Easy Pumpkin Snack Cake

I love all things pumpkin. This cake is easy and delicious.

Thanks to Kitchen Meets Girl for this wonderful recipe

Ingredients

• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 eggs, lightly beaten
• 2 cups white sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin

For the Frosting:

• 3 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon milk

Instructions

1. Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.
2. In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
3. In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
4. Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
5. To make the frosting, beat the cream cheese with an electric mixer until smooth. Add in the sugar and milk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.

60 Second Chocolate Chip Mug Cookie

This is perfect when you are craving a cookie, but don't want the temptation of an entire batch

Thank you to Mel's Kitchen Cafe

60-Second Chocolate Chip Mug Cookie

YIELD: MAKES ONE MUG COOKIE

Little update: I realized after I posted this (and tried it with this variation) that if you are making more than one at a time, try using a whole egg, whisking it, then splitting the egg mixture between the two recipes/mugs. That way you aren't wasting two egg whites. It works just fine that way - give or take, it's about a tablespoon of egg per mug.

Also, to avoid the batter being crumbly (thanks to the commenters who stumbled upon this), mix all the wet ingredients first: butter, egg yolk, sugars and salt. Then gradually add the four and stir in the chocolate chips.

INGREDIENTS

• 1 tablespoon melted butter or coconut oil
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• pinch of salt
• 1 egg yolk
• 1/4 cup all-purpose flour
• 2 tablespoons chocolate chips (regular size or mini)

DIRECTIONS

1. Very lightly coat the inside of a 6- or 8-ounce mug or ramekin with a smidgeon of cooking spray, butter or coconut oil. Mix all the ingredients together in the mug (to avoid the batter being crumbly, mix the butter, egg yolk, sugars and salt first before gradually stirring in the flour and adding the chocolate chips). 
2. Microwave for one minute at 80% power (I have a 1,000 watt microwave; if your microwave has more or less watts, you may need to adjust the time a bit). The top will look light and yellow and may even seem undercooked but if you gently press the top and it lightly springs back, it's perfect (don't overcook or it will be dry and tough in spots).
3. Serve warm with a scoop of vanilla ice cream, if desired.