Wednesday, February 27, 2008

Molten Chocolate Surprise

This came from the Kraft foods magazine--you can check it out online as well at

Makes:1 doz. or 12 servings, one cake each

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Chocolate Chip Cookies (or you can use oreos) ***
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.
LINE 12 medium muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.
BAKE 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping.

***A lot of the reviews said that Chewy Chips ahoy fit the bottom of the muffin tin better. Or you can use oreos--either way, the cookie part is GOOD!!

Tuesday, February 26, 2008

Warm Winter Lemon Cake

1 package yellow cake mix
2 C cold milk
1 1/4 C water
2 pkg. (4 serving size) LEMON instant pudding
1/3 C granulated sugar
2 TBSP. Powdered sugar
Preheat oven to 350 degrees. Prepare Cake Batter as directed on package. Pour into greased 9x13 pan, set aside.
Pour milk and water into a large bowl. Add dry pudding mixes and sugar. Beat with a wire wisk 2 minutes or until blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that may bubble over as dessert bakes.
Bake 55 minutes to 1 hour or until wooden toothpick comes out clean. Cool 20 minutes. Sprinkle with powdered sugar. Spoon into serving dishes to serve warm.
Makes 16 servings.

Chocolate Chip Oatmeal Delights

First off, I MUST credit my wonderful friend Stephanie for this amazing recipe. You can check out the original post here. These are her pictures--isn't she amazing??

Chocolate Chip Oatmeal Delights (because they are delightful)
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional but totally recommended)
1/4 teaspoon ground cloves (optional but also totally recommended)
2 eggs
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 cups rolled oats

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powdered, baking soda, and, if desired, cinnamon and cloves (but totally recommended- by the way). Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats. (As you continue to stir in flour you may begin to think that "Okay, this is too much flour! I still have to add OATS!" I think that every time! Just keep stirring :) At the last minute it comes together for me and is like the perfect cookie dough from heaven ... angels start to sing, harps begin to play, your kitchen fills with light... it's great). Once cookie dough from heaven is combined I make it even more heavenly by adding my choc-o-late chips (or whatever I'm in the mood for).

2. Drop dough by rounded spoon 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. (Then I would add: ENJOY! Recipes never include that step!) - One thing I really love about this recipe is how beautifully consistent it is. The dough always looks and feels the same - and the finished product is the same every time. I really appreciate the dependability :)

***I will add my personal note that I have tried these and they are DELICIOUS!

Saturday, February 2, 2008

Parker House Rolls

1/2 C shortening, melted in 1 C boiling water
1 C cold milk
1 C warm water (in addition to the other water)
2 eggs
2 rounded TBSP yeast
3/4 C sugar
1 Tbsp. salt
8 C flour (more or less)

Mix all ingredients in order given in large mixer. Let rise once (dough is rather sticky). Roll out on flat floured surface and cut into circles. (if it is too sticky, I add a little more flour and knead it for a few minutes by hand) Brush with melted butter and fold in half. Place on greased cookie sheet and let rise again. Bake at 400 degrees for about 15 minutes or until lightly browned.

***I use the instant yeast and so I don't proof mine, I just put it in with the flour. If you are using a different type of yeast, proof in the additional 1 C warm water***