Hot Chocolate Mug Cake

Am I bit mug-cake-crazy lately? That's a thing right? If Pinterest is any indication, then yes. Yes, it is. 

Can you blame me? I love my desserts that take a week to make, but some days you need cake STAT. 

So what is the mug cake du jour? It's hot chocolate mug cake! I found a way to make mug cakes even faster than before! I've cut out a whole ten seconds for measuring cocoa and sugar. You're welcome! 

This has everything. It's under five ingredients, less than a minute to make and microwavable. It's the trifecta!

I guess it could be gluten free, sugar free, or....well.... by that point it's pretty taste free. So let's just not, okay?

Part of the beauty here is you can use whatever flavor of hot chocolate mix you like! I've used vanilla, caramel and dark chocolate all with splendid results!

Now the question will come: What if my hot chocolate mix is in a can, not a packet? Well my dears, I'd say that's pretty easy. Whatever your can recommends for one cup of hot chocolate should be the equivalent.

Without further ado:

Hot Chocolate Mug Cake

1 packet hot chocolate mix
2 tablespoons flour
1 tablespoon water
1 tablespoon oil

Mix together and microwave 30 seconds, or until desired consistency.

Mexican Spiced Chocolate Ice Cream

This spiced take on traditional chocolate ice cream is just the thing for a dessert on a spicy evening! The coolness of the the ice cream is heated up by chili powder and cinnamon for a memorable treat!

One line reminder to vote for my entry in the California Raisin Let's re-Do Lunch Competition! Vote Daily!

Lately this Arizona girl is missing home. Well, no, I'm missing Mexican Food. It's very hard to find a proper enchilada in Washington, DC. I've been trying for years, and no matter how many places I try, they are serving Mexican food from every other province than what I grew up with. I want some good baja style, western coast of mexico border town food. Mmmm. I can't find it here. 

I've been making enchiladas and quesadillas almost daily. Everything that's been coming out the kitchen is drenched in queso and chiles. It's been wonderful. Of course this obsession had to run over into my baking. Believe me, my litte obsession had me thinking about queso ice cream, or straight up siracha ice cream. Don't worry. I'm not going to try.....well...maybe the que.......no. Bad idea. 

It took some time, but I finally settled on turning Mexican Hot Chocolate into an ice cream....because everything has to be ice cream for the next month. Ice Cream '10 has been rough. I still need about 14 more recipes to round it out to the full 52. It's doable. Just promise not to hate me for the barrage of ice cream recipes I'll be posting. Next year will be different. I'm already planning how to get ahead and stick to the one a week plan. 

But until then hopefully you enjoy all these crazy flavors of ice cream I make! I hope so! If you don't, feel free to check back with me in January! :) 

Mexican Spiced Chocolate Ice Cream

2/3 cup white sugar

1/2 cup unsweetened cocoa powder

3 egg yolks, beaten

2 2/3 cups heavy cream

1 teaspoon chili powder

1/2 teaspoon cinnamon

In a stand mixer, stir together sugar, cocoa, chili powder and cinnamon. Add egg yolks and blend on low. With the mixer remaining on low, add cream a little at a time. Once all cream is incorporated, continue to mix until soft peaks are formed. Chill mixture in refrigerator for roughly half an hour.

When ready pour cream mixture into the ice cream maker. Freeze according to manufacturer's instructions. 

Pour ice cream into a suitable freezing container and allow to freeze until set hard.

Enjoy!