Too Cute Tuesday: Microwaveable Chocolate Cake
Every Tuesday, it’s friends, a craft, and a cocktail. To get involved, check out the Too Cute Tuesday archives, join Too Cute Tuesday on Facebook, or contact Nicole to start your own Too Cute Tuesday group (it’s free and fun, we just like to coordinate!)
My Vinalhaven friend Meg sent me this recipe for microwaveable chocolate cake. Some have called it the ‘most dangerous recipe in the world’ because basically once you discover it, at any moment you are five minutes away from chocolate cake. Since we had several birthdays in the group in the past month (and I had a really crazy weekend as a bridesmaid), this seemed like an easy craft to relax with friends and get back in the swing of things.
Materials:
4 tbsp. flour
3 tbsp. sugar
3 tbsp. unsweetened cocoa
1 egg
3 tbsp. milk or half and half
2 tbsp. canola oil
large splash of vanilla extract
(Sue added instant coffee, which was good, and the recipe suggests chocolate chips, which also sound good)
A big mug
Cocktail of the Night: Limoncello (store bought this time)
1. Mix the three dry ingredients in a big mug. Pour limoncello in separate glass.
2. Stir in egg. Then add milk, oil, and vanilla.
3. Stir in extras, if you desire.
4. Microwave on high for three minutes. the directions warned it might go over the mug and it does if you have a shorty mug like I do. Sue and Sam’s cakes did not do this.
Too Cute Tuesday: Cream Puffs
Sometimes, you have to change plans at the last minute. TCT will resume it’s regularly scheduled program next week but this week, we’re giving one of our own a little TLC and taking the day off. Jodi, a TCT fan who has her own blog Living the Road Less Traveled, was kind enough to share her cream puff triumph as a guest post.
If you are looking for a cocktail, may I suggest a pre-Saint Patty’s Day treat of green beer? Just sayin…
This is a recipe I’ve had sitting in my box for quite some time. It originally comes from my Great Aunt Violet.
Bring 1/2 cup of water to boiling point and add 1/4 cup shortening; stir until melted. Bring back to boiling point and quickly add 1/2 cup flour and 1/4 tsp salt; cook, stirring constantly for about 2 minutes or until mixture forms small, smooth balls.
Cool slightly. Add 2 eggs, 1 at a time, beating after each. Beat for 5 minutes until mix is thick.
Shape dough into balls and place 2″ apart on a greased baking sheet (parchment paper would also work). Bake at 450 for 10 minutes; reduce heat to 350 and bake another 20-25 minutes.
Too Cute Tuesday: Lava Cakes
Too Cute Tuesday involves fun friends, a cheap craft, and a cool cocktail. To get involved, check us out on Facebook or contact Nicole.
Something about this rainy gross weather in Maine has made me pretty ravenous. Good thing was this was the week for lava cakes at Too Cute Tuesday.
My friend Kate had sent me a link to what I thought were lava cakes until yesterday when I realized they were whiskey cupcakes. This is what happens when I don’t read carefully. Sorry Kate, we’ll definitely make them another time but I had been advertising lava cakes on the Too Cute Tuesday Facebook page for two weeks, so I sort of had to do them! Good news is I was able to cover my gaff by finding a recipe for lava cakes on Foodista.
The effort was coordinated over email today. Everyone was so contributory. “I have a port that was made for chocolate!” Jen said. “How about Frangelico for the cocktail?” Sue added. How about those being great fillings for our lava cakes in addition to being good things to drink?!
Materials
3-4 oz chocolate chips
3/4 of a stick of butter (for chocolate), rest of butter for ramekin greasing
4 eggs, 2 whole eggs and 2 yolks
2/3 c. flour
1.5 c. confectioners sugar
pinch of salt
ramekins
various liquors (for filling)
bowl and whisk (or mixer if lazy)
bain-marie to melt chocolate and butter (or microwave if lazy)
Cocktail of the Night: Frangelico and milk, served on ice.
1. Gather in kitchen. Preheat oven to 450 and chat about the day for a few minutes. Let’s bake!