Molten Lava Cakes

Wow! If you are a chocolate fan, you've got to try this one! This recipe is from The Neely's on foodnetwork.com. I LOVED the addition of the cayenne. It gave it a real pop. However, I feel that the portion sizes are way too huge, especially if you are having it to follow a large dinner. I think this recipe could easily be stretched to 12 portions. It's very rich, yet YUMMY!

INGREDIENTS:

2 sticks butter, unsalted, plus more for ramekins

4 teaspoons sugar

1/2 teaspoon ground cinnamon

pinch cayenne

pinch nutmeg

12 ounces semisweet chocolate, chopped (I actually used dark chocolate, and it was fabulous)

1 cup allpurpose flour

2 1/2 cups confectioners' sugar

6 large eggs

6 large egg yolks

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

DIRECTIONS:

Preheat oven to 400 degrees F. (I actually prepared these ahead of time and refrigerated until I was ready to cook them. I would probably cook a few minutes longer if I refrigerate them again)

Butter 8 (8-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar. (I would do 12)

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl, whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.

Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12-14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

Warm Chocolate Cakes with Berries

Okay, SERIOUSLY.  If you are watching your weight, just don't go here.  This recipe is way unhealthy, but oh....SO GOOD!  Thank you Giada De Laurentiis.  This is one of her recipes off of foodnetwork.com.  It is really easy to make, but comes out looking and tasting like you slaved over it.  So it's a great recipe to use when you are having guests over.

INGREDIENTS:

1 C (2 sticks) unsalted butter, softened (plus extra for buttering molds)

8 oz. bittersweet chocolate, chopped

1/2 t instant espresso powder (I didn't have this, but it still tasted great without it)

4 large eggs

4 large egg yolks

2/3 C granulated sugar

4 t all-purpose flour, plus more for dusting molds

3 T Frangelico or hazelnut liqueur (I used hazelnut syrup)

2 C fresh berries

Fresh mint, for garnish

DIRECTIONS:

Butter and lightly flour 6 (6-ounce) ramekins (I spread it out to 8 ramekins).  Tap out any excess flour.  (I also covered the bottom of the ramekins with parchment paper).

In a small saucepan, bring to a boil 2 inches of water.  In a large glass bowl, add butter, chocolate and espresso powder.  Lower heat and place bowl over the simmering water.  Slowly whisk mixture until the chocolate is almost completely melted.  Remove bowl from heat and continue to whisk until all chocolate has melted.  Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar.  Using an electric mixer, beat until light and fluffy and pale in color.  Reduce speed to medium-low and slowly pour in the chocolate mixture.  Add the flour and mix until just combined.  Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds.  Line a baking sheet with parchment paper.  Place chocolate molds onto baking sheet and place in oven for 7 minutes (I baked for 10 minutes).  If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours.  When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes.  The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds.  Then lift 1 corner of the ramekin and the cake should slip out.  Sprinkle about 1/2 teaspoon Frangelico over each cake.  Spoon berries around the chocolate cake and garnish with mint (or powdered sugar).  Serve warm.

Buttermilk Pie

I've made this pie so many times, so I was surprised when I  realized I didn't have it on this blog!  Great, moist pie with a different flavor.  And what I love best, is that it forms it's own crust.  This is one of Paula Deen's recipes from Foodnetwork.com.  This is also a very EASY, QUICK recipe to put together.  Pretty much need to just allow for the cooking time!

Ingredients:

1 1/2 C sugar

1 C buttermilk

1/2 C biscuit mix (recommended: Bisquick)

1/3 C (5 1/3 T) butter, melted

1 t pure vanilla extract

3 eggs

Directions:

Preheat oven to 350 degrees F.  Grease a 9-inch pie pan.

Put all ingredients in a bowl and blend for 1 minute with a  handheld electric mixer.  Pour mixture into prepared pan.  Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.  Cool for 5 minutes.  (I prefer it refrigerated)

Strawberry Cake from Scratch

I made this for Ainsley's first birthday.  Cecily thought a strawberry cake would be perfect (since she is the biggest strawberry fan ever!).  Yes, I realize the cake looks hideous, but I am a terrible cake decorator.  It tasted great, though!  I got this recipe off of Allrecipes.com.  I have been finding some great recipes from that site recently.  I used a homemade strawberry filling and cream cheese frosting.  **One change I made to the recipe:  I whipped the egg whites to peaks and folded them in at the end.  

INGREDIENTS:

2 C white sugar

1 (3 oz) pkg strawberry flavored gelatin

1 C butter, softened

4 eggs

2 3/4 C sifted cake flour

2 1/2 t baking powder

1 C whole milk, room temperature

1 T vanilla extract (I actually used almond extract for a twist)

1/2 C strawberry puree made from frozen sweetened strawberries (I didn't use sweetened strawberries, and the cake was still plenty sweet)

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour 2 9-inch round cake pans (I like to use parchment paper on the bottom to ensure it doesn't stick).  

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.  Beat in eggs one at a time, mixing well after each (see egg note above).  Combine the flour and baking powder; stir into the batter alternately with the milk.  Blend in the vanilla and strawberry puree.  Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean.  Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Cream Cheese Frosting

I am becoming a huge fan of Alton Brown's recipes (foodnetwork.com)!  Everything of his that I have tried has been great!  This recipe is pretty basic, and I don't know if it was the sifted sugar or using the paddle attachment (both techniques I haven't used in the past), but this is the best frosting I have ever made!  I have used it on a few different things, and it works out great every time!

INGREDIENTS:

8 oz cream cheese

2 oz unsalted butter, room temperature

1 t vanilla extract

9 oz powdered sugar, sifted, appx. 2 cups

DIRECTIONS:

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium until just blended.  Add the vanilla until just combined.  With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5-10 minutes before using.

Yields:  Approximately 2 cups.

Chocolate Chunk and Toffee Chip Oatmeal Cookies

1 C shortening

3/4 C sugar

3/4 C brown sugar

2 eggs

1 t vanilla

1 t salt

1 t baking soda

1 T hot water

2 C flour

2 C oatmeal

1/2 pkg toffee chips

1 pkg chocolate chunks (or have your husband buy chocolate chips and leave them in the hot car so that when he finally gives them to you, they are one solid piece that you have to break up)

Combine and mix well. Bake at 325.

Lemon Pudding Cake with Raspberry Sauce

This recipe is SO good!  Very refreshing!  Recipe from Foodnetwork.com.

4 eggs, separated

1 3/4 C sugar

1/4 C all-purpose flour

1 C freshly squeezed lemon juice (I only had enough for 3/4 C, so I cut the sugar to just 1 C)

1/4 t salt

1 1/4 C milk

4 C raspberries (I only used 2 C and it was plenty.  I didn't add all the sugar, either)

8 sprigs mint (optional for garnish)

Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.

To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.

Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.

Classic Creme Brulee

Recipe from Tiffany Grady. It always surprises me that such a simple recipe is so darn good!!!! Everyone I make this for loves it! Makes Four 1/2 Cup Servings:


















2 C Heavy Cream
4 Egg Yolks
1/4 C sugar
1 t High Quality Vanilla
8 t Brown Sugar

Preheat oven to 300. Have pot of hot water ready. In saucepan over medium, combine cream and 1/4 C sugar. Cook until steam rises (4-5 minutes). In bowl, beat egg yolks and vanilla. Pour a small amount of cream into eggs and whisk. Add remaining cream. Pour into 4 ramekin dishes. Put dishes into casserole dish and fill with hot water halfway up ramekins. Bake covered with foil 60 minutes. Remove and chill 3 hours. Sprinkle brown sugar on top and put 2-3 inches under broiler-WATCH CLOSELY-until sugar melts. Chill. Serve with fruit and powdered sugar, or alone.

Coconut Almond Sour Cream Pound Cake

FROSTING:

8 oz. cream cheese, at room temperature
1/2 C. unsalted butter, at room temperature
3/4 t pure vanilla extract
1/4 t pure almond extract
1/2 pound confectioners' sugar, sifted
3 oz. sweetened shredded coconut


CAKE: (Recipe by Paula Deen, taken from foodnetwork.com)

Note: I did not use the Orange Extract. Instead, I used a full teaspoon of Almond Extract. I also used a bundt pan, rather than the tube pan.

1/2 pound (2 sticks) butter, plus more for pan
3 cups all-purpose flour, plus more for pan
3 cups sugar
1 cup sour cream
1/2 t baking soda
6 eggs
1/2 t orange extract
1/2 t almond extract

Preheat oven to 325. Butter and flour a tube pan and set aside. In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.

Banana Cake

3/4 C Margarine
1 1/2 C Sugar
1 C mashed bananas
1 t vanilla
1/2 C chopped nuts (optional)
3 unbeaten egg yolks
3 C flour
3 t baking powder
1 1/2 C milk
2 t vinegar
1 t baking soda
3 egg whites, stiffly beaten

Combine margarine, sugar, bananas, and vanilla; beat until fluffy. Add egg yolks. Beat well. Add dry ingredients, milk and vinegar. Fold in egg whites. Bake in greased dripper pan at 350 for appx 40 minutes.

I like to top it with a cream cheese frosting. YUMMY!

Caramel Marshmallow Balls

1 lb Caramels
1/2 cube butter
1 can sweetened condensed milk (enough to thin the above mixture. I have to add more periodically the longer it sits on the burner)

Melt together, dip large marshmallows in caramel mixture, then roll in Rice Krispies.