Death by Melty Chocolate

Majiq's Melty Chocolate Cake
Gamer rating: It's a cake, lean away from your keyboard before taking a bite!
Prep time: About 10-15 minutes, plus 65-75 minutes baking time. (Preheat 350F)

Note from the Chef: This cake is so yummy all by itself - no frosting needed! Have a slice with strawberries or raspberries on top, or (my favorite) a big scoop of vanilla ice cream on top. NOM NOM NOM

• 1 box dark chocolate cake mix (I suggest Pilsbury Moist Supreme Dark Chocolate Cake mix
• 1 box instant chocolate pudding (large box
• 1 (12 oz.) bag semi-sweet chocolate chunks (or half milk chocolate, half semi-sweet - your choice)
• 1/3 cup vegetable oil
• 3 eggs
• 1/2 cup black coffee, cooled to room temperature
• 1 (16 oz.) container of sour cream

1. Butter and flour a 10" bundt cake pan.
2. Preheat oven to 350°.
3. Mix together all ingredients except chocolate chunks, using either a hand mixer, or stand mixer. Mix until batter is thoroughly blended and fluffy.Fold in chocolate chunks.
4. Bake for 65-75 minutes, or until the cake springs back lightly when touched. cool in the pan on a wire rack. Once cooled, turn cake out onto a plate for serving.
5. To serve a piece, slice it and warm in the microwave for ~10 seconds. The chocolate chunks get all melty and sinful.

Definitely not a diet food, but who counts calories when eating CHOCOLATE?!?

Thank you Majiq, I'm sure this will cause a few heart racing moments... sugar + raid night = overworked heart. It'll be FINE!!

Submitted Recipe: Strawberry and Rocket Salad

Strawberry and Rocket Salad
Platform: Anywhere!
Prep-time: About 20-30 minutes

Summertime lends itself to light, easy, delicious salads for dinner. It's also high time for strawberries. when you put the two together, the result is an unadulterated YUM! For all of us who don't recognize rocket as anything other than what gets stuff to space, it's just arugula. But "Strawberry and Rocket Salad" just sounds cooler.

• Two punnets of good strawberries
  
• Garlic (I used 1 1/2 bulbs of mild garlic)
• Two bags rocket
• 1 bag baby spinach
• Olive oil
• Chocolate balsamic vinegar (I got mine from the Oil and Vinegar franchise in Cardiff but there are recipes to make your own out there too)
• Black pepper to taste.
  

1. Chop up strawberries and roast the garlic briefly - I did mine with olive oil drizzled over it, unpeeled, then snipped the ends off with scissors to squeeze the garlic out.
   
2. Add garlic to strawberries and let the flavours infuse. I made the dressing and let it sit overnight, but may try putting it together fresh sometime, the texture of the strawberries will be better for it. Add the oil and vinegar, roughly about one third vinegar to two thirds oil (or to taste). Season with black pepper and toss strawberries and garlic with the rocket and spinach and serve.
   
3. I may also try this sometime on ciabbatta, as an alternative light summer bruschetta style starter. May also be an idea to serve with a wedge of lemon to cut through the sweetness, so people can flavour to taste.
4. (Poster's Note: A compromise between infusing flavours together for a day and using fresh strawberries in the dressing would be to infuse the dressing with a portion of the strawberries, and then adding the dressing to fresh strawberries just before tossing the salad.)
   

This recipe is vegetarian and vegan friendly. Garlic can be roasted by toasting it on a dry pan, so really not much is needed in terms of special tools. This recipe is also diabetic-friendly.

Thanks again to Cygninae of wow_ladies!

Submitted Recipe: Decadent Strawberries

Decadent Strawberries
Platform: Couch or messier
Prep-time: about 10 minutes

This is recipe from Cygninae of wow_ladies introduces us all to an interesting spice blend: Ras el Hanout. As Cygninae points out, this recipe is best served with ripe, tasty strawberries, and no inhibitions. A short, sweet, and to-the-point recipe, and another delicious way to beat the summertime heat!

• 1 cup whipping cream
• Ras el Hanout to taste (the more, the better!)
• about 1 pound fresh ripe strawberries
• honey for drizzling
  

1. Whip cream with Ras el Hanout and honey until it forms stiff peaks.
2. Serve over strawberries and enjoy!
   

This recipe requires either a hand or stand mixer and a mixing bowl.

From Cygninae of wow_ladies!

Submitted Recipe: Cheesy Nom-Nom Stars

Cheesy Nom-Nom Stars
Platform: Anywhere!
Prep-time: About 40 minutes. Pre-heat your oven to gas mark 7, or 425 F (220 C)

Scones are awesome, and when I found this recipe in my inbox, I had to try them right away. Scientific trial and all. These are delicious little scones, and while they do take a little bit longer to make than a pack of ramen noodles, this is time well-invested!

• 225g self-raising flour (which converts to about 2 cups)
  
• 40g butter (converts to 6 tablespoons, which is 3/8 of a cup), cold
  
• 150ml milk (1/4 pint)
• grated aged or mature cheddar cheese (poster's note: I used about a cup)
  
• 1 1/2 tablespoons caster sugar
• pinch salt
• powdered mustard, black pepper and rosemary or sage to taste (PN: I used a half teaspoon of each)
  
• flour for rolling out

1. Pre-grease a baking sheet and set aside.
2. First of all, sift the flour into a bowl and rub the butter into it rapidly, using your fingertips. Next stir in the sugar and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough - adding a drop more milk if it feels at all dry.
3. Then turn the dough out onto a floured pastry board and roll it out to a thickness of not less than 3/4 inch (2 cm) using a lightly floured rolling pin. Take a 1 1/2 or 2 inch (4 or 5 cm) pastry cutter (either fluted or plain) and place it on the dough, then tap it sharply so that it goes straight through the dough - don't twist it or the scones will turn a peculiar shape! After you have cut out as many scone shapes as you can like that, knead the dough trimmings together again and repeat until you have used it all.
4. Then place the scones on the greased baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 minutes. When cooked the scones will have turned a crisp golden brown. Cool on a wire rack and eat them slightly warm, still crisp on the outside and soft and light inside.
   

This recipe does require an oven and a baking sheet, as well as a mixing bowl and a rolling surface. (PN: I just used my cutting board with some flour on it.) If you use vegetarian cheese, the scones count as vegetarian.

Much thanks to Cygninae of wow_ladies!

Submitted Recipe: Giggly Strawberries!

Giggly Strawberries
Platform: Any
Prep Time: About 10 minutes, and a day's soak time.

This is the first of a couple of recipes submitted for our contest by Cygninae of wow_ladies for our contest! All the recipes she submitted sound deeelicious but I laughed my butt off when I read the alternate name for this one, so I'm posting this one first. This recipe is very simple, alcoholic, and easy to eat.

• 1 bottle "average" red wine
• Sugar to taste
• About a pound of strawberries, washed, hulled, and cut in half
  

1. Heat red wine in a pan, not to boiling, and add sugar to taste.
2. Add as many strawberries as you can fit into the pan, and turn off the heat, so the strawberries soak up the wine and sugar mixture.
3. Let the strawberries soak up the wine mixture overnight for maximum potency.
4. Can be served in a bowl or a nice glass (poster note: hell, or straight out of the pan :D ) but beware, these are some POTENT strawberries!
   

This recipe doesn't require anything special in the way of tools, and if made with kosher wine, is kosher. Also, I believe this counts as vegetarian. It is alcoholic in nature and should not be fed to minors.

From Cygninae/Cygnet of wow_ladies

Sweet Treats in 5 minutes or less!

5 minute chocolate cake
Gamer rating: it's in a mug, eat it anywhere!
Prep-time 5 minutes

Note from the Chef: We use melted butter in ours, rather than oil, and chocolate chips is the way to go. We've actually whipped this up in a raid break and come back to eat freshly made hot chocolate cake at people in vent, it's that quick! It's even yummier with raspberry jam, sauce, or real berries, and cream....

• 4 tbs / 45 gms self raising flour
• 4 tbs / 55gms caster sugar
• 2 tbs / 17gms cocoa powder
• 1 egg
• 3 tbs / 43 mls milk
• 3 tbs / 25 mls sunflower oil
• 3 tablespoons chocolate chips (optional)
• A small dash of vanilla extract
• 1 large coffee mug

1. Add dry ingredients to the mug, and mix well.
2. Add the egg and mix thoroughly
3. Add the milk and oil - mix well (don't forget the corners / edges of the mug).
4. Add the chocolate chips (if using) and vanilla extract, and mix again
5. Put your mug in the microwave and cook for 3 minutes (in a 1000 watt microwave).
6. The cake will rise above the top of the mug, but don't worry it’s supposed to!
7. Allow to cool a little, tip out onto a plate (or eat right out of the mug!)

Credit to Elise

Easy to make summer recipe

Pink Lemonaid Pie
Gamer rating: Table or couch, not good for desktop eating.
Prep-time: 2 minutes to make, several hours to freeze

Summer is hot. This treat is a frozen apology from the gods.

• 1 can of frozen pink lemonaid (or whatever juice you want)
• 1 tub (1 litre) of kool whip
• 1 can of sweetened condensed milk
• 2 premade graham cracker pie shells (you find these in the baking isle)

1. Mix wet ingredients.
2. Pour into pie shells.
3. Freeze.

Try adding a thin layer of chocolate fudge (the kind that doesn't fully freeze) and using a raspberry juice from concentrate instead. Chocolate and raspberry, ohhhh yeah.

Credit: Ruth

Jello Cookies

Jello Cookies
Gamer rating: Edible ANYWHERE.
Prep-time: 10-15 minutes (preheat oven to 350degrees)

Cookies are always awesome... but now you can have cookies that are vibrant colors and taste like jello! These cookies can be rolled out and cut with cookie cutters for neat shapes (if desired).

• 3/4 cup margarine or butter
• 1/2 cup sugar
• 1 (3 ounce) package Jello gelatin, any flavor
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

1. Cream margarine, sugar, jello and eggs together in a medium to large bowl.
2. Add the rest of the ingredients.
3. Mix well.
4. Roll dough into little balls and place on a greased and floured cookie sheet.
5. Flatten each with a fork. Or... I use the bottom of a crystal brandy glass that leaves a star pattern on the cookie. Dip fork or whatever in flour to help with the sticking.
6. Bake 6-8 minutes at 350 degrees.

Yields 2 dozen cookies (more or less). Fun tips: Make two batches (or two half batches) with different flavors and let kids make playdo style cookies. They don't mix much when baking so you can get some really neat designs. You can also make a "roll" design and slice the cookies off the roll for matching decorative cookies.

Credit: Ruth

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