Molten Chocolate Cakes
- 1 cup unsalted butter
- 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
- 5 large eggs
- 1/2 cup sugar
- Pinch of salt
- 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
- 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes), or small soufflé/ramekins
- 1 (6 ounce) container raspberries, barely moistened and rolled in about
- 1/2 cup sugar right before serving
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.
Bread Pudding with Irish Whiskey Sauce
- 6 slices day-old bread
- 2 tablespoons butter, melted
- 1/2 cup raisins (optional)
- 4 eggs, beaten
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Irish Whiskey Sauce
- 1 1/2 cups sugar
- 2/3 cup water
- 1/4 cup light butter
- 2 ounces 1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)
- 1/4 cup Irish whiskey
- 1/4 cup 1% low-fat milk
Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, Cook until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.
Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired
- 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) or fresh frozen peaches/unthawed
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, cut into small pieces
- 2/3 cup buttermilk
- 1 tablespoon brown sugar, for topping
- Whipped cream
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.
Adapted from Ina Garten’s Pear and Apple Crisp
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Macoun apples (6 apples) (or all apples, berries)
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the topping: nocoupons
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. If using frozen fruit, you do not need to thaw the fruit first.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm