MOLTEN LAVA CAKES

http://www.melskitchencafe.com/my-favorite-chocolate-molten-lava-cakes/

There is another recipe in the Lemon cookbook, but it didn't work as well for me as this one did.  But I could have been using the wrong dishes.

This is a perfect FHE dessert or a good dessert when you don't want lots of leftover cake.  Easy and super yummy.  I used 2-6 oz pyrex, 4-pampered chef (next time do 5) and 1 yellow silicon star.  I would cook for 10 minutes next time.  Did the butter/cocoa powder paste.  Worked really well.  You can also make these ahead and have them sitting in the fridge.  Would be a good summer treat as well because they don't cook very long.

My Favorite Chocolate Molten Lava Cakes

Not all chocolate is created equal and you want a great tasting, easy melting chocolate here, which means if at all possible, stay away from chocolate chips. The best melting chocolate chips, in my opinion, are Ghirardelli and they are usually my exception to the rule for using chocolate chips to melt in recipes such as this (Nestle, store brand, and Hershey's don't melt as well). Chocolate bars (found in the baking aisle - like Baker's brand or TJ's pound plus bars) work great.

Let's talk about greasing those ramekins. The idea is you want the chocolate cakes to fall out with no shaking, minimal pounding and no stress. Using a cooking spray with flour in it (like Baker's Joy) works great but may leave a bit of a white or yellow-ish residue on the outer edges of the cake (I don't think it's a big deal, personally). Often times, I make a paste of softened butter and cocoa powder and spread it generously into the bottom, edges and sides of the ramekins. You can tell from the pictures that it makes a bit of a darker edge on the cakes, but again, it doesn't bother me and the cakes come out easy peasy.

MAKE AHEAD INSTRUCTIONS: The cake batter can be made and spread into the ramekins 1-2 days in advance. Cover the ramekins with plastic wrap and refrigerate. Bake the cakes as directed (remove the plastic wrap, obvs), adding an extra 30-60 seconds to the baking time to account for the cold batter.

INGREDIENTS

• 1 cup (6 ounces) chopped semisweet or bittersweet chocolate (see note above)
• 10 tablespoons butter
• Pinch of salt (about 1/8 teaspoon - use more if using unsalted butter)
• 1/2 teaspoon vanilla extract
• 3 large eggs (about 5.75 ounces)
• 3 large egg yolks (about 1.65 ounces)
• 1 1/2 cups (6 ounces) powdered sugar
• 1/2 cup (2.5 ounces) all-purpose flour

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Grease the bottom and sides of six 6-ounce custard cups or ramekins very well (see note above).
3. In a medium bowl (or in a saucepan on the stove), melt the chocolate and butter together until smooth (don't overheat!). Off the heat, stir in the salt and vanilla. Let the mixture cool to room temperature (it can be slightly warm but not hot).
4. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs and egg yolks together until thick and light in color, 2-3 minutes (don't skimp this step!).
5. Add the powdered sugar and mix until combined. Add the cooled, melted chocolate mixture and the flour and mix with a spoon or spatula just until combined and no streaks remain (don't overmix). Divide the batter evenly among the ramekins and place the ramekins on a large baking sheet with a couple inches between each dish (for air to circulate).
6. Bake for 12-13 minutes until the sides are set and the cakes feel soft when touched in the center. The timing is really important here and a lot will depend on if your oven bakes hot or cool. You want the cakes to bake long enough to form a crust around the molten filling without baking all the way through.
7. Remove from the oven and let sit for 1-2 minutes. Run a small knife or metal spatula around the edges to loosen. Place a plate upside down on the ramekin, and holding onto both the plate and the ramekin, carefully flip so that the cake falls out onto the plate (tap very lightly on the bottom of the ramekin if the cake doesn't come out right away).
8. Dust the cakes with powdered sugar or serve with whipped cream and strawberries or ice cream and hot fudge sauce (or a combination of all!)

CHOCOLATE CHIP APPLESAUCE SNACK CAKE

http://www.melskitchencafe.com/chocolate-chip-applesauce-snack-cake/
We really liked this.  Perfect "snack cake".

Chocolate Chip Applesauce Snack Cake

YIELD: MAKES A 9X13-INCH PAN

This recipe works great with whole wheat flour although I highly recommend using soft or hard white wheat (hard red wheat will give it a denser/coarser texture). I've used a 50% whole wheat/50% all-purpose flour mix as well as making it a couple times with 100% white whole wheat flour. Delicious either way, especially if you are used to the taste and texture of whole wheat in your baked goods.

Just like the ingredient list suggests, the topping is optional but adds a delightful texture to the top of the cake and of course, a tad more chocolate.

INGREDIENTS

• 2 cups no-sugar added applesauce
• 3 tablespoons melted coconut oil or butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (3.75 ounces) granulated sugar
• 1/2 cup (3.75 ounces) lightly packed brown sugar
• 2 cups (10 ounces) flour, all-purpose or whole wheat (see note above)
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (3 ounces) chocolate chips (used butterscotch)
Optional Topping:
• 2 tablespoons lightly packed brown sugar
• 1/2 cup (3 ounces) chocolate chips
• nuts, optional (add chopped pecans to 1/2 of it)

DIRECTIONS

1. Preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking pan (preheat to 325 degrees if using a glass pan).
2. In a large bowl, whisk together the applesauce, coconut oil (or butter), eggs, vanilla, granulated and brown sugar.
3. Add the flour, baking soda, salt, cinnamon, nutmeg and chocolate chips (adding the chocolate chips with the dry ingredients helps prevent them from sinking to the bottom while baking). Stir until just combined. Don't overmix.
4. Spread the batter evenly in the prepared pan. Sprinkle the brown sugar and chocolate chips for the topping (if using) evenly across the top.
5. Bake for 28-30 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean (although a smidgeon of melted chocolate is just fine).
6. This cake keeps for several days well-covered at room temperature.

SOFT DOUBLE CHOCOLATE OR REGULAR CHOCOLATE COOKIES (NO EGGS)

These are so yummy!  Would be a good recipe to make if you just wanted to eat cookie dough since there are no eggs.  Was easy and fast to make.

http://www.melskitchencafe.com/egg-free-double-chocolate-cookies/

Soft Double Chocolate Chip Cookies {Egg-Free}

YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons (3/4 cup) butter, melted and cooled slightly
• 3/4 (5 1/4 ounces) cup packed light brown sugar
• 1/3 (2 1/3 ounces) cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (1 3/4 ounces) unsweetened cocoa powder
• 1 1/2 cups (7 1/2 ounces) cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces (1 cup) chocolate chips, semisweet or bittersweet

DIRECTIONS

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
2. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Cream Cheese Chocolate Chip Cookies {Egg-Free}

YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons butter, melted and cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups plus 3 tablespoons all-purpose flour
• 1 1/2 cups semi-sweet or milk chocolate chips

DIRECTIONS

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.
2. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

SLOW COOKER TENDER BEEF FOR ENCHILADAS, NACHOS OR QUESADILLAS

Slow Cooker Tender Beef {For Enchiladas}

This is super, super yummy!  I made the meat days before the actual meal which was nice.  After being cooked I kept the meat and sauce in separate containers.  Then I heated the liquid up again and added the cornstarch.

http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/

YIELD: MAKES ABOUT 16 ENCHILADAS (SEE NOTE ABOUT FREEZING}

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

INGREDIENTS

• 1 (2-3 pound) chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup (8 ounces) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch or flour
• 10 6- or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro (optional)

DIRECTIONS

1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
2. Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
3. Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
4. Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
5. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
6. Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
7. Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
8. Sprinkle with fresh cilantro, if desired, and serve.

FRUIT SALAD WITH A GLAZED DRESSING

Tasted good.  It was runnier than I thought it would be - next time I need to start making earlier.  Took longer and needed to cool longer than I thought it would.  Start at least one hour before eating.

http://www.melskitchencafe.com/fruit-salad-with-creamy-glazed-dressing-my-favorite-fruit-salad/

Fruit Salad with Glazed Dressing

YIELD: SERVES 6

Many different variations of fruit will work here - if you want to use all fresh fruit, consider making the glaze with no-sugar added white grape juice or experimenting with other fruit juices (pomegranate, maybe?). For the salad pictured in this post, I used strawberries, pears, peaches, and canned mandarin oranges. Pineapple (fresh or canned) would be lovely, as well as kiwi, blueberries, and on and on.

Also, I've made this with both honey and agave nectar; both delicious. You could experiment using sugar or pure maple syrup. One last note, this fruit salad is best served right after stirring in the dressing so it doesn't get too soupy. You can assemble the bowl of fruit and make the dressing in advance - storing each separately, and then combine the fruit and dressing right before serving, if needed.

INGREDIENTS

• 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain or vanilla Greek yogurt
• 4 cups fresh fruit + the canned fruit (see note above)

DIRECTIONS

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.

PIZZA CRUST AND SAUCE

This was really good.  I didn't do her method of cooking, but liked how the crust tasted and LOVED the pizza sauce.  I made the pizza sauce in the braun.  Was able to get one round pizza and one cookie sheet pizza out of the sauce.  I 1.5 the pizza crust recipe to make one round and one cookie sheet.  Judi had given us two fresh mozzarella packages.  They made the pizza a little bit wetter but it was good. We also did pepperoni, cheese, pepperoni and cheese, breakfast sausage with green peppers.

Homemade Pizza Sauce

This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.

INGREDIENTS

• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper (didn't add)

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

Homemade Pizza – New and Improved

YIELD: MAKES 2 12-INCH PIZZAS OR 1 LARGE 16 TO 18-INCH PIZZA

INGREDIENTS

• 1 1/4 cups warm water
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour

DIRECTIONS

1. Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
2. Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
3. 45-60 minutes before baking, move the rack to the lowest position in the oven (if the lowest rack in your oven is nearly touching the oven floor, move it up one notch - you don't want it that close or the bottom of the pizza will burn), place the pizza stone on it and preheat the oven to 500 degrees. Don't be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also,I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.
4. Here's a few different methods for making great pizza:
5. Pizza Paddle/Peel: I have a wooden pizza paddle, like this, which I sprinkle with cornmeal and place the pizza dough on. I layer my toppings on the dough and slide the dough quickly onto the hot pizza stone. After about 8 or 9 minutes, the pizza is baked to perfection and I slide it onto a cutting board to slice and eat.
6. Alternative Pizza Paddle/Peel: If you don't have a pizza paddle, you can use the underside of a baking sheet (I use an 11X17 size) or a large cutting board as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or parchment paper, make your pizza on the floured baking sheet or cutting board and gently slide the pizza off of the makeshift paddle onto the baking stone when ready to bake (if using parchment paper, you can let the parchment paper slide onto the baking stone with the pizza). Bake for 8-9 minutes until the crust is nicely browned. Retrieve the pizza with a pair of tongs or a spatula and slide the baked pizza quickly onto a waiting cooling rack.
7. Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a pizza paddle, you'll know how messy it can be - cornmeal everywhere. In fact, right now, my oven is in serious need of a good vacuuming. So, ofttimes, I'll still preheat my baking stone like normal and instead of using my wooden pizza paddle, I stretch the dough into an irregular shape on a lightly greased rimmed baking sheet (I don't worry about pressing it into the corners to give it a rustic look), add the toppings, and slide the entire baking sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the crust is nicely browned. This method still browns the crust nicely - and while you don't get the extremely authentic pizza crust, it is still mighty delicious and I can make more pizza at once rather than sliding them one at a time onto the baking stone.