Chocolate Molten Lava Cake like Chili's

We have a couple of birthdays coming.  I am kind of hoping that someone will choose this as their birthday dessert.   About once every couple of months we will go to the restaurant and just order appetizers and then get this dessert.   So Yummy!

Chocolate Molten Lava Cake

Ingredients

1 Chocolate Cake Mix

1/4 cup vegetable oil

1 bag chocolate chips

1 small box instant chocolate pudding

1 1/4 cup water

Directions

I admit that I invested in one of those cute mini-fluted mold pans.   You don't have to get one of those, but I did after finding one at Bed, Bath and Beyond and having their coupon.   Before that I used my white ramekins to bake these.   This recipe makes 12 cakes individual cakes.   If you don't have either just make it in a muffin tin and you will have slightly smaller cakes. 

Coat your pan really well with a non-stick cooking spray.    Mix together all ingredients, but stir in chocolate chips.  Pour batter into your greased pans.  Bake at 350 degrees until set, but not overcooked.   You want them to be moist and delicious! 

You can serve them at this point with hot fudge, vanilla ice cream, whipped cream and a cherry. 

OR

You can freeze the cakes until you need them!

South African Lekker Pudding

We love making foods from other countries at Christmas.  One of our favorites is this one from Africa.   We discovered it after doing a Christmas Around the World project a few years ago.    It seemed the obvious pick since Hannah and Uncle Larry did their missions work there and one of our close friends grew up in South Africa. Our friend introduced us to Lekker Pudding. Lekker Pudding is a traditional Christmas treat in South Africa. It is very yummy and very rich. Lekker in Afrikaan simply means "good" and oh my is it!

South African Lekker Pudding

Ingredients

3/4 cup of self-rising flour
1 egg
1 Tbsp apricot jam
1/4 cup milk
1/4 cup sugar
1/2 tsp baking soda
1 Tbsp softened butter
a pinch of salt
a pinch of ground nutmeg
1 tsp grated orange zest
FOR THE SYRUP:
1/2 cup boiling water
1/2 cup cream
1/2 tsp vanilla
1/2 cup butter
1/2 cup sugar
1 Tbsp grated orange zest

Directions

Dissolve the baking soda in the milk. Mix all the other ingredients together well, then add the milk and mix well until smooth. Pour into a baking dish and bake for 30-40 minutes at 350 or until a skewer comes out clean.
Place all the ingredients for the syrup in a small saucepan and bring to boil over medium heat. Serve pudding warm with generous amounts of syrup.

Easy Blueberry Cobbler

Note:  I found some blueberries in the freezer.   I made some into syrup for pancakes for breakfast yesterday and then used the rest to make a quick and easy blueberry cobbler.    Mmmm... come on summer.   Ready for fresh vegetables and fruits!

My Easy Blueberry Cobbler


Ingredients
2 sticks unsalted butter
2 cups self rising flour
2 cups sugar
2 cups milk
3-4 cups fresh blueberries

Directions
Heat oven 350    Melt butter in the bottom of a 9 x 13 pan. Mix flour, sugar and milk. Pour over melted butter. Top with fruit. Batter will rise over it. Bake at 350 for about 40 minutes

Pecan Bars

Ingredients:  I forgot I had this recipe, but it is so easy.   I am going to bake these up and see what the guys think.   If they like them I think I will make them when we go to Gatlinburg to spend time with hubs' family for Thanksgiving.

Pecan Bars

Ingredients
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Directions
Heat oven to 350°F.  Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan.  Firmly press perforations to seal.  Bake 8 minutes.  Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.  Bake 18 to 22 minutes longer or until golden brown.  Cool completely, about 1 hour, and cut into bars.

Apple Fritters

Note:  Another favorite fair food of my hubs' is the apple fritters.    He likes the ones that are fried crispy.

Apple Fritters

Ingredients
oil for deep frying
1 egg, beaten
1/2 c. milk
1 T. shortening, melted
1 c. apples, peeled, cored and diced
1 c. all-purpose flour
1 T. sugar
1 t. baking powder
1/4 t. salt
1 c. powdered sugar
1 t. cinnamon

Directions

Add enough oil to a deep fryer or Dutch oven to equal a depth of 3 inches. In a large mixing bowl, combine egg and milk; stir in shortening and apples. In a separate bowl sift together flour, sugar, baking powder and salt; add to egg mixture. Mix well and drop by tablespoonfuls into 365-degree hot oil. Fry about 4 minutes or until golden, turning to brown all sides evenly. Remove from oil with a slotted spoon; drain on several layers of paper towels. Toss powdered sugar and cinnamon together; roll fritters in the sugar mixture. Serve warm. Makes 6 to 8.

Warm Toasted Marshmallow Smores

Note:    It is supposed to be super cold tomorrow and for some reason the kids started talking about making Smores.    I was making a grocery list and as I was looking up a recipe I ran across this recipe on Betty Crocker.   Can you say YUMMMY!    We will be trying it tomorrow night when the forecast is supposed to be brrrrr freezing!

Warm Toasted Marshmallow Smores

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

Directions

Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.  Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.   Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

Copycat Applebee's Blonde Brownie

Note:   I love the blonde brownie from Applebee's when it is fresh and warm.   The last two times I have gone to Applebee's the brownie wasn't fresh so I got frustrated and decided to find a recipe and make it for myself.     Yummy and much cheaper too!!

Copycat Applebee's Blonde Brownie

Ingredients

2 cups Flour
1 teaspoons Baking Powder
3 /4 teaspoon Salt
1/4 teaspoon Baking Soda
1 1/4 sticks unsalted Butter (10 Tablespoons)
2 cups packed golden Brown Sugar
2 large Eggs
2 teaspoons Vanilla
3/4 cup Chocolate Chips
3/4 cup chopped Pecans

Directions

Preheat oven to 350 degrees.   Lightly flour and butter a 9 x 13 x 2 pan.   Sift flour into a bowl.   Mix flour, baking powder, salt, and baking soda. Set aside.   Melt butter.    In mixing bowl, place melted butter and add sugar, mixing well.    Add eggs and vanilla, mixing well.   Add flour slowly, blending. Batter will be slightly thick.   Spread in pan.    Sprinkle chocolate chips and pecans over all.    Bake for 25 − 30 minutes

Serve warm topped with ice cream.

The Biltmore's Bread Pudding

Note:  We visited The Biltmore on our vacation.    There were so many wonderful little restaurants, cafes and shops to eat at.     However, if I see bread pudding on the menu I so want to try it because it is just one of my favorite desserts.    


Biltmore's Bread Pudding

Ingredients

8 cups cubed day-old bread
9 eggs
2-1/4 cups whole milk
1-3/4 cups heavy whipping cream
1 cup sugar
3/4 cup butter, melted
3 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon




CARAMEL SAUCE:
1 cup sugar
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1 cup heavy whipping cream

Directions

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Add cream. Remove from the heat.

Serve with bread pudding.

Blueberry Bread Pudding w/ Bluebery Vanilla Sauce

Note:   I love bread pudding.    If it is on the menu at a restaurant I want to order it.    Just thinking about it makes me want to drive downtown to a little kitchen run by three sisters who make the best bread pudding you will ever put in your mouth.     Hard to believe such a wonderful dessert is made out of day old bread, isn't it?

Blueberry Bread Pudding

Ingredients
3 cups milk
3 large eggs
5 to 6 cups of day old bread (french bread)
1 cup sugar
1/4 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp lemon zest
2 cups fresh blueberries
3 Tbsp powdered sugar

Directions
Heat oven to 350 degrees.    Butter a casserole dish.    Whisk together the milk, sugar, eggs, extract, and zest.     Pour over bread and let sit for 15 minutes.  Toss berries with powdered sugar.    Stir into bread mixture.      Set the casserole dish inside a large baking dish.     Pour hot water (approximately 4 cups) into the large baking dish.    This will create a steam affect while it is baking.    Bake for about 1 hour or until the pudding is set.

Blueberry Vanilla Sauce

Ingredients
2 cups whole milk
1 egg, beaten
1/2 cup sugar
3 Tbsp flour
1 Tbsp. vanilla
1/4 cup blueberries, crushed

Directions
Mix first four ingredients.    Heat to a boil.    Add vanilla and blueberries.    Pour over bread pudding.

TMTT: Chocolate Layered Delight

Note:    There are LOTS of names for this dessert.     Depending on how quickly it disappears it should be called, "Gone in 5!"     I am going to be making this for my boys for Valentine's Day.      They will love it.

Chocolate Layered Delight

Blend together:

1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts

Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees. Cool

Cream together:

1 cup powdered sugar
1, 8 oz package of cream cheese

Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well:

1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk

Spread on top of the second layer.

Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.


I am heading over to Tempt My Tummy Tuesday to find more delicious recipes for our Valentine's weekend!

Cherry Dump Cake

Note:    This week I will be featuring recipes that would be fun for Valentine's Day.    This dessert is quick and easy and red.    Isn't that one of the requirements for this holiday?

Cherry Dump Cake

1 can {21oz} cherry pie filling
1 can {20oz} crushed pineapples, undrained
1 box yellow cake mix {dry}
1 1/2 sticks of butter

Directions
Pour undrained can of crushed pineapple into a baking dish.   On top of the pineapple, spread the cherry pie filling.       Sprinkle the yellow cake mix evenly over the top of this.   

Cut sticks of butter into pats and lay all over the top of cake mix.   Bake at 350 degrees until browned.

Lime Blueberry Tiramisu

Note: Lime. Blueberries. Tiramisu. I am in heaven! Plus you know this is good because it came from Paula Deen! There is something about summer that screams light fruity desserts to me and this one is wonderful!

Lime Blueberry Tiramisu

Ingredients
1 pint heavy whipping cream
1/4 cup confectioners' sugar
1 pound mascarpone cheese, at room temperature
3 (3-ounce) packages unfilled ladyfingers
1 (6-ounce) can frozen limeade concentrate, thawed
1 (21-ounce) can blueberry pie filling
Fresh mint leaves, optional

Directions

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.

Split ladyfingers in half. Line a 13 by 9 by 2-inch baking dish with ladyfingers, cut side up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.

Individual Cobblers

Note: Cobbler is such a yummy dessert. We have been so lucky this year to get so much fresh fruit. I love this recipe for a girl's night or a couple's dinner.

Individual Cobblers

Ingredients
2 cups self-rising flour
2 cups sugar
2 cups milk
2 sticks butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Directions
Preheat oven to 350 degrees. Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few pieces of fruit on top. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack. Serve warm with vanilla ice cream.

Quick & Easy Peach Cobbler

Note: Sunday after Little Guy's choir concert at church, we went out with all the family to a local restaurant. They had a lunch special that included peach cobbler for dessert. It just hit the spot and I have wanted some ever since. Guess I will be using a couple cans of peaches to replace the fresh peaches since they aren't quite in season!

Quick & Easy Peach Cobbler

Ingredients:
1 cup sugar
1 cup self-rising flour, sifted
1 cup milk
1 tsp. vanilla
1 stick butter, melted
10 fresh peaches, peeled, sliced

Directions:
Mix all ingredients except peaches in greased, 9x13 inch casserole. Pour in peaches. Bake in 350 degree oven for 45 - 50 minutes. Crust will rise to the top.

Carrot Gooey Cake

Note: Some type of carrot dessert is a must for Easter. This one would make Peter Cottontail proud.

Carrot Gooey Cake

Cake:
1 (18.25-ounce) box spice cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
1 1/2 cup finely grated carrot

Directions:
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Add grated carrot. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.

You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into small squares.

Fudge Sauce

Note: My next door neighbor is single and if there is nothing else in his refrigerator there is always milk and ice cream. I think he will really enjoy getting some of this fudge sauce to pour over his nightly bowl of ice cream!

Fudge Sauce

Ingredients:
1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons vanilla

Directions:
In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.

Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator.

Makes 2 cups.

Chocolate Lava Cake

Note: Nothing says Valentine's Day like chocolate. I can't wait to make this lava cake for my guys as a special treat for them.


Chocolate Lava Cake

Ingredients:
4 teaspoons sugar
1/2 cup butter, cubed
4 squares (1 ounce each) semisweet chocolate
1 cup confectioners' sugar
2 eggs
2 egg yolks
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Cool Whip, optional
Additional confectioners' sugar, optional

Directions:
Grease and sugar four ramekins. Place on a baking sheet and set aside until later.

Melt butter and chocolate in a microwave safe bowl. Stir until smooth. Add confectioners' sugar and continue stirring until smooth. Add in eggs, egg yolks and vanilla. Mix well. Add in flour and salt. Mix well. Spoon batter into ramekins.

Bake at 400 degrees for 12 minutes. The sides will be wet and the centers will be soft. Let ramekins cool for 5 minutes. Run a knife around cake edges to loosen. Turn cakes over onto serving plates. Remove ramekins.

Sprinkle cakes with powdered sugar and top with Cool Whip. Serve warm!


Also....
I am grabbing a cup of coffee and going over to Lisa and Lana's blog to find more delicious recipes for Valentine's Day at this week's Tempt My Tummy Tuesday! Come join me.

Easy Chocolate Fondue

Note: We love to do fondue. We make a meal out of it. I almost feel silly posting this as a "recipe" but everyone I run into says, "Why didn't I think of that?" I love doing fondue at Valentine's Day. It is fun. All of my family around one table. There is chocolate. Lots of laughter. All of those ingredients spell Valentine's Day to me.

Easy Chocolate Fondue

Ingredients:
1 or 2 cans of chocolate frosting
grapes
pineapple
sliced bananas
sliced apples
strawberries
pound cake cubes
graham crackers
marshmallows

Directions:
Microwave your chocolate frosting until it is glaze consistency and then pour into fondue pot. SERVE! Enjoy your time.

Mock Boston Cream Pies

Note: Yes, that is a Dan Marino figure on our table. My boys are huge Miami Dolphins fans so even though their team wasn't in the Super Bowl, they still wanted their team represented. I had found this recipe for mini Boston cream pies on the Southern Plate blog and knew my boys would love them. It was Little Guy's idea to put the stripes on them to make them look like footballs. Wasn't that clever? They turned out soooo cute, didn't they?


Mock Boston Cream Pies

Ingredients:
2 cans biscuits (not the flaky type)
vegetable oil
french vanilla pudding (small box)
1 1/2 cup milk
8 oz Cool Whip
1 can chocolate frosting

Directions:
Pour oil in skillet to depth of 1/2 inch. Place on medium heat and let heat up for about five minutes to make sure the oil is good and hot. Place biscuits in hot oil, turn as soon as they become brown on both sides. Remove to paper towel lined plates.

To make your filling, mix pudding and milk together. Blend well. Fold in Cool Whip. Place in icing bag with tip or you can put in ziploc bag and snip off edge. I didn't have an icing bag so I used the end of a wooden spoon to make a hole in each biscuit and them squeezed in the pudding mix with the Ziploc bag.

Spoon chocolate frosing into a bowl. Microwave until it is of glaze consistency. Dip the top of each "pie" into icing and plate on plate to serve.

Fresh Fruit Pizza

Note: The boys love having friends over. One of the easiest menus when the boys are having friends is a pizza menu. Just grab some quick $5 pizzas from the pizza shop down the street and whip up a couple of these fruit pizzas. Boys are happy and stuffed! (This is also great to serve when there are lots of spicy foods at a football party.)

Fruit Pizza

Ingredients:

1 package refrigerated sugar cookie dough

1 8 oz. package cream cheese, softened

1/2 tsp. lemon or orange extract

3 cups fruit (bananas, strawberries, maraschino cherries, orange segments, blueberries, whatever you want!)

1/2 cup orange marmalade, pineapple preserves or strawberry preserves



Directions:

Preheat oven to 350 degrees. Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely. Mix together cream cheese and extract. Spread cream cheese mixture over cooled cookie dough crust. Arrange fruit in circles starting at the center and working your way out. Slightly warm marmalade and brush over fruit. Serve immediately.



Variation: If you are a chocolate lover... Use a brownie mix instead of the sugar cookie. Drizzle chocolate over the fruit at the end instead of the marmalade. If you are cooking for a crowd, make one of both!