Makes one serving, cooks in microwave!
1/4 c. flour
1/4 c. sugar
2 T cocoa powder
1/2 tsp baking powder
pinch salt
3 T melted butter
3 T whole milk
1 smallish egg
splash vanilla
1 oz broken up chocolate of choice (We usually use 10ish chocolate chips, or a couple squares of a hersheys bar)
1 T water
In a large mug, use fork to mix flour, sugar, cocoa, baking powder, and salt. Add in melted butter, milk, egg, and vanilla. Mix well to combine, make sure flour is mixed off the bottom. Place chocolate pieces in the center- Don't Mix or push down! It sinks as it cooks. Drizzle T water on top of batter, do not mix. Cook in microwave for 1 minute, 15 seconds. Don't overcook, sides should look done, center should look a bit wet. Let cook for a minute, add ice cream or whipped cream.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Thursday, April 23, 2020
Sunday, January 3, 2016
Peanut Butter Cup Cheesecake
PB Cup Cheesecake
1 1/2 cups crushed pretzels
1/2 cup melted butter
Mix together and press into the bottom of a 10" springform pan. Bake for 5 minutes at 350.
Spread on warm crust
3/4 cup melted peanut butter
3 packages cream cheese
1 cup sugar
8 oz sour cream
1 1/2 tsp vanilla
3 eggs
3/4 cup fudge topping
PB cups
Whipped cream
Cream together cream cheese and sugar until well blended. Add in sour cream and vanilla.
Mix in eggs until just blended (overbeating will cause bubbles in the mixture, which can make the cheesecake crack).
Reserve 1 cup cheesecake mixture, pour the rest on top of the crust.
Mix remaining cheesecake with 1/3 cup fudge, pour on top of cake, use knife to swirl.
Bake in water bath at 350 for 65 minutes.
Open oven, allow cake to cool with door cracked for one hour. Refrigerate overnight. Decorate with peanut butter cups, remaining fudge, and whipped cream.
1 1/2 cups crushed pretzels
1/2 cup melted butter
Mix together and press into the bottom of a 10" springform pan. Bake for 5 minutes at 350.
Spread on warm crust
3/4 cup melted peanut butter
3 packages cream cheese
1 cup sugar
8 oz sour cream
1 1/2 tsp vanilla
3 eggs
3/4 cup fudge topping
PB cups
Whipped cream
Cream together cream cheese and sugar until well blended. Add in sour cream and vanilla.
Mix in eggs until just blended (overbeating will cause bubbles in the mixture, which can make the cheesecake crack).
Reserve 1 cup cheesecake mixture, pour the rest on top of the crust.
Mix remaining cheesecake with 1/3 cup fudge, pour on top of cake, use knife to swirl.
Bake in water bath at 350 for 65 minutes.
Open oven, allow cake to cool with door cracked for one hour. Refrigerate overnight. Decorate with peanut butter cups, remaining fudge, and whipped cream.
Monday, February 9, 2015
Lemon Bundt Cake
Lemon Bundt Cake
1 box Lemon Moist Deluxe cake mix
1 small box (3-4oz) lemon instant pudding and pie filling mix (non instant works)
4 lg eggs
1 c water
1/2 c oil
Spray and flour bundt cake pan.
Mix all ingredients for 2-3 min. Bake 50-60 min until knife comes out clean.
Cool and invert 25 min or so.
Glaze with powdered sugar and lemon juice glaze, with small amount milk and almond flavoring.
350 degrees for 50-60 min
1 box Lemon Moist Deluxe cake mix
1 small box (3-4oz) lemon instant pudding and pie filling mix (non instant works)
4 lg eggs
1 c water
1/2 c oil
Spray and flour bundt cake pan.
Mix all ingredients for 2-3 min. Bake 50-60 min until knife comes out clean.
Cool and invert 25 min or so.
Glaze with powdered sugar and lemon juice glaze, with small amount milk and almond flavoring.
350 degrees for 50-60 min
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