Double Chocolate Lava Cake

Thank you Betty Crocker for this great recipe. It's a strange concoction but the end result is amazing. 

Ingredients:

1

  cup Gold Medal® white whole wheat flour

3/4  

cup granulated sugar

2

  tablespoons unsweetened baking cocoa

2

  teaspoons baking powder

1/4  

teaspoon salt

1/2  

cup milk

3

  tablespoons butter or margarine, melted

1

  teaspoon vanilla

1

  cup semisweet, bittersweet or milk chocolate chips (6 oz)

1/2  

cup packed brown sugar

1/4

  cup unsweetened baking cocoa

1 3/4

cups very hot water

  Ice cream, if desired

Directions:

Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.2

Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.

Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream.

Banana Bread Heaven

This is THE best banana bread recipe I have ever made! It is so moist and delicious. This loaf was completely gone in 3 hours!I think the people in my house are purposely not eating the bananas so I have to make more bread with them.

Ingredients:


1 cup sugar
1/4 cup butter softened
3 mashed ripe bananas
1/4 cup milk
1/4 sour cream
2 large egg whites
2 cups flour (i used 1/2 white, 1/2 wheat)
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt


Streusel Topping (optional):
1/4 cup chopped walnuts
1/4 cup packed brown sugar
2 tbs flour
1/2 tsp cinnamon
1 1/2 tbs butter


Directions:


Preheat oven to 350 degrees. Combine sugar and butter in a bowl and beat at medium speed until well blended. Add banana milk, sour cream, and egg whites; beat well and set aside.


Combine flour, baking soda, cinnamon and salt in separate bowl and mix well. Slowly add dry ingredients to creamed mixture beating until blended. If making streusel; mix all ingredients with a fork until crumbly. 


Spoon batter into a greased 9x5 loaf pan. Sprinkle optional streusel mixture evenly over the batter. Bake at 350 degrees for 1hour and 10 minutes. 

Glazed Walnuts

I like to add a bag of these to gift baskets. They are really yummy I make extra because everyone eats them while I'm cooking them!


Ingredients:


1 egg white
1/2 cup packed brown sugar
2 tbs cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tbs vanilla extract
1 pound walnuts halves


Directions:


Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. In a large bowl beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger and vanilla. Add nuts and stir to coat. Spread evenly onto prepared pan. Bake for 30 minutes, stirring occasionally until well toasted and golden brown. Remove from oven and cool completely. Store in airtight container.

Chocolate Mint Sandwich Cookies

• 
• 
  
• Cookie Ingredients:
• 1 cup all-purpose flour
• 6 tablespoons unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoon (1 1/4 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Filling Ingredients:
• 10 tablespoon (1 1/4 sticks) unsalted butter, at room temperature
• 1/2 cup confectioners' sugar
• Pinch of salt
• 1 1/2 cups Marshmallow Fluff
• 1/4 teaspoon peppermint extract
• Red and green food coloring

Directions:

1. 1. Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined.
2. 2. Divide dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day (or freeze for up to 1 month).
3. 3. Preheat oven to 350ºF. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4-inch-thick rounds (36 slices per log); place on baking sheets 2 inches apart. Bake until cookies are dry on top, about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough.
4. 4. Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling.