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!)
Pumpkin Pie fit for a Queen:
9 inch pie crust, unbaked
1 1/2 c. pumpkin
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. evaporated milk
1/4 c. water
1/3 c. orange marmalade
1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 tsp. cinnamon
3 tbsp. melted butter
Combine until crumbly.
Beat eggs slightly, stir in pumpkin, brown sugar, cinnamon, nutmeg, salt.
Blend in milk, water, and orange marmalade. Pour into pie shell.
Bake at 350 for 20 minutes. Remove from oven and sprinkle with topping, bake 30 more 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! 🙂
kentuckey Pecan Pie
Pastry for 9 inch one crust pie
2/3 cup sugar
1/3 margarine or buttr , melted
1 cup corn syrup
2 tablespoons bourbon (mine are pretty generous tablespoons!)
1/2 teaspoon salt
1 cup pecan halves or pieces
1 cup semisweet chocolate chips
Heat oven to 375. Prepare pastry. Beat sugar, margarine, corn syrup, bourbon, salt and eggs with hand beater (I use my Kitchen Aid). Stir in pecans and choc. chips. Pour into pastry-lined pie plate. Bake until set, 40 to 50 mnutes. Refridgerate until chilled, at least 2 hours. Immediately refridgerate any remaining pie.
From Betty Crocker’s American Country Cooking
2 c. flour
1/2 c. powdered sugar
1 c. melted butter
Mix dry ingredients, then add melted butter. Mix thoroughly then spread in a 9×13 pan and bake at 325 for about 20 minutes.
1/3 c. fresh lemon juice (or not fresh if your mother says she’s not going to make a trip to the grocery store at dinnertime for just a lemon)
2 c. sugar
1/4 c. flour
1/2 tsp baking powder
Beat the eggs and lemon juice and sugar. Add the flour and baking powder, then pour over the bottom and bake at 325 for 20-25 minutes. Sprinkle with powdered sugar, then cool before cutting.
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.
Homemade Granola Nutrition Bars
1/4 cup margarine
1/2 cup honey
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 large egg
1 cup whole wheat flour
1 teaspoon EACH cinnamon & baking soda
1/2 teaspoon salt
3 cups dry oatmeal
1 cup Rice Crispies
1 cup Cornflakes
1/2 cup Cherrios
1/2 cup raisins
1/2 cup chocolate chips
First melt the margarine. In a large bowl combine the margarine with the honey, applesauce, sugar, cinnamon and egg. Mix very well. Add the flour, baking soda, salt and oatmeal. The mixture will be very thick but still moist. Now stir in the unsweetened cereal, raisins, and chocolate chips. Stir very well. Press the mixture into a well oiled 9 by 13-inch pan. Bake at 350° for 20 minutes. Cool before cutting into 24 bars.
Nice for breakfast or a snack. Nummy!
Makes 24 bars.
Per Serving (excluding unknown items): 153 Calories; 4g Fat (24.0% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
White Chocolate & Cranberry Bars: Replace the chocolate chips with white chocolate chips and replace the raisins with dried cranberries (Craisins).
Per Serving (excluding unknown items): 157 Calories; 4g Fat (23.8% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Rocky Road Bars: Use the chocolate chips as directed. Omit the Cheerios and raisins. Instead add 1/3-cup chpped pecans or walnuts and 3/4-cup miniature marshmallows.
Per Serving (excluding unknown items): 156 Calories; 5g Fat (29.5% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.