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Chocolate Nutella Lava Mug Cake

It seems that microwave mug cakes have been around forever. At least as long as microwaves have been in homes. They are extremely popular; there are entire cookbooks on the market filled with only mug cake recipes. I think I have tried all of them! Every recipe from a tablespoon or two of this and that to a couple of tablespoons of different cake mixes and water. Some of them have been okay, but I’ve never made one particular recipe more than a couple of times. However, there is something very alluring about making the perfect size cake in a matter of minutes.

Savannah recently made this fantastic mug cake that she found on Pinterest. I have already made this particular recipe more than a couple of times! The warm, melty center will stop any chocolate craving you may have! It is a large mug cake. In fact, big enough to share with a friend. She made the cake in a jumbo 20-oz. coffee cup, but you could also use a small bowl. Top the cake with your favorite ice cream and serve with two spoons for an incredible treat.

Chocolate Nutella Lava Mug Cake

Author:

Amye Melton

Ingredients

4 tbsp. all-purpose flour
4 tbsp. granulated sugar
2 tbsp. cocoa powder
½ tsp. baking powder
1 lg. egg
2 tbsp. milk
3 tbsp. Nutella
½ tsp. vanilla extract

Instructions

In a large mug mix flour, sugar, cocoa, and baking powder. Add egg and mix with a fork. Add milk, Nutella, and vanilla extract and mix to combine.
Microwave on high for 1 minute. Cake will be set on the outside and melty on the inside. Serve with your favorite ice cream and two spoons.

Zucchini Fritters

To end FRIENDS week on NJSD I have an excellent recipe from Cindy for zucchini fritters. You’ll have the kids eating their vegetables without a fuss with these babies!

Cindy and I go way back. So far back, that I think we were destined to be friends before we were even born. Before I was born, Mama carried two babies (two different pregnancies) to around seven months when she lost them. Around the same time, her mother was having difficulty getting pregnant. They were friends and were there to support each other during those sad days.

Cindy and I grew up in the same small North Georgia town. Our friendship is one of the most genuine and unpretentious friendships that I have. Maybe that comes from being friends so long. We learned to drive together, had long talks about boys (which brings to mind some hilarious times), we’ve been there for weddings and births and have supported each other in hard times too. She is an only child, but I spent so much time at her house growing up that I’m sure her parents often felt that they had another child. Our friendship is priceless, and I cherish it more than Cindy will ever know.

She gave me this scrumptious recipe a while back. It comes together so fast, and these fritters taste great. Here are a few tips for flying fritters:

1. Do not overcrowd the pan when frying the fritters. If you drop too many into the pan at one time, you’ll cool the oil, and the fritters will not cook through.

2. Fry fritters at 350°F, they’ll cook fast enough not to absorb the oil and get soggy, but slowly enough not to burn before they have cooked completely.

3. They are best eaten right away. The longer they sit, the heavier and less crispy they’ll get. Sprinkle with salt and parmesan immediately so they’ll melt into the hot fritters, and then serve as soon as possible.

Zucchini Fritters

Author:

Amye Melton

Ingredients

3 medium zucchini, grated
½ c. onion, grated
1 egg, beaten
¼ c. all-purpose flour
¼ c. plain cornmeal
salt and freshly ground black pepper to taste
Canola oil, for frying
Freshly grated Parmesan cheese

Instructions

Grate zucchini into a medium size bowl. Toss with a pinch of salt and place in a mesh strainer. Place the strainer over the bowl and let stand for about 15 minutes. Remove strainer and reserve the water in bowl. Place zucchini in a mixing bowl and add the grated onion. Add egg, salt and pepper and mix. Sprinkle the flour and cornmeal over the zucchini and mix together. Let stand at room temperature for about 10 minutes.
In the meantime, heat canola oil over medium-high heat to 350°F.
Stir zucchini mixture, the consistency should be a little thicker than pancake batter. If it seems too thick you can add a little bit of the reserved water.
Drop by heaping spoonfuls into the hot oil cooking 2 to 3 minutes, until golden brown, then flip and cook the other side until golden. Remove to a paper towel lined plate to drain. Immediately sprinkle with salt and grate fresh Parmesan cheese over the top. Serve immediately.

Blueberry Scones

I have tried my hand at sweet scones for years. Through the years, I have never produced a scone this tender and delicious. I’m so excited that I finally have a recipe that I want to keep forever! I already have a list of different flavors that I’m dying to try.
I found this recipe on babble.com. The first time I followed the recipe to a tee. Although it was good, it still wasn’t what I wanted. So I made a few changes and came up with the most delicious, tender scone I’ve ever had. I love the fold method they used and will use it from now on when making scones. Be sure to comment if you decide to try this recipe with anything other than blueberries!

Blueberry Scones

Author:

Amye Melton

Ingredients

2 c. all-purpose flour
½ c. granulated sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. grated lemon zest
1 stick unsalted butter
1 lg. egg
½ c. whipping cream + extra to brush on top of scones
1½ c. blueberries, fresh or frozen
2 tsp. vanilla extract
2 to 3 tbsp. Demerara Washed Raw Cane Sugar

Instructions

Preheat oven to 425°F.
Line a baking sheet with parchment paper and set aside.
If you are using fresh berries place them in the freezer for a little while.
Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest, set aside.
In a small bowl whisk together the egg, whipping cream, and vanilla extract, refrigerate until ready to use.
Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
Stir in the cream mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers and knead a few times. Flatten the dough into a 12" x 12" square. Sprinkle with blueberries and lightly press them into the dough.
Fold ⅓ of the dough over, then the other ⅓ over the top of that piece (fold like you would a letter). Press the ends together and shape, if needed into, a 12" x 4" rectangle.
Cut crosswise in the middle, then again in the middle of each piece. You should have four even squares. Cut each square diagonally into two triangles. Place on prepared pan. Brush tops with whipping cream and sprinkle generously with Demerara sugar.
Bake for 18 to 25 minutes or until golden brown. Cool on wire racks for about 10 minutes.

Notes

These are best the day they are baked. If you have leftovers, store in an airtight container. To reheat, line a baking sheet with parchment paper. Place scone on prepared pan and heat in a 250°F oven until heated through.