Oh So Tasty!

Okay, first let me tell you that I’m a VERY messy cupcake maker. Like, really messy! So.. since we got that clear.

Everyone loved this cupcake, seriously, everyone ate it and there was only 3 left by the end of the day. My personal opinion? I despied it lol. That’s so weird. I think maybe because the frosting is dark (and slightly bitter.. story follows). I really liked the “cake” though. Anyway.

Since I am too lazy to show you the modified recipe. I’m just going to link it and tell you what I did!

A recipe for chocolate cake that I turned into a chocolate cupcake.

I halved the cake recipe.
Made 1/3 of the frosting recipe. (I’m that good with math lol.)
Anyway, the note I want to state here… don’t let the sugar/water thing (from the frosting recipe) boil for 10 minutes… like NEVER! It will become overly bitter. Just let it get to golden and then immediately remove. You can also skip on adding the dark chocolate.

Just out of the oven.

The ugly bald cupcakes in need of frosting so bad.

Mmmmm. Messy but much better!

Happy Cooking!

Can you believe that these babies aren’t fried? Well.. I made them, and I CAN’T! Okay, maybe I can just a little bit because they’re not awfully greasy. They’re just how I like them…crunchy!

Since I am bad at posting recipes for something I saw at some site and happened to remember by lunch time.. I’m going to give you the idea and you’ll manage to customize it to your liking!

The Main Ingredient:
I used chicken breasts, which I already cut in strips and marinated in garlic/salt/lemon/vinegar/red pepper flakes.

Flour Mixture:
I crushed/mixed the following in a ziplock bag:
- some flour
- some salted crackers (about 9 crackers or so!)
- a teaspoon of garlic
- a teaspoon of paprika
- a teaspoon of black pepper
- a teaspoon of salt (or more, if you like your chicken salty)

Eggs Mixture:
- 1 egg
- about a tablespoon of dijon mustard or yellow mustard (optional)

Coating:
- Crushed corn flakes. Don’t worry if you don’t get equally sized crumbs, that’s what’s going to give the chicken its outer texture!


Directions:
- Preheat the oven to 200 Degrees.
- Dip the chicken and coat well with the flour mixture, and then take it out and dip it in the egg mixture, make sure that it’s WELL COVERED, or else the cornflakes won’t stick! Then take it out of the egg mixture and coat well with the cornflakes crumbs.
- Spray some oil on a baking sheet with sides, and then add in the chicken pieces after spraying them with little oil so the crumbs won’t get so dry.
- Cook the chicken for about 20 minutes or so, turning them once during the cooking process.

I had this inside a soft bun! Mmm tastes really good as a sandwich with your favorite sauce.

Happy Cooking!

Oh, this was so good. I can’t even find words to describe it. But if you’re not a chocolate lover, you might as well exit this page and forget about it. It’s so chocolatey, so rich, so …

Okay, let’s just start explainin’!

First, you’ll need this:

My precious Maltesers

Umm, just kidding, you don’t really need it.. but I like to snack sometimes when I’m making something this delicious.

I used the recipe from Our Best Bites, I made a slight modification though (as usual).

You’ll need:
60 grams butter
1/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/3 cup flour
1/4 teaspoon salt
8 oz (225 grams) bittersweet chocolate (european dark chocolate), melted in a double broiler or a microwave oven.

You would want to use:
Extra butter for the ramekins
Demerara sugar (or white sugar)
Vanilla ice cream, or whipped cream
Icing sugar for dusting

The beautiful Demerara sugar. Doesn’t it look GORGEOUS?

Get ready to be melted, you beautiful-smelling chocolate.

Directions:

- Preheat oven to 200 C (or 400 F).

- Prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some sugar to coat the entire inner surface and tap out any extra.

- In a bowl with a mixer beat the butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Add the vanilla extract. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don’t over mix.

- Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet. (If using ramekins you’ll want them not quite 3/4 full)

- Bake for about 8-12 minutes. How do you know they’re done and they will be fudgy/melting chocolate in the middle when you take them out? They “jiggle” a bit when you shake the baking sheet.

I made 3 mini cakes out of this one and another 3 even MORE mini cakes lol. So that means six, I guess.

I apologize for the bad blurry pictures this time. I don’t know what happened to me lol. I feel like I have to share this one:

See how beautiful that chocolate is?

Happy Cooking!

I love the sound of this Swedish chocolate cake. It’s just like a brownie.. only stickier and… it tastes so good!

I got this recipe from AllRecipes, a plurker posted the link a few weeks back and I managed to make it because I had all the ingredients in hand. It is SO easy and SO worth it!

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 pinch salt
• 2 eggs
• 1 1/3 cups white sugar
• 1 tablespoon vanilla extract
• 1/2 cup butter, melted

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
3. Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

Happy Cooking!