Cynthia came home from work on Friday with a recipe she wanted to try out.
If this recipe actually worked, you could have homemade chocolate cake in a matter of minutes…anytime you wanted with these simple ingredients…
The implications were staggering, but Cynthia was skeptical. Still, she decided she’d try it out this evening after dinner to see what would happen.
Following the simple instructions, she quickly mixed the components into a coffee mug which she then put in the microwave.
The timer was set for 3 minutes, the door was closed and we watched with anticipation. Cynthia was still not convinced it would work. She thought it more likely we’d end up with a small explosion of chocolate goop in our microwave, but after the first minute the concoction began to rise up and the smell of chocolate cake filled the room and after 3 minutes we took the cup from the microwave and let it cool…
Then we tipped the cup over and the cake fell onto the plate
It smelled like chocolate cake. It looked like chocolate cake. The only thing left was the taste test.
Our friend Jim offered to take the first bite and pronouced it delicious! We each had a bite ourselves and it was quite good!
Here’s the recipe in text form if you want to give it a try yourself
4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
3 Tablespoons milk
3 Tablespoons oil
Mix flour, sugar and cocoa
Spoon in 1 egg
Pour in milk and oil, and mix well
Put in microwave for 3 minutes on maximum power (1000watt)
Wait until it stops rising and sets in the mug
Tip contents out of mug onto saucer.
Today I am grateful to live in a home where the occupants place a priority on stocking the fridge and the pantry in such a way as to allow for (amongst other things) the spontaneous baking of a batch of home made, triple choclolate brownies.
Since I have been asked for the recipe by several people:
3/4 c. Hershey’s cocoa
1/2 tsp. baking soda
2/3 c. butter, melted
1/2 c. boiling water
2 c. sugar
1 1/3 c. flour
1 tsp. vanilla
1/4 tsp. salt
1 c. Hershey’s semi-sweet chocolate chips
1 bowl butter cream frosting
In bowl combine cocoa and baking soda. Blend 1/3 cup melted butter. Add boiling water; stir in sugar, eggs and remaining 1/3 cup melted butter. Stir until smooth. Add flour, vanilla and salt. Blend completely. Stir in chocolate chips.
Pour into prepared pan, 13 x 9 x 2 inches. Heat oven to 350 degrees. Grease pan. Bake 35-40 minutes. Cool completely. Frost with Butter Cream Frosting. About 3 dozen brownies.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.
Cynthia has now added home made risotto to her cooking repertoire.
She is amused by the response to the pork chop post. I pointed out that this is no less weird than the fact that several people have actually linked to the beer butt chicken post.
There’s no obvious rhyme or reason to what will and will not get a response around here.
The Lone Star Beer
It looks quite queer
clap clap clap clap
Deep in the butt of chicken!
Cynthia has discovered a new recipe that has been working very well for us and I thought I would share.
It’s beer-butt chicken and it’s yummy!
All you need is a chicken, salt, pepper, olive oil, rosemary and a beer (any brand).
Clean the chicken and prep it by salting the inside just as you would if you were going to bake a chicken.
Open the beer and drain or drink 1/4 to 1/3.
Waste not, want not I always say!
Place the chicken over the beer can in a pan suitable for using in your oven.
Slather the chicken with liberal amounts of olive oil and rosemary.
Place in oven and cook as per instructions on the wrapper you chicken came in.
Remove when done
Come out perfect and is moist and delicious!