Divine Flourless Chocolate Cake- the easy way

If you've never had flourless chocolate cake, you don't know what you're missing.  Incredibly rich, moist, dense, it is a chocolate lover's dream.  I've loved it for years and have posted a recipe for it before.  But last weekend I tried out a new recipe I came across.  It's pretty similar to the first recipe, same ingredients with slightly different measurements.  But what sets this recipe apart, is the method.  It's really much simpler and I promise- anyone can make this!  Use your kitchenaid for this and it's a snap. This one has now officially became my favorite.  Be sure to serve it with a healthy dose of fresh whipped cream to cut the richness of the cake.

18 ounces bittersweet chocolate pieces
3/4 C unsalted butter
1 T vanilla
5 eggs
1 C sugar
6 T whipping cream
6 T corn syrup
1 C sliced or chopped almonds
fresh whipped cream for garnish

Preheat oven to 350.  Line the bottom of a 9 in springform pan with parchment, then grease.
In a saucepan over low heat, melt 10 ounces of the chocolate and the butter, stirring frequently until smooth.  Watch closely so the chocolate doesn't burn.  Stir in the vanilla.  Set aside to cool slightly.
In your kitchenaid beat the eggs and sugar until triple in volume, about 5-6 minutes.  Set to low stir setting, and slowly add the chocolate until combined.  Using a rubber spatula, carefully stir to be sure you get everything off the bottom incorporated well.  There may be streaks in the batter, that's okay.  Pour into prepared pan and bake for about 40-45 minutes.  The crust will start to crack a little.
Place on a wire rack and remove the side of the pan.  The top will be uneven, you can leave it alone for a rustic look (which I like) or you can carefully press it down to create and even layer.  Let cool. When you are ready for the glaze, you can either leave it top up like this, or you can invert it onto a plate if you want a really even, flat top.
For the glaze, in a saucepan on low heat, melt the remaining 8 ounces of chocolate with the whipping cream and corn syrup stirring until smooth.  Cool for ten minutes, then pour over cake.  Top with almonds.  I like to cover the top with almonds so I get some of that salty crunch in each bite, but if you prefer you can press the almonds into just the sides of the cake for another nice look.
It is best if refrigerated before serving.  Enjoy with whipped cream!

Chocolate Pastries

Ever since Jared and I went to Paris about 8 years ago, we've loved Pan Au Chocolat.  It's like a croissant with chocolate rolled up in it, but it has a more tubular shape (like the picture above).  I never thought I could do anything like that at home, but once again I have been happily disproven.  I got an idea for these from a recipe I saw on TV, but I've tweaked it and changed the shape making it look more like a classic Pan Au Chocolat that you would find in Paris. The creamy filling is really wonderful, it doesn't taste cream-cheesy, it just tastes like a great creamy chocolate filling.  These would be awesome served with hot chocolate for the cold fall and winter months ahead. 

 Chocolate Pastries
1/2 C cream cheese at room temp
1 egg yolk
1 T flour
1/4 C sugar
1 tsp vanilla
1/4 tsp salt
2/3 C mini chocolate chips
2 sheets frozen puff pastry, thawed
1 egg, beaten

Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
In a small bowl, mix together the cheese, yolk, flour, sugar, vanilla and salt until smooth. Stir in the chocolate chips and set aside.
Cut each sheet of pastry into 6 even pieces. Place pieces of pastry onto the parchment lined pans. Spoon 1-2 tablespoons of filling into the middle of each piece of pastry. Fold one side down onto the filling, then using a pastry brush, brush it lightly with the beaten egg. Then fold the other side of pastry down onto the egg wash and pinch a little to be sure it stays down during baking. Brush top of entire pastry with a little egg wash. Leave the ends open. It will somewhat resemble an egg roll at this point.
Bake until puffed and golden, about 15 minutes. Remove from oven to cooling rack and let cool for at least 5 minutes before serving.

Buckeye: Ohio State mascot, delicious dessert

It's that time of year.  Back to school?..you're thinking.  Fall maybe?  No, it's the time of year for those of us in central Ohio where we start seeing scarlet and gray everywhere we go along with OSU's mascot- the buckeye.  On the radio today I heard the Ohio State fight song, in the grocery store throughout football season they play the fight song all day on Saturdays.   Yesterday at the grocery store bakery the free cookies they were giving out to kids were...scarlet and gray sugar cookies.  Yes, Ohio State football season is in the air. 
But I have a confession to make:  I never even knew what a buckeye was until we moved to the Columbus area  a couple of years ago.  Now I know that although the plant is actually poisonous, this die hard Ohio State area has created a variety of foods involving the name 'buckeye'.  Out here if something has the word 'buckeye' in it, you can assume that means a combination of peanut butter and chocolate.  The most popular is of course a chocolate created to resemble an actual buckeye.  It's a delicious ball of sweet peanut butter yumminess, dipped in chocolate.  Who can say no to that?  It's like a Reeses Peanut Butter Cup in a different shape.  They are incredibly easy and everyone loves them. 

 Chocolate Buckeyes
1/2 C butter, room temp (I prefer sweet cream unsalted, and don't you dare use margarine)
1 lb powdered sugar
1/2 C Peanut butter (I prefer chunky)
1 t vanilla- please, I'm begging you, use the real stuff!
2 C ghirardelli chocolate chips
1 T white shortening (optional, only do this if you aren't up for tempering your chocolate)

Combine the butter, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper. 
Melt the chocolate chips and shortening, stirring constantly. You can do this in a double boiler, or if you're lazy like me, I use a heavy bottomed sauce pan over low heat on the stove and keep a vigilant eye on it stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy! 

Hazelnuts, Caramel, Chocolate...need I say more? Yes, actually, I have a lot more to say.

I don't know why, but hazelnuts are a bit difficult to find around here.  I guess they're just a bit too European for this Ohio suburb.  But I finally found a nice big bag of raw hazelnuts by going across town to Trader Joes.  Oh how I love Trader Joes.  It reminds be of being back in Portland.  I'd been wanting to try out a recipe I saw on TV a while back (I really love Rachel Allen).  But making this recipe turned out to be more of a learning experience than I expected.

Lesson #1- be prepared before you start.  So, this was supposed to be a tart.  But once I'd rolled out my favorite sweet tart dough, I couldn't find my tart pan anywhere!  I know these sort of things sometimes happen after a move, but it was frustrating.  So I settled on a round cake pan.  I patted the dough into place and popped it into the oven...which led to...

Lesson#2 I really know better, I do.  So why would I bake pastry dough without placing parchment filled with dry beans on top?  Maybe not having the right tart pan had just thrown my judgement momentarily, but really there's no excuse.  If you don't line your pie or tart dough, the sides will shrink right down!  You can check out my picture to see exactly what it looks like when this happens.  But I decided to keep going because I had already started.

So then I made the delicious and wonderfully easy caramel then stirred in the hazelnuts.  If you only have raw nuts, definitely take the time to roast them.  Nothing beats the crunch and flavor you get in roasted nuts.  I also like to salt mine.  I'm all about savory and sweet. 

Once that has been poured into the crust, make the ganache for the top.  By now, everyone is well aware of my love for ganache.  :)  But there was one little problem...

Lesson #3 - certain recipes should be made at the right temperature and humidity.  It had been very hot in Ohio and our poor air conditioner just couldn't get this house cool enough.  So, after pouring the ganache on the top for the final step, it never set properly.  I tried putting it in the fridge to harden up a bit, but it would melt again quickly once I brought it out again.  This is pretty clear from my last picture.

But you know, despite these learning experiences, this still tastes really delicious.  And the way the ganache ran down the sides ended up looking rather elegant I like to think.  The hazelnuts have a nice soft crunch and subtle flavor.  
Give it a try, but try to learn from my mistakes! :)

Caramel-Nut-Chocolate Layered Tart
for the full recipe (and a better picture) click on this link...
http://uktv.co.uk/food/recipe/aid/573910

Molten Lava Cakes, revisited

You would think that one posting on Molten Lava Cakes should be sufficient, but I have been hooked on a new recipe and have to share it.  Who can say no to Molten Lava Cakes?  If you can, then I'm sorry, we can't be friends.  :)  This is one of those things that people assume you can't make at home, and if you can then they must be difficult.  Well as long as you have ramekins ( even muffin tins work), then yes, they can be made at home and quite easily too.
I have made these for company multiple times and everyone always Oohs and Ahhs.  Although I did have one guest who didn't know what it was and proceeded to smash and stir it up, then eat it with a spoon.  He got teased a lot after that.  I have also made these for myself on several occasions when Jared is gone for the night for a conference or camp out.  He is always impressed (shocked?) by just how many I can eat all by myself.  Most people can only handle one, but I've built up a tolerance over the years I think.
So what makes this new recipe so great?  I think it's three things- less sugar, a little salt, and the addition of cocoa powder.  I love the salt in this recipe, I think it really makes it, so don't leave it out.
So here's the recipe, so simple, so delicious.

Molten Lava Cakes
1/3 C flour
3 T cocoa powder
1/4 tsp salt
5 ounces bittersweet chocolate, chopped
1 stick butter, cut up
2 large eggs and 1 egg yolk, at roomp temp
6 Tbs sugar

Preheat oven to 400 degrees.  Prepare 6 ramekins (mine are about 4 .5 ounces) by spraying with baking spray (the kind with flour in it).
Melt chocolate and butter over low heat until just melted.
In large bowl, whisk eggs, yolk, and sugar until well blended.  Add the dry ingredients (flour, cocoa, and salt) and stir them in.  Then, slowly, stir in the melted chocolate.
Divide the batter evenly among the ramekins, I use a 1/3 C measure for this, and they come out perfect.  Place the ramekins on a baking sheet and bake for about 12 minutes.  The sides will have risen, but the center will still be sunken and look a little wet.  Remove from oven and let sit for a few minutes before overturning onto plate.  Serve with whipped cream. 

Extra Tip!!  If you don't have ramekins, just use muffin tins!  Regular size is fine.

Coming Soon: Cream Puffs!

Chocolate Covered Caramels

The first Christmas after Ann was born, I started dipping my own chocolates.  They make a wonderful gift and are a lot of fun to make.  Some of my friends and family know of my obsession with See's Candies.  Their chocolates are my absolute favorites ( I turn up my nose at Godiva and others that try to be fancy, but just don't taste as good).  But sadly my closest See's is in Chicago, a quick 5 hour drive away.  So I try to make a couple on my own.  Jared's and my favorite are the vanilla caramels with almonds in them.  They so yummy and chewy, I can sit down and eat them all.  This recipe in and of itself can explain my holiday weight gain so far this year.  So this recipe is my attempt to make something delicious for my family.  I've discovered that Ann isn't a fan of the caramel if it has nuts in it, but loves them plain.  Evelyn will eat anything if it's covered in chocolate. 
Learning how to do my own chocolates has been a work in progress and I feel like I've learned a little more each time I do it.  I think the best piece of advice I can give is to use the best ingredients you can.  That especially goes for the chocolate you dip them in too.  I have been using Ghiradelli Milk Chocolate, but would use Guittard if I coud find it out here.  Using good quality ingredients makes a surprising difference. 
Things you will need- Candy Thermometer, and if you want, a Chocolate Thermometer, and Parchment Paper.

Vanilla Almond Caramels
1 (14 oz) can sweetened condensed milk
1 1/2 C light corn syrup
1 C granulated sugar
1 C packed brown sugar
1/2 C butter
1/4 t salt
2 t vanilla
1 C almonds (roasted, salted, I prefer Diamond brand)
Tempered dipping chocolate

Place parchment paper in 13x9 in pan and spray with pam.  Set aside.
In a heavy 4 quart saucepan, combine milk, corn syrup, sugars, butter, and salt.  Place over medium heat and stir with a wooden spoon until mixture comes to a boil.
Clip on candy thermometer.  Stirring constantly to precent scorching, cook to 242 degrees or soft ball stage.  remove from heat and immediately pour in vanilla and nuts, stirring quickly.  Pour into prepared pan.  Cool at room temperature until firm. 
Remove from pan and cut with a good strong knife into squares.  Dip into tempered chocolate.
For an extra touch, sprinkle on a little kosher salt before the chocolate cools.

Store in a cool dry place or else they will 'bloom' (when they get streaky or grey).

Holiday drinks

Well, obviously I have taken a bit of a hiatus from blogging recently.  I've been taking a class online this semester which required me to post to a class blog three times a week.  So I've been all blogged out, which is a shame because this time of year is such a great time for baking! 

So let's see if I can catch up a bit and to start things off, I'm going to share a couple of my favorite drinks.  There's nothing better than enjoying a hot cup of something delicious when it's cold outside.  Hot Mulled Apple Cider makes the whole house smell amazing and couldn't be easier.  I've also recently discovered a new hot chocolate recipe that I'm really enjoying.  It's a bit untraditional, but I love it.  Having a drink like one of these just seems to make any evening or get-together that much more special.  The girls love it and have been very spoiled with excellent hot chocolate, no water and carnation instant packets for us! 

Hot Mulled Apple Cider
3 whole cloves
2 strips of orange peel
2 whole allspice
1 cinnamon stick
1 piece (1/2 in) peeled fresh ginger
12 Cups of apple cider
1/2 C apple jelly
1/4 t nutmeg

Place first five ingredients in a piece of cheesecloth and tie to close.  Add everything to a slow cooker and cook on high for 4 hours.  Tastes wonderful and serves a crowd!


Nutella Hot Chocolate
1 1/3 C whole milk
3 T Nutella

Yup, that's it.  Heat the milk until almost boiling( I will also often use half and half) then add the Nutella and whisk until creamy.  To make it even more decadent add a handful of dark chocolate chips, such as Ghiradelli 60% cacao.  Let them sit for a few minutes in the hot milk, then whisk together. 

The Nutella adds a great hazelnut flavor that I'm really loving lately.  Just try not to think about the calories!
This recipes serves one or two.

Also, I know I've mentioned this before, but I absolutely love to use a blender or immersion blender when making hot chocolate.  It makes it so creamy and frothy, it seems like you got it at a cafe.  Just put the nutella or chocolate chips in the blender, then when the milk is fully heated, pour it over the chocolate and turn on the blender for a full minute.  Simple, but makes a huge difference!

Eating Nutella makes me think of when Jared and I were in Paris.  After going to the top of the Eiffel Tower, we found this great crepe stand and got a huge banana-nutella crepe.  It was amazing, and became a great memory.  A lot of my favorite memories are attached to food...

Chocolate Almond Tart

When I think of fall foods and flavors, things like pumpkin, apples, cinnamon, and nutmeg come to mind immediately, but I think that nuts also definitely have a fall feel to them.  I'm severely allergic to pecans and walnuts (which sadly often leaves me out of a delicious dessert) so my go-to nut of choice is obviosly almonds.  But hazelnuts are also on my okay list, and when I came across this recipe I had to try it.  You can use either nut (almonds or hazelnuts) for this recipe without any changes though hazelnuts can be harder to find. 

It came out beautifully with this awesome crispy crust on top, while the middle stayed soft and chewy.  Perfect texture, and very decadent.  Be sure to wait until it's mostly cooled ( I know it's hard to wait, but with this one it's a must), otherwise it will be too runny and gooey.  You can pop it in the fridge if you're too impatient!  I'm told that this is a bit similar to a Pecan Pie, but seeing as how I've had to run away screaming from that type of thing for most of my life, I'll just take their word for it. 

Also, I feel like I say this about most of my recipes, but this was seriously easy with no skill required.  Anyone can whip this up quickly and it's sure to impress if you have guests.

Chocolate Almond Tart

1/2 C sugar

2 T flour

3 eggs, beaten and at room temp

1 1/2 C chopped hazelnuts or almonds

1 C semi sweet or bittersweet chocolate chips (milk chocolate is just too sweet for this recipe)

3/4 C light corn syrup

2 T melted butter

1 t vanilla

1/4 t salt (if your nuts are salted, you can skip this)

pie crust (store bought or home made, your choice)

In large bowl mix together the sugar and flour.  Add all remaining ingredients and stir together until blended.  Pour into crust and bake at 325degrees for 1 hour.  Cool on wire rack.

No-Cook for a Hot Day

Hot day, no cooking recipes were not exactly what I had planned to post on this time of year.  I was so excited to get into my fall recipes, but then our airconditioning went out, no big deal right?...then here comes an unusual heat wave for this time of year in Ohio.  So I won't dare do anything that would heat up the house.  I'm so eager for pumpkin cookies, rich hot chocolate, and apple tarts, that I'm definately dissapointed.  But I can't just not make anything!  That's not an option.  I remembered a recipe I saw on the food network a few months ago, and decided to try it out with a couple of substitutions.  It's easy, yummy and requires no 'cooking' aside from the microwave.  Perfect for a hot day. 

It's called Cookie Candy, and is very rich (everything I make is rich).

2 sticks butter, softened

1 C crunchy peanut butter
3 C confectioners sugar
1 1/2 C graham cracker crumbs
1/2 C peanuts, coarsely chopped
2 C semisweet chocolate chips

Line 13x9 in pan with foil, then spray with pam.  In mixer combine butter, peanut butter, sugar, graham crackers crumbs, and peanuts until it starts to form a ball.  Press into foil lined pan with spatula.
Melt chocolate chips in microwave (I use 30 second intervals, stirring in between).  Spread evenly over cookie layer in the pan.  Refrigerate for a few hours.  Cut into peices.  Enjoy!

With that list of ingredients it has to be good right?

Adventures in Cake Decorating

Ann's fifth birthday was last week and we had a tea party to celebrate. I'm not a cake decorator at all, I usually keep it pretty simple, but this is a birthday cake so things are different. She was going to be wearing a pretty yellow hat for the party, so I decided to make a cake to match (same ribbon and all). I was pleased with how it turned out considered it was a first attempt with no trial run or anything. It wasn't perfect, but Ann loved it and that's what really matters.
The recipe I used didn't turn out to be anything special, in fact, I was dissapointed. I got it from the Martha Stewart Wedding Cakes book, but it turned out rather dry ( I probably overbaked). But the buttercream recipe was good and worked well.
It's hard to see from this picture, but the texture on the hat turned out nicely. I used a trick I learned at a class a couple of years ago. You wait until the frosting is dry enough that it won't stick to your finger when you touch it, then you use a paper towel and place it gently on the cake. Then gently rub your finger over the surface, and this transfers the texture from the paper towel. It gave it a nice finished look and the texture really looked like a hat would.

Here's the cake recipe I wish I would have used. I've used it in the past when a friend recommended it and it comes out nice and rich, and very moist. It's also super easy. It's great for a layered cake, I usually make it in two 8 in rounds.

Chocolate Cake
2 C Sugar
1 3/4 C flour
3/4 C Cocoa
1 1/2 tsp baking powder
1 1/2 t baking soda
1 tsp salt
2 eggs
1 C milk
1/2 C veg oil
2 tsp vanilla
1 C boiling water

Stir together flour, sugar, cocoa, powder, soda, and salt. Make well in center, then add eggs, milk, oil, and vanilla. Beat on medium for two minutes. Stir in boiling water.
Pour evenly into pans (I usually use cup measures for this part).
For two 8 in rounds, bake on 350 for 30- 35 minutes. Cool for ten minutes in pan then remove to wire racks.

As another tip, I'm usually adament about using parchment to avoid sticking, but I've fallen in love with Pam for Baking that has flour in it. It works perfectly. I used it on the hat cake (which was a pizza pan and a pyrex bowl), and both came out without sticking at all. Love it!

Chocolate Mousse...need I say more?

When I think of the perfect, rich dessert, my mind goes to mousse. It's elegent, it's rich, and so creamy. I came across a recipe a few years ago that is still my favorite. I've tried other recipes, but this has become the standard that I set all others against. Some recipes use gelatin, but I don't like the texture. Some are more like a chocolate whipped cream, which doesn't have as much depth in my opinion. I prefer recipes that use eggs. I know some people obviosly don't like to consume raw eggs ( I live on the wild side) so if you're one of those, you can substitute in refridgerated egg product for a similar result. Also, I think using superfine sugar really improes the result. It dissolves quicker and doesn't taste grainy. Another tip I got (courtesy of Alton Brown) is to have both the whipped cream and the melted chocolate as close to room temperature as possible. That way the chocolate won't seize up when you mix the two together. I've found this to be really important and since I discovered this trick it has saved me a headache or two. This is always a big hit at parties or showers and it's easier than you think.

Chocolate Mousse

8 oz semisweet chocolate, chopped

3 eggs

1/4 C superfine sugar

1 tsp vanilla

1 C whipped cream

Melt the chocolate you're favorite way then set aside to cool.

Using an electric mixer, beat the eggs and sugar for 5 minutes, or until thick and pale and increased in volume.

Beat the melted chocolate and vanilla into the eggs.

Gently fold in the whipped cream until just combined. There may still be a few streaks.

Spoon into dessert cups and refrigerate for at least 2 hours.

Serve as is or top with a strawberry, chocolate curls, a cookie, or whipped cream.

Now doesn't that sound easy?

Truffle Cookies

Oh my! I have had this recipe for a long time, but just made them for the first time today. Almost five years ago I was wandering around this fun street in Portland with Jared (I was still pregnant with Ann) and we stumbled across a cool little bookstore. Of course, I was checking out their cookbooks and found this collection of pamphlet type cookbooks for only $4. I of course chose the one all about chocolate (It's called 'Anne Wilson, Classic Essentials, Chocolate' and totally worth it), and it has turned out to be an all-time favorite with some of the best recipes. The kind of stuff that's truly indulgent and feels gourmet. Well Yum. These cookies were kind of like a dark chocolate brownie, and pretty easy to make. If you like the brownies on the edges of the pan, then you'll love these. Each cookie is like getting a corner brownie. They were nice and chewy and especially good while warm. Give em a try!

Triple Chocolate Cookies
3/4 C butter
5 oz semi sweet chocolate ( I use chips)
1 1/2 C flour
3/4 C cocoa powder
1 1/2 C brown sugar
3 eggs, lightly beaten
1 C semi sweet chocolate chips

Preheat oven to 350. Sift together the flour and cocoa powder, then stir in the sugar. Set aside.
Melt the butter and chocolate over low heat until smooth. Stir into the flour mixture with the eggs. Then stir in the chocolate chips.
Drop by spoonfuls (I am loyal to my cookie scooper, like a mini ice cream scoop) then flaten slightly with hands.
Bake for 10 minutes, then let cool on pan for about 5 more minutes before cooling on a wire rack. Enjoy!

Dark Chocolate Brownies!

I haven't updated in a while, but that doesn't mean I haven't been baking at my usually rate. The other day at school, one of the residents asked Jared how often I bake something. He told them that I probably make 7 things a week, that I may not bake every day, but some days I bake multiple things. I'd say that's about right. I try to make some old favorites, and try out new recipes too. But I'm usually happier with the old favorites...they're favorites for a reason.

So one of the new things I tried out was a recipe from the food network called Smores Brownies. They were touted as one of the most popular recipes on the website, so I was excited to make them. They turned out looking just as delicious as the picture, but they didn't really taste like anything special to me. So that was a little disappointing. So I'm going to share my favorite brownie recipe that I've been in love with for the last few years. I use bittersweet chocolate, but for some that can be way too intense (I think I've been desensitized over time) so you can substitute in semi sweet chocolate instead. I used to think that scratch brownies weren't as good as a box, but these definately changed my mind!

4 oz bittersweet chocolate, broken up

1/2 C butter

1 C brown sugar

1 tsp vanilla

2 eggs

3/4 C plus 2 T flour

1/4 tsp baking powder

1/2 tsp salt

1/2 C semi sweet chocolate chips

Prepare an 8 in square baking pan and preheat oven to 350 degrees.

Melt the chocolate and butter, stirring until smooth. Set aside to cool to room temperature.

Stir the brown sugar and vanilla into the chocolate. Add the eggs and mix well.

In a bow, mix together flour, baking powder, and salt. Stir it into the chocolate mixture until well blended. Stir in chocolate chips and pour batter into pan.

Bake 25-30 minutes until done.

I know it's hard to resist, but I think these taste best once completely cooled. Yum!

Stake Visitor's Cake...What? You've never heard of it?

Stake Visitor's Cake is a family recipe that I think originated with my Grandma (Bonga) Eastin. I don't know the whole story behind the recipe but I know that when she lived in downtown Salt Lake City on the same block with many of the Apostles at the time, she served this anytime they or any other stake visitors came over. Hence the name 'Stake Visitor's Cake'. My mom made this all the time growing up and us kids always loved it. It's basically a chocolate snack cake, but calling that doesn't seem to explain just how yummy it is. Any time I make it, it gets gobbled up in a day, easy. I suppose I only have myself to blame there.

Stake Visitors Cake

1 1/2 C Boiling water

1 C oatmeal (not quick)

1 C brown sugar

1 C white sugar

1/2 C butter or margarine

2 eggs, slightly beaten

1 t baking soda

1/2 t salt

2 T cocoa (I often throw in an extra Tablespoon)

1 1/2 C Flour

1/2 C chocolate chips (plus extra to sprinkle on top)

In a large mixing bowl pour the boiling water over the oatmeal. Add sugars and margarine or butter and let sit for ten minutes. Stir to combine well. Stir in eggs. Combine remaining dry ingredients and then stir into oatmeal mixture. Stir in 1/2 C chocolate chips. Pour into greased 9x13 pan then sprinkle some extra chocholate chips over top.

Bake at 350 for 30-40 minutes until cake just comes away from edges and springs back in middle when you touch it. It can be hard to toothpick test this cake because of the chocolate chips.

I dare you to make it and not love it!

Molten Lava Cakes

Jared bought me a set of ramekins for Mother's Day last year, but because we moved just a couple weeks later I didn't get the chance to use them right away. Unfortunately they sat in a box for a while and finally emerged recently after Jared pointed out that I had never used them. So I decided to try out these cakes. I've always wanted to make these, but put it off because I didn't realize how easy they were. I decided to test out a few recipes so I could keep one in my regular recipe rotation. I tried one from Paula Dean, one from the internet, and one from a cookbook. Each recipe is surprisingly easy and quick to throw together, for awesome results. yum! Who doesn't love a molten lava cake?
2 sticks butter
4 t sugar
12 oz bittersweet chocolate (use semisweet if this is too rich for you)
1 C flour
2 1/2 C powdered sugar
6 eggs
6 egg yolks
1 1/2 t vanilla

Preheat oven to 400 degrees. Butter and flour 8- 6 oz ramekins. Melt butter and chocolate togehter. In large bowl combine dry ingredients wiht eggs, yolks, and vanilla. Stir in chocolate until smooth. Pour evenly into ramkeins.
Bake 12-14 minutes. They will look puffed on the edges but still jiggly in the middle. Let sit for 5 minutes before turning out onto plate.
This recipe is very easy to half as well.

The cool thing about ramekins is that they create a nice individual dessert, and they're perfect portion control! This way I don't just eat and eat and not realize that I've eaten half a pie or something. I also used my ramekins also on Mother's Day this year and made some awesome little berry crisps. Everyone loved them, so check out the recipe here... http://www.foodnetwork.com/recipes/alton-brown/individual-berry-crisps-recipe/index.html

The Story Behind the Pie

I think it's true that sometimes what you're denied is what you want the most. I think this is how French Silk Pie became my absolute favorite pie. Growing up in Chicago, my parents would sometimes stop by Bakers Square and pick up one of these amazing pies. They looked so good to us kids, with all those chocolate curls covering the top. Unfortunately, looking is about as much as we got to do with it. My dad believed that we were too young to really appreciate it and should just have ice cream or something instead. So they would bring the pie home and it would sit in it's box in the fridge, and one by one each of us kids would open the door and steal a chocolate curl. We assumed that our parents would never notice, even when there were very few curls left. Looking back, I'm pretty sure they caught on but humored us anyway.

So when I started getting into making desserts, I decided that I had to master this recipe since it's difficult to find at most restaurants or stores. Besides, it's always better when you make it yourself. I discovered that it's really not that difficult to make, and that since there's only a few ingredients in it, what makes the real diffierence is using really good quality ingredients. Use a chocolate that you really love, because that's what it's going to end up tasting like. Also, using superfine sugar makes the texture so smooth, it's definately worth it. So here is the recipe to one of my absolute favorite desserts...enjoy!

6 oz semisweet or bittersweet chocolate, melted

3/4 C butter, room temp (sweetcream, unsalted)

3/4 C superfine sugar

1 t vanilla

3/4 C refrigerated egg product

Sweetened whipped cream

Chocolate curls

Melt chocolate, set aside. Beat butter and sugar for about 4 minutes, until light and fluffy. Beat in melted chocolate and vanilla. Beat in egg product 1/4 C at a time until well mixed inbetween each addition. Pour into previously baked pie crust. Refrigerate for at least 4 hours before serving. Before serving top with plenty of whipped cream and chocolate curls.

Tips for whipped cream- Always start with a very cold bowl and beaters. I usually put the bowl with the beaters and whipped cream in the freezer for about 5 minutes before whipping. Using a whisk attachment makes it go a lot faster too. Fresh whipped cream doesn't keep well for more than a day so, so if you make the chocolate for the pie a day ahead, don't put on the cream until before serving.

Tips for chocolate curls- I usually place some foil on a plate, then melt the chocolate and pour it onto the foil. Then I freeze it until set. Using a sharp knife or potatoe peeler, scrape off curls at an angle. You can cheat and use a store bought chocolate bar too.

Sunday Cookies

At the beginning of January I was called to teach Sunday School to the 12-13 year olds. There are about 12 of them and they're a fun group, but I quickly discovered that they need a little additional motivation to participate and answer questions. So I started baking cookies each week and they get one if they answer a question, read a quote, etc. It certainly does the trick, plus it's one extra excuse each week for me to bake. So I decided to share three of my favorite cookie recipes, two were a big hit, and one...was not so big a hit. But I'm still sharing it because it's one of my favorites (and my mom's), but I guess it's more of a grown-up's cookie than a teenager's cookie.

A few thoughts on the way I make cookies...

In the past few months I've been trying out dark brown sugar a lot more and loving it. I don't know why I never tried this before, but I love the rich molasses flavor. The only thing about it is that the dough is a little darker, so it's harder to tell by sight when the cookies are done, because they're just going to be more brown. So be careful not to underbake them.

Another thought about cookies...I like a softer cookie, chewy but not crisp. In order to get this I tend to take them out right when the edges are getting brown, then leave them on the pan for a while until they're getting cool. Then I remove them to a wire rack. I think the texture is what makes the difference. If you prefer a crisper cookie, leave them in a little longer, obviously.

Also, I only bake cookies at 350 degrees. I know most recipes say 375, but I think this makes the outsides cook too quickly. I just think they bake more even at a lower temperature, this goes for cakes too.

Soft Chocolate Chip Cookies

These are sooo good and Jared's favorite. I don't remember where I came across a version of this recipe a few years ago, but they're really great and I only had to tweak the recipe a little bit to get it where I wanted it.

1 C butter, room temp

3/4 C dark brown sugar

1/4 C white sugar

1 package (small) instant vanilla pudding mix

2 eggs

1 tsp vanilla

2 1/4 C flour

1 tsp baking soda

1 bag chocolate chips (I do half milk, half semi sweet if I have both on hand)

Beat butter and sugars until fluffy. Beat in pudding mix until well mixed. Beat in eggs and vanilla. Add flour, baking soda, and chocolate chips and mix well.

Bake at 350 degrees for 9-10 minutes.

These would be great with nuts, but as I'm allergic to walnuts and pecans, I haven't tried...

These also make great big cookies, try a 1/4 C measure or large cookie scoop.

Peanut Butter and Milk Chocolate Chip Cookies

These are my absolute favorite cookies right now. This is also probably my most asked for recipe. My mom got this from a college roommate forever ago. With this recipe I am very brand loyal for the margarine and peanut butter, I have noticed a real difference when using other brands, I don't know why. Also, be sure to use milk chocolate chips, if you use semi sweet or dark, it overpowers the peanut butter flavor.

1 1/2 C (3 sticks) margarine (Imperial) don't use butter, they'll be too crisp

1 1/2 C chunky peanut butter (Skippy)

1 1/2 C white sugar

1 1/2 C brown sugar (sometimes I use dark)

3 eggs

3 3/4 C flour

2 1/4 tsp baking soda

1 1/2 t baking powder

3/4 tsp salt

milk chocolate chips to taste

Beat margarine, PB, sugars, and eggs. Blend in flour, soda, powder, salt, and chocolate chips. Spoon onto baking sheet (this recipe traditionally says to refrigerate, roll into balls, etc, but I skip all that and just use a cookie scoop and put it right on after mixing and it works great).

Bake 350 degres 10 - 12 minutes. Makes 9 dozen.

I usually bake half the recipe, and refrigerate the rest to bake a couple days later.

Tart Cherry and Oat Cookies

I was so excited to discover a great bakery, or should I say 'dessert boutique' while wandering around German Village a few months ago. I've really missed all my favorite bakeries from Portland, so I was so happy to find a replacement in Columbus. I don't usually go for this sort of cookie (meaning one without chocolate), but I tried it out and loved it. So I started searching for a recipe I could make at home. These aren't an exact replica, but they're very good and my mom loves them. These were not a big hit with the twelve year olds, but I still stand by them. The base of this recipe is so good, you could take out the cherries and replace it with chocolate chips or something else.

1 stick of butter

1/2 C dark brown sugar

1/4 plus 2 T white sugar

1 egg

1 tsp vanilla

1 C flour

1/4 t baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 C oats

3/4 C dried tart cherries, chopped

Beat butter, sugars, egg, and vanilla. Combine flour, soda, powder, salt, and oats. Mix in well. Stir in cherries. Bake 350 degrees 11- 12 minutes. yum! This only makes two dozen, so you might want to double it.

Discovering the Food Network

Well, up until my mom moved in with us in August, we have never had cable. Now I'm sucked in. I've discovered the Food Network. Also, we now have a DVR which is also draining away my life. So now I record the shows I like so I can watch them at night when the girls are asleep. I'm a big fan of Paula and Giada. So I thought I'd comment on a few things I've made of theirs recently or plan to make soon.

First up is Paula (who reminds me so much of my friend Katy's mom). I'm not a health nut, so she's my kind of girl. The other day she had a chocolate show and I tried out a couple of the recipes. First I tried the 'Workaholics Hot Chocolate'. It had a million great reviews, but I thought it was too thick and sweet. As it got a little cooler it thickened more, it was like drinking warm pudding...not so appetizing. Also, it was too much work for hot chocolate. I'm a purist. All you should need for fantastic hot chocolate is a few really good quality ingredients.

This is the hot chocolate recipe I stand by (and have had lots of requests for the recipe, so I guess I'm not the only one who likes it). I got it out of a cookbook called Paris Sweets...

3 C whole milk

1/3 C water

1/3 C sugar

6 oz bittersweet chocolate, chopped

Heat the milk, water, and sugar until just boiling. Place the chocolate in a blender then pour the milk over the chocolate. Blend for 1 minute. Top with whipped cream.

I've decided that the blender is essential for all hot chocolate. It makes it so smooth and frothy, it's sooo good. If you want to feel like you're really in France, dunk a baguette in it, Jared introduced me to that and it's yummy. We always get extra baguettes from Panera. Just remember that when you're making hot chocolate, you have to really like the kind of chocolate you're using, because that's what it's going to end up tasting like. I like Guittard.

Next up is Paula's Truffle Pie. I made this when we had the missionaries over and it was really good. Though I have to say I prefer my French Silk Pie. It was really easy to make and everyone seemed to like it. Although I wish more of it had been eaten because I ended up eating the last third of the pie for breakfast the next morning. Yikes! That's no way to lose the baby weight! Here's the link... www.foodnetwork.com/recipes/paula-deen/truffle-pie-recipe/index.html

Giada made some Chocolate Orange Rice Pudding a few weeks ago that looked really good. My mom used to make rice pudding growing up. I thought, of course chocolate would improve rice pudding...but I was wrong. I tasted the pudding with the orange in it before I added the chocolate, and it was really good at that stage. So I would just leave it at that. I know, I can hardly believe I'm saying that something was better without chocolate, but this just was. Also, my mom always served it cooled, but I think it's best warm. So here's a yummy rice pudding recipe without chocolate...
3 C half and half
2 C whole milk
2/3 C Arborio Rice
3/4 C sugar
Zest of one orange
1 t vanilla
In saucepan combine all ingredients. Bring to a boil, then reduce heat and simmer for 35-40 minutes, stirring ocassionally. Serve warm or spoon into bowls and cover with plastic wrap before refrigerating.