And why is this the most dangerous cake recipe in the world? Because
now we are all only 5 minutes away from chocolate cake at any time of
the day or night! *After reading the first few reviews, I realized that when I had originally made it, I had been using self rising flour! So, I've since updated the recipe and add the baking powder and salt that was missing... not surprisingly, it turned out much better! We always top ours with whipping cream or a scoop of vanilla ice cream!
These brownies can be mixed together in 60 seconds or less. Not as good as from-scratch, but the flavor combinations are endless, and it's as easy as anything. Adapted from a recipe at http://tinyurl.com/nxgtva
From the March 2009 issue of _Bon Appetit_ as reprinted by Grace Kang at the Serious Eats site. Ms Kang notes that the recipe actually makes too much, by more than a third. If you have an extra cupcake tin, consider prepping it and making 15-18 cupcakes out of this recipe, rather than trying to force 12 and making a mess when they overflow the cups.
Icebox cakes are layers of cookies sandwiched with whipped cream or custard; the cookies soak up the moisture in the filling and become soft. This one uses chocolate graham crackers, which are easier to find and less expensive than the more traditional Nabisco Famous Chocolate Wafers. If you can't find New Mexican chile powder, any single-variety chile powder in the mild-to-moderate-heat category will work; avoid "chili powder," which usually has other herbs and spices (like garlic and oregano, as well as salt) added. Adapted from a recipe by Andrea Lynn at Serious Eats. http://bit.ly/g9LETg
I adore this little lemon pound cake. It's the perfect size when you just need enough for 2 people. The bonus is... it's quick and easy to put together. I can have this in the oven in less then 5 minutes. How great is that?!? This doubles very nicely for when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.
These little cakes are very light, because there's no butter or oil in the batter. However, do not use fat-free yogurt; you still need a little bit of the fat in here. Different brands of pumpkin butter vary in their sweetness and spice level, so adjust the sugar and spices to suit your taste. (I used my own homemade pumpkin butter, recipe #509564). Adapted from http://bit.ly/1b1AUII at Serious Eats.