Scratch Made Banana Pudding

I have grown to love banana pudding over the years. Growing up I just did not like it because the cookies would get soggy, the texture would glob up and the flavor I liked just was not there. But I have discovered homemade banana pudding to be the best – of course! This one is made in the microwave believe it or not and may turn “questionable” when making it but that is highly desirable with this one. Never make banana pudding from a boxed vanilla pudding mix – always make it this way – from scratch, flavorful and delicious.

Scratch Made Banana Pudding

1 1/2 cups whole milk
1/2 stick (2 oz) unsalted butter
2 eggs, beaten
1 1/2 cups white granulated sugar
1 tablespoon white all-purpose flour
2 teaspoons pure vanilla extract
Squeeze of fresh lemon juice
Box of vanilla wafers
4 bananas, peeled and sliced

In a large microwave safe bowl combine the whole milk, unsalted butter, beaten eggs, white granulated sugar and white all-purpose flour. Microwave on high for 8 minutes, stirring every 2 minutes.

In a 9×13-inch baking pan combine together the vanilla wafer cookies with the sliced bananas. Pour the finished microwaved mixture over the cookies and bananas carefully.

Allow to rest for 15 minutes before eating for a warm treat. For a cool, more traditional treat, cover with aluminum foil and refrigerate for 12 hours before eating. Top with whipped cream if desired.




Pizza in a Mug

I just made pizza. In a mug. In the microwave. No – this is not a joke! It is so easy and deliciously fabulous! I topped mine with cheese but feel free to top with whatever you desire! Precooked sausage, precooked hamburger, pepperoni – endless possibilities! Here it is, step by step…



2 Minute Chocolate Fudge 

I love chocolate fudge and have a made from scratch version in my cookbook, “Blaise the Baker Dessert First” as well as a “quicker” version that uses sweetened condensed milk and chocolate chips. This newest version though is quickly becoming my favorite one! I am highly recommending everyone to try this! It literally takes two minutes to stir it up. The longest – and hardest part – is having to wait for the fudge to chill in the refrigerator for an hour. Patience is a virtue! I am sharing this recipe – with step by step photographs – on my Facebook page which can be found by clicking here –

2 Minute Chocolate Fudge

4 cups confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 stick (4 oz) unsalted butter, cubed fine
1/4 cup chocolate milk
2 teaspoons pure vanilla extract
Pinch of salt

Start by lining a loaf pan with plastic wrap. Spray the plastic wrap with non-stick cooking spray.

In a large bowl sift together the confectioner’s sugar and unsweetened cocoa powder. Add in the prepared unsalted butter and the chocolate milk.

Microwave on high for 1 minute, 30 seconds.

Remove and whisk until smooth.

Add in the pure vanilla extract and salt.

Whisk again.

Pour into prepared loaf pan and wrap with sides of plastic wrap. Place into the refrigerator for one hour.

Remove and cut. Serve.




Chew This! Chocolate Chip Cookie In A Mug

Happy “Chew This!” Sunday! (And Happy Father’s Day to all the Dads!) As many of you already know, I have a food column in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It is a place where I can share my stories and recipes, and I love it! I am always trying to think of new and different recipes to share with everyone – and this one takes the cake! Or, well, cookie! Ha!

I spent longer than a person might think in developing this recipe, but the reward was well worth all the time, trouble and sink loads of dishes. The recipe produces a single chocolate chip cookie in less than two minutes. Two. Minutes! It is dangerous – it is fun – it is addictive – it is delicious!

This recipe was tested in your average microwave. Do not try and bake this in the oven – or a convection oven. If the cookie is still gooey after your 50 seconds, microwave 10 seconds longer. If too dry, microwave less. 50 seconds worked for me.

Chocolate Chip Cookie In A Mug

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 19th 2016 edition. By: Blaise Doubman 

A Single Serving of Chocolate Chip Cookie
Blaise Doubman

I love chocolate chip cookies! Ever since I was a little boy, there is nothing, to me, more satisfying than baking and eating chocolate chip cookies. My earliest memory of my love for these cookies had to be in Kindergarten. My Mom, Darla, would promise me that there would be a batch of chocolate chip cookies waiting on me when I got home from school, if I would go and behave. The trick worked every time. I can remember on some days, looking at my little Mickey Mouse watch, and counting down the minutes until it was time to go home. Which for me, meant going home to nice warm chocolate chip cookies. That memory is fond for me…

My love for the cookie has followed me for years now, and I just can’t seem to get enough! I’ve developed countless chocolate chip cookie recipes for my blog, so for this recipe I wanted to create something different and unique. Awhile back I developed a recipe for a chocolate cake in a mug, and put it on my blog. There were rave reviews, so it got me to thinking – why not have a chocolate chip cookie in a mug? The development for this took awhile, because I just couldn’t get that cookie consistency I was looking for. Then finally, I skipped the baking powder and baking soda, and just went right in with the rest of the ingredients. I also left out the egg white, but needed the egg yolk for binder and flavor. The result was fabulous! This recipe is short, easy and simple. I’ve made it so many times that I actually have it memorized, and don’t even have to use measuring equipment anymore! That could be a good thing…or a bad thing! Just think of this as a single serve size chocolate chip cookie, but warm from the microwave, not the oven.

Chocolate Chip Cookie In A Mug

You can use milk chocolate chips, dark chocolate chips, white chocolate chips or even peanut butter chips for this recipe. Also feel free to substitute the light brown sugar, for dark brown. Experiment and have fun with this recipe! For a “Snickerdoodle” cookie in a mug, use this recipe but leave out the chocolate chips. Instead, sprinkle the top, before placing into the microwave, with a cinnamon-sugar mixture. 

1 tablespoon unsalted butter
1 tablespoon white granulated sugar
1 tablespoon light brown sugar
¼ teaspoon pure vanilla extract
Pinch of salt
1 large egg yolk
3 ½ tablespoons white all-purpose flour
3 tablespoons semi-sweet chocolate chips

Start by melting the butter completely in a medium sized mug in the microwave.

Next, add in the white granulated sugar, light brown sugar, pure vanilla extract and salt. Combine everything together with a fork.

Add in the large egg yolk, and combine before adding in the white all-purpose flour.

Finally, add in the semi-sweet chocolate chips and stir well.

Place in microwave, and on 100% power, microwave for exactly 50 seconds.

Remove from the microwave, and allow to cool slightly before enjoying.


2-Minute Chocolate Mug Cake

Yesterday, I made an AMAZING chocolate cake…in a MUG…in the microwave! Yes – you read that right!

I am not sure I had ever had anything like this before. AND I admit that I was (at first) a little…against the fact of making a cake in the microwave. I figured – why make a cake in a MUG when you could make a regular size cake and eat on it for days!?

Well, I am “seeing the light” now, and I understand why people would want a “mug cake”. It is easy, fast, individual sized, and so delicious!

The recipe I used came from “Lucky Peach”. I have included the recipe below – but here is their official posting, recipe and story…

Chocolate Mug Cake Blog

Lucky Peach’s Two-Minute Chocolate Mug Cake

1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons white all-purpose flour
4 tablespoons white granulated sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons semi-sweet chocolate chips
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 small or medium coffee mug (microwave safe)

Add the egg, milk and vegetable oil to a small or medium coffee mug and whisk together. Next, add the white all-purpose flour, white granulated sugar, and unsweetened cocoa powder, and mix thoroughly until everything is combined. Finally, add in the chocolate chips, pure vanilla extract and salt and mix again.

Put your mug into a 1000-watt microwave for 2 minutes.

The cake might rise over the top of the mug, but do not be alarmed.

Allow to cool and tip out onto a plate if desired.

EAT! This can serve two. 

Note: Mine served one – me.