Tag Archives: Baking

Easy Lovin’ Chocolate Lava Cake for Your Valentine

"All you need is love.  But a little chocolate now and then doesn't hurt".  Charles M. Schultz.

“All you need is love. But a little chocolate now and then doesn’t hurt”. Charles M. Schultz.


Make these individual chocolate “molten lava” cakes and get laid lots of compliments from your loved one for Valentine’s Day.  Trust me.  Nothing says love like burning the roof of your mouth on the melty chocolate center of these little gems.


Preheat oven to 425 degrees.

Serves 4   (or maybe only 2 – one for your sweetie, 3 for you)

1/2 cup butter

4 squares semi-sweet baking chocolate

1 cup plus 2 tablespoons confectioner’s sugar, divided

2 whole eggs plus 2 egg yolks

6 Tablespoons cake flour, sifted

1/2 tsp vanilla extract

Fresh berries for garnish (optional)


In a medium sized microwave-safe bowl, melt butter (cut into chunks) and chocolate (broken into pieces) for about 1 minute.  Stir.  If butter is not melted, microwave in 15 second increments, stirring after each.


When butter is completely melted, add 1 cup sifted confectioner’s sugar and stir until smooth.


Add egg and yolks and stir until batter is smooth.  Add vanilla extract and sifted flour.  Stir until smooth.  Do not over-mix.


Pour batter into 4 ramekins sprayed generously with non-stick baking spray.  Bake cakes for 12 minutes.  The sides will be set but the top will still be soft, but should not be runny.   Let cool 3-5 minutes.  Place inverted serving dish over ramekin, and turn over to release cake onto plate.


Lightly sift confectioner’s sugar over cake.


Decorate with berries, if desired.  Serve warm.


Enjoy…but seriously – don’t burn your mouth on the hot, gooey chocolate center.  It’s very hard to make out with burned lips and tongue.  Or so I’m told.


Happy Valentine’s Day all you crazy lovers!


Photo credits:  All photos property of k8edid.


Filed under General Mumblings, K8e's Kitchen

K8edid’s Top Secret World Famous Soft Chocolate Chip Cookie Recipe

Image: Billboard at the Oak Ridge Facility warning workers to keep silent with regards to anything seen or heard while working on the Manhattan Project (© Ed Clark/Life Magazine/Time & Life Pictures/Getty Images)

You know those “World Famous” chocolate chip cookies that everyone raves about?  Yes, the ones made from the recipe on yellow package of semi-sweet chips?  Yes, those.  Everyone loves those, right?  Blech. Pfffft.  Ack.  (Cue screeching brake sounds and audible gasps.)

Yes, you heard me right.  Blech.  Those flattened out, greasy little blobs look like something you might find lying about in a cow pasture.  A colossal waste of raw cookie dough (salmonella, be damned!!!!).  They taste unfinished, somehow, and greasy.  I prefer my chocolate chip cookies to be light, fluffy, and soft.

This top secret recipe has been shared before, but only a few times.  Invariably, everyone with whom I have shared the recipe accuses me of leaving out an ingredient or two, or of not giving good directions.  What is eventually revealed, however, is that the world-class cookie-baker-wannabe has changed up the recipe in an effort to save time, labor, or calories.  DON’T DO IT.  Also, get a meat fork to stab those family members who will invariably be hovering about the kitchen waiting for you to turn your back so they can steal the raw dough from your bowl.  Or stealthily obscond with warm-from-the-oven-cookies until the batch you promised for the office potluck numbers in single digits.

So, here we go.  For those cookie purists who insist on using butter, messing up 3 or 4 bowls in the process of making cookies, and those who insist on making substitutions – if you try this recipe and insist on doing it your way – don’t yell at me.


Preheat oven to 350 degrees Fahrenheit.  Bring ingredients to room temperature.

1 cup margarine (I can hear you cookie “must use butter” purists groaning – Stop it!!)

2/3 cup packed light brown sugar

2/3 cup granualated sugar

1 tsp vanilla

1 tsp salt

1 1/2 tsp baking soda

1/2 tsp baking powder

3 large eggs

2 Tbsp water

3 3/4  cups flour

12 oz semi sweet chocolate pieces

Beat room temperature margarine with a mixer until pale and fluffy.  Add brown sugar and beat thoroughly.  Add granualted sugar and beat thoroughly.  (There is a lot of “beat thoroughly” in this recipe – it is important to make the cookies light and fluffy.  The dough will look more like a cake batter at first – just work with me, okay?) 

Add vanilla, baking powder, baking soda, water, and salt.  Guess what — beat thoroughly.  Add eggs, one at a time, beating thoroughly after each egg.  Add flour, one cup at a time. Beat with mixer (Yep, thoroughly) after each addition.  If you do not have a heavy duty mixer you may want to switch to mixing with a large wooden spoon after the second cup of flour is added – I have burned up more than one hand mixer with this recipe.  The dough will be very stiff.  Stir in chocolate chips.

Form cookies by rolling heaping tablespoonfuls of dough into a ball.  Place on ungreased cookie sheet.  Flatten slightly with your hand.  Bake in 350 degree oven for  12-13 minutes.  Cookies should be pale and fluffy, and when touched will leave a slight indentation.  Cool on cookie sheet for 1-2 minutes then cool on rack or clean dish towel.   Makes 24 – 28 good sized cookies, depending on how many vultures swiped your dough when you were bent over taking the cookies out of the oven. 

If you bake the cookies until they are browned, they will be dry and hard and even your dog will not eat them.  Even dunking them in coffee won’t save them.  Go ahead and throw them out or take them to work – someone there will eat them – but don’t admit to making them, you have a reputation to uphold, after all.

Yummy. Just plain yummy.

 Preferred by Armadillos everywhere:


Filed under humor, K8e's Kitchen, Uncategorized

Tidings of Comfort (Southern) and Joy (Almond) – Or Let Them Eat Cakes

I know you are looking for a few more gooey, yummy recipes for those holiday get-togethers.  Here are a couple of swell offerings.  Or you could just let everyone else fend for themselves, get yourself a bottle of SoCo and a bag of Almond Joy Bites, and call it a day.
English: Red Southern Comfort logo
Image via Wikipedia

Southern Comfort Cake


1 pkg yellow cake mix

1  pkg (3.5 oz) instant vanilla pudding mix

4 eggs

1/2 cup milk

1/2 cup vegetable oil

1/2 cup Soutern Comfort liquer

1 1/2 cup chopped pecans

Preheat oven to 350 degrees F.  Spray 9 inch bundt pan with non-stick cooking spray.

Combime the cake mix, instant pudding, eggs, milk, oil, and Southern Comfort.  Beat for 2 minutes.  Add chopped pecans and stir well.

Pour batter into pan.  Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until a toothpick inserted into the cake comes out clean.

Let cake cool 10 minutes in the pan, then invert onto a cake plate.  Pierce with wooden skewer over top and sides.


1/4 cup butter

1/8 cup water

1/2 cup sugar

1/4 cup Southern Comfort

Melt butter in small saucepan. Stir in water and sugar.  Boil for 3 minutes, stirring constantly.  Remove from heat and stir in Southern Comfort.  Brush 1/2 of glaze evenly over top and sides of cake.  Let cake cool again.  Brush or drizzle remaining half of glaze over top and sides of cake.  Dust with sifted confectioners sugar before serving.

English: An Almond Joy bar, broken in half.

Image via Wikipedia


1 (18.5 oz.) pkg. devil’s food cake mix
1 (12 fluid oz.) can evaporated milk
2 1/2 c. white sugar
25 large marshmallows
14 oz. flaked coconut
1/2 c. butter
2 c. semi-sweet chocolate chips
3 oz. toasted almonds

Mix cake mix and bake as directed for one 9 x 13-inch cake.In a saucepan, combine 1/2 of the evaporated milk and 1 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.

In a saucepan, combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.

(Recipe courtesty of Cooks.com) http://www.cooks.com/rec/view/0,186,152181-226201,00.html


Filed under Uncategorized