Chocolate Lava Cakes

Wow are these awesome!  When reheated they weren’t quite as amazing, but they were still really great.  The rich chocolate center just oozes out and mixes with the (in this case) ice cream.  I think it would have been better with plain whipped cream, but Captain Console strongly disagrees.  I guess we’ll just have to make them again and serve them with whipped cream to find out- darn.

individual ramekins or aluminum foil muffin pans (6 cups each) 
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
5 ounces bittersweet chocolate, 4 ounces coarsely chopped, 1 ounce very finely chopped
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons sugar

Center a rack in the oven and preheat the oven to 400 degrees F. Butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan. Put the muffin pan on a baking sheet.
Sift the flour, cocoa and salt together.

Use a double boiler to melt the coarsely chopped chocolate and the butter in the bowl and stir occasionally just until they are melted – you don’t want them to get so hot that the butter separates. Remove from the heat.
In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.

Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)
Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatual to lift the cakes onto dessert plates.

Serving: These should be served as soon as they are put on plates. The cakes are not meant to be served alone – they need something to play off their warm, gooey, soooooo chocolaty interior. Ice cream or whipped cream are good.
Storing: Although the whole point of a warm, runny cake is to eat it when it is warm and runny, the cake is still delicious, but different, the following day. If you wrap the cooled cakes in plastic wrap and keep them at room temperature, the next day the texture of the center of the cake (the part that was once gooey) will remind you of ganache. Eating the cake will be like enjoying a bonbon: it will be firm on the outside and creamy within.

Cinnamon Sugar Cupcakes

These are pillowy soft cakes of cinnamon sugar goodness. I had a little bit of buttermilk left over from another recipe so I knew that this was the perfect way to use it up.  These are best eaten hot from the oven and never fail to elicit many mmm… and ahh… noises.

3/4 cups unsalted butter, room temperature  
3/4 cups sugar
2 eggs
3 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt 1/2 teaspoon ground cinnamon
3/4 cup + 1 Tbsp milk
1/8 cup buttermilk
1/4 c melted butter
1/2 c sugar
1/2 tablespoon ground cinnamon

Put rack in middle of oven and preheat to 350 degrees. Grease and flour a standard-size muffin tin.In a large bowl cream the 3/4 cups of butter and 3/4 cups sugar. Beat in eggs, one at a time, until just mixed in.
Into separate bowl, sift together flour, baking powder, baking soda, salt and nutmeg. In 1-cup measure, combine milk and buttermilk.
With a wooden spoon, mix a quarter of the dry ingredients into butter mixture. Then mix in a third of the milk mixture. Continue mixing in remaining dry and wet mixtures alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Scoop enough batter into each muffin tin so that top of batter is even with rim of cup. Bake muffins in preheated oven until firm to the touch, 25-30 to 30 minutes.
Melt remaining 1/4 cup butter for dipping mixture. In bowl, combine remaining sugar and cinnamon. When muffins are just cool enough to handle, remove them from tin, dip into or brush them all over with the melted butter, then roll in cinnamon sugar. Makes 12-14

Sesame Seed Pear Cake

Well as you can see by this picture,  this  cake was a disaster.  As can happen with gluten-free baked  goodies, it rose exponentially.  Normally I put parchment paper in the pan with sides that come about 2 inches above the pan. This time I didn’t and it overflowed the pan, burnt to the bottom of the oven, and was only half the size it should have been.  “well it might look bad but I’m sure it will taste fine”  I said.  Yeah, not so much. This was an all around loser. You’re welcome to try it in the hope of better results. 

1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing the pan

1 1/2 cups plus 2 tablespoons all-purpose flour

1 cup almond flour or almond meal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons plus 1/2 cup black sesame seeds

1 1/3 cups plus 2 tablespoons sugar

1 large egg

1 large egg yolk

3/4 cup buttermilk

1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4-inch cubes

Preheat oven to 325 degrees. Butter a 9-by-5-by-3-inch loaf pan. Whisk 1 1/2 cups flour, almond flour, baking powder, baking soda, salt and 2 tablespoons sesame seeds in a medium bowl.

Grind remaining 1/2 cup sesame seeds in spice mill or food processor about 2 minutes to form a thick paste, about 2 minutes.

Using an electric mixer, beat 1/2 cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2 to 3 minutes. Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1 to 2 minutes. Add egg and egg yolk. Beat until paler and fluffy, 3 to 4 minutes.

On low speed, beat in flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients. Toss pear with remaining 2 tablespoons of flour in a small bowl; fold into batter.

Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 tablespoons sugar.

Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes, although start testing at about 1 hour and 20 minutes. Let cool in the pan on a wire rack.

 

Cinnamon Buttermilk Coffeecake

This is one of Brandon’s favorite cakes.  He usually has it for breakfast.  

Batter:

2 c flour
1 c packed brown sugar
2 1/2 tsp. cinnamon
1 tsp baking soda
6 1/2 Tbsp. butter
1 egg
1 c buttermilk
Topping:
1/4 c rolled oats
1/4 c flour
2 1/2 Tbsp butter
1/3 c finely chopped nuts
1/4 c brown sugar

Pre-heat oven to 325. Combine the flour, brown sugar, cinnamon, and baking soda then cut in the butter. Add the egg and buttermilk and mix only until the dry ingredients are well moistened. Pour into a greased 9 in. square pan. Bake at 325 for 30 – 45 minutes until top has set. Combine the 1/4c flour, 1/4c brown sugar, nuts, oats, and butter then sprinkle on top. Bake another 30 – 15min.. (It should bake a total of 50-60 min.)

Coconut Sesame Quick Bread

I was in the mood for coconut so I decided to try this quick bread recipe.  It was excellent.  It could have been a little bit more moist, but then again we didn’t get around to eating until a day or two after I baked it.

4 tablespoons unsalted butter, at room temperature plus more for greasing
1/2 cup shredded dried unsweetened coconut, plus more for sprinkling
1 1/2 cups Gluten-Free All-Purpose Flour
2 tablespoons black sesame seeds, plus more for sprinkling
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup virgin coconut oil, at room temperature
3/4 cup sugar
3 large egg yolks, at room temperature
1/2 cup sour cream
2 teaspoons pure vanilla extract
1/2 teaspoon pure coconut extract

Preheat the oven to 350° and butter an 8-by-4-inch loaf pan.
In a small bowl, cover the shredded coconut with hot water. Let soak for 30 minutes, then drain the coconut through a fine sieve, pressing to remove excess water.
Meanwhile, in a medium bowl, whisk the flour with the sesame seeds, baking powder, cardamom, baking soda and salt.
In a large bowl, combine the 4 tablespoons of butter with the coconut oil and sugar and, using a handheld electric mixer, beat at high speed until fluffy, about 3 minutes. Beat in the egg yolks, one at a time, until combined. At low speed, beat in half the flour mixture, then all the sour cream, following with the remaining flour mixture. Beat in the vanilla and coconut extracts. Fold in the drained coconut.
Transfer the batter to the prepared loaf pan and spread evenly with an offset spatula. Sprinkle the top with shredded coconut and sesame seeds. Bake for about 1 hour, tenting with aluminum foil if the top gets too dark, until the quick bread is golden and a toothpick inserted in the center comes out clean. Let cool completely in the pan on a rack. Invert the quick bread and serve.

Chocolate Chip Pancakes

When Captain Console woke up this morning he said, “I want chocolate chip pancakes!”  So I made these pancakes by adapting the America’s Test Kitchen recipe for buttermilk pancakes. He topped them with homemade whipped cream.

• 5.25 oz. gluten free flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2/3c milk
• 1/2 tsp vanilla
• 1 egg, separated
• 2 Tbsp. butter, melted
• 1 Tbsp sugar
• 1/3c mini chocolate chips

Whisk the flour, salt, baking powder, and baking soda.  In a separate bowl combine the milk, vanilla, 1 egg yolk, and melted butter.

Using a hand mixer, whip the egg white until it forms soft billowy mounds.  Add the sugar and whip until glossy stiff peaks form.

Whisk together the liquid and dry ingredients until the batter thickens and no lumps remain.  Gently fold in the egg whites.

Heat some vegetable oil in a 12 in. skillet and let it heat up.  Fill a 1/2c measuring cup with batter and pour it in the skillet.  Quickly sprinkle some chocolate chips over the top.  Allow to cook until the bottom of the pancake is brown and the bubbles that form on the surface begin to stay pitted (2-3 min).  Flip and allow to cook until the bottom browns.

Strawberry Rhubarb Cake

This cake is so amazing! I only make it once or twice a year when rhubarb is in season.  It’s buttery sweet goodness is a wonderful pairing with the tart rhubarb. It’s pictured here with vanilla ice cream.

Cake:
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup of oleo or butter
1 cup of buttermilk
2 eggs
1 tsp vanilla

Filling:
4 cups sliced rhubarb (22oz./605g/1 1/3 lb.)
16 oz. of strawberries
2 tsp. lemon juice
1 cup sugar
1/3 c cornstarch

Topping:
3/4 cup sugar
1/2 cup flour
1 stick of oleo or butter

Prepare the Filling:
Dissolve the cornstarch in the lemon juice Cook the rhubarb, strawberries and sugar together, then add the lemon juice and cornstarch. Cook until thick. Allow to cool while you prepare the cake.
Prepare the Cake:
Stir together the flour, sugar, baking soda, baking powder, and salt. Cut in the oleo or butter until it resembles fine crumbs. In a separate bowl beat the eggs, buttermilk and vanilla then add to the dry ingredients.
Spread 3/4 of the batter in a 9 x 13 inch pan. Spread all of filling over the batter. Spoon the rest of the batter on top of the filling in SMALL mounds. Mix the topping and sprinkle it on top. Bake in a 350 degree oven for 1 hour or until the top is golden brown.

 

Cinnamon Buttermilk Coffeecake

• 2 c flour
• 1 c packed brown sugar
• 2 1/2 tsp. cinnamon
• 1 tsp baking soda
• 6 1/2 Tbsp. butter
• 1 egg
• 1 c buttermilk

Topping:

• 1/4 c rolled oats
• 1/4 c flour
• 2 1/2 Tbsp butter
• 1/3 c finely chopped nuts
• 1/4 c brown sugar

Pre-heat oven to 325. Combine the flour, brown sugar, cinnamon, and baking soda then cut in the butter. Add the egg and buttermilk and mix only until the dry ingredients are well moistened. Pour into a greased 9 in. square pan. Bake at 325 for 30 – 45 minutes until top has set. Combine the 1/4c flour, 1/4c brown sugar, nuts, oats, and butter then sprinkle on top. Bake another 30 – 15min.. (It should bake a total of 50-60 min.)

Buttermilk Berry Muffins

I just use whatever fresh berries are in season.

• 2 1/2 cups (325 grams) all-purpose flour
• 3/4 cup (150 grams) granulated white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of one orange or lemon
• 1 large egg, lightly beaten
• 1 cup (240 ml) buttermilk
• 1/2 cup (120 ml) safflower or canola oil
• 1 teaspoon pure vanilla extract
• 1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, strawberries, or blackberries)

1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Set aside.
2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.
5. Makes 12 regular sized muffins or 6 jumbo muffins.
6. Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.