Midterms are coming: Three delicious procrastination methods
Midterm season is almost (or, in the unfortunate cases of some, already) upon us. This is the time when we scramble to discover new and improved studying methods, only to stumble upon new and improved methods of wasting time. This is also the time when nutrition goes out the window, and we either don’t eat, or eat eight bags of chips and an entire pound cake instead of the salad we swore we’d make (or maybe that’s just me). This is the time for indulging your cravings and making terrible decisions about time management. The following recipes combine procrastination and terrible eating habits, but in the most delicious, chocolate-y way possible.
Warm Chocolate Pudding Cake
– 6 tbsp. cold unsalted butter, cubed
– 1/3 c. sugar
– 6 oz. bittersweet chocolate, chopped OR 6 tbsp. cocoa powder
– 2 large eggs plus 2 large egg yolks
– 1/4 c. flour
– 1/2 tsp. coarse salt
Preheat the oven to 350 degrees Fahrenheit. Butter (or spray with Pam) 6 cups of a standard muffin tin. In a microwave-safe bowl, combine the butter and chocolate, and microwave until melted, about 1 minute.
In a large bowl, combine sugar, eggs and egg yolks, flour, and salt. Add the chocolate mixture and whisk to combine. Fill the muffin cups and refrigerate 15 minutes.
Bake until the centre of the cakes is soft, but not wet, when pressed, 27-30 minutes. Serve cakes warm, topped with (optional) caramel sauce and whipped cream, and enjoy the heavenly combination of pudding and cake.
Molten Chocolate Lava Cake
– 4 tbsp. unsalted butter, room temperature
– 1/3 c. sugar
– 3 large eggs
– 1/3 c. all-purpose flour
– 1/4 tsp. salt
– 8 oz. bittersweet chocolate, melted OR 8 tbsp. cocoa powder
Preheat the oven to 400 degrees Fahrenheit. Butter (or spray with Pam) 6 cups of a standard muffin tin.
Mix together the butter and sugar, then add the eggs one at a time, mixing well after each addition. Mix in flour and salt until combined, and then add the chocolate. Divide the batter evenly among the prepared muffin cups.
Bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8-10 minutes. Let the cakes cool for 10 minutes, and then enjoy the melted chocolate wonder you have just created.
One Bowl Chocolate Cake
– 3/4 c. cocoa powder
– 1 1/2 c. all-purpose flour
– 1 1/2 c. sugar
– 1 1/2 tsp. baking soda
– 3/4 tsp. baking powder
– 3/4 tsp. salt
– 2 large eggs
– 3/4 c. milk
– 3/4 c. warm water
– 3 tbsp. vegetable oil
– 1 tbsp. vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Butter (or spray with Pam) a large cake pan or two standard muffin tins. Mix together cocoa, flour, sugar, baking soda, baking powder, and salt. Add eggs, milk, water, oil, and vanilla, and stir until smooth.
Pour the batter into the pan, or divide between muffin tins. Bake until a toothpick inserted into the centers comes out clean, 30-35 minutes.
At this point in life, it is easier and more cost effective to buy the $0.99 Betty Crocker Chocolate Frosting from No Frills than it is to make your own. Spread that frosting all over your cake/cupcakes and don’t feel at all guilty about eating everything you just made.