I tollllld yeeeeew that I was going to be posting a lot of pumpkin recipes, right? Good, ’cause I wasn’t kidding. But, since pumpkin is going to get the spotlight on every blog from now until Thanksgiving, I want to talk about the neglected deliciousness that is the white chocolate chip. I wrote a post once (this one) about how butterscotch chips are neglected, but I’m going to have to say that white chocolate chips as well. Neglected AND underrated.
The white chocolate chip has been second best all its life. I don’t know about you, but in my Easter basket (yes I’m talking Easter…) I’d always get chocolate AND white chocolate candies. I guess my mom has always believed in equality for all chocolate, but I never looked forward to eating the white chocolate the way I looked forward to the milk or dark chocolate. But now that I’m older and more accepting, I love it. I love getting white chocolate because I never think to buy it the way I think about buying chocolate.
But it’s SO GOOD. Like, really good. Especially when combined with pumpkin. White chocolate is especially good in this mug cake because it’s all warm and melty—like, literally melts in your mouth.
GASP, I just thought about something genius: a white chocolate pumpkin spice latte from Starbucks. I haven’t tried it (because I just thought of it), but how delicious does that sound? Need. One. TODAY.
Pumpkin steals the show for the entire months of October and November (and apparently September, too), but when does white chocolate get a shot? HMMMM??? Maybe we should dedicate a month to white chocolate. Maybe January…. white chocolate…snow….. totally go hand-in-hand.
Ok now I’m just going off on a tangent that needs to stop. All I’m trying to say is that white chocolate should be treated equally and that you should feel bad for it and that the next time you’re in the grocery store, pick up a bag of white chocolate chips and make this mug cake! Because I know you want to make anything and everything pumpkin 🙂
- 2 tbsp whole wheat flour
- 2 tbsp brown sugar
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp+1 tsp pumpkin
- 1 tbsp milk (I used almond milk)
- 1 tbsp white chocolate chips
- Place flour, sugar, baking soda, cinnamon, and nutmeg in a bowl and mix together.
- Add pumpkin and milk and mix together with an electric mixer.
- Add white chocolate chips and stir in by hand.
- Transfer all ingredients to a microwave-safe mug and cook for 2 minutes*
Q: Are you a fan of white chocolate? Have you had a PSL (pumpkin spice latte) yet?