- 4 (1-ounce) squares dark chocolate
- 4 (1-ounce) squares
- 10 tablespoons (1 1/4 stick) butter
- 1/2 cup flour
- 1 1/2 cups powdered sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons orange liqueur
Original recipe can be found here.
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
* I followed the directions, but mine were less molteny than I would have liked. Maybe it’s the high altitude. It was still super yummy! We served with vanilla ice cream and left the uneaten ones in their cups, covered with plastic wrap for several days in the fridge. Then we microwaved them up before eating. At this point they weren’t molteny at all, but a super moist cakey brownie….yum! Just typing this is making me want some…too bad we ate them all.
- 1 tsp yellow curry powder
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp ground cardamon
- 4 TBS coconut oil, melted
- 2 cups potatoes, diced
- 2 cups butternut squash, diced
Place potatoes and squash in large bowl. Mix spiced into oil and pour over potatoes and squash. (It helps if the potatoes and squash are at room temp so the oil remains melted). Mix the mixture and then spread over a baking sheet. Bake at 375 for 30-40 minutes until potatoes and squash are tender.
- 1/2 cup flaked coconut
- 1/4 cup seasoned breadcrumbs
- 3 chicken breast, butterflied
- 2 TBS coconut oil, melted
- 2 TBS butter, melted
In a shallow bowl stir together coconut and bread crumbs. Mix together butter and oil. Brush chicken with butter-oil mix and roll in coconut-crumbs. Place on baking sheet. Drizzle chicken with any remaining butter-oil mix. Bake at 375 degrees for 30 minutes or until chicken is no longer pink and juices run clear.
**Leftovers can be individually wrapped in foil and placed in a plastic bag, then reheated in a 350 oven until warm.
** I saw this in a recipe book at my friends house (of course, I made my own modifications) and took a photo. I can’t tell you what book or anything.
I can’t take credit for this idea…came straight from: Frugal Feeding. Once I saw his recipe, I knew I had to make it. Of course, being in the USA, I had to modify some of the ingredients and I went with what I had on hand.
- 2 cups crushed chocolate graham goldfish
- 6 TBS melted butter
- 4 TBS sugar
- 2 pk. – 16oz cream cheese.
- 1 cup sugar
- 2 tsp lemon juice
- 2 packets Taster’s Choice Chocolate Roast instant coffee (about 4 tsp).
- 4 medium eggs
- 3 bananas, mashed
For the most part I followed the directions linked above, except I forgot to leave in the oven and let cool with the door open. I baked at 350 for an hour. I had little kids running around at the end, which is why I’m sure I forgot the end.
We served it up a few days later with some chocolate syrup. Yum! But, tonight we I’m going to make up some whipped cream to go on top.
- 1 lb. broccoli (cut and separated, stems and florets)
- 3 red potatoes, cubed
- 3 carrots, chopped
- 1/2 TBS oil
- 1 onion, diced
- 1 celery stock, diced
- 3 cloves garlic, minced
- 3 tbs. olive oil
- 3 tbs. flour
- 2 tsp. garlic powder
- 3 cups extra sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 cup milk
- 2 cups chicken stock
- 1 cup water from vegetables
- pepper to taste
In large pot place carrots, potatoes and broccoli stems (I had a pasta cooking bowl that allowed me to cook the broccoli in the same pot but keep it separate), cover in water and bring to a boil. Cook until tender.
Meanwhile, put 1/2 TBS oil, onion, celery and garlic in a skillet and saute. Once veggies are translucent, remove from heat and set aside.
In large Dutch oven, over medium heat, heat 3 TBS oil, add flour and garlic powder to make a roux. Stir constantly until golden brown. BE CAREFUL — EASY TO BURN. Have liquids standing by and ready.
Slowly add in 1 cup milk and cheese, stirring constantly to combine. Continue to add chicken stock, reduce heat.
In food processor, add half onion mixture and broccoli stems with tiny bit of water. Puree. Add to cheese mixture.
Drain veggies, reserving water. Add all remaining veggies, including uncooked florets to soup. Adding in 1 cup of the veggie water. Cook 20 minutes stirring often to keep from burning.
- 2 cups red potatoes, cubed
- 1 cup water
- Kiebasa Sausage (1pk), 1/2 inch pieces
- 1 onion, chopped
- 3 TBS maple syrup
- 1 tsp thyme
- 1 TBS honey mustard
Place potatoes and water in microwave safe bowl and microwave until tender.
Meanwhile, place cut Kiebasa in skillet on mid-high. Drizzle on maple syrup and honey mustard. Top with thyme and onions. Stir often to keep from burning. Reduce heat as needed.
When potatoes are almost done, separate from water and place in skillet. Add 1 TBS of water to skillet, reduce heat and cover. Stir occasionally until potatoes are cooked completely.
- fresh or frozen green beans
- minced garlic
- butter or substitute
- grated parmesan cheese
Saute garlic, butter and bean until tender. Remove from heat and add parmesan cheese.