Dangerous Chocolate Mug Cakes

Sunday night my mom came over and helped the kids make wee cakes in a mug. I was going to make one too but instead I was sitting on my butt watching the Oscars. I was just too lazy and tired to move basically! I did take pics though and want to try this out for myself sometime. I think I'd add more chocolate to it with whipped cream and sprinkles on top. I'm salivating already!


If you can't wait for the recipe click on mom and then on her label "just for fun". By the way, they call this cake dangerous because you're only 5 minutes away from chocolate cake. Too easy to make and too easy to eat! Can you see the calories adding up??

Ummmm....chocolate!!!

Collin was mixin' it up.

Carlee stirrin' away. She did a lot of taste testing too.

The finished deliciousness.

Collin gave it a thumbs up.

I think Carlee ate mostly ice cream.

Collin really gets into his food!

Go whip one up. You know you want to!

Chocolate Mousse

Chalk it up to being too tired, overworked, trying to accomplish something when the kids are bothering me, oh just chalk it up to being careless. Here's the chocolate mousse recipe that I was excited about posting from a Betty Crocker recipe I found. The only problem is that I misread the recipe and used egg whites instead of egg yolks! Oopsie! I'll definitely have to try this recipe again when I'm more level-headed. I should have known something was wrong when my egg whites weren't turning lemon colored in the very first step. That's probably why it was a little lumpy before I put the chocolate in too. Hmmm...this is gonna have to be a redo! Enjoy the recipe anyways. This is what it should have looked like:

At least mine still tasted alright! It just wasn't as good as it should have been.

Chocolate Mousse

Prep Time:10 min
Start to Finish:2 hr 20 min
Makes:8 servings



Ingredients:
4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 1/2 cups whipping (heavy) cream

Directions:

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. (Yeah they're still white!)

Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot.

Gradually stir at least half of the hot whipping cream into egg yolk mixture.



Stir back into hot cream in saucepan.

Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (This is where the lumpiness came into play.)

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff.

Fold chocolate mixture into whipped cream.

Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

Next time it'll be better...

Nutrition Information

1 Serving: Calories 390 (Calories from Fat 290 ); Total Fat 32 g (Saturated Fat 19 g); Cholesterol 190 mg; Sodium 30 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.

Chocolate Bon-Bon Cookies

Ummmm...chocolate!!

I created this recipe adapted from the original bonbon cookie recipe.

Ingredients:

1/2 cup soft butter

3/4 cup confectioners sugar

1 Tbsp. vanilla

1/4 cup semi-sweet chocolate chips

1 1/2 cups all purpose flour

Cream butter, vanilla and confectioners sugar.

Melt semi-sweet chocoate chips in double broiler or in glass bowl over boiling water.

Add melted chocolate to cream mixture.

Mix in flour.

Press 3 semi-sweet chips in middle of 1 Tbsp. dough. Roll dough over chips.

Place at least 1" apart on un-greased cookie sheet. Bake 12 to 15 minutes. Cool.

Chocolate Glaze:

2 oz. semi-sweet chocolate squares

1 1/2 Tbsp. butter

3/4 cup powdered sugar

2 Tbsp. hot water

In small saucepan melt chocolate and butter.

Remove from heat. Stir in powdered sugar.

Stir in hot water until smooth.

Dip top of cookie into chocoate glaze. Hold over bowl until it stops dripping.

Let cookies set.

Enjoy!!

Chilly Chocolate Mousse Crepes

This was a very simple recipe out of the new Hungry Girl Cookbook. My daughter and I loved these! Each one is also only 52 calories.

*Ingredients:

2 ready-to-use dessert crepes (30 to 50 calories each)
1 Jell-O Chocolate Vanilla Swirl Sugar Free Pudding Snack
1/2 cup Cool Whip Free


*Directions:

• Place cool whip and pudding in a bowl and stir until well blended.
• Gently tear or cut each crepe in half. Into the center of each crepe half, spoon one-quarter of the pudding mixture. Fold crepes envelope style (sides in first), ensuring that there is nowhere for the mixture to seep out. Place crepes in the freezer for at least 1 hour.
• Spray a pan with nonstick spray and heat over a medium-low flame. Beginning with the seam-sides facing up, heat crepes for 1 minute. Carefully turn crepes over and heat for an additional minute.
• Crepes will be slightly browned 'n toasty on the outside, but cool 'n creamy on the inside!
• Makes 4 servings.

I altered this by using a whole small homemade crepe and all chocolate pudding for us chocolate craved girls!

Yum Yum Brownie Muffins

This is the first recipe I've tried out of the new Hungry Girl Cookbook. It was so simple and the kids absolutely loved it!

*Ingredients*
1 box devil's food cake mix
One 15-ounce can pure pumpkin

*Directions*
Preheat oven to 400 degrees.

Mix the two ingredients together. Don't add anything else that may be mentioned on the box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!

Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray. Place pan in the oven and bake for 20 minutes. Makes 12 servings.

Per muffin: 181 calories