Chenango Forks Central School District issued the following announcement on Nov 24.
Students in Fara Shoudy's Middle School Family and Career Sciences (FACS) classes made Pumpkin Chocolate Chip Mug Cakes on Nov. 23-24, prior to Thanksgiving Break.
Finding ways to get students cooking — while still staying safe amidst the COVID-19 pandemic — have been a challenge for Shoudy. So, she determined that making individual mug cakes would be the best solution. Students were able to cook up their own cakes without touching each other's food.
Using a recipe from dessert blog Chocolate Covered Katie, students moved through stations and added one ingredient at a time to their mug. Once completed, they popped them in the microwave and heated up their mug cake batter for 90 seconds.
Once at their desks, students could remove their masks and enjoy their cakes. They reported back that they tasted good!
Want to try this at home? Here is the recipe for the mug cakes.
Pumpkin Chocolate Chip Mug Cake
A single serving pumpkin cake in a mug, perfect for any time you’re craving pumpkin.
Total Time: 5 minute Yield: 1 mug cake
Ingredients
- 1/4 c. Canned Pumpkin
- 1 1/2 T. Vegetable Oil
- 2 T. Sugar
- ¼ c. + 2 T. Flour
- ½ t. Baking Powder
- 1/8 t. Salt
- ¼ t. Cinnamon
- 1 T. Mini Chocolate Chips
- Measure the first 3 ingredients in a mug and mix them together.
- Add all the dry ingredients in and mix together.
- Once it’s all combined, add in the chocolate chips.
- Microwave 90 seconds until fluffy and cake-like.
Original source can be found here.
Source: Chenango Forks Central School District
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