Follow by Email!

Mar 31, 2011

Molten Lava Cakes

Ingredients

  • 2 sticks butter, unsalted, plus more for ramekins
  • 4 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch cayenne
  • Pinch nutmeg
  • 12 ounces semisweet chocolate, chopped
  • 1 cup all-purpose flour
  • 2 1/2 cups confectioners' sugar
  • 6 large eggs
  • 6 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Directions

Preheat oven to 400 degrees F.

Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.

Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.


MY NOTES: This is a very rich dessert. It is best served with some fresh strawberries.

Mar 26, 2011

Crustless Quiche Lorraine

from Kara's Cuisine

8 slices of bacon, cut into 1/2 inch pieces
1/4 cup chopped green onions
2 cups shredded Swiss cheese, divided
6 large eggs, beaten
1 cup half and half
1/2 tsp.Kosher salt
1/4 tsp. pepper
1/4 tsp. paprika
1/8 tsp. ground nutmeg

Preheat oven to 350 degrees.

Grease quiche/pie pan with cooking spray or butter.

Fry the bacon and green onions together in a non-stick pan until done. Sprinkle the bacon/onion mixture in the bottom of the quiche dish. Top with 1 cup of the Swiss cheese.

In another bowl, stir the beaten eggs, half and half, salt, pepper, paprika, and nutmeg. Pour into quiche dish. Top mixture with the remaining 1 cup of Swiss cheese.

Bake the quiche for 35 minutes. Remove from the oven and let stand 10-15 minutes before serving.

MY NTOES: I made with 1 cup swiss, 1 cup gruyere.

Mar 21, 2011

Green Beans with Pine Nuts

From Donna Graham (FB friend!) - Thanks Donna!


2 tbsp olive oil

1/3 cup pine nuts

1 tsp paprika

1 lb green beans

1 small onion, finely chopped

5 garlic cloves,, finely chopped

Salt/pepper to taste

Juice of 1/2 lemon

Heat oil in large skillet, add pine nuts and cook for a minute or two to lightly brown. Keep shaking/stirring so they don't burn. Removed with slotted spoon to paper towel. Cover with paprika and set aside.

Trim green beans. Put in pan and cover with boiling water then return to boil and cook for 5 minutes - you want them tender but firm. Drain in colander.

Reheat oil in skillet, add onion and cook for 5 mins, add garlic and cook for 1 minute. Add beans and cook for 2-3 minutes. Season with salt and pepper to taste. I switch between sea salt and table salt - can't decide what I like more.

Put bean mixture in serving dish, sprinkle with lemon juice then scatter with the pine nuts. Serve hot. Yummy!!!!!


My notes: I steamed the green beans in a Ziploc Steamer bag.