Molten Lava Cake

Recently, my friend's son turned 18 and he sent her a recipe he wanted for his cake, and she forwarded it to me and put me in charge of the cake. It was a molten lava cake recipe.  

Well, back in the day, 19 years ago BC (before children), I used to make a lot of molten lava cakes.  It was one of John's favorites, so I would try different recipes and make them. I have a recipe binder that I use to keep only recipes that I have made and liked.  So, when my friend texted me this recipe I went to my recipe binder to compare recipes.  I found two molten lava cake recipes that I had made before, but I wasn't sure which was better.  Well, I just decided to make all three and only keep the best recipe book in my binder, and record the best recipe here.  Then, lo, and behold, while typing this I went searching through my blog and I found another molten lava cake I have blogged about before and I said that one was my favorite.  I guess I have to make that one again too.  I mean, what's a girl to do??

If you know me, and you've been around here on my blog, you know I love me a good recipe using a ramekin.  Fun fact - I would often give ramekins as shower or wedding gifts with my favorite recipes to use them for.  

Here are a few fun ramekin uses from past blog posts.  The pictures will take you to the posts.  I often use my ramekins for dips as well.  I have these cute heart shaped ramekins that I love using too!

This was the Molten Lava cake I discovered on my blog today. 
It is a Paula Dean Recipe you can find HERE.
I said it was good, but now I have to compare it to the other. 

Not even kidding, I've had many people ask me what a ramekin is. Let me help those that don't know... These are the standard, basic ramekins. They come in other colors as well, and in multiple sizes.

      

 I am in love with these!!!!

   

 Oh my word, I love these too!!

   

 Oh my goodness, decisions... decisions... In navy?!?!?!

 

Okay, let's get back to the molten lava cakes!!  

The recipe he sent for his birthday was called: Almost-Famous Molten Chocolate Cake.  Recipe HERE

My review: I decided that it's called an Almost-Famous Molten Chocolate Cake, because it's fine, but not fantastic.  If you like bitter/dark chocolate this recipe is for you. If not, don't make it.  I overbaked it a bit... even if you think it's not done, it actually is.  

I used mini Bundt pans instead of ramekins. The recipe called for hollowing out the cake, and I knew it would be easier to just fill the hole in the Bundt pan with the lava part. 

 

Here is the next recipe.  This was in my recipe book of recipes I have made before, but I couldn't remember what it tasted like.  You make this recipe in muffin tins, so it's great if you have a crowd to feed.  These are also a bit bitter and if you make them in a cupcake tin, you definitely don't need to cook them for the time it calls for.  I would do nine minutes. 

This was how the cupcake lava cake turned out.  One pan ended up having more lava than this one.  The trick to these is not to overbake them. 

Now for my favorite Molten Lava Cake recipe!  As I mentioned before I have given this recipe with ramekins as gifts.  I think a few years after I gave this to one of John's cousins, she sent me a message saying she made them and they turned out perfect! So, yay! 

Molten Lava Cake Recipe

4 oz. semi-sweet chocolate (The recipe calls for good quality chocolate, I just used chocolate chips.)

1/2 c. unsalted butter

2 eggs

2 egg yolks

1/4 c. all purpose flour

1/4 c. plus 1 T. granulated sugar

1/4 tsp. salt

1. Preheat oven to 375

2. Melt chocolate and butter together slowly, whisking often. (I do this on the stove or in the microwave.  The secret is to do it on low heat or in the microwave in 20 second increments, stir, repeat.) Let cool. (I stick in the fridge while I do the next steps.)

3. In large mixing bowl, whisk the eggs and yolks together.  Add in flour and sugar and mix until just blended. (You want to beat in as little air as possible.)

4. Add cooled chocolate mixture.  Whisk together and do not overmix.  Stir in salt. 

5. Butter and flour 4 individual 1/2 cup ramekins. (I didn't flour mine, I just spray non-stick spray)

6. Cook in middle rack of the oven for 9 minutes. 

7. Cakes are cooked when surface appears set, cakes jiggle when shaken, and a toothpick inserted in the middle comes out coated with thick liquid. 

8. Let stand one minute. Run a knife along the inner wall of the ramekin, cover with a small plate, quickly invert.  I flip mine back over, add ice cream, and serve!  (If you've got cute ramekins, you can serve them in the ramekin as well!)

Just add ice cream and enjoy!  If you want to make it like the Chili's recipe you can add magic shell over the ice cream!  Delish! 

Enjoy!

Pumpkin Chocolate Chip Pudding Cookies

We are here today to celebrate the marriage between pumpkin and semi sweet chocolate chips!!!  The most delightful marriage ever!  Yummm! 

So, I have an awesome pumpkin chocolate chip cookie recipe already (RECIPE HERE), but when I walked past a display of pumpkin products in the grocery store something caught my eye and I literally back pedaled to take a closer look at the little box of pumpkin spice jello pudding.  I knew I had to try it in my chocolate chip cookie recipe like I did with these cookies and cream pudding a while ago (RECIPE HERE). 

Pumpkin chocolate chip cookies are easy to make already, but with a box of pumpkin pudding, even easier!  Not everyone has a crazy amount of pumpkin stocked in their freezer like me (Remember THIS???), so this is a great alternative! 

Seriously, guys, these are delicious!!!   I need to go stock up on this pudding because its a limited release!! 

Pumpkin Chocolate Chip Pudding Cookie Recipe

1 c. butter
1/4 c. white sugar
1/2 c. brown sugar
1 pkg. Pumpkin Spice Jello Instant Pudding
1 tsp. vanilla
2 eggs
2 1/4 c. flour
1 tsp. baking soda
6 oz. semi-sweet chocolate chips

1. Preheat oven to 375 degrees
2.  Beat butter with sugars and pudding until smooth and creamy.  Add vanilla and eggs and beat until well blended.
3.  Gradually add flour and baking soda, and mix until well blended.
4.  Stir in chocolate chips.
5.  Use cookie scoop to place 1-2 inch balls onto greased cookie sheet.
6.  Bake for 9-10 minutes for soft cookies.  For crispier cookies let edges get brown a few minutes longer.
7.  Enjoy!! 

Summer Cobblers

I know we are on to picking blackberries right now and they are perfect for my favorite blackberry cobbler!  But, one day in the summer I got lucky enough to have picked cherries, strawberries, and my sister bought me some rhubarb from the farmers market and I made three summer cobblers! One cherry, one strawberry rhubarb, and one with all three!  Delish!! 

My mouth waters looking at these cherries!!!!

Summer Cobbler with all three fruits

Strawberry Rhubarb!

 

 

Summer Cobbler Recipe

4 c. fruit
1 large egg
1 c. sugar
1 c. all-purpose flour
4 Tbsp. butter melted

For this recipe you can use an 8 inch square baking dish, or 6 - 7oz. ramekins.

1. Preheat oven to 375. Place fruit in a lightly greased dish
2. Stir together sugar and flour.  Whisk egg and melted butter and whisk together with sugar and flour.
3. Pour batter over fruit.
4. Bake for 40 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve with ice cream!!

I love summer so much!!!

Birthday Cake Milkshake

It doesn't even have to technically be your birthday to make this shake!!

I just figured while I'm on the roll of blogging seriously unhealthy foods, I might as well publish this post from early in June...

We had bought the Birthday Cake Oreos and decided to make a milk shake, and while looking at the ice cream selection at the grocery store I saw the Birthday Cake ice cream and knew it was meant to be.

My nephew was here visiting and as he drank his milkshake, he said something like, "I can feel myself getting diabetes."

If you like cake batter anything, you'll like this shake! 

Just added some milk and gave it a good twirl in the good ol' magic bullet.

Once again... You're welcome and I'm sorry. 

Krispy Kreme Berry Trifle

Or maybe call it a Heart Attack Trifle? Either way... DELISH!

So, you remember the Krispy Kreme Strawberry Shortcake?  Well, as I was blogging that I had the idea to use the doughnuts in a trifle.  A trifle!!!!  (Did you know trifles are my favorite desserts? Well now you do!) Anyway, I couldn't wait very long to try it, and we whipped this baby up yesterday!!

Seriously, though.  Do you like jelly doughnuts?  (I actually don't)  Do you like custard filled doughnuts?  Then, this trifle will be like heaven in a beautiful bowl to you.  Not even kidding.  I don't like jelly doughnuts, but this dessert is really a perfect marriage of the two types.  I mean, we know there are no perfect marriages, but this one is so very, very close, and so very, very delicious!  I can't say this enough.  I repeat, I can't say this enough.

I did a little spin off of my go to trifle recipe, and here it is for to enjoy!!

Krispy Kreme Berry Trifle Recipe

1 dozen Krispy Kreme Doughnuts - really only about 11, but treat yourself to an extra... ;)
1 14 oz. can of sweetened condensed milk (okay to use fat free)
1 c. cold water
1 pkg. (3.4 oz.) french vanilla pudding mix
2 c. heavy whipping cream
Strawberry sauce (or any fruit sauce, or you could even use jam)
Berries  (I used blackberries that we picked yesterday morning!)

1.  If using a sauce, make your fruit sauce first so it can be chilling while you prepare other ingredients.  I made strawberry sauce from my frozen strawberries.  My favorite to make (and eat) is raspberries.  You could use jam instead of making your own sauce. 
2.  Beat together milk, water, and pudding mix.  Chill mixture until partially set. 
3.  Whip whipping cream.
4.  Fold whipping cream into partially set pudding mixture.
5.  Slice the doughnuts in half horizontally, and then in half vertically twice. So, one doughnut making two halves, and eight pieces total after halving vertically.

6.  Layer doughnut pieces in bottom of trifle bowl.  Layer in order, pudding, sauce, doughnuts, pudding, fruit, doughnuts, pudding, sauce, doughnuts, etc.
7.  Chill and enjoy!!!!

A sweet twist on Strawberry Shortcake

I know strawberry picking season is over, but these were yummy!

I had seen this on Pinterest, and one day the stars aligned...  (meaning we just picked strawberries and had doughnuts left over from my kids getting them free from Krispy Kreme for awesome report cards.) So, we tried them!  Awesome!!  Though I should have put the cream in the middle like this person did here.  Still fabulous.  I ate two... 

Krispy Kreme Strawberry Shortcake

1.  Cut and slice strawberries and place in a bowl.
2.  Sprinkle them with desired amount of sugar to bring out sweetness and make a little syrupy.
3.  Whip whipping cream with some sugar and vanilla.
4.  Slice doughnut in half.
5.  Load doughnut bottom half with strawberries and cream and top with the other half
6.  Enjoy!

My new favorite way to eat a doughnut!

Strawberry Rhubarb Mini Pies

I actually made these two years ago, and this post has just been in my drafted posts for that long!

This year, we have picked about 120 pounds of strawberries so far. I'm not sure how much we picked last year, but we totally ran out of frozen berries at the beginning of this year some time. So, hopefully we won't run out this year!

With this last picking I thought I would try some new strawberry recipes, and remembered I had this post sitting here, so I might as well publish it! I cut out this recipe in 2011, and I found here online for you.
 

Strawberry Rhubarb Hand Pies
Recipe from Southern Living

• 3/4 cup finely diced fresh strawberries 
• 3/4 cup finely diced rhubarb
• 1 tablespoon cornstarch
• 6 tablespoons sugar, divided 
• 3 teaspoons orange zest, divided 
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, cold 
• 1/4 cup shortening, chilled
• 3 tablespoons ice-cold water
• 3 tablespoons orange juice 
• Parchment paper
• 1 egg yolk, beaten
• 1 tablespoon whipping cream
• Sugar 

Preparation

1. Combine strawberries, rhubarb, cornstarch, 2 Tbsp. sugar, and 1 1/2 tsp. orange zest in a small bowl.
2. Preheat oven to 375°. Combine flour, salt, and remaining 1/4 cup sugar in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles small peas. Stir in remaining 1 1/2 tsp. orange zest. Drizzle with ice-cold water and orange juice. Stir with a fork until combined. (Mixture will be crumbly and dry.) Knead mixture lightly, and shape dough into a disk. Divide dough in half.
3.  Roll half of dough to 1/8-inch thickness on a heavily floured surface. (Cover remaining dough with plastic wrap.) Cut with a 2 1/4-inch round cutter, rerolling scraps as needed. Place half of dough rounds 2 inches apart on a parchment paper-lined baking sheets. Top with 1 rounded teaspoonful strawberry mixture. Dampen edges of dough with water, and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork, and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture. (I used my tart press things)
4. Stir together egg yolk and cream; brush pies with egg wash. Sprinkle with sugar. Freeze pies 10 minutes.  (The great thing about this recipe, is you could totally prep these a week ahead of time for a gathering and freeze them and then cook them the day of.) 
5. Bake at 375° for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Serve warm or at room temperature. Store in an airtight container up to 2 days.

Enjoy!!!

Eggnog Bread Pudding with White Chocolate Eggnog Sauce

I love bread puddings!  You can eat them for breakfast, brunch, or dessert, or whenever!  I made this a few years ago and went to make it again this year and when my nine year old asked what I was making, he goes, "Yes!!!  I loved that!"  I guess it made an impression on him the last time I made it!

This is based off a recipe in one of my Southern Living Cookbooks, but I had changed it so much and scribbled so much in the margins, I finally had to write my own recipe for it!  So, I made it a few times this holiday season just to make sure my recipe was the way I wanted it!!  It was gobbled up every time. 

It is so very very delicious!

Eggnog Bread Pudding with White Chocolate Eggnog Sauce Recipe

1 (1 lb.) loaf of cinnamon bread, cubed
3 large eggs, lightly beaten
1 c. milk
1 1/2 c. egg nog
1 c. whipping cream
1 tsp. vanilla extract
1/4 c. granulated sugar
1/2 c. packed brown sugar
2 T. melted butter
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

1.  Place bread cubes in lightly greased 9x13 pan.

2.  Whisk together all ingredients.

3.  Pour egg mixture over bread cubes, pressing down bread gently to absorb liquid.  Cover and chill at least an hour.  (I often do overnight if I'm serving this for a breakfast.)

4.  Bake at 350 for 1 hour or until a knife or toothpick inserted in the center comes out clean.  I sometimes put aluminum foil over the top halfway through baking so it doesn't get too brown on the top.  (Though I personally like my bread pudding drier...)

5.  Let stand at least 5 minutes before serving.  Serve with warm White Chocolate Eggnog Sauce. 

White Chocolate Eggnog Sauce

1/2 c. sugar
1/2 c. butter
1/2 c. eggnog
1/2 c. whipping cream
1 1/2 tsp. cornstarch
4 oz.  white chocolate

1.  Combine first 4 ingredients in a heavy saucepan, cook over low heat 5 minutes or until butter melts and sugar dissolves, stirring occasionally.

2.  Combine water and cornstarch - stir into eggnog mixture.  Bring to a boil and boil one minute stirring constantly.  Remove from heat and add white chocolate.  Stir until dissolved.  Serve warm.  Makes 2 1/2 cups. 

My New Favorite Cookie

I made these for the first time last year - the only holiday baking I did...

I made them again this year for a cookie exchange and this time actually drizzled chocolate over the top like you are supposed to.  I could not stop eating them.  I love them.

I thought if I made them again I would make my own caramel for the center, but I didn't.  I probably still will try it eventually.

Oh my goodness.  I love them.  Did I mention that?

Recipe HERE

Oreo Cookies 'n Cream Pudding Chocolate Chip Cookies

My nine year old son totally gets the credit for this recipe.  We were in the baking supply aisle at the grocery store and Trevan picked up the Oreo Pudding and said, "Hey!  We should try and make cookies out of this!"  So, I let him put a few boxes in the shopping cart.

A few weeks later his cookies are born!  I just changed up my sister-in-law's fabulous cookie recipe and they came out great!

Seriously, they come out perfectly guys!  No flat cookies here!  Perfectly shaped, yummy cookies!  

Cookies 'n Cream Pudding Chocolate Chip Cookie Recipe

1 c. butter
1/4 c. white sugar
1/2 c. brown sugar
1 pkg. Oreo Instant Pudding (4.2 oz.)
1 tsp. vanilla
2 eggs
2 1/4 c. flour (Though, next time I will try only 2 cups of flour....)
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. semi-sweet chocolate chips

1. Preheat oven to 375 degrees
2.  Beat butter with sugars and pudding until smooth and creamy.  Add vanilla and eggs and beat until well blended.
3.  Gradually add flour, baking soda, and baking powder and mix until well blended.
4.  Stir in chocolate chips.
5.  Use cookie scoop to place 1-2 inch balls onto greased cookie sheet.
6.  Bake for 9-10 minutes for soft cookies.  For crispier cookies let edges get brown a few minutes longer. These are better softer... 9 minutes on the nose!
7.  Enjoy!! 

Copy Cat Wendy's Frosty - Take 2

I like my copy cat Wendy's Frosty recipe, but I'm never opposed to trying another!!

I found this recipe on Pinterest, and it was super easy, and pretty close to the real thing...  I almost didn't try it because it had Cool Whip in it, but I checked the food snob at the kitchen door that day.  :)  But, I may try this recipe using whipping cream next time.  To quote my mom, "Why use something that has so many ingredients, when cream is just one ingredient?" Ha!  Though, the Cool Whip may be key in this recipe because I think it helps make the little granule things that Wendy's frostys have...

Remember, your chocolate milk is the star of this show, so make sure you are using a kind that you know tastes good!

Copy Cat Wendy's Frosty Recipe - Take 2
Recipe from HERE

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Mix ingredients together and put in your ice cream maker for about 30 minutes.

*This makes more than you can put in one of the smaller standard electric ice cream makers.  Even though we have two of them, I didn't have the container frozen for the other one.  So, I just kept the liquid in a bowl covered in the fridge and made some the next day too!  

Coconut Milk Mint Chocolate Ice Cream

Here is a healthier alternative to chocolate ice cream!

Remember how I love making my own egg nog ice cream from already prepared egg nogg?  You can just do the same with Coconut Milk!

Just pour your Mint Chocolate Coconut Milk into your ice cream maker and turn it on!  In about thirty minutes you have some ice cream!!!  If you turn it off sooner you have a shake - you choose!

This is not creamy like ice cream it is more of an ice-y consistency like a soft serve or something.

I don't buy chocolate milk for my kids, but I was so impressed with this So Delicious Coconut Milk, and the sugar content was only 6 grams that I would totally buy this for my kids to drink!!  (Not to replace their milk, but for sometimes!)  It has the same amount of sugar as regular milk, but cows milk has more protein.

You could definitely consider this ice cream a "healthy (ier) treat!"

The container says this is a limited edition, but I hear the regular chocolate coconut milk is super yummy too!

Enjoy!

Crepes with Chocolate Mousse

During my sister's pink birthday weekend, for breakfast one morning we had crepes.  Inspired by the gourmet crepes at the restaurant, Baker's Crust, we had loaded crepes with Nutella, chocolate mousse, strawberries, bananas, toasted coconut, toasted almonds, vanilla creme sauce, and whipping cream.

The chocolate mousse recipe is part of a dessert recipe I've been making for years, but I have no idea where I got it... maybe from Martha??  I mostly make white chocolate mousse (for desserts like THIS or THIS), but I've used all kinds of chocolate to make it.  For crepes I used milk chocolate.  I use it in a lot of things, it's pretty simple and delicious!! You can find the recipe for the crepes HERE. 

Chocolate Mousse Recipe

2 1/2 cups heavy cream
12 oz. milk chocolate (or any kind of chocolate)

1.  Prepare an ice water bath - Fill a large bowl 1/3 way full of cold water and ice.  Set aside
2.  Bring 1 cup of the cream just to a boil in saucepan (or I use a glass bowl and do it in the microwave sometimes)
3.  Place the chocolate in a food processor, with the machine running, pour in hot cream in a slow stream and process until smooth.  (I have actually not used the food processor...  You can just break up the chocolate in smaller pieces and pour the hot cream over and whisk until chocolate is all melted.)
4.  If using food processor, transfer chocolate and cream to a medium bowl.  (Another reason I stopped using the food processor, so I would only have one bowl to clean....)
5.  Set your bowl in the ice water bath.  Let cool, stirring occasionally, until thick enough to hold ribbons on the surface (about 15-20 minutes).
6.  While chocolate is cooling, whip up the remaining cream (1 1/2 cups) until nearly stiff peaks.  If chocolate is not ready to use, refrigerate whipping cream until ready to use. 
7.  Once chocolate is completely cool, fold in the beaten whipped cream.
8.  Cover with plastic wrap and refrigerate until firm - about 4-6 hours.  (I usually do over night)
9.  Enjoy!!