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5 Minute Chocolate Fudge Smores Mug Cake.

5 Minute Chocolate Fudge Smores Mug Cake.
Oh hi! Just sharing a s’mores mug cake today. That can be made in 5 minutes. You know… NO BIG DEAL. Since you’re asking, yes… I have always thought the whole “cake in a mug in a microwave” thing was sort of skeevy. Well, until I was feeling superbly lazy last week and housing a mad chocolate craving. And another. Annnnnd maybe another. And another? Then I thought… is there anything in the world that I’m more obsessed with than s’mores? In minutes, with a few tweaks and twists and makeshift graham crusts and marshmallow middles, I had a s’mores mug. And it was just SO… FUDGEY. Sidebar: for years as a quick treat, I’ve melted butter in a bowl, added graham cracker crumbs, thrown on some chocolate chips and marshmallows then stuffed it in the microwave for 10 seconds. And you know what? This is like, A BILLION TIMES BETTER. Sorry for the shouting, but it’s necessary. !!! I want to marry this mug. 5 Minute Chocolate Fudge S’mores Mug Cake [adapted from food network] 2 tablespoons granulated sugar

Trick or Treat! Halloween Cookie Dough Pops | Kevin & Amanda - StumbleUpon Happy Halloween! Here are some fun treats to help celebrate today. I made these sprinkled Halloween pops over the weekend, and they turned out so cute, I just couldn’t not share them today! We all know that cookie dough is the best part of making cookies… And what could be more fun than cookie dough dipped in candy and covered in sprinkles? It’s cookie dough! These guys are pretty straight-forward. Use your favorite cookie dough recipe, substituting 2 tbsp milk for each egg. Scoop cookie dough about 1.5 tablespoons in size and roll into balls. After you’ve converted all your cookie dough into upside down pops, freeze them for 15-20 minutes until firm. Working in batches, remove 4 pops from the freezer at a time. Melt your almond bark in a small glass with enough coating to completely cover the pop in one dunk. You’ll want to make sure your almond bark stays hot, so reheat it in the microwave for 30 seconds every 8 pops or so. Now for the best part… Sprinkles! Or some candy corn will do.

Chicken Adobo — Just One Cookbook Update: Pictures and recipe updated in June 2012 This past Monday, Carolyn from All Day I Dream About Food posted this Filipino recipe called Chicken Adobo. I was just about to decide what to cook for dinner when I saw her post. As soon as my husband came home, he knew something delicious was in the oven from the smell in our house. Ingredients: 6 chicken thighs with bone and skin (Adults will need at least 2 pieces and the sauce will be enough for up to 8 pieces.) Sauce 1 cup water 1/2 cup soy sauce 1/2 cup apple cider vinegar 3 large cloves garlic, sliced Freshly ground black pepper Instructions: Rinse the chicken with water and pat dry with paper towel. Bring the sauce to a boil on medium high heat. Add the chicken and reduce the heat to medium low. Flip the chicken once half way through. Set the broiler to high and transfer the chicken, skin side down, onto a wire rack. Meanwhile turn up the stove to high and reduce the sauce until it thickens (Be careful not to burn). Notes Enjoy!

Moist Chocolate Cake | There’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious doozy of a week, when you need some baking therapy that requires little to no brain power. By the time this past weekend hit, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool. Okay fine, so there might have been drool anyway. Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me. This cocoa-based cake is deeply chocolaty and incredibly moist. I have used this recipe to make sheet cakes, layer cakes, cupcakes, mini cupcakes… really, you can’t go wrong. ***Note: I have been asked dozens of times if you can taste the coffee, and the answer is no; it does not taste at all like coffee. P.S. Moist Chocolate Cake Preheat oven to 350 degrees.

Red Velvet and Strawberry Trifles with Cheesecake Filling For the most part, Kyle and I agree on pretty much everything that comes out of our kitchen. It makes for pretty easy living in this house and loads of fun when I menu plan and decide on what kind of sweets to bake. The only recent exception to this lovely mutually agreeable relationship is cream cheese frosting. While I can eat the tangy frosting with a spoon, Kyle can take it or leave it. So when I made red velvet cupcakes last weekend, I ended up with a few extra frosted cupcakes and a moment of panic about what to do with them since I knew Kyle wasn’t about to bring Valentine’s cupcakes to his construction site at work. It took me all of about .2 seconds to decide what needed to be done: repurpose them! I scraped off the frosting (did you really just question what happened to it?) And when I tell you that we both swooned with the first bite, I’m not kidding! We were hoping to celebrate this year in our new home but after another delay (?!

Minute Microwave Cheesecake Margaret asked me if there was some way to make a quick cheesecake. “I’d love to see a cheesecake ‘in a minute,’” she told me. “Just a single serving size.” I love a cooking challenge so, with her mandate, I set out to create a simple dessert that: 1. The spoon in my mouth proves I achieved the desired results. You might wonder why I added the egg to the recipe. On busy work-week days, it’s important to have something that you can grab and take to the office. Some things to consider before you start microwaving: You can substitute high-fat cream cheese and sour cream for a lower-fat product. The ingredients coming together in the bowl before microwaving. 2 ounces cream cheese, softened 2 Tbsp sour cream 1 egg ½ tsp lemon juice ¼ tsp vanilla 2-4 Tbsp sugar replacement sub (taste as you go) Mix all ingredients thoroughly in a microwave-safe bowl. Optional: Top with fresh fruit, whipped cream and nut meal. Makes one, one-cup serving.

Soft Ginger Cookies {filled with cream cheese frosting} - StumbleUpon I have to say ginger cookies are were not one of my favorite cookies in the past until… my friend Maria introduced me to her delicious recipe. These are flavorful, soft and chewy cookies rolled in large crystal sugar and then to kick them up a notch, cream cheese frosting smothered in between them. These are the perfect cookies for gift giving during the holidays because of the warm spices. The recipe for these cookies is versatile, whole wheat flour can be substituted for half the flour still giving a wonderful texture and flavor to them. Ingredients: 1 1/2 cup shortening 1 cup butter 3 cups sugar 3 eggs 3/4 cup molasses 6 cups flour 4 1/2 tsp. baking soda 4 tsp. ginger 3 tsp. cinnamon 1 1/2 tsp. salt Directions: Step 1: Cream butter and shortening together with the sugar. Frosting Ingredients: 4 ounces of cream cheese softened 1 stick of room temperature butter 3 to 3 1/2 cups of powdered sugar 1/2 tsp. vanilla 1 to 2 tablespoons of milk Tagged as: cookies , ginger

Somme Borscht and Whole Wheat and Honey Biscuits « eatto Good things to eat together around this time of year: hearty somme borscht full of all your garden (or farmers market) bounty and some tasty whole wheat and honey biscuits for dunking. Enjoy! somme borscht 1 ham bone (optional) 2 onion, diced 3 stalk celery, diced 2 large red potato, diced 1 L chicken stock 1 L water 4 Tbsp dill, fresh chopped or dried beet or chard leaves, shredded to yield about 4 loosely packed cups 1/4 cup sour cream salt and pepper to taste *if you do use a ham bone be careful to taste the soup before seasoning. Sweat the onions in oil in a large heavy bottomed soup pot. whole wheat and honey biscuits 1 cup all purpose flour 1 cup whole wheat flour 1/2 tsp salt 4 tsp baking powder 1 tablespoon sugar 1/2 cup butter, lard, or shortening 2/3 cup milk 3 tbsp melted honey First of all I would like to thank Fannie Farmer for the foundation for this recipe. Set your oven to 425*F. Eat with somme borscht! happy tummies, happy hearts. share EATTO: Like this: Like Loading...

Nutella Coffee Frozen Yogurt Recipe This Nutella Coffee Frozen Yogurt recipe might just be my new addiction. I was sitting here thinking, Hmmm I wonder if Nutella and coffee would be good together… Allow we to answer that with a big HELL YES. When I decided to whip up this concoction I new it would probably be insanely good or an epic fail. Here’s what I used: 1 Cup Fage Greek Yogurt3/4 Cup Skim MilkA little less than 1/2 Cup Organic Mascobado Cane Sugar3/4 Cup of hot water (to dilute instant coffee)1 Heaping TBS Instant Coffee (I originally used 2 TBS and it was a little too strong)1/4 Cup Nutella1/4 Tsp Sea Salt Stir all of those ingredients into a bowl and chill for at least 20 minutes. The mixture looks quite gross, but believe me it won’t be when it’s done. Enjoy! Nutella Coffee Frozen Yogurt Recipe Nutella Coffee Frozen Yogurt. Ingredients Instructions Mix all above ingredients Chill for at least 20 minutes Pour chilled mixture into ice cream maker Follow the directions of your ice cream maker

italian sodas June 30, 2011 | Sweet Recipes | Comments Growing up, these Italian sodas were my favorite!! My mom and I would always stop by a little coffee shack on our road trips to Oregon. I remember ordering the blueberry Italian soda in the summer instead of ice cream because they were so refreshing. I hadn’t had one of these since I was a kid, so I wanted to recreate the easy recipe. I even made my own blueberry and strawberry syrup instead of using Torani. Photo Credit: Sugar and Charm Chocolate Chip Cookie in a Cup Chocolate chip cookies are my favorite, and my kids’ favorite too. So, after seeing a few recipes for individual cakes and brownies made in the microwave, I was inspired to develop a recipe to make our favorite treat in just a few minutes. My kiddos are going crazy over this chocolate chip cookie in a cup, and the best part is how easy and quick it is to make. Edited to add: This is the original chocolate chip cookie in a cup recipe. Chocolate Chip Cookie in a Cup Author: Melissa @ No. 2 Pencil Recipe type: Microwave Dessert Prep time: Cook time: Total time: Serves: 1 Chocolate Chip Cookie in a Cup – the original microwave cookie recipe Ingredients 1 Tablespoon Butter1 Tablespoon Granulated White Sugar1 Tablespoon of firmly packed Dark Brown Sugar3 Drops of Vanilla ExtractSmall Pinch of Kosher Salt1 Egg Yolk (discard the egg white or save for different recipe)Scant ¼ of All Purpose Flour (slightly less than ¼ of a cup)2 heaping tablespoons of Semi Sweet Chocolate Chips Instructions

Chocolate Chip Salted Caramel Cookie Bars | Cookie Bar Recipe | Two Peas & Their Pod - StumbleUpon Chocolate Chip Salted Caramel Cookie Bars Saturday was a rough day. Long story, but we have been having problems with our hosting company so we decided to switch to a new company. I based this recipe off of my favorite Chocolate Chip Cookie Bars. I loved everything about these bars-they are pretty much perfect. Chocolate Chip Salted Caramel Cookie Bars Yield: 16 cookie barsPrep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes Chocolate chip cookie bars with a layer of salted caramel. If you like these Chocolate Chip Salted Caramel Cookie Bars, you might also like:

Steamed Tofu & Broccoli with Almond Butter Sauce Gluten free Almond Butter Sauce (kind of like Peanut Sauce), three nights in a row. With steamed tofu and broccoli. Each night, after I took the last bite, I licked the plate. If you’re looking for fast, easy, Gluten free Chinese food, this should do the trick. There are lots of great Gluten Free Asian recipes online. I’ve made so many different kinds of peanut sauces and while they all have their unique flavors, this one was perfect with this dish. I’ve always been a broccoli fan, but even more so now that I’ve learned what a nutritional powerhouse it is. Are there any words that make you wanna hurl? Kids like broccoli too. The rice was cooked before I started cooking the tofu and broccoli. Steamed Tofu & Broccoli with Almond Butter Sauce 1 lb. extra firm tofu, drained and cubed 1 bag organic broccoli flowerettes (2 – 3 cups) Pour all the sauce ingredients into a bowl.