Monday, November 24, 2014

Chocolate Molten Cakes

I love lava cakes. LOVE EM. 

I mean...chocolate cake with a molten, decadent, rich rich rich chocolate center. There's nothing not wonderful about it. My first taste of lava cake was at a dinner theatre (that is now closed) when I was a teenager, and I fell head over heels. Then...I started eating these packaged microwaveable lava cakes. And now-I make every recipe I get my hands on.
Thus far my favorite lava cake recipe came from Michael's stepmom--it is foolproof (a PERFECT molten center) and delicious. This recipe is a very close second place---the only reason it's not number 1 is I could not get them out of their ramekins unscathed, so I couldn't get that pretty picture of a cake with lava-like chocolate oozing out. Instead you're safer just eating them out of the ramekins. However the molten center is on point and the level of chocolatey decadence is FAB.
One of the beautiful things about lava cake is how perfect it is for entertaining. You can easily make these ahead of time and just bake them when you're ready to serve. They're sorta fancy. And they're impressive-people are going to think you're an exquisite chef and nothing beats the wow-factor of breaking in to a cake to find that liquid chocolate goodness, ready to make your tastebuds siiiiing.
And...although Thanksgiving is generally all about that pie game...maybe you wanna mix things up and serve some chocolate indulgence? I know if I showed up to a Thanksgiving dinner and was given a lava cake for dessert I would think to myself, "This person is a total rock-star. I want to be their best friend for liiife."

Don't you want people to think that about you? Yeah, me too.

Chocolate Molten Cakes

From Delicious Shots

Makes 4.
Ingredients:
  • 8 oz. bittersweet chocolate
  • 8 tbsp. (or 1 stick or 1/2 lb.) butter + more to grease ramekins
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1 tsp. vanilla extract
Preparation:
  • Preheat oven to 400F degrees and generously grease 4 six-ounce ramekins with butter. Place them on a baking sheet and set aside.
  • In a double broiler (AKA a heatproof bowl fitted on top of a saucepan with boiling water-making sure the water doesn't touch the bottom of the bowl.--I was actually able to do this just by putting very hot water in a pan and being very patient for the chocolate and butter to melt without having to put it on the stove) melt the chocolate and butter until smooth.
  • With a mixer beat together sugar and eggs until light and foamy, a couple minutes. Beat in vanilla.
  • Gently stir egg mixture into the chocolate. Mix in the flour until combined.
  • Divide the batter evenly between the 4 ramekins.
  • Bake 12-15 minutes, until the edges look set but the center still looks a little wet.
  • Let cool about 5-10 minutes. Serve in ramekins or by running a knife around the edges and inverting onto a plate (although I had little luck getting a pretty cake out this way).
  • Store leftovers, covered, at room temperature for up to 4 days-reheat for 10 seconds in the microwave. OR only bake as many at a time as needed. Store ramekins (covered) with uncooked batter in the refrigerator for up to a week or in the freezer for up to 1 month, let come to room temperature before baking.
THAT MOLTEN CHOCOLATE !!!

Saturday, November 22, 2014

Something Saturdays (11/22/14)

Have you decided on what you're making for Thanksgiving? I have a post coming up this week with my favorites but you can also peruse this list from last year for ideas!

Michael and I (after much deliberation) decided on our wedding invitations! We still have to sort out specifics such as fonts, wording, etc. but here is a little sneak peek at the design (and it would have K M for the initials instead of the K B):
Source
In acting related news: You may or may not remember me mentioning a comedic horror feature film I starred in ,"You Can't Kill Stephen King". I shot that movie over 4 years ago but it is FINALLY coming to the US! It will be released on December 9th and is available for pre-order on sites such as Amazon. It's sort of insane seeing myself on Amazon and knowing that people can buy a movie and see me! AND in a few months it will also be on VOD (probably including Netflix?)-I am SO excited!
Disclaimer-I used Affiliate links to link to my movie. Because I might as well try to make some money off of this thing lol.

Ever since this performance on The Voice I've been obsessed with the song "Take Me to Church" and every time it's on the radio I get crazy excited and turn the volume up super high and sing along. I also walk around singing it constantly.

Does anyone remember The Big Comfy Couch? SO MUCH NOSTALGIA.

Aaaaand do you like cookies? OF COURSE YOU DO! Don't forget to enter my giveaway for some free cookies from The Girl in the Little Red Kitchen Bake Shop.

Friday, November 21, 2014

The Girl in the Little Red Kitchen Bake Shop Review and #GIVEAWAY

You guys may remember my friend Susan (AKA The Girl in the Little Red Kitchen)-she is the first blogging friend I ever met "in real life" and she's an award-winning baker/cook, a super talented food blogger, a proud pug-owner, a totally fun and sweet girl AND now a bake shop owner!!
Thanks to an insanely successful Kickstarter campaign (and a LOT of research and hard work) Susan now has her very own bakery that is all about-wait for it-COOKIES! SHE SELLS COOKIES! Um....I love cookies. LOVE THEM. So I'm all about a bakery that only sells cookies. And you want to know what's even better? These cookies are all preservative free, small batch, and baked with THE BEST ingredients-mostly organic ingredients and fairtrade chocolate. That is so incredible and something I am completely 100% in love with. 
I've had Susan's baking in the past, and can attest that she's fabulous. But she was sweet enough to give me a little reminder and send me a small sampling of the cookies she sells in her bake shop. And I am a lucky, lucky lady because she has totally outdone herself with what she is selling!
I was able to try Susan's 3 main varieties of cookies that she sells:
  • Peanut Butter & Jelly Cookies-These are the first cookies you see pictured above. Susan takes 2 soft (and delightfully crumbly and full of peanut butter flavor) peanut butter cookies and sandwiches all-natural strawberry preserves in the middle for the perfect spin on all of our fave childhood comfort food. I packed these in Michael's lunch and he completely loved them.
    • Peanut Butter Cookies-These are the same cookies used for the PB&J Cookies. They're made with all-natural organic peanut butter (which accounts for the extra powerful punch of peanut buttery goodness) and brown sugar (which equals soft, chewy, cookies).
  • Triple Choc-o-lot Cookies-Susan uses THREE kinds of chocolate. THREE! Dark chocolate, red cocoa powder, and chocolate chips all create a super decadent chocolate lovers' dream (trust me, I'm a certified chocoholic)-and as if that wasn't perfect enough....there's vanilla sea salt on top. Which completely makes the cookies. It's the perfect little bit of salty to balance the sweet. Completely died over these.
  • Signature Chocolate Chip Cookies-I cannot decide if these or the Triple Choc-o-lot were my favorites. Methinks it's a tie. All I know is I will always go for a classic CCC, especially when it is done as impeccably as this one. Crisp edges...chewy inside...delightfully gooey chocolate chunks (microwave these babies for 10 seconds to take them to the next level)...pretty little specks of vanilla (hello lovahs) aaaand again with that vanilla sea salt! As usual, it completely elevates the whole thing. 
The main sum up I can give about The Girl in the Little Red Kitchen Bake Shop is this: you can taste the quality. Every nuance of flavor has been meticulously thought out and your taste-buds get to enjoy the results! AMAZING.
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