Butter Pecan Rum Cake

Total Time: 56 mins Preparation Time: 10 mins Cook Time: 46 mins

Ingredients

• Servings: 16
• 1 (18 ounce) box butter pecan cake mix (betty crocker)
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3/4 cup water
• 1/3 cup sour cream
• 1/4 cup butter or 1/4 cup margarine, softened
• 1/4 cup dark rum or 2 teaspoons imitation rum extract
• 4 eggs
• 1/2 cup betty crocker rich and creamy vanilla frosting
• 2 teaspoons dark rum or 1/2 teaspoon imitation rum extract
• 1/4 cup chopped pecans

Recipe

• 1 heat oven to 325 degrees. grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
• 2 in large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. beat on medium speed 2 minutes. spread in pan.
• 3 bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
• 4 cool 15 minutes; remove from pan. cool completely, about 2 hours.
• 5 in small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. stir in 2 teaspoons rum.
• 6 pour over top of cake, allowing to drizzle down side. sprinkle pecans on frosting.
• 7 store loosely covered.

Chili Dog Fries

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups frozen french-fried potatoes
• 1 (15 ounce) carton fat-free vegetarian chili
• 5 hot dogs, halved lengthwise and sliced
• 1/2 cup onion, chopped
• 1 cup cheddar cheese, shredded

Recipe

• 1 prepare fries according to package directions.
• 2 meanwhile, in a microwave-safe dish, combine the chili, hot dogs and onion. cover and microwave on high for 5 or 6 minutes or until heated through, stirring once.
• 3 serve over fries; sprinkle with cheese.

Apricot And Coconut No-bake Squares

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 24
• 1 (250 g) packet plain cookies
• 1 cup dried apricot, finely chopped
• 1 1/2 cups finely shredded coconut (desiccated)
• 1 (395 g) can sweetened condensed milk
• 125 g butter
• 1 1/4 cups milk chocolate chips

Recipe

• 1 line base of a 18cm x 28cm pan with baking paper.
• 2 put the cookies in a food processor or blender and grind to crumbs.
• 3 combine the crumbs with the chopped apricots and coconut in a bowl.
• 4 pour the condensed milk into a medium saucepan and add the butter.
• 5 stir over a medium heat until butter is melted and ingredients are combined.
• 6 pour into dry ingredients and mix thoroughly.
• 7 press mixture into pan and refridgerate until set.
• 8 melt the milk chocolate chips gently in a microwave on a low setting.
• 9 spread melted chocolate over the top of the squares and allow to set.
• 10 once chocolate is set, cut into squares or bars to serve.

Chili Egg Puff

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 10 eggs
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 cup butter, melted cooled
• 2 (4 ounce) cans diced mild green chilies
• 4 tomatoes, diced
• 1 cup diced mushroom
• 1 cup diced onion
• 1/2 lb mild italian sausage
• 2 cups cottage cheese
• 4 cups shredded monterey jack cheese (1lb)
• mild salsa, on the side (optional)

Recipe

• 1 saute sausage onions mushrooms until sausage is cooked thoroughly and onions and mushrooms are soft.
• 2 drain fat.
• 3 beat eggs till lemon colored, add rest of the ingred.
• 4 stir in chilies.
• 5 bake in buttered 9 x 13 pan at 350 degrees for 35 min.
• 6 until top is set and center is firm.
• 7 may cut in half for future use.
• 8 freezes wonderfully, thaw on counter overnight and microwave 10 min on high.
• 9 tip: when cooking large amounts of eggs, add a bit of lemon juice to stop eggs from turning green.

Chocolate Hazelnut Layer Cake

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 cups heavy whipping cream
• 8 ounces bittersweet chocolate, chopped
• 1 cup unsweetened cocoa powder
• 2/3 cup boiling water
• 1/2 cup nutella (chocolate hazelnut spread, buy two 13-oz jars)
• 1 cup buttermilk
• 2 tablespoons frangelico liqueur (optional)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 3/4 cups all-purpose flour
• 1 1/2 cups nutella
• 1 cup hazelnuts, toasted and chopped
• toasted hazelnuts, chopped
• chocolate curls, chopped

Recipe

• 1 microwave cream in a large bowl on high until steaming.
• 2 add chocolate; let stand 5 minutes.
• 3 stir until chocolate melts and mixture is smooth.
• 4 cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
• 5 cake: heat oven to 350°f.
• 6 you’ll need two 9 x 2-in. round cake pans, greased and floured.
• 7 whisk cocoa powder and water in a medium bowl, then nutella and buttermilk, frangelico and vanilla.
• 8 beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
• 9 beat in eggs 1 at a time.
• 10 on low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
• 11 pour into prepared pans.
• 12 bake 30 to 35 minutes until a pick inserted in centers comes out clean. cool in pans on rack 10 minutes.
• 13 run a knife around edge of each layer; turn out on rack and cool completely.
• 14 insert several toothpicks halfway up side around both cake layers.
• 15 using picks as a guide, cut layers in half with a long serrated knife.
• 16 filling & frosting: beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
• 17 put nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. fold into remaining chocolate mixture until combined.
• 18 remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
• 19 reserve remainder for frosting.
• 20 to assemble: place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
• 21 top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
• 22 top with last cake layer.
• 23 spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
• 24 spread top and sides with remaining frosting.
• 25 refrigerate until ready to serve.
• 26 garnish just before serving.
• 27 plan ahead: wrap cooled cake layers and make frosting (through step 1) up to 2 days ahead.
• 28 cover the frosted cake and refrigerate up to 3 days.

Cinnamon Roll French Toast

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/4 cup butter or 1/4 cup margarine, melted shopping list
• 2 (12 1/2 ounce) cans pillsbury refrigerated cinnamon rolls with icing
• 6 eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup chopped pecans
• 1 cup maple syrup
• icing from cinnamon rolls
• powdered sugar
• 1/2 cup maple syrup, if desired

Recipe

• 1 heat oven to 375°f pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. separate both cans of dough into 16 rolls; set icing aside. cut each roll into 8 pieces; place pieces over butter in dish.
• 2 in medium bowl, beat eggs. beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. sprinkle with pecans; drizzle with 1 cup syrup.
• 3 bake at 375°f for 20 to 28 minutes or until golden brown. cool 15 minutes. meanwhile, remove covers from icing; microwave on medium (50%) for 10 to 15 seconds or until drizzling consistency.
• 4 drizzle icing over top; sprinkle with powdered sugar. if desired, spoon syrup from dish over individual servings. serve with the additional 1/2 cup maple syrup.

Cappuccino On Ice

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 1/2 cups cold water
• 2 tablespoons instant coffee (maxwell house)
• 1/2 cup half-and-half cream
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• ice cube

Recipe

• 1 add water and coffee to one 16-ounce coffee cup.
• 2 place cup in microwave, and microwave until coffee is heated through.
• 3 (i heated the coffee in a 900 watt microwave for 1 minute and 66 seconds).
• 4 place heated coffee in refrigerator, to chill the coffee.
• 5 (i found the coffee was chilled within 1 hour).
• 6 once coffee is chilled, add the cream, sweetened condensed milk, and the vanilla extract; stir until well blended.
• 7 in a tall beverage glass, add the ice cubes.
• 8 pour coffee over ice in the glass and serve.

Cherry-amaretto Tart

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups shortbread cookie crumbs
• 6 tablespoons light brown sugar
• 1/2 cup toasted almond, finely ground
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon table salt
• 1 1/2 lbs fresh cherries, stemmed, pitted, and halved
• 3/4 cup amaretto liqueur
• 1/4 cup sugar
• 2 tablespoons water
• 1 teaspoon unflavored gelatin
• 2 cups mascarpone
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 place a rack in the middle of your oven and preheat to 350°f.
• 2 combine cookie crumbs, 1/4 c (4 tbsp) brown sugar, almonds, butter and 1/4 tsp salt; mix until everything is moist and resembles wet sand. pour into tart pan and press flat and up the sides. bake 15 minutes until light golden brown. transfer to cooling rack until completely cool, about 30 minutes.
• 3 meanwhile, combine 3/4 c cherries, 1/2 c amaretto, sugar and 1/8 tsp salt in a saucepan. bring to a boil over high heat, then reduce heat and simmer 8-10 minutes until syrupy. transfer to a large bowl and set aside until slightly cooled, about 5 minutes. add remaining cherries and toss to coat.
• 4 combine water and gelatin in a small bowl. microwave on high 20 seconds or until gelatin dissolves. cool to room temperature, about 5 minutes.
• 5 in a bowl, combine mascarpone, remaining brown sugar, remaining amaretto, remaining salt, vanilla extract, and dissolved gelatin. whisk until smooth. spread into tart shell and top with glazed cherries. refrigerate at least 30 minutes before serving.

Chili Lime Avocados

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 ripe hass avocadoes
• 2 limes
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 3 tablespoons extra virgin olive oil
• chopped chives (optional) or cilantro (to garnish) (optional)

Recipe

• 1 halve avocados and remove pit. roll limes or heat in microwave for 10 seconds to get juices flowing. halve the limes.
• 2 rub the avocado halves gently with 1/2 lime to retard the browning. juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk.
• 3 add extra-virgin olive oil in a slow stream while mixing dressing. pour dressing into the cavities of avocados, distributing it equally and serve. garnish with chives or cilantro as an optional garnish.

Alton Brown's Brined Turkey

Total Time: 51 hrs Preparation Time: 48 hrs Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 (14 -16 lb) whole turkey, frozen
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon water, heavily iced
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• canola oil

Recipe

• 1 2 to 3 days before roasting:.
• 2 begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees f.
• 3 combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. stir occasionally to dissolve solids and bring to a boil. then remove the brine from the heat, cool to room temperature, and refrigerate.
• 4 the night before you'd like to eat:.
• 5 combine the brine, water and ice in the 5-gallon bucket. place the thawed turkey (with innards removed) breast side down in brine. if necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• 6 preheat the oven to 500 degrees f. remove the bird from brine and rinse inside and out with cold water. discard the brine.
• 7 place the bird on rack of roasting pan and pat dry with paper towels.
• 8 combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. add steeped aromatics to the turkey's cavity along with the rosemary and sage. tuck the wings underneath the bird and coat the skin liberally with canola oil.
• 9 roast the turkey on lowest level of the oven at 500 degrees f for 30 minutes. insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees f. set the thermometer alarm (if available) to 161 degrees f. a 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Berry Dumplings

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups berries
• 3/4 cup sugar
• 1/4 cup water
• 1 cup flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons oil

Recipe

• 1 combine berries, 3/4 cup sugar, and water in a microwave-safe casserole. cook for 5 minutes in the microwave.
• 2 quickly mix together dumpling ingredients (flour through oil). drop by spoonfuls over the berry mixture.
• 3 cook, covered, in the microwave for 5 minutes until the dumplings are fluffy and done.

Chocolate Heaven Logs

Total Time: 52 mins Preparation Time: 35 mins Cook Time: 17 mins

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups flour, sifted
• 1/2 teaspoon salt
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons butter
• 1 1/2 cups ground walnuts
• 6 ounces semi-sweet chocolate chips

Recipe

• 1 line cookie sheets with parchment and set aside.
• 2 in a large bowl, beat butter, sugar, egg, and vanilla until well mixed, approximately 2 minutes.
• 3 in a separate bowl, sift flour, and salt, and blend into butter mixture.
• 4 stir in chips by hand.
• 5 shape dough into logs about 2 inches long, and 3/4 inches wide.
• 6 place on parchment lined cookie sheets and bake at 350 degrees for 15 minutes.
• 7 remove pans from oven and place on wire racks, allowing logs to cool completely on the cookie sheets.
• 8 to prepare coating:.
• 9 melt chocolate chips and butter in microwaveor double boiler stirring every 15-20 seconds until smooth.
• 10 if mixture seems too thick, add more melted butter, and stir until smooth.
• 11 put ground nuts on a paper plate or small bowl.
• 12 dip logs 3/4 way into chocolate, scraping the excess from the back(flat side) of the cookie onto the side of the cup or bowl.
• 13 roll or dip the coated log in the nuts.
• 14 place on waxed paper to set.
• 15 store logs covered in a single layer.

Breastmilk Yoghurt For Babies

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• breast milk
• yogurt starter

Recipe

• 1 sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling, around 180-185°f.
• 2 cool to about 112°f.
• 3 meanwhile, if using purchased yogurt as starter, set it out at room temp to warm up.
• 4 add yogurt starter.
• 5 you can buy the powder at a health foods store, or use 2 tablespoons of plain yogurt with live and active cultures.
• 6 look for some "fresher" yogurt with a very distant expiration date for stronger cultures.
• 7 pour milk mix into a *warmed* quart jar, pyrex bowl, custard cups, etc--preferably something with a lid!
• 8 incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it.
• 9 or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler.
• 10 don't cover the top of the container with water!
• 11 you need to keep the water between 90-120 f, as close to 112 as possible.
• 12 you really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose.
• 13 lower temps or shorter time make milder, sweeter yogurt.
• 14 temps closer to 120 or longer times make tarter, firmer yogurt.
• 15 also it gets firmer the longer you let it incubate--can go up to 12 hours or so.
• 16 remove a small amount as starter for your next batch, and add any flavorings or anything to the rest of the batch *after* incubating.
• 17 refrigerate.

Cinnamon Sauce For Apple Pie

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 cup sugar
• 1 cup milk
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon flour
• 1/8 teaspoon vanilla
• cinnamon, to taste

Recipe

• 1 combine the sugar and flour in a small bowl.
• 2 in a small saucepan, stir together the sugar mix into the milk. cook until thick.
• 3 remove from heat and add the vanilla, butter, and cinnamon.
• 4 use as desired. leftovers keep well, covered, in the refrigerator. when reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.

Chocolate Hi-hats (cupcakes)

Total Time: 4 hrs 20 mins Preparation Time: 50 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 18
• 3 ounces unsweetened baking chocolate
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup water
• 1 3/4 cups sugar
• 1/4 cup water
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups semisweet chocolate, chopped
• 3 tablespoons canola oil or 3 tablespoons vegetable oil

Recipe

• 1 cupcakes:.
• 2 heat oven to 350 degrees and line muffin tin with paper liners.
• 3 melt chocolate in the microwave, stirring every 30 seconds, until smooth. allow to cool.
• 4 sift together flour, baking powder, baking soda, and salt in a medium mixing bowl.
• 5 in a different, larger bowl, beat together the butter and sugar for about 2 minute.
• 6 add the melted chocolate to the butter/sugar mixture, then beat in the eggs, one at a time, being sure to mix each one in separately.
• 7 stir in the vanilla, beat for 1 min until creamy.
• 8 now beat in the sour cream until no streaks are visible.
• 9 carefully add1/2 of the flour mixture, beating on low until just combined.
• 10 then beat in water and the remainder of the flour mixture until blended and smooth.
• 11 put ¼ c batter in each liner and flatten the tops. bake for 20 minute allow cakes to cool on a wire rack in the pan for 10 min before inverting the pan onto the rack to cook the cupcakes completely.
• 12 filling:.
• 13 place the sugar, water, egg whites and cream of tartar into the top of a large double boiler. do not heat the double boiler yet. beat on high speed for 1 min, until it is and foamy.
• 14 now heat the double boiler until the water in the bottom is just simmering, and beat the mixture on high for 7 min, until stiff peaks are formed.
• 15 take the top of the double boiler off of the heat and add the vanilla and almond extracts. continue beating for about 2 min to thicken. the filling will become firmer as it cools on the cakes.
• 16 pipe the filling in a 2 in tall spiral onto the top of the cakes (it should resemble a short ice cream cone), leaving 1/8 of an inch around the edge of the cake.
• 17 place the cakes in the refrigerator on a foil lined baking sheet until the coating is made.
• 18 coating:.
• 19 melt chocolate and oil together in a bowl, deep enough and wide enough to dip the cakes in one at a time, in the microwave, stirring every 30 seconds, until smooth. allow to cool for 15 minutes.
• 20 dip the top of each cake into the coating, allowing the excess coating to drip off.
• 21 refrigerate the dipped cakes for 30 min to set the coating, then cover and refrigerate for a minimum of 2 hours.
• 22 serve cold.
• 23 can be refrigerated for up to 3 days.

Blackberry Margaritas

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 1 lime
• 1 cup water
• 1/2 cup sugar
• 1 cup 100% agave tequila
• 3/4 cup grand marnier
• 2/3 cup fresh lime juice
• 12 ounces fresh blackberries

Recipe

• 1 combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. cut lime into 9 wedges; rub rims of 8 glasses with 1 lime wedge.
• 2 dip rims of glasses in salt mixture. combine water and 1/2 cup sugar in a microwave-safe glass measuring cup.
• 3 microwave at high 2 1/2 minutes, stirring to dissolve sugar; cool. combine syrup, tequila, grand marnier, fresh lime juice, and blackberries in a blender; process until smooth.
• 4 strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids. serve over ice. garnish with remaining lime wedges.

Chocolate Holiday Bark

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 2 (170 g) packages bitter sweet chocolate squares
• 2 (170 g) packages chocolate squares
• 1 cup rice krispies cereal
• 3/4 cup dried cranberries (you can also use the cherry flavored cranberries)

Recipe

• 1 line an 8x8-inch pan with tinfoil. grease lightly.
• 2 set aside one square of the bittersweet chocolate. chop rest into small pieces.
• 3 melt in double boiler or microwave until melted. pour into prepared pan and smooth top. chill for 30 minutes.
• 4 combine cereal and 1/2 cup dried fruit. it's better if you chop the fruit into small pieces.
• 5 chop and melt chocolate. (watch it closely; it melts at a lower temperature than bittersweet).
• 6 gently fold cereal fruit mix into chocolate until it is completely coated.
• 7 spread over chilled bittersweet chocolate. sprinkle with the remaining fruit; chill.
• 8 melt remaining block of bittersweet chocolate and drizzle over top.
• 9 once set, take the chocolate bark out of pan and cut into squares.

Chocolate Hazelnut Ring

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 2/3 cup milk
• 1 egg
• 3 tablespoons butter, cut up
• 2 tablespoons water
• 3 cups bread flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1 1/4 teaspoons bread machine yeast
• 1/3 cup chocolate hazelnut spread
• 1/3 cup hazelnuts, chopped
• 1/4 cup chocolate hazelnut spread

Recipe

• 1 add the first 8 ingredients to the bread machine according to the manufacturers directions. select dough cycle. when cycle is complete, remove dough from machine. punch down. cover; let rest for 10 minutes. grease large baking sheet.
• 2 on lightly floured surface, roll dough into 15 x 10" rectangle. spread with 1/3 c spread and sprinkle with nuts. starting from long side, roll up into a spiral; seal edge. place seam side down, on prepared sheet. bring ends together to form a ring. moisten ends; pinch to seal. using sharp knife, cut from outside edge towards center, leaving about 1" attached. repeat at 1" intervals. gently turn slices slightly so same side of all slices faces upwards.
• 3 cover; let rise 45-60 minutes or until nearly doubled. bake in 350 oven 30-35 minutes or until bread sounds hollow when lightly tapped (center may be lighter in color). if necessary to prevent overbrowning, loosely cover with foil last 10 minutes. remove to wire rack; cool.
• 4 in microwave safe container, heat the 1/4 c spread on 100% power 30-60 seconds or until drizzling consistency. drizzle over loaf.

Char-grilled Chicken With Broad Beans And Chive Butter

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 750 g broad beans, shelled
• 1 tablespoon olive oil
• 1 small red onion, finely sliced
• 2 garlic cloves, crushed
• 2 medium tomatoes, chopped coarsely
• 2 tablespoons chopped parsley
• 4 single chicken breast fillets
• 60 g butter
• 2 tablespoons fresh chives

Recipe

• 1 boil, steam or microwave beans until tender: cool. remove and discard outer grey skins.
• 2 heat oil in a medium frying pan; cook onion, covered until very soft and starting to caramelise. add the garlic, beans and stir until heated through. stir in the tomato and parsley; stir over low heat for 5 minutes.
• 3 meanwhile, cook chicken on heated oiled grill plate (or broil or bbq) for about 5 minute a side or until cooked through.
• 4 serve chicken on bean mixture; top with chive butter.
• 5 chive butter:.
• 6 combine butter and chives in a small bowl.

Bland Diet For Finicky Felines

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 2
• 1 cup boneless chicken, boiled or microwaved
• 1/4 cup fresh broccoli, steamed and chopped
• 1/4 cup shredded carrot, steamed
• 3/4 cup chicken broth

Recipe

• 1 mix first three ingredients with enough chicken broth to hold together.
• 2 serve.

Breakfast Tortilla

Total Time: 9 hrs 40 mins Preparation Time: 9 hrs Cook Time: 40 mins

Ingredients

• 1/4 lb sausage
• 1/2 onion
• 5 eggs
• 1 cup milk or 1 cup heavy whipping cream
• salt
• pepper
• garlic
• 2 tortillas
• 1/2 cup cheese
• 1 small tomato

Recipe

• 1 the night before:.
• 2 fry the sausage and onion and let cool.
• 3 beat together the eggs and milk. add salt, pepper and garlic to taste.
• 4 grease two personal sized casserole dishes. microwave the tortillas for 10 seconds to soften them. fit the tortillas into the casserole dish, so it follows the shape as close as possible.
• 5 pour the egg mixture into the tortillas. cover the dishes and place in the fridge over night.
• 6 in the morning:.
• 7 preheat the oven to 350 degrees f.
• 8 sprinkle cheese onto the egg mixture.
• 9 cut the tomato into thin slices and lay them on the top of the cheese and eggs.
• 10 bake uncovered for about 40 minutes until firm, puffy and just slightly brown.
• 11 when you serve, you may top with salsa or avocado.

Chocolate Highlander Cookie Bars

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 1 cup softened butter
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 2 cups flour
• 4 beaten eggs
• 1 cup melted butter, cooled to room temp
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup flour
• 2 1/2 cups chocolate chips (measure before they're melted)
• 1/3 cup powdered sugar, to sprinkle on top of the pan

Recipe

• 1 preheat oven to 350.
• 2 cream butter with 1/2 cup powdered sugar and salt. add flour and mix well. pat it out in a greased 9x13 inch pan with your fingers.
• 3 bake at 350 for 15 minutes. remove from oven. do not turn oven off.
• 4 mix eggs with melted butter, and sugar. add baking ppowder, salt, and flour, and mix thoroughly.
• 5 melt the chocolate chips in a double boiler or microwave. be sure to stir and that the chips are completely melted.
• 6 add the melted chocolate chips to your bowl and mix thoroughly.
• 7 pour this mixture on the top of the pan you just baked and tip the pan so it covers all of the shortbread crust. stick it back into the oven and bake it for another 25 mintues. then remove it from the oven and sprinkle on the additon powered sugar.
• 8 let it cool and cut into brownie-sized bars.
• 9 you can refrigerate these, but cut them before you do.

Creamy Raisin Date Pie

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/4 cup chopped dates
• 1/4 cup seedless raisin
• 2 tablespoons brandy (optional)
• 2 tablespoons water
• 3/4 cup sugar
• 3 large eggs
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 1 1/2 cups sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 (6 ounce) package prepared graham cracker crusts

Recipe

• 1 heat oven to 400 degrees.
• 2 in a small bowl combine raisins,dates,brandy and water.
• 3 microwave on high for 1 minute to soften the raisins.
• 4 in a large bowl, whisk together sour cream,sugar, eggs,vanilla extract,salt, nutmeg and cornstarch.
• 5 add the raisin date mixture and stir to combine.
• 6 pour into the graham cracker piecrust.
• 7 bake in your oven at 400 degrees for 10 minutes.
• 8 reduce oven temperature to 350 degrees and bake for another 30 minutes or until center is set.
• 9 remove pie to wire rack if you have one.
• 10 let cool.
• 11 serve warm.

Chocolate Hazelnut Chip Cookies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3/4 stick crisco® baking sticks butter flavor all-vegetable shortening or 3/4 cup crisco® butter flavor all-vegetable shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1/2 cup jif® chocolate flavored hazelnut spread or 1/2 cup jif® mocha cappuccino flavored hazelnut spread
• 1 3/4 cups pillsbury best® all purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 ounce) package semi-sweet chocolate chips (1 cup)
• 1 cup coarsely chopped hazelnuts (optional)

Recipe

• 1 heat oven to 375ºf.
• 2 combine shortening, brown sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in egg and chocolate hazelnut flavored spread. combine flour, salt and baking soda. mix into shortening mixture until just blended. stir in chocolate chips and nuts. * if nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
• 3 drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
• 4 bake 10 to 12 minutes. cool 2 minutes on baking sheet on a cooling rack. remove cookies to rack to cool completely.
• 5 variation bar cookies: heat oven to 375ºf. follow recipe above to prepare dough. spray a 13 x 9-inch pan with no-stick cooking spray. spread dough evenly in pan.
• 6 bake 23 to 25 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. cool completely before cutting into bars.
• 7 chocolate drizzle: place 3/4 cup semi-sweet chips with 1 1/2 teaspoons shortening in a resealable plastic bag; seal. microwave on high for 1 minute; knead bag. continue in 10 seconds intervals, if necessary, until melted. clip off corner of bag. drizzle chocolate over cooled cookies or bars.

Cappuccino Nanaimo Bars

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 1/2 cup butter, melted
• 1/3 cup sugar (add in more sugar for a sweeter crust)
• 5 tablespoons sifted unsweetened cocoa powder
• 1 large egg
• 1 1/2 cups chocolate wafer crumbs
• 1 cup finely shredded coconut
• 1/2 cup finely chopped walnuts
• 1/3 cup butter, room temperature
• 1/4 cup custard powder (or use 1/4 cup of instant vanilla pudding powder)
• 1/4 cup half-and-half cream
• 2 teaspoons instant coffee granules (for stronger flavor add in 1/2 to 1 teaspoon more)
• 2 teaspoons vanilla
• 2 1/2 cups icing sugar, sifted (more if needed)
• 6 (1 ounce) semi-sweet chocolate baking squares
• 1/4 cup butter
• 1 tablespoon whipping cream

Recipe

• 1 set oven to 350 degrees f.
• 2 butter an 8 x 8-inch baking dish.
• 3 for the crust; in a bowl stir the melted butter with sugar.
• 4 add in sifted cocoa powder; blend well to combine.
• 5 add/mix in egg and vanilla.
• 6 add in the cookie crumbs, coconut and chopped walnuts; mix with a wooden spoon until well combined.
• 7 transfer/press the mixture to the prepared baking dish then spread out evenly.
• 8 bake for about about 8 minutes.
• 9 cool to room temperature then refrigerate for 30 minutes, or until completely cold.
• 10 for the filling; in a bowl beat butter with custard powder until smooth.
• 11 in a small saucepan heat the half and half with coffee granules; stirring until the granules are just dissolved (do not heat until hot) cool to room temperature.
• 12 when the mixture is cool transfer to a mixing bowl; add in 2 cups icing suger to start; beat until smooth and fluffy adding in more icing sugar a tablespoon at a time until you reach a desired consistancy.
• 13 spread over the cool crust.
• 14 chill while preparing the chocolate topping.
• 15 for the topping in the microwave using a microwave-safe bowl melt the chocolate with butter removing and stirring until smooth.
• 16 add in the whipping cream; stir until completely incorporated with the chocolate; quickly spread over the filling.
• 17 chill for about 1 hour (remove after about 20 minutes of chilling or until the chocolate topping is semi-firm but not hard, and cut into squares, this will prevent the chocolate topping from cracking while slicing) place the sliced bars back in the fridge to continue chilling.
• 18 cut into about 1-inch squares or as desired.

Creamy Pumpkin Hot Chocolate (vegan)

Total Time: 6 mins Preparation Time: 1 min Cook Time: 5 mins

Ingredients

• 1 cup vanilla-flavored rice milk (approx)
• 2 tablespoons pumpkin puree
• 2 teaspoons cocoa powder
• 3 dashes pumpkin pie spice (a few shakes)

Recipe

• 1 stovetop: whisk all the ingredients together and heat gently.
• 2 microwave: put the pumpkin, cocoa powder, and spice in the bottom of the standard size mug first, mix together well. pour on the vanilla ricemilk on until almost full then mix together, nuke it until hot. (double recipe if using an extra tall or wide mug.).

Chocolate Hazelnut Bread (bread Machine)

Ingredients

• Servings: 12
• 3/4 cup nonfat milk
• 2 tablespoons nonfat milk
• 1 large egg
• 1 1/2 tablespoons butter, at room temperature
• 1 teaspoon salt
• 3 cups bread flour
• 1/4 cup brown sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 1/4 teaspoons yeast
• 1/2 cup chocolate chips
• 1/2 cup hazelnuts, roughly chopped

Recipe

• 1 warm milk in microwave for 40 seconds on high, run egg under tap water for a minute if its cold.
• 2 add ingredients in the order suggested by the manufacturer, except the chocolate chips and the nuts.
• 3 set the cycle to sweet/nut/fruit cycle, 1 1/2 lb loaf.
• 4 check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablspoon of water at a time, until dough forms a smooth round ball.
• 5 add the nuts and chips at the add-in beep.

Chocolate Hazelnut Truffles

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (14 1/8 ounce) jar jif® chocolate flavored hazelnut spread
• 4 ounces baking chocolate
• 1 1/2 tablespoons cinnamon sugar
• 2 teaspoons chili powder
• 1/2 cup flaked coconut, toasted*
• 1/3 cup finely chopped hazelnuts

Recipe

• 1 heat sweetened condensed milk, chocolate hazelnut spread and baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. remove from heat.
• 2 pour into medium bowl. cover and chill 2 to 3 hours or until firm.
• 3 shape into 36 1-inch balls. combine cinnamon sugar and chili powder in small bowl. roll 1 dozen truffles in cinnamon mixture. roll 1 dozen in toasted coconut. to toast coconut: spread on a microwave-safe pan. microwave on high 1 to 2 minutes, tossing the coconut with a fork after each 30-second interval. remove from pan immediately to avoid over-browning. roll remaining 1 dozen in chopped hazelnuts. chill 1 hour or until firm.

Chocolate Ho-ho Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 18 ounces fudge cake mix
• 1 cup sugar
• 2/3 cup vegetable shortening
• 1/2 cup butter, softened
• 5 ounces evaporated milk
• 2 teaspoons vanilla extract
• 16 ounces chocolate frosting

Recipe

• 1 prepare cake per directions. allow to cool completely.
• 2 cream butter, shortening, and sugar until smooth.
• 3 on low speed, mix in evaporated milk and vanilla, then beat on high speed until light and fluffy.
• 4 spread cream mixture over cake.
• 5 microwave frosting for 30 seconds or until melted, spread over cake and chill until set.

Cherry- Chocolate Chip Cookies

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 teaspoons instant coffee granules
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 (12 ounce) bag semi-sweet chocolate chips
• 8 ounces chocolate-flavored candy coating, chopped
• 1 (6 1/2 ounce) aerosol can decorating icing
• 2 (10 ounce) jars maraschino cherries, with stems

Recipe

• 1 preheat oven to 375 degrees.
• 2 in a bowl combine flour, salt. baking soda, and coffee granules.
• 3 in a large mixing bowl, cream together the butter, both sugars, and vanilla; add eggs one at a time.
• 4 gradually add flour mixture to creamed mixture; stir in chips.
• 5 bake for 8-10 minutes until golden. cool completely.
• 6 in a microwave safe bowl, microwave candy coating for 30 seconds. stir; microwave in 15 second increments until melted and smooth. set aside.
• 7 fit can of icing with star tip; pipe a 1" star in center of each cookie.
• 8 holding by stems dip each cherry into melted chocolate and place on top of icing on cookies.
• 9 let stand 20 minuted until chocolate is firm.

Chocolate Knockout Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 unsweetened chocolate squares
• 1/3 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 1/3 cups milk
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking soda
• 1 cup semi-sweet chocolate chips

Recipe

• 1 heat oven to 400.
• 2 lightly grease a 12-cup muffin pan.
• 3 melt chocolate with oil in the microwave on medium power for 2 minutes.
• 4 stir until completely melted.
• 5 add eggs, vanilla and milk to melted chocolate.
• 6 combine flour, sugar and baking soda in a large bowl.
• 7 stir in chocolate mixture and half of the chocolate chips.
• 8 mix until batter is evenly moistened.
• 9 do not overmix.
• 10 spoon batter into muffin tins and sprinkle remaining chocolate chips over batter.
• 11 bake 20- 25 minutes, or until toothpick comes out clean.
• 12 cool 5 minutes and remove from pan.

Cinnamon Roll Monkey Bread

Total Time: 35 mins Preparation Time: 7 mins Cook Time: 28 mins

Ingredients

• 1/2 cup sugar
• 2 teaspoons cinnamon, divided
• 2 (8 count) cans pillsbury grands refrigerated cinnamon rolls
• 1 cup brown sugar
• 1/2 cup butter, melted
• cinnamon roll icing

Recipe

• 1 pre-heat oven to 350°f.
• 2 lightly grease 12 cup fluted tube pan or bunt pan.
• 3 in a plastic food-storage bag, mix sugar and 1 teaspoon cinnamon.
• 4 separate cinnamon rolls (there sould be 16); cut each into quarters.
• 5 shake in bag to coat.
• 6 arrange in pan.
• 7 mix brown sugar, 1 teaspoon of cinnamon, and the butter.
• 8 pour over the cinnamon rolls pieces.
• 9 bake 28- 32 minutes or until golden brown and no longer doughy in the center.
• 10 cool in pan 10 minutes.
• 11 turn upside down onto serving plate.
• 12 drizzle the icing that came with cinnamon rolls over the bread (microwave briefly if necessary).
• 13 pull apart to eat.
• 14 serve warm.
• 15 be prepared to make another right away. this goes fast.

Change-of-seasons Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 small eggplant, cut into 1/2-inch chunks
• 1 small sweet potato, scrubbed and cut into 1/2-inch chunks
• 1 tablespoon tahini (sesame seed paste)
• 1 tablespoon red wine vinegar
• 1/4 teaspoon paprika
• 1 -2 tablespoon water
• sea salt
• 1/4 cup canned chick-peas, drained & rinsed
• 1 teaspoon olive oil
• 1 cup baby spinach leaves, thoroughly dry

Recipe

• 1 place eggplant and sweet potato in microwavable dish with just enough water to cover the bottom of the dish. cover with lid and microwave on high 5 minutes or until tender. discard water.
• 2 whisk together: tahini, vinegar, smoked paprika, salt to taste, and 1-3 tablespoons water as needed to form a smooth vinaigrette. the yield will be about 3 to 4 tablespoons. use 1 tablespoon for this salad; the rest will keep for 3 to 4 days, refrigerated.
• 3 position oven rack 4 to 5 inches from the broiler flame or top heating element; preheat the broiler.
• 4 mix eggplant and sweet potato with the chickpeas on a small baking sheet; drizzle with the oil and season with salt. broil until browned, 5 or 6 minutes, shaking the baking sheet every couple of minutes for even browning.
• 5 transfer vegetables to a serving bowl and toss with spinach. drizzle with the tablespoon of vinaigrette, and eat warm.

Chocolate Lace Cookies

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 cup butter (2 sticks)
• 2 1/2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 4 beaten eggs
• 3 cups all-purpose flour, unsifted
• 1 cup chopped walnuts or 1 cup pecans
• 2 cups chocolate chips (semi-sweet, milk choc, your choice)

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt butter in large microwave-safe bowl.
• 3 add sugar and mix thoroughly.
• 4 add cocoa powder, baking soda, salt and vanilla. mix until smooth.
• 5 add eggs and mix until smooth.
• 6 stir in flour, nuts and chips. (if using electric mixer, use low speed.).
• 7 place 12 small rounded teaspoons of dough on well-greased baking sheet, spread as far apart as possible. they flatten during baking. if too large, they run together.
• 8 bake at 350 degrees for 11 minutes.
• 9 cool on baking sheet for 2 minutes, then remove to wire rack to completely cool.
• 10 multiple cookie sheets cuts down waiting between batches.

Chocolate Irish Coffee

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1 cup fresh brewed strong coffee
• 2 tablespoons dark chocolate (not powdered cocoa mix)
• 1 ounze irish whiskey
• whipped cream (the kind from a can)
• 1 teaspoon creme de menthe
• chocolate shavings (optioinal) or cocoa powder (to garnish, optioinal)

Recipe

• 1 place dark chocolate in irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. add hot brewed coffee and stir well, until chocolate and coffee are well blended. add whiskey.
• 2 top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. if desired, garnish with chocolate shavings or cocoa powder.
• 3 serve hot.

Barley Stuffed Zucchini

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 cup chicken broth
• 1 large portabello mushroom cap, diced small
• 2/3 cup quick-cooking barley
• 2 medium zucchini
• 1/8 cup parmesan cheese
• 2 tablespoons parmesan cheese
• 1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 cup italian seasoned breadcrumbs
• 1 teaspoon dried thyme leaves
• 1 dash black pepper

Recipe

• 1 slice zucchini in half lengthwise.
• 2 microwave, flat side down on a paper towel for 3 or 4 minutes.
• 3 let cool a bit and scoop out pulp to form each half into a "boat".
• 4 put "boats" aside.
• 5 chop zucchini pulp.
• 6 in a medium sauce pan, combine broth, mushrooms and barley.
• 7 bring to a boil, reduce heat and simmer, covered for 15 minutes.
• 8 in a large bowl, combine cooked barley mixture, chopped zucchini pulp, bread crumbs, thyme, black pepper, black eyed peas and 1/8 cup of parmesan cheese.
• 9 fill zucchini with filling.
• 10 place remaining filling into a greased baking pan.
• 11 place filled zucchini "boats" on top of stuffing.
• 12 pour can of tomatoes (with liquid) evenly on top of zucchini.
• 13 sprinkle with 2 t. parmesan cheese.
• 14 bake, uncovered @375 degrees for about 45 minutes.

Creamy Rice Cereal (vegan)

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 cup coconut milk or 1 cup soymilk
• 1 banana
• 1 cup pineapple juice
• 1/2 teaspoon coconut extract
• 4 cups cooked rice
• crushed pineapple, and
• raisins, to your liking

Recipe

• 1 blend together the cocnut or soy milk, banana, juice, and coconut extract.
• 2 place rice in a casserole dish that is sprayed with a nonstick spray or you can use a little oil. fold in the crushed pineapple and raisins. stir in the blended milk and juice.
• 3 bake a 350 degrees f about 20 minutes until hot enough to serve, or about 8 minutes in the microwave.

Chocolate Lava Cake

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 14 ounces dark semi-sweet chocolate
• 8 ounces butter
• 2 teaspoons vanilla extract
• 6 eggs, total 3 separated and at room temperature
• 3 ounces cake flour, sifted
• 1/4 teaspoon cream of tartar
• 4 ounces sugar
• 4 ounces dark semi-sweet chocolate
• 3 ounces heavy cream
• 2 teaspoons butter

Recipe

• 1 for lava centers: chop chocolate into pieces and put into a metal bowl.
• 2 heat cream and pour over chocolate; whisk until smooth. add butter and whisk until fully incorporated.
• 3 place mixture in fridge to cool until a frosting-like texture is reached, whisking periodically.
• 4 with a spoon or melon-baller, make cherry-sized mounds on a cookie sheet and freeze until ready to use.
• 5 for cake batter: chop chocolate into pieces. place on top of a double-boiler with butter and melt.
• 6 remove from heat and add vanilla extract and 3 egg yolks. whisk together until mixture is smooth.
• 7 add well-sifted flour and gently incorporate into chocolate mixture.
• 8 place 3 egg whites, salt, and cream of tartar into a clean bowl. whisk until whites form soft peaks. continue to whisk while slowly sprinkling in the sugar.
• 9 using a rubber spatula, carefully the egg mixture into the chocolate mixture, adding a third at a time.
• 10 spoon batter into large non-stick muffin tins, filling 3/4 full. (ramekins may be used as well; butter insides and dust with cocoa first).
• 11 push a lava center into the center of each little cake.
• 12 bake at 375f for 15 minutes. do not over-bake!
• 13 remove from oven, wait 5 minutes, then carefully unmold onto wire rack to cool.
• 14 serve cakes warm. if you need to reheat, simply microwave for 30 seconds.

Chocolate Lava Cakes With Salted Caramel

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons soft butter, plus 3/4 cup butter, cubed
• 6 tablespoons unsweetened cocoa powder
• 6 ounces dark chocolate, finely chopped
• 3/4 cup light brown sugar
• 2/3 cup all-purpose flour
• 6 eggs, beaten
• 3/4 cup sugar
• 2/3 cup heavy cream
• 1 teaspoon coarse sea salt

Recipe

• 1 prepare 6 to 8 ramekins by brushing them with soft butter and then dusting with the cocoa powder. make sure to tap out all the excess cocoa powder.
• 2 melt chocolate with cubed butter in a heat-proof bowl set over a pan of simmering water, stirring occasionally. alternatively, melt chocolate and butter in microwave on low.
• 3 combine brown sugar and flour in bowl. mix melted chocolate with eggs, followed by flour and sugar, divide mixture between ramekins 3/4 full. preheat oven to 350 degrees.
• 4 make caramel filling: sprinkle a thin layer of sugar over bottom of a heavy-bottomed pan and place on medium heat. once sugar starts to melt, add some more sugar. repeat a couple of times until all the sugar has melted. continue heating the caramel, swirling it around in pan (do not stir). when caramel is almost a coca-cola color, add cream and salt (be careful as caramel may splatter). cook until temperature reaches 226 degrees, or until caramel coats the back of a spoon, then pour into a dish and leave to cool a little.
• 5 once caramel is cool, transfer to a piping bag fitted with a small round nozzle, or to a heavy-duty food bag (just snip off corner to use). pop the nozzle into the middle of the chocolate mixture in each ramekin and squirt in the filling. the mixture will rise almost to the top.
• 6 bake in preheated oven for 15 to 20 minutes, or until edges are firm and the centers slightly runny. test by inserting a toothpick in the center; it should come out wet. leave to rest for 2 minutes before turning the cakes out of the ramekins onto plates. serve immediately.