Anyway, here’s the recipe. Enjoy!

Chocolate Mug of Sadness

Makes 1 large mug of sadness or 2 slightly less sad servings
Ingredients
4 TBsp flour
4 TBsp sugar
1 egg
3 TBsp cocoa powder
3 TBsp Nutella
3 TBsp milk
3 TBsp vegetable oil

Directions
Combine all ingredients in a large coffee mug (or 2).

Whisk with fork until smooth.

Microwave on high for 1½– 3 minutes.

Sprinkle with chocolate chips. Or, halfway through baking time, drop in a dollop of peanut butter. (“Baking” time depends on microwave minutes. Ours took about 2 minutes.

{Source: http://somekitchenstories.com/2011/06/20/chocolate-mug-of-sadness/}

In a blender crush the ice and add the remaining ingredients in order. Start with just enough milk to get everything mixing together. Mix on high for at least 1 minute. Test thickness and add milk as required. Pour into a tall glass and enjoy.

~via http://www.serenejourney.com/.

Several types of chocolate.

Unsweetened is primarily used for baking. It is meant to be sweetened with the other ingredients in the recipe.

Bittersweet is dark chocolate and has very little sugar. This is good to use in recipes where chocolate is meant to be the standout flavor among other strong flavors.

Semisweet chocolate is among the most popular chocolates. The more well-rounded flavors make it a good choice for many recipes.

Milk chocolate is created by adding dehydrated milk to the chocolate mix along with other ingredients. The result is a sweeter chocolate that is not used as often in baking, but routinely used in treats.

Cocoa powder comes in two types, Dutch-processed and natural. For the recipes in this blog Dutch-processed will always be used.

I will mention white chocolate only to say that it really isn’t chocolate at all. This is made up mostly of cocoa butter. There are no cocoa solids involved here, but it does get inserted into many chocolate conversations.

Source: http://www.todaysnest.com/todays-nest/2010/07/know-your-food-chocolate-basics.html.

Ingredients for Cupcakes:

* 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
* 2 ounces bittersweet chocolate, chopped
* 1/2 cup Dutch-processed cocoa powder
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking soda
* 3/4 teaspoon baking powder
* 2 eggs
* 3/4 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon table salt
* 1/2 cup sour cream

Ingredients for Peanut Butter Frosting:

* 1 cup confectioners’ sugar
* 1 cup creamy peanut butter
* 5 tablespoons unsalted butter, at room temperature
* 3/4 teaspoon vanilla extract
* 1/4 teaspoon kosher salt
* 1/3 cup heavy cream
* 12 miniture reese’s peanut butter cups, halved

Directions:

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
2. In a medium heatproof bowl, combine butter, chocolate, and cocoa. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside and cool until just warm to the touch.
3. In a small bowl, whisk flour, baking soda, and baking powder; set aside.
4. In a medium bowl, whisk eggs; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined.
5. Divide the batter evenly among muffin pan cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.
6. Cool cupcakes in muffin pan on wire rack for 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing.
7. To make frosting, place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl as you work. Add the heavy cream and beat on high speed until the mixture is light and smooth. Place frosting into decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward. Place halved peanut butter cup on top of frosting.

Source: http://sweetpeaskitchen.com/.

Craving for something sweet? This one’s sinful but I bet it’s yummy. Go here to get the recipe.

Adorable, isn’t it?

~via http://prettyfoods.tumblr.com/.

The cutest cupcakes.

~via http://tinywhitedaisies.tumblr.com/.

Got to try this one out.

~via http://justbesplendid.tumblr.com/.

~via http://prettyfoods.tumblr.com/.

I see Doraemon.

Here I am again spending time browsing through Tumblr. I just love looking at the pretty and fun and cute photos from there. I enjoy it a lot, I even created my very own tumblr account. It mostly contains pretty home images that I want to incorporate in my dream house. But it is still far from happening. For now we are just making the most of our current home, our very first big purchase. Which reminds that I need to look for faucets from Faucetoutlet.com. I am taking advantage of their free shipping. Finally, we can have our bathroom and kichen faucets replaced.

~ image via http://tinywhitedaisies.tumblr.com/