…it’s a cake in a mug!
So, I have seen recipes for a “2 minute” cake you make in the microwave all over the internet and have been wanting to see if it was too good to be true. I found a quick recipe on Food Network, mixed it up, microwaved for 2 minuets, and voila! It rose and sunk like a souffle as soon as I opened the microwave door.
The verdict: not as great as an oven-baked cake (obviously), but great for instant satisfaction. Taste was reminiscent of the chocolate “cake” that comes in the 3-compartment microwave meals. Definitely tasted better warm than when it was cooled, as it became denser and drier.
Next time. if I’m going to try this again, definitely will aspire to make a microwave chocolate lava cake. 🙂
I love babka, aka chocolate, buttery, delicious goodness. I typically make them as chocolate swirl buns, but I felt compelled to try making them in loaf form. Â So, using Martha Stewart’s recipe, Â I set out making THREE loaves. One loaf for ME, one for an old co-worker who came to visit, and one to freeze and enjoy later!
Although too buttery and on the borderline of too chocolate-y (even for a chocoholic), the babka was oh-so-delicious and very well received. This was my first time making it with a crumb topping and I ended up with more leftover crumb topping that I think could reasonably top the three loaves. It is entirely possible that I was too stingy on the topping, but I didn’t want a whole loaf entire encrusted with topping.
When I got tired of eating babka for breakfast, I “upcycled” it to dessert by warming it and topping with ice cream. Â So good!
I can’t wait to see how well the frozen loaf turns out when I defrost and bake it. Supposedly you can freeze an unfrozen loaf for up to 1 month, defrost it for 5 hours, bake, and enjoy. I’m still waiting for a good time/celebration to defrost my swiss meringue for macarons, which BraveTart says you can freeze for up to 6 months!  I’ll post an update to let you know how well babka and swiss meringue freezes!
I was so inspired by at 350degree’s salted caramel cupcakes that I had to make something with salted caramel! Being a chocoholic, I had to make chocolate cupcakes to go with salted caramel frosting. Using a chocolate cake recipe from Smitten Kitchen and salted caramel swiss meringue recipe from Sweetapolia, the most delicious cupcake (to date) was born. It was the perfect combination of chocolate, caramel, and buttery goodness. Yum!
I first sank my teeth in a slice of deliciously addicting, chocolaty babka when my coworker bought a loaf from Panera. So when Deb from Smitten Kitchen posted a recipe for chocolate swirl buns a few weeks ago, I knew I had to make some!
This recipe was quite easy to follow and had delicious results! Here are the buns when they came out of the oven:
Of course I couldn’t resist eating one before they cooled. And they were quite delicious in all their gooey, decadent chocolate glory. 🙂
This is definitely a recipe for the serious chocolate lover! Some deadly variations that come to mind are a “death by chocolate” version (adding cocoa powder to the dough) or making a chocolate dough with white chocolate rolled inside. Oh, the possibilities!
cookie cathy 