Friday, January 25, 2013

Chocolate Molten Lava cakes

My husband came across a recipe for chocolate Molten lava cakes. He came to me and said how about this being your next "project".. He knows how I like trying new things... I have saw these out in restaurants but have never had them..until now... oh my gracious sakes alive..these things should be illegal :)  just kidding  but oh my gosh are these things good.... chocolatey, rich and lucious and lovely... see I could go on and on but seriously, these are heavenly.  I will be making these again..and thinking about the variations... thinking instead of the cinnamon & wine adding a little orange to these, or using all white chocolate..mmm the possibilities.  and I whipped up some salted caramel sauce to drizzle over the top of these... yum... made them even more heavenly.  These would also be good with chocolate sauce or raspberry sauce drizzled over the top...or just sprinkled with powdered sugar... try these will love them...

Recipe adapted from a McCormick recipe

Chocolate Molten Lava Cakes

4 oz semi sweet baking chocolate
1 stick butter, softened
1 T. red wine
1 T vanilla
1 1/4 cup powdered sugar
2 eggs
1 egg yolk
3/4 cup flour
1/4 t cinnamon
6 Hershey's kisses, unwrapped
hot salted caramel sauce

Preheat oven to 425.  Spray 6 small cake pans/ramikens with non stick spray.  In microwave safe bowl melt butter & chocolate for 1 minute.  Whisk with wire whisk until chocolate is completely melted.  Whisk in wine, vanilla and powdered sugar until combined.  Whisk in eggs, egg yolk, mixing well. Stir in flour & cinnamon mixing until just combined.  Pour evenly in the 6 baking dishes.(should be about 1/2 to 2/3 full).  Place ramekins on baking sheet and bake for around 11 minutes center should be soft but outside should be firm.Remove from oven and take a knife and loosen edges of pan.  Immediately invert (being careful when inverting them so you don't break them open).  Place Hershey's kiss over top and drizzle immediately with hot caramel sauce.  Serve immediately. 

Thursday, January 17, 2013

Sour cream coffee cake

I woke up wanting coffee cake...not any old coffee cake but yummy, cinnamony (if that's even a word ;)  delicious coffee cake... saw many recipes but good night..they called for 2 cups of butter, tons of sour cream etc... I thought hmmm... need to come up with a delicious yet less fattening version.. (you know it is the new year after all..and in moderation we can still enjoy our delicious goodies ) so I came up with this recipe.  The house smells amazing too which is an added boost to making this... don't you just love when your house smells good....mmmm... Enjoy

Sour cream coffee cake

1 stick butter/margarine, softened
1 cup sugar
1/2 cup brown sugar, packed
1/2 cup applesauce
1/2 cup sour cream
2 1/2 cups flour
1 t baking soda
2 1/4 t baking powder
pinch of kosher salt
1T vanilla
1 t almond extract

Filling:( Mix together in a bowl)

1/2 cup brown sugar, packed
1/4 cup shredded coconut
1/4 cup chopped nuts
1 1/2 T cinnamon
1/4 t nutmeg

Preheat oven to 350.  Spray a bundt pan with nonstick spray.
In large bowl cream together sugar, butter, & brown sugar.   Add eggs, beat well.  Add sour cream, applesauce, vanilla & almond extracts, mix well.  In small bowl whisk together flour, soda, baking powder & salt.  Pour 1/2 the flour mixture in the butter mixture and beat with mixer just until almost combined.  Add remaining flour mixture and mix until just the mixture just slightly comes together.  With rubber spatula fold in lightly (DO NOT OVERMIX) the remaining flour, scraping down the bowl.  Spoon 1/2 the mixture in the bundt pan (I used the back of a spoon the make the mixture in an even level).  Sprinkle the filling mixture evenly in a layer around the cake ***IMPORTANT to try and NOT get the filling up to the sides of the pan because it will bake & stick into the side of the pan and not let the cake release from the pan .  Gently spoon the remaining cake batter on top of the filling being sure to seal and spread the cake batter over the  filling layer. Bake for 45-50 minutes or until a toothpick inserted comes out clean.  Remove from oven and taking a butter knife, loosen around the center hole and the edges of the pan. Invert onto a serving platter immediately.  Enjoy

Wednesday, January 9, 2013

Banana cream cheese muffins

Today is going to be one of those days....I was awake at 3:45 and couldn't go back to sleep.  So finally at 4:30 I crawled out of bed.  Thinking it is going to be a long day with all day classes... so I needed something to kick start my day..along with lots of caffeine ;)  muffins... wanted something a little different, so I came up with this recipe.. it is so delicious, and moist.  The cream cheese & bananas in the center make them a little gooey and oh so good... Make these soon you will love them.. Enjoy

Banana cream cheese muffins

1 cup sugar+ 2 T
8 oz cream cheese, divided, softened
3 bananas, 2 mashed, and 1 diced fine
1/3 cup sour cream
2 eggs
1 1/2 tsp vanilla, divided
2 cups flour
1 stick butter/margarine,softened
1 1/2 t baking powder
1/2 t baking soda
1/4 t kosher salt

Preheat oven to 350.  Line cupcake pan with paper liners.  In large bowl, place 1/2 the softened cream cheese, butter & sour cream.  Mix well with an electric mixer.  Add sugar and mix well.  Add eggs, bananas & 1 t vanilla and mix well.  In bowl whisk together flour, baking powder & soda.  Add flour mixture in thirds to wet mixture, beating just until combined (don't over-mix).  Fill muffin cups 1/2 full.  In small bowl place remaining cream cheese, 2T sugar, and 1/2 t of vanilla mix well with fork.  Spoon a heaping teaspoonful into the center of each muffin, then top with some chopped banana, continuing until all the muffin cups are done.  Carefully spoon the remainder of the muffin batter over the top of the cream cheese/banana mixture smoothing out (I used my finger but you can use a spoon), continuing until all the muffin cups are done.  Bake for 25-28 minutes (mine were lightly browned cause I like my muffins on the lighter side). Remove from oven.  Enjoy

Wednesday, January 2, 2013

Chinese Ramen Coleslaw Chicken salad

I love chinese ramen coleslaw salad.. It is one of my favorites... just tasty ,tasty, tasty :)   I thought since it is the new year 2013 and one of my resolutions is to eat better.  Eat healthier,and to incorporate more vegetables and more protein into my diet.  What better way than to eat a tasty salad..YUM... I added a handful of raw almonds and shelled pumpkin seeds to boost the protein up, but you can add sunflower seeds or just leave them out entirely.  I think that they add a tasty crunch to the salad.  You can also add whatever veggies you like to this salad... I used green peppers, but you can add red, orange or yellow ones... or cucumber or anything.. add what you like...
**NOTE** This salad is best eaten the day it is made.  I usually make it a couple of hours before serving to let the flavors blend.  If you do have any leftovers store in a covered container in the fridge and splash just a little more rice wine vinegar on it and mix well to boost the flavor.   Enjoy

I also make this salad in the summer time and leave the chicken out altogether.. It makes a nice side dish with grilled meat...

Chinese Ramen Coleslaw Chicken salad

1 package shredded coleslaw mix (from the produce section)
1 small bunch of green onions, thinly sliced
1/3 cup slivered almonds
1/3 cup shelled sunflower or pumpkin seeds
1 cooked chicken breast, chopped in small pieces
1 cup shredded carrots, (I buy the bags of them in the produce section)
3 T sesame seeds
1/2 green pepper, small diced
1-2 packages Oriental ramen noodles, broken up fine

1/3 cup oil
1/3 cup seasoned rice wine vinegar (or cider vinegar)
1/3 cup sugar
1 T sesame oil
1 T soy sauce
The seasoning packet from (1) of the ramen noodle packages
pinch of salt & pepper

In large bowl place coleslaw, green onions, almonds, seeds, carrots, chicken, Ramen noodles & green pepper.  Mix well.  Place dressing ingredients in a bowl and whisk together.  Pour over salad and mix well.  Cover and refrigerate for a couple of  hours.  Mix well before serving.  Enjoy