Soft-Centered Chocolate Puddings

Here's the recipe I gave Morgan and Carol yesterday. I hope I didn't over-sell it. Although from my point of view (it being so easy and so delicious), that can't really be done.

Soft-Centered Chocolate Puddings
serves 4 (but easily tripled. Just in case.)

7 oz bittersweet chocolate, chopped (or chocolate chips)
7 T unsalted butter
2 T all-purpose flour
1/2 c sugar
3 large eggs

creme fraiche for serving (So says the recipe. Usually we serve with nothing, or vanilla ice cream.)

Pre-heat oven to 400 degrees. Melt chocolate and butter in double boiler until melted. Stir, remove from heat.

In a small bowl, mix flour and sugar. In a medium bowl, whisk eggs. Whisk in flour & sugar, then stir in chocolate/butter until combined. Scrape into 4 1-cup ramekins. Bake for about 12 minutes, until edges are firm and center is still runny. Serve warm.

(Remember it's supposed to be pudding and not brownies, or you'll never take it out of the oven. Which is actually fine. You can bake it at least twice as long, and it's still delicious.

We bake ours in oven-safe tea cups. Also, since there's so few ingredients, you'll really notice if you use nicer chocolate.

Enjoy!

Cardamom Tea Bread

Cardamom is my new BFF. (Sorry cumin.) This recipe is based on one from my bread machine cook book, but changed enough that I think I'm allowed to post it to the Wide McCarty World.

3 large eggs
3/4 c sugar
1/3 c coconut oil, warmed to liquid (or other vegetable oil)
1/4 c buttermilk
1 c sour cream
1 Tablespoon vanilla extract
1 1/4 c whole wheat flour
1 c all-purpose white flour (or 2 1/4 white, no wheat)
2 t baking powder
1 t baking soda
2 1/2 t ground cardamom
1/2 t salt

Mix together, bake at 350 for about an hour. It fills a loaf pan very full, but hasn't overflowed yet for me. It's strangely and powerfully delicious toasted the next day with raspberry jam.

Grape Salad

Someone brought this in to work today and I had to remind myself not to eat it all. 
The brown sugar and pecans taste just like the crumble on top of apple crisp.

Ingredients 1 (8-ounce) package cream cheese, softened
1 cup sugar
3/4 cup sour cream
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 pound seedless green grapes
1 pound seedless red grapes
1 cup chopped pecans

Instructions
1.In a large bowl, combine cream cheese, sugar, sour cream, and vanilla;
stirring until smooth.  Toss gently with grapes to coat.
2.In a small bowl, combine brown sugar and pecans and pour over grapes.
Cover and chill.
This can be made the night before.

Makes 10 - 12 servings

Frozen Bar Cookies

My recipe card cites Cecelia McCarty as the creator of my favorite bar-shaped dessert.

Preheat oven to 400.

Mix 3 c. oatmeal, 1 c. brown sugar, 1 c. coconut, 1/2 c. white sugar, 1 c. butter. Spread on cookie sheet and bake for 12 minutes or until brown.

Melt 6 oz. chocolate chips and 1 cup peanut butter. Spread over bars like frosting. Cut into bars then freeze. Serve cold.

Molasses Sugar Cookies

These cookies are delicious and easy. As an added bonus they look beautiful.

3/4 c shortning
1/4 c molasses
2 t baking soda
1/2 t cloves
1 t cinnamon
1/2 t ginger
1/2 t salt
1 c sugar
2 c sifted flour

Melt shortening over low heat. Cool. Add sugar, molasses, and egg to the shortening and beat well. Sift all dry ingredients and add them to the sugar mixture. Mix well. Chill the dough.

After the dough has cooled form into 1 inch balls and roll in sugar. Bake for 8-10 minutes at 350. After 5 minutes, take out and hit pan to flatten cookies, and bake for the remainder of time.

Chocolate Pot de Creme

I double this to get 6 larger servings. Embarrassingly easy to make. Yum.

3/4 c milk
2 T sugar
1 tsp. instant coffee
1 6-oz. pkg. chocolate chips
1 egg
1 tsp vanilla
pinch of salt

Scald milk and add to all other ingredients in blender. Blend at low
one minute (or until blended). Pour into 6 glasses/custard cups and
chill. Top with whipped cream and toasted almonds or whatever.

Lori's Butterscotch Goodies

Thanks to Lori for making 'em, and Sarah for getting the recipe!

3 c. Rice Krispies
1 pkg. butterscotch chips
1/2 c. peanut butter (Lori uses chunky)
M&M Baking bits

Melt chips in microwave. Stir in PB until creamy. Add rice krispies. Let
cool a little bit, stir in M&Ms and drop onto waxed paper.