I finally finished the recipe box for my oldest daughter. She has decorated her kitchen in grapevines, berries & stars so I went with her theme and used SU! Just vine for the grapevine. The berries are made with a new pencil eraser. The stars and hearts were cut using a Sizzix die. One the card dividers i used SU" Stars & Swirls and the star from SU! Teeny Tiny which retired a couple of years ago. I used SU! Inks, Barogue Burgandy, Cranberry Crisp, and More Mustard. She can finally take it home and fill it with yummy recipes like the wonderful Molten Chocolate Cake she makes. She found it in the Winter 2005 Kraftfood and Family Magazine. Prep time is 15 min/Total 29 min. Recipe as follows:
4 squares Baker's Semi-Sweet Baking Chocolate
1/2 c butter
1 cup powdered sugar
2 egg yolks
6 Tbsp flour
1/2 cup CoolWhip Whipped Topping, thawed
Preheat oven to 425 degrees, Butter 4 (3/4cup) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and 1/2 cup butter in lg microwaveable bowl on high 1 minute or until the butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between the 4 prepared custard cups.
Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around the cakes to loosen. Invert cakes onto dessert dishes. Top with 1 Tbsp of whipped topping and serve immediately.
Makes 8 servings, 1/2 molten cake each You can even make the batter a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.
The wonderful thing about these is the next day the leftovers taste like a yummy gooey brownie. Makes my stomach growl just thinking of them.......and I wonder why my rear is getting out of control! LOL