Molten Chocolate Cake

It's not the first dessert I think of on a warm, sunny beach day like today but this cake is actually fitting for any occasion, any season, any day of the week because it's simple and impressive at the same time. You can toy with the cooking time to get various degrees of moltenness. I like mine not too gooey and little more cake-like but Nick likes his really molten so I just take one ramekin out earlier than the other.

It's also ideal because it makes four - just enough for two people to eat two nights in a row or just enough for four, or a small, intimate dinner party. You won't have to reckon with leftovers and even if you had leftovers, this is so dark, rich and satisfying that I actually feel satiated after one.

Oh, and maple whipped cream on top. Just to get fancier.

Molten Chocolate Cakes with Whipped Cream

• 12 oz dark chocolate, chopped (I use Trader Joe's pound plus, dark chocolate)
• 1/4 cup unsalted butter, cubed
• 4 large eggs, room temperature
• 1/4 cup white sugar
• Pinch of salt
• 1/4 cup brown sugar, packed
• 1/3 cup all purpose flour
• 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• 1 large pinch cayenne (about 1/4 teaspoon)

• 1 cup heavy cream
• 2-3 tablespoons maple syrup (depending on how sweet you like it)
• 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)

1. Preheat oven to 400 F2. Melt the chocolate, butter, and sugar over a double boiler or just rest a glass bowl over a slightly smaller pot almost full of water. Turn off the heat and let it cool for a minute.

3. Meanwhile, whisk together the eggs and salt, and add it to the melted mixture. Whisk it together quickly so the eggs don't cook. Add the vanilla, cayenne, and flour. Mix until just incorporated.
4. Grease the ramekins and fill until almost full with batter.
5. These are ready to go right into the oven: Bake for 10-11 minutes, 12 if you don't want if super gooey.
6. Meanwhile whip together the cream, maple syrup, and vanilla until soft peaks form.
7. Serve with whipped cream on top.

Recipe from: http://thekitchykitchen.blogspot.com/search?updated-max=2012-10-27T08:45:00-07:00&max-results=7&start=7&by-date=false

The Pioneer Woman's Sunday Stew

Something about eating stew just goes straight to my heart and soul and creates a deep level of contentment in me. I love the heartiness of the meat and starchy veggies (like carrots and potatoes and turnips) and the deep layer of spice that is all at once subtle and strong.

Combine stew with french baquette slices, mashed potatoes, or biscuits, and a glass of wine and I can't ask for anything more.

Stew takes time but it's so worth it. We made a big batch of Manchego Garlic Mashed Potatoes to go with the stew and it fed us for days. For us it was a Sunday, Monday, Tuesday and maybe even Wednesday stew.

Sunday Stew

• 3 Tbsp Olive Oil
• 1 Tbsp Butter
• 2 pounds beef stew meat (I buy mine from Trader Joe's)
•  Salt and pepper
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 4 ounces, weight tomato paste
• 4 cups beef stock or broth
•  Several dashes worcestershire
• 1/2 tsp sugar
• 4 whole carrots, peeled and diced
• 2 whole turnips, peeled and diced
• 2 Tbsp minced fresh parsley (I don't like parsley so I used rosemary)

1. Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

2. Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

3. Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

4. After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

5. When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

Recipe from: http://thepioneerwoman.com/cooking/2013/01/sunday-night-stew/

Mashed potatoes recipe from: http://www.foodandwine.com/recipes/mashed-potatoes-with-manchego-and-olive-oil

I'm going to share the perfect dessert to go with stew tomorrow! Check back ;)

Breakfast Goody: Blueberry Bran Muffins

I don't think I've ever baked with Bran before. I don't like bran cereal so I didn't think I'd like a baked item with bran in it but I was proved wrong with this recipe. The bran actually provides a natural tasting sweetness to the batter and also makes the muffins bake nice and dense but crisp on the top.

I loved these muffins and can't wait to munch on them this weekend on our car ride to Arizona. Happy Mother's Day weekend everyone!

Blueberry Bran Muffins

• 2 eggs
• 1 1/2 cups buttermilk
• 1/2 cup canola oil
• 1 1/2 teaspoons kosher salt
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon zest
• 3/4 cup natural cane sugar
• 2 cups Bran Cereal (like All-Bran), crushed with your hands or the  back of a wooden spoon until it has the density of gravel
• 1 1/4 cups whole-wheat flour
• 1 cup all-purpose flour
• 2 cups fresh or frozen blueberries

1. Preheat the oven to 350°F. Whisk together the eggs, buttermilk, oil, salt, baking soda, vanilla extract, lemon zest and sugar. Stir in the bran cereal and both flours and mix well until thoroughly combined. The batter should be pretty stiff at this point. Carefully fold in the blueberries.

2. Line a muffin tray. Fill each cupcake liner to the very top with batter. Bake for 35 minutes or until the tops are firm and slightly brown. Let cool for 15 minutes before removing muffins from tins. Serve warm or cover and store at room temperature for up to 3 days. 

Recipe from: http://www.thekitchn.com/recipe-blueberry-bran-muffins-recipes-from-the-kitchn-188539