Carnival's Warm Chocolate Melting Cake

Hey ladies!

Here's the recipe for Carnival's Warm Chocolate Melting Cake...yummmmmmmy! I haven't made it yet, but with these ingredients...how can you mess it up!

Love you!

Carnival's Warm Chocolate Melting Cake

8 ounces semisweet chocolate
1 cup (2 sticks) butter
7 eggs, divided use
6 tablespoons sugar
1/2 cup flour
Vanilla ice cream, for serving

Preheat oven to 375 degrees. Melt chocolate and butter; cool 10 minutes.

In separate bowl, mix 4 eggs with sugar. Whisk. Add flour and whisk. Add remaining 3 eggs. Add egg mixture to chocolate mixture. Pour in individual baking cups or ramekins.

Bake until just done, about 15-20 minutes (interior will be melting, not set).

Serve with vanilla ice cream.

Makes 8 servings. Approximate nutritional values per serving: 460 calories (64.7 percent calories from fat), 8 g protein, 35 g carbohydrate, 27 g sugar, 2 g dietary fiber, 35 g fat, 250 mg cholesterol, 60 mg sodium.

Slammin' Salmon

Although Haley has given up on our detox (she had Chick Fil-A, 2 waffles, cream cheese frosting, and several other non-detox-friendly foods) I am persevering:) Tonight we made mustard glazed salmon, steamed green beans, and roasted garlic & rosemary mashed potatoes. I didn't really want to make mustard salmon, because I always think it comes out too "dijony" but I took inspiration from the lovely Giada (http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-salmon-with-herb-mustard-glaze-recipe/index.html).

Mustard Glazed Salmon

Serves 2

Ingredients

2 salmon fillets
1 tsp. dried rosemary
1 tsp. dried thyme
1 Tbsp. lemon juice
2 Tbs. whole grain mustard (or stone ground)
1 Tbs. dijon mustard
A few grounds fresh black pepper
1/2 tsp. salt

Mix together rosemary, thyme, lemon juice, mustards, pepper, and salt. Set glaze aside. Place salmon in a baking dish coated with cooking spray. Broil for 2 minutes then cover with glaze. Bake 5 more minutes or until cooked through. Boom. Enjoy!

Roasted Garlic & Rosemary Mashed Potatoes (Vegan!)

Serves 2

Ingredients

1 clove garlic
2 potatoes
1 tsp. dried rosemary
1 tsp. salt
1/2 tsp. pepper
2 Tbs. olive oil, divided
1/4 cup almond milk (or any kind of milk)

Roast garlic clove by peeling off the outer layer, cutting off 1/4", drizzling with 1 Tbs. olive oil and rubbing it in, then rolling it up in foil tightly. Bake at 400 degrees for approximately 35 minutes. In the meantime, peel and roughly chop 2 potatoes. Cover with water and boil for approximately 30 minutes, or until soft. Strain water from potatoes then lightly mash. When garlic is done roasting, let cool, then squish (there's probably a better term, but I feel like "squish" works, too) the garlic out of it's "pod." Depending on how soft it is, you can either squish into a paste, or chop, before adding to the mashed potatoes. Add rosemary, salt, pepper, olive oil, and milk to mashed potatoes and mix. Add more or less milk depending on desired consistency.

Steamed Green Beans

Ingredients

Water
Green Beans
Salt

Steam green beans. Salt. Enjoy:)

Deliciousness during a Detox

As you know, Haley and I are on a detox. Well, I am on a detox:) Haley has done pretty well, but there have been a few slip ups. I, too, have not been immune to the occasional brownie and a few red velvet truffles. But...with small group tonight I wanted to enjoy my dinner and stay on the straight and narrow. So, I made Almond Chicken Soup, and it was yummy! For your vegetarian ways, you can just omit the chicken and add a bit more onion. I always add more onion, and I also add about a tablespoon of lime juice to the soup. One more thing...I've never used collards. I've used turnip greens before, but I normally use spinach because it's what I have on-hand. Serving with a lime wedge is also a definite must.

Almond Chicken Soup (recipe from http://www.wholeliving.com/recipe/almond-chicken-soup-with-sweet-potato-collards-and-ginger)

Ingredients

Serves 4

• 4 cups chicken stock
• 1/2 yellow onion, diced
• 1 minced garlic clove
• 1 large sweet potato, peeled and diced (2 cups)
• 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup smooth almond butter
• 1 cup collard leaves, coarsely chopped
• 2 tablespoons minced fresh ginger
• Coarse salt and freshly ground black pepper
• 1 lime, cut into wedges

Directions

1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
3. Ladle the soup into bowls, and squeeze with lime wedge.

Read more at Wholeliving.com: Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Bruschetta and a Cupcake Fail

A little birdie told me that you have a fever that only cowbell...and goat cheese bruschetta can cure:) I made some tonight for our "Celebrate Haley Game Night" and it was sooooo good! Here's the recipe! You can also find it here: http://recipes.health.com/recipes/10000001046830-goat-cheese-bruschetta

Goat Cheese Bruchetta

Ingredients
1/2 cup chopped seeded plum tomato
2 teaspoons chopped fresh oregano
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup (2 ounces) goat cheese with fine herbs, divided
8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Preparation

1. Combine first 6 ingredients in a medium bowl, tossing gently. Let stand 15 minutes.

2. Spread 1 1/2 teaspoons goat cheese on each bread slice. Using a slotted spoon, arrange 1 tablespoon tomato mixture over cheese. Serve immediately.

Also...we made some cupcakes out of my new Dreamcakes Cupcake Cookbook. And....they were a disappointment. The recipe called for soft wheat flour (whatever the heck t hat is) so I used wheat pastry flour. The result was something similar to cornbread. The cream cheese frosting was amazing though, so here is that recipe:)

Dreamcakes' Cream Cheese Frosting

Ingredients
1/2 cup (1 stick) softened butter
1 8oz. package of cream cheese
2 16oz. boxes of powdered sugar
1/4 tsp. salt
1 tsp. vanilla extract

Preparation
Mix together butter and cream cheese until smooth. Slowly incorporate all powdered sugar until well blended. Mix in salt, then vanilla. Voila.

See you tomorrow in MEMPHIS!!!
Bethany

P.S. Haley iced these beauties. Aren't they awesome?!?

Cheesonomics: The Greatest Era of Grilled Cheesidency

Hi guys. Got a new recipe here that sounds easy. Here's the kicker: cause it is. Ha ha ha ha.

Ingrediantes:
1 baguette (french or sourdough)
desired amount of cheese (not to sound like a douche, but I prefer butterkäse)
2 Tbsp. butter (what? you don't like butter)
2 Tbsp. Local organic sunshine infused God made mustard

Break. Boom. Easy, I know.
Directianos:
Cut off about 5 inches of baguette then cut horizontally. Put 1 Tbsp. of butter into a nonstick pan on medium heat till completely melted. Once the butter is melted place the 2 pieces of bread face down onto the buttered pan and move it around to soak up the butter. Check every 20-30 seconds till the bottums are golden brown (and don't burn yourself clumsy Clara). Now take the bread out of the pan and place cheese on one half. Reunite the halves ceremoniously into a whole preferably to the song "We Belong Together". Put another Tbsp. of butter in the pan. Once it melts put the sandwich in and press it with a spatula for about 20 seconds then flip. Repeat this process until cheese is melted and bread is dark golden brown. Take sandwich and put on a plate. Add 2 Tbsp. of local organic sunshine infused God made mustard for dipping sauce and eat. Enjoy. Love.

Grilled Cheese (with Ham)

~Haley (#3 Sister)

Mmmmm Caaarrrbbbssss! Love them! :)

Ok so I HAD to share this with you! I made some KILLER Challah bread and blueberry muffins this weekend! And by killer I mean that I'm gonna need to be killing that exercise bike because I can't stop eating both of them! Ok so here's the Challah recipe and I actually got it from Aunt Peggy when I went to visit...I halved the recipe and it gave us a good sized loaf and it's SOOOO much faster than the other one I use to make.

"Varda's Best and Easiest Challah" (No clue who Varda is)

Put all of this into a big bowl:
-2 packages rapid rise yeast
-1 TBL salt
-2/3 cup sugar
-7-8 cups flour
-2 eggs
-1/2 cup oil
-2 cups hot water

1. Mix together and knead either with a machine or by hand. Dough should feel tacky for best consistency.
2. Let rise in oiled bowl for 20-30 minutes.
3. Shape into loaves and let rise 15-20 more minutes.
4. paint with egg mixed with a little water
5. Bake in preheated 350 degree oven for 23-26 minutes or until golden brown.
When I make bread I always prehear the oven and set the bowl on it to keep it warm and then cover the dough while it's rising with a towl. It came out wonderfully!!! I'll post a picture soon!

Ok onto the Blueberry Muffins!!! They are like gourmet style! And I'm totally going to experiment with the base to make all different types because it's such a good recipe. I found it on allrecipes.com and only made a couple of changes.

RIDIC Blueberry Muffins (my new title for them :)

-1 and 1/2 cups all purpose flour
-3/4 cup white sugar
-1/2 tsp. salt
-2 tsp. baking powder
Mix all of these together.

In a 1 cup measuring cup put in 1/3 cup oil and an egg. Fill the measuring cup to the top with milk (any milk will do...Iused Almond Milk). Add this to the dry ingredients and mix only until just slightly combined. Batter will be thick. Fold in 1 cup of fresh blueberries.

Preheat oven to 400 degrees or 375 if using a nonstick pan. Grease muffin tins and pour in batter leaving only enough room for the topping.

Topping: Cube 1/4 cup of butter and mix in 1/2 cup brown sugar, 1/3 cup flour, and 1 and 1/2 tsp. cinnamon with a fork.
Crumble topping on muffins and bake for 20-25 minutes.

ENJOY!!! I love you seestor! :)

Getting Crafty with Burlap

I was inspired yesterday, so I went to the fabric store and bought supplies to make a table runner, cloth napkins, and burlap place mats. Aren't you proud of me? I only got to one project, though. Take a look at my beauties!


The photos looks so super-amazing because I downloaded a free photo-editor here: http://www.photoscape.org/ps/main/download.php. Cool, huh? My amazing editing skills may not show the placemats in much detail, but trust...they're pretty stinkin' awesome and really easy.

I bought 3 yards of burlap (at $3.99 a yard) and have already made 10 placemats. And, I have tons leftover. Placemats are 13" x 17", so I made a template out of copy paper and used it as my guide. Then, I frayed the edges by pulling 3-4 strands off along each edge. The finished product is natural and practical. Love it!

I know this isn't a recipe, but I thought you'd be interested. Love you, sis!

Bethany