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CHOCOLATE LAVA CAKES RECIPE | REE DRUMMOND | FOOD NETWORK



Chocolate Lava Cakes Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter 
2 ounces bittersweet chocolate 
2 ounces semisweet chocolate 
1 1/4 cups powdered sugar 
2 whole eggs 
3 egg yolks 
1 teaspoon vanilla 
1/2 cup all-purpose flour 
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  • Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
  • Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

JALAPENO HUSHPUPPIES RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Jalapeno Hushpuppies Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 36 hushpuppies

Number Of Ingredients 9

1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper
Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

Steps:

  • Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
  • In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
  • Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

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