charisstoma

Coffee Mug Molten Chocolate Cake for Two
From Cook's Country | October/November 2013



WHY THIS RECIPE WORKS:
These individual chocolate cakes are cooked in coffee mugs in the microwave for a nearly instant dessert. To keep our cakes from overflowing, we supplement bittersweet chocolate with cocoa powder, which has less fat and produces less steam. We recommend microwaving the cakes on 50 percent power to cook them gently for a light, tender crumb. A few chunks of bittersweet chocolate added to each cake create a gooey, molten center.

SERVES 2

We developed this recipe in a full-size, 1200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, increase the cooking time to 90 seconds for each interval. For either size microwave, reset to 50 percent power at each stage of cooking. Use a mug that holds at least 11 ounces, or the batter will overflow. The bittersweet chocolate is added at two points.

INGREDIENTS

4 tablespoons unsalted butter
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
1/4 cup (1 3/4 ounces) sugar
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup (1 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder



INSTRUCTIONS

1. Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.

2. Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.

TEST KITCHEN TECHNIQUE: STIR PARTWAY THROUGH

You wouldn’t dream of stirring a cake that’s baking in the oven. But to ensure that a microwave cake bakes evenly, that’s exactly what you need to do. We stop the microwave and give the batter a stir after 45 seconds.

No Bake Reeses Krispy Cookies!


Ingredients
4 cups Rice Krispies cereal
1 cup light corn syrup
1 cup granulated sugar
1 1/4 cups creamy peanut butter
5 regular sized Reese's Peanut Butter Cups
1/2 cup milk chocolate chips

Instructions
1. Line a baking sheet with parchment paper and set aside and place your Rice Krispies in a large
mixing bowl
2. In a large microwave safe bowl, combine your corn syrup, sugar, and peanut butter and cook on
high heat for 2­3 minutes, stirring every 30 seconds until your mixture is evenly combined
3. Pour your peanut butter mixture over your Rice Krispies and mix
4. Now mix in your chocolate chips
5. After a couple minutes, mix in your crushed Reese's Peanut Butter Cups to avoid them fully
melting
6. Spoon your treats out with a ice cream scoop and onto your lined baking pan, let cool, then
using your hand or a spatula, slightly flatten them. (So they look more like a thick cookie instead
of a ball)
7. ENJOY!
http://myincrediblerecipes.com/no­bake­reeses­krispy­cookies/

1- Pot Creamy Garlic Spaghetti
http://nummiesforyou.blogspot.com/2012/03/creamy-garlic-pasta.html

This creamy garlic spaghetti will easily become one of your favorites. It’s ready in only a few minutes and cooking it uses only one pot. The end result is quite creamy and packed with flavor, and while it works well as a side dish, you can easily turn it into a main course by jazzing it up by just adding shrimp, chicken, or any other meat of your choice. This simple goodness is from Jessi of Nummies for You.


Ingredients
2 teaspoon olive oil
4 cloves garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, plus a little extra
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley

Instructions
In a medium pan, heat olive oil over medium heat.
Add the garlic and stir for 1-2 minutes.
Add butter and melt, stirring constantly.
Add salt, pepper, and 3 cups chicken broth.
Bring to a boil.
Add the pasta and cook according to box directions.
Add a little more chicken broth if the noodles start to stick to the bottom and burn.
Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.
Serve immediately.

Spring is just around the corner and it’s time to start planning those tasty spring desserts. Tammy from YoYoMax12 came up with this appetizing treat that couldn’t be more simple. If you happen to have a few boxes of Jell-O around your house, and some marshmallows, you can make her mouth-watering “Rainbow Squisharoos.” This recipe is a bright, colorful and delicious treat you can make for your kids and have fun with them while preparing it.