Cake in a mug recipe

This chocolate cake in a mug is a chocoholic's dream and you can make it in less than 5 minutes - and yes, that does include mixing and cooking time! This cake is dangerous and delicious. Find a scoop of ice-cream to eat with it or just wait in front of your microwave with your spoon ready!
Category:

Budget, Cakes & Baking, Chocolate, Dessert, Easy recipes, Kids cooking, Snacks
Ingredients:

    4 tbsp self-raising flour
    2 tbsp sugar
    2 tbsp cocoa
    1 egg
    3 tbsp milk
    3 tbsp vegetable oil
    1/2 tsp vanilla essence
    1 tbsp chocolate chips

Method:

In a large mug, place all the dry ingredients and mix well with a spoon. Use the spoon to grind all of the cocoa against the side of the cup so there are no lumps.

Add the egg and beat it a little on top of the dry ingredients to break the yolk.

Add the oil, milk and vanilla and mix until well combined.

Stir the chocolate chips in and put into the microwave on high for 3 minutes.

Serve with a nice big scoop of ice-cream.
Notes

    This a dirty little secret and should only be shared with other chocoholics so shhhhh.
    Mix it really well and you will end up with a cake that rises beautifully and has a  great texture.
    This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

How to Make a Chocolate Cake

Are you looking to make a delicious chocolate cake? There are so many variations that it might be difficult to choose a single recipe. Here's a simple one to get you started along with several variations to suit the occasion.

Ingredients

    1 1/2 cup (192 grams) flour
    1 cup (201 grams) sugar
    1/2 teaspoon (7 grams) salt
    1 teaspoon (2 grams) baking soda
    3 tablespoons (43 grams) cocoa
    1 tablespoon (15 ml) vinegar
    6 tablespoons (90 ml) oil
    1 teaspoon (5 ml) vanilla essence or 2 tsp. (2ml) vanilla extract (optional)
    1 cup (200 ml) water
    2 eggs

1
Sift the dry ingredients together. The dry ingredients are: flour, sugar, salt, baking soda, and cocoa. Simply place everything in a sifter and shake it back and forth over a bowl to eliminate the clumps.

2
Stir in the liquid ingredients and stir well. These are the vinegar, oil, vanilla, water and egg. Some people like to add these ingredients individually, but others stir them together in a second bowl and before adding them to the dry ingredients.

3
Pour the mixture into an 8-inch greased and floured round pan. The grease and flour will keep the mix from sticking to the pan.

4
Bake at 350 °F (177 °C). (175 C.) for 30 minutes.

5
Let the cake cool for 5 minutes.

6
Frost as desired.

Gluten Free Peanut Butter Brownies

Gluten free peanut butter brownies with the addition of shredded coconut. They're to die for, and incredibly pop able!

Coconut and peanut butter isn't a very popular combination and I have no idea why. They're perfect together! And peanut butter and coconut in combination with chocolate? To die for.

These brownie bites are ultra chewy, fudgy and dietary-friendly. I used buckwheat flour to make them grain-free and gluten-free, but if you don't need these brownies to be gluten-free, you can use whole wheat flour. They're also dairy-free if you use dairy-free chocolate and coconut oil instead of butter.

If you've tried buckwheat flour before but weren't impressed by the "earthy" taste - fear not, for these brownie bites taste of nothing but chocolate! And in case you're wondering how buckwheat can be grain-free: buckwheat isn't related to wheat at all and is actually a so-called pseudo-grain! It's a pretty nifty flour, which also happens to be whole grain (despite it not being a grain!) It all seems rather confusing and contradictory, but what's really important is that it's absolutely amazing in chocolate baked treats.
Gluten Free Peanut Butter Brownies Picture

My favorite part is the frosting, which is a combination of peanut butter, honey and coconut butter (which is the ground up meat of a coconut). I realize most people don't have that on hand so I first tried the frosting using coconut oil. This resulted in a runny frosting that wasn't firm enough to be spread on top. So I tried coconut butter which worked out much better! The coconut taste is more intense and it creates a nice creamy texture. Store bought coconut butter is expensive so I recommend making your own homemade coconut butter. All you need is shredded coconut and a food processor or a high-powered blender!

If you don't have a mini muffin pan, you can use an 8"x8" pan and bake for 16-20 minutes. It also cuts down on the preparation time! As cute as brownie bites are, I don't always have the patience to fill individual muffin liners. Note that you'll likely need more frosting to fully cover an 8"x8" pan of brownies. I'm guessing you'll need to do 1.5 times the frosting recipe - but as I haven't tried it, I can't say for sure. If you're worried about making too much, make it as written and make more, if needed. It only takes a minute to whip the frosting together!

Can't get enough chocolate and coconut? Try these vegan chocolate cookies. They're full of chocolate and coconut goodness as are these gluten-free no-bake cookies.
Gluten Free Peanut Butter Brownies Recipe
Embed
30 m  13 m  32 Servings
Ingredients
For the Frosting:

    1/2 cup unsweetened shredded coconut
    1/2 cup natural salted peanut butter
    1/4 cup coconut butter, see notes
    2 tablespoons honey
    1/3 cup semi-sweet chocolate, melted for piping, optional

For the Brownie Bites:

    1 cup buckwheat flour
    3/4 cup dutch processed cocoa, sifted if lumpy
    1/4 teaspoon salt
    3/4 cup unsalted butter, plus 1 tablespoon (or coconut oil), melted and cooled slightly
    1 1/2 cups granulated sugar
    2 teaspoons pure vanilla extract
    3 large eggs, room temperature

Directions

    Preheat the oven to 350°F and line 2 mini muffin pans with 32 liners.
    Place the coconut on a rimmed baking sheet and toast for 5-8 minutes, stirring after every 2-3 minutes. It turns from perfectly browned to burned in seconds so keep a close eye on it! Set aside to cool while preparing the brownies.
    In a medium mixing bowl, stir together the dry ingredients; buckwheat flour, cocoa powder, and salt.
    In a large mixing bowl, stir together the wet ingredients; unsalted butter or coconut oil, granulated sugar, vanilla extract and eggs.
    Fold the dry ingredients into the wet and stir just until combined. Do not over mix!
    Fill the mini muffin liners about 4/5 full and bake for 11-13 minutes or until a toothpick inserted in the side (and not the center) of a brownie comes out clean.
    Let cool for 5 minutes in the pans and then remove to a wire rack to cool completely.
    Once the brownies have completely cooled, prepare the frosting.
    Mix together the natural peanut butter, coconut butter, and honey in a small bowl. It should be firm enough to roll into small balls or spread on top of the brownies. If it isn't, refrigerate for 10-15 minutes or until it is.
    Roll small balls of frosting (approximately 1 teaspoon in size), place on the brownies, and flatten. Top with roasted coconut and pipe chocolate on top, if desired.

Strawberry cheesecake in 4 easy steps

Prep: 30 mins Plus 1 hr and overnight chilling
Servings
Cuts into 12 slices

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Ingredients

    250g digestive biscuits
    100g butter, melted
    1 vanilla pod
    600g soft cheese
    100g icing sugar
    284ml pot double cream

For the topping

    400g punnet strawberries, halved and stoned
    25g icing sugar

Method

    EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
    Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
    Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
    Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
    Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Recipe from Good Food magazine, August 2007
BBC GoodFood Magazine

Caramelized Spiced Nuts

Makes 4 to 6
Time: 15 minutes

A crisp sugar shell and bit of spice make these not too sweet and not too spicy, and they're only slightly more involved than the roasted nuts in the preceding recipe. Serve a bowl of them with cocktails or other appetizers; they will go quickly, so have backup ready. Add seeds to the mix as well; sunflower, pumpkin, and sesame seeds all add flavor and texture.
2 tablespoons peanut or neutral oil, like grapeseed or corn
2 cups sugar
2 teaspoons garam masala
1/2 teaspoon cayenne
1 teaspoon salt
2 cups (about 1 pound) mixed unsalted shelled nuts

1. Heat the oven to 450°F. Grease a baking sheet with the oil. Put a wide pot or deep skillet over high heat and add 2 cups water and the sugar. Bring to a boil and stir in the spices, salt, and nuts. Reduce the heat to medium and cook, stirring frequently, until the liquid is reduced to a syrup, 5 to 10 minutes.

2. Turn the heat to low and remove the nuts with a slotted spoon, letting the excess syrup drain off a bit and then spreading the nuts on the baking sheet (be sure to turn off the burner when you've finished).

3. Roast the nuts for 10 minutes, tossing once or twice with a spatula. Remove from the oven and let cool (the sugar coating will be very hot, so resist sampling for a few minutes!); the sugar coating will harden as the nuts cool. Serve or store in an airtight container at room temperature for 2 or 3 days.

Chocolate Panini

Put together this quick and easy dessert while your main dish cooks. Just before serving, toast the sweet sandwich until the chocolate filling is warm and gooey.

    Makes: 4 servings
    Prep 10 mins
    Cook 8 mins

This grilled dessert bread is filled with chopped chocolate. Serve it alone or with fresh fruit.
Ingredients

    8 3/4-inch thick slices challah bread or Hawaiian sweet bread
    2 tablespoons butter, melted
    4 -6 ounces semisweet chocolate, finely chopped
    Powdered sugar

Directions

    Heat a grill pan or a large heavy nonstick skillet over medium-low heat. Meanwhile, brush one side of each bread slice with some of the melted butter. Place half of the bread slices on a work surface, buttered side down; sprinkle with chocolate, covering the bread to within 1/4-inch of the crust. Top with remaining slices, buttered sides up. Place sandwiches, 2 at a time, in grill pan; weigh down top of sandwiches with a large heavy skillet.
    Grill the sandwiches over medium-low heat for 6 to 8 minutes or until the chocolate is melted and bread is golden brown, turning once halfway through grilling time. Repeat with remaining sandwiches. (Or preheat a covered indoor grill. Place sandwiches, two at a time, in preheated grill, cover, and grill 4 minutes or until chocolate melts and bread is golden.)
    To serve, cut each sandwich into quarters. Dust with powdered sugar. Serve warm.

Irish Apple Cake

"Wonderful with a hot cup of coffee or tea. Just a touch of spice and the lemon is a nice touch to set off the applesauce. Hope you enjoy. Top with whipped cream or lemon sauce."

Ingredients

Original recipe makes 1 9x9-inch cake Change Servings

    3 cups sifted all-purpose flour

    3/4 cup white sugar

    1/2 teaspoon salt

    3 egg yolks

    1 cup butter, softened

    1 lemon, zest grated

    1 3/4 cups applesauce

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground cloves

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Grease a 9x9-inch baking pan.
    Mix flour, sugar, and salt together in a bowl.
    Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
    Mix applesauce, cinnamon, and cloves together in a small bowl.
    Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.
    Bake in the preheated oven until cake is browned, 40 to 45 minutes.

Bananas in Caramel Sauce

"A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired."

Original recipe makes 4 servings

    1/2 cup butter

    1 cup superfine sugar

    1 1/4 cups heavy cream

    4 bananas, peeled and halved lengthwise

Directions

    Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
    Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

Strawberry-Almond Cream Tart

Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.

"OUTSTANDING!!!" said MegLee. "I made this as a birthday treat for my mother, everyone loved it, especially her!!! I can't wait for an occasion to make this again.

Ingredients

Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Raspberry-Rhubarb Pie

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.

Ingredients

   2 tablespoons uncooked quick-cooking tapioca
4 1/2 cups fresh raspberries (about 24 ounces) $
3 1/2 cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons crème de cassis (black currant-flavored liqueur)
1/8 teaspoon salt $
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray $
6 tablespoons all-purpose flour $
1/4 cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces $
1/4 teaspoon almond extract
1/8 teaspoon salt $
Preparation

1. Preheat oven to 350°.

2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.

3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.

4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.

5. Increase the oven temperature to 375°.

6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Quick and Easy Desserts

 

Quick Cherry Crisp

Crumbled shortbread cookies and toasted pecans top succulent red cherries in this easy-to-make dessert.

    Makes: 4 servings
    Start to Finish 20 mins

Ingredients

    1/3-1/2 cup sugar
    1 tablespoon cornstarch
    4 cups frozen unsweetened pitted tart red cherries
    1 cup crumbled shortbread cookies
    2 tablespoons butter or margarine, melted
    1/4 cup chopped pecans or almonds, toasted
    Ice cream (optional)

Directions

    In a small bowl, combine sugar and cornstarch. In a large saucepan, sprinkle cornstarch mixture over cherries; stir to combine. Cook and stir over medium heat about 10 minutes or until thickened and bubbly. Cook and stir for 2 minutes more.
    Meanwhile, in a medium bowl, thoroughly combine crumbled cookies, butter, and nuts
    Divide cherry mixture among four dessert dishes. Sprinkle cookie mixture over cherry mixture. If desired, serve with ice cream.

Nutrition Facts

(Quick Cherry Crisp)
Servings Per Recipe 4, sat. fat (g) 6, cal. (kcal) 362, Monosaturated fat (g) 8, pro. (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 35, vit. A (IU) 1506, chol. (mg) 20, calcium (mg) 40, Potassium (mg) 246, iron (mg) 2, Thiamin (mg) 0, vit. C (mg) 3, Niacin (mg) 1, Riboflavin (mg) 0, Folate (µg) 28, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 17, sodium (mg) 152, carb. (g) 52, Cobalamin (Vit. B12) (µg) 0

Pecan Praline Coffee Cake

The fragrance: Sweet + Woods or Herbs (like Lancôme La Vie Est Belle Eau De Parfum Spray, $62, lancome-usa.com)
The recipe: Pecan Praline Coffee Cake
Developed by: Tiffany MacIsaac of Buttercream Bakeshop in Washington, D.C.

14 Tbsp (2 3/4 sticks) unsalted butter, melted
3/4 cup + 2 Tbsp buttermilk
2 large eggs
1 1/2 cups sugar 1/2 cup + 3 Tbsp dark brown sugar, divided
2 Tbsp molasses
3 cups flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp cardamom
1/4 tsp kosher salt
1/3 cup pecans, chopped and toasted
1 recipe Sage Crumble Topping (below)

1. Melt butter, and set aside. Preheat oven to 350°F.

2. Whisk to combine buttermilk, eggs, sugar, 1/2 cup brown sugar, and molasses in a mixing bowl.

3. Whisk together flour, baking powder, cinnamon, ginger, cardamom, and salt in a separate bowl.

4. Add wet mixture and melted butter to dry ingredients. Whisk until smooth and fully combined.

5. Spray a 11" x 7" baking pan with cooking spray, and pour half the batter into the pan. Spread evenly. Sprinkle the pecans and reserved 3 Tbsp brown sugar evenly over the batter.

6. Pour the remaining batter on top of the pecans and spread to the edges. Top with sage crumble, and bake 55-65 minutes, rotating the pan after the first 30 minutes. The cake will be golden brown when it's done, and a small knife inserted in the center of the cake should come out clean.

For the Sage Crumble Topping:

1 cup flour
1/2 cup dark brown sugar
5-6 sage leaves
8 Tbsp (1 stick) butter, melted
1/4 tsp salt

1. Combine flour, sugar, and sage in a food processor, and process 45-60 seconds, or until the sage is no longer visible.

2. Add butter and salt while the machine is running, and mix to combine.

Yummy Recipes That Will Make Your Kitchen Smell Absolutely Heavenly

Gourmand fragrances (ones that have an edible quality) are ditching their overly saccharine rep—and getting way more sophisticated (you can read more about this in our April issue, on newsstands now). So we asked top pastry chefs to whip up desserts inspired by the hottest new scent combinations. They taste every bit as good as they smell. The only question? Which one will you make first.
Courtesy of Chef Christina Tosi

The fragrance: Sweet + Aquatic (like Maison Martin Margiela Replica Beach Walk, $125, sephora.com)
The recipe: Salt and Pepper Cookies
Developed by: Chef Christina Tosi of Momofuku Milkbar in New York City

 16 Tbsp (2 sticks) unsalted butter, at room temperature
1 1⁄2 cups sugar
1 large egg
2 cups flour
1 Tbsp kosher salt
2 tsp black pepper
1⁄2 tsp baking powder
1⁄4 tsp baking soda

1. Heat oven to 375°F.

2. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream on high until homogenous, about 3 minutes. (If you don't have a stand mixer, you can use a hand mixer.) Add egg, and mix until just combined, about 1 minute.

3. Add flour, salt, pepper, baking powder, and baking soda, mixing until just combined, about 30 seconds.

4. Portion 2 3⁄4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until golden brown. Cool completely on the pan.

French Apple Tart (Tarte de Pommes a la Normande)

Ingredients
    Pastry:

    1 1/3 cups all-purpose flour

    1 pinch salt

    1/2 cup butter, softened

    1 egg yolk

    3 tablespoons cold water, or as needed

        Frangipane:

    1/2 cup butter, softened

    1/2 cup white sugar

    1 egg, beaten

    1 egg yolk

    1 tablespoon apple brandy

    2/3 cup ground almonds

    2 tablespoons all-purpose flour
    4 medium sweet apples - peeled, cored, halved and thinly sliced
   1 teaspoon white sugar for decoration
    1/4 cup apricot jelly

Directions

    In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
    To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
    Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
    Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
    Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
    Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
    Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Nathan’s Lemon Cake

This is a namesake because the recipe developer’s mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.

Ingredients
Cake:
Cooking spray
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
Icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)

Preparation
1. Preheat oven to 350°.

2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.

3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.

4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.

5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.

6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.

Classic Fudge-Walnut Brownies

The most recent recipe in the competition, it won unanimously because of the intense richness from cocoa, melted chocolate, and chocolate chunks. --Recipe by Maureen Callahan, September 2011

Ingredients

3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks, divided
1/3 cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup chopped walnuts, divided
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

Bailey’s Irish cream cheese swirl brownies recipe

“I love food. I have always loved food. Most importantly, I have always loved sweets. Almost every great memory in my life can be traced back to food in some form or manner,” she explains.

“My husband is a big fan of Bailey’s Irish Cream and so I thought I would throw that into the mix of some cream cheese brownies to make them a little more special,” she wrote.

BAILEY’S IRISH CREAM CHEESE SWIRL BROWNIES

For the Swirl:
3 ounces cream cheese, room temperature
2 TBSP unsalted butter, room temperature
¼  cup sugar
1 large egg
1 TBSP all purpose flour
2 TBSP Bailey’s Irish Cream

For the Brownies:
6 ounces sweet baking chocolate (I used semisweet), chopped
3 TBSP unsalted butter, room temperature
½  cup sugar
2 large eggs
½  cup all purpose flour
½  tsp baking powder
¼  tsp salt
2 tsp vanilla extract
1 cup semisweet chocolate chips

For the Glaze:
4 ounces sifted powdered sugar
1 TBSP Bailey’s Irish Cream
milk to thin out (amount will vary)

Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour, Irish Cream, and vanilla. Set mixture aside.

Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.

Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.

Make glaze. Combine powdered sugar and Irish cream. If too thick thin out with milk.
While still warm brush (using a pastry brush) glaze over brownies. Let sit for 15 minutes. Cut into squares.

Chocolate-Mint Bars

You'll love these if you're a big fan of the thin chocolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.

Ingredients

Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter.

Preparation
1. Preheat oven to 350°.
2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Cottage Pudding (Cake for Strawberry Shortcake)

"This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake. It is moist and sweet and can be eaten by itself too."

Ingredients Edit and Save
Original recipe makes 1 9-inch square cake Change Servings

    2 cups all-purpose flour

    2 1/2 teaspoons baking powder

    1/4 teaspoon salt

    1/3 cup vegetable shortening

    1 cup white sugar

    1 egg

    1/2 teaspoon vanilla extract

    1 cup milk

Directions

    Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
    Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
 

Wheat free chocolate brownies

Prep time: 25 min
Cook time: 40 min
Serves: makes 12-16

These wheat free brownies are perfect if you are on a gluten free diet, the rich and gooey brownies are studded with pecans for extra crunch

Ingredients

    200 g dark chocolate, at least 70% cocoa solids, roughly chopped
    100 g unsalted butter, plus extra for greasing
    200 g caster sugar
    125 g ground almonds
    4 eggs, separated
    100 g pecans, roughly chopped