Chocolate, Anyone?

I am somewhat a lover of all things chocolate (cough, understatement, cough)--I tried out a new recipe last night for Chocolate Puddle cookies--Win (and which are now all gone and may need to be made again)! It is from a book I got on my first excursion to Hershey, PA with Miss Lindy--500 Chocolate Recipes. I cannot wait to try the chocolate chip shortbread. Wow.

Anyway, from now until Monday, September 7th, those of us in the triangle have a treat. Chocolate, the Exhibition is coming to the North Carolina Museum of Natural Sciences. Though fascinating in itself, I am really looking forward to some of the lectures they are presenting--including the lecture and tasting that I will be attending on July 15th with Lindy and B.

Hmm, learning about and tasting chocolate. . . If there is a bad there, I don't know what it would be. Feel free to join us or not, but while it is here, Chocolate, the Exhibition should not be missed!

5 Minute, Single serving, Chocolate Cake

How about a little cake? I do not often blog about forwards, but this recipe needed to be shared. Isn't there ever a moment where you are reading a book, watching TV, or needing an ice-cream chaser; and you think, "I want chocolate cake!" This is the recipe for you...

THE 5 MINUTE CHOCOLATE CAKE FOR ONE PERSON.......
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 (MicroSafe)

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 at 1000 watts. 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. EAT! (this can serve 2 if you want to feel slightly more virtuous.)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Wow. Just, Wow.

What Guys Eat

Holiday:

hey, tell me how you made that rice pudding

Josh:

leftover rice
2 cups rice
3 cups milk (but half of that was coconut milk)
uummm
2/3 cup sugar
some vanilla
raisins
boil/simmer
that seems like everything

This was my facebook conversation with my friend Josh. I went over to his house on Sunday for our weekly Arrested Development party and he gave me homemade rice pudding. It was so delicious! Not only that, his roommate made this really great spice-encrusted baked chicken (except he was grinding red pepper and it was making our eyes sting--I don't recommend doing that at home.) Not only did these two guys cook, but they frequently have conversations about cooking. It is endlessly fascinating to me. Anyway, I have not tried making this rice pudding myself, but I'm going to, because it was delicious, and infinitely superior to the cornbread he made the previous Sunday out of Jiffy blueberry muffin mix and canned corn! Guys can definitely cook, but sometimes they make the strangest things. Don't even get me started on cake-in-a-bowl!

3rd Annual Bluegrass for Babies benefiting the NC Children's Hospital

Please mark your calendar for the 3rd Annual Bluegrass for Babies!!!

This special edition of The Carolina Inn's "Friday's on the Front Porch" will be held on Friday, May 29 to benefit NC Children's Hospital Newborn Critical Care Center. The event will take place from 5pm-7pm and will feature the live bluegrass music from The Gravy Boys.

This event provides the perfect atmosphere for kicking back, relaxing and getting a jump on the weekend. The Inn offers its classic southern buffet as well as Tiny Vittles menu with full bar service (including sodas and Shirley Temples), and plenty of comfortable seating under the shady oaks and magnolias on the Inn's front lawn. There is no cover charge for the event.

Please go support this wonderful cause!!

I cannot be there the May 29 weekend, but we would like to invite the EQ to join us for a Friday in June (for Dining Out--we'll narrow down a date soon). "Friday's on the Front Porch" runs from April 2 to October 9th, and is usually a good mix of Alumni, Chapel Hill fixtures, families, staff, and some students, rocking on the porch enjoying good food and fun music. Check out a list of bands here. I'll have more details for June's dining out shortly, but until then. . . Rock (as in rocking chair) On. They may even play some Skynyrd!

Mother's Day Food?

So, we don't get a lot of comments on the Delish Dish, but hopefully we can up them today.

B mentioned last night that she wanted deviled eggs because deviled eggs were a Mother's Day food. I don't think I've really thought about it. When you think of Mother's Day, what foods spring to mind? Please fill up the comments section--I want a discussion.

Oh, and Happy Mother's Day, Mom!

Around the Web in Foodie Posts

A tour of the Interwebs with an eye to good food

• Slate asks about making your own staples--I can't wait to try the bagel recipe!
• Check out a bread cookbook I may just have to get. No kneading?!? Awesome!
• Once again, Chou outdoes herself!
• And then she gardens! Sheesh. There is no living up to her...
• Smart ways to use coupons.
• The Worldwide Ward Cookbook
• Kitchen Cleaning Tips
• Looking for Cinco De Mayo recipes? Travel South of the Border without getting the flu.
• Yes, please. Stephanie Plum would be proud.
• A recipe to make your tastebuds tingle. . .
• Bizarre Kitchen Pictures/Nightmares? - though I can totally see my death by Nutella.

Not Your Mother's Pasta Salad

Well, sometimes it is, but growing up it wasn't. Pasta salad growing up was macaroni, shells, or rotini mixed with egg, cheese, peas, tuna or crab, a little mayo, and seasoned to taste. Which isn't bad - especially if you add dill. Oh, and she would sometimes add onion and celery (meh--if eating it at a ward potluck, you really couldn't talk to anyone due to the lovely flavors wafting from your breath, and I'm not a huge celery fan).

Then a few years ago (I had to go back 3 journals), I had Karen's pasta salad recipe. Wow. Different flavors, less pedestrian, and perfect for bridal showers or just finishing off the perfect meal (side dished with spinach & feta infused burgers on a toasted rustic roll with garlic-feta mayo, red onion, bacon, tomato, and spring greens). I made it for my grandmother's funeral, and both of my mom's sisters kind of sneered (craisins? tortellini? broccoli? bacon?). Then they had to try it just to see. And then they had to check it a little more. It really is delicious. Tomorrow, you will see it at J&J's reception. Until then, check out the recipe, and dream.

Tortellini Pasta Salad

• 4c. Broccoli1
• 8 oz cheese tortellini (add tricolore for more color--I get the refrigerated kind)
• 1/4 c. craisins or raisins
• 1/4 - 1/2 c. finely chopped red onion
• 1/2 c. reduced fat mayo (not miracle whip--wrong flavors!)
• 3 tbsp sugar
• 1 tbsp cider vinegar
• 5 slices crumbled bacon (or more)
• 1/4 c. sunflower kernels (optional)

Cook the broccoli for about 2 minutes, set aside. Cook tortellini as indicated. Rinse with cold water after draining. Add onion, craisins, broccoli, tortellini, and toss together. In a small bowl mix mayo, sugar, and vinegar. Toss with the larger bowl to coat. Refrigerate at least 1 hour. Add bacon right before you serve it, or the bacon gets soggy.