Seasoned with Love

Don't get me wrong. Store-bought buns are fine, especially on a busy work week. But when I have time to bake, I much prefer these. They're adapted from many recipes I browsed on the net. I made one small batch at first and everyone liked them – which in my house is a miracle – so now I make batches regularly and freeze them.

Thaw them in the morning for lunch and you will either have burger buns, hot dog buns or you can even make smaller ones that will be ideal to make yummy sandwiches to take to work.

If you've browsed this section, you've found a recipe I say gets close to cookies but not exactly so. It's because I was relunctant to use eggs in my mugcakes and was trying to find other options.

However, I kind of was forced to find one the other day.

My conscious mind was telling me it was far from reasonable because, let's face it, it's too rich. But my evil twin – the one who makes me crave way too many good things – was whispering in my ear I needed that recipe. I needed to use the yolk that was orphaned when I made Red Lobster Shrimp Cocktail and only used the white. Poor little yolk, left all alone and bound to perish if I didn't use it soon (like in the next 24 hours maximum).

So I finally gave in and found a few recipes and came up with this. Enjoy! It's yummy, heavenly, crunchy just so, and so, so very good you'll curse me for having you addicted too ;)

This one is sort of a cookie but not exactly so. If you want it crunchy then you need 2 Tbsp milk instead of 3.

This is the very first mugcake I tested. It's simple and yummy. It warms your heart and belly on a cold, rainy, long day or you can use it for breakfast and add fresh fruit to your plate. Strawberries are great with that one. Just saying...