Wednesday, January 25, 2012

Chocolate Nutella Espresso Mug Cake

So I originally found this recipe here and I instantly fell in love. It's such a wonderful idea for a snack for one or two and look how cute it is! So I figured I'd make my own version.

For one mug:
1 egg
1 1/2 tbsp. canola oil
2 tbsp. milk
3 tbsp. Nutella
1 heaping tsp. espresso powder or instant coffee powder (less if you're not into a strong espresso flavour)
3 tbsp. cocoa
2 tbsp. sugar
3 tbsp. flour

1. With fork, whisk egg and add coffee powder and oil, mix well.
2. Add cocoa and coffee powder, mix well, again.
3. Add the Nutella, and really mix well, because it's thicker.
4. Add the sugar, flour, and milk, mix until creamy.
4. Microwave on high for 2.5-3 minutes. Once cooled add whipped cream and strawberries or some white chocolate and caramel. Enjoy!

Image and video hosting by TinyPic

Image and video hosting by TinyPic

Image and video hosting by TinyPic

Thursday, January 19, 2012

the cookie jar - what's wrong with it?

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For as long as I've been baking (about nine years now, wow!) never have I ever been able to succeed in making a cookie just right. They always, always are either too flat, too puffy, and always, always dry out after the first day. This problem though, has only ever lived within my kitchen. When I was a culinary student my subconscious gathered that what I was doing was going to be judged, and decided to turn out wonderfully. Sadly, that was the first and only time that happened.

So, when I found yet another recipe for the simple chocolate chip cookie, I figured I had nothing to lose if I tried it out (except for all those ingredients that my mother nothing to lose!) Once again, I was highly disappointed with my ability (or more so lack of) to make chocolate chip cookies.

I used Jacques Torres' Secret Chocolate Chip Cookie Recipe because it looked absolutely delectable. But, even though the delicious tingling taste bud sense was there, they looked awful. I followed all the instructions to the T, but I got flat cookies. And even though they were supposed to be flat, I'm sure they weren't supposed to be crepe flat.

So, if you happen to make this recipe just for kicks (or any other favourite cookie recipe for that matter), would you mind telling me your little secret to success? It would be so lovely!

Some day when I'm married and have children, my children will be the most deprived when it comes to cookies if their own baker of a mother can't make a simple chocolate chip cookie.

P.S. I found a new blog that's got sooooo many wonderful recipes! She collects them and posts all on her blog page with photos galore! It's like you just walked into a buffet line and you don't know what to pick first to eat (or in this case, make). So, go check out FoodGwaker and tell me your favourite new treasures!

Monday, January 2, 2012

Deep Dark Chocolate Cake

Image and video hosting by TinyPic

Image and video hosting by TinyPic

1 cup sugar
1/2 cup Crisco oil/canola oil
2 eggs
3/4 cup cocoa
2 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup hot water

1. Preheat oven to 350 degrees F. Grease either 13x9 inch pan or 9 inch springform pan.
2. In large bowl mix together the first four ingredients.
3. In small bowl combine the next three ingredients, mix well (batter will be a bit dry). Add the hot water and mix until consistent.
4. Pour batter into prepared pan and bake for 30 minutes.

*The cake in the photo is two 9 inch cakes, a recipe and a half divided into two pans.
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