Microwave Chocolate Cake in a Mug

Aunt Peg's Jewelry used this recipe along with some darling Christmas mugs to create quick and inexpensive gifts.
These were a hit with everyone who purchased them, and we have had a lot of requests for the recipe since...

It really makes an excellent cake (enough for 2 people) in the microwave in 3 minutes. No Kidding!

Chocolate Cake in a Mug

4 Tbsp. flour 

4 Tbsp. sugar

2 Tbsp. cocoa

3 Tbsp. chocolate chips (mini are best)

Mix dry ingredients together.

(at this point if you are making this mix to give, place the mixed dry ingredients in a small bag, and add chocolate chips on top-seal bag)

Add chocolate chips.

Remaining ingredients & directions...

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

Lightly coat the inside of a microwave safe mug with non stick spray. Add dry ingredients. Mix well with a fork. Add egg, and mix again.  Pour in milk, oil and vanilla. Mix well.

Add chips.

Pour into mug, place in microwave and cook for 3 minutes (1000 watt).

photo of the cake baking in the microwave

Cake will rise over the top of the mug, don’t be alarmed. Allow to cool slightly, dump onto serving plate and enjoy!

Here are some photo's of the gift set we offered during the Christmas Holiday...

We're linking up here:

Beat the winter blue's, indulge your sweet tooth

Marshmallow Layer Brownies

I love brownies.  So do my family.  We're a bunch of happy campers whenever I make a pan of them.  We really love this recipe!

Oh boy...these are chocolaty goodness at it's best...

MARSHMALLOW LAYER BROWNIES

1 box brownie mix -family size works best-

(plus the ingredients to make the brownies)

1 (10 oz.) pkg. marshmallows

Frosting:

2 c. sugar

1/2 c. butter

4 Tbsp. baking cocoa

1/4 c. corn syrup

1/2 c. milk

pinch salt

1 1/2 c. powdered sugar

1 tsp. vanilla extract

Using your kitchen shears, cut the marshmallows in half.  Set aside.

Prepare the brownies according to package directions for the 9 x 13 size pan.  5 minutes before the baking time is completed remove the brownies from the oven and cover with the marshmallows.

Return to the oven and finish the baking time of 5 minutes.
Place the baking dish on a wire rack to cool completely.

While brownies are cooling, place the sugar, butter, baking cocoa, corn syrup, milk and the pinch of salt in a medium sauce pan and bring to a boil. Boil 1 minute, and then remove from heat.  Beat in the powdered sugar and vanilla extract, mixing until smooth.

Pour chocolate mix over the marshmallow layer of the brownies, spread to even it out, and allow to cool completely until frosting is set.

Cut into 24 equal size squares and store in an airtight container.  Your gonna love these!!!

We love linking up with:

http://sweet-as-sugar-cookies.blogspot.com/

Are you a sport's mom? You need these...

This fabulous customized sports charm is being offered by our new company~Joyful Creations!~.

YOU MUST CHECK THESE OUT!

They customize the charm with your child's jersey #, team color, and first name initial!

AND HOLY CRAP, THEY ARE ONLY $9.50!

NO KIDDING!

Spread the word, and hop on over to get one:

Pride and Joy Charms

Pride and Joy Charms

Frog Eye Salad (what kind of name is this?)

This is a wonderful salad, but seriously who gave it this name?  The name is kind of disturbing...why would I want to try it?

But, on to the salad...IT IS SOOOO GOOD! This recipe is my dad's favorite version and so we make it often.
A small warning however, this recipe make a GINORMOUS amount of salad! It will last several days in the fridge, but we like to share ours with friends or neighbors.

Frog Eye Salad

1 c. sugar

2 Tbsp. flour

2 1/2 tsp. salt, divided

1 3/4 c. pineapple juice

2 eggs

1 Tbsp. lemon juice

1 box Acini-De-Pepe pasta

3 (11 oz.) can's mandarin oranges

2 (20 oz.) cans pineapple chunks

1 (20 oz.) can crushed pineapple

1 (12 oz.) frozen whipped topping, thawed

About 4 hours before you would like to serve the salad (or even the day prior), place a large strainer over a large mixing bowl, open all the canned fruit and drain (BE SURE TO RESERVE THE JUICES).  Set aside to continue draining.
In a medium size sauce pan combine the sugar, flour, and 1/2 tsp. salt.  Gradually whisk in the reserved juice and the eggs. Cook over medium heat until thickened.  Add the lemon juice and cool to room temperature.
Cook the Acini-De-Pepe pasta according to package directions.  Cool. Mix the fruit, pasta, and remaining salt together and refrigerate until cold.  Remove from fridge, add thawed whip topping, stirring until incorporated then return to the fridge until ready to serve.

Note:  I always let my fruit drain for several hours before starting to assemble the salad.  The drier fruit helps the salad hold together better.