Tag Archives: baking

Chocolate Lover’s Cake in A Mug

chocolate microwaved cake in a coffee mug

I resisted attempting one of these chocolate cakes in a mug because I know my own weaknesses.  Chocolate cake is like kryptonite for me, along with m&m’s, potato chips, ice-cream…well, you get the idea.

Eventually good sense gave way to a craving and all it took was my son saying, “I wish we had something sweet” to send my mind into a tizzy.  Chocolate Cake in a mug became my sole focus.

I think an alternate name could be PMS cake, but maybe that’s just my imagination gone wild.

In the spirit of full disclosure, this is a cake cooked in the microwave, so don’t get your expectations up too high.  It’s good, but the texture is a little rubbery.  Don’t skip adding the chocolate chips.  Those help a lot and they’re not bad for the taste either.  I mean, chocolate on top of chocolate is Love + Love.  It cannot equal anything less than good.

I first followed and tried this recipe from Completely Delicious; however, I’ve looked at a million recipes and they are all pretty much the same.  Use the normal cake ingredients and you really can’t go wrong.  I like this particular recipe because it adds the chocolate chips.

microwavable chocolate cake in a cup

The Recipe:

3 TBS Vegetable Oil – I’m betting you can substitute butter, or if you’re like my kids, use olive oil.

3 TBS Milk

1 Egg

1/4 tsp Vanilla Extract, preferably Fringe Vanilla.  Oh, and I never actually measure my vanilla.  I just pour.

3 TBS Flour

4 TBS Sugar (ok, I never claimed this was good for you.)

2 TBS. Cocoa Powder

Pinch of Salt (whatever that means)

3 TBS Chocolate Chips (Don’t skip this step.  Trust me.)

Mix all the ingredients in a large mug.  My mug is pretty big and gives me room to put a small whisk inside of it.  Then pop it in the microwave for two minutes.  Sprinkle with powdered sugar and it’s read to eat.

One mug of this cake is a lot.  It’s too much for one person, even me.  So plan on sharing it with someone, unless of course you need it all.  Then by all means, indulge.

Valentine's Day chocolate cake

This might be a fun Valentine Day treat you let your kids help make and then share.  I think the novelty of eating cake out of a cup is enough to make this recipe special.


P.S. I know today is Wednesday and I usually participate in What I Wore Wednesday, but I only have one picture from this week.  I intended on getting more pictures, but the timing, the snow, and the photographer (aka my kid) just didn’t work out this week. If you want to see my one outfit (and believe me it’s nothing special), head over to my facebook page and I’ll post it there.  Thanks!

signature banner


No Bake Healthy Cookie Bites

When I posted this picture on facebook, someone thought they were an exotic type of nasty meatballs.  I can say with confidence, these are neither nasty, nor are they meatballs.

They are no bake cookie bites and they are so simple to make.  The only downside is that if you are like me, you will eat way too many of them.  Luckily most of the ingredients are healthy, at least that’s what I tell myself.

Here’s what you’ll need.

One cup oats – I used quick cooking oats, because that is what I had in the house.

1/2 cup peanut butter – smooth and creamy or chunky.

1/2 cup ground flaxseed

1/3 cup honey

1 tsp. vanilla extract – I recommend Fringe Vanilla.  See details HERE.

1/2 cup butterscotch chips

Mix together all the ingredients.  I use a mixer, but if you have arms of steel, by all means, mix with a spoon.  Put mixture into the refrigerator for about fifteen to twenty minutes.  Roll into balls and pop them back in the refrigerator.  I use a small melon scoop to make the cookie balls, but about a teaspoon’s worth is a good size.

I think you’ll be surprised by these no bake cookie bites.  They are delicious, but it’s hard to eat just one.

Hope you enjoy!

Poisoned Cake & 80’s T-Shirts


Source: bigredkitchen.com via Bee on Pinterest

You must try this pumpkin cake.  Don’t even think about it, just bake it.  I am pretty sure it counts as health food, especially with a whole can of pumpkin in the ingredient list.

Did I mention it only has two ingredients?


Original recipe HERE.

It’s like a Baking for Dummies recipe.  Do they even have a Baking for Dummies book?  I would buy it if it exists.

I made this pumpkin cake on Friday night when we had new friends over.  It was a very last minute decision.  I mean, they were due in an hour and I hadn’t really thought about dessert.

Generally I save experimental recipes for old friends, but desperate times, as they say.

Do you do this to your friends?  Use them as test dummies?

I think most of my friends hope they never make it to the category of old friends.  I’ll feed old friend almost anything.  It’s sad really.  I save all the tried and true recipes for “new” friends, because I would hate to kill someone on the first date.

The worst was when I fed an old friend lilac air freshener laced banana bread.  This friend’s husband might say the loaf of pumpkin bread that tasted like baking soda was worse, but she would definitely agree the air freshener bread took the cake.

I don’t want to relive the entire story (I am sure I told here one time or another), but let me just say, I may be the only person to ever ask poison control, “How much liquid lilac air freshener can you eat before it kills you?”

They weren’t even sure how to answer.  Can we really trust that Glade makes their entire ingredient list public?

At least we are still all alive.  Praise God.  It would terrible to admit I killed someone with a loaf of banana bread.

Never eat banana bread if it tastes like an oily bouquet of lilacs.  It’s my best advice.


I can’t read script when I am sleepy.  I blame it on this age of technology.  Aside from my signature, I am not even sure I can write anymore.  Period.  Script is especially difficult.

I should have followed my dream to become a doctor.  That was the dream I had before I dreamed of being a private investigator and driving a shiny red car.  I know I could have done a slam-down job of writing prescriptions no one can read.

Is “slam-down” something people even say?

I doubt it, but let’s move on.

Friday night, after having fun with new friends, I plodded up the stairs to bed and plucked a t-shirt from the pile sitting on my dresser.  It seemed the perfect (think laziest) nightwear.

Someone my mother works with gave me trash bags full of clothes.  I love hand-me-downs and really needed many of the items she sent. I am grateful every day I get dressed.

So I put on this t-shirt and said, “I’m wearing a Bon Jovi t-shirt to bed.”

FringeMan was already rolled in the blankets, and he half-turned, popping one eye open.

“That shirt says Bonjour, not Bon Jovi.  It’s French!”  Then he rolled back over and said, “Your age is showing, 80’s child.”

End of conversation.

I am linking to Lisa Leonard’s Hello Monday.  I am sure she never imagined Hello Monday would ever be reduced to french 80’s t-shirts and poisoned banana bread, but that’s what happens in my life.

Easy Home-Made Bread, A Recipe

For the longest time I thought home baked bread was a skill reserved for the Ma Ingalls type of woman.  You know, the woman who plucks her own chicken, sews her own apron, cuts her children’s hair, picks eggs, and grinds wheat.

I don’t hold a candle to Ma Ingalls. I may get my craft on every once in a while, but I am no Betty Crocker, Martha Stewart, or Pioneer Woman.  I respect all these women and their amazing talents, but I simply cannot walk in their shoes.

I burn the chicken and set my stove on fire.

Sometimes I am downright dangerous in the kitchen, as evidenced in last night’s chopped finger.

Besides, baking bread always seemed so complicated.  You had to kneed and punch and rise and bake and rise again…I quit before I even finished reading the recipe.

I love bread though, like I really LOVE it.  I shouldn’t because it’s one of the dreaded carbs and carbs kill (or something like that), but I don’t care.  Freshly baked bread with a thick layer of store bought butter is like a little piece of fat-filled heaven.

Home Baked Bread Recipe

So I started thinking about this bread-baking thing.

People bake their own bread every single day in tons of countries where Wonder Bread does not exist.  If they can do it in their brick oven, surely I can manage a loaf or two.  After all, I have a Kitchen Aid, quick rise yeast, and an electric stove on my side.

home baked bread

In this loaf, I substituted one cup of flour for one cup of oats.

So I began reading recipes, lots of recipes.  And I noticed something.  You only need a handful of ingredients to bake a loaf of bread.

Flour – Yeast – Water – Salt – Sugar – oil

That’s it!  It really is that simple.

Now you can trade the sugar for honey or pure molasses, and maybe sometimes you want to trade the oil for butter, and the water for milk, but it’s all basically the same.  If you want a cake-like type of bread, you add eggs.  If you want healthier grains, you use unbleached whole wheat flour and add ground flax seed and maybe substitute a cup of flour for oatmeal.

There’s so much you can do!

Once I began looking at baking bread through simplistic eyes, I started thinking maybe I didn’t need to be Ma Ingalls after all.  Maybe, just maybe, I could bake bread too.

Recipe:  (Adapted from Amanda’s Cookin’. I follow her recipe pretty closely, but her flour measurements just did not work for me.)

5 cups bread flour (or all purpose flour, whole wheat flour, white whole wheat flour, etc.)
You can also substitute one cup flour for one cup oatmeal.

3 tablespoons honey

1 1/2 teaspoons salt

1 1/2 tablespoons yeast (I use Flieshmann’s Active Yeast (the jar) and I always keep it in the freezer.)

1 1/2 tablespoons oil (I use olive oil, but your favorite will work)

1 3/4 cup warm water

Combine dry ingredients in a mixer and mix using a dough hook.  Slowly pour in warm (not hot) water, honey, and oil.  Knead for about 5 minutes.  You want the dough to stick together and form a ball in the mixing bowl.

Here’s the tricky part.  Humidity, temperature, and elevation all affect bread, so you may need to adjust the recipe slightly for your area or season.  Maybe you’ll need a slight bit more water or flour.  Don’t freak out, just add it.  You’ll get accustomed to baking bread.  It’s not rocket science, no matter what the cookbooks tell you.

This recipe makes two loafs.  I only have one loaf pan, so I make one loaf and shape the other half of the dough into a ball and bake it on a lightly floured baking stone.

I grease my loaf pan with oil or butter and lightly flour it.

Then I put the loaves somewhere warm to rise – either in the same room with the woodstove or into a warmed oven.  I generally let my bread rise for about an hour, sometimes longer if I get busy.  You want the dough to double.

Bake at 350 degrees for twenty-five minutes.

I melt a couple of tablespoons of butter and brush it on the tops of my loaves about five minutes before baking is complete.  It causes the tops to brown nicely and it’s Oh, So Yummy!

Do you bake your own bread?

My kids want me to bake it so they have fresh bread every single day, but we don’t need to be eating a loaf of bread every day, so I bake it often, but not too often.

This post is linked to:

Miss Flibbertigibbet’s Holiday Recipes Linky Party.

Hello Monday – Hello 31 Days of…

Hello Monday.

It looks like you are going to be a nice one.  I have no big plans for you today, other than a nice walk, some laundry, and hopefully a little writing, but it is a happy day.  FringeMan comes home today!

Hello Air Travel.

air travel phobia

FringeMan is flightophobic.  I am not sure if that is the technical term, but he is scared to death of flying.  He says it is not the death part that is scary, but rather the four minute drop out of the sky.  He envisions himself plastered to the ceiling of the airplane screaming in fright for endless minutes.  I have never been so worried on a flight as I have been when I am strapped into his adjoining seat.  He can break the confidence of even the most seasoned traveler.

My prayers are for the people sitting on either side of him.

Hello Fall Baking.

Jennifer Jo of Mama’s Minutia shared this recipe last week and I had to try it. (Click link to see recipe and step-by-step instructions.)

easy quick cinnamon breadCinnamon Sugar Breadsticks

They were yummy and did not last twenty-four hours in my house!  Jennifer Jo says, “These remind me of cinnamon buns, fresh dinner rolls, and donuts, all rolled into one.”

I agree completely!  That’s exactly what they taste like – cinnamon buns, fresh dinner rolls, and donuts, all rolled into one.  YUM.

cinnamon sugar breadsticksMy pathetic photography will not allow you to see this, but the dough is full of air pockets, making it nice and light and fluffy.

This recipe is mother tested and kid approved.  Try it; you’ll like it.

Hello 31 Days of Living by Faith.

blog button 31 Days of Living by Faith

Every October The Nester hosts a month long series on her blog.  Brave bloggers by the droves sign up to share their knowledge and impart their wisdom.  It is an exciting and daunting challenge to write for 31 days straight on one topic, but this year, I am going to join the fun.

The Domestic Fringe will feature 31 Days of Living by Faith, beginning October first.

I hope you will join us.  I pray it will be a blessing to you.

I am going to admit something, because I know you will understand.  I am scared to death of writing this series.  FringeMan may be flightophobic, but I am writeophobic when it comes to 31 Days of Living by Faith.

There are so many things to worry about.  (See faithlessness already!)

Can I write for 31 days? 

Of course not.  That’s why I have roped in a handful of amazing women to help me.

Will I sound preachy, every day for a month straight? 

Gosh.  I sure hope not.  I am praying I won’t, because I am not preaching, not one little bit.  I will share my heart, some things I have learned in my own shaky walk of faith, and I will pray that some little word in these 31 days of October will bless you.

Will my faith be tested in preparation for this series?

Honestly, this has been my biggest fear.  They say “You can’t talk the talk until you walk the walk.”  I’ve done some walking in my life, but you know, I feel a little like I am running now.  Full. On. Run.  And I am panting and sweating.  It is not pretty.

Will all my blog readers check out for one solid month?

I think some may, but I hope you will stay.  Give 31 Days of Living by Faith a shot.  See if it doesn’t stir you.  Maybe, just maybe, God will show up and do something wonderful.  I have faith that He will.

blog button 31 Days of Living by Faith

Please grab this blog button and help me spread the word.  I wish I had a little code for you to cut and paste, but let’s be honest, I have no technical skills.  I’m pretty impressed with myself for making that little button; you can’t possibly expect me to come up with a code.  Can you?

I say copy and paste and please link back to thedomesticfringe.com.

I just want to spread the word, because lots of people are going to be sharing their hearts and I want someone to show up and be blessed.  It is just that simple.

Thank you.

I hope you have a happy Monday!

Linking to Lisa Leonard’s Hello Monday.  Go visit and say hi.


Double Chocolate

chocolate sheet cake butter cream frostingIt’s Thursday, a double chocolate kind of day.  If you are from some alternate universe without taste buds and you do not like chocolate, I apologize.  Maybe we’ll have a double vanilla Tuesday or something, but today is all about the chocolate.

And the garlic.

Yup.  I said garlic.

Chocolate + Garlic = Bad Bread + Satisfied Cravings

That my friends is an algebraic equation.  And my teachers thought I couldn’t do math.  Ha!

My mother really saved the day last week when she married chocolate and garlic.  You see, the farmers at the Garlic Festival were giving me and my foo-foo-frilly table sideways looks.  They could not understand why The Fringe Shop was setting up in between family farms, but we showed them.  Thank you very much.

FringeMom found herself a fancy cake recipe that included vanilla extract (Fringe Vanilla) and garlic.  These ingredients were camouflaged in a base of chocolate which makes everything better.  Even garlic!

Now, I admit.  I had my doubts.  I wrinkled my nose at my mom’s culinary masterpiece and I doubted the powers of this confection; however, I was pleasantly surprised.  Her cake was the biggest hit of the festival.  People kept sending other people over to try her stinky cake.  I sold a lot of vanilla extract with that cake.

So today I will share her recipe for Stinky Cake and then I will share my recipe for Chocolate Sheet Cake with Peanut Butter Frosting.

Which recipe you try determines how brave you are.

Stinky Cake (aka Chocolate Pumpkin Cake with Vanilla and Garlic)

2 3/4 c. flour,  1 c. sugar,  1 1/2 c. lite brown sugar,  1/2 tsp. salt,  3 tsp. cinnamon,  1/2 tsp. nutmeg,  1 can (15oz) pumpkin,  1 clove garlic presses in garlic press,  1 c. cocoa powder,  2 sticks softened butter,  5 large eggs,  1 1/2 tsp. vanilla extract,  1/2 c. sour cream,  1 tsp. baking powder,  1 tsp. baking soda

Good grief!  You can tell that is not one of my recipes.  I never use that many ingredients.

Heat oven to 325 degrees, grease and flour bundt pan.  In a bowl, combine all dry ingredients except sugars.  In another mixing bowl cream butter and sugar on medium speed until they are light and fluffy.  Add one egg at a time, beating well with each addition.  Beat in vanilla and garlic.  Slowly add dry ingredients, alternating with sour cream and pumpkin.  Beat well, scraping bottom and sides of bowl.

Or you can be like me and just dump all the ingredients (at the same time) into a bowl and mix.

On second thought, strike that from the record.  I don’t mess around with my mama.

Spoon into prepared bundt pan and bake for 50-60 minutes, until toothpick comes out clean.  Cool on wire rack and then invert on serving plate.

You can drizzle the cake with a mixture of one cup confectioner’s sugar and one teaspoon vanilla extract.

And that my friends is the Stinky Cake.

Chocolate Sheet Cake with Peanut Butter Frosting


One Chocolate Cake Mix, 1 c. Milk, one stick butter softened, 3 eggs

In a mixer (or by hand if you have muscles), combine cake mix, milk, butter, and eggs.  Beat.

Butter and flour one 9×13 pan or two 8-9 inch round pans.  Evenly distribute batter into pans and bake according to the direction on the box mix.  (Generally around 20-30 minutes at 350 degrees).


1 stick butter softened, 1 bag confectioner sugar, 1 c. smooth peanut butter, 2-3 tbs. whipping cream or milk, 1 tsp. vanilla extract

Whip butter and peanut butter in a mixer until creamy and smooth.  Slowly (on a low speed so your entire kitchen doesn’t get coated with powdered sugar) add confectioner sugar (you’ll use about 3/4 of the bag, total), vanilla extract,  and milk/whipping cream alternately.  Add one tbs. of milk/whipping cream at a time until you reach desired consistency.  For a thicker frosting, use less milk/whipping cream.

Frost your cake and pour yourself a big glass of milk.  Enjoy!

Warning:  Too much cake may cause fluffiness in hips and thighs.  The Domestic Fringe takes no responsibility for any weight gain or bad breath due to either of these recipes.

Linking to Mercy Ink’s Heart and Home.  Go visit!

Hello Monday, Vanilla, & Garlic

Hello Million Dollar Question

What do vanilla and garlic have in common?


*Que Jeopardy Song*

Fringe Vanilla

Still no guesses??

The Fringe of course!

Hello Garlic Festival

Garlic Festival New YorkYou proved a very exciting event!  We married garlic and Fringe Vanilla on Saturday.  Some said it would never work, but we proved them wrong.

100% Pure Vanilla Extract

My mother even baked a chocolate pumpkin cake with Fringe Vanilla and Garlic.  I raised my brow and wrinkled my nose, but it was the biggest success of the day!

People loved it so much, they walked around telling others to come try this unusual phenomena knows as Stinky Dessert.

Thank you FringeMom for single-handedly melding vanilla and garlic.  You are beyond genius!

homemade vanilla extract organicHello Girly Tent

The Fringe Shop Tent Garlic Festival

FringeMan, you are a very good sport.  I love you more than m&m’s for sitting with me in this foo-foo frilly tent.  You are a the best!

You also look lovely in vintage pink patchwork.

I bet you never suspected that.

Hello Storm of The Century

You caught us by surprise.  You blew in off the river with a roar that overturned tables and sent tents sailing down the street.  Then you brought rain that fell so hard and fast a three inch deep stream swirled around my feet.  You were relentless.

There was nothing to do but tear everything down in a storm part tropical, part Canadian.  The torrents of rain were tropical, but the wind had to be Canadian.  I froze to my soul.

To say we were wet was the understatement of the century.  How could a day begin so swell and end so swampy?

Hello Last Few Bottles of Fringe Vanilla

The good news is we nearly sold out of Fringe Vanilla.  The better news is I have a handful of bottles left.

Email me if you want one.  After these last few bottles are gone, I will add your name to a waiting list.  As soon as my next batch is ready, I will mail yours out.

Happy Monday!

Join me over at Lisa Leonard’s and say Hello to Monday.

P.S. Chocolate, Pumpkin, Vanilla, Garlic cake recipe coming later this week.  Get your mints ready!