Chocolate Peanut Butter Lava Cake for One

Posted by: Maggie

Sometimes, you need hot, decadent, melty chocolate quickly.

Maybe you don't want to wait for butter to soften. Maybe you don't want to drag out your mixer, or dirty a lot of bowls. Maybe you simply don't want leftovers staring you in the face.

This is a recipe for when you're feeling impatient or lazy, but can't quell your chocolate cravings with a handful of chocolate chips, or that random chocolate Snack-Pak that's been hiding in your fridge and never seems to expire.

This takes 5 minutes to mix together, and 10-15 minutes to bake, depending on your oven. You can't tell from this photo, but when you cut into this, thick, fudgy, chocolately "lava" slowly pours out. Make it tonight!

Here's what you'll need:

Non-stick baking spray
Unsweetened cocoa powder, for dusting
1 tablespoon butter
1/4 cup semi-sweet chocolate chips
1 large egg
4 teaspoons sugar
1 tablespoon peanut butter (or 1 tablespoon bourbon if you don't want PB!)
Pinch of salt
1 teaspoon flour
Powdered sugar and berries for garnish, if desired

Place a baking sheet in the oven, and preheat oven to 375 degrees. Spray a ramekinwith baking spray, and dust with cocoa powder. Set aside.

Place butter and chocolate chips in a microwave safe dish, and nuke in 15-second increments, stirring in between, until melted. In a medium bowl, whisk together egg, sugar, and peanut butter until thoroughly combined. Whisk in chocolate mixture until incorporated. Lastly, mix in salt and flour.

Pour batter into ramekin, and place on the baking sheet in the oven. Bake for 10-15 minutes. You will know it's done when the top looks dry, but the cake still jiggles. Let cool for 5 minutes, then run a knife around the edge to loosen. Carefully invert onto a plate, and garnish with powdered sugar and berries, if desired. Eat immediately!

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Source: adapted from Joy the Baker Cookbook: 100 Simple and Comforting Recipes

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Shirley Temple Cupcakes

Posted by: Annie

Growing up, my sisters and I were not really allowed to have soda. Soda was reserved for "special occasions," like when we had birthday parties, or the occasional babysitter (poor babysitter.) So, on the occasions we were allowed to have it, it was a a BIG DEAL. 

Typically the no soda rule applied to when we ate out in restaurants, but on the rare occasion we were given the "go," I can remember choosing a Shirley Temple. I think my main motivation behind ordering this classic drink was because I adored the maraschino cherries that came on top. When considering recipes to make for Valentine's Day, Shirley Temples came to mind - specifically, a recipe for Shirley Temple cupcakes that I had discovered on The Curvy Carrot a few months back.

These cupcakes are delicious and festive, and are the perfect addition to your Valentine's Day celebration.

What you will need:

For the Cupcakes:

1 1/2 cup flour, plus 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, room temperature
1/2 cup cherry 7-Up
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
Red food coloring

For the buttercream frosting:

1 stick unsalted butter, room temperature
Pinch salt
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon fresh lemon juice
1 tablespoon maraschino cherry juice

For garnish:

12 maraschino cherries

Preheat oven to 350 degrees, and line a cupcake pan with paper liners.

In a large bowl, combine 1 1/2 cup flour, baking powder, and salt and whisk. Set aside.

Using a stand mixer and paddle attachment, beat butter and sugar until light and fluffy, approximately 2-3 minutes. Add eggs one at a time, and combine well.

Lower the speed of the mixer and add half the flour mixture. Next, add half of the 7-Up and continue to alternate adding flour and 7-Up until completely added. Next add vanilla and almond extracts, and mix well.

Remove 3/4 cup of the batter and place in a small bowl. Add flour, cherry juice, and food coloring (to desired red color.) Distribute red batter to the bottom of each cupcake liner (approximately 2-3 teaspoons per liner.)

Top with remaining cupcake batter, being careful not to mix the two. Bake for 15-20 minutes, or until a toothpick comes out clean. Be careful not to over-bake.

For the frosting, using a stand mixer, cream butter for 2-3 minutes until light and fluffy. Reduce the speed to low and add salt, powdered sugar, extracts, lemon juice, and maraschino juice. Frost cupcakes, and top with a maraschino cherry.

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Source: The Curvy Carrot

Brie and Bacon Quiche

Posted by: Maggie

Sooo, Valentine's Day is next Tuesday, as I'm sure you're all aware. 

I totally neglected coming up with a Valentine's themed dessert to share with you, and definitely won't have time to do so in the next 5 days.

May I offer you a quiche instead? Eggs, cream, bacon, and copious amounts of cheese are romantic, right?

If you disagree, may I suggest making these red velvet cupcakes instead? Perhaps some mini-raspberry swirl cheesecakes? Maybe some chocolate cherry cookies? All thoroughly delicious options.

If you're not here for a Valentine's Day treat, let's move along and talk about this quiche. I bookmarked this recipe last spring, and finally got around to making it last week. Hellooooo, best quiche ever. I know quiche has a reputation as chick food for some reason, but Jeff loved this. He mumbled something through bites about calling it meat and egg pie instead, so if you're serving this to anti-quiche men, feel free to change the name.

Here's what you'll need:

1 frozen deep-dish pie crust, pre-baked if instructed (I didn't pre-bake mine)
4 ounces Brie, rind removed if desired, cubed
4 ounces Swiss cheese, diced
10 slices bacon, cooked crisp and crumbled
6 large eggs
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 dash each nutmeg, salt, and pepper

Preheat the oven to 375 degrees. Place the pie crust on a small baking sheet. Evenly place cheeses in the bottom of the pie crust. Layer crumbled bacon on the top. Beat the remaining ingredients in a large bowl, and pour into the pie crust. Bake in preheated oven for 45 minutes, or until a pick comes out clean. Cool for 20 minutes before serving.

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Source: Tasty Kitchen