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Molten Chocolate Lava Cake

This Peach Dump Cake couldn't be easier. It starts with a cake mix. Canned peaches and a cream cheese topping make this peach dump cake creamy and sweet.


Ingredients

* 1 yellow cake mix
* 1 cup vegetable oil
* 4 large eggs
* 1 3.5 oz. package instant vanilla pudding
* 1 cup water
* 1 26 oz. can sliced peaches, drained, reserving 3 Tbsp. of the syrup
* 8 oz. cream cheese, softened
* 1 cup granulated sugar

Preparation

1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray.

2. Beat cake mix, oil, eggs, pudding mix and water with an electric mixer until smooth. Pour into prepared pan.

3. Layer peaches on top of batter.

4. Beat cream cheese, sugar and 3 tablespoons of the reserved peach syrup with an electric mixer until smooth. Spread over peaches.

5. Bake 50-60 minutes.

Related : Molten Chocolate Lava Cake
Related : Molten Chocolate Lava Cake Recipe

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Molten Chocolate Lava Cake

Rich in texture and flavor, this soup is best served as a main dish. Queso Fresco translates as "fresh cheese" and is essentially a mild, soft and crumbly cheese without a rind. It is ideal for soup because it becomes soft but doesn't melt and lose its shape.

Queso Fresco Soup Recipe serves four.

Ingredients

* 1 Tbsp butter
* 1 minced garlic clove
* 16 oz frozen spinach
* 2 cups loosely packed fresh basil leaves
* 1 package (12oz) queso fresco
* 1 12oz can evaporated milk
* 6 cups beef, chicken or vegetable broth
* 1 1/2 cups dried mini-penne or macaroni noodles
* 1 cup frozen corn
* 1 cup frozen peas
* 2 cups sliced crimini mushrooms

Preparation

In a saucepan melt butter and saute garlic until just brown. Add spinach and basil and cook until spinach is soft. While Spinach is cooking, cut the queso fresco cheese into small cubes.

In a food processor or blender, pulse spinach and basil for 30 seconds. Add half of the cheese. Pulse for another 30 seconds then slowly add evaporated milk. Blend until creamy; about 1 minute.

In a deep saucepan bring broth to a boil. Add pasta and cook until al dente, about 8 minutes. Add corn, peas and mushrooms. With the lid on cook a few minutes more until mushrooms are soft.

Remove the soup from heat and add spinach puree and remaining cheese cubes. Let soup sit for 10-20 minutes and add salt to taste. Gently re-warm and serve.

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This Baked macaroni and cheese recipe is a great way to get kids to eat spinach. The spinach is tossed with the macaroni and cheese, then baked, in this recipe. Then bacon, bread crumbs and more cheese are sprinkled on top of this yummy baked macaroni and cheese recipe.

* 1 lb. elbow macaroni (high-fiber macaroni is okay)
* 4 slices bacon
* 4 Tbsp. butter
* 3 Tbsp. all-purpose flour
* 1/2 tsp. kosher salt
* 1/2 tsp. freshly ground black-pepper
* 3 cups whole milk
* 1 5.2 oz container herb and garlic spreadable cheese (such as Boursin)
* 3-1/2 cups shredded cheddar cheese, divided
* 2 cups firmly-packed baby spinach leaves
* 3 Tbsp. butter, melted
* 1 cup Panko (Japanese bread crumbs)

Preparation:

1. Preheat oven to 350 degrees F. Grease a 9 x 13 pan or spray with cooking spray.
2. Cook macaroni according to package directions for "al dente." (In other words, if package says to cook macaroni 7 to 9 minutes, cook it 7 minutes.) Drain.
3. Fry bacon until crisp. Drain on paper towels.
4. Heat butter in a medium saucepan over medium heat. Whisk in flour. Cook, stirring 1 minute or so until flour turns golden.
5. Add salt and pepper. Slowly, whisk in milk, stirring constantly until mixture thickens. When mixture starts to boil around the edges of the pot, stir in herb cheese and 3 cups of the cheddar cheese until melted.
6. Place spinach and macaroni in a large bowl. Pour cheese sauce over macaroni. Toss well. Turn out into prepared baking dish. Crumble bacon on top. Sprinkle with remaining cheddar cheese. Stir melted butter and Panko together. Sprinkle over top of macaroni and cheese.
7. Bake 20-30 minutes until golden brown.

Related : Molten Chocolate Lava Cake Recipe

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Molten Chocolate Lava Cake

Garlic bread is the perfect accompaniment to Lasagna or Spaghetti. And this Garlic bread recipe is amazingly easy to make.

This garlic bread is soft on the inside and crunchy on the outside. We melt the butter and cook the crushed garlic a little to help ensure that the baked garlic bread will not have a raw garlic flavour. The amount of garlic could be increased if you are using a mild-flavoured garlic or if you like a strong garlic flavour. Other herbs, such as basil or chives, could be used in addition to, or instead of, the parsley.

Indeed, once you learn how to make garlic bread, you can vary the recipe to suit your tastes, adding different seasonings, cheese, and more or less garlic.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

* 1 loaf fresh Italian bread
* 3 Tbsp. butter, softened
* 2 Tbsp. olive oil
* 3 cloves garlic, minced
* 1 Tbsp. Italian seasoning

Preparation

1. Preheat oven to 375 degrees F.

2. Slice Italian bread in half, lengthwise.

3. In a small bowl, mix together butter, olive oil, garlic and Italian seasoning. Spread evenly over both sides of the bread.

4. Close the loaf (with the buttered sides facing each other), and wrap in aluminum foil. Place on a baking sheet.

5. Bake 15 minutes. Unwrap (carefully!) and place open-faced on the baking sheet. Bake another 5-7 minutes on the middle rack until golden.

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This Spaghetti Sauce Recipe was one of the first things I learned to cook. Although this Spaghetti Sauce needs to simmer on the stove for about an hour, it is really quite simple. You can leave it and do something else, while it's cooking.

Or make this homemade spaghetti sauce in advance, and use it for everything from spaghetti and meatballs to Lasagna to baked ziti.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients

* 2 Tbsp. olive oil
* 1 large yellow onion, diced
* 3 cloves garlic, minced
* 1 large red pepper, diced
* 1 large green pepper, diced
* 2 28 oz. cans whole peeled tomatoes (San Marzano tomatoes are best)
* 2 Tbsp. tomato paste
* 1 tsp. dried basil
* 1/2 tsp. dried oregano
* 1 tsp. kosher salt
* 1 tsp. freshly-ground black pepper
* 1/2 cup fresh parsley, minced

Preparation

1. Heat olive oil in a large, heavy saucepan or dutch oven over medium heat.

2. Add onion, garlic and peppers. Cook, stirring occasionally, about 5 minutes until the vegetables start to soften. Turn heat down if garlic starts to burn.

3. Add tomatoes, tomato paste, basil, oregano, salt and pepper.

4. Bring to a boil, then reduce heat to medium-low and let sauce simmer about 45 minutes, stirring occasionally.

5. Stir in fresh parsley. Break up tomatoes with a wooden spoon, and simmer another 10-15 minutes.

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Quiche is one of those dishes that works equally as well for breakfast as it does for lunch or dinner. Although this Spinach Quiche Recipe calls for fresh baby spinach, you can certainly substitute thawed, frozen spinach for the fresh in this Quiche Recipe.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

* 1 frozen deep dish pie crust, thawed according to package directions
* 2 Tbsp. olive oil
* 1 small onion, diced
* 1 cup sliced fresh mushrooms
* 9 oz. baby spinach
* 1 Tbsp. minced garlic
* 3/4 tsp. kosher salt
* 3/4 tsp. freshly-ground black pepper
* 1 cup shredded fontina cheese
* 1/2 cup shredded cheddar cheese
* 1/4 cup shredded Parmesan cheese
* 3 large eggs
* 2/3 cup buttermilk

Preparation

1. Preheat oven to 350 degrees F. Prick pie crust all over with a fork. Place on a baking sheet and bake in the center rack for 10 minutes.

2. Meanwhile, heat olive oil in a large skillet over medium high heat. Add onion. Saute, stirring frequently, until onion is soft and golden, 2-3 minutes.

3. Add mushrooms. Cook until browned.

4. Add spinach and garlic to skillet. Cook, stirring frequently, until spinach is just wilted. Do not overcook. Season with salt and pepper.

5. Remove from heat. Spoon spinach and mushroom mixture into pie crust. Sprinkle cheeses on top.

6. Whisk together eggs and buttermilk. Pour evenly over cheeses.

7. Bake 35-45 minutes until quiche is golden brown. Remove from oven. Let rest 10 minutes before serving.

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Molten Chocolate Lava Cake

Sweet Mystery of Life, I Think I’ve Found You!

Good lands, is this ever delicious.

It’s a Tasty Kitchen recipe, posted by Brandielle a few days ago.

I found it because I had a ravenous, RAVENOUS chocolate craving yesterday and no, I’m not pregnant. I’m not. If I were pregnant, you see, I’d be crying. Crying and chomping ice and rubbing lemon rind on my upper lip to alleviate nausea. It works, okay? It’s the only thing that ever worked.

I searched Tasty Kitchen for “chocolate”. It was the right thing to do.

And I found this recipe:

Recipe: Related : Molten Chocolate Lava Cake Recipe ~ Molten Chocolate Lava Cake Recipe

I was skeptical. There are lots of wannabe molten chocolate cakes out there. A lot. And either they cook all the way through—a sacrilege for molten chocolate cake—or they just fall flat and turn into messy, nondescript mush.

But this one is perfect. Nothing short of perfect. It received rave reviews from all six people in my household, plus one summer babysitter home from college and a spoon-licking Basset Hound.

And that’s a very high rating indeed.



You’ll need semi-sweet baking chocolate. Four squares.



1 stick of butter. Because you’re worth it.



You need powdered sugar.



You need two eggs.



PLUS two egg yolks. I either crack the eggs into my palm and let the white slither through my fingers (it feels so funky), OR I do the back-and-forth swap-the-egg from one half of the shell to the next until the white drops completely out thing.



You’ll need flour.



And for adornment (and more) at the end: heavy (whipped) cream!

And that’s it!



These are custard cups. Pyrex custard cups, and you can get them at The Wal Marts or anywhere else fine Pyrex products are sold.



See? Custard Cups!



Spray ‘em down with cooking spray. And really spray ‘em down. You want the cakes to drop right out.



Throw the butter and chocolate into a glass bowl.



Microwave it for one minute. The butter will be melted, but the chocolate won’t be.



Whisk it slowly together and allow the chocolate to melt.






You don’t want to heat the heck out of it and melt everything right off the bat, because then it’ll be too hot to add the eggs.

At least that’s my theory.



Dump in the powdered sugar.





Stir in the sugar gently.



Until it’s combined and smooth.



Now crack in the eggs and pour in the egg yolks, then stir the mixture together well.



Then add the flour.



And stir it together gently until all the ingredients are combined.



Evenly distribute the batter among the four custard cups.






I tried a slightly larger oven-proof bowl because I wanted to see how it turned out.

And because I couldn’t find my fourth custard cup.

I blame it on my boys. They’re easy scapegoats.

Now bake them on a cookie sheet for 13 minutes, or until the edges are set and the middle is still soft.



Mmmmm. Hello, lover.



Each cake looks different. It’s a perfect reflection of society.



This one’s me.



You can’t tell from the photo, but the center, when touched, it still quite soft. Not jiggly and liquidy but soft.



Pretend I’m holding the custard cup in a dish towel. I just invert the plate and set it right on top.


Then flip it over and set down the plate.



Since the custard cups were nice and coated, the cake just falls right out. This is why you wouldn’t just want to grab the custard cup and flip it over right onto the plate—it might fall out on the way down and then your life would spiral downward into a series of catastrophes.

Who needs THAT?



Oh, what a little darling. What a little delicious-looking darling.



If there’s one indisputable fact about molten chocolate lava cake, it’s this: you must serve it with either whipped cream or ice cream. The chocolate is so rich and mind-blowing, you need something to balance it out. Brandi recommends fresh whipped cream, and I was in no position to argue.






This one’s mine. Mine, mine, mine. All mine.

Oh, Brandielle.

Guys, this was a total treat. It was perfect. Rich, chocolaty, ooey, gooey and, because of the size of the custard cups, not too large. And as delicious as it was with the whipped cream, I couldn’t help but wonder what a scoop of coffee Haagen Dazs would do.

But one thing I do know: I’m going to find out.

And when I do, I’ll report my findings here.

It’s all for you. You know it’s true. Everything I do. Ohh ohh, I do it for you.

(Name that artist.)

They make such handy spoon rests.

related : Molten Chocolate Lava Cake Recipe ~ Molten Chocolate Lava Cake Recipe

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Molten Chocolate Lava Cake

You know those desserts at restaurants that are individual chocolate cakes filled with molten chocolate? This is them! And they’re so easy your kids can do them while you’re finishing dinner.

* Prep Time 15 Minutes
* Cook Time 13 Minutes
* Difficulty Easy

Ingredients

* 4 pieces (squares) Semi-sweet Baking Chocolate
* ½ cups Butter
* 1 cup Powdered Sugar
* 2 whole Eggs
* 2 whole Egg Yolks
* 6 Tablespoons Flour
* 2 cups Real Whipping Cream (seriously It's So Much Better!)
* 2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream. ~ Molten Chocolate Lava Cake

Related : Molten Chocolate Lava Cake Recipe