Thursday, September 25, 2008

From My sister, Vicki - Wouldn't this be a great teacher gift!?! What a fun treat to send the dry stuff tied to the handle of the mug in a cute baggy, and have the other stuff in a separate bag inside the mug (or all in separate little containers in a basket. I would have loved that when I was teaching! Hello LUNCH!!!

1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk and oil and vanilla, mix well. Add chips, if using. Put mug in microwave, and cook for three minutes on 1000 watts. Cake will rise over top of mug--do not be alarmed!Allow to cool a little; tip onto a plate if desired. Eat!

(This can serve two if you want to feel slightly more virtuous.)

***And WHY is this the most dangerous cake recipe in the world?

Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***
* Edit * Ok. I tried it. Hmmm, not the best cake I've ever eaten: a little rubbery (perhaps because it was microwaved) and pretty chocolatey. However, I think the goal of it is being accomplished. What we ask of it is a quick chocolatey-baked-good fix. There was nothing wrong with it that a scoop of ice cream and a little hot fudge couldn't fix! I think the recipe needs some tweaking, so I will make the sacrifice and try again tomorrow. I'll let you all know how it goes. (Definitely enough for two.)

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posted by SuperCoolMom at 3:14 PM | Permalink | 3 comments
Tuesday, September 23, 2008
Roasted Red Pepper and Herb Spread
Roasted Red Pepper and Herb Spread
from Jill Kramer, and I got it from Wendi (Dancin Queen) Thanks Wendi!!
So delicious! I will definitely be making this one again and again!

1 medium red pepper (roast according to directions below)
1 pkg. (8 oz.) cream cheese, softened
1/3 cup milk (I substituted Mayo)
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 small garlic clove, coarsely chopped (I roasted mine along with the red pepper)
1/2 c. loosely packed fresh parsely leaves, chopped
1/4 cup snipped chives or green onion
1 tsp. fresh thyme leaves (didn't have any, so I'm calling it optional)

1. To roast pepper: Preheat broiler. Place pepper on rack under broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Place pepper in a paper bag until cool enough to handle, about 10 minutes. Then peel and chop as normal.

2. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stuil in parsley, chives, and thyme. Cover and refrigerate if not serving right away. (I didn't follow directions. I softened my cream cheese then stirred everything else in with a fork. So I have a chunkier / whiter version.
Serve with baguette slices toasted and butter, or crackers! Oooh, I want it on a bagel too!

Destined to become a favorite!
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posted by SuperCoolMom at 7:22 PM | Permalink | 3 comments
Saturday, September 20, 2008
Deanie's Rich Chocolate Frosting
Love your recipes, as always! Here is one to try that has become a staple for cakes at my house

2/3 cup cocoa
6-8 TB boiling water
1 cube butter
3 cups powder sugar
1 tsp vanilla

Place cocoa in bowl, add boiling water a little at time to make paste. Add butter, beat, then add sugar and vanilla, beat till smooth. You may need to tinker with the water and sugar for the correct consistancy. This is dark and rich, everybody loves it!

Thanks Deanie!

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posted by SuperCoolMom at 9:45 PM | Permalink | 3 comments
Fruitilicious Icecream
It's a gallon of either vanilla icecream or pineapple sherbert mixed with cubed banana's, a can of crushed pineapple (if you aren't using the pineapple sherbert already), and frozen raspberries sugared and smashed a little. Blend it all up freeze and bam amazing icecream. Enjoy!

Thanks Dusty!

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posted by SuperCoolMom at 9:43 PM | Permalink | 0 comments
Thursday, September 18, 2008
Heavenly Lime Cheesecake
1 small package lime (or lemon) jello
1 8 oz. package cream cheese
1 cup sugar
1 lg. can evaporated milk (refrigerate until cold)
1 lemon (juice of)

Mix jello with 1 cup hot water & cool. Cream sugar & cheese and whip until soft. Whip chilled milk, add to cheese and whip. Add jello (just starting to gel) and juice. Pour in graham cracker crust lined pan. Chill.

Graham Cracker Crust:
9 double crackers
1/2 cube butter

Pat Reidhead made me this and brought it when I had Elizabeth. I LoVEd it! Sooo delicious, I could barely bring myself to share any with the kids! It tastes best when snuck spoonful by spoonful out of the fridge.

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posted by SuperCoolMom at 9:39 AM | Permalink | 2 comments
Corn Dog Muffins

makes 24 (large) muffins

* 2 (8.5 ounce) packages cornbread mix like Jiffy
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese, american worked great too
* 1 pkg. (9) hot dogs, cut in small pieces and browned
*1/3 cup baking mix (like bisquick), but I used waffle mix (optional, but the batter looked a little thin to me)

1. Preheat oven to 400 degrees F. Lightly grease muffin tins.

2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs, cheese and hot dog pieces into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full.

3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

I got this recipe from Kay! Thanks for sharing! They were so good, that some kid stole one off my photo plate, before I could even try them. Good thing it made 2 dozen!

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posted by SuperCoolMom at 9:29 AM | Permalink | 2 comments
Saturday, September 13, 2008
Chocolate Buttercream Frosting
cream together:
1 cup shortening
1 cup butter
then add:
2 teaspoons Vanilla
gradually add:
2 lbs powdered sugar (sifted)
4 tablespoons milk
6 one ounce squares unsweetened bakers chocolate, melted
plus 2-4 more Tablespoons milk

Makes 6 cups. Refrigerate in covered container up to two weeks. Rewhip before using.

Doubled recipe covered and prettied up a 10 inch x 4 inch layered cake. From Wilton Wedding Cakes: A Romantic Portfolio, p. 76. Love it. Buy it!

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posted by SuperCoolMom at 12:30 AM | Permalink | 2 comments