really well with tea, which is why I added the "tea" label. Just because.

If you're not making biscuits, get a custard cup and put some dough in it (dough is a little too wet for monkey bread), and add two spoons of flour and mix until, when you rip open the dough, it isn't wet and sticky. It should be a little bit stickier than pizza dough.

Then melt 1 Tbsp butter and mix 2 Tbsp sugar and 1/2 tsp cinnamon. Then roll the pizza-dough-biscuit-dough (PDBD) in the melted butter, until it's covered, and then plop it in the cinnamon-sugar-mix until it's well-coated.

If you run out of PDBD, and you don't want to go through the whole dough-"thickening" process a-gain (it's a huge pain), just get some wet dough, roll in butter and cinnamon sugar and there you go. It will be more like a cinnamon-sugar-biscuit (with the deceiving appearance of a sugar cookie), and become flat because the extra flour will stabilize it and keep it upright and more monkey-bread-like. So. That's the monkey bread. Bake it with the biscuits, if you're doing both (like me), at the same temp (400 degrees F), for the same time (10-12m...I did 11m).

And that's it.

Apple Spice Dump Cake

Hi guys! Long time, no see, right?

Yeaaah, don't get me started.

Anyway, I found this recipe from a long time ago when I went on an overnight hiking trip (which was really fun by the way -- it was very pretty). The food wasn't all that fantastic, but the best of it was the dump cakes we had. My favorite was this one -- apple spice dump cake. It's not terrific, but it'll get you by on a camping trip.

Me, I was starving, so it was great.

But it probably wouldn't be if I had it again. Besides, I was younger then and was willing to eat anything set before me. Now...not so much.

So, the cake.

DIRECTIONS FOR CAMPFIRE APPLE DUMP CAKE

You'll Need

• 1 can apple slices
• 1 bag/box spice cake mix 
• 1 stick butter, unsalted

Directions

1. dump apple slices into dutch oven
2. dump in cake mix, dry. Smooth over apple slices
3. cut butter into slices abt 1/2 inch thick, put them in dutch oven, checker-board style, starting in center and moving out
4. put lid on dutch oven, put on fire for 30 min
5. take off, serve, and

Enjoy!

Or you can do it at home.

DIRECTIONS FOR HOMEMADE DUMP CAKE
Note: this isn't homemade if you don't make the batter from scratch. Just so you know.

You'll Need

• as many apple slices as fit in 6 oz. can (1-2 small apples, I'd guess)
• 1 batch batter (I'd make my batter from scratch because that will boost the yummy but you do what works for you)
• 1 stick butter, unsalted

Directions

1. do steps 1-3 in the directions for campfire apple spice dump cake
2. put lid on dutch oven, put on stove for 30 min on 6 or set oven to 350° and bake for 30 min, checking to see if it's done (I say check it because I've never made this at home, so I have to guess)
3. Take out/off, serve, and

For additional flavors, you might want to try these combinations below. You can switch out the fruit for any other fruit you like. You can also switch out the cake mix, but make sure it doesn't clash with the fruit!

The first ingredient is the fruit, the second is the kind of cake mix. For example, "apple and spice". "Apple" is the fruit, while "spice" is the kind of cake mix.

1. peach and spice
2. raspberry and chocolate
3. blueberry and chocolate
4. apple and lemon
5. apple and white
6. peach and white
7. lemon and lemon
8. raspberry and lemon
9. pineapple and spice
10. strawberry and spice
11. raspberry and rhubarb

Mix and match, test the waters, and see what you like!

Key Lime Pie, Mom's Way

Happy Pi Day!

Because of it being Pi Day, I'm going to go back, delete my previous post on "Key Lime Pie, Mom's Way" and repost it here, because we're going to make it today, because it's easy and it's Pi Day, so why not?

And, I don't want to be repetitive, so to everyone who doesn't read this blog frequently (haha, I don't even read it frequently), it will just look like what everyone else is doing on Pi Day.

So, simplest pie ever for Pi Day.

Copied directly from Mom's recipe on paper to here. Enjoy!

You'll Need...

Graham Cracker Crust

• 1 1/4 cups graham cracker crumbs (about 11 graham crackers)
• 3 T white granulated sugar
• 5 T unsalted butter, melted

Lime Filling

• 4 tsp grated lime zest
• 1/2 cup strained lime juice from 3-4 limes (if you use Key Limes, you need 11-12 limes)
• 4 egg yolks (the yellow part... haha, ask how I know)
• 1 14 oz. can sweetened condensed milk

Whipped Cream Topping

• 3/4 cup heavy cream, chilled
• 1/4 cup confectioners' sugar

Directions...

CRUST
Heat oven to 325. Mix crumbs and sugar in medium bowl. Add melted butter, stir with fork until well-blended. Scrape into a 9" pie pan; press crumbs evenly over bottom and up sides of pan to form even crust. Bake about 15 minutes, until just a shade darker. Cook to room temp, about 20 minutes. Leave oven on.

FILLING
whisk zest and yolks in medium until tinted green. (Isn't it pretty?) It'll take about 2 minutes. Don't skimp on time! Beat in milk, then juice; set aside for 10 min to thicken. Pour lime filling into cooled crust; bake until center is set, yet still wiggly when jiggled (look at all those "g"s! Onomotopoeia!) Cool to room temp and refigerate until cold, at least 3 hrs (at this point, you can cover with oiled plastic wrap directly on the filling and hold in the fridge for 24 hrs).

WHIPPED CREAM TOPPING
Up to 2 hrs before serving, whip cream to very soft (floppy) peaks. Add confectioners' sugar 1 Tbsp at a time while whipping to stiff peaks. Don't over-beat or it will be greasy. Spread over pie and serve.

5 Min or Less - Microwave Mug Cake No. 5

Good golly, I have FOUR OTHER RECIPES for mug cakes!

...though, not all of them are good.

Here's the best one yet -- I've never had molten lava ones, I don't think, but I hear they're really good. This one might be a molten lava one because it's really good!

I got the recipe from Pinterest, so if you're following me, then you've probably seen it in your feed.

It's really good. I had it ... two? days ago and I'm going to make it this Sunday for a snack because that's what I do on my weekdays. :P

Anyway, click here. I don't want to post the recipe on here because I feel bad about taking other people's pictures and this feels like the same thing only second degree.

But I do have to say it made me feel better to see that the Remodelaholic lady does the same thing.

However, it doesn't make me feel good when I see this lady do it.

But enjoy!

5 Min or Less - The "Real Deal" Microwave Mug Cake No. II

This is, in fact, one of the best mug cakes I've tried. The original recipe was posted yesterday, and I've tried it before, but I didn't like it, so this is my changed version. 

Don't get me wrong, I'm not saying mine's the best -- the way I had it (the way my sister made it), it was the best, but when I followed the recipe I just didn't like it, so I changed it a little bit to make it more moist and flavorful. 

Hopefully I changed it for the better, but give it a try, see how you like it.

Serves: 1

Time: 1 min, max

Ingredients

• 1 T & 1/2 tsp dark brown sugar
• 1 T flour
• 1 T cocoa powder
• ​1 T oil
• ​1 T cream
• ​1 T water
• 1 pinch salt
• 1 T semi-sweet chocolate chips

mix in that order, excluding the chocolate chips. 

First put in the dark brown sugar, flour, and cocoa powder. Stir. For an additional zing, I put in 2-4 tsp instant coffee which adds a nice background flavor, cutting the richness in half a little bit. Then put in oil and cream, stir. After that, water to act as a sort of cleaner by washing out the oil and cream. Dump it into the mug. 

You can add the salt any time you want since you're just going to use your fingers for the pinch, but you should definitely do a hefty, generous pinch because it's delicious with a little bit of salt to give it some bite -- I don't normally like salt in sweet things, but this takes the cake! 

The great thing about this recipe is that it only takes one tablespoon measure if you add the ingredients in that order, according to my directions. But you do what you want. No skin off my nose. 

Then onto the decor. The decor has nothing to do with the taste, really, so don't bother about how it might taste or how it might mess up the flavor. It's fine. But for looks, if you want, you can add one dash of cream on the top, then with the tip of your spoon, gently stir it in. Then sprinkle on some light brown sugar to give it a sort of crunchy top layer. If you want that top layer, you're going to need to add a lot of brown sugar. Don't give it a light touch, give it a heavy punch. Sprinkle it on so that you can see the mix underneath, but there's a lot on top. Don't worry about it, some of it will sink in, some with get hard, some will get soft, melty, and dark. Don't worry, it doesn't matter. Just do what you want, play by ear.

Now, if you don't like that decor procedure, or you don't want to do anything with cream, don't. Just put on the brown sugar (or don't, it doesn't matter), and then get some chocolate chips and dump them on. But dump gently so that they don't sink into the mix below. They're going to in the microwave but don't dump because then they're really going to. Or, that's my theory. It probably doesn't really matter so go ahead and dump hard. But do it like the brown sugar -- play by ear, yes, but also put on a lot. You want a lot of chocolate because mmm, chocolate! Yummy in my tummy!

Or, you can just leave off the decorations. It doesn't matter what it looks like because it's all going to end up in your stomach anyway.

(but I do have to add that it gives some richness and flavor to the mug cake, just saying)

Also, I find that the cream doesn't really do anything to the looks when you put the chocolate chips on (the chocolate chips melt on top of the cream, covering it and the brown sugar, both) so if you want the crunchiness of the brown sugar and the decor of the cream, put them on after you put the chocolate chips on.

What I find helps is to put the chocolate chips on, microwave for 15 seconds, take out, put cream and brown sugar on, pop it back in for the remaining 15 seconds. Unless you do yours for a minute, and then 30 seconds, take out, 30 seconds again.

Or you can put the cream on before you melt the chocolate chips, and then the brown sugar, you know. Whatever tickles your sister.

Or you can just skip both entirely.

But I'd advise you do add chocolate chips to your mug cake because that makes it all the better!

​Anyway, back to your mug cake.

Your mixture should -- by now -- be pretty smooth and liquid-y. If it's doughy, you might want to add more cream. But if you don't want cream, water. If not water, not oil either. Just leave it and move on.

Put the mug in the microwave, microwave on high (it really doesn't matter, but I think mine is automatically set to high. If you don't know, it doesn't matter. Really, if you're that worried, why do you cook at all? Cooking is basically playing a game you don't really understand. You have to take some chances sometimes because if you don't, it's not fun. Besides, it's just a dumb mug cake, it's not like it's important or it's a meal but if it is, take a lot of precaution because meals are very important! Haha, just kidding). Since you probably forgot what I was saying before the parenthesis, I will go ahead and say it again.

Microwave on high for 30 seconds.

It should have some liquid-y dough around the edges That's perfectly fine. It's more of a syrup and the drier dough will taste better (if there is any dry dough) with the syrup-y stuff, as long as you eat them both together.

But, whatever floats your boat or boats your float!

This time, you should find that the cake is a much wetter, moist cake than the one that I posted earlier.

5 Min or Less - The "Real Deal" Microwave Mug Cake

A while ago my sister made a delicious mug cake.

She's also made this pretty kitty, which I find better than the one I'm posting now, so check it out and see how you like it. Tomorrow I'll give you the REAL "Real Deal" Mug Cake. (that's totally 100% my own name for it, that's not what it's called... but you call it what you like, I don't mind -- especially because it's not really my mug cake haha)

But for now, here's the "Real Deal" mug cake, mug cake recipe no. #3. No. #4 coming tomorrow (the revised edition)!

Serves: 1
Time: 1 min, max

Ingredients

• 1 T dark brown sugar
• 1 T flour
• 1 T cocoa powder
• ​1 T oil
• ​1 T water
• 1 pinch salt

Directions
The directions are simple and straightforward. Follow them (or don't follow them) and you can't go wrong. Like, who could go wrong with a mug cake?

Ha. Ha.

1.  Mix ingredients together in order of listing in a  7 oz. mug
2. Microwave for 30 seconds

Post Review | Microwave Mug Cake

This is just a temporary thing... I'll probably do a few and then stop for good, but these are just in case I ever want to "review" my posts.

Click here to see the original post.

Normally I would have you click on this post's title but I find it kind of a pain when I want to see comments or comment on someone's blog and I can't click on the title because it takes me somewhere else, so this time I decided to embed the link in the post, not "on top" of it.

If you know what I mean.

So, how did I like the microwave mug cake?
I didn't.

It was horrible!

Dry, rubbery, not at all sweet, even though I'd added an extra tablespoon because I had tasted the batter and gone, "ah, not quite right - doesn't taste very sweet to me" and besides, I was making it for a little girl, so I knew she would want it sweet.

Good thing she liked it, because I sure knew I didn't.

When I told Mom she told me she'd never found a recipe she liked - they always turned out to be dry and not very good.

What I wanted was moist. What's a cake - even a mug cake - if it doesn't have a bit of moisture to it?

Same goes for brownies. Can I advise, if you're going to make it from scratch, save yourself the trouble and just get Ghirardelli's mix? It's delicious! In fact, it's basically the same recipe I used when I would make brownies from scratch. And no I'm not being paid - this is 100% my own opinion. It's moist, flavorful, and sweet, with pockets of melted chocolate (chips) here and there. Mmm, makes me want some. I used to not like brownies, but now I do. Good ones, that is.

Not ones some people I know make. Wouldn't touch some of those with a 10' pole and that's saying a lot.

I'll eat mostly everything.

Mostly.

There are a few exceptions, like badly-made - or just plain made - eggs. I don't really like eggs, unless I have bacon to go along with it, to drown out the taste. Sometimes I'm in a mood for eggs, but mostly not. Unless I'm really really hungry and that's once in a blue moon because I can just make myself something.

So, about the microwave mug cake, if I can stop straying from the path like I tend to do.

There I go again.

That kid will eat anything I make and pronounce it good, but I'm a little bit more picky. This tasted vaguely familiar to some brownies I've tasted before, see above. Except mine wasn't as sweet, which made it all the more horrible.

If the bad brownies I've had before pale in comparison to this, something's not right.

What's not right?
Here's a list of aaaaall the things wrong with the recipe I've been discussing.

1. No sweetness
   So it calls for three tablespoons of white sugar. I put in four. Still didn't work. I put in 1/2. Still didn't work. It wasn't bitter, per se, it just wasn't sweet. How to fix it: I would say get a better recipe, but if you don't have any idea where to look, I'd say America's Test Kitchen because Mom recommended one of their mug cake recipes to me and I have yet to try it but if Mom recommends it, how can it go wrong. But if you don't want a different recipe, try adding 6-7 tablespoons of sugar. Sound like a lot? Wait until it's cooked!
   
   (What's the saying? "Don't judge a book by it's cover"? In this case, "don't judge the sweetness by the dough")
2. No dome
   It was more like upside-down flan than a cake. It just went down. It sagged in the middle, the opposite of me. Just kidding, no more jokes. haha. How to fix it: to tell you the truth, I absolutely have no clue. Cook for less time? I wish I knew. I'm not a cook, so LMGTFY. Click it. It won't harm you. Maybe get some laughs out of you, but that's about it.
3. No moisture
   This was like eating flour and water, only harder. More like eating dough. Dough that isn't sweet. I don't know, it was so unlike anything I've ever tasted that I can't find anything to compare it with! So what was wrong with it? It was that you had to use your saliva to break it down. Mug cakes are supposed to break down and almost seem to melt in your mouth! You're not supposed to do the work! How to fix it: Try adding some water to it. I don't know how much, and I don't know if this will work, but when I read the thing about mug cakes in the America's Test Kitchen recipe (hopefully I'll have time to try it and write about it before 2016 - but don't hold me to it), they talked about how all mug cakes they came across were dry. I said to myself, "Exactly!" so they advised (if I remember correctly) adding some water to it. Since this isn't a very big mug cake (though big enough that you can't use a 7 oz. mug, you need something more like 12 oz.), use 2+ tablespoons of water and stir thoroughly before putting it in the microwave. Try it out and see how you like it. If it's still dry, add another 2 or so tablespoons, depending on how dry it is. Practice makes perfect, even if it means wasting ingredients. Try using friends or family as guinea pigs - always works for me. ;)

And I could probably think up some other problems with it if I wanted to but for now I'm going to close up shop and call it a night.

After all, this is only making me hungry and we don't need that.

Post Review | Cookie in a Mug

Click on the post title and it will take you to my original post.

This was really quite nice.

Actually, I'm just a bit embarrassed about this but when I read the recipe it said to put in the yolk and guess what I thought the yolk was.

Not what the yoke actually was, I can tell you that!

No, really, I used -- ok, yes, I did -- the egg white.

*slaps forehead* I felt maybe a little bit dumb when I asked my mom and realized I had...well...gotten it wrong. I always get those two mixed up.

Which is probably why the cookie didn't taste very cookie-like.

The "dough" tasted cookie-dough-like, though!

Also, Mom said you can just use a whole egg if it's single-serving size. Or maybe she just said you could use the whole egg period, I don't know.

I guess I wasn't really listening.

But that is very convenient.

Then you don't have to think up some way to use the egg yolk (no, not the egg white, I really do truly mean the egg yolk).

But I have to say that every time I made it, no matter what I did (cooked it shorter, put some water in, put in oil...ok, I didn't put in oil) it still came out as dry and not at all what cookies should taste like.

So be forewarned.

Also try this. You might like it better than I did.

Perfect Pizookies

Never heard of pizookies? Don't worry, you're not the only one in the dark. If you take the word "pizza" and the word "cookies", you get...? That's right, "pizookies". It's basically a cookie cooked in a skillet/pan. But me, I just cook mine in a ramekin. They're sooo delicious, and take about 5 minutes. This recipes serves around 3 pizookies. Just make however many you think the ingredients makes. It's up to you. Here's how to make these delicious, simple, perfect pizookies.

Ingredients

• 2 tbsp shortening
• 1 tbsp brown sugar
• 1 egg yolk
• 1/4 tsp vanilla
• 1/8 tsp baking soda
• 1 shake salt
• 1/4 cup flour
• 2 tbsp +/- choc. chips

Directions

1. turn broiler on high
2. mix all the ingredients, one at a time, in a med. sized bowl
3. spoon the mixture into different ramekins/microwave-safe bowls
4. put in microwave for 30s-1 min, or until cookie-like in texture and in looks
5. put in oven for 30s-1 min, or until golden brown
6. scoop ice cream on top, serve hot
7. eat — quickly, before the ice cream melts — with a glass of milk and

P.S. I copied this recipe from a sister who just wrote down the ingredients so I'm just guessing at the directions, so just guess, too, and put in the microwave for no more than 2 minutes, and put in the oven for no more than 5 minutes. You can put the pizookies in for less, just not for more because, as I mentioned before, I don't know the directions! I'm just guessing because she didn't write down the directions, she only wrote down the ingredients! Sorry, maybe later! ;) Enjoy!

5 Minutes or Less: Coffee Cake in a Cup

So I tried out the "Top 25 Microwaveable Dessert Recipes" and though I didn't try each and every one of them, I randomly chose (well, ok, looked at the pictures and said, "Which one looks most appealing to me?") and picked the Coffee Cake recipe! So, here's "5 Min or Less: Coffee Cake in a Mug". Enjoy!

So, basically, what I did here, was follow the recipe. I used a custard cup instead of a ramekin, I used a small red mug (about...errr...7 oz?) instead of a large mug, because I really wanted to have the top like overflowing. It lived up to my expectations, that's for sure! Anyway, so just click on the link below and you should have it. Mmm, I give it all to them. It was good. It wasn't as moist as I would like it to be, but then...coffee cake never is. :) Enjoy, though! It's pretty quick.

5 Min or Less: Coffee Cake in a Mug (and in a microwave)

Microwave Mug Cake #2

Here's another one--a different way to make it, but about the same idea.

Ingredients

• 1 pinch salt
• 1 dash vanilla extract
• 3 T milk
• 1 egg
• 3 T oil
• 3 T sugar, white
• 1/4 c flour
• 2 T cocoa powder

Directions

1. melt butter in microwave (in mug)
2. stir butter, sugars, and salt in
3. stir in egg yolk and do not use egg white!
4. add flour and cocoa powder and stir again
5. add choc. chunks (or chips)
6. stir until well-mixed
7. cook abt 45 secs in microwave. time may vary. do not overcook.
8. serve hot and

P.S. for a more coffee-like mug cake, add 1-1/2 T inst. coffee. stir until well-mixed.

Microwave Mug Cake

This is more like a brownie in a mug, but whatever you want to call it, here it is.

Ingredients

• 1/4 c flour
• 3 T sugar, white (I put in 3 1/2 T because I find it just doesn't hit the sweet spot but you do wat you want)
• 2 T cocoa powder (I use unsweetened, Kirkland baking cocoa)
• 1 egg
• 3 T milk
• 3 T oil  (I use olive oil, but it might be better to use vegetable oil, but who knows?)
• a dash of vanilla extract (I put in about 10 drops? Most likely more)
• a pinch of salt (I put in two small pinches but one generous pinch does the job well)

You don't need to add these ingredients in this order, you just need to end up with all of these ingredients mixed up.

Directions

1. Mix until combined
2. Microwave on high for abt 2 min
3. Serve, and

Notes:
When I had mixed all the ingredients, it came out as a soupy mixture.
I cooked mine for 1:30min, checked on it when 30 seconds were left and it was up against the sides but it was doughy in the middle. It looked kind of like a pool with sides. so I put it back in for 30s, and when I took it out of the microwave it closely resembled flan, with it kind of like an upside-down dome. But at least it was cooked on the top. On the top, at least. In the bottom it was a bit doughy but it didn't taste doughy when I put it in my mouth, so that's good!
Also it wasn't sweet. It was sweet-ish, but it really wasn't that much fun to eat.
So, updated:

You'll Need

• all of the ingredients and
• 4-5 T sugar, white (or sweetened to taste...MAKE SURE THE DOUGH IS SWEET. If it's not, keep adding 1/2 T sugar until it is DO NOT MICROWAVE UNTIL DOUGH IS ACTUALLY YUMMY TO EAT) 

Directions

1. Mix until combined
2. Microwave 1:30min EXACTLY
3. Should look like a "flan brownie", looking like an upside-down dome. If it doesn't look like that, that's good, too.
4. Serve and

Hopefully you'll enjoy. If you don't, can't say I don't believe it.

I don't really like it that much, either.

But maybe I'll like the second recipe better. Maybe?

P.S. to make this a nutella cake/brownie, take out the salt and vanilla and switch it with 3 T nutella or more!

Cookie in a Mug

This is the same idea as the microwave mug cakes, only it's a cookie. Mmm, love me some good cookies! And this is one of them. ;)

Ingredients

• 1 T butter
• 1 T dark brown sugar, firmly packed
• 1 T granulated sugar, white
• 3 drops vanilla extract (or, a dash)
• small pinch salt, kosher
• 1 egg yolk
• scant 1/4 all purpose flour (slightly less than 1/4 flour)
• 2 T semi-sweet choc. chips (heaping)

Directions

1. melt butter in microwave
2. add sugars, vanilla, and salt
3. put in yolk, stir
4. add flour, stir
5. add choc. chips, stir
   (it should now look like cookie dough)
6. cook in microwave 40-60 seconds, and start checking for doneness at 40 seconds. do not cook past one minute, because like all other cookies, it will continue to cook in the mug until it's cooled off. if the cookie is dry and cake-like in texture, you've cooked it too long, so shorten the time the next time you make a cookie in a mug.
7. serve warm and

if you like your cookies slightly coffee-like, add 1-1/2 t inst. coffee. stir until well-mixed.

5 Quick and Easy Recipes

...including breakfast. Enjoy!

NOTE: these are not supposed to go together. That's why lunch and snack are both pizza. Don't worry, though - lunch is a more filling pizza!

- BREAKFAST: oatmeal -
ingredients: oats, hot milk, sugar, fruit

• oats
• hot milk
• sugar (opt)
• fruit (opt)

directions: put rolled oats in bowl. Put milk in microwave, warm it until it's hot. Pour it over oats until oatmeal is clumping together. Don't add more, don't add less. It shouldn't be floating in milk, it should be clumped together. If you put in sugar, put it in until it's sweet-ish. If you put in fruit, put it in now and eat up! (warning: to those of you who don't like oatmeal, you won't like this.)

- APPETIZER: yogurt parfait -
ingredients:

• yogurt
• maple syrup
• fruit
• granola

directions: put yogurt in wineglass. Put granola on. Put fruit on top of granola. Drizzle maple syrup over fruit. Eat up! (warning: this is better with granola, so do not leave it out or sub something like rolled oats over it - that's gross.)

- LUNCH: bagel pizza -
ingredients:

• bagel(s)
• tomato/pizza sauce
• cheese (preferably mozzarella)

directions: put bagel in toaster or oven until lightly toasted. Put on tomato sauce and put on cheese (I use shredded cheese because it will melt evenly over bagel, but if you use cheese sticks or slices of cheese, it may not melt evenly). Put in microwave (oven will brown your bagel even more, and your bagel may burn before cheese is melted) until cheese is melted and golden brown on top. Take out and enjoy! (warning: bagels aren't pizza dough, so you can also buy dough that comes in little circles and put pizza sauce and cheese on and then put it in the oven until either cheese is melted and golden brown or the dough is cooked and golden/lightly brown.)

- SNACK: mini pizzas -
ingredients:

• tortilla(s), large if you're making more than four or five
• tomato/pizza sauce
• cheese (preferably mozzarella)

directions: place can as close to edge of tortilla as possible without going over it. Push down - hard - on can until you have cut out a circle with the edge of the can. You can also use a glass and a knife, but a can is easier. Cut out as many circle as is fitting for you (remember, as you're cutting this out, this is just a snack, not a full on meal. Only make enough to make your hunger pangs go away). Put tortilla circles in muffin tin (mini muffin tin, not those normal-sized ones - those are too big!). Put tomato or pizza sauce on/in. Sprinkle cheese over it. It has to be grated (or, pre-grated, for your convenience), not sliced because sliced will pool at the bottom once melted and cheese sticks you can't put on the edge - the cheese should be all around the tortilla circles. Then put muffin tins in oven and wait until cheese is melted and golden brown and then take out. Slide knife underneath tortilla and remove carefully. May burn you, so be careful! Put on decorative plate, if having guests over, or just put on normal plate if it's just normal you. Serve to either guests or normal you and enjoy!

- DESSERT: cookie in a mug -
ingredients:

• 1 T butter
• 1 T dark brown sugar, firmly packed
• 1 T granulated sugar, white
• 3 drops vanilla extract (or, a dash)
• small pinch salt, kosher
• 1 egg yolk
• scant 1/4 all purpose flour (slightly less than 1/4 flour)
• 2 T semi-sweet choc. chips (heaping)

directions: melt butter in microwave, add sugars, vanilla, and salt. Put in yolk, stir. Add flour, stir. add choc. chips, stir (it should now look like cookie dough. Cook in microwave 40-60 seconds, and start checking for doneness at 40 seconds (time may vary for different people's cookies). Do not cook past one minute, because like all other cookies, it will continue to cook in the mug until it's cooled off. if the cookie is dry and cake-like in texture, you've cooked it too long, so shorten the time the next time you make a cookie in a mug. Serve warm and enjoy! (note: if you like your cookies slightly coffee-like - add 1-1/2 t inst. coffee, stir until well-mixed, and then put in microwave.)
Thanks for reading and

YRT - Quick Make-it-Yourself Coffee Ice Cream

For the second YRT recipe, I'll be making "Make-it-Yourself Coffee Ice Cream in Three Minutes or Less". I know, long title. But I shortened it for the YRT. I mean, I shortened it in this post's title. If that makes sense. I'll be making it today, so if you come back in about an hour, I should have the stars up on the original post.

Also, if you scroll down you should come to my first YRT post on the "A La Cafe" recipe. Click on the link and you'll go to that post. You'll notice that I have the stars there! Yep, I actually managed to finally "rate" my first YRT recipe! :)

Make-It-Yourself Coffee Ice Cream In 3 Minutes or Less

Guaranteed to be quick! ;) Here's how you make it:
How good is this recipe? (1-5 stars) ★★★
Prep Time: 2-3 min
Freeze Time: 1 hr?
You'll Need:

• a bowl
• a spoon
• vanilla ice cream
• coffee
• ice cream scooper

Directions:

1. Scoop ice cream into bowl
2. Pour coffee into bowl
3. Stir until coffee and ice cream are well-blended
4. Put plastic wrap over ice cream
5. Put the coffee ice cream into the freezer
6. Freeze 
7. Check up on your coffee ice cream once in a while during the day, moving the bowl back and forth to see if the ice cream is still liquid. If so, stick it back in the freezer and wait. If just a little bit is liquid, wait 5-10 minutes (depending on how liquid it is). If it's a lot of liquid, wait maybe half and hour or so. It doesn't matter. The ice cream can't get over-frozen.
8. (once frozen) Serve and 

(Directions are in italics, and underlined)