I promised this recipe back in January when I posted the recipe for a banana microwave mug cake. Mug cakes come together in just a few minutes, and make one to two servings. They typically cook for just one minute in the microwave. This chocolate version is my favorite and the one I make most often. The mug cake has a surprisingly rich chocolate flavor. The texture is between cake and brownie. I enjoyed it last night in preparation for another Whole30 (my second). This is the last chocolate or sugary dessert I will have for at least 30 days!

Deb’s decadent hot chocolate mix lives up to its name. It gets the decadence from using dark chocolate in addition to cocoa powder. The dark chocolate is ground in a food processor or finely chopped so that it perfectly melts when you add hot milk. It’s not too sweet so you can really taste the chocolate, and it has a thick and creamy texture. I expect nothing less from Deb of Smitten Kitchen. She is my favorite food blogger and taste bud kindred spirit. This hot chocolate mix is definitely gift worthy and takes about 10 minutes to make. Deb has some ideas for cute packaging and mixing in other flavors on her site.

I’ve loved chocolate milk since I was a little girl. I still drink it once a week or so as a special treat. Homemade chocolate syrup is so easy to make, and you probably have all the ingredients in your pantry: cocoa powder, sugar, salt, and vanilla. If you want to make it fancier, you can add espresso powder, which gives a boost to the chocolate flavor. I didn’t use it this time, but trust me, it’s a fantastic addition if you happen to have it. The syrup is still chocolatey delicious without it though!

This recipe for s'more nut bars is definitely a keeper. It comes from the book Baked: New Frontiers in Baking, which I have been reading about all over the food blogosphere ever since it came out. The book includes recipes from the New York bakery that is the namesake of the book. I'm sure I'll be making more recipes from this book (already the brownies and chocolate stout shake-- alas, I didn't take photos), and maybe then I'll spend a little more time discussing the authors' genius. For now though, I want to tell you about one of my favorite (dare I say my MOST favorite?) source for recipes and other food related info, Cook's Illustrated [www.cooksillustrated.com]. Cook's is a subscription based cooking magazine that comes in both print and online format. They have a test kitchen in which they make recipes over and over, systematically varying ingredients and using scientific know-how to create impeccable recipes. They also conduct reviews of kitchen equipment and taste tests. All of their reviews, taste tests, and recipes come with articles explaining the details of the process. I always check to see if Cook’s has a review if I’m buying a new kitchen tool, and I pore over the taste tests before I go to the grocery store.