Chocolate Mug Cake

Gluten free

Yes, it’s not a typo, this is a cake made in a mug…the dangerous thing is it only takes 3-3 1/2 minutes in the microwave!

Ingredients
1 Large Coffee Mug
2 Tablespoons rice flour
2 Tablespoons Tapioca flour
1/4 teaspoon guar gum (optional, I have made it without and it’s fine)
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk or soy milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
small splash vanilla essence

Method
Add dry ingredients to mug and mix well. Add egg, mix thouroughly. Add milk and oil, mix again. Add chocloate chips and vanilla, mix. Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!This may serve 2 as a dessert depending on your appetite.

Variation: In the bottom of another mug place 2 Tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.

Recipe from Gluten Free Living

American Oatmeal Chocolate Chip Cookies

This might seem a strange recipe to come from a New Zealander; I have no idea if it is actually American. Whatever its origin, it is still a family favourite.

Ingredients:

200g butter 1 cup sugar
½ tsp salt 1 tsp vanilla
1 egg ½ tsp baking soda
¼ cup warm water 1 ½ cups flour
3 cups rolled oats ½ cup chocolate chips
½ cup raisins (optional)

Cream butter and sugar, salt and vanilla, add egg and beat until well creamed. Add baking soda dissolved in water. Add dry ingredients. Roll into balls and flatten slightly. Bake at 180°C (350°F) for 12 – 15 minutes.

Simple Chocolate Drop Cookies

My Mom has found this exact recipe numerous places by many different people, so I am not sure who came up with it first. :p

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1/4 cup cocoa
• 1 stick (1/2 cup) oleo (butter)
• 1/2 cup peanut butter
• 1 tsp. vanilla
• 3 cups quick oatmeal
• nuts (optional)

Directions:

• Boil sugar, milk, cocoa, and oleo for one minute.
• Remove from fire and add peanut butter, vanilla, quick oatmeal, and nuts if you want.
• Drop by teaspoons on waxed paper.
• Let them get hard and then remove them from the waxed paper.

Remember to post your chocolate dessert recipes this week!!!! Have fun!!!!

Self - Saucing Chocolate Pudding

Ingredients
1 cup (150) self-raising flour
2 teaspoons cocoa
1/4 cup (65g) butter
1/2 cup (125) caster sugar*
1 egg, beaten
1/2 cup (60g) chopped walnuts (optional)
1/2 cup (125mL) milk

Sauce
1/2 cup (90g) brown sugar
1 tablespoon (10g) cocoa
1 1/4 cups (315mL) boiling water

Directions
Set oven at 175° C. Brush or spray ovenproof dish with oil.
Sift flour and cocoa.
Cream butter and caster sugar until light and creamy.
Add egg and walnuts, mixing well.
Stir in flour mixture and milk alternately. Pour into ovenproof dish

To make sauce
Combine brown sugar and cocoa. Sprinkle on top of mixture in dish ad pour boiling water gently over all this. (Warning - as soon as you put the boiling water on it starts to cook, so if you don't want to put it in the oven straight away leave this step off until you are ready.)
Bake at 175°C for 40-45 minutes.
May be dusted with icing sugar mixture and served with custard sauce or ice-cream

My family always makes a double batch for 14 of us plus visitors and there are always leftovers... if that gives you an idea of how much to make. :D Enjoy!

*we use normal sugar and it works fine!

This is from Cookery the Australian Way (7th edition) by Shirley Cameron and Suzanne Russell

Easy Muffins

By Kimberley

Serves: 12
Preparation time: 15 minutes
Great for lunch boxes or morning/ afternoon tea.

Ingredients
1 3/4 cup self-raising flour
1/2 cup milk choc bits
1/2 cup white choc bits
1 1/4 cup milk
75g butter, melted
1 cup Milo
1 egg

Method
1. Combine sifted flour and choc bits in a bowl.
2. Combine milk, butte and Milo. Add to dry ingredients with lightly beaten egg, mix well.
3. Spoon mixture into deep lined muffin pans.
4. Bake 200 degree Celsius for 20-25 minutes.

For an extra surprise place a Caramello square or Rolo in the centre of muffin before baking. I've been using choc buttons instead of bits for mine. And also dark choc instead of milk choc to cut down some of the sweetness. You can alter the recipe slightly to your liking. Have fun!

Chocolate Chip Cookies

By Grace Jasmine

2 Cups of flour
1/4 Cup of sugar
500 g butter
1/4 cup condensed milk
1/4 tsp baking powder
1/2 bag Nestle dark choc chips
1/2 bag Nestle white choc chips

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Melt the butter. Mix with the sugar. Sift in the flour and baking powder and pour in the condensed milk. Squish together with your hands until its a stiff dough that is malleable but holds its own shape. Add extra flour or butter/ condensed milk if necessary. If its way too dry, add an egg. Then add the choc chips. Knead it some more. Roll the dough into small balls. Place them on a tray and press them down with the back of a spoon, and pinch the edges back together to make them look nice. Bake in the oven for 13 minutes, or until golden brown.

The (not-so) Original Neiman-Marcus Cookie Recipe

By Cheri O'Kelley

Ingriedients:
2 cups butter
24 oz. chocolate chips
4 cups all-purpose flour
2 cups brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 18 oz. Hershey bar, grated (Oh! The chocolate! )
5 cups blended oatmeal
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (optional)

Directions:
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, hershey bar, and nuts (if you so choose). Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees (Farenheit). Notice: This makes 112 cookies, so, unless you have either a huge sweet tooth or a exceptionally large family, I would suggest halving the recipe!

Chocolate Chip Muffins

by Hannah Rachel

Ingriedients:
2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package milk chocolate chips
1/2 cup walnuts or pecans, chopped

Directions:
-Preheat oven to 400°F.
-Grease twelve muffin cups.
-In a large bowl, stir together flour, sugars, baking powder, and salt.
-In another bowl, stir together milk, eggs, butter, and vanilla until blended.
-Add milk mixture and stir just to combine.
-Stir in chocolate chips and nuts.
-Spoon batter into prepared muffin cups.
-Now bake for 15-20 minutes
-Remove muffin tin to wire rack.
-Cool for 5 minutes.
-Remove from tins to finish cooling.

Chocolate Eclair Dessert

By Kaci Jacobs

2 boxes French Vanilla pudding
3 1/2 C. milk 8-9 oz.
Cool Whip
1 box Graham Crackers

Mix first 3 ingredients. Butter bottom of pan & layer crackers & pudding, ending w/ crackers on top. Chill

Frosting
6 T. cocoa
2 T. oil
2 t. wh. corn syrup
2 t. vanilla
3 T. margarine (softened)
3 T. milk
1 1/2 C. powdered sugar

Mix together and spread on chilled dessert.

Ranger Cookies

by Megan Langham

Ingriedients:
1 1/2 c. butter
1 c. granulated sugar
1 c. packed brown sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs
2 tsp. vanilla
2 1/2 c. flour
2 c. rolled oats
1 c. flaked coconut
1 c. raisins
1 c. chocolate chips


Directions:
Beat butter 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat till combined. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Stir in oats, coconut, raisins, and chocolate chips. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven about 8 minutes or till edges are golden. Cool on cookie sheet about 1 minute. Transfer to a wire rack; let cool. May these cookies lend cheer to your heart and strength to your limbs on whatever path you take!

Cherry Chocolate Biscotti

From Christine

Ingriedients:

2 sticks of butter

2 cups of sugar

4 eggs

2 tsp. vanilla

4 cups of flour

2 tsp. baking powder

1 1/2 cup mini chocolate chips

1 cup cherries (reconstitute dry cherries)

Directions:

Mix the soft butter in with the sugar and then put the eggs and vanilla in together. Next put the flour, and baking powder in together. Chop the cherries into small pieces and put it in with the chocolate chips. Divide into 4 balls and roll out like a log. Sprinkle sugar on the top. Bake 350 for 20-22 minutes or until toothpick comes out clean. Enjoy!

Magic Milk Shakes

This recipe is really cheap to make. We get it from:
http://hillbillyhousewife.com/magicmilkshakes.htm


1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare

2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.