Wednesday, March 2, 2011

What's Baking Round-Up...Baked with ♥


As you may (or not) recall, this month, I was the host for our monthly What's Baking group.  Because it's February, I opted to go with a "love" in, Baked with Love!

The theme, itself, was quite open for interpretation as long as the recipe was something that would hold up well in a Valentine's menu.  To my pleasant surprise, many people went outside the realm of baking "themed" treats for the holiday and chose recipes that reminded them of their loved ones.  I am so glad that there were so many different ideas brought to the table this month and am thrilled to show y'all the variation of directions that everyone went in with this particular challenge!

So, without further ado, here are the entries for this month (in no particular order)....

Stuffed Red Velvet Cupcakes with 
Cream Cheese Frosting
Source: Our Italian Kitchen

 Vanilla Cupcakes

Red Velvet Cupcakes

Triple Chocolate Espresso Brownies
Source: Blissfully Delicious

Coconut Drop Cookies
Source: JBean Cuisine

Red Velvet Cheesecake Bites
 Source: Our Share of the Harvest 

Alice's Chocolate Chip Cookies
 Source: The Boys Made Me Do It

Flourless Chocolate Hazelnut Cookies
Source: Pursuing Domestic Goddess-ness

Vanilla/German Chocolate Cake Cupcakes
with Oreo Bottoms
Source: She Cooks and Bakes!

Mint Oreo Fudge
Source: I was Born To Cook

Mixed Berry Cobbler with Cornmeal Crust
Source: Adventures In My Kitchen

Strawberry Cupcakes

Cinnamon Rolls
 Source: The Mess Pot

Brownie Pudding
Source: Cloud 8 1/2

Triple Layer Oreo Cake
Source: Beantown Baker

 Chocolate Dipped Strawberry Cakeballs
 Source: The Jey of Cooking

Chocolate Strawberry Tartlets
Source: Brownies and Blondies

Molten Lava Cakes
Source: With a Cherry on Top

Source: Carrie's Sweet Life

Be sure to stick around and see next month's challenge....Amanda, from Our Italian Kitchen, is the host for March!  The theme she has chosen is Bake From Your Nationality/Heritage, in honor of St. Patrick's Day!  I wonder what everyone will make?!
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What's Baking....Baked with Love


So for this month’s What’s Baking challenge, I was the hostess with the mostess and because it was February, the month of love, I chose a theme based around just that….LOVE! 

We all did something “Baked with Love” and I was hoping that it would be interpreted in a few  different ways – not only did I feel it would be great to center it around Valentine’s Day, but to also choose recipes that, perhaps, meant something to someone or was a reminder of someone special in their life!

I chose to go the first route and made something very appropriate for V-Day…something I love seeing on a Valentine’s menu and something, actually, that I’ve never made before: Lava Cakes!

Chris and I both love the chocolatey goodness  that these cakes hold…the ooey-gooey center is what makes them so darn special!  To my pleasant surprise, they were really easy (probably one of the easiest desserts I’ve ever tackled).  But being a newbie, something went wrong (maybe I didn’t cool them long enough), but they deflated once I removed them from the ramekins….hence, deflated looking cake in the picture!
But don’t let that stop you….the deflation these babies went under had absolutely no effect on the taste!  They were deee-licious!

Molten Lava Cakes
1/2 cup Unsalted Butter
Cocoa Powder
4 oz. Semi-Sweet Chocolate
2 Eggs
1/4 cup Sugar
Pinch of Salt
2 Tsp. Flour

Preheat oven to 425 degrees.  Butter the inside of two ramekins and dust the insides with cocoa powder (to prevent the cakes from sticking).

In a double-boiler or bowl sitting atop a pan of simmering water, melt the butter and chocolate over medium heat, stirring frequently; let cool.

In a large bowl, beat together the eggs, sugar and salt until the sugar dissolves (about 1 minute).  With the mixer on low, slowly add in the chocolate mixture until incorporated into the egg mixture.  Add in the flour and mix to combine.

Carefully divide the batter between the two ramekins and place on a baking sheet.  Bake for 8 minutes and remove.  Let cool slightly and gently slide a butter knife around the inside of the ramekin to remove the cake.  Serve with whipped cream, a dusting of powdered sugar or fresh fruit!

Yield: 2 Servings
Source: Adapted from Made in Melissa's Kitchen, originally from Allrecipes
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