I saw a picture on Pinterest today of a woman with an incredible body in a bikini and the Helvetica words scrolled across the sand, "Still want that cookie?"   And I thought to myself.  "Yes.  I wanted all three of them, and I enjoyed every bite."  : )  

I actually have been taming my sweet tooth that seems to arrive every year at the holidays.  By Spring it naturally gets replaced with a craving for fruits and salads and salmons (and okay, burgers!)... but by then, there's a bit of damage done and it's not quite rectified in swimsuit time.  

But to be fair, I'll always be the girl who says "Eat the cookie.  Take a lap."  Because life is too short to not eat cookies.  Ya know?

Nutella Mug Cake

As promised, Here is the recipe for the nutella mug cakes I mentioned last week. I initially found it on a different blog, but since I don't see it pulling up, this is the exact same recipe. The only difference is the other blogger explained how to make your own "self rising flour" with a bit of salt, flour and baking soda. I'm probably the only one who didn't know that though. ;)

Nutella Mug Cake
Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.


Remember, it is remarkably rich... and makes a pretty big mug. You could easily split it between two mugs, or just plan to share. We topped it with fresh cut strawberries and enjoyed it with a good cab blend.

PS, how cute would these be in jars? ;)