Originally from: http://feedproxy.google.com/~r/pwcooks/~3/7MrIRzJas_4/
Here’s something fun to do with yummy food and we wanted to give it for you! Enjoy!
Have you ever had such a wicked craving for chocolate cake that you’ll simply die if you don’t get a piece within five minutes?
Well, I have. Many, many times.
And that’s where this little mug treat comes in! If you haven’t yet discovered the Pinterest-friendly joy of whipping up a 90-second chocolate cake in a mug…well, your life is about to change.
(Pssst. This is a rich little cup of wonder! Split it with a friend or loved one.)
Throw 3 tablespoons of flour into a microwave-safe mug…
Along with 3 tablespoons sugar…
2 tablespoons cocoa powder (not shown) and 1/2 teaspoon baking powder.
Oh! And a teeny tiny pinch of salt.
Use a fork to stir it all together.
Add 3 tablespoons of milk and 3 tablespoons vegetable oil…
Along with a splash of vanilla…
And stir it…
Until it all comes together and you want to eat the batter.
This is optional, but delicious! Stir in 3 tablespoons semisweet chocolate chips.
Then pop it in the microwave and nuke it for 90 seconds!
It definitely doesn’t look fancy. But oh, is it good!
I took the liberty of whipping a little cream and plopping on a dollop.
And I added sprinkles, too!
And check it out.
Chocolate cake in less than 5 minutes!
It’s sinful, decadent chocolate fix. Share it with your sweetie!
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In springtime of last year, I was in Los Angeles with my mother-in-law, my sister, and my daughter Alex. We went all over the place, checking out restaurants and shops and trying bites of delicious food here and there. We also ate at 
First: Usually when you make a grilled cheese, it’s customary to grab…well, some cheese. I used a mix of cheddar…
And Monterey jack. 
Always grate your own!
Now, you need some soft, soft butter. This was leftover from some lofty cookie idea I had on Saturday—one, by the way, I got distracted and forgot about. It’s how I roll. 
Because I used soft, soft bread, I didn’t want it to get soggy, so I just spread on a super thin amount. If you use sourdough or other substantial bread, go ahead and spread on a little more. Just remember that the cheese will produce a little grease as it melts…which is why cheese is so dang good.
Sprinkle a small amount of cheese on both halves, making sure the cheese sticks to the buttah. 
Turn over one of the slices (yes, butter and cheese side down, but it will be fine!) and put a nice layer of cheese on top. This will actually be the gooey center. 
Carefully lift the other piece and put it on top of the piece with the filling. Is this the craziest thing you’ve ever seen in your life?
Okay, fine. Maybe it’s the 17,449th craziest thing in your life. 
Place it in a skillet over medium-low (to medium, depending on how hot your stove gets) heat. I think a nonstick skillet might be the best bet…but I decided to take a walk on the wild side with iron. 
Take a peek every now and then and make sure it isn’t burning…and when it looks nice and golden brown and—yes—crispy (look at that surface!) flip it to the other side. Then just keep on cooking it until the center is melted and gooey. You might need to flip it over another time or two to make sure it doesn’t burn before the cheese is melted. You can always turn the heat down if you feel you need a little more time. 
Ahhh. It’s done! You can see that nice, thin, crispy outer coating. You can also see the softness of the bread. That won’t happen to you because you’re going to use good bread, right?
Good lands. I don’t say that very often, and when I do, it usually involves melted cheese.
