5 MINUTE CHOCOLATE MUG CAKE

4 TBSPN flour 
2 TBSPN sugar 
2 TBSPN cocoa 
1 egg 
3 TBSPN milk 
3 TBSPN oil 
2 TBSPN chocolate chips 
A small splash of vanilla extract 
1 large coffee mug (Microwavable)

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla extract, and mix again. 
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired. ENJOY!

O God, I have tasted Thy goodness, and it has both satisfied me and made me thirsty for more. I am painfully conscious of my need of further grace. I am ashamed of my lack of desire. O God, the Triune God, I want to want Thee; I long to be filled with longing; I thirst to be made more thirsty still. Show me Thy glory, I pray Thee, that so I may know Thee indeed. Begin in mercy a new work of love within me. Say to my soul, “Rise up, my love, my fair one, and come away.” Then give me grace to rise and follow Thee up from this misty lowland where I have wandered so long. In Jesus’ Name, Amen.

Jeremy and the band are in Canada today and they have no cell service or internet. It’s funny how the little things get me thru the days of him being away.
We have a lot of big trips coming up this year, which is such an amazing opportunity for them to travel around the world and share with others and lead them in worship, but we sure do miss them when they’re away!!!
I’m having a sentimental moment right now (which I do often!), just so thankful for my precious husband.

xoxo
A

This is only the second time I’ve used fondant. I’m learning tons every time! Ha ha
My friend Jenni made the Rapunzel doll. (http://jenssassysweets.com/)

Oh I’m so sorry this has taken me a couple weeks to post…

For the chocolate cake, I just used my favorite chocolate cake recipe (it can be anything).

The chocolate on top is chocolate ganache, which is super easy to make.

Ingredients:
9 ounces bittersweet chocolate, chopped (I used organic semi-sweet choc chips)
1 cup heavy cream

Directions:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

The more you let it cool, the thicker it gets. You can even stick it in the freezer for a bit and then use it for icing.

I poured it over the cake and let it drip down the sides for a nice effect and then put organic fresh berries (strawberries, raspberries, blueberries) on top to finish it off.

Enjoy!!

This is one of my sister’s recipes. She made it so many times for people when I was growing up in South Africa.
I love tangy things and so this recipe is perfect to me. I’ve tasted other Lemon Meringues and I just didn’t think they were as good, so finally I decided to try it myself.
Here’s the recipe:

Base:
**In South Africa they use something called “Tennis Biscuits” which you may be able to find in some of the International sections in the grocery store. I didn’t have any on hand, so I just substituted with Graham Crackers and it was totally fine.

1 pkt of Graham Crackers (I don’t mean the whole box, just 1 packet in the box)
1 stick of butter

Crush Graham crackers and add melted butter. (I actually used a little less than 1 whole stick, if you’re trying to be health conscious.)
Put in fridge for 10 minutes.

Lemon Filling:
3 egg yolks
1 can condensed milk
1/2 cup lemon juice
(add more if you want it even tangier)

Meringue Topping:
3 egg whites (beaten)
Add castor sugar for stiff peaks (2 cups)
(The more sugar you add, the stiffer your peaks will be and it will also brown more easily)

Method:
Preheat oven to 350*F
After you’ve refrigerated the base, bake it for 10 min.
Prepare the lemon filling and pour on top of base.
Bake for 15 min.
Pour on topping and bake for another 15 min.

Turn oven off and let meringue dry out for a bit. The longer you leave it, the crunchier it’ll be. It’s all preference.

Oh, I almost forgot, someone had mentioned making a chocolate base. I haven’t tried it yet, but I think I might add some chocolate chips next time!

Enjoy!

Ps. The colors in this pic are a bit distorted because of the camera filter on it.