This recipe is easy to remember: a box + a can + a cup! Grab a box of spice cake mix, a can of pumpkin puree (not pumpkin pie mix), a cup of your favorite chocolate chips and you’re off! The chocolate chips can be any kind you like… dark, semi-sweet, chunks, you can even use mini chocolate chips.

A few tips:

1. Run the box cake mix through a sifter.
2. Add a few chocolate chips to the top of the muffins before you bake.
3. Eat them warm.

If you make these Pumpkin Chocolate Chip Muffins, let me know if you love them as much as I do!

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I read a fun fact that 13.5% of American adults admit to having eaten 20 or more chocolate chip cookies at a time. That sounds a bit on the wild side but I suppose it didn’t mention the size of the cookie, so I’m going to sit here thinking they must have been small cookies. Although, I have heard of state fairs selling cookies by the bucket. Either way, I hope this one serving recipe helps you avoid overindulging and eating all of the cookies.

This chocolate chip cookie in a mug recipe was very straightforward, and I love that you don’t have to make a big mess. Just be sure to use a microwave safe mug.

If you’ve got a sweet tooth and want to try another sweet single serve recipe, you can click the links below to find a couple, just try not to keep searching on the internet to try 20 or more

Chocolate Mug Cake

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I started looking into it why I should use melted butter to bake and went down a rabbit hole. Recipes can call for cold, room temperature or melted butter depending on what you’re baking and what role the butter plays for that specific kind of baked good. Maybe down the road I’ll understand all of this more but for now, I’ll just carry on. I’ll skip the scientific jargon and break it down like this. Just follow the recipe. 

Just follow the recipe.

This recipe for soft dark chocolate chip cookies was pretty straight forward and easy to make. I did use gluten free flour in this for my gluten free friends. I don’t believe it altered the flavor but I do believe it made them more dense than the original recipe. They were delicious and I would definitely make them again.

What I learned: 

Cornstarch is used in baking cakes and cookies to make them more tender.

Organic chocolate chips don’t melt like regular chocolate chips, very odd.

What they said:

Did you bring milk? Can I have another? 

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Soft Dark Chocolate Chip Cookies

Servings 16 cookies

Ingredients

• 2 1/4 cups organic unbleached all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1/2 teaspoon extra fine pink himalayan salt
• 3/4 cup packed brown sugar
• 1/2 cup organic cane sugar
• 3/4 cup organic melted unsalted butter
• 1 large egg
• 1 large egg yoke
• 1 tablespoon organic vanilla extract
• 1 cup organic semi-sweet dark chocolate chips

Instructions

• In a large mixing bowl, whisk together flour, baking soda, cornstarch and salt.
• In a separate bowl, mix brown sugar and cane sugar into the melted butter until the sugars have dissolved. Mix in the egg and egg yolk until combined. Stir in the vanilla extract.
• Slowly stir in the flour mixture.
• Fold in the chocolate chips.
• Cover and chill in the fridge for at least 1 hour.
• Preheat the oven to 325 degrees. Remove the cookie dough from fridge and let it sit for 10 minutes before rolling into balls about 2 tablespoons in size.
• Bake for 8-10 minutes or until slightly golden on top. They will look underdone but this is what keeps them soft.
• Let the cookies cool for 5-10 minutes before removing to cool completely on a wire rack.

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My first actual from scratch recipe. I have to mix two different parts and then put them together. I started sweating a little. Feeling like I have no clue how to bake, I take a deep breath and put on my apron. Sidenote: I normally like to clean as I go along in the kitchen but with my novice extremely in tact, I’ve given in to the fact that I should have exactly zero distractions on this new venture. I’ve decided that a mess is ok on Sundays when I bake. 

Sigh of relief as I finished the first part and put half of the dough in the pan. I was feeling a little more confident sifting and whisking along until it was time to add the lemon juice. It wasn’t coming out easily, so I squeezed really hard and shot A LOT of juice a few feet across the floor. The question quickly became, do I clean this up now… with my socks? I instantly sweating again. But I finished putting it together and when it started baking and smelling delicious, I couldn’t wait to try it! I definitely said a prayer and kept my eye firmly on the oven instead of attacking the dishes.  

The question quickly became, do I clean this up now… with my socks?

Overall, these Blueberry Crumb Bars were a great starting point because they were easy! The anticipation of it being the “first from scratch recipe” was the hardest part. I adapted the recipe with as many organic ingredients as I could find and made it gluten free so all of my taste testing co-workers could eat it. While I was looking for gluten free flour at the store, I realized that all of the packages had conversion charts for substitution and that sounded terrible. I perked right back up when I found Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, no math! 

What I learned:

I can bake! From scratch! And it tastes GOOD! Hip Hip Hooray!

The sifter I bought with a trigger handle is THE WORST. Way more comes out of the bottom by banging on the side than actually pulling the trigger. I must invest in one with a crank handle, toot sweet. 

Using gluten free flour makes baked goods more dense and moist.

What they said:

Rave reviews! Everyone seemed to love these blueberry crumb bars and wanted another piece or two. Most of my responses were that the recipe was delicious and not too sweet. 

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Blueberry Crumb Bars

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 24

Ingredients

Crumb

• 3 cups organic unbleached all-purpose flour
• 1 cup organic cane sugar
• 1 teaspoon baking powder
• 1/4 teaspoon extra fine pink himalayan salt
• 1 cup organic cold unsalted butter, cut into small cubes

Blueberry Filling

• 4 cups fresh blueberries
• 1/2 cup organic cane sugar
• 4 teaspoons cornstarch
• 3 tablespoons lemon juice

Instructions

• Prehead oven to 375 degrees.
• Lightly grease a 9x13 inch pan.
• Make the Crumb. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork to blend in the butter and then the egg (the dough will be crumbly). 
• Press half of the dough into the prepared pan.
• Make the Filling. In a separate large bowl, whisk together the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture.  
• Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling.
• Crumble the remaining dough evenly over the blueberry layer.
• Bake for 45 to 50 minutes or until the top is light golden brown. 
• Cool completely before cutting.

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