Category: All Recipes

SEVEN LAYER DIP

Seven-layer dip is the ultimate party food with its delicious layers of refried beans, sour cream, guacamole, salsa, tomatoes, olives, and cheese. Serve with your favorite tortilla chips for a crowd-pleasing appetizer every time!

I tried seven-layer dip for the first time at my mother-in-law’s over 20 years ago. She served it as an appetizer while we waited for the turkey to finish cooking on Thanksgiving. I was a newlywed and very much in the stage of building my recipe collection. I just had to have this one! And my mother-in-law was happy to share! I can’t tell you how many times I have made this recipe. Almost every party we have had since I have made this seven-layer dip.

This seven-layer dip recipe has evolved over the years. In the original recipe, three of the seven layers had mayonnaise…a lot of mayonnaise! I have a feeling the original recipe came from an era when mayo was a staple and could be found in just about everything. I did a little internet digging, and there was a whole generation obsessed with mayo! If you had a Betty Crocker cookbook from the ’60s and ’70’s you would quickly discover that the mayo obsession was real. For a funny (or gross) read on the subject, check out Groovy History. Anyways, I digress…All that to say, I’ve updated this recipe by completely removing the mayo from this recipe, and I don’t regret it one bit. The flavors are now bolder, and the recipe as a whole is also healthier with less fat and calories. I’ve gotten rave reviews on this updated version, and most importantly, my family loves it.

How to Make Seven Layer Dip:

Layer 1: Drain the can of Rotel Diced Tomatoes and Green Chilies, then mix it together with a can of refried beans. Spread evenly into the bottom of a 7-inch x 11-inch serving dish or something of equivalent size.

Layer 2: Mix together 8 ounces of softened cream, 8 ounces of sour cream, and 2 to 3 tablespoons of taco seasoning. Combine well, then spread evenly on top of the refried bean layer.

Layer 3: Mash four avocados, leaving a slightly chunky texture. Stir in the juice of one lime and 1/2 teaspoon of salt. Spread in an even layer on top of the sour cream layer. The easiest way to do this is to place the mashed avocado evenly around the dish in 12 to 14 spoonfuls, then, with a fork, gently scoot the avocado around in an even layer. Do not attempt to just spread the avocado layer because you will disrupt the soft cream cheese/sour cream layer.

Layer 4: I buy a 16-ounce jar of the thickest, chunkiest salsa I can find. Of course, you can use any salsa you like, mild or hot, but I recommend it be thick and chunky. It won’t stay put in your seven-layer dip if it’s too runny. I like to drain my salsa in a colander to drain off some of the liquid. Then spoon it over the avocado layer.

Layer 5: For the shredded cheese layer, any mixture of cheese will work. And you can use more to suit your preference. I like to use a Mexican mix, which is a combination of 4 kinds of cheese; Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero Cheese. Just sprinkle it evenly over the salsa.

Layer 6: For this layer, chop up the tomatoes, discarding the seeds and juice. Drain a small can of sliced olives and layer the olives with the tomatoes on top of the cheese layer.

Layer 7: Dice 2 – 4 stalks of green onion and rough chop a bunch of cilantro (or desired amount). Sprinkle both over the tomatoes and olives.

Cover the entire dish in plastic wrap and refrigerate until ready to serve.

To serve, use your favorite tortilla chips, dig in and enjoy!

Seven Layer Dip

Seven-layer dip is the ultimate party food with its delicious layers of refried beans, sour cream, guacamole, salsa, tomatoes, olives, and cheese. Serve with your favorite tortilla chips for a crowd-pleasing appetizer every time!
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Appetizer
Servings 12 people

Equipment

  • 7in. x 11in. serving dish

Ingredients
 

  • 1 16-ounce can refried beans,
  • 1 10-ounce can Rotel Diced Tomatoes with Green Chilies, drained
  • 8 ounces sour cream
  • 8 ounces cream cheese, softened
  • 2-3 tablespoons taco seasoning
  • 4 large avocadoes
  • 1 lime, juiced
  • ½ teaspoon salt
  • 1 16-ounce jar chunky salsa (any brand), drained
  • 1 ½ – 2 cups shredded cheese, any combination of cheese you like
  • 2 large tomatoes, chopped
  • 1 small can sliced olives
  • 2-4 stalks green onion, (depending on size)
  • cilantro, rough chopped
  • 1 bag tortilla chips

Instructions
 

Layer 1:

  • Drain the Rotel tomatoes and chilies. Mix with the refried beans and spread into an even layer on the bottom of your serving dish.

Layer 2:

  • Mix together the sour cream, the softened cream cheese, and the taco seasoning. Combine well and spread on top of the refried beans.

Layer 3:

  • Mash up the avocado and add the juice of one lime and salt. Combine well and add on top of the sour cream layer. **The easiest way to do this is to use a spoon to add 12 or so spoonfuls of avocado on top of the sour cream layer and gently even it out with a fork. Don't try to spread it because you will disturb the other layers.

Layer 4:

  • Drain the salsa in a colander so it's not so watery. Then using a spoon, gently add the salsa on top of the avocado layer. Carefully distribute the salsa evenly.

Layer 5:

  • Sprinkle the shredded cheese on top of the salsa.

Layer 6:

  • Chop up the tomatoes. Then add the chopped tomatoes and sliced olives evenly over the cheese.

Layer 7:

  • Chop the green onions and the cilantro, and sprinkle evenly over the top of the dip.
  • Cover with plastic wrap and refrigerate until ready to serve.
  • Serve with a bag of your favorite tortilla chips.

Notes

If you eat some of the dip and return it to the refrigerator, (covered of course), you may notice that the avocado that was exposed to air has turned darker. There is no harm in eating it. If it bothers you, just scrape away the exposed portion, and the rest should still be bright green.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

LILIKOI CHIFFON CREAM PIE

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!

This pie is one of our favorite ways to use our lilikoi fruit. I have made this pie so many times I can make it in my sleep. It’s light, fluffy, tangy, and so indulgent! Adding the whipped cream and toasted coconut to the pie makes for pure perfection (so don’t skip either)!

This pie recipe is from Hawaii’s beloved chef Sam Choy. If you are from Hawaii or have lived here for any length of time, I’m sure you are familiar with Sam Choy and have certainly dined at one of his restaurants. He has several highly successful restaurants in Hawaii, San Diego, and Tokyo. This particular recipe comes from his cookbook Sam Choy’s Island Flavors. This cookbook is full of amazing recipes, and his lilikoi chiffon cream pie is just one of the many recipes we love!

Tips on Making this Pie:

  • You can use a frozen pie crust or a homemade one. Use pie weights to keep your pie crust from puffing up during baking. Allow it to cool completely before adding the pie filling.

  • Use fresh lilikoi juice if possible. Processed lilikoi juice almost always has sugar added. If you are using processed or frozen lilikoi juice with added sugar, reduce the sugar in the pie filling from 1/2 cup to 1/4 cup. But make sure it is lilikoi juice and not syrup.
  • Use unflavored powdered gelatin, which will thicken and stabilize the pie filling. The easiest way to soften the gelatin is to soak it in 1/4 cup of cold water for 5 minutes. Stir to moisten all the gelatin. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
  • After you separate the egg yolks and egg white, set the egg whites aside. Beat the egg yolks until slightly thickened, then add the salt, lilikoi juice, and 1/2 cup sugar. Mix this well.
  • Heat the egg/lilikoi mixture in a small saucepan over medium heat until slightly thickened, stirring constantly. This only takes about 15 minutes, but do not bring it to a boil, turn the heat down if needed.

  • Remove from heat and stir in the melted gelatin and lemon zest. Allow the mixture to cool for 10 minutes.
  • Meanwhile, use an electric beater to beat the egg whites and 1/2 cup sugar until you have stiff peaks. How do you know you have stiff peaks? Turn the beater right-side up, and those peaks should hold proudly! They should point straight up without collapsing (or maybe a little bit just at the tips).

  • Pour the pie filling into the egg whites and fold together until completely incorporated. Pour into the cooled pie crust. Chill in the refrigerator for 3 to 4 hours.
  • Toasted coconut adds something special to this pie. To me, it’s just not complete without it! Toasting coconut is incredibly easy to do. While the pie is chilling, you can toast the coconut. I prefer to do mine on the stovetop. Coconut does burn easily, and toasting it on the stovetop allows you to keep a close eye on it.
    1. Place the desired amount of shredded coconut in a large skillet.
    2. Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown (about 10 to 15 minutes).
    3. If the coconut is sweetened, it tends to brown faster, so it will take less time.

To serve, top with whipped cream or cool whip and sprinkle with the toasted coconut. Enjoy!

Lilikoi Chiffon Cream Pie

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!
4.77 from 17 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Course Dessert
Servings 8 servings

Ingredients
 

Pie Filling:

  • 1 baked 9-inch pie shell
  • 1 tablespoon unflavored gelatin
  • ¼ cup cold water
  • 4 eggs, separated
  • ½ teaspoon salt
  • ½ cup fresh lilikoi juice
  • 1 cup granulated sugar, divided
  • 2 teaspoons lemon zest

Garnish:

  • whipped cream
  • shredded coconut, toasted (See notes for instructions)

Instructions
 

  • Bake premade or homemade pie crust according to instructions. Set aside to cool completely.

Lilikoi Pie Filling:

  • In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice, and ½ cup sugar. Mix well.
  • Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
  • Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
  • While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together until completely combined.
  • Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
  • Keep pie covered in the refrigerator. The pie will stay fresh for 3 to 4 days.

Notes

Toasting Coconut:

Stove Top Method

  1. Place the desired amount of coconut in a large skillet.
  2. Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown.
  3. If the coconut is sweetened, it tends to brown faster, so it will take less time.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

 

LILIKOI (PASSION FRUIT) POSSET

Rich, creamy, smooth, and decadent all describe this amazing dessert! Not only does it taste amazing, but it also comes together in about 15 minutes with only four simple ingredients.

We had a great lilikoi season this year! So be prepared to see more lilikoi recipes makings their way onto the blog soon. Why do I love lilikoi? With its strong floral fragrance and distinct flavor, ranging from tart to sweet, it’s hard not to love this unique fruit. It’s also incredibly versatile; it can be used in teas, lemonade, cocktails, jams, butter, sorbets, ice cream, pies, cakes…really, the list of possibilities are endless!

I freeze most of the juice we get from the lilikoi, so we enjoy its amazing flavor year-round – it really feels like we are spoiled sometimes! If you want to read more on lilikoi, you can find information here.

What is a Posset?

It is a dessert that originated in England as a creamy beverage curdled with wine, ale, or liquor and flavored with spices. But today’s posset is something altogether different: a chilled dessert with a luxurious texture that comes together almost by magic from nothing more than sugar, cream, and citrus juice. The three ingredients work perfectly together to get that silky, smooth texture. The citrus reacts with the cream (there is a whole chemical reaction that goes on that you can read about here) and causes the cream to thicken, and the sugar works to give the posset an amazingly smooth texture.

This is one of those recipes where you can not make substitutions, except for changing up the citrus. You need the fat from the heavy cream to react with the acid in the citrus. So you can not use milk or lower-fat cream, it must be heavy cream; otherwise, you’ll be drinking your posset. The portions are meant to be small, usually just half a cup, so you don’t need to worry too much about the calories. Just dive right into the silky decadence and enjoy!

For this Recipe:

This dessert comes together very quickly, in about 15 minutes, to be exact! You simply combine the heavy cream and granulated sugar in a small saucepan. Heat over medium-high heat, stirring constantly. Bring to a gentle boil, and boil for 3 minutes, continuing to stir. If the boiling cream is bubbling too much, turn the heat down to a medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off of the burner for a few seconds to allow the posset to settle down, then return to the burner and continue stirring. After the 3 minutes, remove from heat and whisk in the lilikoi juice. Pour the mixture into the serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set. That’s it; you’re done!

The serving size for this dessert is just 1/2 cup. It is a rich dessert, yet delicate. You certainly could make the serving sizes bigger, but you obviously would get fewer servings. For 1/2 cup servings, ramekins or custard cups work perfectly for this recipe.

Check Out my Other Posset Recipes:

 

Lilikoi Posset

Rich, creamy, smooth, and decadent all describe this amazing dessert! Not only does it taste amazing, but it also comes together in about 15 minutes with only four simple ingredients.
5 from 4 votes
Print Recipe Pin Recipe
Cook Time 15 minutes
Chill 4 hours
Course Dessert
Servings 4 half-cup servings

Ingredients
 

  • 2 cups heavy cream
  • 8 tablespoons sugar
  • ½ cup lilikoi juice, unsweetened
  • 2 tablespoons lemon juice

Garnish

  • lilikoi pulp with seeds
  • fresh fruit
  • cool whip or homemade whipped cream, optional

Instructions
 

  • Using a small saucepan, put the heavy cream and sugar over medium-high heat, stirring constantly. Bring to a gentle boil, and boil for 3 minutes, stirring constantly. If the boiling cream is bubbling too much, turn the heat down to medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off the burner for a few seconds, then return to the burner and continue stirring.
  • Remove from heat and whisk in the lilikoi juice and the lemon juice. Pour the mixture into serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set.
  • To serve, garnish with cool whip or whipped cream, fresh berries, or lilikoi pulp with seeds.

Notes

The serving size for this dessert is just 1/2 cup. It is a rich dessert, yet delicate. You certainly could make the serving sizes bigger, but you obviously would get fewer servings.
For 1/2 cup servings, ramekins or custard cups work perfectly for this recipe.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

 

LILIKOI (PASSION FRUIT) MINT COCKTAIL

With a perfect balance between sweet and tart and the distinct fruity flavor of lilikoi, this cocktail is bound to become a favorite!

Our lilikoi production was big this year, which is a great thing. We LOVE lilikoi. And I love finding new ways to use it. So why do we love lilikoi? It’s hard not to love this unique fruit with its strong floral fragrance and distinct flavor, ranging from tart to sweet. It’s also incredibly versatile; lilikoi can be used in teas, lemonade, cocktails, desserts, jams, butter, sorbets, ice cream, pies, and cakes; the list of possibilities are endless!

I freeze most of the juice we get from the lilikoi, so we enjoy its amazing flavor year-round – it really feels like we are spoiled sometimes! If you want to read more on lilikoi, you can find information here.

Cocktail Tools:

What makes cocktails fun to make for me are the tools. So, one year for Christmas, I got my husband a bartender set of cocktail tools. He still questions if that gift was really for him… But, hey, he gets to reap the reward of great cocktails, so either way, he is a winner! 

A great cocktail set like the one pictured below is great to have if you enjoy making cocktails. Having the right tools certainly makes creating the perfect cocktails easier and, in my opinion, more fun. You can find this set here.

I’ll go over a few of the tools l like to use and ways to improvise if you don’t have them. But if you do like cocktails, a bartending set makes for a great gift.

Cobbler Shaker: A typical shaker consists of a cap, a top with a built-in strainer, and a cup base. You add all the drink ingredients, add ice and shake. You then take the cap off, and the built-in strainer filters out leaves and ice.

Boston Shaker: This is the cocktail shaker of choice for most bartenders and true cocktail apprentices. The Boston shaker consists of a shaking metal tin and a mixing glass but has no built-in strainer. A strainer must be purchased separately; typically, a Hawthorne strainer (shown above) is used. To seal the shaker, you must place the glass on top of the metal tin and, with a firm grip, tap on the backside of the glass. To unseal, you have to tap the side of the metal tin. This water sealing must be done carefully and perfectly so you don’t either break your glass or wear the cocktail on your clothes the rest of the evening.

  • If you don’t have a shaker, any tall bottle with a lid will work. Just add your ingredients, shake and pour. Be sure to strain out any leaves.

Jigger: Vital for precise measuring. Usually, it has a cone shape on each end, like the one above. Mine measures an ounce on one end and a 1/2 ounce on the other. The ounce measurement is often used when making cocktails, so having a jigger makes measuring accurately extremely easy.

  • If you don’t have a jigger, one fluid ounce equals two tablespoons, or use a measuring cup with ounces labeled.

Muddler: Used for crushing fruit or leaves (mint or basil typically). To use the muddler, gently press down on the leaves or fruit and give a half-turn of the muddler. Next, lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns.

  • In place of a muddle, you could use the end of a wooden spoon or another blunt object and use it the same way you would use a muddler.

Lilikoi juice:

If you are using store-bought lilikoi juice, try to find it unsweetened. If it’s sweetened, consider leaving out the honey for this recipe. If you are using fresh lilikoi juice from the fruit, I’ll give you some tips on getting the most juice out of them:

  • Cut the fruit in half with a serrated knife that will grip the fruit (like a bread knife). The rinds are thick a slippery, and you don’t want to cut yourself because your knife slipped. Once cut, scoop out the seeds, pulp, and juice with a spoon. Some fruits will yield more fruit than others. I scoop mine directly into a blender.
  • Blend the pulp and seeds for 5 to 10 seconds in a standard blender. This helps to release the juice from around the seeds. However, this will not break up the seeds; they will stay intact.
  • Pour the lilikoi juice and the seeds into a strainer over a small bowl. Use the back of a spoon to press the pulp in the strainer to extract the most juice. ** Take note of how amazing your kitchen smells. Lilikoi is my favorite fragrance!!

For this Cocktail:

  • First, add the lilikoi juice, mint leaves (tearing them once), and honey to the cocktail shaker. Next, muddle the mint, honey, and lilikoi juice in the bottom of the cocktail shaker. **Muddling is the process of gently crushing the mint leaves to release their oils (Press down on the mint leaves and give a half-turn of the muddler. Lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns. You can read more about how to muddle cocktails here.
  • Add the white rum or gin to the cocktail shaker, then fill the shaker with ice cubes. Shake until chilled, about 15 to 20 seconds. **You can use any neutral flavored liquor. Just don’t use anything with flavoring added, like fruit extracts. This will change the flavor of your cocktail.
  • Fill two cocktail glasses with crushed ice. Strain the mixture evenly into the glasses. You’ll only have about 4 ounces for each cocktail or half a cup each. Use the club soda or seltzer water to fill the glasses. This adds a nice bubbly touch to your cocktail.
  • Garnish with mint leaves and lemon or lime wedges (optional).

Lilikoi Mint Cocktail

With a perfect balance between sweet and tart and the distinct fruity flavor of lilikoi, this cocktail is bound to become a favorite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Drinks
Servings 2 servings

Equipment

  • Cocktail Shaker
  • Muddler
  • Strainer

Ingredients
 

  • 4 ounces lilikoi juice (passion fruit)
  • 25 fresh mint leaves
  • 1 – 1½ ounces honey, depending on sweetness preference
  • 4 ounces white rum or gin
  • lemon or lime seltzer water or club soda, optional

Garnish:

  • mint leaves
  • lemon or lime wedges

Instructions
 

  • Add the lilikoi juice, mint leaves, tearing them once, and the honey to the cocktail shaker. Muddle the mint, honey, and lilikoi juice in the bottom of the cocktail shaker.
    **Muddling is the process of gently crushing the mint leaves to release their oils (Press down on the mint leaves and give a half-turn of the muddler. Lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns.
  • Add the white rum or gin to the cocktail shaker, then fill the shaker with ice cubes. Shake until chilled, about 15 to 20 seconds.
  • Fill two glasses with crushed ice. Strain the mixture evenly into the glasses. Add the club soda or seltzer water to fill the glasses.
  • Garnish with mint leaves and lemon or lime wedges (optional).
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

CHOCOLATE LAVA CAKE FOR TWO

Warm, rich, indulgent lava cake is the perfect dessert to complete any romantic dinner. Easy to make and comes together in just 30 minutes. Top with vanilla ice cream and fresh raspberries for a dessert that’s sure to impress!

I am a chocolate lover through and through! And I absolutely love chocolate lava cake. I remember having my first lava cake at a nice restaurant my husband and I went to on one of our date nights. I thought about making lava cakes myself at home, but I assumed they must be tricky to make. Boy, was I wrong!! These are easier to make than most desserts. So if you have some basic baking ingredients and 30 minutes to spare, you could make these amazing chocolate lava cakes yourself! And trust me, you’ll be glad you did.

Chocolate Lava Cakes Are Easy…

There are no tricks or secrets here, just a simple recipe with delicious results. But I’ll go through the steps.

  • This recipe is written using 8-ounce ramekin dishes. You could use different-sized baking dishes, but you will need to adjust the baking time. I recommend using something comparable to this 8-ounce size.
    • Begin by greasing the ramekin dishes with butter or shortening, then lightly dust them with cocoa powder. This allows the baked cakes to release cleanly from the dish when you flip them over to serve.
  • Next, melt the butter and chocolate in a double boiler over medium heat. Cut the butter and chocolate into smaller pieces to speed up the melting time. Stir occasionally until the butter and chocolate are completely melted, smooth, and creamy. You could also melt the butter and chocolate in the microwave. Place the cut-up butter into a medium heat-proof bowl, then add the chopped chocolate on top. Microwave on high for 20 seconds, then in 10-second increments, stirring after each until completely smooth. Set aside.
    • A note on the chocolate – Do not use chocolate chips. They have an ingredient in them that prevents them from melting smoothly. That is why they hold their shape when used in chocolate chip cookies. When you are melting chocolate, you want to use chocolate baking bars because they are made to be melted and will yield smoother melted chocolate.
  • Sift together the flour, powdered sugar, and instant coffee. **Instant coffee enhances the chocolate flavor, and I highly recommend using it to get that rich, decadent chocolate flavor.
  • Whisk the eggs until they are pale and foamy.
  • Add the chocolate mixture, eggs, vanilla, and salt to the flour mixture. Stir with a whisk until combined.
  • Pour equal amounts into the prepared ramekin dishes and bake for 10 to 12 minutes. **They will look under-baked. The sides should look done, but the center should still be soft. If you bake these too long, the center won’t be runny like you want it to be.
  • Allow it to cool for two minutes. Then place an inverted plate on top of the cake, and using a kitchen towel or oven mitts, flip the cake and the plate over. It should release easily from the ramekin.

Lava Cake Toppings:

This is where you can get creative! Once you flip the cakes over, you have all kinds of options for toppings. I typically go with vanilla ice cream, chocolate syrup, and strawberries or raspberries. But you could use any flavor of ice cream you like; chocolate, mint chocolate chip, rocky road, etc…Some other great options are salted caramel, whipped cream, raspberry sauce, sprinkles, or chopped nuts…Let your imagination run wild! Whatever you decide, Enjoy!

Chocolate Lava Cake for Two

Warm, rich, indulgent lava cake is the perfect dessert to complete any special or romantic dinner. Easy to make and comes together in just 30 minutes. Top with vanilla ice cream and fresh raspberries for a dessert that's sure to impress!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Course Dessert
Servings 2 cakes

Ingredients
 

Preparing Ramekins:

  • butter or shortening for greasing ramekins
  • cocoa powder for dusting ramekins

For the Cakes:

  • 4 ounces semisweet baking chocolate, (not chocolate chips)
  • ½ cup unsalted butter
  • 3 eggs
  • ⅓ cup powdered sugar
  • ¼ cup flour
  • ½ teaspoon instant coffee
  • 1 teaspoon vanilla
  • pinch of salt

Instructions
 

  • Preheat the oven to 425°F.
  • Prepare your 8-ounce ramekins by greasing the bottoms and sides with butter or shortening. Then dust with powdered cocoa, making sure all surfaces are covered. Set aside.
  • Cut up the butter and chocolate into smaller pieces for quicker melting. Melt the butter and chocolate in a double boiler over medium heat, stirring occasionally. Remove from heat when mostly melted and stir until smooth and creamy.
    **Microwave Instructions: Place the cut-up butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high for 20 seconds, then continue in 10-second increments, stirring after each, until completely melted and smooth. Set aside.
  • Sift the flour, powdered sugar, and instant coffee together into a medium bowl. Set aside.
  • Whisk the eggs in a separate bowl until pale and foamy. Set aside.
  • Add the chocolate mixture, the eggs, vanilla, and salt to the flour mixture and whisk slowly until just combined and smooth.
  • Pour the cake batter into the prepared ramekins, filling almost to the top. Place them on a baking sheet and bake for 10-12 minutes. **Do not overbake! The sides should look done, but the center should still look soft and jiggly. Also, it should look slightly underdone.
  • Remove the cakes from the oven and let cool for 2 minutes. Then using a kitchen towel or oven mitts, place an inverted plate on top of the ramekin and flip it over. The cake should release easily from the ramekin.
  • Serve immediately while still warm.
  • Topping Suggestions: Vanilla ice cream (or other ice cream flavor), chocolate sauce, caramel sauce, raspberries, or strawberries.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

BAKED SAUSAGE MEATBALLS

Are you ready to make pasta night even better? This meatball recipe is so easy to make, and they come out incredibly tender, juicy, and full of flavor every time! Whether serving these over your favorite plate of pasta or serving as an appetizer at your next party, they’re always sure to impress!

Everyone in our house looks forward to pasta night. But who doesn’t? Spaghetti and meatballs have been a classic Italian-American dish since the late 1800s.

It’s safe to say how I serve pasta has evolved over the years. In the early years of my marriage, I always used ground beef, it’s what I grew up on, but I haven’t used ground beef with my pasta in almost 15 years. When I discovered how much more flavor there was when I used pork sausage, I never went back. When I mean more flavor…I mean, WOW FLAVOR!!

One day my oldest said, “why don’t you make meatballs this time?” It was my lightbulb moment! Of course…MEATBALLS!! I was determined to make the most amazing, unforgettable meatball recipe. After tweaking the recipe here and there, I finally had a recipe that my family went crazy for. I had my meatball recipe!

You might think twenty meatballs would be a lot for a family of four, but trust me – when your husband is sneaking 2 or 3 before you even sit down for dinner, and the kids come running the second you pull them out of the oven for a taste…And of course, I have to sample, right? Well, the point is, twenty doesn’t go as far as you might think.

Below I will share all my tips and tricks for making the perfect meatballs:

  • For starters, I bake my meatballs. Baking them gives the meatballs a little more flavor without additional oil. Be sure to line your baking sheet with parchment paper or foil. If using foil, be sure to lightly spray it with cooking oil. This step is to prevent the meatballs from sticking to your baking sheet.
  • Fresh, quality ingredients are a must –
    • Sweet pork sausage – When making meatballs, fat is your friend. It will help you have tender, juicy, flavorful meatballs. So you’ll want to avoid using lean ground meat. Instead, I highly recommend using pork sausage (not ground pork), as this will give them an amazing depth of flavor due to the seasonings mixed into the sausage.
    • Italian style bread crumbs – I prefer to use Italian bread crumbs instead of plain because they have additional seasonings. Italian bread crumbs have oregano, basil, garlic powder, onion powder, parsley flakes, salt, and pepper. All this equals FLAVOR! Also, it’s always better to use dry bread crumbs instead of soaked bread, or you’ll have mushy, fall apart meatballs.
    • Milk – Any fat content will work. Milk helps to bind everything together and adds moisture.
    • Egg – The egg is the other binder in this recipe, so don’t leave it out!
    • Grated parmesan cheese – more flavor!
    • Worcestershire sauce, garlic, pepper, and salt – add more flavor!
  • Add all the ingredients to a medium bowl and mix with your hands until everything is evenly combined. Trust me on this one; you can combine the ingredients better by hand than with a spoon.
  • Using your hands, form the meat into 1 1/2 inch balls. To do this, gently press the meat in your hands and then roll until you have a perfect ball. Do not compact the meatballs too tightly, or you will have dense meatballs. Instead, press them just enough so that they stay together in a nice ball. It is also important that you make all your meatballs the same size so they bake evenly.
  • Bake at 400F degrees for 20 to 25 minutes or until the internal temperature reaches 160F-165F degrees in the middle.

Serve on top of your favorite pasta dish. These work great with my Homemade Spaghetti Sauce, and don’t forget the garlic bread with my Garlic Bread Spread. 

These also make great party appetizers! Simply stick a toothpick in each meatball, plate, sprinkle with parmesan cheese and fresh finely chopped parsley, and serve. Trust me; these will be a hit!! Enjoy!

Baked Sausage Meatballs

Are you ready to make pasta night even better? This meatball recipe is so easy to make, and they come out incredibly tender, juicy, and full of flavor every time! Whether serving these over your favorite plate of pasta or serving as an appetizer at your next party, they’re always sure to impress!
4.73 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 20 meatballs

Ingredients
 

  • 1 pound sweet pork sausage
  • ½ cup Italian style bread crumbs
  • ¼ cup milk
  • ¼ cup grated parmesan cheese
  • 1 egg
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced garlic
  • ¼ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 400°F. Line a baking pan with foil or parchment paper. If using foil, spray lightly with cooking spray to keep the meatballs from sticking.
  • In a medium bowl, add all the ingredients and mix thoroughly with your hands.
  • Shape the meatballs into 18- 20 balls (about 1½ inches in diameter). Press together slightly while rolling them in-between your hands. Make sure the meatballs are the same size.
  • Place on prepared pan about ½ inch apart.
  • Bake for 20 to 25 minutes or until the internal temperature reaches 160°F-165°F.

Notes

These also can be made in bulk and frozen. After baking, allow the meatballs to completely cool. Place the cooled meatballs in a freezer bag, press all the air out and seal well. Use within 6 months.
To thaw the meatballs, pull the bag of meatballs out of the freezer and place it in the refrigerator to thaw. This can take a few hours or overnight, depending on the size of the meatballs and how many are in the bag.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!