Chocolate Fix Needed Stat!

Men may not get it, but I'll bet about 75 to 80% of women will.  A couple of weeks ago, I was in desperate need of a chocolate fix - largely due to hormones - and I didn't want to go to the store. Besides, it was 9:30pm. Who wants to go anywhere that late at night on a weeknight?  Well, besides those devoted husbands eager to satiate their pregnant wives' cravings.

For months, my beautiful little sister (she's nearly 20) and I had been playing around with a microwave brownie recipe she had found on a blog named "Cut Out + Keep". You should check it out, because it was definitely a good idea!  A little side note:  we used Swiss Miss Hot Cocoa Mix instead of NesQuik, because it was what we had on hand. We both appreciated the recipe for the chocolaty goodness that it was. It hit the spot when we needed it, and we were both ever so grateful.

Then, the wacky experimenter in me, decided to play around with the recipe.  I used unsweetened cocoa powder, which meant to cut the bitterness, I needed sugar. I didn't like the idea of oil because it seemed...well...oily. I switched to melted butter but, shamefully, reduced the amount. It was nice and fudgy!  You'd think that would be enough experimenting right?

Heck no!

I continued to play with it for a few more weeks until I became...sickened by chocolate. I know! I am so ashamed to even say it!  How does one become sickened by chocolate?

My sister decided she wanted to play with my experiment as well.  Her recipe came out more cake-like, and she was still using the oil.

Our efforts created this yummy bit.  I love my sister, so I will give her partial credit. Hehe!

Warning...the following recipe is rich with chocolatey goodness. You may want to share. Or not...

Yummy Microwave Brownie Goodness

4 Tablespoons of all-purpose flour
4 Tablespoons of unsweetened cocoa powder

5 Tablespoons of granulated sugar

1/4 teaspoon of baking powder

3 Tablespoons of melted butter/margarine (sister uses oil)

5 Tablespoons of water

Mix ingredients well in a large coffee mug, soup mug or large ramekin.  Place in microwave and heat on high for 2 minutes.

Let stand for 1-5 minutes. If you don't, you very well may singe your tongue and the roof of your mouth. You have been warned.

I have added a bit of frosting to the top when I had left over. That was good as well. You could add fresh fruit as a garnish, if so inclined. :)

Variation: For a slightly less rich brownie, instead use only 3 tablespoons of cocoa powder and only 4 tablespoons of water.

Enjoy!

A Self-Proclaimed Food Junkie

Anyone that knows me, knows that I love food.  I have more than a love of food; I LOVE experimenting with it.  Through experimentation, I've learned what flavors go well with certain types of food and what contrasts are a nice balance.

My husband calls me a food snob.  I can't argue.  I tried once, but he's right.  I am a complete food snob.  I have my favorite dishes at some restaurants and then there are others that I refuse to eat at because of their menu.  Allow me to explain.

My husband and I went to Marie Callendar's years ago.  I didn't know what I wanted when I went in--looking back, that may have been my first issue.  I perused the menu and came across some chicken tacos that had its sides listed as "rice and vegetables."

I know what you're thinking.  Mexican food at Marie Callendar's?  I thought that too, but common sense should have come into play on the chef's part as well.  I was oh so very wrong. The spicy chicken tacos came out with rice pilaf and a mixture of cauliflower, broccoli and carrots.

Okay...I understand that Marie Callendar's is not a Mexican food restaurant, but a good head-chef should know that rice pilaf and that particular mixture of vegetables would not go well with tacos.  There should have, at minimum, been a tomato based rice and the vegetables could have been a mixture of bell peppers and onion.  I voiced this to my husband, and he was not pleased with my "attitude".

He was right on some level.  After all, I am not a school-trained nor a professionally-trained chef.  I am a self-trained cook and baker.  I am a wife, an aunt, a sister and a daughter.  I love to entertain and please people by way of food.  It's the thing I get right approximately 95% of the time.  If I get it wrong, I try again.  If I get it right, I want to try a new way of mixing things up.

I figured it'd be fun to catalog my experiments and successes with a recipe or my own creations, whether good or bad.  This blog will show my passion.  You're welcome to join the journey, let me know what you think, whether or not you tried it and your results.

"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."

~Marcel Boulestin