TGIF! I cannot even tell you how happy I am to be off for THREE days this weekend. My first week back has been much, much harder than I ever imagined. I cherish all the time I have with my baby girl, now more than ever.
When I was on maternity leave, we would eat dinner while the baby was awake. Now that she is only home for a couple of hours (or less!) before she goes to bed, I don't do a thing until she is asleep. I'd rather eat late then miss out on the few hours we have with her. And it also gives Jeff and I a chance to catch up without distractions :)
So, last night's dinner looked like this:
I used the newest homemade crust dough at Publix. It's five grain, and it's delicious. They have a great pizza fridge now at my Publix that has tons of dough balls and all the toppings, sauces, and cheeses you need. I love that. We used turkey pepperoni and part skim mozzarella. Had to save room for this...
Peanut Butter-Chocolate Molten Lava Cakes! I'm losing my craving for sweets that I developed during pregnancy....but it's still there. I saw all the chocolate recipes on the web lately, and decided to make my own version. Because peanut butter + chocolate = heaven.
I start by buttering the ramekins and dusting them with cocoa powder.
Make sure you use unsweetened cocoa! Next, I made my batter. I took a shortcut (it was 9pm- haha) and microwaved the chocolate and butter in 30 second intervals. This way you can stir it until everything is melted. You can also use a double broiler like the recipe calls for.
Once the batter was complete and poured, I baked these guys for 14 minutes at 400. They came out perfectly.
If you eat the cakes straight from the oven, they will pour chocolate from the center. We were finishing a show (Revenge - LOVE!), so we waited 15 minutes and they were still really gooey in the center. Delicious. And a 30 minute recipe...total.
Have a great weekend everyone! Enjoy :)
PEANUT BUTTER-CHOCOLATE MOLTEN LAVA CAKES
1/2 cup semisweet choc chips
2 tbs butter + extra butter for greasing
1 egg and 1 egg white
2 tbs sugar
1 tbs peanut butter
1 tbs flour
1 tsp unsweetened cocoa (for dusting)
Preheat oven to 400°. Generously grease bottoms of ramekins with the 2 tbsp of butter, then dust inside and sides of buttered ramekin with ½ tsp unsweetened cocoa per ramekin.
In a microwave safe bowl, melt 2 tbs butter and chocolate chips together stirring after 30 seconds. This should take a minute total until you get a smooth liquid, set aside to cool for 2-3 minutes.
As the chocolate mixture cools, in a separate bowl, mix eggs, sugar, and peanut butter. Slowly add in chocolate mixture, one third at a time. Add 1 heaping tbs flour, whisk together. Pour mixture into ramekins set on a baking sheet.
Bake for 13 1/2 to 14 minutes for a molten lava cake. Bake 15 for a cooked through one. Serve immediately- Enjoy!