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Chocolate Cake In 5 Minutes! — Dizzy Dee

Chocolate Cake In 5 Minutes! — Dizzy Dee
So, Someone gave me a link to This Yesterday, and after reading the comments I decided to try this, but with modifications. I mixed together THROUGHLY: 1/2 tsp. Baking Soda 3 1/2 Tbsp. Flour 2 Tbsp. Cocoa Powder 4 Tbsp. and in a separate bowl, mixed 1 Egg white and half of the yolk. I added the wet ingredients to the dry, and stirred it up until all of it was moistened(no major clumps of dry ingredients-some small though. which is fine, because it bakes out.)According to the comments, over-mixing it will make a tough and rubbery cake. Looking online, I found a Chocolate Sauce Recipe, and I 1/4th’d it. 1/4 Cup Sugar(I used normal, white granulated sugar) 1/2 Tbsp. I mixed the dry ingredients VERY THROUGHLY first, then added the wet. I believe while the cake is nuking you could easily make the sauce in time, assuming you put the ingredients in the saucepan first. It was JUST THE RIGHT AMOUNT of sauce for this cake! Related:  Cake and cupcakes

Wednesday Baking-Ice Cream Crunch Cake This is yet another no-bake recipe for you to use when it’s just too hot to turn on your oven. I found this recipe years ago when I signed up for a Recipe-A-Day email list. It’s not the most frugal recipe ever (brownies or some other baked good will usually be cheaper), but it’s a lot cheaper than a prepared ice cream cake is, especially if you manage to find ice cream on a good sale. This makes a fairly large cake so if you have a small family, you might want to cut the recipe in half. You’ll end up with a shorter cake, but it still tastes just as good. The recipe calls for a springform pan, which is what I use, but if you don’t have one, you could just use a 9×13 pan and cut the cake into squares instead of wedges. 6 cups Rice Krispies 12 oz. package chocolate chips 2/3 cup peanut butter 1 gallon of ice cream, whatever flavor you like, so long as it goes with peanut butter and chocolate Alternatively, you can layer different flavors of ice cream.

The Italian Dish - Posts sweet saturday: one minute peanut butter cake Picture this scene: it’s 8:30 in the evening. The sky is just starting to get dark outside your living room window. You ate a delicious, healthy and veggie-filled dinner a few hours ago and now you are ready to sit down to the most recent episode of So You Think You Can Dance and dive into a decadent plate of dessert. Oh wait, you have no dessert. No chocolate, no cookies, no ice cream, no cake, no pie, not even a Jordan almond. Well she’s to go to her microwave. You can make a delicious, fluffy, moist peanut butter cake in your microwave in about one minute (30 seconds mixing, 30 seconds zapping). The options are also pretty endless. One Minute Peanut Butter Cake Print This Recipe Serves One Like my peanut butter microwave cake? Ingredients: 1 egg, beaten1 tablespoon brown sugar1/2 teaspoon baking powder1 heaping tablespoon flour2 tablespoons peanut butter1 teaspoon milk1 tablespoon powdered sugar (give or take) Directions:

Single Serving Pie in a Jar These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Step 4: Top it off Make sure your “lid” has a vent so steam can escape. When your topper is ready, slip it onto the top of the pie. Another option is to do a crumb topping. Step 5: Freeze ‘em!

Italian Food Forever - Italian Recipes! Big Red Kitchen: Little Peach Cakes More Food Crafts:Chocolate Covered Strawberry Mallow CandiesRainbow Cupcakes with Rainbow FrostingCandy Cake The title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared. They were almost too cute to cut into and eat but everyone loves a fresh peach right? I had spotted these in a magazine years and years ago (maybe Southern Living?) A piece of cinnamon stick and a peppermint leaf complete the finishing touches. Little Peach Cakes What you will need: 2 Wilton Mini Ball Pans1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milkred liquid food coloringyellow liquid food coloring3/4 cup granulated sugar, divided1 cinnamon stick6-12 fresh peppermint leaves12 whole almondsOne batch Buttercream Frosting Ice cream or sorbet, optionalRaspberry sauce, optional 1.

2 Stews: Cheesecake In A Mug I was telling a friend about my 1-2-3 Chocolate Microwave Mug Cake and kept thinking there had to be equally easy and delicious alternatives. I had some cream cheese and sour cream in the refrigerator and played around with a microwave cheesecake. The first time I overcooked it, but the second time was a charm. It was creamy and delicate from the first bite. This cake is great for people at work, in dorms or if you just want cheesecake...fast! My Cheesecake in a Mug, is so good and versatile that you can have a different topping each day...well, maybe each time you make it! Instead of a crust, I added a crumb topping. Microwave Mug Cheesecake 2 ounces low fat cream cheese, softened to room temperature1/2 cup low fat sour cream1/4 teaspoon vanilla2 tablespoons sugar2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)1/2 teaspoon lemon juice1/2 teaspoon cornstarch (prevents liquid from forming) or swirl in jam at this time. Serves 1. Graham Cracker Topping

makes » recipe: ice cream cake (but not like you think) If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). And hey, no cake flour or fancy measuring required, because we’re using cake mix. I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. After 4 minutes of beating, the batter kinda just looks like . . . well, melted ice cream. She was right. Preheat oven to 350o.

Mini Oreo Cheesecakes This was the first recipe that caught my eye when I bought Martha Stewart's Cupcakes. I'm a sucker for anything Oreo, anything mini, and lately, anything cheesecake. If you're a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. Mini Oreo CheesecakesAdapted from Martha Stewart's CupcakesPrintable RecipeMakes 30 42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped2 pounds cream cheese, room temperature1 cup sugar1 tsp vanilla extract4 large eggs, room temperature, lightly beaten1 cup sour creamPinch of salt 1. 2. 3. 4.

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