Uh Oh, I’m in Trouble

>Attention: If you do not have any self control when it comes to chocolate then stop. Stop right there. Don’t read on, this is dangerous.

What’s so dangerous about that coffee mug? Just a pretty blue coffee mug.

Oh yeah, is that all it is? How about now?


Oh, big deal coffee and little bite of cake. What’s so dangerous about that?


What’s so dangerous you ask? Chocolate brownie cake in a mug in less than 5 minutes. That’s what.

Sometimes I just crave chocolate. But I don’t always have the time to bake an entire cake or batch of brownies. Not to mention the dishes, oh the dishes. It’s times like that, that this recipe is going to be dangerous. It’s not going to replace the recipe you use for a party or a birthday cake, but when you’re watching a movie and can’t shake a chocolate craving, this’ll do it.

Coffee Mug Brownie Cake

4 Tbsp all-purpose flour
3 Tbsp sugar (if you like things sweeter you can increase this to 4)
2 Tbsp unsweetened cocoa powder
Dash of salt
2 Tbsp vegetable oil (I haven’t tried it with applesauce but I think it would work and cut out the fat)
2 Tbsp milk (or water, but I’ve tried both and like the texture better with milk)
Optional 1 tbsp chocolate chips

In a coffee mug stir together the flour, sugar, cocoa powder and a dash of salt. If you’re using chocolate chips, add them now. Add the vegetable oil and milk and stir well with a fork. Make sure to break up all the clumps. Microwave for 1 minute. It should still look a little moist on top.

Drizzle with a little chocolate syrup if you like or just take a seat on the kitchen floor and eat it with the same fork you mixed it with…. Not that I’ve ever done that.

Adapted from Instructables

Pumpkin Blondies


** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

If you have followed my blog at all over the last year or so then it probably comes as no surprise to you that I love fall. It’s just absolutely my favorite season for so many reasons. First, many of my favorite people were born in the fall (including my husband, my mom and my sister). I was also married in the fall. On top of that I think that fall has the best sights, smells, and food. How can a row of trees with leaves that have just turned brilliant shades of yellow, orange and red not make you smile? But my favorite part of fall is the pumpkins. Pumpkins for decorations, pumpkin for scented candles and most of all pumpkin for eating! That’s why I knew the moment I saw these that I would be making them and they were everything I thought they would be and more. If you like pumpkin half as much as me then you must try these.

Pumpkin Blondies
(Adapted from Annie’s Eats)

Ingredients

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1/2 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1/2 cup toasted nuts, optional

Directions

Preheat the oven to 350° F. *Grease and flour (or use bakers spray) a 9×13-inch baking dish.

In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate chips (and nuts, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, cut into 24 squares and transfer to a serving platter.

*Annie’s recipe calls for lining the pan with foil, but I didn’t want to mess with it so I just used my bakers spray. I had no problems cutting the blondies and transferring them to a serving platter. So I don’t necessarily think you have to use foil.

My new favorite brownie….

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

A few weeks ago I had a baking mishap with my normal brownie recipe and I didn’t have enough chocolate to make the recipe over again. I was making the brownies for someone else so I had to come up with something. I had cocoa powder but I didn’t want to make the Hershey recipe. After looking around on the Internet I finally remembered there was a recipe on the back of my King Arthur all-purpose flour bag. The recipe worked with the ingredients that I had so I went for it. I am so glad I tried it! These brownies had a great texture and flavor. I liked that they weren’t too gooey (since I was cutting them and plating them for some one else) but they also weren’t cake like either. It was a perfect combination. Give it a try and I promise you won’t be disappointed

Perfect Brownies (that’s my title for them ;))

Ingredients
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla extract
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips (I omitted these)

Directions
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. * This was such an awesome tip. I had never done that before but it really worked!

Transfer the sugar mixture to a medium-sized mixing bowl, if you’ve heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9″ x 13″ pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Source: King Arthur Flour

Peanut Butter Marbled Brownies

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

If you’re in the market for a rich, dense, chocolaty, peanut butter brownie, you’ve come to the right place. I’ve had this recipe tucked away for over a year now and now I’m kicking myself for not getting it out sooner. These brownies were a perfect balance between cake and fudge brownies. Not to dry not to wet. I highly recommend you try them – like now.

Peanut Butter Marbled Brownies
(Source: Allrecipes.com)

Ingredients

6 oz cream cheese, softened
1/2 cup peanut butter
1/4 cup white sugar
1 egg
2 tablespoons milk

1 cup butter or margarine, melted
2 cups white sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips optional
2 tablespoons chocolate syrup, such as Hershey’s

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan.

In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.

Reserve 1 cup of the chocolate batter and spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.