I want to bake
- Thread starter BoldAsLove
- Start date
let me share with you my "Chocolate panty remover recipe" 
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee."
Original recipe yield:
8 servings
INGREDIENTS
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee."
Original recipe yield:
8 servings
INGREDIENTS
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.
Xstatic1
Diamond Member
- Sep 20, 2006
- 8,982
- 50
- 86
wowza, a guy who wants to bake... bonus pts for ya!!!!
u may have to go to the grocery store, but i've been wanting to try http://thecookingguy.com/cookbook/recipe.php?id=258 OR http://thecookingguy.com/cookbook/recipe.php?id=254 ...if u bake either, let us know if it's yummy or not!!!
GagHalfrunt
Lifer
- Apr 19, 2001
- 25,284
- 1,997
- 126
Ok.
Peanut butter cookies
-------------------------
1-1/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine (room temp)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
Stir together flour, baking soda and salt.
In separate bowl, cream butter with mixer, add sugars and peanut butter, and beat til fluffy. Add egg and vanilla and beat some more. Mix in the dry ingredients until well incorporated. If the dough is too soft to work with, refrigerate it for awhile. Roll 1" balls of it in your hands, roll the balls in sugar (pour some in a bowl for this) and place on baking sheet. Take a fork and press it into cookies in a crosshatched pattern (like || then =). Bake at 375F for about 10 minutes (they'll be lightly browned.)
I usually double or triple the recipe and use creamy peanut butter. I don't like any other recipe for peanut butter cookies that I've ever tried. This one is the best.
------------------------------------------------------------
Cake
-------
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
2 to 3 tsp cinnamon
3 cups shredded (pick one): raw pumpkin (skin peeled off), raw zucchini (with skin on), carrots, apples, or any firm fruit or veggie you have around that would taste good.
1 cup vegetable oil
4 eggs
nugs, raisins, dried currants, dried cranberries, etc if you want
Stir it all together well, turn into greased and floured pan (mine is about 9x13x2). Bake 325F for 50-70 minutes in the middle of the oven (until a toothpick comes out clean when stuck in.)
I made up that recipe when I was a kid (won a prize at the county fair with it, hehe.
) It's really good and doesn't need to be frosted but you can put some cream cheese icing on if you want. 
Take a couple of pounds of mushrooms
wash mushrooms, take the tops off, chop the stems
Brown 1 lb Jimmy Dean sausage, strain grease off and set aside
Cook diced stems with garlic and herb (or other favorite) marinade in frying pan until most of the liquid is gone.
Combine stems with sausage in a bowl. Add a package of cream cheese, and some (don't remember how much) fresh parmasan cheese. Mix well
Put mixture into the tops of the mushroom on a cookie sheet
sprinkle remaining parmasan cheese on top
back @350 for 20-40 minutes (till brown)
Awsome stuffed mushrooms!
wash mushrooms, take the tops off, chop the stems
Brown 1 lb Jimmy Dean sausage, strain grease off and set aside
Cook diced stems with garlic and herb (or other favorite) marinade in frying pan until most of the liquid is gone.
Combine stems with sausage in a bowl. Add a package of cream cheese, and some (don't remember how much) fresh parmasan cheese. Mix well
Put mixture into the tops of the mushroom on a cookie sheet
sprinkle remaining parmasan cheese on top
back @350 for 20-40 minutes (till brown)
Awsome stuffed mushrooms!
Originally posted by: LolaWiz
let me share with you my "Chocolate panty remover recipe"
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee."
Original recipe yield:
8 servings
INGREDIENTS
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.
I think we have a winner.
TRENDING THREADS
-
Discussion Zen 5 Speculation (EPYC Turin and Strix Point/Granite Ridge - Ryzen 9000)- Started by DisEnchantment
- Replies: 25K
-
Discussion Intel Meteor, Arrow, Lunar & Panther Lakes Discussion Threads
- Started by Tigerick
- Replies: 21K
-
Discussion Intel current and future Lakes & Rapids thread- Started by TheF34RChannel
- Replies: 23K
-
-
Facebook
Twitter