1 microwave-safe coffee mug
4 tablespoons flour (that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
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, 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.
EAT! (This can serve 2 if you want to share!)
Colleen s Chocolate Chip Cookies
2/3 c. oil (I use safflower, but it doesn’t really matter)
2/3 c. butter
2 c. sugar (I use brown sugar only)
2 t. vanilla
3 c. flour (I use half white, half whole wheat)
1 t. baking soda
1 t. salt
1 c. oats
Fold in 2 c. chocolate chips, 1 c. chopped nuts, and 1 c. coconut (I use natural).
Bake at 350 for 8-9 minutes
Dreamy, Creamy Chocolate Pudding
(from Williams-Sonoma Kitchen Library’s Kids Cooking cookbook)
1/3 cup granulated sugar
3 T cornstarch
1 cup (about 6 ounces) semisweet chocolate chips
2 cups milk
1 tsp vanilla extract
Put sugar and cornstarch in medium saucepan. Stir w/ wooden sppon to combine. Add chcolate chips, then slowly stir in milk.
Turn heat to medium. Cook, stirring constantly, until the pudding is thick and smooth, about 6 minutes.
Turn heat off and remove pan from stove. Stir in vanilla. Set aside to cool, stirring often.
When pudding has cooled enough to eat (we love it warm), either eat or chill in fridge.
Top with whipped cream.
Yum, yum, yum. My 11-yr old makes this for me too often, lol! 🙂
Here’s the recipe:
Preheat oven to 375
Into bowl mix:
1-1/4 c sugar (too much is OK, and I just use the 1 cup measurer for everything)
1/4 c oil
3/4 c milk
Mix it so the sugar dissolves then add:
2 heaping cups flour.
4tsp baking powder
Mix again and pour in 1 cup chocolate chips, or 1 cup blueberries. If the mixture is really runny then you need to be more heaping with your flour. Add some more flour in. Grease 18 muffin tins, (I just spray them with PAM), fill each tin 2/3 of the way to the top, and pop them in the oven for about 18 minutes.
I guarantee that these will be on the breakfast table at our home on this Monday, our first day back to doing school full-time.
Oh, and if you have a chocolate-lover-kid like MK put a Hershey Kiss into the muffin instead of chocolate chips. Those are great too.
These are chocolate cupcakes with cream cheese filling – kind of like those nasty ones we ate as children but made delicious with this recipe!
3 cups all-purp flour (I used 1C ww/2C white)
2 cups white sugar
1/2 cup cocoa powder
1 tsp salt
2 tsp baking soda
2/3 cup oil
2 cup water
2 Tbls vinegar
2 tsp vanilla
8 oz cream cheese softened
1/2 cup white sugar
1/4 tsp salt
1 cup choco-chips
350º 25 minutes – 24 cupcakes
The original recipe filled cups with chocolate then dolloped filling on top. I went chocolate, creamy filling, then more chocolate on top – this was the key to having that yummy creamy center.
I made these for dds birthday party and the kids loved them. That wa great because then I didn’t end up eating all of them 🙂
I will also say they taste better the second day. Also I generally add more choco chips than any recipe requests, but the amount of choco chips in the filling is perfect.
Dark Chocolate Granola Bars
1/4 cup sugar
1/4 cup maple syrup
1/4 cup honey
2 TBS reduced-fat peanut butter
1 egg white
1 TBS fat-free evaporated milk
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
2 cups old-fashioned oats
1 1/2 cups Rice Krispies
1/3 cup dark chocolate chips
1/4 cup dried cranberries
1/4 cup chopped walnuts
Combine first 7 ingredients. Combine the next 4 ingredients. Add to sugar mixture. Add remaining ingredients. Press into 13×9 inch baking pan coated with cooking spray. Bake at 350 degrees for 18-20 minutes. Score surface with shallow cuts to make bars. Cool on wire rack.
Amy’s note: This is a very forgiving recipe. I am not a peanut butter fan, so I don’t use it. Also, I use regular milk instead of evaporated and it turns out just fine. I usually triple this recipe (they go fast in my house). When I triple it, I just add a whole bag of dark chocolate chips. Also I add a full cup of walnuts (to my tripled recipe). Also, you could use crasiens or even raisins instead of cranberries. (You get the idea) Also, I usually need to add a bit more milk thank what is calls for. It does need to be a thick mixture when you are done, however. Also, when you press it into the 13×9 inch pan, I usually place some waxed paper over it and press firmly. If you don’t press it firmly, it will be too crumbly when you go to cut it into squares. I put the squares in freezer bags and store in the freezer for an easy to-go snack.
1 1/2 cups Bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1/2 cup butter
1/3 cup semi-sweet chocolate chips, raisins, or chopped nuts
Heat oven to 350*.
Mix all ingredients except chocolate chips with a fork until moistened (the original recipe calls for softened butter, in which case the mixture will be crumbly. I melt the butter, and the mixture is more dough-y). Stir in chocolate chips (I cut the amount back and just sprinkle them on top. The boys haven’t noticed). Press into a 13 X 9 pan and bake 15-17 minutes until center is set. Cut into bars.
-I’ve also doubled the recipe and baked it in the Pampered Chef Stoneware Medium Bar Pan-these are the best.