Molten Lava Cake for Valentines!!

Not such a good idea....This is not my kind of cake...My husband loved it and my friend too. They said it was rich....and yumi...Maybe thats the problem...Im not a fan of too rich, too dark chocolate taste. Still, I gave it a try cause it has such a great presentation and would be great for Valentines. I used Paula Deen Recipe and here it is.I hope you like it!!! Also, if you have a recipe thats its just out of this world, feel free to send to me. Thanks!!

P.S: Sorry about the picture, but the light in my kitchen is that bad!!!!

Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

GUAVA MOMENTUM!!

I know, You guys probably thinking : waz up with all this guava pies....Well...I really like guava, I think its a great igredient to use....So, this pie I came up with by just mixing a bunch of igredients I really like

Cracker Guava Cream Pie

Igredients:

Cream:

2 cans of condensed milk

1 can of whole milk or skim milk ( really dont matter on this recipe )
2 tbsp of corn starch

2 egg yolks

1 box of saltines crackers.
1 can of guava paste

Cream: Mix all the cream igredients together and Take it to a medium heat on the stove , mixing always until you have a nice crem. You need to mix otherwise will get lumpy, and even if it does, you can still use the blender and it will be ok. Let it cool to room temperature.

Guava: Mix the guava paste with 2 cups of water and let it melt. when melted, reserve.

Assembling: You gonna use enough cream to cover the bottom of the dish, then cover with crackers, then use the guava. You gonna repeat this process, until nothing is left.

It's very nice and tasty. Hope you guys enjoy!!

YWPWT - LITERARY PIE

Our February Theme on You want Pies with that, chosen by Mary the Food Librarian...."Literary Pie". After thinking over and over, I couldn't find nothing related until I remember that when I used to live in Brazil my favorite dessert was Romeo and Juliet ( cheese with guava ), that's the way they called it because like Romeo and Juliet, cheese and Guava go great together and I thought this was the perfect opportunity to make this again. But instead of just the cheese, I made a cheesecake with a guava cream on top. This is so good, you need to try sometimes.

Ingredients:

For the crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two
To make the crust:
1. Butter a 9-inch springform pan

2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides.

3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

4. Reduce the oven temperature to 325°F.
To make the cheesecake:
1. Put a kettle of water on to boil

2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

3. Put the foil-wrapped springform pan in the roaster pan.

4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

7. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.
To make the topping:
Get about 2 cups of guava paste and put it on a pan in a medium heat until dissolves, you can add a couple tablespoons of water to make it easy to dissolve . After dissolved, you can spread all over the cheesecake. This is so yummi!!!

BAREFOOT BLOGGERS - Easy Sticky Buns!!!

This week recipes was chosen by Melissa of Made by Melissa. She chose the Easy Sticky Buns from Back To Basics.This is just delicious, flaky and sweet. I loved it and people at work also. My poor husband didn't even get a piece, because I took to the office and forgot to leave him some. WE dont need it anyways, we already need to loose the weight the way it is. But, I can't stop baking , I just love too much. Anyways, Here is the recipe..

Igredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling

2 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed3 teaspoons ground cinnamon

1 cup raisins

Directions:
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

TFF - SPAGUETTI ALLA CARBONARA

1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table

My comments on it:
Love it! Love it ! Love it! I made on Tuesday Night and let me tell you, I started a diet the day after....I ate so much of this, that I could consider a SIN...hahaha!!! Anyways...I asked the hubby to take a pic and here it is!

VERY MOIST CHOCOLATE CAKE by bakeXperience

I dont have any picture yet, because I haven't tried, but her pics looked so good that I think its a good one. I will definitelly try this weekend.

Igredients:

2 1/2 c. cake flour

2 1/2 c. sugar

6 pcs. egg yolks

1 bar butter

3/4 c. cocoa powder

1/4 c. evaporated milk

1 1/2 tbsp. baking soda

2 1/2 tsp. baking powder

1/4 c. mayonnaise or 1 tbsp. vinegar

1 tsp. vanilla extract

Directions:

Cream butter until light and fluffy, add sugar and egg yolks, Dissolve cocoa powder in boiling water, Combine flour mixture (sifted flour, baking powder, baking soda, salt) alternately with cocoa into butter mixture. Incorporate milk in between, Stir in mayonnaise and vanilla. Batter becomes thin, Pour in a greased and lined pan. Bake for 40 mins at 350 F. (I used a 9x13" rectangular pan here. For other pan sizes, make sure to pour only up to 1/2 to 2/3 full so it won't overflow as the cake rises pretty much.)

FROSTING:

Ingredients:

1/2 c. cocoa powder

1/2 bar butter

1/2 c. evaporated milk

1/2 c. condensed milk

1/2 c. sugar

1 pc. egg yolk (optional).

Directions:

Mix all ingredients together while stirring constantly over medium heat until frosting becomes thick and spreadable