Adrien's Recipes

Sunday, May 8, 2016

Chili's Molten Lava Cake Copycat

Ingredients:
Betty Crocker Devils Cake Mix
1 pack chocolate instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil

Hot Fudge:
1 cube butter
1 cup evaporated milk
1 cup chocolate chips
1 tsp vanilla
1 pinch salt
2 cups powdered sugar

Caramel sauce
Vanilla Ice Cream
Hard Shell Chocolate topping

Preheat the oven to 350 degrees and grease large muffin tins with nonstick spray (you can also use soufflé dishes). Mix all ingredients on low speed for 30 seconds, then medium speed for 2 minutes. Baking time will differ depending on what size dishes or tin you use so check frequently until they are baked through. Turn out to cool. (Remember you will beating these upside down so you'll want them level. Typically flipping them on a level surface to cool does the trick.)

Hot Fudge
Melt all of the ingredients (minus the vanilla) in a medium saucepan over medium heat. Bring to a boil, stirring constantly. Continue to boil and stir for two minutes. Remove the pan from the heat and continue to stir for one minute. Allow the fudge sauce to cool.
Once the cupcakes and fudge are cool, use a serrated knife, at a slight angle, so carefully cut a well out of the bottom of each cake.
*keep the cut out pieces*
Fill the cake with the fudge sauce, return a small piece of the cake top and wrap in saran wrap. Freeze for at least 1 hour or up to a few days (I've had them after a few weeks and it was still good).

Once you are ready to serve, heat each cake in the microwave for 35-45 seconds or until warmed through.
Drizzle caramel sauce over the cake and the plate.
Quickly top with vanilla ice cream and pour the chocolate shell topping over the ice cream. Serve immediately!

Recipe from ohsweetbasil.com

Chocolate Fondue

10 ounces semisweet chocolate or milk chocolate chunks
1/2-3/4 cup milk, half and half or heavy cream (optional: add 2 tbsp. butter)
1/2 tsp vanilla

Use a double broiler to gently melt the milk and chocolate, stir until smooth. Add more liquid if the sauce seems too thick or looks curdled.

Remove from the heat and add the vanilla.

Use immediately or set aside until needed and rewarm briefly.

Almond Coconut Lemon Bars

Crust:
2 cups raw almonds
1/4 cup honey (or other sweetener)
1/2 cup melted coconut oil
2 tbsp. coconut flour
2 eggs

Topping:
1 1/2 cups sugar
1/2 cup fresh lemon
4 large eggs
1/4 cup all purpose gluten free flour or cornstarch (I use cornstarch)

optional:

Preheat the oven to 350 degrees. Place your almonds in a food processor and pulse until you have medium chunks. Do not over pulse or you will end up with almond four or almond butter.
Add in the remaining ingredients and continue pulsing until the chunks are small and everything is well mixed.
Line an 8 x 12 baking dish and press the crust mixture evenly on the bottom of the dish, make sure its compact. Bake for 15 minutes or until the top is lightly brown.

While the crust is baking whisk all the filling ingredients and pour over the crust immediately as soon as it is brown on top and continue baking for an additional 30 minutes or until the middle is firm.

Optional: after the bars are finished baking top with either powdered sugar or unsweetened coconut and large granulated sugar or sweetened coconut.

Adapted from noshtastic.com lemon bars and delightedmomma.com lemon bars (paleo)

Sunday, March 27, 2016

Empty Tomb Rolls

Recipe From: http://www.aroundmyfamilytable.com/empty-tomb-rolls/

1 (10 ounce) package jumbo refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter, melted

Preheat oven to 375 degrees. Prepare muffin pan (preferably jumbo muffin pan) with non-stick cooking stray.

Separate rolls into eight triangles and set aside. Combine sugar and cinnamon in a small bowl.

Dip each marshmallow into butter, then roll in cinnamon-sugar and place on a triangle dough. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.

Dip tops of dough into the remaining butter and then into the cinnamon-sugar. Place roll with the sugar side up into prepared muffin cups.

Bake at 375 degrees for 13 - 15 minutes. Eat warm.

Opt: Read the Easter story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24, and/or John 19-20. If you are not familiar with the Bible the story is recounted by these four men...the story is virtually the same but is found in these four places in the Bible.

Jesus —marshmallow

After Jesus died on the cross he was wrapped in linen— roll in butter and cinnamon

Jesus put into tomb — crescent roll dough

rd day Jesus has risen and no longer in tomb — open cooked roll to find no marshmallow

Crazy Cakes

Recipe From: http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html?m=1

Chocolate Crazy Cake Recipe (No Eggs, Milk, Butter or Bowls)

Print Recipe

Ingredients

1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
1 tsp. baking soda
1/2 tsp. salt

1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Directions (picture tutorial below)
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

(GF)

Recipe From: http://www.bobsredmill.com/recipes/crazy-cake/

Ingredients

3 cups Gluten Free All Purpose Baking Flour
2 cups Sugar
1/2 cup Unsweetened Cocoa Powder
2 tsp Baking Soda
1 tsp Salt
1 tsp Xanthan Gum
3/4 cup Oil
2 Tbsp Distilled White Vinegar
2 tsp Vanilla Extract
2 cups Water

Instructions

Preheat oven to 350° F.
Sift flour, sugar, cocoa powder, soda, salt, and xanthan gum together into a 9" x 13" ungreased cake pan. Make three wells; pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with a fork.
Bake at 350°F (175°C) until a toothpick inserted comes out clean, about 30 to 40 minutes.
Let cool then frost with your favorite Gluten-Free icing!

Ingredients

3 cups Gluten Free All Purpose Baking Flour
2 cups Sugar
1/2 cup Unsweetened Cocoa Powder
2 tsp Baking Soda
1 tsp Salt
1 tsp Xanthan Gum
3/4 cup Oil
2 Tbsp Distilled White Vinegar
2 tsp Vanilla Extract
2 cups Water

Instructions

Preheat oven to 350° F.
Sift flour, sugar, cocoa powder, soda, salt, and xanthan gum together into a 9" x 13" ungreased cake pan. Make three wells; pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with a fork.
Bake at 350°F (175°C) until a toothpick inserted comes out clean, about 30 to 40 minutes.
Let cool then frost with your favorite Gluten-Free icing!

Waffles (GF)

Recipe From: http://www.splendidtable.org/recipes/gluten-free-belgian-waffles

Ingredients

1 3/4 cups Artisan Gluten-Free Flour Blend
1 tbsp Gluten-Free baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups milk
1 tsp Gluten-Free vanilla extract
8 tbsp salted butter, melted

Instructions

1. Mix together the flour, baking powder and salt in a large bowl.

2. Add the egg yolks, milk and vanilla and mix. Add the melted butter and mix just until combined.

3. Whip the egg whites in a separate bowl until stiff peaks form. Tenderly fold the egg whites into the batter.

4. Cook a waffle according to your waffle maker's instructions, but do not open the waffle iron until the waffle is fully cooked.

5. Remove the waffle and repeat step 4 to make 5 waffles.

Categories:

Breakfast Gluten Free Grains, Flours, Beans Main Dishes Vegetarian Mother's Day

Tags:

Artisan Gluten Free Flour Blend

Prep time:

5 minutes

Cook time:

10 minutes

Total time:

15 minutes

Yield:

Makes 5 waffles

Caramel Apples

Recipe from: http://www.tasteofhome.com/recipes/carnival-caramel-apples

Ingredients

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Dash salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried

Nutritional Facts

1 serving (1 each) equals 526 calories, 17 g fat (7 g saturated fat), 32 mg cholesterol, 231 mg sodium, 94 g carbohydrate, 4 g fiber, 6 g protein.

Directions

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Carnival Caramel Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p244