Mini Molten Chocolate Cakes

Easy, and VERY rich.

from Guittard

Makes 6 three-inch individual cakes (I halved the recipe to make 3)

1 ⅔ cups (10 oz) E. Guittard 72% Cacao Bittersweet Chocolate Wafers (I used 63% cacao chocolate chips)
2 tablespoons unsalted butter + ½ tablespoon for buttering ramekins
⅔ cup granulated sugar + extra for sugaring ramekins
¼ cup all-purpose flour
4 large eggs

Position a rack in the center of the oven and preheat to 400ºF. Butter and sugar the bottoms and sides of six three-inch (6-ounce) ramekins. (I don't have ramekins, but my pyrex custard cups worked great).

Heat butter and chocolate in a medium microwave safe bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after 1-2 minutes, then at 30 second intervals until smooth and all of the chocolate is melted. Set aside to cool slightly. Combine the sugar and flour in a medium bowl until uniform, then whisk in the eggs until blended and free of lumps. Whisk in the melted chocolate mixture until smoothly incorporated.

Divide the batter evenly among prepared ramekins, filling each ⅔ full. Place the ramekins on a baking sheet for easy handling. Bake for 13 to 15 minutes. (At 13 minutes, the center is very fluid, but deliciously molten. If you prefer a slightly less fluid center, bake for 15 minutes.) Immediately upon removing the ramekins from the oven, invert each onto the center of a plate to unmold the cakes. Serve while still warm with vanilla ice cream or whipped cream if desired.

Lemon Frosting

from allrecipes

4 cups powdered sugar

1/2 cup butter, softened

2 TB lemon juice

1 tsp grated lemon zest

2 TB milk

Beat powdered sugar, butter, lemon juice, and lemon zest until smooth. Beat in milk, and continue to beat until light and fluffy.

Granola Bars

adapted from this recipe

2 1/4 cups oats

1 cup wheat germ

1 cup sunflower seeds

1/2 tsp cinnamon

3 TB brown sugar

1/2 cup honey

4 TB butter

2 tsp vanilla

1/2 tsp kosher salt

3/4- 1 cup dried cranberries

Preheat oven to 400.

Mix oats, wheat germ, sunflower seeds, and cinnamon in baking dish. Toast for 10-12 minutes, stiffing every few minutes.

Line 9x13 pan with parchment paper, making it long enough to fold over the top of the bars once they are in there.

Bring brown sugar, honey, butter, vanilla, and salt to a boil. Boil for about 2 minutes and remove from heat.

Mix all ingredients together.

Dump granola mixture in pan and spread evenly.

Fold parchment paper over top, and press firmly (or use small rolling pin) to compact it together.

Cool completely.

Peel parchment paper from top of granola bars, and carefully dump entire pan of bars onto a cutting board. Remove remaining parchment paper.

Cut (pressing down, not sawing) granola bars.

Wrap individually in plastic wrap and freeze.

Juice Jigglers

1 12oz can frozen juice concentrate (grape, apple, etc) thawed

3 envelopes unflavored gelatin

1 can water

Soften gelatin in juice. Boil the water. Stir in juice mixture until gelatin dissolves. Remove from heat, pour into lightly greased 9x13 inch pan and chill until firm. Cut into squares, or use cookie cutters to cut shapes.