Chocolate Quick Fix | OKC Food Photographer | Recipes

Whether you find yourself getting caught in traffic, spilling something all over a new shirt or forgetting your phone at home.. Some days just call for chocolate. Not that we’d need an excuse for that. Every once in a while (everyday), I get a chocolate craving that just won’t go away. A craving that not just any chocolate could take care of. Something warm and gooey could only do the trick. But who has time to make a warm gooey cake at a moments notice?  During one of my said cravings, I was desperately rifling through recipes and found this one for cake in a cup. I doubted that a cake made in the microwave could actually taste good, but much to my surprise it was unexpectedly delicious. One recipe makes two servings. Three if you just need a sampling. Or one…if you’ve had a rough day.

 

Cup Cake

1/4 cup flour

1/4 cup sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

Splash of vanilla

3 tablespoons chocolate chips (optional)

Put dry ingredients in a mug and mix well. Add egg, milk, oil, vanilla, and chips. Mix with fork. Put in microwave for three minutes. Allow to cool and enjoy.

* This recipe would be great made with peanut butter, coconut, cinnamon, or banana etc. Make it your own!

Quinoa Cookies | OKC Food Photographer | Recipes

Growing up, I was extremely picky. Nothing too colorful, flavorful, and definitely nothing out of the ordinary. Then quite suddenly, my taste buds completely transformed. No longer was I skipping salads before meals and writing off foods that looked unusual. Like most kids, I was obsessed with McDonald’s. But now even the thought of eating there grosses me out. (Not to mention that I’ve seen the documentary Super Size Me.) That being said, even though I like to eat healthy, I love desserts. I am always up for a ‘healthier’ version of something if there is one, so I was very pleased to find this recipe for peanut butter cookies. Some of you may be hesitant if you aren’t familiar with quinoa, but I promise there is nothing to fear here. So if you find yourself like I used to be, give these a try. I bet even my former self would have approved.

Peanut Butter Quinoa Cookies

• 1/2 cup honey
• 1/3 cup brown sugar
• 1/2 cup butter
• 1/2 cup peanut butter (I’m obsessed with Teddie’s. I have it shipped to my house..)
• 1/2 teaspoon vanilla
• 1 cup rice flour
• 3/4 cup Quinoa Flakes
• 1 teaspoon baking soda
• 1/4 teaspoon salt (optional)
• 1/2 cup nuts (optional)

Heat oven to 350 degrees. Beat honey, brown sugar, butter, margarine, peanut butter, and vanilla in a medium bowl until creamy. Combine rice flour, quinoa flakes, baking soda and salt in a small bowl. Add to mixture and beat until well blended. If desired add nuts. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Yields about 3 dozen cookies. Or around 2 dozen if you like larger cookies, like me.

Carli Wentworth | OKC Food Photographer | Chocolate Espresso Soufflé

Valentine’s Day is an opinionated holiday. Some people love it, other people aren’t so fond of it. Whether you are spending your holiday with the one you love, or trying to ignore the isle at Wal-Mart with the massive amounts of frilly hearts and outrageously large teddy bears, one thing is for certain; Valentine’s is a wonderful excuse to eat chocolate! I like this recipe because it’s simple and fairly quick to make, yet it’s a fancier alternative to your average cupcake or cookie. Enjoy!

Chocolate Espresso Soufflé

• Butter to coat baking dish
• 1/2 cup sugar divided
• 3 Tbs. espresso or strongly brewed coffee
• 5 oz. bittersweet chocolate, chopped
• 4 egg yolks
• 6 egg whites

1. Preheat oven to 400˚F. Thoroughly butter a 2 quart souffle dish or 6 (8oz.) ramekins and sprinkle with 1/4 cup sugar.
2. Combine espresso and chocolate in a glass bowl. Microwave about one minute; stir until chocolate melts.
3. Beat egg yolks into chocolate mixture.
4. Beat egg whites in a separate bowl with a mixer until frothy. Gradually add remaining 1/4 cup of sugar, beating until soft peaks form.
5. Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
6. Spoon into the prepared dish. Place on baking sheet 30-40 minutes (souffle dish) or 20-25 minutes (ramekins), until soufflé rises. Serve immediately. Serves 6.