People ask me all the time how I’m not a million pounds.  Simple.  I eat what I want but in moderation.  I never restrict and lately, I’ve been exercising to strengthen my core.  But let’s be real here guys.  What’s the point of living without dessert?  Sometimes, fresh fruit with greek yogurt and honey can do the trick but other times, lush deep chocolate just calls to me like a siren song.  In my heart, the queen of all warm pure chocolate goodness is the seductive molten chocolate lava cake.  Its hot fudge like center wrapped in soft luscious chocolate cake will make you fall in love with your first melt-in-your-mouth bite.

5.0 from 6 reviews

Molten Chocolate Lava Cakes

 

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: The Squishy Monster

Serves: 4-6

Ingredients

• ½ c soft, unsalted butter
• 6 oz bittersweet chocolate
• ⅛ ts instant espresso powder
• 3 room temperature eggs
• ⅓ c sugar
• 2 tb unbleached flour
• ¼ ts fine salt

Instructions

1. Using either a double boiler or microwave, melt the butter and chocolate together low and slow. Stir to combine and cool.
2. In a bowl, whisk the eggs and sugar together until light and foamy.
3. Pour the cooled chocolate into the egg/sugar mixture and blend thoroughly.
4. Lastly, stir in the flour and salt until just combined- don’t over mix.
5. Using either greased ramekins or lined cupcake tins, pour in batter and bake at 350 for 8-10 minutes. When in doubt, slightly under-bake rather than risk over-baking. The edges should be set but the center should be very jiggly.
6. Important: allow to cool for 5-10 minutes before attempting to plate.
7. Serve warm with berries, mint, powdered sugar, whipped cream or ice cream.

3.2.2925

Eat:

Red Velvet Cheesecake

Color:

Opi’s Pink-ing of You

Listen:

John Legend & Lindsey Stirling

httpv://youtu.be/xwsYvBYZcx4

{Even when I lose, I’m winnin’…}

Watch:

{Because A., I’m weird and B., it’s touching in a strange way}

Make:

The tiniest snow baby of all…because everything shut down the last couple days.  Must.conserve.energy.

#SnOmg #Snowpocalypse

Happy Valentine’s Day!

Love,

Your Squishy Monster ^.~

Remember what I said about needing something sweet to polish off that steak?  Well, here it is.  Even if you’re incapacitated from supper, this is something you can still whip up in a matter of moments {specially for you procrastinators out there}

5 ingredients, 15 minutes.  That’s all you need.

http://youtu.be/Qv_OajDOO5A

5.0 from 4 reviews

Red Velvet Fudge

 

Cook time

15 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 4

Ingredients

• 1 c white chocolate {I recommend a nice baking bar}
• ⅓ c sweetened condensed milk
• ½ tb unsweetened sifted cocoa powder
• 1 ts apple cider
• 1 tb beet juice
• ¼ ts salt & ½ ts vanilla {optional}

Instructions

1. Toss everything into a heat proof bowl and microwave in 30 second intervals. Stir and heat until smooth. {You can also do this with a double boiler}
2. Fill any mold of your choice and set in the refrigerator for about 15 minutes and serve.

3.2.2124

Love,

Your Squishy Monster ^.~

Sure, I want chocolate to be involved this Valentine’s Day but truly, it just wouldn’t do without a big ole’ honkin’ steak for me.  What can I say?  This girl’s a carnivore.  I dabble in vegan at times, but steak {followed by chocolate} is the way to this girls heart

This method will show you how to create a golden crust to seal in the juices, keep your meat tender and juicy, and cook it right at the temperature you want.

httpv://youtu.be/9aXmilz4eEI

5.0 from 5 reviews

Steakhouse Steak

 

Cook time

10 mins

Total time

10 mins

 

Author: The Squishy Monster

Ingredients

• Steak {of your choice, but the higher the grade, the better}
• Salt
• Pepper
• Oil {extra virgin will not do}
• 2 tb unsalted butter

Instructions

1. If you have the time, dry brine your steak by liberally sprinkling with salt on both sides and chilling in the refrigerator for a couple hours. This will further tenderize and enhance the flavor of the meat.
2. Rinse and pat the steak completely dry. The drier, the better.
3. Drizzle with oil, salt and pepper on both sides. Massage everything in.
4. In a *very* hot skillet, {you should heat it up for at least 10 minutes. Yes, it will smoke but it will be worth it} sear the meat for 2-3 minutes and *do not move.* This will allow the fat the time to melt and caramelize, creating that coveted crust.
5. Top with butter and flip. Again, do not move and let it sit undisturbed for 2 minutes.
6. Pop the entire thing into a 500* oven {or the hottest your oven will go}. Leave it for 3-5 minutes until it reaches your desired doneness.*
7. Take the meat out of the skillet so it doesn’t continue to cook and allow it to rest on a plate. I personally do not like to tent it but that’s up to you.

Notes

120* Rare
125* Medium Rare
135* Medium
150* Medium Well

3.2.2124

Love,

Your Squishy Monster ^.~

If you enjoy cupcakes that are light, fluffy, and not too sweet, this recipe is for you.  I’ve paired a soft strawberry cupcake with an airy whipped cream topping and hope you’ll try it for Valentine’s day {or any day}

httpv://youtu.be/oUwfHoDhm6I

5.0 from 3 reviews

Strawberries & Cream Cupcakes

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: The Squishy Monster

Serves: 6

Ingredients

Strawberry Cake

• 1½ c cake flour
• 2½ ts baking powder
• ½ ts baking soda
• ¼ ts fine salt
• 2 egg whites + ⅛ ts cream of tartar
• ¾ c sugar
• 6 tb soft, unsalted butter
• ⅔ c strawberry puree
• ½ c whole milk
• 1 ts pure vanilla extract

Whipped Topping

• 1 ts unflavored gelatin + 4 ts water
• 1 c cold heavy cream
• 5 tb confectioners sugar
• 1 ts vanilla {or ¼ c strawberry juice}

Instructions

1. In the first bowl, sift the flour, powder, soda, and salt together. Set aside,
2. In the second bowl, whip the egg whites until they get frothy. Sprinkle in the cream of tartar and continue to whip until it achieves stiff peaks {when you lift the beater, the tip stands up and doesn’t wilt}.
3. In the third bowl, cream together the sugar and butter.
4. Blend in the puree, milk, then vanilla.
5. Combine bowls one and three in three separate additions. Mix just to combine and avoid over mixing.
6. Incorporate the second bowl into the batter. Carefully fold a bit at a time until it’s mixed in. Again, don’t over mix. You don’t want to deflate the puffed up whites.
7. Fill a lined cupcake tin a little over three quarters of the way full and bake at 350 for 16-18 minutes.
8. Cool.
9. For the topping, bloom the gelatin by stirring into the water. Set aside for 1-2 minutes.
10. Slowly dissolve the gelatin over low heat {or for 20-30 seconds in the microwave}. Cool completely and stir so it doesn’t set.
11. Whip the cold cream with the sugar. Add the gelatin mixture and whip until it reaches the consistency you desire. {I stopped mine right before it reached firm peaks}.
12. Pipe onto cupcakes and serve.

3.2.2124

Love,

Your Squishy Monster ^.~

I always feel torn about Vday.  When you’re with someone, it’s all teddies (of both kinds) and chocolate but when you’re single, you’re only anticipating the day after for all the marked down chocolate.

Confession #455, I’ve never been in love.  For the record, I’m 27 years old and I’ve never even dined at the same restaurant as love when really, this Squishy is practically ravenous for it.  Is it too much to ask for passion and dedication?  Love and acceptance?  Tenderness and romance?  Butterflies and comfort?

The sentiment of Valentine’s day is nice but the realization of a perfect night is as rare as a fistful of diamonds.  I hope y’all have a beautiful one and I’ll see you soon with a new video

httpv://youtu.be/HME7yeJ_86k

Love,

Your very hungry Squishy Monster ^.~

As I write this, I’m in bed nibbling on my third piece of white chocolate fudge.  Lately, I’ve taken to hoarding all my yummies into bed with me which is absolutely no bueno.  My rationale right now is that the fudge probably won’t leave a crumb trail but alas, I digress.  I’ll tend to the ant problem later…

This may very well be the most easiest recipe that will live in my recipe index so definitely check it out.

http://youtu.be/yxqzD2YR_lM

5.0 from 5 reviews

Fudge

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 1-2 Dozen Pieces

Ingredients

• 20 oz chocolate chips
• 10 oz sweetened condensed milk

Instructions

1. Melt both in 30 second intervals in the microwave.
2. Stir and pour into desired molds.
3. Set and eat.

3.2.2807

Disappointing lovers may come and go but chocolate will always be there, haha.  (Especially in this case because it’s just so quick and simple)!

Love you more than chocolate,

Your Squishy Monster ^.~

In honor of Valentine’s Day, I wanted to just put it out there just how much I appreciate every single one of my new friends.

I am not a great poet and perhaps a love letter would prove to be inappropriate but (and at the risk of sounding extremely chicken-soupy)–how my heart swells for the positive thoughts that are so happily received.

As you may already know, cooking became a necessity for me at an early age.  As burdensome at times it seemed (particularly during the already difficult adolescent period we all endure), I never dreaded being in the kitchen.  True, in the beginning cooking to me meant cutting up Spam or the like and heaping a pile onto a bowl of rice, it inevitably transformed into an almost visceral experience/event for me.  I’m a firm believer that yes, we are all so very different (in what any mother would call “special ways”) but food is our one commonality as Humans.  The pleasure of the before, during, and after process involved with food is something that I’ve always wanted to share.  I am so happy that I’m finally able to do that.

I absorb and savor every word you, my friends share with me.

Love Always & Forever,

Your Squishy Monster

I mention in my video that I made so many of these babies, I wanted them to go somewhere else and leave me alone.  They stain your hands if you’re not careful and leave just a remnant of what looks as if you’ve been involved in a murder scene.  After like the 200th cupcake, you will manage to streak yourself with tint.  It’ll happen and if not the 200th one, the 300th or 400th one, lol.  However, red velvet is a classic that shall never die.  I went through a phase where I ate nothing but cheesecake for every dessert for a month.  Half dare/half obsession, I undertook this obviously futile feat.  I happen to adore cheesecake but this was definitely not the case even half way through the month.  My point is, too much of anything is never good.  I stick to that.

Red Velvet Cupcakes

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: The Squishy Monster

Serves: 2 Dozen Standard Size

Ingredients

• 2 c flour
• 1 ts baking soda
• ½ ts baking powder
• 1 ts salt
• 2 tb unsweetened cocoa
• 1 c veggie/canola oil
• 1 stick melted butter
• 1½ c sugar
• 1¼ c whole buttermilk
• 3 eggs
• 2 tb red tint

Cream Cheese Frosting:

• 2 8 oz blocks, softened cream cheese
• ½ stick softened butter
• Powdered sugar (use as much or as little as you’d like–cream cheese isn’t that snooty, it will yield to you completely).

Instructions

1. In one bowl, sift together your dry ingredients: your flour, soda, salt, cocoa
2. In a second bowl, beat together your oil, butter, and sugar.
3. Slowly drizzle in your buttermilk
4. Crack in one egg at a time
5. Tip in your tint
6. Scoop level amounts into a lined cupcake tin (using an ice cream scoops helps)
7. Bake @ 350 for 17-22 minutes
8. For the frosting:
9. Break up your cream cheese and butter
10. Add your SIFTED powdered sugar a bit at a time until fully incorporated.
11. Add in some vanilla if you feel like it

Notes

Make sure all of your “cold” ingredients are at Room Temp. If you’re turned off by the Butter and Oil, sub with Apple Sauce instead (but I really wouldn’t) Similarly, if you don’t like the idea of all that tint, you could always tint with Beet Juice or crushed, dried Berries–however, to obtain that deep red, I actually do think it would change the flavor. If you don’t have Buttermilk, you could always combine 1 c full fat Milk + 1 tb Vinegar but I find that nothing beats the true thick tang of real Buttermilk You cannot use Baking Soda and Powder interchangeably It is super important to sift your dry ingredients together before adding them to your “wet” bowl Allow them to cool before frosting Just make sure you cream the Cheese and Butter first then sprinkle in your Sugar (gotta be Powdered) and sifting (and the Butter and Cheese being soft) will ensure you don’t have a lumpy Frosting.

3.2.2124

Whether you’re with someone or not, rejoice in all the meaningful relationships that you’ve established.

Wishing you a happy day of cake eating!!

Love always,
Your Squishy Monster

JK!!

I mention in my video that I made so many of these babies, I wanted them to go somewhere else and leave me alone.  They stain your hands if you’re not careful and leave just a remnant of what looks as if you’ve been involved in a murder scene.  After like the 200th Cupcake, you will manage to streak yourself with tint.  It’ll happen and if not the 200th one, the 300th or 400th one, lol.  However, Red Velvet is a classic that shall never die.  I went through a phase where I ate nothing but Cheesecake for every dessert for a month.  Half dare/half obsession, I undertook this obviously futile feat.  I happen to adore Cheesecake but this was definitely not the case even half way through the month.  My point is, too much of anything is never good.  I stick to that.

Watch this video on YouTube Embedded with WP YouTube Lyte.

I guess the point of Valentines is…
you can be fat AND Happy,
have your cake AND eat it too?

Whether you’re with someone or not, rejoice in all the meaningful relationships that you’ve established.

Wishing you a Happy day of Cake Eating!!

Love always,
Your Squishy Monster =D