I’m down at my parents’ house for a few days, and due to “excessive heat” and also fascism I have been forbidden from using their oven to make a souffle, even though I have never made a souffle before and I would really like to and I don’t have an electric mixer in my own home so it’s impossible for me to make a souffle there, DAD. So I made them a chocolate custard instead, as punishment and also a form of psychological resistance. It was an amazing custard.
How do you find recipes? Here is my secret: I type the most important three ingredients I have into Google and see what comes up first. This is a method that almost never fails me. (Here is the recipe for chocolate custard I used last night, it is tremendous and I recommend you try it.)
Afterwards, while idly clicking through Related Links (DAMN RELATED LINKS, I ALWAYS CLICK THEM), I found a recipe for chocolate cobbler. Chocolate cobbler! Who ever heard of such a thing?
Now I understand that, if we’re sticking to tradition, this is not, in fact, a cobbler in the true sense of the word, as it contains no fruit filling or shortbread crust. But it’s also not really quite like a cake or brownies. The way it’s baked — a thick layer of brown sugar and cocoa over a chocolate batter, topped with very hot water — means it bakes up to form a crispy, biscuit-like topping that swaddles a running, molten chocolate-y sea. I’d say that’s cobbler enough for me!
This recipe has quite a retro vibe, but in the best way possible. Imagine a partially baked brownie (therefore the perfect brownie). It uses really basic ingredients, nothing fancy, but provides complete comfort in a bowl. I actually realized after the fact that my Chocolate Cobbler is in fact kin to Emma’s Warm Fudgy Pudding Cake, a similar layered cake-brownie-cobbler hybrid with Midwestern roots.
This woman — this perfect woman — has just described the consistency that every baked good, regardless of flavor, ought to have at all times. I want molten, half-formed almond croissants that crisp on the outside and ooze marzipan on the inside. I want cinnamon cookies that release spicy filling like lava. All baked goods should adhere to the Cobbler Principle, now and forever; all cakes should have the inner consistency of lava.
Please share with me the best and molten-iest recipes that you have, because I plan on dirtying the hell out of my parents’ kitchen before I leave.
Tags: baking, dessert, fascism, food, melty things, mom and dad are fascists, recipes, souffles
I would highly recommend getting an electric mixer, they’re pretty great and pretty cheap and all around a solid thing to have! In terms of molten stuff, I really like a traditional apple cobbler, where you chop up however many apples you want and toss them with some flour and brown sugar and cinnamon (how much? however much, really) and then you take an egg and a melted stick of butter and more brown sugar and flour and spices and mix it all up and put it on top. Then bake it at 350 for like 20 minutes, maybe.
My favorite “food with another food inside it,” however, is the very ~seasonal~ pumpkin spice muffin with a dollop of cream cheese hidden inside. Bless.
The Bay Area lives under the impression that everyone eats only take-out and toasted cheese. If you live in an apartment there and want a mixer, you have to stop using a cutting board or dry your dishes in the bathtub.
Alternatively, in an act of counter space desperation you could move your hideous childhood desk into your tiny kitchen. Not that I would know anything about that.
Oof, that makes sense. I forget that I am spoiled by my suburban North Carolina kitchen.
a happy medium may be an electric stand mixer.
oops I meant hand mixer! that doesn’t take up as much space.
I have this exact recipe under the name “Hot Fudge Cake.” I have been using it for years to make everyone I know feel better.
(Truly, it is magic! You make the cake batter, and then you put powder on top, and then HOT WATER on top of that, and then CHOCOLATE PUDDING GLORY.)
Mollie Katzan’s wonderful Chocolate Eclipse is my absolute favorite version of this, and her instructions are the best:
“Pour on the boiling water. It will look terrible, and you will not believe you are actually doing this, but try to persevere.”
Every time I make it, I think, “This DOES look terrible! But I WILL persevere.” And I do, and it’s terrific, even the gluten free version I cobbled together.
Yeah, it’s actually chocolate pudding cake. The recipe I have involves pouring a cup of hot coffee over the whole thing before you make it and it is THE BOMB. Also very fast & easy compared to other desserts.
In grad school there was a very high temperature convection oven that I used to melt my rocks down to make actual literal lava but I don’t think that recipe is good eats 🙁
Were you using fancy exotic salts? Everyone knows you can’t expect top-notch tastiness with conventional NaCl.
I bet if I threw in some Himalayan pink sea salt or whatevz it’d be DELICIOUS.
It might not be good eats, but if you stopped baking before the actual literal lava stage it might be gneiss eats.
Granitic gneisses, actually 🙂 No schist!
I don’t think my baking skills are up to snuff for anything that could be described as “molten” but I do always strive for moistness. After trying half a dozen red velvet cupcake recipes that all resulted in very disappointing, dry cupcakes I tried Martha Stewart’s recipe and holy god those things are moist and amazing. I want to marry Martha Stewart and steal all her secrets.
I learned a (not so) secret to moistness in a cake decorating class I took last year – set the oven 25′ lower than the recipe calls for, and DO NOT open the oven for 20 minutes. So far, so good!
I mean in terms of consistency and instant gratification it’s hard to go wrong with the old bake-a-Duncan-Hines-brownie-mix-for-20-instead-of-30-minutes method. To get the crispy outside, then broil it for like 3 minutes.
OH MAN THAT IS A GOOD IDEA
I learned from my MIL that a handful of chocolate chips kicks this up a notch.
Replace some of the vegetable oil with chocolate syrup if you’re feeling daring!
Oh, my! That is an intriguing idea! :-9
How bold!!
Last time I made brownies, it was Duncan Hines mix with melted, cooled butter replacing the oil and a splash of vanilla added because why not, and NO ONE COULD SHUT UP ABOUT THOSE BROWNIES, which is very nice but does make me wonder why I ever bother making them from scratch.
make this, it has bourbon in it which improves the consistency of man and cake alike.
http://cooking.nytimes.com/recipes/1560-maida-hea…
don’t fuck around with the breadcrumbs unless you feel like it though
edit: shit, now I’m not sure this is the recipe I thought it was, I make it out of a book and not the stupid old New York Times. Maybe leave out most the flour and double the bourbon if you want to be safe.
Recently I made this and it was glorious
http://www.thesugarhit.com/2014/02/chocolate-blac…
(for extra gooey chocolate deliciousness replace around a third of the flour with good-quality cocoa powder)
I picked the blackberries with my own hands, getting them covered in red-purple juice and scratches, which I reckon is a major part of any blackberry recipe
when I want a ‘just for me’ treat though I tend to make a microwave mug cake like this http://bakeddd.tumblr.com/post/75440041617/gooey-…
BRB, ditching work to go home and make chocolate cobbler.
The “supernatural brownies” recipe that the NYT ran a few years back consistently nets me declarations of love and proposals of marriage from friends, coworkers, and strangers at parties. Do Not Overbake.
http://www.nytimes.com/2007/04/11/dining/111brex….
Spicy chocolate bread pudding. http://tastylikeitshouldbe.blogspot.com/2008/09/m…
Well hello, sexy. I’m gonna make the heck outta this, and then perhaps I’ll make it again with some ginger and white pepper and maybe a bit of cinnamon.
p.s. Um, how many of us would chip in to buy Mallory a stand mixer? *Raises hand*
WE DO HAVE A DONATE BUTTON
Chocolate recipes: Since I discovered these cocoa brownies, I’m never going back to a mix. These are like the very best box-mix or Two-Bite brownies you’ve ever had, except more flavourful and moister and altogether more delicious. http://smittenkitchen.com/blog/2010/01/best-cocoa…
I made them for the six Burly Men who moved our crap last week and elicited many marriage proposals even though I am already married. That is how good they are: they will make people want you to commit bigamy. I’m hanging onto the recipe for the winter so I can bribe people to shovel my driveway for me.
Deb is queen o’ the brownie. I’m more partial to her “favorite” brownies (http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/), as opposed to her “best” brownies. She uses a lot of superlatives but SHE SHOULD because her baked goods are goddamn delicious.
BUT HER BLONDIES. http://smittenkitchen.com/blog/2006/11/blondies-f… Follow the recommendation at the bottom to brown the butter, use more vanilla than you think you need. These are ridonkulously good and they only dirty one pot, one bowl, and one pan. (If you use a large enough saucepan to brown the butter you could get away with one pot and one pan.)
I really love fluffy lemon pudding, which is pudding on the bottom and just barely cakey on top and absolutely delicious. It involves beating a lot of egg whites – I do this by hand since I don’t have a mixer either, but definitely take advantage while you have one. The recipe is in a cookbook called Forgotten Skills of Cooking.
OH MY GODDDDD
Take pity on us and type up the recipe? LEMON EVERYTHING, please and thanks.
It is called Lemon Delicious pudding and this is its recipe: http://www.stephaniealexander.com.au/what-to-cook…
Aaaannnnd I might have to make it for dinner.
I have made this Stephanie Alexander version twice and each time it’s been delicious. I’m pretty sure a choir of angels was singing as I took the first bite. Plus then (after demolishing half of it straight out of the oven), you put it in the fridge and it solidifies into a less runny pudding-y texture and is equally delicious the next morning for breakfast and ohhhhh. This recipe.
The recipe I used was a little different than the one Stellmaria links to. It calls for
3.5 T butter
1c + 1 T sugar
3 eggs, separated
3/4c flour
zest and juice of 2 lemons
1/2 pint whole milk
powdered sugar for dusting
Preheat oven to 350F. Cream the butter and sugar. Add the egg yolks then the flour. Add the lemon zest, lemon juice, and milk. Whisk the egg whites til stiff and fold into mixture. Pour into pie dish and bake 40 minutes. Serve hot with whipped cream. (It’s also pretty great cold the next day; whipped cream and strawberries are especially delicious with it.)
My advice for whipping egg whites and heavy cream by hand is to hold your wrist stiff and try to use your whole arm.
Fact. Googling the three most important ingredients is one of my methods for locating recipes; the other is just seeing how Martha does it. Bonus for CSA-havers: the site has veggie-centered slideshows, so if what you’ve got is too much cabbage, you can page through different preparations Martha would try.
Case in point: my “molten” recipe is this beet cake I bake when I am tired of beets. It does not taste of beets. It tastes of chocolate, and it is tender and melting in the mouth.
ETA: this was a reply to catweazle.
my mother once made me chocolate lava cake for breakfast in bed on my birthday. she is the most amazingest.
Could you possibly clone your mother and lend her out to those of us who have slightly (drastically) more health-obsessed parents, who would never do a thing like this in a million years?
This was a bad piece to read on a day when my lunch is uninspiring veggie casserole leftovers and even more uninspiring slightly burned chicken strips (husband: “You said you like them crispy!”) and I forgot my wallet so I can’t run out and buy something.
Right? Uninspiring lunches and food posts never mix.
The recipe I have for a thing sort of like this is called brownie pudding. It is indeed delicious. Though, based on the pictures in the recipe, I think mine has a higher gooey stuff to cake ratio.
Molten brownies. They exist, they are glorious. There is always a fresh pan of them at the soup/salad place my kid likes, so I eat a lot of salad & then get a giant bowl of molten brownie topped with a bit of vanilla soft-serve.
It is the dream, and I live it.
Molten brownies were on the menu at my wedding reception. I ignored the actual wedding cake and exercised Bride Privilege to eat not only my own molten brownie but also my brand-new husband’s and someone else at our table who claimed to be too full for dessert.
What kind of evil twisted people did you invite to sit at your head table who dared to show up at your wedding and not save room for cake?
I mean, obviously you did the right thing eating their portion (and your husband’s) but I urge you to reexamine your choice of boon companions.
Maybe it was that most rare of boon companions – the one who pretends not to want dessert so that their friend, the bride, can have thirdsies.
Yeah, giving your molten brownie to the bride while already a guest beloved enough to be at the head table is just grounds for becoming polyamorous.
Or maybe they saw the look in my eyes and realized that if life and limb they valued they had better slide that plate up to me and say no more of it.
Okay, they get a pass, then.
Nah man I never eat dessert at weddings. By then I’m having a good time, have eaten enough, and don’t want to be slowed down by sweets. ONWARDS TO THE BAR AND THE DANCE FLOOR!
But dessert all the other times, of course.
I make a double batch of this Chocolate Pudding Cake whenever I need a quick chocolate molten fix. You mix it IN THE PAN so there’s practically nothing to clean up. It’s perfect.
[Cues up apocalyptic Latin chanting]
The Pillow Cookie! Brownie within! Chocolate chip cookie without!
I usually use a Ghirardelli box mix brownies for the core, because they tend to keep their moisture very well through the two rounds of baking. But I’ll have to try out the Smitten Kitchen recipe aravisthequeen linked upthread.
Last week I worked at a library where someone had brought in oreo-stuffed chocolate-chip cookies and they probably took a year off of my life and were worth every lost day.
Last week I went to a party where someone had stuffed blonde brownies with birthday cake oreos in the middle.
All of these things for the win!
That sounds similar – in spirit and taste – to my favourite dessert of all time, AKA My Mum’s Amazing Self-Saucing Chocolate Pudding. With this one you end up with a thick, moist chocolate cake covered in a layer of molten chocolate sauce, but hey! Principle’s the same. It’s also a one-dish counterpoint to the idea that vegan food has to be boring OR good for you. Also specially good for winning the hearts of dairy- or egg-intolerant children.
Reproduced verbatim from mum’s notes:
Self saucing chocolate pudding
To serve around 6 (or three people stuffing their faces)
Preheat oven to about 180 Celsius (medium hot but not ludicrous).
1.Measure out:
150g SR flour (must be self raising)
165g granulated sugar
2 tablespoons cocoa powder
and mix these dry ingredients together in a bowl
2.Melt 30g of margarine. Add
125ml milk, milk substitute of your choice, or water in a pinch [Ed.: I make mine with soy milk and it’s great]
drop or two of vanilla extract
When mixed, add these liquid ingredients to the dry ones to form a thick batter. Put the batter into a deep greased oven proof dish leaving plenty of room in the dish because …
3.Measure out:
150g dark brown sugar
4 tablespoons cocoa powder
and mix these two together and then pour/shake/sieve/spoon evenly over the batter in the dish to cover it completely.
4.Measure out:
425ml warm water
and then pour it over the back of a tablespoon or similar onto the powder (if you don’t it drills a hole in the topping).
5.Put in oven (on a oven sheet if you’re worried it will spill) for around 40 – 50 mins depending on your oven, When its done it will look like cooked cake with dark brown sauce. If it starts to burn a bit before the cake is cooked cover it with foil for last period of cooking.
6. Eat hot.
I love the name of that pudding.
OMG I MUST EAT THIS. I have a dairy intolerance and an insatiable lust for gooey chocolate things.
(insert nerdy alchemy joke here)
(your mother is clearly a wizard)
YES! I was reading the ‘chocolate cobbler’ recipe and thinking, is this not self-saucing pudding? Are SS puddings not common in the US?
YES THANK YOU. After living in Australia for a few years, I realized how direly the U.S. is lacking in pudding (in the Commonwealth rather than the Cosby sense). Sticky Date pudding is amazing, it lives here – http://www.nigella.com/recipes/view/sticky-date-p…
mallory’s recipe is easily veganized too (see the comments on the kitchn).
i cannot wait to cover it in frosty coconut milk whipped cream and then DIE.
I tried to make a thing once that called itself brownie pudding cake that I think was supposed to be the same kind of thing as that chocolate cobbler, but I forgot to add the baking powder. It did not end well.
We were at a party with the saddest gluten free brownies (TM). (Look, if anyone has tips for making Trader Joe’s gluten-free brownies tasty, please share them here, because as far as I can see the dominant flavor is rice.
I was determined to come up with a gluten-free recipe of my own (oh the hubris) – but I was very very lucky, and my second attempt is glorious and amazing but, sadly for people with more than one food intolerance, also contains every single non-wheat food allergen and also a couple high FODMAP foods. Still.
It’s a slightly tweaked version of Ruth Reichl’s Artpark brownies, where four eggs are whipped forever with salt and then mixed with melted chocolate and butter and flour – but instead of flour, you use ground hazelnuts or almonds. IT IS BETTER THAN THE WHEAT VERSION.
http://mostlyplantsrecipes.blogspot.com/2014/04/g…
These are really good. Not as convenient as a boxed mix, and I was giving the food processor the Most Skeptical Stinkeye of all time during the mixing, but actually, really really good. It’s possible they could be even better if I followed the recipe exactly, but I will never believe that. http://chocolatecoveredkatie.com/2012/09/06/no-fl…
Aha! I knew there had to be a way to make brownies with fewer major allergens. Thanks!
Fair warning: black beans are a high FODMAP food, so obviously separate your friends into allergies and carbohydrate intolerant cliques.
http://www.nigella.com/recipes/view/flourless-cho…
Nigell has the best brownie recipe I have ever had – I’ve never made it with sauce but it’s AMAZING and GF as well.
Oh, these look amazing. Like fudge disguised as brownies.
I normally make them with either minty or orange chocolate. Once for my sister’s birthday I did orange, and was inspired to make them into sharks with half-chocolate-orange-segment fins.
The “best cocoa brownies” recipe from Smitten Kitchen only have half a cup of flour in them, and I’ve been very successful swapping it out for both soy and coconut flour — i bet any nut flour would be really good.
Two nights ago, as we got the first real snow of the year, I made gooey rum cake and ate it hot with mango sorbet. Recipe below- I skipped the sauce and overnight thing because I wanted cake right that second and could hardly wait for it to come out of the oven. I also left out the pudding mix part because I didn’t have any, and it remained delicious.
http://www.kingarthurflour.com/blog/2012/11/26/ca…
My other favorite hot and gooey dessert thing is Banana Upside Down cake- so good, especially w/ extra spices. And it has a rum caramel sauce that becomes the topping. Put some coconut ice cream on that sucker and eat the entire batch.
http://www.epicurious.com/recipes/food/views/Bana…
Upside down cakes are the best! Like a cobbler flipped over with caramel sauce on top. Mmmm.
My college cafeteria would have chocolate cobbler once in a blue moon that would always ran out if you didn’t get to dinner early enough. There would be a long line and a cafeteria worker standing over the tray of chocolate cobbler who would physically spoon some onto your plate (this was a self-serve cafeteria) because left to their own devices probably only 2 or 3 college kids would have gotten to have any.
This is my go-to chocolate cake – heavenly. From good old Gourmet magazine, how I miss it. <sniff>
Warm Chocolate Raspberry Pudding Cake
http://www.epicurious.com/recipes/food/views/Warm…
“The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting.”
OH MAH GAH i have all of these things. DYING TO MAKE THIS.
Cook-Out has, among its bounty of flavors, a chocolate cobbler milkshake and it’s pretty awesome.
We called this “Chocolate Oven Pudding” and it was a favourite at camp.
It also exists in lemon.
Nigella has a chocolate raspberry pudding cake that is the business. In fact I think I’m going to procrastinate my thesis some more tomorrow by making one. http://demon-cook.blogspot.co.uk/2010/10/chocolat…
I have no thesis but I do have raspberries, so I am also making this tomorrow.
The first time I had sticky toffee pudding was on The Isle of Arran off the coast of Glasgow. It is a magic place and the sticky toffee pudding sealed that deal. It is best with a scoop of great vanilla ice cream. This recipe is damn close, but much easier.
http://www.nigella.com/recipes/view/easy-sticky-t…
BTW if you haven’t made it yet, that recipe (and half the ones online) misses out the 250g butter!
What!! Sacrilege!!! Well spotted.
Well, the directions have it in, but the ingredients list doesn’t! So it was saying ‘melt the butter, chocolate, coffee and sugar in a pan’ and I was looking up and down the ingredients list to see how much butter and it wasn’t there! Luckily it’s online in a few places and I did find it before the chocolate burned!
It looks and smells amazing.
Mmmm looks amazing! I didn’t make it in the end because it would have involved putting on real shoes and leaving the house for ingredients. Soon though…
Smitten Kitchen’s salted caramel brownies are probably the closest to heaven I will ever get.
http://smittenkitchen.com/blog/2013/02/salted-car…
We made these little cakes this weekend and they were awesome: http://www.kingarthurflour.com/recipes/chocolate-…
The description says:
First, there were chocolate lava cakes: jumbo-muffin sized chocolate cakes with molten fudge centers. Now, enjoy the sequel: molten-center minis, whose lave-flow comes not from unbaked batter, but from a chunk of solid chocolate added to the center of each tiny cake before baking. Cakes bake, centers melts, chocoholics enjoy!
This is in my oven RIGHT NOW, thank you The Toast!
UPDATE: and now I’m eating it. GREAT recipe!!! I subbed in carob for the cocoa powder, applesauce for the butter, and stevia for the sugar, and I used gluten-free pancake mix instead of flour. My kids loved it!
[kidding about the substitutions, I don’t hate myself]
I was so sad for half a second. Then I realized you were trolling and rejoiced.
Mallory, you can come to my house if you want to make a souffle.
“mom and dad are fascists” is the perfect teenage dirtbag tag.
I actually like my cheap, light Hamilton Beach 2-in-1 mixer (the stand is detachable, so you can use it as a hand mixer, too) better than my mother’s fancy schmancy Kitchen-aid. Will the Williams Sonoma people get me for saying that? Like the Beygency, only with muffins?
Here is an amazing recipe for Nutella frosting. I like it with chocolate Whoopie pies instead of cupcakes: http://sallysbakingaddiction.com/2013/03/14/choco…
Behold, the pudding/souffle hybrid!!! : http://www.davidlebovitz.com/2012/12/hot-chocolat… The light-as-air crust of the soufflé-ish top belies the perfectly oozy glob of chocolate within. This is a recipe that cannot fail.
It is insanely easy but looks very impressive, and I have fooled many a person into thinking I bake with a defter hand than I will ever possess. It’s probably easiest to beat the eggs with an electric mixer but I always do it by hand because my mixer is older than I am and only the highest speed works anymore, which usually means EGGS EVERYWHERE. But this is a recipe you will not regret.
Accidental molten recipe: make a serving of chocolate cake in a mug (in the microwave, shut up, you don’t know my life), but add a mashed banana. The banana will cause the batter in the middle to never bake completely, giving you a surprising lava center in what was supposed to be banana-chocolate cake.
And it’s not molten on the inside, but my dad made a volcano cake for my brother’s 14th birthday. He marbled together red velvet and chocolate cake into a volcano shape, frosted it, then stuck a sugar-filled tea light holder on top. You soak that sugar in 151 rum, letting the rum overflow and run down the sides of the cake. You then light it on fire. For heightened effect, put the cake on a stand inside a metal bowl filled with dry ice.
Um, I make mug cakes or cookies WEEKLY. There is no judgment here. Especially because I add nutella and not bananas to mine and it’s basically to the same effect (fiery molten innards).
If you’re a bit adventurous and have access to some shredded suet (and lots of time), this is really good.
http://www.bbc.co.uk/food/recipes/sussex_pond_pud…
As a cheat, I recommend the British approach of drowning all warm desserts in hot pouring custard, otherwise known as Creme Anglaise, otherwise known as Birds Custard (powder). This is one good cake for that treatment: http://allrecipes.com/recipe/crazy-cake/ I also grew up in Minnesota eating warm cake squares drenched in fruit compotes (rhubarb sauce, hot applesauce, strawberry, raspberry, blueberry). And for my third suggestion: if you take equal parts of chocolate chips and heavy cream and melt them together (in the microwave, or on the stovetop, stirring occasionally) you get a blissful hot chocolate sauce for drenching things in, or eating with a spoon for that cake-free lava experience. If the pan burns slightly it can be a real pain to get off, not that I wish to antagonize your parents.
Oh oh! Speaking of British techniques you just reminded me that my grandma’s answer to slightly dry cake was to split it and fill with jam (or even better, lemon curd) and whipped cream to make a Victoria Sandwich Cake. And to think that British cookery was once mocked, pfffft.
To prevent burning, you can make a bain-marie (which is much less complicated than the fancy name suggests). Just put the chocolate and cream in a heat-proof bowl (glass works very well), use a pot to heat a bit of water to boiling, and then put the bowl on the pot. Ideally, the bowl should be larger than the pot, and thus remain suspended above the water. This makes the heat indirect and the chocolate will love you for it!
Note: While this does require an extra dish, all you’re putting in it is boiling water, so you don’t really have to wash it afterward, and it prevents the pain-in-the-ass burned chocolate, so I personally consider the minor added steps worthwhile.
Oh! Self-saucing chocolate pudding. Yes, this used to be my go-to dish. When I was in high school, I made a huge one once a week and ate it for breakfast every day, reheated in the microwave. Every time I eat breakfast as an adult I feel disappointed in how growing up worked out.
Wait, wait, I have the molten recipe for you! My sister created it when we were children. Or read about it somewhere. Either way, she made it happen.
YORK PEPPERMINT BROWNIES
by laylapalooza’s equally gluttonous sister
Ingredients:
box mix of brownies (or your own recipe! let the spirit move you)
+
a bag of those smaller york peppermint patties (you will want about 20)
Recipe:
Make the brownie mix. Pour half of batter into 9×13 pan. Place unwrapped York patties in pan in rows. Pour the rest of the batter on top. Cook at 350 F for about 30 minutes (or whatever your individual box says).
IT IS MOLTEN AS SHIT. Basically, the chocolate on the york patties melts and then the candy inside the york patty becomes basically … really hot sugar lava. It’s super messy and delicious and you should eat it while you could still burn your tongue on it.
Seriously, I promise these are good, if insane. I made them for a party this summer and no one gave me the side-eye and everyone ate them.
These sound fabulous, and are going on my List Of Things to do.
You won’t regret it. I promise you. I kind of want to try it with Reese’s Cups and see what happens because I am a **scientist**.
I love self-saucing puddings — I lived in London and discovered them because they are not a thing in the US.
Additionally, one related thing that I love to make is individual molten chocolate cakes (like this: http://www.marthastewart.com/1074362/warm-chocola… but you add a salted caramel to the inside — it melts along with the chlorate during the baking and it is incredibly, unbelievably delicious.
Not molten but more in the line of your pudding, I’m a sucker for all things chocolate orange and this is my absolute favorite:
http://www.epicurious.com/recipes/food/views/Choc…
This is a recipe which everyone should automatically despise based on the lack of real actual ingredients, but it is one which I still love despite its lack of sophistication. It also may have already been mentioned upthread but do I look like the kind of person who reads 113 comments to make sure I’m not duplicating work? Because I am definitely not that kind of person. I’ve heard a lot of names for this but can’t remember any of them at the moment besides this: Cherry Dump Cake.
1. Dump a can or two (probably two) of cherry pie filling into a glass baking dish.
2. Dump an entire (or most of, depending on the size of your dish) package of white or yellow (I prefer yellow) cake mix on top of the pie filling. Spread to cover.
3. Pour 1/2-1 cup melted butter over the cake mix. Cover as much of the mix as you can with butter. Think there’s too much butter? There’s not. Pour more butter. A little bit more in the corner there, I think you missed a spot. Ok you’re good.
4. Bake at 350 degrees for about 35 minutes, until the top begins to brown.
5. Serve with a scoop of ice cream, a side of insulin, and a stack of napkins.
this is the most perfect dessert I could imagine
WAY too late for this, but it sounds like what I know as Devil’s Float. My grandma got the recipe in her high school home ec class, in which they made food that was then *actually served* in the cafeteria!
It’s look very delicious. But I have idea, try to replace sugar with brown sugar
I make a double batch of this Chocolate Pudding Cake whenever I need a quick chocolate molten fix. You mix it IN THE PAN so there’s practically nothing to clean up. It’s so perfect.
You must try brown sugar as part of this cake, i make it in my kitchen and very delicious
I really love fluffy lemon pudding, which is pudding on the bottom and just barely cakey on top and absolutely delicious. I made a huge one once a week and ate it for breakfast every day, reheated in the microwave. Every time I eat breakfast as an adult I feel disappointed in how growing up worked out.
Yesss, big succes for first time try this recipe… so delicious… visit http://www.grosir-bros.com
Yesss, big succes for first time try this recipe… so delicious… visit http://www.grosir-bros.com
good, this is the most perfect dessert I could imagine
I really love fluffy lemon pudding, which is pudding on the bottom and just barely on top and absolutely delicious. It involves beating a lot of egg whites – I do this by hand since I don’t have a mixer either, but definitely take advantage while you have one. The recipe is in a cookbook called Forgotten Skills of Cooking.