Chocolate Cake in a Coffee Mug

Sound too good to be true? Ya, that is what I thought when the email came accross my inbox. There is no way I can make a cake in a coffee mug that is worth eating. And my next thought was to my friend who sent me the email. B&%$#. She is totally teasing me. I am happy to admit, while groveling to my friend...........I was wrong and this was pretty good. Much better then I expected it to be. So here is it................

5 minute Chocolate Cake in a Coffee Mug in the Microwave

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug (Microwave Safe)

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 extract, 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 be kind to a friend or spouse)

My coffee mugs are fairly large. Probably about 12 ounces. You need a big mug for this cake.

This is the cake all mixed up and ready to go.

Hot out of of the microwave!

Out and ready to munch!


My notes: I think this might need a pinch of salt tohelp bring out the chocolate. Next time I make it (probably tomorrow) I will give it a whirl. Just a tiny pinch should do the trick to round out the flavor. I am also thinking you can make this with a sgar substitute if you are into that kind of thing. I personally like the chocolate chips. They settle mostly to the bottom, so when you pop out the cake you have this almost frosting like meltly goodness on the bottom.

Lastly, I wish I knew whom to credit this to, but I recieved it thru an email, that had been forwarded a bunch of times. So I am giving credit to the beautiful lady who sent it to me...........thanks Jawannda!

Cherry Cheesecake Cookies

Do you know what I love about recipes and why I love to cook? Becasue everything is so adaptable. Find a recipe with something you don't like, you can probably change it to something you do. And, frequently, the possibilities are endless as they seem to be with this little gem that I found on this rockin' blog. I made these cookies for 2 gatherings I had last week (and sent some to work with the sis-in-law) and they were a BIG hit. And so easy. I love a cookie that is wildly impressive and yet easy to make, so my friends, let me introduce you......

Cherry Cheesecake Cookies

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from Cook's Country

So here are my notes:
First, make sure your cream cheese and butter are room temp, way easier to cream my dearies, and I only used one can of pie filling. I got about 36 good sized cookies out of this recipe, good sized meaning one was enough. I used the black handled scoop from Orson Gygi. I wish dearly that it said what number or size it was, but no luck. I think next time I will make them a bit smaller, probably the purple handled scoop. If you have no idea what I am talking about that is okay too. And lastly, the options, oh the options....how about almond instead of vanilla extract. Or even lemon or orange oil. and the toppings are probably just as optional. Apple, raspberry, lemon, blueberry. I might even have to come up with some way to do peppermint for Christmas.