it's beginning to look a lot like Christmas
- Thread starter batter
- Start date
Wow batter, those are great crafts you make. I love them.
I just recently got most of my orniments made, but I am still working on a few. I hope that I can get them done soon so I can share them.
I'll post pics soon, but first I have to take them.
Keep em coming.
I just recently got most of my orniments made, but I am still working on a few. I hope that I can get them done soon so I can share them.
I'll post pics soon, but first I have to take them.
Keep em coming.
G
Guest
Guest
batter,
The beautiful decorations you've made are just amazing. I can't believe you created all of these - it amazes me. Maybe it's because I can't even do a paint by number painting. lol The clay pot villages are wonderful as are Mrs. and Mr. Clause. I would have never thought to do anything like that at all.
Thank you so much for sharing them.
Enchanted
Enjoy the spirit of the season. Merry Christmas to all and to all a good day!
The beautiful decorations you've made are just amazing. I can't believe you created all of these - it amazes me. Maybe it's because I can't even do a paint by number painting. lol The clay pot villages are wonderful as are Mrs. and Mr. Clause. I would have never thought to do anything like that at all.
Thank you so much for sharing them.
Enchanted
Enjoy the spirit of the season. Merry Christmas to all and to all a good day!
lovetoread
hello daddy
- Joined
- Mar 16, 2001
- Posts
- 42,978
Oh how I would love to have those kind of decorations out. My kids and cats woud have them in tatters...sigh...
You have a wonderful decorative touch, happy holidays.
You have a wonderful decorative touch, happy holidays.
LadyDarkFire
Literotica Guru
- Joined
- Jun 6, 2001
- Posts
- 1,796
Fast Craft:
For a quick and easy addition to a holiday basket that is fun, and yummy as well, here's a quick little craft, which works for any holiday:
Items Needed:
-Cookie Cutters to give away (metal is best for this, and they are a great gift, because they are so handy to have around, for different holidays, just get different shapes of cookie cutters)
-Chocolate, For eating, usually milk
-Cake icing gel (don't get regular icing, but the small tubes of gel, and get plenty of colors of it)
-double boiler
-cookie sheet
-wax paper
-celophane (colored is fine, so is clear)
-curling ribbon (the thin ribbon)
-rubber spatula
~Forms~
First, line the cookie sheet with wax paper, making sure that the entire surface is covered.
-Arrange Cookie cutters on cookie sheet, make sure they aren't touching, with the cutting edge down
-Melt the Chocolate in the double boiler
-pour the chocolate into the cookie cutters, smooth out with the spatula
-put in the fridge to harden (leave them over night, it makes it that much safer)
Now for the fun part: (This is also a handy way to keep kids occupied when they want to help in the kitchen. Normally I make the forms of these about Dec 3rd and keep them in the fridge for when my godkids visit)
Take the forms out of the fridge and trim off all chocolate that might have leaked out from around the edges, wipe dribbles off the cookie cutters, etc
Use the icing gel to decorate, then refridgerate for another 2 hours to harden that as well.
Wrap in celophane, tie with curling ribbon, add curls by running a scissors blade along the ribbon, pop a gift tag on it and you're done.
For a quick and easy addition to a holiday basket that is fun, and yummy as well, here's a quick little craft, which works for any holiday:
Items Needed:
-Cookie Cutters to give away (metal is best for this, and they are a great gift, because they are so handy to have around, for different holidays, just get different shapes of cookie cutters)
-Chocolate, For eating, usually milk
-Cake icing gel (don't get regular icing, but the small tubes of gel, and get plenty of colors of it)
-double boiler
-cookie sheet
-wax paper
-celophane (colored is fine, so is clear)
-curling ribbon (the thin ribbon)
-rubber spatula
~Forms~
First, line the cookie sheet with wax paper, making sure that the entire surface is covered.
-Arrange Cookie cutters on cookie sheet, make sure they aren't touching, with the cutting edge down
-Melt the Chocolate in the double boiler
-pour the chocolate into the cookie cutters, smooth out with the spatula
-put in the fridge to harden (leave them over night, it makes it that much safer)
Now for the fun part: (This is also a handy way to keep kids occupied when they want to help in the kitchen. Normally I make the forms of these about Dec 3rd and keep them in the fridge for when my godkids visit)
Take the forms out of the fridge and trim off all chocolate that might have leaked out from around the edges, wipe dribbles off the cookie cutters, etc
Use the icing gel to decorate, then refridgerate for another 2 hours to harden that as well.
Wrap in celophane, tie with curling ribbon, add curls by running a scissors blade along the ribbon, pop a gift tag on it and you're done.
Summery
Literotica Guru
- Joined
- Oct 14, 2001
- Posts
- 18,831
Cookies: Chocolate Rum Balls
3 1/2 cups of vanilla wafer crumbs (about 12 ounce)
1 cup finely chopped pecans
1 cup powdered sugar
1/4 cup unsweetened coccoa powder
1/3 cup rum (light or dark) *I prefer dark for flavor*
1/3 cup light or dark corn syrup
1/2 cup powdered sugar (for topping)
1.) Stir together all the ingredients except sugar for topping
2.) roll in your hands to shape into 1" balls
3.) roll in the 1/2 cup powdered sugar
4.) refrigerate in tightly covered container till firm
*Makes about 50*
Btw- Batter wonderful decorations! They are truly fantastic. I bet you had a lot of fun making them.
~Happy Holidays~
3 1/2 cups of vanilla wafer crumbs (about 12 ounce)
1 cup finely chopped pecans
1 cup powdered sugar
1/4 cup unsweetened coccoa powder
1/3 cup rum (light or dark) *I prefer dark for flavor*
1/3 cup light or dark corn syrup
1/2 cup powdered sugar (for topping)
1.) Stir together all the ingredients except sugar for topping
2.) roll in your hands to shape into 1" balls
3.) roll in the 1/2 cup powdered sugar
4.) refrigerate in tightly covered container till firm
*Makes about 50*
Btw- Batter wonderful decorations! They are truly fantastic. I bet you had a lot of fun making them.
~Happy Holidays~
Summery
Literotica Guru
- Joined
- Oct 14, 2001
- Posts
- 18,831
Re: the recipies sound yummy!!
Batter-
You'll have to let me know how they turn out for you & if you like them. They are yummy!
We need other's to post recipes, I want to try something new. I have a few others to share and will try to get them posted.
batter said:
Batter-
You'll have to let me know how they turn out for you & if you like them. They are yummy!
We need other's to post recipes, I want to try something new. I have a few others to share and will try to get them posted.
batter
Lick me 'til i scream!
- Joined
- Mar 8, 2001
- Posts
- 2,606
SummerRose
i have a couple of recipies to post on here that make great gifts.
unfortunately, i gotta get to work soon but i will find them and post them for you all to see.
one is called "Sand Art Brownies" (i think) that you give in a canning jar and decorate as a gift and the other is similar but is called "Muffin in a coffee cup" (i think).
either way, i will get them posted a.s.a.p.
i have a couple of recipies to post on here that make great gifts.
unfortunately, i gotta get to work soon but i will find them and post them for you all to see.
one is called "Sand Art Brownies" (i think) that you give in a canning jar and decorate as a gift and the other is similar but is called "Muffin in a coffee cup" (i think).
either way, i will get them posted a.s.a.p.
PowerOfOne
Literotica Guru
- Joined
- Oct 30, 2001
- Posts
- 918
A taste of the season...
It is also beginning to SMELL like Christmas! Aromas of oranges, tangerines, cakes baking, cookies in the oven, live Christmas trees, peppermint....so many smells that bring back memories of Christmases past...
It is also beginning to SMELL like Christmas! Aromas of oranges, tangerines, cakes baking, cookies in the oven, live Christmas trees, peppermint....so many smells that bring back memories of Christmases past...
For the past five or six yrs i have been getting the super hero and starwars orniments..i got some real cool ones that i love to hang on the tree ..only problem this year is i dont have a home to call my own so i guess they will stay in the box this year ...Merry Christmas all
G
Guest
Guest
I like all of the ideas you've all given in this thread. What I find to be most true is that part of the holiday spirit I feel at this time of year comes from making home-made gifts to give to friends.
Here is a recipe I like to use during the holiday. It's one I mix together and give to teachers and neighbors. The beauty of this recipe is that you can use their favorite candy as part of the mix.
I hope you enjoy.
Candy Cookie Mix
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour
Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Put the dry ingredients in a canning jar. You might want to decorate the jar with festive ribbons or something else pertaining to the season.
**(I also purchase the bag of candy or chocolate chunks, whichever I know they like the best and give them the bag along with the dry mix.)
Attach this note to the Jar:
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
**1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks) (You can purchase it for them as I noted in my comment above.)
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.
Most times, I use Christmas stamps and apply the brightly colored stamps on note paper and use that paper for the instructions about what to add and how to bake.
Enjoy!
Enchanted
Here is a recipe I like to use during the holiday. It's one I mix together and give to teachers and neighbors. The beauty of this recipe is that you can use their favorite candy as part of the mix.
I hope you enjoy.
Candy Cookie Mix
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour
Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Put the dry ingredients in a canning jar. You might want to decorate the jar with festive ribbons or something else pertaining to the season.
**(I also purchase the bag of candy or chocolate chunks, whichever I know they like the best and give them the bag along with the dry mix.)
Attach this note to the Jar:
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
**1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks) (You can purchase it for them as I noted in my comment above.)
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.
Most times, I use Christmas stamps and apply the brightly colored stamps on note paper and use that paper for the instructions about what to add and how to bake.
Enjoy!
Enchanted
PowerOfOne
Literotica Guru
- Joined
- Oct 30, 2001
- Posts
- 918
Banana Split Cake...my favorite receipe
3 sticks of butter or margarine (preferably Fleschmanns)
2 cups graham cracker crumbs
2 eggs
1 large can crushed pineapple, drained
1 teaspoon vanilla
2 cups confectioners sugar
8 large bananas, sliced
1 large carton Cool-Whip
1 cup pecans, diced
Marachino cherries for garnish. I use the red and green for the holidays.
Melt 1 stick of butter/margarine and mix with graham cracker crumbs. Press into a 10 x 15" pan. Mix 2 sticks of butter/margarine, eggs, sugar and vanilla. Beat on high for ten minutes. It will have the consistency of whipped cream. Spread this over the graham cracker crumbs. Cover this mixture with sliced bananas. (this seals the crust too). Then spread the drained pineapple followed by the cool whip. Sprinkle the pecans on top and garnish as many marachino cherries as you like. Chill overnight. This is a VERY festive looking dessert and tastes delicious!!!
3 sticks of butter or margarine (preferably Fleschmanns)
2 cups graham cracker crumbs
2 eggs
1 large can crushed pineapple, drained
1 teaspoon vanilla
2 cups confectioners sugar
8 large bananas, sliced
1 large carton Cool-Whip
1 cup pecans, diced
Marachino cherries for garnish. I use the red and green for the holidays.
Melt 1 stick of butter/margarine and mix with graham cracker crumbs. Press into a 10 x 15" pan. Mix 2 sticks of butter/margarine, eggs, sugar and vanilla. Beat on high for ten minutes. It will have the consistency of whipped cream. Spread this over the graham cracker crumbs. Cover this mixture with sliced bananas. (this seals the crust too). Then spread the drained pineapple followed by the cool whip. Sprinkle the pecans on top and garnish as many marachino cherries as you like. Chill overnight. This is a VERY festive looking dessert and tastes delicious!!!
LadyDarkFire
Literotica Guru
- Joined
- Jun 6, 2001
- Posts
- 1,796
Recipes
SummerRose, I'll post one now, then go digging up the rest.
Hot Chocolate Mousse (This is a great dessert, it looks elegant, and is Great if you have kids at a party)
Ingriedients:
Your Favorite Chocolate Mousse (Just make ahead of time and chill in fridge, this is more a plating technique)
Chocolate (about a Pound to 2 pounds, depending on how many you are serving)
Cookies (the type that you would serve with coffee, just not dipping cookies, the Pepperidge Farm assortments are usually great for this)
Heavy Whipping Cream
Powdered Sugar
Vanilla Extract
Cinnamon (for garnish)
Tools and other Prep Items:
Balloons, (Not Huge, just the smaller sort)
A pastry bag with fairly small circular tip
Cookie Sheet
Wax Paper
Bowl
Whisk
Double Boiler
First:
-Put the chocolate (reserving about a 1/4 of what you have out) in the double boiler to melt
-Blow up the Balloons up to where the bottom of them is rounded to about the size of a coffee cup, cover in butter (grease the bottoms of them, essentially)
-Put the Melted chocolate in a bowl, let it cool to the point where it won't pop the balloons
-Dip one balloon per guest into the Chocolate until you have the curve up until the point where it is at its Largest,
-After making sure there is a good layer of chocolate on the balloon, place bottom down on wax paper covered cookiesheet
-Place all of the Balloons (still on cookie sheet) in fridge to harden Chocolate
-Take the rest of the chocolate and load it into the pastry bag
-Pipe out (on another cookie sheet, or if you have spare room on the cookie sheet with the balloons, just make sure it is on wax paper) a handle similar to the one on a coffee cup for each balloon.
-take the balloons out of the fridge and pop with one pin prick right next to the knot (IMPORTANT: Prick the Balloon in this place ONLY because it will let the balloon deflate slowly and not crack the chocolate)
-Melt the Reserved Chocolate (Sorry I know you were wanting to eat it)
-Put the melted chocolate in the pastry bag after it has cooled to the point where it won't burn you, but is still maliable (Sticky Stage)
-Use the melted chocolate as a glue to attach handles to the chocolate forms of the bowls of Coffee cups, put back in fridge for another hardening
-Take out after handles are secure, and bring out mousse as well
-Load servings of mousse into the "coffee cups" carefully, and smooth out
-place back in fridge
SERVING:
-in bowl, beat whipping cream with vanilla extract (to taste, but use sparingly) and powdered sugar (a little at a time) rapidly until you form whipped cream that is fairly stiff.
-Smooth Whipped cream on the mouse as if floating on a drink
-Sprinkle with Cinnamon
-Garnish with a cookie on each dessert plate/saucer
_Enjoy
SummerRose, I'll post one now, then go digging up the rest.
Hot Chocolate Mousse (This is a great dessert, it looks elegant, and is Great if you have kids at a party)
Ingriedients:
Your Favorite Chocolate Mousse (Just make ahead of time and chill in fridge, this is more a plating technique)
Chocolate (about a Pound to 2 pounds, depending on how many you are serving)
Cookies (the type that you would serve with coffee, just not dipping cookies, the Pepperidge Farm assortments are usually great for this)
Heavy Whipping Cream
Powdered Sugar
Vanilla Extract
Cinnamon (for garnish)
Tools and other Prep Items:
Balloons, (Not Huge, just the smaller sort)
A pastry bag with fairly small circular tip
Cookie Sheet
Wax Paper
Bowl
Whisk
Double Boiler
First:
-Put the chocolate (reserving about a 1/4 of what you have out) in the double boiler to melt
-Blow up the Balloons up to where the bottom of them is rounded to about the size of a coffee cup, cover in butter (grease the bottoms of them, essentially)
-Put the Melted chocolate in a bowl, let it cool to the point where it won't pop the balloons
-Dip one balloon per guest into the Chocolate until you have the curve up until the point where it is at its Largest,
-After making sure there is a good layer of chocolate on the balloon, place bottom down on wax paper covered cookiesheet
-Place all of the Balloons (still on cookie sheet) in fridge to harden Chocolate
-Take the rest of the chocolate and load it into the pastry bag
-Pipe out (on another cookie sheet, or if you have spare room on the cookie sheet with the balloons, just make sure it is on wax paper) a handle similar to the one on a coffee cup for each balloon.
-take the balloons out of the fridge and pop with one pin prick right next to the knot (IMPORTANT: Prick the Balloon in this place ONLY because it will let the balloon deflate slowly and not crack the chocolate)
-Melt the Reserved Chocolate (Sorry I know you were wanting to eat it)
-Put the melted chocolate in the pastry bag after it has cooled to the point where it won't burn you, but is still maliable (Sticky Stage)
-Use the melted chocolate as a glue to attach handles to the chocolate forms of the bowls of Coffee cups, put back in fridge for another hardening
-Take out after handles are secure, and bring out mousse as well
-Load servings of mousse into the "coffee cups" carefully, and smooth out
-place back in fridge
SERVING:
-in bowl, beat whipping cream with vanilla extract (to taste, but use sparingly) and powdered sugar (a little at a time) rapidly until you form whipped cream that is fairly stiff.
-Smooth Whipped cream on the mouse as if floating on a drink
-Sprinkle with Cinnamon
-Garnish with a cookie on each dessert plate/saucer
_Enjoy
Summery
Literotica Guru
- Joined
- Oct 14, 2001
- Posts
- 18,831
Thank you LadyDarkFire
I'll have to try that out! So many fantastic ideas. I will search for other recipes to post on this thread as well. Looks like I need to go shopping....it's time to bake!
Everyone have their decorations up yet? Mine are up, I just need to go get the tree this weekend.
I'll have to try that out! So many fantastic ideas. I will search for other recipes to post on this thread as well. Looks like I need to go shopping....it's time to bake!
Everyone have their decorations up yet? Mine are up, I just need to go get the tree this weekend.
PowerOfOne
Literotica Guru
- Joined
- Oct 30, 2001
- Posts
- 918
Waldorf Astoria Red Cake or Red Velvet Cake
1/2 cup of shortening
2 eggs
2 ounces red food coloring
1 cup buttermilk
1 Tablespoon of vinegar
1 teaspoon baking soda
1 1/2 cups sugar
3 Tablespoons of cocoa
2 1/4 cups of flour
3/4 teaspoon salt
1 teaspoon vanilla
Frosting
3 Tablespoons flour
1 cup milk (cool)
1/2 cup shortening
1/2 cup margarine
1 cup sugar
1 teaspoon vanilla
PREPERATION
Cake Instructions:
Make a paste of the cocoa and coloring.
Cream shortening, sugar and eggs. Add cocoa and coloring. Mix well.
Add buttermilk with vinegar and flour with salt alternately.
By hand, fold in vanilla and baking soda.
Grease and flour cake pans. Makes 3 layers
Bake at 350 degrees for 30 minutes.
FROSTING INSTRUCTIONS:
Cook flour and milk until thick then let it cool.
Mix shortening, margarine, sugar and vanilla until creamy.
Mix together with milk/flour mixture a little at a time.
Beat well.
VERY pretty Christmas cake and soooo good!!
1/2 cup of shortening
2 eggs
2 ounces red food coloring
1 cup buttermilk
1 Tablespoon of vinegar
1 teaspoon baking soda
1 1/2 cups sugar
3 Tablespoons of cocoa
2 1/4 cups of flour
3/4 teaspoon salt
1 teaspoon vanilla
Frosting
3 Tablespoons flour
1 cup milk (cool)
1/2 cup shortening
1/2 cup margarine
1 cup sugar
1 teaspoon vanilla
PREPERATION
Cake Instructions:
Make a paste of the cocoa and coloring.
Cream shortening, sugar and eggs. Add cocoa and coloring. Mix well.
Add buttermilk with vinegar and flour with salt alternately.
By hand, fold in vanilla and baking soda.
Grease and flour cake pans. Makes 3 layers
Bake at 350 degrees for 30 minutes.
FROSTING INSTRUCTIONS:
Cook flour and milk until thick then let it cool.
Mix shortening, margarine, sugar and vanilla until creamy.
Mix together with milk/flour mixture a little at a time.
Beat well.
VERY pretty Christmas cake and soooo good!!
batter
Lick me 'til i scream!
- Joined
- Mar 8, 2001
- Posts
- 2,606
recipie
we have done these last year...they make great gifts!
hope you enjoy it.
Sand Art Brownies
~~*~~*~~*~~*~~*
Mix ingredients in a wide mouth quart size jar, just like sand art that kids
make today.
5/8 cup all purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts
Directions:
Mix the 5/8 cup of flour with salt. In a clean wide mouth quart or
liter sized jar layer the ingredients in the order given. Starting with the
flour and salt mixture and ending with the walnuts.
Attach a decorative tag to the out side of the jar with the following
directions.
Sand Art Brownies
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square
baking pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until
just combined.
4. Pour the batter into the prepared pan and bake at 350 degrees F (175
degrees C) for 25 to 30 minutes. Enjoy!
Makes 1 9x9 inch pan
we have done these last year...they make great gifts!
hope you enjoy it.
Sand Art Brownies
~~*~~*~~*~~*~~*
Mix ingredients in a wide mouth quart size jar, just like sand art that kids
make today.
5/8 cup all purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts
Directions:
Mix the 5/8 cup of flour with salt. In a clean wide mouth quart or
liter sized jar layer the ingredients in the order given. Starting with the
flour and salt mixture and ending with the walnuts.
Attach a decorative tag to the out side of the jar with the following
directions.
Sand Art Brownies
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square
baking pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until
just combined.
4. Pour the batter into the prepared pan and bake at 350 degrees F (175
degrees C) for 25 to 30 minutes. Enjoy!
Makes 1 9x9 inch pan
LadyDarkFire
Literotica Guru
- Joined
- Jun 6, 2001
- Posts
- 1,796
Here's another one:
This is another great sit down dessert that I just love to make. It's a little more complex, but worth it.
GINGER CAKES WITH MOLTEN CHOCOLATE CENTERS AND GINGER CREME ANGLAISE
Make these little cakes using four 10-ounce mini-bundt pans (not non-stick). Ten-ounce ramekins would also work.
For ganache
2 ounces fine-quality bittersweet chocolate (not unsweetened)
1/4 cup heavy cream
For cakes
1 cup all-purpose flour
2 teaspoons ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter
3/4 cup packed dark brown sugar
2 large eggs
1/4 cup sour cream
1/4 cup unsulfured molasses
Accompaniment: Ginger Crème Anglaise
Make ganache:
Put a sheet of wax paper on a small baking sheet and put a 3-inch round cutter on it. (Alternatively, line a 3-inch ramekin with plastic wrap, leaving a 2-inch overhang.)
Chop chocolate and transfer to a bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir mixture with a rubber spatula until completely smooth and pour into cutter or ramekin. Freeze ganache while preparing cake. (Ganache may be made 1 week ahead and frozen, covered.)
Make cakes:
Preheat oven to 375°F and generously butter and flour four 10-ounce mini-bundt pans (not non-stick) or ramekins, knocking out excess flour.
Into a bowl sift together flour, ginger, baking soda, and salt. In a large bowl with an electric mixer beat together butter and brown sugar until light and fluffy. Beat in eggs, sour cream, and molasses until combined well. (Mixture will separate but will come together again when flour mixture is added.) Add flour mixture to egg mixture, beating until just combined (do not overbeat).
Spoon about 1/2 cup batter into each pan or ramekin and bake on a baking sheet in middle of oven 20 minutes. Run a thin knife around side of cutter and remove ganache. (Alternatively, lift ganache out of ramekin using plastic wrap.) Quarter ganache and put 1 piece in center of each cake, pressing down gently (ganache will sink into cakes). Bake cakes 15 to 20 minutes more, or until set and a crust is formed on top. Cool cakes in pans or ramekins on a rack 10 minutes. (Cakes may be made 1 day ahead and kept in pans or ramekins, covered, at room temperature. Reheat cakes in a 375°F oven before serving.)
Invert cakes onto plates and serve warm with crème anglaise.
Makes 4 individual cakes
This is another great sit down dessert that I just love to make. It's a little more complex, but worth it.
GINGER CAKES WITH MOLTEN CHOCOLATE CENTERS AND GINGER CREME ANGLAISE
Make these little cakes using four 10-ounce mini-bundt pans (not non-stick). Ten-ounce ramekins would also work.
For ganache
2 ounces fine-quality bittersweet chocolate (not unsweetened)
1/4 cup heavy cream
For cakes
1 cup all-purpose flour
2 teaspoons ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter
3/4 cup packed dark brown sugar
2 large eggs
1/4 cup sour cream
1/4 cup unsulfured molasses
Accompaniment: Ginger Crème Anglaise
Make ganache:
Put a sheet of wax paper on a small baking sheet and put a 3-inch round cutter on it. (Alternatively, line a 3-inch ramekin with plastic wrap, leaving a 2-inch overhang.)
Chop chocolate and transfer to a bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir mixture with a rubber spatula until completely smooth and pour into cutter or ramekin. Freeze ganache while preparing cake. (Ganache may be made 1 week ahead and frozen, covered.)
Make cakes:
Preheat oven to 375°F and generously butter and flour four 10-ounce mini-bundt pans (not non-stick) or ramekins, knocking out excess flour.
Into a bowl sift together flour, ginger, baking soda, and salt. In a large bowl with an electric mixer beat together butter and brown sugar until light and fluffy. Beat in eggs, sour cream, and molasses until combined well. (Mixture will separate but will come together again when flour mixture is added.) Add flour mixture to egg mixture, beating until just combined (do not overbeat).
Spoon about 1/2 cup batter into each pan or ramekin and bake on a baking sheet in middle of oven 20 minutes. Run a thin knife around side of cutter and remove ganache. (Alternatively, lift ganache out of ramekin using plastic wrap.) Quarter ganache and put 1 piece in center of each cake, pressing down gently (ganache will sink into cakes). Bake cakes 15 to 20 minutes more, or until set and a crust is formed on top. Cool cakes in pans or ramekins on a rack 10 minutes. (Cakes may be made 1 day ahead and kept in pans or ramekins, covered, at room temperature. Reheat cakes in a 375°F oven before serving.)
Invert cakes onto plates and serve warm with crème anglaise.
Makes 4 individual cakes
