It's no secret that I love dessert. It's the reason I went cold turkey for a month. I'm happy to say that dessert has become less frequent, yet more enjoyed since our relationship resumed in March.
I've figured out a few ways to keep my dessert-loving ways under control.
1) Don't keep it in the house. While I have ice cream in the freezer, it's just one kind. If I make dessert for an event, it doesn't come back. No more buying cookies from the bakery- it just means I'll rationalize eating them for breakfast.
2) When I'm offered something sweet, I ask myself if it's worth being my "one dessert of the day." Sometimes it is, but sometimes I decide to skip it, even if I don't have anything else later.
3) Figure out ways to make it personal/single-sized. Just one serving is enough!
A couple of years ago the Chicago Tribune Food section printed a recipe for a brownie made in a mug. It was a tiny blurb and I might have overlooked it, but "brownie" called out to me like a siren song. I quickly became a convert of the Mug Brownie.
It's the perfect pick-me-up! I can't say whether it's healthy or not but it's better than eating a whole pan. In fact, sometimes I just eat half and save the rest for the next day.
4 T flour
4 T sugar
2 T cocoa
2 T vegetable oil
2 T water
(optional: dash of salt, 1/4 t. vanilla)
Assemble ingredients and mix thoroughly. It helps to use a small spatula so you can be sure the dry ingredients are thoroughly incorporated.
Microwave for 1 to 1 1/2 minutes. It won't be entirely set in the middle.
Be careful- it'll be really hot! Best to cool for a couple of minutes and then eat warm. Top with vanilla ice cream, if you'd like. Then sigh with pure happiness and joy. All is right with the world when you're enjoying a Mug Brownie.
Bonus: Throw in a handful of nuts, chocolate chips, or Reese's peanut butter cups when mixing the batter to take your Mug Brownie to a whole new level.
Tip: You can use a mug (regular or large) or a ramekin. It's entirely up to you.