Molten Lava Cakes - Sophia's cooking class

 

Peanut Butter Dirt Cake

Ingredients

• 30 chocolate cream-filled chocolate sandwich cookies, divided
• 3 tablespoons butter, softened
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
• 1/2 cup Jif® Creamy Peanut Butter
• 1-1/2 cups confectioners' sugar, divided
• 1 8 oz container frozen whipped topping, thawed, divided
• 1 whole bag miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 20 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

No-Bake Chocolate Oatmeal Cookies

Ingredients
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tbsp. dark cocoa
1 tsp. vanilla
1/2 cup chunky peanut butter
3 1/2 cups quick oats

Directions

1.  melt butter in saucepan.
2.  add milk, sugar and cocoa.  stir, and bring to a rolling boil.
3.  continue rolling boil for 1 MINUTE ONLY!  use a timer!
4.  remove from heat.
5.  stir in peanut butter until melted.  then add vanilla.
6.  stir in oats.  mix thoroughly.
7.  drop onto wax paper, mini muffin cups, or in a casserole dish.
8.  if putting in a casserole dish, cut after cooled and solid.

Yield:  2-3 dozen, depending on serving method.

Pumpkin Bread

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly bean
• 16 ounces canned unsweetened pumpkin
• 3 1/2 cups flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon nutmeg*
• 1 teaspoon allspice*
• 1 teaspoon cinnamon*
• 1/2 teaspoon cloves*
• 2/3 cup water
• *substitute 3 tsp of pumpkin spice if you don't have all 4

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

*convection bake at 350 for 45 minutes.

Coconut Cream Pie

Ingredients

• 3/4 cup sugar
• 1 1/2 cups unsweetened coconut milk
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 5 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked, unsweetened coconut
• 2 teaspoons vanilla extract
• 1 tablespoon butter
• 1 (9-inch) baked pie shell, recipe follows
• 1/3 cup toasted coconut
• Whipped cream, for garnish

Directions

In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, andbutter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of whipped cream.

Lemon Ricotta Cookies with Lemon Glaze

Ingredients

Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Strawberry Cream Delight

Ingredients

1 3oz package strawberry jello

1 10oz package frozen strawberries, sliced

8oz cool whip

Dissolve jello in 1 cup of boiling water. Add strawberries, stir until gelatin begins to thicken. Fold in cool whip. Chill in refrigerator until set. Garnish with additional cool whip, if desired.

Makes 3 cups (6 servings).

Chocolate Mint Delight

Ingredients

1 3oz package lime jello

1 pint vanilla ice cream

1/2 tsp peppermint extract

1/4 cup semi-sweet mini chocolate chips

Cool whip

Dissolve jello in 1 cup of boiling water. Add ice cream by the spoonfull. Microwave for 5 minutes, or until ice cream is melted, stirring every few minutes to help ice cream melt. Add peppermint extract and chocolate chips. Chill in fridge until set, about 30 minutes. Garnish with cool whip and additional chips (if desired).

Makes 3 cups (6 servings)

Fruit and Marshmallow salad

INGREDIENTS

• 1 small can mandarin oranges - drained
• 1 small can pineapple chunks - drained
• 1/2 c. sour cream
• 1/4 c almond slices (or nut of your choice)
• 1 c. mini marshmallows
• 1 c. coconut

Mix all ingredients together. This recipe makes 4 servings. You can increase all quantities to serve as much as you need - just be sure when adding the sour cream, it continues to just lightly coat everything else. You don't want it to get too watery from too much sour cream.

Peanut Butter Balls

Ingredients

• approx. 16 oz. semi-sweet chocolate chips
• approx. 2 tbsps. shortening
• 1 3/4 c. peanut butter
• 1 stick butter (softened)
• 1 tsp. vanilla extract
• approx. 16 oz. confectioners sugar

Directions

1. Mix peanut butter, butter, vanilla in large bowl. Slowly add in confectioners sugar. Use more or less if necessary - consistency should be a little sticky to touch, but should not stick to your hands (think Reses peanut butter cups).
2. Roll into bite size balls and place on wax coated cookie sheet. Cool in fridge for 30 minutes.
3. In a double boiler or makeshift double boiler, melt chocolate and shortening. Consistency should be thin, but not soupy - you want it to easily dip but thoroughly coat the balls. *If you don't have a double boiler or can't find a way to make one, you can melt the chocolate in the microwave. This method just requires more upkeep to keep the chocolate thin. Add more chocolate and shortening if necessary.
4. Using a toothpick, dip the balls into the chocolate, coating to your desire. Place back on cookie sheet in fridge, and cool for another 30 minutes.
5. Store with wax paper in between layers in containers in fridge.

Tip - The shortening keeps the chocolate shiny and hard, and as they sit out on a table, it stops the chocolate from getting that white film that chocolate sometimes gets. Adding the shortening, however, can be eliminated, if you choose to do so.

Yield - approx. 5 dozen

Marshmallow Fruit Dip

Yield

1 cup

Ingredients

• 1/2 cup tub-style light cream cheese
• 1/2 cup low-fat vanilla yogurt*
• 1/4 cup marshmallow creme

Preparation

Combine all ingredients in a medium bowl, and beat at low speed of a mixer until well-blended. Cover and chill for 2 hours.

*other flavored yogurts can be use (strawberry, banana, etc.) depending on your taste

Brie en Croute

Ingredients

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets ( 1 sheet)
1 egg
1 tbsp. water
1/2 cup apricot preserves OR seedless raspberry jam
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almond
1 (13.2 ounces) Brie cheese round
1 pkg. (26 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers 

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Mix the egg and water in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the preserves on the pastry circle to within 1-inch of the edge. Sprinkle the cranberries and almonds over the preserves. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2-inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam-side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden. Let stand for 1 hour. Serve with the crackers.

*To soften the cranberries, mix the cranberries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cranberries dry.

1/3 c. dries cherries, 1/4 c. toasted pecans, and 1/4 c. honey can be substituted for the fruit and nuts in this recipe. Soften the cherries as you would the cranberries.

Raspberry Pinwheels

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 8-ounce bar cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour, plus more for the work surface
• 1/2 cup seedless raspberry jam
• 1 large egg, beaten
• 2 tablespoons turbinado or some other coarse sugar

Directions

With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Mix in the vanilla. Gradually add the flour, mixing until just incorporated.

Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from the long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, 30 minutes. Repeat with the remaining dough.

Heat oven to 350° F. Slice the logs into 1-inch pieces and space 1 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes.

To wrap: A 32-ounce glass canning jar will neatly hold 2 dozen pinwheels. You can play up the cookies' two-tone theme with a striped ribbon tied around the jar's mouth and a colorful adhesive bow.

To freeze: Instead of refrigerating the logs, freeze them for up to 2 months. To bake, follow the recipe instructions, cutting logs while frozen and baking the dough without defrosting it. Use the upper end of the cooking-time range.

This recipe makes about 54 cookies.

Apple Crumble with Golden Raisins

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar, divided
• 1 tablespoon brown sugar
• 1 tablespoon chilled butter, cut into small pieces
• 1 1/2 cups diced peeled Granny Smith apple
• 1 tablespoon golden raisins
• 2 tablespoons fresh orange juice
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon ground cinnamon
• Cooking spray

Preparation

Preheat oven to 375°.

Combine flour, 1 tablespoon granulated sugar, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1 tablespoon granulated sugar, apple, and next 4 ingredients (apple through cinnamon), tossing well. Divide apple mixture evenly between 2 (6-ounce) ramekins coated with cooking spray. Sprinkle evenly with flour mixture. Bake at 375° for 30 minutes or until golden brown.

Gingered Pumpkin Pie

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 10 gingersnap cookies
• 2 tablespoons sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons chilled butter, cut into small pieces
• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 (15-ounce) can unsweetened pumpkin
• 1 (12-ounce) can evaporated fat-free milk
• 1 large egg
• 3 large egg whites

Preparation

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

Cookie-Crusted Derby Pie

Ingredients

• Crust:
• 40 reduced-fat vanilla wafers
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 1 large egg white, lightly beaten
• Cooking spray
• 
  Filling:
• 1/2 cup coarsely chopped pecans, toasted
• 1/3 cup semisweet chocolate chips
• 2/3 cup dark corn syrup
• 1/2 cup packed brown sugar
• 3 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten

Pumpkin Cheesecake Bars

Ingredients

• Crust:
• 1 1/2 cups all-purpose flour (6 3/4 ounces)
• 1/2 cup packed brown sugar
• 1/8 teaspoon salt
• 8 teaspoons chilled butter, cut into small pieces
• Cooking spray
• 
  Filling:
• 1 1/4 cups canned unsweetened pumpkin
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 (8-ounce) package fat-free cream cheese, softened
• 1 (8-ounce) package 1/3-less-fat cream cheese, softened
• 3/4 cup egg substitute
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground allspice
• 1 large egg
• 
  Remaining ingredients:
• 1/4 cup chopped pecans
• 2 teaspoons water

Preparation

Preheat oven to 350°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Heat a nonstick skillet over medium-high heat. Add flour to pan; cook 5 minutes or until light brown, stirring often. Remove pan from heat. Transfer flour to a bowl; cool completely.

Combine cooled flour, 1/2 cup brown sugar, and salt in a food processor; pulse 5 times or until combined. Add chilled butter; pulse until mixture resembles fine meal. Press 1 cup of flour mixture evenly into the bottom of a 13 x 9-inch baking dish coated with cooking spray; reserve the remaining flour mixture. Bake at 350° for 10 minutes or until crust is lightly browned.

To prepare filling, spread pumpkin in an even layer on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes.

Combine granulated sugar, 1/2 cup dark brown sugar, and cream cheeses in a bowl. Beat with an electric mixer at medium speed 2 minutes or until smooth. Scrape pumpkin into bowl using a rubber spatula. Add egg substitute, cinnamon, vanilla, allspice, and egg; beat until smooth. Scrape batter into baked crust.

Combine reserved flour mixture and pecans in a small bowl; sprinkle with 2 teaspoons water. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 350° for 40 minutes or until filling is firmly set. Remove from heat; cool in pan on wire rack to room temperature. Cut into 12 portions. Serve at room temperature.

Chocolate Fudge Pie

Ingredients

• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 1  cup  packed brown sugar
• 1/2  cup  unsweetened cocoa
• 1  tablespoon  all-purpose flour
• 3/4  cup  2% reduced-fat milk
• 1/3  cup  light-colored corn syrup
• 1  tablespoon  butter, melted
• 1  teaspoon  vanilla extract
• 2  large eggs
• 2  large egg whites
• 1  cup  frozen fat-free whipped topping, thawed
• 1/2  teaspoon  unsweetened cocoa (optional)

Preparation

Preheat oven to 350°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.

Peppermint Brownies

Thanks to Jill and her roommate Kate for this fantastic recipe!

Ingredients

1 box brownie mix (recommended: Duncan Hines chewy fudge family style)

3 cups powdered sugar

1/3 cup softened butter (or melted)

½ teaspoon peppermint extract (add to taste – I used about 1 teaspoon. Might want to add more)

2 tablespoons milk (add more if icing is too thick/dry)

2 ounces unsweetened chocolate

2 tablespoons butter 

Make boxed brownie mix according to package directions in a 9x12 inch greased pan.  Let brownies cool.

 

Make the frosting by combining the 3 cups of powdered sugar, 1/3 cup softened butter, peppermint extract, and milk.  Add more milk if icing is too dry.

Frost the brownies.  Refrigerate for 1 hour or until frosting cools and hardens.

Meanwhile, make the chocolate topping.  Heat the unsweetened chocolate squares with 2 tablespoons butter over low heat, stirring occasionally.  Make sure chocolate does not burn.

When brownie frosting has hardened, spread chocolate over frosting evenly using a buttered spatula. 

Cut into 1 ½ to 2” squares immediately, cleaning off knife as you go

Mexican Brownies

Ingredients

For brownies
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1 teaspoon chili powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)

For brown sugar topping
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

Make brownies
Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Make topping
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)

Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.