I work in online retail. That means this time of year, I barely have time to shower, let alone bake. But my sweet tooth has no understanding of this fact. And my stress level requires a certain amount of chocolate to maintain an even keel.
The solution to this dilemma? Nutella. Cake. In a mug – in the microwave.
Beware, this is highly addictive and incredibly simple and quick to make. Grab some pantry ingredients and mix them up in a very large mug. Pop in the microwave for 2 minutes or so. Top with vanilla bean ice cream if you dare.
“This is the best birthday cake I’ve ever had. Ever.”
“This is the best thing I’ve ever eaten.”
” I went to this bakery in New York and had a flourless chocolate that was the best thing I’ve ever eaten. I took another trip back to New York just to eat that cake again. This is better.”
“You take a bite and it seems like it should be way too sweet. Then it’s not. How? I love it so much!”
Normally I would not brag like this about something I’ve made, but I am giving the credit to this recipe. Also I’m not saying it, those are quotes from my co-workers. I made it because I was looking for something for a co-worker who is gluten free. It turned out to be the best dessert I’ve ever made.
I’ve made this for work about three times now. This last time I made it, I hearing people say “it’s THAT cake??” and kept seeing people hurry by my office to the kitchen to get a piece before it was gone.
So long story short, make this for all the chocoholics in your life, including those who are gluten-free. The ingredients aren’t inexpensive – this is 18 ounces of good chocolate and a half dozen eggs. But it’s beyond worth it. It has the silky texture of the inside of the most decadent chocolate truffle you’ve ever had. The recipe calls for all dark chocolate. Normally I use 80% Lindt bars – last time I scored hard at Tuesday Morning where they were on clearance for $1 each. But I’ve found that if I cut the dark with about 1.5 ounces of a milk chocolate bar, it gives it a great balance. You can even blend in some semi-sweet as well – whatever mix of chocolate you use, it turns out amazing. I also usually slip some vanilla in there that it doesn’t call for.
I decorated this one with a drizzle of melted semi-sweet chocolate, but it would also be great with a fruit topping, or just a light dusting of powdered sugar.
Ready for something crazy sweet? These Frosted Cereal Bars combine marshmallow, crispy rice cereal, peanut butter, chocolate…you get the idea. I made these for work for a birthday tomorrow. We have extra people at work right now, and I wasn’t sure the flourless chocolate cake would cover everyone so I made these to stretch a little bit.
They come together quickly with things you normally have on hand. I scaled the recipe to 2/3 the original and they filled a 9×13 pan perfectly. It says that will make 12, but I cut mine into 32 and they’re just the right size. I also dipped the tops in melted peanut butter chips then drizzed with melted dark chocolate chips to make them a little prettier.
Let’s make some seafoam! What am I talking about? I hadn’t ever seen or heard of seafoam until I went to school in Michigan. Before that, it was just a color of green to me.
Seafoam is an airy, caramel-flavored candy that is covered in chocolate, and is very crunchy but melts in your mouth. It’s tough to find here, so I went on the hunt for a recipe. This is my second attempt at this recipe, and I figured this time I’d record what happened, for better or worse.
Gather your ingredients.
This version takes dark corn syrup, sugar, baking soda, vinegar and chocolate chips.
Get pan ready to go – I lined an 8×8 with foil and sprayed it with non-stick spray. This makes it quick to cool and really easy to break apart in the end. I only made a half batch, so mine turned out a lot thinner than it would if you did the full batch. Seafoam is meant to be big thick blocks so that you get the airy layers, so I’d recommend using a loaf pan if you only make a half batch. Use a much bigger pan than you think you need. This will expand…a lot.
Pour the sugar, corn syrup and vinegar in a pan, mix them together and cook over medium low heat. This stage is going to take about 15 minutes or so. Mine turned out a little too done on the bottom. The recipe said to get it to 307 degrees and I left it on until it was right at 300 – that was too long. So I’d recommend turning off the heat at about 280 degrees.
Pour in the baking soda and mix it in. The baking soda reacts to the vinegar and the candy kind of volcanoes up, growing to at least double its size. Work quickly at this stage, and don’t stir too much. As soon as it gets fluffy like the 3rd frame above, get it into the pan.
Don’t worry about spreading it evenly, just dump it in the pan and let it cool. When it’s cool, break it into shards and dip them in chocolate. I melted chocolate chips in the microwave. I think I prefer milk chocolate on this candy, but you can use whatever you think will taste best. You can coat them completely, or just dip an end in to make them less messy to devour later. And voila – seafoam! Keep it covered tightly – moisture makes this gummy and there’s nothing worse than a sticky, gummy piece of seafoam.
It’s safe to say I am not one of the morning people who spring from bed, eager to take on the world and everything in it. Getting up and waking up on a daily basis is kind of a test of my maturity. Most of me is screaming, “noooooooo! I’m not getting up; you can’t make me!” and the responsible voice in my head (the one who’s really a bummer) forces me out to face another day. Actually, truth be told, my dog pouncing on me, challenging herself to sprawl all 60 pounds of herself on top of me and sticking her nose in my face is probably more of a motivator. If I didn’t have to get up to feed her, I might not have a job.
Anyway, after dragging myself into the kitchen and feeding the dog (the only reason I’m awake after all), I start to think about what I want to eat. My requirements for breakfast are few but important:
it has to be delicious, or it’s not worth making
it has to be easy enough to make with only one eye barely pried open
This morning, it was a Johnsonville’s Amazing Muffin Cups. A quick thaw of some Ore-Ida country style hash browns made a crispy crust for my sausage, egg and cheese breakfast. I had some precooked sausage, so I sprinkled that into the potato-lined ramekin and covered it in egg and cheese. Baked for a few minutes and out pops a warm, creamy delicious breakfast made with just one eye open.
If I have to get up, this is a good way to start the day. Give it a try – here’s the recipe. For one ramekin, I scaled the recipe back to 2 servings. But you can feed the whole gang with this one, too.
All I can say about this cake is oh my. I didn’t expect as many compliments as I got when I took this in to work. And to be honest, if I knew how good it was, I would have saved a little bit more at home.
This is what happens when you have buttermilk to use, and you want something sweet. Thank you to High Heels & Grills for the cake recipe, and to King Arthur Flour for the streusel idea. I mashed those two recipes together to make something…just wow. I think what I like about this over other coffee cake type recipes is that the spice runs through the cake as well, so it’s very cinnamony. Very Fall.
I’d highly, highly suggest making this one as soon as possible.
If you look at my recent posts, you’ll see a trend. Comfort food. Maybe it’s because work is so crazy right now, and maybe it’s just because it’s getting cold and warm things sound good right now.
But today’s comfort food is cheesy, warm, melty with a little crunch on top. Easy Cheesy Hash Browns live up to their name. They’re crunchy on top, lovely brown cheese on the bottom, and they’re just the right amount of rich gooey goodness inside. I made mine with Ore-Ida hash browns. Since I made a scaled-down batch, I omitted the soup but added some extra cheese. Make some on a chilly Fall day and you’ll be happy, happy, happy. Here’s the recipe.
It’s quite an upscale gourmet dinner night tonight – I hope you won’t be too put off by the skill involved
“Want me to make you a grilled cheese sandwich?” When my dad asked this question, the answer was always yes, but there was also a big giggle because we knew what was coming next.
“Poof! You’re a grilled cheese sandwich!” So tonight, at the end of a long Fall day, I wanted something warm, melty, and comforting. What’s better than a grilled cheese like Dad used to make? And still does make, but he’s there and I’m here so I have to make my own. Flanked with my childhood favorite side (and truth be told, I’ll never ever turn down a Tater Tot today either), the crunchy delicious Ore-Ida Tater Tot. Quick, delicious, and a good reminder that the simple things can be exactly what you need.
I’m fairly famous among my friends for not being the most…adventurous eater. Ok, I’m downright picky in some odd ways. So, sometimes it’s hard for me to try new things. So I doubt anyone I know expected me to try bison.
In this case, I’m very glad I stepped outside of my culinary box just a little to try something new. This recipe is delicious, but bison itself is just amazing. It’s lower in saturated fat, cooked properly it’s just as tender as beef, and it’s so flavorful. I braced myself for a gaminess that just never happened. It was so delicious.
So, if you’re a little picky like I am, don’t let it stop you from enjoying a delicious bison steak or burger. Try this recipe to get you started – you won’t be sorry!
Thank you to the Bison Council for providing the delicious sirloin steak used in this recipe. I’m a volunteer AllStar Brand Ambassador at AllRecipes.com! This means sometimes I receive products from advertisers like the Bison Council, but I’m not compensated in any other way. Products I get are only used for experience-based reviews here at MagicallyDelicious.com.
It’s officially Fall – my favorite season. I have all the windows open and it’s much too chilly for it. But I don’t care. I love snuggling up in the covers at night, and warming up my place with the oven as I bake Fall recipes like this one. Pumpkin is going to get quite a workout this season – I have a million recipes to try out and I love them all.
This one comes from a friend of a friend in Maryland – Sylvia Ruiz. It is a moist pumpkin bar with a spicy, buttery, caramelized gingersnap crust, and it really tastes like the season to me. Do yourself a favor and make these soon!
Heat oven to 350 degrees. Line a 13×9 pan with parchment paper. In a medium bowl, combine gingersnaps, 3 T brown sugar and melted butter. Press mixture into prepared pan and place in the refrigerator while you make the filling.
Beat together the eggs, 1 cup firmly packed brown sugar, pumpkin, vanilla and pumpkin pie spice mix until smooth. Add baking powder, salt and flour and stir just until incorporated. Remove the crust from the refrigerator and spread the batter over the crust.
Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pan and cut into bars. For clean cuts, dip knife in water between cuts.