Tsarmina's Recipes

Chocolate Cake-In-A-Mug:

1/4 Cup flour
2 TBSP of Cocoa Powder
2 TBSP of Sugar (more if you like it super sweet)
1/4 tsp Baking Powder
1 pinch of salt
Whisk together in a coffee mug with a fork, then add:
1/4 Cup Milk
2 TBSP oil (or melted butter)
If you wish, you can add a small dash of vanilla for more flavor.
Mix thoroughly (no lumps) and microwave for 70 seconds. Go work on WIP whilst eating. ;) And don't burn your tongue. Enjoy!


Buttermilk Chocolate Cake
From the kitchen of  Mrs. Lisa Frech

Pre-heat oven to 350 degrees (Fahrenheit)

2 1/2 cups of flour
2 1/4 cups of sugar
1 cup cocoa
2 1/4 tsp. baking soda
3 cups buttermilk
3/4 cup of oil
3 eggs
1 1/2 tsp. vanilla
1/2 tsp. salt

Mix all ingredients together and beat for 3 minutes with electric mixer. Bake for 30-35 minutes for 3 round pans or 45 minutes for a bundt pan.

Chocolate Frosting

1 cup butter
4oz. unsweetened chocolate (or 6 TBSP cocoa and 2 TBSP butter)
4 cups powdered sugar
3 tsp. vanilla
4 TBSP milk or half-n-half

Mix with electric beater.

Peanut Butter Frosting

1/2 cup butter
1 cup peanut butter
4 cups powdered sugar
1/3 cup milk or half-n-half

Mix with electric beater.

Mint Brownies
From the kitchen of Mrs. Shannon Porter

Brownies mix for 9x13-inch pan
1/2 c. butter, softened                                
2 c. confectioners' sugar
1 T. water
1/2 tsp. mint extract
3 drops green food coloring
1 (10-oz.) pkg. Andes candies pieces
1 stick butter

Bake the brownie mix according to package directions. Bake and set aside to cool. Mix softened butter, confectioners' sugar, water, mint extract, and green food coloring until creamy. Spread filling over cooled brownies and refrigerate until set. Melt the mint candy and butter in microwave. Allow to cool for 30 minutes, stirring occasionally. Spread over filling and chill. Before serving cut into squares. Store in the refrigerator.