Very dangerous '-)
PhoenixWench
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 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 5 minutes away from chocolate cake at any
time of the day or night!
--
PhoenixWench
Toleration is not the opposite of intolerance but the counterfeit of it.
Both are despotisms: the one assumes to itself the right of withholding
liberty of conscience, the other of granting it.
-- Thomas Paine, The Rights of Man
http://www.flickr.com/photos/phoenixwench/
http://slywlf.livejournal.com/
http://phoenix-awaken.blogspot.com/
Aramanth Dawe
<slySP...@hvc.rr.com> wrote:
>
>5 MINUTE CHOCOLATE MUG CAKE
>4 tablespoons flour
>4 tablespoons sugar
>2 tablespoons cocoa
>1 egg
>3 tablespoons milk
>3 tablespoons oil
>3 tablespoons chocolate chips (optional)
>A small splash of vanilla extract
>1 large coffee mug (MicroSafe)
>
>Add dry ingredients to mug, and mix well.
> Add the egg and mix thoroughly.
> Pour in the milk and oil and mix well..
>Add the chocolate chips (if using) and vanilla extract, and mix again.
> Put your mug in the microwave and cook for 3 minutes at 1000 watts.
>The cake will rise over the top of the mug, but don't be alarmed!
>Allow to cool a little, and tip out onto a plate if desired.
>EAT ! (this can serve 2 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 5 minutes away from chocolate cake at any
>time of the day or night!
I love this recipe - but as a diabetic who is also sensitive to most
grains it was a problem...
Until I discovered I can replace the sugar with Splenda (I use the
tablet variety, crushed, because I'm too cheap to buy the
spoon-for-spoon). And I can replace the flour with nut meal (almond
is good, hazelnut is wonderful!). So now *I* can have 5 minute
chocolate cake too! Using Splenda and nut meal makes it a low-carb
cake for those following that kind of eating plan.
Az
cycjec
> PhoenixWench <slySP...@hvc.rr.com> perilous proposal:
>>5 MINUTE CHOCOLATE MUG CAKE
>>And why is this the most dangerous cake recipe in the world?
It is and I had mulled a mild reproach BUT:
AD> Until I discovered I can replace the sugar with Splenda (I use the
> tablet variety, crushed, because I'm too cheap to buy the
> spoon-for-spoon). And I can replace the flour with nut meal (almond
> is good, hazelnut is wonderful!).
Amazing. Thank you. Very helpful.
PhoenixWench
folks with health issues other than weight (which I have to deal with too).
Thank you for the suggestion - using nut meal hadn't occurred to me, as
I have no sensitivity, but it sounds yummy ;-)
I have a bag of spoonable xylitol I will use to replace the sugar. We
recently gave up Splenda and usually use Stevia, but I figured the
xylitol was marked as good for baking, and I haven't found Stevia in
bulk bags yet - just packets and tablets. Even hubby is using it now ;-)
PhoenixWench
this great (useful) site -
http://www.ehow.com/how_2268348_substitute-stevia-sugar-baking.html
This stuff is great! I even have been growing it in pots in my garden
for the past couple years, but usually buy the powder and tablets -
easier ;-)
Frank Reid
5 egg yolks
12 oz pack of chocolate chips
3 tablespoons brandy, Kahlua or Gran Marnier
1 1/2 cups heavy whipping cream
Oreo cookie or graham cracker crust (8")
Blend first three ingredients in blender on low for 1 minute.
Heat cream just to boiling. Pour into blender, blend on high for one
minute.
Pour into crust, chill, uncovered, in fridge for three hours. Cut
into 1" slices.
Very unhealthy, but you only need one small slice. SUPER rich. Takes
less than 5 minutes to make.
I keep a crust and a pack of chocolate chips around in case I need to
make one quick for a party. Just go out and buy the cream.
Suggestions: Make a fresh raspberry drizzle out of blended
raspberries and sugar. Drizzle on top. (doesn't work well when you
use the Gran Marnier).
Frank Reid
(and sometimes you gotta be unhealthy)
PhoenixWench
<drool> Thank goodness there are not enough substitutions possible to
tempt me to make this ;-)
Chris Zakes
caused PhoenixWench <slySP...@hvc.rr.com> to write:
(snip recipe)
>And why is this the most dangerous cake recipe in the world?
>
>Because now we are all only 5 minutes away from chocolate cake at any
>time of the day or night!
I printed this off for my wife this morning, and she made some this
afternoon. Now my daughter wants chocolate cake for breakfast every
morning.
<sigh> I had to tell her very firmly that her name *isn't* Cosby.
-Chris Zakes
Texas
The most exciting phrase to hear in science, the one that heralds the most
discoveries, is not "Eureka!" but "That's funny..."
-Issac Asimov
Frank Reid
> <sigh> I had to tell her very firmly that her name *isn't* Cosby.
"Dad is great! He gives us chocolate cake!"
Frank Reid
Tom the Alien Cat
... until-llllll ....
(a great story, that one)
tom tac
Tom the Alien Cat
>
> And why is this the most dangerous cake recipe in the world?
>
> Because now we are all only 5 minutes away from chocolate cake at any
> time of the day or night!
> --
> PhoenixWench
(followed by a flurry of approving, ravenous posts)
"Oh, yeah.
"Oooh, ahhh, that's how it always starts.
"Then later there's running and screaming." (quote from Jurassic Park
2)
(Tom shakes his head as he turns off the TV playing Jeff Goldblum, as
the cautious scientist in Jurassic Park 2.)
This is playing like some ridiculous SF movie, Phoenixwench! I'm
expecting you to morph into Dr. Evil or Darth Vader, revealing a
secret formula of that power.
Have you no scruples at all?
tom tac
(already looking around for the biggest mug in his kitchen)
PhoenixWench
The TheatrElf
news:k8qag59qhdfn4o66i...@4ax.com:
Or a gluten-free one. I was just pondering what to substitute
for the flour...
--
Xjahn
The TheatrElf
http://manormaniac.blogspot.com/
Just as Schopenhauer predicted, absolutely nothing is happening.
Purple
> Aramanth Dawe <ma...@westnet.com.au> wrote innews:k8qag59qhdfn4o66i...@4ax.com:
>
> Just as Schopenhauer predicted, absolutely nothing is happening.
Some one mentioned nut meal. I can think of three nut meals that would
be wonderful with the chocolate. Hazelnut, peanuts (assuming ya aint
allergic to 'em) or walnut.
John W. Vinson
wrote:
>I have a bag of spoonable xylitol I will use to replace the sugar. We
>recently gave up Splenda and usually use Stevia, but I figured the
>xylitol was marked as good for baking, and I haven't found Stevia in
>bulk bags yet - just packets and tablets. Even hubby is using it now ;-)
Just a note: stevia is associated with urinary incontinence. Karen quit
growing it for this reason...
--
John the Wysard JVinson *at* Wysard Of Info *dot* com
PhoenixWench
> On Fri, 20 Nov 2009 15:34:02 -0500, PhoenixWench <slySP...@hvc.rr.com>
> wrote:
>
>> I have a bag of spoonable xylitol I will use to replace the sugar. We
>> recently gave up Splenda and usually use Stevia, but I figured the
>> xylitol was marked as good for baking, and I haven't found Stevia in
>> bulk bags yet - just packets and tablets. Even hubby is using it now ;-)
>
> Just a note: stevia is associated with urinary incontinence. Karen quit
> growing it for this reason...
have...er... gastric side effects. Since neither of us are really big on
sweets, we only use Stevia in one or two cups of coffee a day as a rule,
and this is the first time I've bought xylitol - just to try a bit of
sugar=free baking. I'm pretty sure even Splenda isn't particularly
negative in such small amounts. I don't drink soda of any sort, and if I
make lemonade I use just enough real sugar to make it palatable. Other
than that we stick to flavors from fruit juices as a rule.
Erin Schlemme
while back.
Chris Zakes
laser caused Erin Schlemme <erinsc...@gmail.com> to write:
>I love this recipe -- I used a very similar one with some students a
>while back.
How did you manage to fit the students into the microwave? (Not to
mention in the cup.)
Wes Struebing
wrote:
>On Sun, 22 Nov 2009 17:04:22 -0800 (PST), an orbital mind-control
>laser caused Erin Schlemme <erinsc...@gmail.com> to write:
>
>>I love this recipe -- I used a very similar one with some students a
>>while back.
>
>How did you manage to fit the students into the microwave? (Not to
>mention in the cup.)
>
They fold well and have had long practice (phone booths, VW beetles,
etc...)
<running and ducking>
--
Wes Struebing
I pledge allegiance to the Constitution of the United States of America,
and to the republic which it established, one nation from many peoples,
promising liberty and justice for all.
Homepage: www.carpedementem.org
linkedin profile: http://www.linkedin.com/in/wesstruebing
Erin Schlemme
> On Sun, 22 Nov 2009 17:04:22 -0800 (PST), an orbital mind-control
> laser caused Erin Schlemme <erinschle...@gmail.com> to write:
>
> >I love this recipe -- I used a very similar one with some students a
> >while back.
>
> How did you manage to fit the students into the microwave? (Not to
> mention in the cup.)
Good teachers have some *amazing* classroom management techniques.
Erin
SAMK
I liked Bette Hagman's GF mix. I seem to recall it was sticky rice
flour, potato starch and... something else. "It substututed one for one
with reg flour and did not taste noticeably different. I can research
the exact proportions, if you're interested.
SAMK
The TheatrElf
news:hei5og$5tl$1...@news.eternal-september.org:
>> Or a gluten-free one. I was just pondering what to
>> substitute for the flour...
>>
>
> I liked Bette Hagman's GF mix. I seem to recall it was sticky
> rice flour, potato starch and... something else. "It
> substututed one for one with reg flour and did not taste
> noticeably different. I can research the exact proportions,
> if you're interested.
I actually have the recipe floating around somewhere. But I don't
do enough baking to justify keeping stockpiles of flours on hand.
But a bag of nutmeal? No sweat.
Besides, in two years, I haven't found sticky rice flour, or even
sweet rice flour. I use plain ol' white rice flour for gravies.
MUCH better than cornstarch!
--
Xjahn
The TheatrElf
http://manormaniac.blogspot.com/
Calvinists all, the Scots cavalrymen knew that man was born in
sin and they were bound and determined to prove it.
Eric Flint - "1632"
John W. Vinson
wrote:
>I actually have the recipe floating around somewhere. But I don't
>do enough baking to justify keeping stockpiles of flours on hand.
>But a bag of nutmeal? No sweat.
well... yes, but flour keeps much better than nutmeat meal. The latter will go
rancid unless it's kept frozen or at least in the refrigerator.
The TheatrElf
news:33r2h51asshrglmko...@4ax.com:
> On Sat, 28 Nov 2009 03:32:17 +0000 (UTC), The TheatrElf
> <xj...@netscape.net> wrote:
>
>>I actually have the recipe floating around somewhere. But I
>>don't do enough baking to justify keeping stockpiles of flours
>>on hand. But a bag of nutmeal? No sweat.
>
> well... yes, but flour keeps much better than nutmeat meal.
> The latter will go rancid unless it's kept frozen or at least
> in the refrigerator.
>
I'm in Florida. I have to keep all my GF flours in the fridge or
freezer or they clump up something fierce.
--
Xjahn
The TheatrElf
http://manormaniac.blogspot.com/
"Peace through superior firepower."
The TheatrElf
> On Sat, 28 Nov 2009 03:32:17 +0000 (UTC), The TheatrElf
> <xj...@netscape.net> wrote:
>
>>I actually have the recipe floating around somewhere. But I
>>don't do enough baking to justify keeping stockpiles of flours
>>on hand. But a bag of nutmeal? No sweat.
>
> well... yes, but flour keeps much better than nutmeat meal.
> The latter will go rancid unless it's kept frozen or at least
> in the refrigerator.
>
I'm in Florida. I have to keep all my GF flours in the fridge or
freezer or they clump up something fierce.
--
Xjahn
The TheatrElf
http://manormaniac.blogspot.com/
"Peace through superior firepower."
Aramanth Dawe
<jvinson@STOP_SPAM.WysardOfInfo.com> wrote:
>On Sat, 28 Nov 2009 03:32:17 +0000 (UTC), The TheatrElf <xj...@netscape.net>
>wrote:
>
>>I actually have the recipe floating around somewhere. But I don't
>>do enough baking to justify keeping stockpiles of flours on hand.
>>But a bag of nutmeal? No sweat.
>
>well... yes, but flour keeps much better than nutmeat meal. The latter will go
>rancid unless it's kept frozen or at least in the refrigerator.
If you have a food processor it's no problem. Just keep the nuts
whole until you need them, then grind them to order. I usually do a
cup or so of nuts at a time, if I need less I can use the small
'babyfood' grinder that came with my stick blender.
Az
Walter Bushell
Chris Zakes <dont...@gmail.com> wrote:
Still it's the same stuff as most cereals and using ground nuts for
flour and non caloric sweeteners not bad at all nutritionally.
--
A computer without Microsoft is like a chocolate cake without mustard.