Super Simple Breakfast Burritos

We love these babies for a filling breakfast or lunch. Great for expecting moms and busy families.

Ingredients:
12 eggs
1 C milk
salt & pepper
shredded cheese
1 lb sausage, cooked and drained
pepperocinis
10 burrito-sized tortillas


Directions:
Add eggs, milk, and s&p to bowl; beat.
Cook the scrambled eggs and set aside to cool.

Tear 10 pieces of aluminum foil for wrapping burritos.

Place a tortilla on a piece of foil.
Add eggs, cheese, sausage, and pepperocinis, making a line down the middle of the tortilla, left to right. Leave enough room at the beginning and end of the line so the tortilla may be wrapped up.

Fold the tortilla left and right edges first, then the flap closest to you, tightly closing the last edge over the bulk of the burrito.

Place folded side down and wrap in foil. Repeat for all ten.

Burritos keep in the freezer for approximately a week, longer if wrapped burritos are stored in air-tight container.

To heat: place folded side down on plate and microwave for 90 seconds - 2 minutes.

Non-Alcoholic Strawberry Sangria

Better Homes & Gardens shared a delicious-sounding recipe for strawberry sangria and I knew I wanted to serve it at an upcoming book club. However, knowing that I'd have at least one guest who would not be drinking I wanted to make it without the alcohol. Since everyone liked it I thought I'd share it here, mostly so I have a record for next time but also in case anyone else is looking for a good non alcoholic summer drink.

1/2 C water
2/3 C sugar
4 C sliced strawberries

Combine and heat ingredients in a small saucepan. Mix until the sugar is dissolved. Remove from heat and allow to cool. Once cool strain the strawberries from the syrup and drain into a drink dispenser.

1 bottle sparkling white grape juice, chilled
2 bottles tonic water
2 C sliced strawberries
1 orange, sliced
(I also had 1/2 a lime that needed to be used up so I sliced that and threw it in too.)
ice

Just before serving, add all remaining ingredients in drink dispenser with the strawberry syrup.

Enjoy!

Deep Dish Homemade Pizza

Pizza, in our home, can be a bare cupboard meal since I almost always have a can of tomato paste, flour, and some shredded cheese in the house. But the great thing about pizza is you can make it as fancy and delicious as you'd like. My husband spent a lot of time taking our basic recipe and tinkering with it to get a delicious deep dish pizza, much like what we enjoy at the restaurant Old Chicago.

 

My pizza crust recipe:

3 cups flour 
3 tsp yeast
1 cup very warm water
2 Tbsp olive oil
2 tsp sugar
1 tsp salt

- Preheat oven to 200.
- In a large bowl combine 1c flour and the yeast. Add the water and stir.
- Add the oil, sugar, salt and remaining flour, blending it until it forms a ball. (You may need to add more water, oil or flour depending on the texture and humidity in the air. It should be smooth and velvety, not sticky or dry.)
- Turn it out on a lightly floured surface and knead 8 - 10 times, form it into a ball.  
- Place the dough in a lightly oiled, oven safe bowl. Flip the dough over so the bottom is now on top, with a light film of oil. Cover with cling wrap.
- Turn off the oven and place the dough inside. Allow it to rise about 1 hour.



Assembling the Pizza:
Pour vegetable oil into the bottom of a cast iron skillet so that it forms a shallow pool. (The oil essentially fries the bottom, giving it a crispiness while the inside of the dough will still be soft.)
Dump the raised dough into your hand, gently letting the dough stretch itself into a circle.
Plop the dough into the skillet and stretch so it can reaches the sides of the pan. 

Put the sauce* on the dough, leaving a ring of dough about 1" thick along the outside.
Add whatever seasonings you'd like: pineapple, peppericinos, sausage (it can be raw as long as the clumps aren't too big), etc.
Cover with shredded cheese.
Bake for 12 minutes in an oven preheated to 500 degrees. 

Several inches of awesome.

*You can use a store bought or homemade sauce. My recipe is below.

My Homemade Sauce: 
minced garlic
olive oil
1 can diced tomatoes
1 can tomato paste
oregano
basil
sugar
parsley
salt
pepper


- Add 1 Tbsp olive oil to a heated pan.
- Add 2 Tbsp minced garlic and saute for ~1 minute.
- Add diced tomatoes, undrained, and the tomato paste. Fill the cans each with water and stir it in until the sauce is smooth. 
- Season to taste, approximately 2 tsp oregano, 1 tsp basil, 1 tsp sugar, 1/2 tsp parsley.
- Keep on a low simmer until sauce is desired thickness.

Super Easy Chicken Pot Pie - egg and dairy free

This recipe I improvised one cold Fall day. 

I wanted something easy, something in one dish, and something that the whole family - including my son with dairy and egg allergies - could eat. 

We didn't have a lot of groceries, but my standard frozen chicken breasts, frozen veggies, and four meant I could make this happen.

It turned out well and all my kids liked it - good, warm comfort food on a cold autumn night.

I hope you like it, too! 

Filling
Ingredients
2-3 boneless, skinless chicken breasts
1 Tbsp oil
2 12oz bags of frozen mixed veggies
salt and pepper
3 Tbsp flour
1 tsp parsley
1/2 tsp onion powder

Directions:
Heat oil in a large pan.
Cut chicken breasts into 1 inch cubes. Season well with salt and pepper and add to pan.
Once the chicken is cooked add the frozen veggies.
Sprinkle flour, parsley, and onion powder on top and then mix to coat the veggies and chicken.
As the veggies heat you may need to add water or more flour to adjust the gravy coating to your preference - more flour for a thicker gravy, more water for a thinner one.
Season with salt and pepper as needed, according to preference.

While this cooks preheat oven to 400 and make pie crust.

Pie Crust

Ingredients:

1 C + 2 Tbsp flour

1/2 tsp salt

1/3 C vegetable oil

2-3 Tbsp cold water

Directions:

Mix flour, salt, and oil.

Add water until it forms a ball - it's better to add too much water than too little.

Roll out between two pieces of wax paper or cling wrap.

Makes one crust

Pour chicken and veggies in a greased deep dish pie pan. I used a 1.5 quart Corningware dish. Cover with the pie crust, making slits on the top to vent.

Bake for 20 minutes or until the crust is a nice golden brown.

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Strawberry Pretzel Salad

You guys! I can't believe how many of you have never before had strawberry pretzel salad. It's like the best stuff ever. You can serve it as a side dish, dessert, or as breakfast.

Well, most decent people don't serve it as breakfast but I do.

Salty - sweet. Creamy - smooth - crunchy. So, so good.

Enough ado.  Here's the recipe:

For a 9x13 casserole dish, typically served as a side:
Ingredients:
2 1/2 C coarsely crushed pretzels
3 Tbsp sugar
1/3 C butter, melted

8 oz cream cheese
1 large tub of thawed Cool Whip
1 C sugar

6oz strawberry Jello
20oz frozen strawberries
2 C  boiling water

Directions:
Mix together pretzels, sugar, and butter. Press into the bottom of an ungreased 9x13" pan. Bake in a preheated 350 degree oven for 10 minutes.  Allow to cool.

Meanwhile cream together the cream cheese and sugar. Gently fold in Cool Whip, being careful to not over mix. Set aside.

In a separate bowl dissolve the Jello into the boiling water. Then add frozen strawberries, breaking them up as you stir. Allow to cool but do not let the Jello set.  This usually takes 5-10 minutes.

Once the pretzel crust has cooled cover it with the cream cheese mix. Be sure to smooth the cream cheese over to the edge of the pan, creating a seal over the pretzel crust. Pour the Jello and strawberry mix on top of the cream cheese mix. Spread it over the whole area.  Chill in the fridge until Jello is set.


For 2 9" pies to be served as dessert:
Ingredients:
5 C coarsely crushed pretzels
5 Tbsp sugar
1 stick of butter, melted

8 oz cream cheese
1 large tub of thawed Cool Whip
1 C sugar

6oz strawberry Jello
20oz frozen strawberries
2 C  boiling water

Directions:
Mix the pretzels, sugar, and melted butter together and divide in two. Press the pretzel mixture into the bottom and at least half way up the sides of two ungreased 9"pie pans. Bake in a preheated 350 degree oven for 10-12 minutes.  Allow to cool.

Meanwhile cream together the cream cheese and sugar. Gently fold in Cool Whip, being careful to not over mix. Set aside.

In a separate bowl dissolve the Jello into the boiling water. Then add frozen strawberries, breaking them up as you stir. Allow to cool but do not let the Jello set.  This usually takes 5-10 minutes.

Once the pretzel crusts have cooled cover them with the cream cheese mix, using half the mix for each pie. Be sure to smooth the cream cheese over the edge of the pretzel crust, creating a seal. Pour the Jello and strawberry mix on top of the cream cheese mix. Spread it over the whole area.  Chill in the fridge until Jello is set.


Notes:
- You can finish the dish off with more Cool Whip and sliced strawberries if you wish. In the image above I reserved about 1 C from the tub for a topping instead of mixing it all in to the cream cheese.
- Be sure to spread the cream cheese mix all the way to the sides. Once I did not and there was Jello in the pretzel crust. It wasn't as crunchy or pretty as it's supposed to be.
- You can use fresh strawberries in the Jello if you'd like but you'll need to plan on giving it extra time to cool off. If the Jello is too hot it will melt the Cool Whip and cream cheese mix.

Dairy and Egg Free Cake and Frosting

Because my son has severe egg and dairy allergies I have been on the look out for a frosted cake he can eat. Recently I learned that Duncan Hines had a yellow cake mix that was dairy-free.  I bought it with the firm resolve to try an egg substitute so he could eat it. 

For St. Patrick's Day I a little something and we loved it.  I made 12 cupcakes and a 9x9" cake.  They didn't rise like usual but they were super moist and delicious. Here's what we did:

Cake:
Duncan Hines yellow cake mix + 1 can of Diet Dr. Pepper (or your soda of choice).
Blend those two bad boys together and put them into a greased pan.
Bake according to the box.

When cool, frost and decorate as desired.

Frosting:
3/4 C Crisco
~2.5 C powdered sugar
~1/2 tsp salt
~1/2 tsp vanilla
~1.5 Tbsp water

Sorry about the approximations! I just eyeballed everything and added more ingredients until I had enough frosting and it was the taste and consistency that I wanted.

Mardi Gras King Cake

My recipe is modified from this one from All Recipes.

Ingredients
4 teaspoons active dry yeast
1/2 C white sugar
1 C warm milk

1/2 C butter, melted and mostly cooled
5 egg yolks

4 1/2 C all purpose flour + more for kneading
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest

for the filling:
1 8oz package cream cheese, softened
1/2 C powdered sugar

for the icing:
2 C powdered sugar
scant 1/4 C lemon juice
1 tablespoon milk

green, yellow, and purple sprinkles

Directions:
Melt the butter and set aside so it can cool a bit.  Preheat the oven to 175; when it reaches the temp turn off the oven so it is the right temperature for raising the dough.

Mix the first three ingredients together; set aside for about 10 minutes while yeast activates.

Blend butter and egg yolks in a large bowl.

In a separate bowl mix together flour, salt, nutmeg, and lemon zest.

Combine yest and butter mixtures.  When well blended, add the flour mixture.  When the dough has gathered into a ball in the bowl, dump it onto a lightly floured surface to knead.  Add flour as needed; the dough should be soft but not sticky. 

Take a large, oven-proof bowl (I use a large, glass bowl - the same one I mix in so I have to quickly wash it out.) and lightly coat with canola oil.  Put the dough in the bowl and flip it over so the top of the dough is coated with oil.  Loosely cover with a damp towel (I used a wet paper towel) and place in a warm oven.  It should take 1-2 hours for the dough to double.  Meanwhile mix the cream cheese and powdered sugar.

When doubled, remove the dough from the bowl and roll out into a long, thin rectangle, approximately 6"x30".  (You could also divide the dough in half and make two smaller King Cakes.)  Spread the cream cheese filling down the center of the rectangle.  Fold the two sides over the filling, creating a thick rope.  Pinch the ends of the rope shut so the filling won't bake out. 

Place the rope on a lightly greased baking sheet, seam side down.  If you have a baby Jesus to bake into it, put it in now.  Position the dough so the hole in the center is large and won't fill in as the dough rises again.  Put a damp cloth on it again and place in a re-warmed oven so it can rise again.  This will take 30-60 minutes.

When the dough has raised again take out of the oven and preheat it to 350 degrees.  Bake for 25 minutes.  Meanwhile, mix the ingredients for the icing. 

When the King Cake has cooled frost with the lemon-icing.  Add purple, green, and yellow sprinkles. 

The Best Apple Cider

My friend Joanna and I were talking about her post for the Advent series over at A Knotted Life.  She mentioned to me that she is in possession of the  best apple cider recipe, a beaut that was handed down from her grandmother. 

And she offered to share it with me and my readers.  So yay for us!

Ingredients:

2 quart cider
1 quart cranberry juice
1 C orange juice
1 C sugar
1 tsp whole allspice
1 tsp whole cloves
3 cinnamon sticks, broken in half

Also needed: cheesecloth and stock pot

Directions:

In large stockpot combine cider, juices, and sugar.
Place allspice, cloves, and cinnamon sticks in cheesecloth.  Wrap and tie into a bundle.
Place cheesecloth bundle in stockpot and bring the cider to a boil.
Simmer for approximately 45 minutes to let the spices do their magic.

Can be stored in fridge and enjoyed warm or cold.

Homemade Casey's Breakfast Pizza

I married a man with a thing for Casey's Breakfast Pizza.  I hate to admit it, but the stuff actually is pretty good. 

Last weekend he decided that he would make his own breakfast pizza at home and it was a triumphant success. 

So, so, so good.

 Ingredients:

pizza crust (see recipe below)

1 small can Frito's cheese dip

1 lb sausage

6 eggs

2 C shredded mozzarella cheese

Directions:

- Preheat oven to 350

- Prepare crust.

- Brown sausage and drain fat.

- Scramble and cook eggs.

- Assemble pizza: Spread 1/2 the Frito cheese dip on the pizza crust.  Spread the cooked sausage and eggs on top of the cheese.  Cover with the shredded cheese.

- Bake for 10 minutes.

- Enjoy the awesome.

My pizza crust recipe:

3 cups flour (can use 1c whole wheat)
1 package fast-acting yeast
1 cup very warm water
2 Tbsp olive oil
2 tsp sugar
1 tsp salt

-In a large bowl combine 1c flour and the yeast. Add the water and stir.
-Add the oil, sugar, salt and remaining flour, blending it until it forms a ball. (You may need to add more water, oil or flour depending on the texture and humidity in the air. It should moist but not sticky.)
-Turn it out on a lightly floured surface and knead 8 - 10 times, form it into a ball. 
- Roll dough into disc and let rise in warm space.

Pizza Pasta Casserole

Simple.  Yummy.  Filling.  Everyone loved it.  It does not get better than that.

Here's my "I-slapped-this-together-for-dinner" recipe.

1/2 box rigatoni (or similar pasta), cooked to al dente
pepperoni slices
1 C shredded mozzarella
1/4 C shredded Parmesan cheese
red sauce (recipe below)

Red sauce
1 small can tomato paste
1 can diced tomatoes
1-2 Tbsp sugar
1 scant Tbsp basil
1 heaping Tbsp minced garlic
bit of pepper
1/2 tsp onion powder
1 1/2 tsp oregano
 Cook til thickened.

In deep casserole dish layer pasta, sauce, mozzarella, pepperoni, parm cheese.  Put in microwave for 3 mins for cheese to melt.

Eat awesome.

chocolate crinkles

Per Joanna's request:

Chocolate Crinkles

1/2 C vegetable oil
4 sq unsweetened chocolate, melted
2 C sugar
4 eggs
2 tsp vanilla
2 C flour
2 tsp baking powder
1/2 tsp salt
1 C powdered sugar
Mix oil, chocolate, and sugar.  Blend in one egg at a time until well mixed.  Add vanilla.  In seperate bowl mix flour, baking powder, and salt.  Add to oil mixture.  Chill several hours or overnight.

Heat oven to 350.  Shape teaspoonsful of dough into balls and drop into powdered sugar.  Roll in sugar.  Place about 2" apart on greased baking sheet.  Bake 10-12 min.  Do not overbake!

Cool on cookie sheet a couple of minutes; cool completely on wire wrack.

Pour a glass of milk and indulge.

spinach lasagna rolls

Tonight's dinner featured

- spinach lasagna rolls from skinnytaste.com

and as sides we had

- chicken breasts
- green beans
- spinach and lettuce salad

It was delicious!  Our female dinner guest and I both loved the lasagna but even Travis liked them!
I even thought the assembly was easy!

super good from skinny taste

Dinner this week has included this outstandingly good Potato Soup.  It uses more cauliflower than spuds and is delish topped with some crumbled turkey bacon and sharp cheddar cheese.

I modified it a bit - made a bigger batch and used a few more taters in the process - but the result was still fabulous.

And perhaps the best part - I didn't burn the bacon!!!

Dinner tonight is in the crock pot and smells awesome:  Crock Pot Santa Fe Chicken.

Both dinners are fairly easy, really good, and pretty good for you.  Must continue to use Skinny Taste for my meal planning.

pumpkin pie with whipped cream

This pumpkin pie recipe was created by my great grandmother.  She made it for Great Grandpa who didn't want a pie that was too pumpkiny. 

My younger brother opts for this pie instead of birthday cake and its the only pumpkin pie I'll eat.  It seems that not liking things "too pumpkiny" runs in the family.

Ingredients:

1 C pumpkin puree

1 C sugar

3 Tbsp flour, heaping

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1/2 tsp gigner

1/4 tsp ground cloves

1 1/2 C milk

1 egg

Directions:

Blend all ingredients.

Pour in unbaked pie crust.*

Cover edge of crust with foil to prevent burning.

Bake at 400 for 40-50 minutes or until butter knife insterted in center comes out clean.

*Pie Crust

Ingredients:

1 C + 2 Tbsp flour

1/2 tsp salt

1/3 C vegetable oil

2-3 Tbsp cold water

Directions:

Mix flour, salt, and oil.

Add water until it forms a ball - it's better to add too much water than too little.

Roll out between two pieces of wax paper or cling wrap.

Makes one crust.



This whipeed cream recipe came from here.

We had left over whipping cream and so I decided to try my hand at something that had always seemed so "Martha Stewart" - read: too hard.

It was actually quite easy and totally worth the time. 

Just ask Bennet.

Ingredients:
1 C heavy cream
1 tsp vanilla
1 Tbsp powdered sugar

Directions:
In a large, cold bowl beat cream until peaks are about to form.
Beat in vanilla and sugar until peaks form.
Do not overbeat.

Put a good ole dollop on your pumpkin pie and enjoy your excellence.

Tea Party

For the Royal Wedding I hosted a tea party.  The menu included egg salad sandwiches, scones with strawberry jam and cream, and a chocolate cake with coffee frosting. 

Egg Salad

Ingredients:
12 hard boiled eggs
1 1/2 C mayo
1 Tbsp mustard
1 1/2 Tbsp pickle relish
1/2 tsp dill
1 tsp salt
1/2 tsp pepper

Directions:
Cut eggs into chunks. Mash with a fork for finer bits.
Add all ingredients and mix thoroughly.
Taste for salt and pepper.  Add more mayo and mustard for a creamier salad.

Yields 5 sandwiches.
For the tea party I cut the crust off the bread and quartered each slice.  I also served some sandwiches with slices of green apple.


Welsh Scones

Ingredients:
2 1/4 C flour
1/3 C sugar
1 Tbsp baking powder
1 tsp cream of tartar
1/2 tsp salt
8 Tbsp butter (1 stick), cut into 12 slices
1 egg
1/2 C milk

Directions:
Preheat oven to 450.
Mix dry ingredients.  Cut butter into mix until texture is mealy.

In seperate bowl, beat egg and milk together.

Toss egg and milk mixture with flour mix.

Turn out on counter, gently knead about 4 times. 

Make 2 six inch discs; place on parchment paper lined baking sheet.

Cut 1/2 way through dough into 8 sections.  (It may be easier to cut if the knife is dipped in sugar or flour.)

Bake 12-15 minutes.

Serve topped with strawberry jam and whipped cream (or clotted cream if you can find it!).

Coffee Frosting

This recipe is based off a recipe found in the May 2011 Real Simple magazine.  My mom was sure this was the best frosting she ever had - in her whole life.  It kinda tastes like a mocha frappe.

Ingredients:
3 sticks butter at room temperature (I used 2 butter, 1 margarine)
3 C powdered sugar
1 tsp vanilla
2 pinches kosher salt
1 Tbsp instant decaf coffee mixed with 1 Tbsp hot water

Directions:
Using an electric mixer, beat the butter on high until it is light and fluffy - about 4 minutes.
Reduce mixer speed to low and gradually add sugar.
Mix in vanilla, salt, and coffee.
Beat until smooth, scraping the side of the bowl as needed.

This made enough frosting for a small layer cake.
I used it on a chocolate cake (store bough mix) and then pressed crushed chocolate cookies into the side of the cake.

Guacamole

The only thing more amazing than how easy it is to make this is how awesome it tastes.  Seriously.

Also, this is the way to my grandfather-in-law Arlo's heart. 

Ingredients:
3 ripe avocados
3 Tbsp chunky salsa
2 tsp minced garlic
salt to taste (at least 1 1/2 tsp)
1 Tbsp lemon juice

Directions:
Cut avocados in half, remove pit, and scoop out into bowl.
Smash up avocado with fork or potato masher.
Add remaining ingredients.
Add salsa, garlic

Mexican Lasagna

This recipe comes from Rachel Ray.  We loooooved this dish.  It was relatively easy to make and was so, so good.  We topped ours with sour cream and served it with salad, chips, and guacamole.  Yum!

The recipe below is not Rachel's original, but how I altered it.  Hope you like it!  Also, it could easily be converted into a bare cupboard meal if you make the tortillas from scratch.  Or at least in this house since I'm ridiculous about always having black beans and canned tomatoes in the house.

Ingredients


3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained and rinsed
1 (14-oz) can stewed tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) wheat flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
sour cream

Directions
Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. (I used a round Corning Ward dish and didn't have to cut the tortillas!)  Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Mexican Mac and Cheese

From the March 2011 Better Homes and Gardens. 

I made this dish thinking it would be easy and okay tasting.  It was worth a shot, I figured.  But man oh man was I ever underestimating this dish.  It was so good!  I split it in two, freezing half, and we scarfed down the other half.  Travis and I were both impressed and Lydia and Bennet liked it, too.

Ingredients:
1 box rigatoni pasta
1 lb sausage
1 C chopped onion
1 16oz jar medium hot salsa (I used mild for the kids' sake.)
4 C Monetary Jack cheese (I used 2 C)
tomato wedges, sliced jalapeno peppers, and salsa

Directions:
Preheat oven to 350.  Lightly grease 3 qt baking dish; set aside. 
Cook pasta according to package.  Drain; set aside.
Meanwhile in large skillet cook sausage and onion until meat is browned and onion is tender.  Drain fat and return sausage and onion to skillet.  Stir in salsa.
In prepared dish layer noodles, sausage, cheese.  Repeat.
Bake, uncovered, for 35 mins.  Let stand 10 mins before serving.  Top with tomato, jalapeno and fresh cilantro.  If desired, serve with additional salsa.
Makes 12 servings. 

Double Chocolate Fudge Cups

Travis requested these majorly chocolately cupcakes for his birthday. 
This recipe came from Kraft Food & Family magazine.

Ingredients:
3 squares semi-sweet baking chocolates
1 Tbsp canola oil
1/3 C unsweetened cocoa powder
4 egg whites
1/2 C firmly packed brown sugar
4 Tbsp cool whip

Directions:
Microwave chocolate and oil in glass measuring cup on High 1-2 mins.  Stir in cocoa powder; let stand at least 5 mins.

Beat egg whites and sugar in medium bowl with electric mixer on high speed 3 mins or until tripled in volume.  Reduce speed to med low; blend in melted chocolate mixture until well combined.

Spoon batter into 6 paper-lined medium muffin cups; muffin cups can be almost full.

Bake in a preheated 350 oven 18 mins or until puffed and center is set.  Remove from oven and let stand in pan 5 mins

Serve with whipped topping.

There's 190 calories and 8g of fat in one of these babies - not too bad for a cupcake!