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    Entries in chocolaty goodness (29)


    Authors Kitchen is Turning 5!!

    That's right, Authors Kitchen is 5 years old today!  Surely that deserves some serious pomp and circumstance, right? A 6-layer cake with fillings and marzipan decorations or something? Actually, I decided to kind of go the opposite direction with it. I wanted to create a cake that people might actually make, something accessible and realistic. With that in mind, I was determined to create a recipe for a single serving, microwave cake, that is fantastic enough to celebrate our fifth birthday with. I know, you’re skeptical. We’ve tried a microwave cake before and it turned out, well…

    But trust me. This recipe creates a moist, chocolate studded, molten cake that is nothing short of fabulous. The cool (and dangerous) part is, it’s only 5 minutes from “I want chocolate cake” to taking a bite of warm, rich, chocolaty goodness.

    Here’s what you’ll need: 

    • 3 Tablespoons flour
    • 1 ½ Tablespoons cocoa
    • 2 Tablespoons sugar
    • Scant ¼ teaspoon baking powder
    • Pinch of salt
    • 3 Tablespoons milk
    • 1 ½ tablespoons oil
    • ¼ teaspoon vanilla
    • 2 Tablespoons chocolate chips
    • 2 Tablespoons cocoa almond spread
    • (or Nutella, cookie butter, peanut butter, caramel, etc.) 

    First up, choose a microwave safe vessel. I’m using a 14 oz. ramekin. If you don’t have something like that, a mug that’s 12 oz. or more will work. Whatever you use, go ahead and spray it lightly with non-stick spray. I like to use Trader Joe’s coconut oil spray.

    Set that aside and measure all of the dry ingredients into a small mixing bowl.

    Whisk them so that they’re evenly distributed and there are no clumps of anything.

    Add the milk, oil, and vanilla.

    Whisk until everything is combined and there are no, or at least few, lumps.

    Add the chocolate chips. I like Ghirardelli semisweet, but you can really use whatever you like.

    Fold those in and pour the batter into your prepared vessel.

    Dollop on some of whatever you want to use for your filling. I LOVE Trader Joe’s cocoa almond spread, but if you don’t have that, don’t like it, or can’t have it because of allergies, use something else. I’m sure cookie butter would be delicious, nutella, or perhaps a couple squares of good salted caramel. If you like peanut butter, add some of that. Me, I’m going with the chocolate almond deliciousness.

    To prevent spills in your microwave and also make it easy to handle, I like to go plate, damp paper towel, then ramekin. That way it won’t slide around on the plate.

    Now, into the microwave for 70 seconds. I know, you still don’t believe this is going to turn into an actual cake… especially one that’s delicious, but there it is.

    Top it with powdered sugar or a scoop of good vanilla ice cream and enjoy!

    Amazing chocolaty goodness, so quick easy to make, it doesn’t have to be your birthday to enjoy it!

    The only thing that could make it any better would be to eat it by the ocean and be rid of this yucky snow. 


    Enchanted Coating (Homemade Magic Shell)

    Ok, I’ll give Smucker’s credit for having the better name, but when it comes to taste and naturalness (did you know that’s an actual word?) I totally win. All you need are two ingredients and like 5 minutes, and you have homemade, chocolate magic shell goodness. 

    Here’s what you’ll need: 

    • ½ cup coconut oil
    • 1 cup chocolate chips, any variety will do 

    For this particular batch, I’m using milk chocolate, but feel free to use semi sweet or dark chocolate.  I’ve never tried it with white chocolate, but I would guess it would work too.  Pour your chips into a bowl.

    Add the coconut oil.

    Microwave for 30 seconds. When you pull it out, it will look like not much is happening,

    But if you stir, you’ll see things are actually melting way more than you thought.

    After a good stir, it’ll probably need another 30 seconds in the microwave to melt everything completely.  Give it another good stir. It might take a minute or so before everything comes together. A silicone spatula is the perfect tool because you can keep scraping the sides, and I seriously love these Mastrad ones because they’re all one piece so there’s no seam to collect germs or anything.

    And that’s all there is to it. Pour the chocolaty goodness into a mason jar and just store it in the pantry.  It will eventually solidify again, but just nuke it for 7-10 seconds and swirl it around in the jar.

    Drizzle it on your ice cream.

    And after just a few seconds, it will harden into the perfect, crackable chocolate coating. 

    Admit it, even as an adult, you still love this stuff.