recipes

Dessert 19 January 2017

Warm Up This Winter with Easy Mug Desserts

(Family Features) Need a little warming up after a day out in the cold and snow? The McCormick Kitchens are sharing “hug in a mug”-themed desserts perfect for coming together after a day outside in a winter wonderland. Completely customizable, these treats are a delicious way for the whole family to stay warm this winter.

This Fudgy Raspberry Mug Brownie for two is made in the microwave in less than 10 minutes and topped with whipped cream and raspberries. To enjoy cool mint flavor instead, use peppermint and vanilla extracts in place of raspberry.

For more mug dessert recipes – from candy bar blondies to hot chocolate – visit www.McCormick.com and check out McCormick Spice on Facebook and Pinterest.

Fudgy Raspberry Mug Brownie

Servings: 2

  • 3 tablespoons miniature chocolate chips
  • 1 tablespoon butter
  • 2 tablespoons packed brown sugar
  • 2 tablespoons flour
  • 1 egg yolk
  • 1 teaspoon milk
  • 3/4 teaspoon McCormick Raspberry Extract
  1. Microwave chocolate chips and butter in microwavable coffee mug on high 30 seconds or until melted. Stir. Add remaining ingredients; mix well.
  2. Microwave on high 45 seconds to 1 minute or until center looks almost set. Let stand 5 minutes before serving.

Note: For a Fudgy Peppermint Mug Brownie, replace Raspberry Extract with 1 teaspoon McCormick Pure Vanilla Extract and 1/4 teaspoon McCormick Pure Peppermint Extract.

Caution: Mug may be hot. Use pot holders when removing from microwave.

Breakfast & Brunch 04 January 2017

Cranberry-Orange Pecan Bread

  • 1 rounded cup fresh or frozen cranberries (about 4 1/2 ounces)
  • 2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup toasted pecans or walnuts, coarsely chopped
  • 1 large egg
  • 2/3 cup low-fat buttermilk
  • 6 tablespoons butter, melted
  • 2 tablespoons orange zest
  • 1/3 cup orange juice
  • 2 teaspoons Angostura Orange Bitters
  • 1/2 teaspoon vanilla extract
  1. Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
  2. If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
  3. In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
  4. In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
  5. Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.

Source: Angostura

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