Monday, February 28, 2011

Molten Lava Cakes

Thomalee demonstrated these for a Relief Society enrichment activity while we lived in San Jose. I love this recipe because of it's simplicity-both ingredients and preparation.

-Thomalee Abraham

2 T. butter, plus more for pans
1/3 c. confectioners sugar, plus more for pans and serving
2 oz. semi-sweet chocolate, broken in pieces
1 large egg
1 large egg yolk
pinch salt
3 t. all purpose flour

Preheat oven to 400 degrees. Butter two 6-ounce ramekins (or 2 cups of a standard size muffin tin), then dust with confectioners sugar. Place butter and chocolate in a microwave-safe bowl and microwave on high at 20 second intervals, stirring after each, until melted. Let cool slightly.

Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, and salt. Add chocolate mixture; whisk to combine. Add flour and whisk just until combined (do not overmix!). Pour batter into prepared pans.

Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10-12 minutes (do not overbake!) Cool 10 minutes on a wire rack. Run a knife around inside of pans to loosen. Invert cakes onto serving plates and dust with sugar; serve immediately.

*If you want to double or triple this recipe, just add 3 minutes or so to baking time. To make ahead, cover ramekins with plastic wrap after step 2; refrigerate up to 1 day. Bake 14-16 minutes.

Wednesday, February 9, 2011

Chicken & Cheese Bundles

I've never used frozen roll dough for anything other than monkey bread, but this recipe opened up a whole other world of possibilities! I omitted the mushrooms because Brandon isn't a big fan, and used Monterrey Jack cheese because that's what I had on hand. Yummy!

-Taste of Home

1 small onion, finely chopped
1/2 cup sliced fresh mushrooms (didn't include)
1-1/2 tsp. butter
1 clove garlic, minced
1 cup cubed cooked chicken breast
1/2 cup chopped roasted sweet red peppers
1 Tbsp. honey mustard
1/4 tsp. salt
1/4 tsp. lemon-pepper seasoning
1/4 tsp. Italian seasoning
2 cups (8 oz) shredded Swiss cheese (any kind you have on hand)
12 frozen bread dough dinner rolls, thawed
2 Tbsp. butter, melted

In a large skillet, saute onion and mushrooms in butter until tender. Add garlic, cook 1 minute longer. Add the chicken, peppers, mustard and seasonings; heat through. Remove from the heat; stir in cheese.

Flatten each roll into a 5-inch circle. Place 1/4 cup of the chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal. (Cut slit in top for steam to escape.)

Place on greased baking sheets; brush with butter. Bake at 350 degrees for 18-22 minutes or until golden brown. Cut bundles in half to serve.

Cap'n Crunch French Toast

One of our favorite TV shows is Diners, Drive-Ins & Dives with Guy Fieri. I was browsing some of the books at the library and came across a book/cookbook of some of the places they've had on the show. After thumbing through the book, I saw this recipe remembered seeing the episode where they served french toast crusted in crushed Cap'n Crunch cereal. Of course it's good - look at the ingredients! :)

-From the Blue Moon Cafe, Baltimore MD

4-5 Servings

3/4 cup heavy cream
3 eggs, lightly beaten
2 Tbsp. sugar
1 tsp. pure vanilla extract
3 cups Cap'n Crunch cereal
8-10 slices bread, such as Texas toast or French bread
Butter for cooking

1 cup heavy cream
2 Tbsp confectioner's sugar
1 tsp. pure vanilla extract
2 cups assorted fresh seasonal berries

Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.

Put the cereal in a storage bag and use a rolling pin to crush cereal until it resembles cracker meal. Transfer the cereal to a shallow bowl.

Dip a couple slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.

Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until caramelized on both sides, about 6 to 8 minutes total.

For the whipped cream toppin; Beat the cream, confectioners' sugar, and vanilla in a large bowl with a hand mixer to soft peaks. Dollop on top of the French taost and serve with the berries.