SU Stars Recipe Swap

I made this one 6 x 6 for SU Stars February Swap. This is my first Scrap booking recipe swap in a long time, but with it being February and the need for Chocolate, what else is a girl to do. I found the recipe on the Internet just before Christmas and thought what a great idea. I hope you enjoy this recipe immensely! 

Supplies:

Card stock: Rose Red, Old Olive, Not Quite Navy, Perfect Plum

Stamp Ink: Chocolate Chip, Versa Mark

DSP: Springtime Vintage out of Occasions Mini
Accessories: Rose Red Seam Binding, Basic Pearls, Old Olive brads, Chantilly Lace
Top Note big Die, Lattice embossing folder, Beautiful Wings Embosslits Die.
 
Chocolate cake in a cup

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract, 1 large coffee mug (Micro Safe)
Add dry ingredients to mug and mix well.
Add the egg and mix thoroughly, Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. Drizzle Carmel over the cake.

Then EAT! (This can serve 2 if you want to feel slightly more virtuous.)

Look What I Found: Another Chocolate Recipe!

I wish I could say this was my recipe but I found the recipe on Judy’s blog at: http://judyscraftroom.blogspot.com. I love trying new recipes and this one rocks. Thanks Judy for sharing this one. I plan on surprizing my family this Valentine's Day with this Yummy!!!!

This recipe makes about 4 dozen of the most luscious dessert I have tried in a long time.

Easy Oreo Truffles

1- Large bag of chocolate Oreo cookies
1- 8 oz package of Cream Cheese
Chocolate wafers (Milk and white chocolate)

Crush the cookies in your food processor until they are fine crumbs. (Reserving a couple of tablespoons for the topping)

Add block of cream cheese, to cookie crumbs and pulse until it's well blended. At this point I usually put it into the fridge for 30 minutes or so...just so it's chilled.

Roll the mixture into 1" balls and place on parchment lined cookie sheet, place back in fridge until chilled again.

Melt chocolate wafers in a microwave bowl, drop truffle into chocolate and make sure it's well covered. Remove the truffle from chocolate with 2 forks and place on wax paper....and sprinkle with chocolate crumbs or pink salt. Then keep in the fridge until you are ready to serve...that's it....sooo yummy!

To make the salt, I used coarse salt...like the kind I use for homemade pretzels. Put some salt in a baggie and add a few drops of red food coloring. Sprinkle on chocolate covered truffles!

You can also melt chocolate in a baggie and pierce on end of the baggie with a toothpick and drizzle white chocolate on dark truffles or dark chocolate on white truffles.

I bet you can't eat just one!! Enjoy!!