Mini Molten Chocolate Cakes with Mocha Sauce

These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.

Ingredients

4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped

2 tablespoons unsalted butter, cut into chunks

1 tablespoon granulated sugar

1 1/2 tablespoons light cream

2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided

1 tablespoon light corn syrup

1 large egg

2 tablespoons extra virgin oil

1 teaspoon vanilla extract

1/8 teaspoon sea salt

5 tablespoons confectioners’ sugar

3 tablespoons all-purpose flour

1 tablespoon unsweetened Dutch-process cocoa powder

1-3 teaspoons boiling hot water

Directions

Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see "No Microwave?" below.) 

Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling: 

Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) 

Stir until the sugar dissolves. 

Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. 

Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter: 

When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. 

Return the remaining chocolate mixture to the microwave. 

Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). 

In two batches, whisk the egg mixture into the warm chocolate until well blended. 

Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes: 

Remove the filling from the freezer. 

Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. 

Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). 

Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. 

Smooth out the batter to cover the filling.

Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding-like, 6 to 9 minutes.

Let cool on a wire rack until firm, about 2 minutes. 

Place a cutting board on top of the pan and invert the mini cakes out onto it. 

If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve: 

Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. 

Serve the warm cakes drizzled with the sauce.

Tips:

1. No Microwave! 
2. Melt chocolate in a double boiler instead: 
3. Place chopped chocolate in the top of a double boiler over hot, but not boiling water. 
4. Gently stir until the chocolate is almost melted. 
5. Remove from the heat and stir until it melts completely.

Classic Candy Corn Upside-Down Cake

Bake a classic dessert! Buttery rich and the caramel candy corn make this yellow cake flavorful and delicious. 

INGREDIENTS

1 Betty Crocker Super Moist Butter Yellow Cake Mix

2/3 cup packed brown sugar

1 small bag of candy corn

¼ cup margarine (not butter, you need the moisture)

DIRECTIONS

Preheat oven to 350°F.

In 9-inch square pan, melt butter in oven.

Sprinkle brown sugar evenly over melted butter.

Arrange candy corn over brown sugar.

In medium bowl, mix the cake batter according to the directions on the box.

Pour batter over candy corn.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Serve warm.

Ghoulish Halloween Recipes

Delicious Roasted Chicken

This fabulously delicious Roasted Chicken recipe was great, simple, moist, and ready right on time... the whole family loved it so it gets made often.

Ingredients

1 (4 to 8 pound) chicken

For the brine

1/2 cup sea salt
1/2 cup light brown sugar
2 quarts vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice
1 1/2 teaspoons chopped candied ginger
2 quarts heavily iced water

For the aromatics

1 green apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
1 Tablespoon sage
Olive oil

DIRECTIONS

2 to 3 days before roasting:

Begin thawing the chicken in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. 

Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 2 gallon stockpot. 

Place the thawed turkey (with innards removed) breast side down in brine. 

If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. 

Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. 

Add steeped aromatics to the turkey's cavity along with the rosemary and sage. 

Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the chicken on lowest level of the oven at 500 degrees F for 30 minutes. 

Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 4 to 8 pound bird should require a total of 1 to 1 1/2 hours of roasting. 

Let the chicken rest, loosely covered with foil for 15 minutes before carving. 

Apple Grilled Sweet Potatoes

Deliciously spiced sweet potatoes are grilled with apples for a perfect mouth watering blend. Grill and Oven directions.

Ingredients

2 large sweet potatoes, sliced and diced

1 apple - peeled, cored and thinly sliced and diced

Ground cinnamon to taste

Brown sugar to taste or Splenda

1/2 cup butter

Directions

Grill

Preheat an outdoor grill medium heat. 

In a bowl, toss the sweet potato and apple slices and dice with the cinnamon and sugar.

Divide the mixture into 4 portions, places each on a large piece of aluminum foil.

Top each with an equal amount of butter.

Tightly seal foil around each portion.

Place foil packets on the grill, and cook 40 minutes.

Turning every 5 to 10 minutes, until potatoes and apples are tender.

Oven

Preheat an oven 350 degrees F. 

In a bowl, toss the sweet potato and apple slices and dice with the cinnamon and sugar.

Divide the mixture into 4 portions, places each on a large piece of aluminum foil.

Top each with an equal amount of butter.

Tightly seal foil around each portion.

Place foil packets on the grill, and cook 40-50 minutes.

Bake until potatoes and apples are tender.

Herbs Potatoes

Herbs Potatoes is a simple but fabulous side dishes that your family will enjoy, and they go well with just about any main course.

Ingredients

4 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary powder
1/2 teaspoon garlic powder
3 Tablespoons extra virgin olive oil

1 Tablespoons melted salted butter
Sea salt, to taste 

Directions

Preheat oven to 450 degrees F.

Cut the unpeeled potatoes into 1/4 inch slices.

Place the potato slices on well greased shallow baking pans.

Combine pepper, oregano, thyme, sage, and rosemary, garlic, salt, and oil in a small bowl.

Brush the potato slices with herb mixture.

Bake, BBQ or  Grill the potato slices for about 20 minutes or until they are well-browned but not too crisp.

Hawaiian Dinner Rolls

Even the beginner cook can make these home-made "Hawaiian Dinner Rolls". They must chill 2 hours. Or you can make them up 3 days in advance. 

Ingredients

2 cups coconut milk (110 degrees F)
2 ½ packages yeast
½ cup butter, melted; or 1 stick unsalted
1 teaspoon sea salt
6 ¼ cups all purpose flour
½ cup white sugar

1 Teaspoon vanilla

3 large eggs

Directions

Combine coconut milk (110 degrees F) and yeast in large bowl; let stand for 5 minutes.

With wooden spoon, stir in butter, sugar, eggs and salt.

Add flour, 1 cup at a time and beat in as much as you can.

Cover and refrigerate for at least 2 hours, or up to 3 days.

Punch dough down and divide into 24 balls for dinner rolls or 3 equal parts for bread loafs.

Place in a oiled 9 x 5 inch baking pan, 5 rows 3 across or in loaf pans.

Cover and set in a warm spot until they double in size.

Bake at 350 degrees for 25 to 30 minutes or golden brown.

Brush tops with melted butter.

Serve warm.

Roasted Turkey

This fabulously delicious Roasted Turkey recipe is great, simple, moist, and ready right on time... the whole family will love it!

Ingredients

1 (16 - 20 pound) Turkey

For the brine:

1 cup sea salt

1 cup light brown sugar

3 quarts turkey or vegetable stock

2 tablespoon black peppercorns

2 1/2 teaspoons allspice

2 1/2 cups ginger ale

3 quarts heavily iced water

For the aromatics:

1 green apple, sliced
1 onion, sliced
2 cinnamon stick
1 cup water
6 sprigs rosemary
2 Tablespoon sage
Olive oil

Directions

1 to 2 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and ginger ale in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 2 gallon stockpot. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 4 to 16 hours, turning the bird once half way through brining process.

Preheat the oven to 500 degrees. Remove the trukey from brine and rinse inside and out with cold water. 

Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Coat the skin liberally with olive oil.

Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees. A 16 to 20 pound bird should require a total of 4 to 4 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for 1 hour before carving. 

Ghoulish Hell-Hound Meatloaf

"Ghoulish Hell-Hound Meatloaf" will become your favorite go to recipe. It's easy to make and delicious plus it includes a yummy ketchup based topping. 

Ingredients

2 pounds lean ground beef

1 teaspoon Sea Salt

1/4 teaspoon ground black pepper

4 cloves garlic; minced

1 teaspoon fresh basil; minced

1 medium red bell pepper; diced

1 medium red onion; diced

1/2 teaspoon fresh parsley; minced

2 large eggs

1/4 cup A1 Stake Sauce

2 Tablespoons Worcestershire sauce

1 large yellow onion; sliced

Topping Ingredients

1 cup ketchup

2 Tablespoon Grandma’s Molasses

1 Tablespoon French's Mustard

Directions

Line the bottom of the crock pot with the slices of yellow onion.

Pour in 1 1/4 cups of water or beef broth.

In a large bowl mix together all meatloaf ingredients well.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the crock pot.

Mix together the topping ingredients and spread over the loaf.

Cover and cook on low for 6-8 hours or on high for 2-3 hours.

Oven Directions

1. Place a rack in the center of the oven and preheat the oven to 375 F.

Line the bottom of a large ceramic baking dish with the slices of yellow onion.

Pour in 1 cups of water or beef broth.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the baking dish.

Mix together the topping ingredients and spread over the loaf.

Cover and cook about 2 hours or until done.

Remove and let rest 8-10 minutes.

Serve.

Grandma's Easy Meatloaf

"Grandma's Easy Meatloaf" will become your favorite go to recipe. It's easy to make and delicious plus it includes a yummy ketchup based topping. 

Ingredients

2 pounds lean ground beef

1 teaspoon Sea Salt

1/4 teaspoon ground black pepper

4 cloves garlic; minced

1 teaspoon fresh basil; minced

1 medium red bell pepper; diced

1 medium red onion; diced

1/2 teaspoon fresh parsley; minced

2 large eggs

1/4 cup A1 Stake Sauce

2 Tablespoons Worcestershire sauce

1 large yellow onion; sliced

Topping Ingredients

1 cup ketchup

2 Tablespoon Grandma’s Molasses

1 Tablespoon French's Mustard

Directions

Line the bottom of the crock pot with the slices of yellow onion.

Pour in 1 1/4 cups of water or beef broth.

In a large bowl mix together all meatloaf ingredients well.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the crock pot.

Mix together the topping ingredients and spread over the loaf.

Cover and cook on low for 6-8 hours or on high for 2-3 hours.

Serve.

Creamed Corn Cornbread

"Creamed Corn Cornbread" is an old great Southern cornbread recipe that is delicious and easy to make.

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.

Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together until combined.

Slowly pour into the dry ingredients and mix for 3 minutes.

Pour into iron skillet.

Bake at 425 degrees F. 5 minutes.

Lower to 350 degrees and bake until golden brown or unit a toothpick comes out clean.

Slice and serve.