Heavenly Sweets

I've had a bit of a sweet tooth lately; Aaron seems to always have one. We tested out these beauties recently, and loved both. They are easy to make (always necessary in our kitchen) and crowd-pleasers.

Individual Molten Chocolate Cakes (from PW's Tasty Kitchen feed)


• 4 pieces (squares) semi-sweet baking chocolate
• ½ cup Butter
• 1 cup powdered sugar
• 2 whole eggs
• 2 whole egg yolks
• 6 T. all-purpose flour
• 2 cups real whipping cream + 2 Tablespoons sugar OR frozen yogurt

Preheat oven to 425 degrees. Lightly grease 4 ramekins and place on cookie sheet.(We've been dividing this recipe in half to make two servings.) Melt chocolate and butter in small saucepan on high in a double-broiler. (We hold a saucepan over a another with boiling water.) Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute. Invert cakes on dishes and top with whipped cream or frozen yogurt. Esto satisfeita!


Rich Banana Bread (Adapted slightly from allrecipes.com)

• 1/2 cup butter, very soft or almost melted
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup low-fat sour cream OR plain yogurt
• 1/2 cup chopped walnuts
• 2 very ripe medium bananas, mashed

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. In a large bowl, stir together the butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda, powder, and salt in a second bowl, stir into the butter mixture until smooth. Finally, fold in the sour cream or yogurt, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before serving. Nothing like banana bread fresh from the oven!