Nope, not a particularly long post today, but it's a BIG occasion:
Last week, Big D. and I celebrated our Tenth Anniversary! Woo hoo! Some people might call this an accomplishment, I consider myself just plain lucky to have Big D. at my side. I am not going to write a whole long mushy post to my hubsters, because that just ain't my thang, but I will let the food do the talking, because where I come from, we express our love through food.
Sooo, in honor of The Big Ten, instead of celebrating out of the house in some hoity toity restaurant (our absolute favorite: ETC.-check it out one day- they have the best steak, um basically ever.) I decided it made more sense to celebrate where it all went down- right at home. I had a lot of fun planning an elegant dinner, and since it was just the two of us, I was able to really go all out:
Now, I feel kind of dumb showing you these pictures after last week's post, but in my defense, I was starving...hence the snapshot style photography:
And the Pièce de résistance:
That was mid heavenly bite. Here's what it looked like in the beginning:
I am drooling just looking at it. Is that really bad? Like laughing at your own jokes? Eh, if it is, too bad-this dessert is the stuff dreams are made of. And I'm talkin' seriously good dreams. Anyhoo, lucky for you, I shall share the recipe with y'all, so you can share the love as well:
Chocolate Chip Cookie Lava Cakes (Adapted from KevinandAmanda)
Since I wanted to keep this non dairy, all ingredients I used are non-dairy. You can swap out the dark chocolate for milk chocolate, margarine for butter etc.
1/2 cup margarine, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
1 large egg
1 tablespoon vanilla extract
1 3/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup semi sweet chocolate chips
1 good quality dark chocolate bar ( I used dark chocolate with praline middle, and yah, it was amaaaaaazing.)
Preheat oven to 350°F. Spray 6 ramekins with non stick cooking spray. Using an electric mixer, beat margarine, brown sugar and white sugar until fluffy. Add egg and vanilla and beat for five minutes until creamy. In a separate bowl, whisk the flour, salt and baking soda together. Reduce mixer speed to low and add in flour mixture. Stir in chocolate chips. Divide dough in half. Divide half the dough between the six ramekins and pat down. Put 2 chocolate squares in the middle of each ramekin. Divide remaining dough between the ramekins on top of the chocolate squares and pat down flat. Bake at 350°F for 18-20 minutes, until the edges are brown. As soon as you take them out of the oven, run a knife around the edges to make it easier to pop them out. Cool slightly, invert onto a dessert plate and serve warm with vanilla ice cream and chocolate syrup.
* I froze the extra ramekins raw and defrosted them a few days later to bake for Friday night dessert- worked perfectly! Usually, with chocolate lava cakes, you cannot reheat them, because the gooey middle is essentially batter. Since this molten part here is pure chocolatey heaven, reheating them worked out perfectly!
Until next time folks,
Oh and by the way, notice how I did not wax poetic about the sheer deliciousness of our dinner. Because seriously- words do not do justice. Plus I really don't want to make you jealous. Cuz I'm so thoughtful like that.