Five Minute Chocolate Mug Cake

This is a quick delicious and utterly evil snack if you’re counting calories but I love it! I’ve been meaning to add this to my recipe blog for a while and now I have!

Ingredients

• 3 tablespoons vegetable oil
• 3 tablespoons granulated sugar
• 1 large egg yolk
• 2 tablespoons milk
• 1/4 cup flour
• 1/4 teaspoon salt
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1 tablespoon chocolate chips (optional)
• Vanilla ice cream, for serving

Directions

1. In a large mug, whisk together oil, sugar, egg yolk, and milk. Do not grease mug – it will stick but cake won’t rise if mug is greased.
2. Whisk in flour, cocoa powder, baking powder, and salt.
3. Stir in chocolate chips.
4. Microwave for 75 seconds. Top should look set, but center should be fudge.
5. Let cool 1 minute, top with ice cream and enjoy!

Calorie count does not include ice cream and does presume inclusion of chocolate chips.

Original Chocolate Chip Cookies

Delicious Toll House Cookies!

Ingredients

• 1 cup softened butter or other shortening
• 3/4 cup firmly packed brown sugar
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp water
• 2 eggs
• 2 cups unsifted flour
• 1 tsp baking soda
• 1 tsp salt
• 12 oz semi-sweet chocolate chips

Directions

1. Beat butter, sugar, vanilla, water, and eggs until light and fluffy.
2. Mix together flour, soda, and salt.
3. Blend into batter mixture.
4. Add chocolate chips (and optionally, walnuts)
5. Drop from teaspoon 2 inches apart on ungreased baking sheets.
6. Bake at 375° for 10 minutes or until golden brown.
   
   Makes about 72 cookies.

Chocolate Chip Oatmeal Cookie Variation

Follow above but use 1-1/3 cup flour, no nuts, and 2 cups quick cooking rolled oats with the chocolate chips.

Chocolate Chip Cookie Nutrition on left.
Oatmeal Chocolate Chip Cookie Nutrition on right.

Susan Miglore’s Fudgy Cream Cheese Chocolate Cake

Chocolate Indulgence!

By Genius Recipes

This birthday cake (and barbecue and potluck and dinner party cake) goes back three generations in my family—for the full story, head here. For the chocolate frosting, here are three I recommend: This one, adapted from Hershey’s Perfect Chocolate Cake, is excellent and the closest facsimile to canned frosting. This one from Food52er EmilyC is similar, but whips in cream cheese, for a richer, well-balanced milk chocolatey experience. Or if you really don’t want to take out the mixer bowl again, you can go with a ganache like this, though the deep chocolate flavor is almost too much for a homey cake like this. Recipe adapted from the Fudge Ribbon Cake and Pribble Cake on online-cookbook.com.

Serves 8 or more

For the chocolate cake::

• 1 1/2 cups (300g) sugar
• 1/2 cup (60g) unsweetened natural cocoa powder
• 2 teaspoons baking soda
• 1/2 cup (113g) butter, softened
• 2 large eggs
• 1/2 cup (125g) milk
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon fine salt
• 1 cup (235g) boiling water
• 1 tablespoon instant espresso, optional for a deeper chocolate flavor (or substitute coffee for the water above)
• 1 teaspoon vanilla

For the cream cheese ribbon & frosting::

• 6 tablespoons (85g) butter, softened
• 12 ounces (340g) cream cheese, softened
• 3/4 cup (150g) sugar
• 3 tablespoons (27g) cornstarch
• 3 large eggs
• 1/3 cup (80g) milk
• 2 teaspoons vanilla
• Chocolate frosting of your choice (see note above for recommended recipes)

1. Heat oven to 350° F. Butter the bottom but not the sides of a 9×13-inch cake pan.
2. To make the chocolate cake batter: In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar, cocoa, baking soda, butter, and eggs until smooth and well-combined.
3. On low speed, blend the milk into the sugar mixture, scrape down the sides and bottom of the bowl with a rubber spatula, then beat on high till smooth.
4. With the mixer on low, slowly add in the flour and salt until just combined. Blend in the boiling water, espresso powder (if using), and vanilla until well-combined, scraping down the sides and bottom to make sure it’s well-mixed. The batter will be runny.
5. Pour the batter into the prepared pan. Wash and dry the bowl and paddle (or pull out a second stand mixer bowl—they’re handy!).
6. To make the cream cheese ribbon batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, sugar, and cornstarch until light and fluffy (start on low speed then increase to medium-high once the cornstarch is all moistened).
7. Add the eggs, milk, and vanilla and beat till smooth, scraping the sides and bottom as needed. This batter will be runny, too.
8. Using a large spoon, gently spoon the cream cheese mixture over the chocolate cake mixture and spread it to the edges. Swirl the two batters together gently (Here’s how my mom does it: Working down the 13-inch length of the cake pan, drag a table knife through the batter from edge to edge in a zigzag pattern, with zigzags spaced about 2 inches apart at the widest part.) You may not see any trace of mixing on the surface but that’s okay—it will have secretly swirled underneath.
9. Bake at 350° F until a toothpick poked in a few places comes out clean or with just crumbs clinging—start checking at 30 minutes, but it may take up to an hour to bake. It will poof in the oven, then settle as it cools. The layers swirl a little differently every time and it might look a little lumpy on top, but that’s what the frosting is for.
10. While the cake is cooling, make the frosting of your choice (see the note above for recommended recipes).
11. Once the cake has fully cooled, frost generously in swoops. Serve squares directly from the pan with glasses of cold milk.

Source: Original Recipe

Different Nutrition Data, depending on serving size. Calories from icing not included.

Starbucks Lemon Loaf

Starbucks Lemon Loaf

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well.

Pour batter into a well greased 9×5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.

Easy Cherry Cobbler

Ingredients

• 2 can(s) Cherry pie filling
• 1 box(es) Golden Butter (or Yellow) cake mix
• 1 stick(s) butter sliced

Preparation

1. Empty both cans into a 9×13 pan
2. Open cake mix and spread evenly on top of cherries.
3. Slice butter and place pieces all over cake mix.
4. Bake at 350 for 25-30 mins.
5. Cool slightly and serve alone or with ice cream.

 

1. Prep time: 5 mins
2. Cooking Time: 25-30 mins.