Molten Chocolate Lava Cake

I am telling you this is SO good, So easy, and Medicine for the SOUL! You will thank me for this find. I needed it, I had one of those days. One of those days where nothing else would do except CHOCOLATE. I searched and I found this, Oozing Chocolate Lava Cake recipe.

Here it is:

Prep time: 15 minutes

Cook time: 10 minutes (it took me longer)

6 Ounces Semisweet Baking Chocolate

6 Ounces butter, diced. (it said room temp but mine came right out of the fridge and it worked fine)

3 eggs

1/2 cup Sugar

1/3 cup Flour

Butter for ramekins

Preheat oven to 350 degrees

1. Butter Ramekins

2. Melt chocolate in double broiler. When melted, take off flame and

3. Stir in diced butter until it melts

4. In another bowl ( I used my Kitchen Aide) beat eggs and sugar until it starts to whiten

5. Stir in melted chocolate and then the flour ( i used a whisk) .

6. Cook for 10 minutes (see note)

7. Tip ramekins upside down onto dessert plates and serve.

Enjoy! So good you'll cry! As the OP said, "MOM this is 23 thumbs up!"

**note. 10 minutes was not long enough for my oven so the first time I let it go until the tops were visibly set like 20 minutes and the hubs loved it like this - more fudge like. The next time I let it go until the tops were just barely set buy still jiggly like 15 minutes - Super oozy gooey chocolate and the Girls loved it like this. I LOVED it all**

Amy's Twist (you know because I can't follow a recipe): Add a tablespoon of PEANUT BUTTER to the center before cooking. Just plop it in and cover it a bit with the chocolate mixture and voila:

Pure heaven. Not the best picture but I had to run and snap it before it (the cake) was gone.

Mock Fried Ice Cream

I am sure your thinking, Ice Cream? Are you kidding? Lady - did you not know that it is flippin freezing out side? I do know. As a matter of fact it is -8 here right now as I type. Brrrrrrrrr.

But I can't help what people want when they want it. See I usually post requested recipes - it is just as easy as emailing them. So it is my cousins birthday today and she wants my Mock Fried Ice Cream and she wants my Fettucine but today I am just posting this magically delicious dessert and perhaps later I will add a picture after we make it.

Ok so here it is:

1/2 gallon vanilla ice cream

1 cup butter - melted

1 1/3 cup brown sugar

1 cup chopped pecans (optional if you like nuts)

1/2 cup coconut (optional as well)

6 cups Special K Cereal

2 tsp. Vanilla

Hot fudge and Caramel for garnish

Put ice cream out to soften. Blend last 6 ingredients together. Pour 1/2 of the mixture in bottom of a 9x13 inch cake pan. Spread softened ice cream on top of mixture, then add rest of topping. Put in freezer for one hour or until time to serve. Slice and serve topped with Hot Fudge or Caramel or both if it tickles your fancy.

So yummy and really easy. It is also a great dessert to make when you are having mexican food.

Enjoy

So today is Round Robin at Keeping Up With the Schultz Family. Check out what others are sharing today. Fun Fun. Or just go say hi to Amy.

New Recipes I have tried

I recently made this Apple Cider Cake from Brandy at I'm Not Your Average Soccer Mom. So easy and so so delicious.

Also, I made this cake from Paula Deen's Best Desserts Magazine out this month for a little tea party the girls and I had (it was a huge hit) :

Double Chocolate Chip Pound Cake

Makes 1 (10inch) fluted cake

1 (18.25-ounce) box yellow cake mix

1 (5.9 ounce) box instant chocolate-flavored pudding mix

1/2 cup sugar

2/3 cup water

1/2 cup vegetable oil

4 large eggs

1 (8-ounce) container sour cream

1 (12 - ounce) bag mini chocolate morsels

Garnish: confectioners' sugar

Preheat oven to 350 degrees. Spray a 12 to 15 cup fluted pan with nonstick baking spray with flour.

In large bowl, combine cake mix, pudding mix, and sugar. Add water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Stir in sour cream and chocolate morsels. Pour batter into prepared pan, and bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Garnish with confectioners' sugar.

So yummy!

Yummy Chocolate Cake (Dairy and Egg Free)

My youngest has food allergies and when it comes time for birthdays I feel so bad for her. Well I did until we found this recipe which I have had for awhile but got it just right enough to share.  All the girls have approved as well as the hubs.

3 Cups flour ( I use 1 1/2 cups whole wheat flour and 1 1/2 cups unbleached flour)

1 1/2 Cups brown sugar

1 Cup sugar

1/2 Cup cocoa

2 teaspoons baking soda

1 teaspoons salt

2 Cups water

1/4 cup oil

2 Tablespoons white vinegar

2 teaspoons vanilla

Mix all dry ingredients then add the wet and mix until smooth.  Bake @ 350 degrees for 20-25 minutes in a Large Muffin  or 18 for a small muffin pan if making cupcakes and if you are making a cake be sure to check it around 20 minutes.  The key is to not over bake them otherwise they are too dry and these should be very moist. 

I received this recipe from a friend and tweaked it just a little and now my little one can enjoy cake too.  

For dairy free frosting: I use a couple of Tablespoons of Smart Balance Light ( the light doesn't have whey but the other one does ) and powdered sugar.  I don't measure but it was probably like a 1/2 of cup or so of sugar.

French Cherry Cream Pie

This is one of my favorites.  My mom would make it for me every year at Christmas when I was little.  You can use a regular pie crust of graham cracker crust if you prefer.  This year I tried it with a sugar cookie crust and it was awesome.

1 recipe cookie pie crust (below)

1 PKG. Cream cheese
1/2 cup powdered sugar
1/2 tea. vanilla
1 cup heavy whipping cream (whipped)
1 can cherry pie filling

 
 Add sugar and vanilla to Creamed cheese and beat until smooth and fluffy. Fold cream cheese mixture into whipped cream carefully. spread over bottom of baked and cooled pie shell. cover with canned cherry pie filling and chill thoroughly.

Cookie Pie Crust:

1/2 cup butter, softened

1/42 cup sugar

2 egg yolk

2 flour

Combine sugar with butter and egg yolk.  Using a pastry blender, gradually mix in flour until crumbs form. Press into bottom and up sides of a 9 inch pie plate.   Bake at 400 degrees for about 10 minutes, or until edge is browned.  Cool and fill.

Pumpkin Junk

I got this from a friend a long time ago and it has become a family favorite  Thanksgiving dessert. It is very simple and oh so yummy served warm with whipped cream.

1 15 oz. can canned pumpkin

1 12 oz. can evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 package yellow cake mix

chopped pecans (optional)

3/4 - 1 Cup butter melted

In large bowl combine pumpkin, milk, eggs, sugar and pumpkin pie spice.   Transfer to greased 13x9x2 inch pan.  Sprinkle with dry cake mix and drizzle with butter.  Top with pecans.

Bake @ 350 degrees for 1 hour or until toothpick comes out clean. 

Top with Ice Cream or Whipped Cream