Well, it’s another manic Monday. Although my day way bookended by events that normally would bum me out (namely, (a) my eyeliner broke at 6 a.m. so I looked either extremely ill or like an insomniac all day long and (b) the LIRR had massive delays system-wide thanks to a stall in the tunnel, so I had to make a mad dash via an express subway to Brooklyn and hope I made a different connection there [I did]), I am still flying high from my awesome weekend.
Why so awesome, you ask?
Well, my delightful college roommate sent me a message at 11 p.m. on Friday night, putting forth the proposition that we go back to campus to visit. The next day. As in, I would get on a train in eight hours and come meet her in NJ and we’d head to PA together.
Now, those who know me well know that I am not a spontaneous girl. My nickname in high school among my friend group was The Planner (yeah; not very catchy) because if I didn’t pick a time, name the place, and call everyone, nothing would ever happen. To quote a line from a scandalously overused Broadway musical that’s stuck in my head thanks to Glee, “I make lists in my sleep, baaaaaby.”
But on Friday, I asked myself, “Why the hell not?” I had no plans this weekend. I haven’t seen my roommates in forever. And it just sounded like fun. So I threw some clothes in a beach bag, grabbed a few hours of sleep, and hopped on a train at 7:30 the next morning en route to good old alma mater.
I think I need to start incorporating more impulsiveness into my life. We surprised a bunch of people who had no idea we were coming, braved a monsoon just to get from campus to the car, and ate pizza and chocolate eggs at 3 in the morning. Glorious, simply glorious.
Anyway! In honor of my college throwback weekend, I’ve got a Monday night treat for all of you who might not be riding the wave of happiness that I’m lucky to be surfing. Courtesy of the very same college roommate who convinced me to step outside my box of routine…
Five-Minute Chocolate Mug Cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional…highly recommended)
A small splash of vanilla extract
1 large coffee mug (microwave safe)
1. Add dry ingredients to mug and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well..
4. Add the chocolate chips (if using) and vanilla extract, and mix again.
5. Put your mug in the microwave and cook for 3 minutes at 1000 watts (my microwave doesn’t have wattage on it, so I just microwaved for 3 minutes on my microwave’s default setting).
6. The cake will rise over the top of the mug, but don’t be alarmed!
7. Allow to cool a little, and tip out onto a plate if desired. EAT! This cake is even more delicious with ice cream on top to moisten up the brownie/cake-y texture.
(This can serve two if you want to feel slightly more virtuous…but why would you want to share?)
And just to give you proof that this recipe does, in fact, work:
|Fresh outta the microwave and ready to eat.|
|A la mode? Obviously.|
Who said all college kids eat is easy mac and ramen?