5 MINUTE CHOCOLATE MUG CAKE
(The most dangerous cake recipe in the world)
- 4 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons cocoa
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
- 3 tablespoons chocolate chips (optional)
- a small splash of vanilla extract
- 1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. Note: the cup has to be big (like a soup cup) and that if you have a newer microwave, cut back on the time.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Contributed by Ellen Feibel
This childhood favorite is just as delicious served frozen as it is straight from the campfire. Feel free to substitute other flavors of ice cream as desired. Serve this cake with Hot Fudge Sauce
1. Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines. (You will use 3 of the 4 small graham pieces in this recipe.)
2. Scoop the chocolate and vanilla ice cream into separate bowls, then work to soften, following the photos. Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the Fluff and lay in the loaf pan, Fluff facing up. Spoon the chocolate ice cream over the Fluff-topped crackers and smooth the top.
3. Coat both sides of another whole graham cracker and 1 graham piece using 1 more cup Fluff and lay over the chocolate ice cream. Spoon the vanilla ice cream over the Fluff-topped crackers and smooth the top.
4. Spread the remaining whole graham cracker and 1 more graham piece with the remaining ½ cup Fluff. Lay the crackers over the vanilla ice cream, Fluff facing down. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.
5. To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. Serve with the hot fudge sauce.
To Make Ahead
This ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.
Black bottom cupcakes
From Howard Young
Place cream cheese, egg, sugar and salt in a bowl. Beat well and stir in chocolate chips. Set aside. Beat all remaining ingredients until blended. Fill cupcake liners 1/3 full. Top each with a heaping teaspoon of cream cheese mixture. Bake at 350 degrees for 25-30 minutes. Makes about 18 cupcakes but they will disappear fast.
Molten Chocolate Cakes
MAKES FOUR 6-0UNCE CAKES
(tried and approved by Howard Young)
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 egg yolks
¼ cup sugar
Pinch of salt
2 tablespoons all-purpose flour
1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate.
Carefully turn each one over, let stand for 10 seconds and then unmold.
Serve immediately. Add a scoop of vanilla ice cream on the side.
The batter can be refrigerated for several hours; bring to room temperature before baking.
Mystery Pecan Pie
- 8 oz. pkg. cream cheese (softened)
- 4 eggs
- 1/3 cup sugar
- 2 teaspoons vanilla
- 9 inch pie shell, unbaked
- 1 1/4 cups chopped pecans
- 1 cup light corn syrup
- 1/4 cup sugar
- 1/4 teaspoon salt
Cream together cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla in mixer bowl. Beat until fluffy. Spread mixture on bottom of prepared pie shell. Sprinkle pecans over cheese mixture.
Beat the 3 eggs in mixer bowl until well- mixed but not foamy. DO NOT OVERBEAT. Add corn syrup, 1/4 cup sugar, remaining vanilla and salt. Mix well. Pour over pecans.
Bake at 350 degrees for 40 minutes or until nuts are lightly browned. Top will rise like a souffle and sink as it cools. Serve warm or cold. May be frozen. Serve at room temperature.
ONE PIECE WILL NOT BE ENOUGH!
Christmas Rum Cake
Note: this recipe was forwarded to us by Mary Lokuta (thanks Mary!) and should be tried only in the privacy of one’s own home with car keys safely hidden.
- 1 or 2 quarts rum
- baking powder
- 1 cup butter
- 1 tsp. soda
- 1 tsp. sugar lemon juice
- 2 large eggs brown sugar
- 1 cup dried fruit nuts
Before you start, sample the rum to check for quality. Good, isn’t it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a gl ass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters,just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn’t matter which). Sample the rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour whole mess into the coven and ake. Check the rum again, and bo to bed.
Chocolate Zucchini Cake
- 1/2 cup margarine
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 eggs
- 2 cups grated zucchini, drained
- 2 cups unsifted all purpose flour
- 4 tbls. cocoa
- 1 tsp. salt
- 1 tsp. baking powder
- Page 19 of 32
- 2 cups chocolate chips
- 1/2 cup chopped nuts
Cream margarine, oil, sugar, and eggs. Add flour, cocoa, bk. soda, bk. powder and beat well. Add zucchini and stir. Pour into a 9 x 13 cake pan or 2 loaf pans. Top with chocolate chips and nuts. Bake 45- 55 minutes at 350F until tester toothpick comes out clean.
All American Chocolate Oatmeal Cookies
- 1 oz unsweetened chocolate
- 1 stick (8 tblsp.) unsalted butter (at room temp)
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- ½ tsp. salt
- 1 egg
- ½ tsp. instant coffee powder
- ½ tsp. baking soda
- 1 cup rolled oats
- ¾ cup flour
- 1 cup (6 oz.) Nestle’s semisweet morsels
- ½ cup shredded coconut
- ¼ cup dark raisins
- ½ cup walnuts, coarsely chopped
1. Preheat oven to 325 F (150 C). Line 4 baking sheets with aluminum foil and lightly butter the foil.
2. In the top of a double boiler, melt the unsweetened chocolate and let cool to RT.
3. In a large mixing bowl, cream the butter with the sugars, vanilla and salt. Add the cooled chocolate, egg, coffee powder, baking soda & mix well. Stir in the oats and flour then add the chocolate chips, coconut, raisins and walnuts.
4. Use 2 level tablespoons of dough for each cookie. Roll into a ball. Place 6 balls/sheet and bake about 14 minutes.
5. Cool on a wire rack.
These are so good right out of the oven that you’ll probably eat at least 6 before they fully cool. Bring the rest into the lab.
Hot Artichoke and Red Pepper Dip
- 1 medium leek, thinly sliced and quartered or 1/3 cup sliced green onion
- 2 tsp. Margarine or butter
- 1 14-oz. can artichoke hearts, drained and coarsely chopped
- 1 cup grated Parmesan cheese
- ! cup mayonnaise, salad dressing or light mayonnaise dressing (Note: do not use fat-free varieties. Dip will not set)
- 1 7-oz. Jar roasted red sweet pepper, drained and coarsely chopped
- 1/8 tsp. Ground pepper
- 2 Tbsp. grated Parmesan or Romano cheese
- 1 Tbsp. snipped parsley
- assorted crackers, flat breads
If serving dip immediately, preheat oven to 350. In a medium skillet, cook sliced leek in hot margarine or butter until tender but not brown. Remove from heat. Stir in artichoke hearts, the 1 cup parmesan cheese, mayonnaise, roasted red peppers and pepper.
Transfer to an 8 inch quiche dish or 9 inch pie plate, spreading evenly. Sprinkle with the 2 tablespoons Parmesan cheese and the parsley. If desired cover and chill for 24 hours before baking.
To serve, bake, uncovered, for 20 minutes or until heated through.
Serve with assorted vegetable dipping sticks, crackers or flat bread
Pumpkin Créme Brulée
- 3 c heavy cream
- 6 egg yolks
- 2/3 c pumpkin purée (canned)
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tbl rum
- 1 tsp vanilla extract
- 3 tbl dark brown sugar
Preheat oven to 325o and adjust oven rack to middle position.
Over medium heat, in a saucepan, combine the cream and sugar, stirring continuously until sugar dissolves. Remove from heat. In a bowl, whisk egg yolks until fluffy, gradually add pumpkin and spices and whisk until combined. Whisking constantly, add back the hot cream mixture and whisk until combined. Add rum and vanilla and whisk to combine.
Pour mixture into oval custard dish (about 2 inches deep) and place in a larger, roasting pan with deep sides. Place pan on the oven rack. Add enough water to the roasting pan to reach halfway up the outside of the custard dish. Bake until custard is set but still wobbly in center. Remove soufflé and cool. Cover and refrigerate overnight (at least 6 hours).
To serve, preheat broiler, sprinkle with brown sugar, and broil 2 – 3 min, until brown sugar is bubbly (do not allow to burn). Serve immediately.
Adapted from the Washington Post, Nov. 2001.
Blair’s Zucchini Loaves
- 3 large eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 3 cups shredded zucchini (1 1/2 pounds)
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup wheat germ
- 1/4 cup nonfat dry milk powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspon ground cloves
- 1 cup sifted powder sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 cup chopped pecans, toasted
Combine first 5 ingredients in a large mixing bowl, stirring well.Combine all purpose flour and next 9 ingredients, stirring well.Add zucchini mixture, stirring just until blended.
Spoon batter evenly into 2 greased and floured 8x 4 x 2 1/2 loafpans.
Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool pans on wire rack 10 minutes; remove from pans and cool completely on wire rack.
Combine powdered sugar, 1/2 teaspoon vanilla, and milk, stirring until smooth. Drizzle evenly over loaves; sprinkle with pecans.
Yield: 2 loaves.
**(These loaves may be frozen up to one month; drizzle with glaze after thawing.)