Microwave Chocolate Cake

This is for when you have One of Those Days. You know the kind I’m talkin’ about. They’re the ones when you wish you could just crawl back into bed, or escape to a warm sunny beach in the Bahamas, or sit and watch a chick flick completely uninterrupted while eating something rich and chocolate-y!
Thanks to my dear friend Kris, I found that recipe!
When I’m having One of Those Days, the last thing I often feel like doing is baking a complicated dessert or sharing. With this you don’t have to do either.
All it takes is a few simple ingredients, a coffee mug and a microwave…
First get out one standard sized (11 oz or larger) microwave safe coffee mug.
Place
4 Tbsp flour
4 Tbsp sugar
2 Tbsp unsweetened cocoa
dash of salt
into the mug and whisk together with a spoon. You can even use the Tbsp, then you have fewer dishes to do! Bonus!!!

Then add
2 Tbsp oil
2 Tbsp cold water
splash of vanilla
and mix thoroughly. Be sure to scrape the sides and bottom well.
Then fold in
a small handful of chocolate chips

Microwave on high for 1 1/2 minutes. Let sit for 1 minute in microwave.

Remove and let cool a bit before eating.

It is really hot and gooey (sort of reminds me of lava cake) and perfect with a cup of coffee or a glass of cold milk!

Sugar and Stick Free

I learned this trick several years ago and I LOVE it! Why grease and flour your pan when baking cakes or quick breads? Instead of flour use sugar… It gives your baked goods this yummy sweet crisp crust and everything you bake slips right out!

Our Favorite Salsa

I have no idea what this salsa is really called but I know that we LOVED it last year! I am also thankful that although I lost it my friend Ann Marie still had the copy I gave her!

8 cups chopped tomatoes

6 cloves garlic, chopped

2 1/2 cups chopped onions

1 cup chopped jalapenos

1 cup chopped bell peppers

1 cup tomato sauce

1 cup apple cider vinegar

2 Tbsp pickling salt

2 1/2 tsp cumin seed

crushed red pepper to taste

Mix all this in a large pot and bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.

 

 

Remove from heat and stir in the juice from 1 lime and 1/2 cup chopped fresh cilantro.

Fill hot pint jars to 1/2” headspace and process for 20 minutes in boiling water bath. Let rest 5 minutes before removing from canner.

Homemade Enchilada Sauce

This recipe for enchilada sauce is pretty tasty and easy to make, too. Pour it over whatever meat-stuffed tortillas you like, top with shredded cheese and you’re done! Oh, you should bake them before you eat them… :o)

Bring 4 cups water to a boil. While water is coming to a boil, whisk together 2/3 cup cold water and a scant 2/3 cup flour until smooth.

Whisk in

1/2 cup chili powder (I use a combo of regular and hot chili powder)

2 tsp ground cumin

4 tsp garlic powder

1 1/2 tsp salt

1/8 tsp cinnamon

1 tsp sugar

Boil and whisk for 3 minutes.

Stir water/flour mixture and slowly pour into boiling mixture. Whisk well to eliminate any lumps. Continue to boil and whisk for 1 minute.

Roll either flour or corn tortillas with the meat of your choice (shredded beef, chicken or pork or ground beef). Place into glass baking dish with a little sauce on the bottom. (I forgot this step in the picture… oops!)

Top tortillas with the enchilada sauce. Sprinkle with shredded cheese.

Bake at 375 until cheese melts and enchiladas are heated through.