mug cakes
mug cakes with ghirardelli unsweetened cocoa powder, all purpose flour, brown sugar, oil, water, salt, vanilla extract, smooth peanut butter, ghirardelli classic white chips, milk, oil, sugar, all purpose flour, baking powder, raspberry jam, ghirardelli 60 cacao bittersweet chocolate baking chips, unsalted butter, ghirardelli unsweetened cocoa powder, egg, white sugar, salt, pure vanilla extract, ghirardelli 60 cacao bittersweet chocolate baking chips, vanilla ice cream, chocolate shavings
ghirardelli unsweetened cocoa powder, all purpose flour, brown sugar, oil, water, salt, vanilla extract, smooth peanut butter, ghirardelli classic white chips, milk, oil, sugar, all purpose flour, baking powder, raspberry jam, ghirardelli 60 cacao bittersweet chocolate baking chips, unsalted butter, ghirardelli unsweetened cocoa powder, egg, white sugar, salt, pure vanilla extract, ghirardelli 60 cacao bittersweet chocolate baking chips, vanilla ice cream, chocolate shavings
- 3.0 tablespoon ghirardelli unsweetened cocoa powder
 - 3.0 tablespoon all purpose flour
 - 3.0 tablespoon brown sugar
 - 3.0 tablespoon oil
 - 3.0 tablespoon water
 - 1.0 pinch salt
 - 0.5 teaspoon vanilla extract
 - 1.0 tablespoon smooth peanut butter
 - 0.2 cup ghirardelli classic white chips
 - 3.5 tablespoon milk
 - 1.0 teaspoon oil
 - 1.0 tablespoon sugar
 - 3.5 tablespoon all purpose flour
 - 0.2 teaspoon baking powder
 - 1.0 tablespoon raspberry jam
 - 0.3 cup ghirardelli 60 cacao bittersweet chocolate baking chips
 - 2.0 tablespoon unsalted butter
 - 1.5 teaspoon ghirardelli unsweetened cocoa powder
 - 1.0 egg
 - 1.0 tablespoon white sugar
 - 1.0 pinch salt
 - 1.0 teaspoon pure vanilla extract
 - 1.0 tablespoon ghirardelli 60 cacao bittersweet chocolate baking chips
 - vanilla ice cream
 - chocolate shavings

- in a bowl, mix together all of the ingredients minus the peanut butter.
 - in a microwavable mug roughly 1 cup measurement, scoop in your peanut butter and then pour your cake mix on top.
 - microwave for 45 60 seconds.
 - timing is based on my 1200w microwave so your timing might vary.
 - allow to cool for at least 5 minutes.
 - mix together whipped cream and peanut butter then pipe it on top of your mug cake.
 - finish by sprinkling over chopped toasted peanuts.
 - serve warm in a bowl, add in the white chips and milk.
 - microwave until melted, around for 30 40 seconds.
 - stir in the oil, sugar, flour and baking powder until combined.
 - in a microwavable mug roughly 1 cup measurement, add your raspberry jam to the bottom and pour the cake mix in on top.
 - microwave for 45 60 seconds or until the center is no longer wet.
 - timing is based on my 1200w microwave so your timing might vary allow to cool for at least 5 minutes and then pipe on your whipped cream.
 - finish with fresh raspberries and white chocolate shavings.
 - place the butter and one third cup chocolate chips in a microwaveable mug roughly 1 cup measurement.
 - microwave until melted, about 30 45 seconds.
 - mix in the cocoa powder, vanilla extract and salt, and stir until smooth.
 - in another bowl, using an electric hand mixer or whisk, whip the egg and sugar until thick, roughly 3 4 minutes.
 - it takes a little bit of elbow grease by hand.
 - pour the egg sugar mixture into your microwaveable mug containing your melted chocolate and butter and mix until smooth.
 - add remaining chocolate chips on top and push them into the cake.
 - this will give you your lava center.
 - if you don't want to cook them right away, then place them inthe refrigerator for up to 24 hours.
 - microwave for 45 60 seconds.
 - take care not to overcook as it will dry out your lava cake.
 - timing is based on my 1200w microwave so your timing might vary.
 - allow to cool for at least 5 minutes.
 - then scoop on your vanilla ice cream and finish with some chocolate shavings.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3.0 tablespoon ghirardelli unsweetened cocoa powder
- 3.0 tablespoon all purpose flour
- 3.0 tablespoon brown sugar
- 3.0 tablespoon oil
- 3.0 tablespoon water
- 1.0 pinch salt
- 0.5 teaspoon vanilla extract
- 1.0 tablespoon smooth peanut butter
- 0.2 cup ghirardelli classic white chips
- 3.5 tablespoon milk
- 1.0 teaspoon oil
- 1.0 tablespoon sugar
- 3.5 tablespoon all purpose flour
- 0.2 teaspoon baking powder
- 1.0 tablespoon raspberry jam
- 0.3 cup ghirardelli 60 cacao bittersweet chocolate baking chips
- 2.0 tablespoon unsalted butter
- 1.5 teaspoon ghirardelli unsweetened cocoa powder
- 1.0 egg
- 1.0 tablespoon white sugar
- 1.0 pinch salt
- 1.0 teaspoon pure vanilla extract
- 1.0 tablespoon ghirardelli 60 cacao bittersweet chocolate baking chips
- vanilla ice cream
- chocolate shavings

 ### Assistant: The ingredients you'll need are:
- 3.0 tablespoon ghirardelli unsweetened cocoa powder
- 3.0 tablespoon all purpose flour
- 3.0 tablespoon brown sugar
- 3.0 tablespoon oil
- 3.0 tablespoon water
- 1.0 pinch salt
- 0.5 teaspoon vanilla extract
- 1.0 tablespoon smooth peanut butter
- 0.2 cup ghirardelli classic white chips
- 3.5 tablespoon milk
- 1.0 teaspoon oil
- 1.0 tablespoon sugar
- 3.5 tablespoon all purpose flour
- 0.2 teaspoon baking powder
- 1.0 tablespoon raspberry jam
- 0.3 cup ghirardelli 60 cacao bittersweet chocolate baking chips
- 2.0 tablespoon unsalted butter
- 1.5 teaspoon ghirardelli unsweetened cocoa powder
- 1.0 egg
- 1.0 tablespoon white sugar
- 1.0 pinch salt
- 1.0 teaspoon pure vanilla extract
- 1.0 tablespoon ghirardelli 60 cacao bittersweet chocolate baking chips
- vanilla ice cream
- chocolate shavings


You can follows these steps to make the recipe:
- in a bowl, mix together all of the ingredients minus the peanut butter.
- in a microwavable mug roughly 1 cup measurement, scoop in your peanut butter and then pour your cake mix on top.
- microwave for 45 60 seconds.
- timing is based on my 1200w microwave so your timing might vary.
- allow to cool for at least 5 minutes.
- mix together whipped cream and peanut butter then pipe it on top of your mug cake.
- finish by sprinkling over chopped toasted peanuts.
- serve warm in a bowl, add in the white chips and milk.
- microwave until melted, around for 30 40 seconds.
- stir in the oil, sugar, flour and baking powder until combined.
- in a microwavable mug roughly 1 cup measurement, add your raspberry jam to the bottom and pour the cake mix in on top.
- microwave for 45 60 seconds or until the center is no longer wet.
- timing is based on my 1200w microwave so your timing might vary allow to cool for at least 5 minutes and then pipe on your whipped cream.
- finish with fresh raspberries and white chocolate shavings.
- place the butter and one third cup chocolate chips in a microwaveable mug roughly 1 cup measurement.
- microwave until melted, about 30 45 seconds.
- mix in the cocoa powder, vanilla extract and salt, and stir until smooth.
- in another bowl, using an electric hand mixer or whisk, whip the egg and sugar until thick, roughly 3 4 minutes.
- it takes a little bit of elbow grease by hand.
- pour the egg sugar mixture into your microwaveable mug containing your melted chocolate and butter and mix until smooth.
- add remaining chocolate chips on top and push them into the cake.
- this will give you your lava center.
- if you don't want to cook them right away, then place them inthe refrigerator for up to 24 hours.
- microwave for 45 60 seconds.
- take care not to overcook as it will dry out your lava cake.
- timing is based on my 1200w microwave so your timing might vary.
- allow to cool for at least 5 minutes.
- then scoop on your vanilla ice cream and finish with some chocolate shavings.
- .

