Thursday, April 22, 2010

Molten Chocolate

The kids wanted those stupid Molten Lava Cakes that they get when we go out to eat sometimes.  I told them we'd make them tonight.  So easy!
I used Paula Deen's recipe here.  (Thank you Paula and the Food Network!)
Talk about bad for ya! Don't think this on is on "Lose It."  I won't be able to eat anything tomorrow!

Molten Lava Cakes 

(Makes 6)


  • 6 (1-ounce) squares bittersweet chocolate
  • 2 (1-ounce) squares semisweet chocolate
*I didn't have bittersweet chocolate, so I used chocolate chips and some unsweetened dark chocolate to equal 8 ounces. 
  • 10 tablespoons (1 1/4 stick) butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups confectioners' sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur  (*I was out so I used good rum instead.)


Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Saturday, April 17, 2010

Beet Salad (so springy!)

I LOVE the beet salad at Ya-Ya's, a restaurant my honey and I go occasionally,  usually sans kiddos.  The last time we were there I thought, "This has got to be the easiest salad on earth to make, why don't I ever make it?"

So tonight:
Beet Salad

  • Spring Mix of lettuces and arugula (whatever greens you have) 
  • Goat cheese, queso fresco, or feta (I'm using chevre) 
  • Some pickled beets (The recipe I found online used roasted beets, but I don't have any so I used the pickled.)
  • Slivered almonds (roast til light golden brown)
  • Section or slice an orange (or tangerine, or clementine...)
  • chopped green onions or sliced red onion
For  the dressing I took:
  • Juice of one orange
  • Juice of two lemons
  • 2 Tablespoons of balsamic vinegar
  • 4 Tablespoons olive oil (more or less)
  • Salt and pepper
  • fresh parsley
*Mix the dressing with a whisk and chill.
I tossed the greens and almonds with some dressing (yes, I used too much- will know better next time.) Then I finished it with the beets, cheese, and oranges.
It was almost exactly like the restaurant!  (Much cheaper!)

Salad with Yummy Cornbread Hits the Spot on a Spring Night!


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