1 T sugar
1/2 c butter, cut into pieces
4 oz semisweet chocolate, chopped
1 c confectioners’ sugar
2 egg yolks
1 t instant coffee granules
1 t vanilla
6 T flour
1/4 t salt
Grease the bottom and sides of four 6 oz ramekins. Coat each with sugar. Melt chocolate and butter: In a medium-sized microwave-safe bowl, microwave butter and chocolate for about 1 min on medium power. Stir and repeat heating at 15 second intervals, until the chocolate is melted and smooth. Stir in confectioner’s sugar. Whisk in eggs, yolks, coffee and vanilla. Stir in flour and salt. Divide batter among the ramekins. Pour 2 c water into the Instant Pot’s main compartment (inner pot) and place trivet in water. Place 3 ramekins on the trivet and place 1 more on top of them, in the middle (staggered). Close the Instant Pot. Make sure the steam release handle is in the ‘Sealing’ position. Cook on ‘Manual’ (or ‘Pressure Cook’) for 9 min. Do a Quick Release of steam and open the Instant Pot. Use the trivet to remove the ramekins. Gently dab off any condensation from the surface of the cake. Dust the Instant Pot chocolate lava cakes with powdered sugar. Serve warm and enjoy! Yield 4. Note: If you have a larger Instant Pot, you might be able to fit all 4 ramekins in one layer.
4 – 5 apples (2 Granny Smith and 2 sweeter apples) (can sub peaches)
2 T freshly squeezed lemon juice
1/2 t vanilla
1 T brown sugar
1/2 t cinnamon
3 T cornstarch
pinch of kosher salt
Preheat oven to 375 F. Butter a medium-sized shallow casserole dish, a little smaller than a 9 x 13″ dish. Peel apples and then chop into 1/2″ pieces right into the buttered dish. Add the lemon juice to the apples and gently toss to coat the apples. Add vanilla, cinnamon, brown sugar and cornstarch and gently mix until distributed throughout the apples. Sprinkle about a third of the topping over the apples and move the apples around a bit so some of the topping is mixed in with the apples. Sprinkle remaining topping over the apples. Bake for 45 -5 0 min until topping is golden brown (just keep an eye on it, as your oven might require less time). Remove from oven and allow to rest for 15 min. Serve with vanilla ice cream and caramel sauce.
1 c light brown sugar
1 1/2 c flour
1/2 t cinnamon
1/4 t freshly grated nutmeg
pinch of kosher salt
1 stick unsalted butter, cold and diced
**If you want to use chopped toasted pecans or walnuts for the topping, decrease the flour by 1/2 c and use 1 c chopped nuts.
Stir together flour, brown sugar, cinnamon, freshly grated nutmeg and a pinch of salt. Mix well. Add butter and use your hands to mix until a pebbly, crumbly mix.
2 sleeves Ritz crackers
1/2 c salted butter melted and allowed to become golden brown
1/2 t vanilla salt (opt)
Preheat the oven to 400 F. Put the crackers in the blender and pulse until they are crumbs. Mix in the vanilla salt. Mix with the butter and press into the bottom and up the sides of a 10″ pie plate. Bake for 10 – 15 min or until set. Remove from oven and cool. Spread Dark Chocolate Ganache over the crust and place in the freezer. Pile Peanut Butter Mousse on top of the ganache, sprinkle with Toppings of chopped pecans and marshmallows and put back in the freezer for 20 min. Spoon Milk Chocolate Ganache over the nut and marshmallow layer. Return to the freezer until 20 min before serving. Allow to stand at room temp for 20 min before cutting. Note: You can use a pre-made crumb crust if you like … it’s not as good but if you buy one add a sprinkle of kosher salt to the crust before adding the first layer of ganache.
Dark Chocolate Ganache
1 c bittersweet chocolate chips
1/2 c heavy cream whipping
1 T butter
Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove. Remove from heat. Add chocolate and butter. Stir until melted and smooth.
Peanut Butter Mousse
1 c & 2 T heavy cream whipping, divided
8 oz cream cheese, room temp
1 c creamy peanut butter
1 c powdered sugar
1/2 c milk chocolate chips
Whip 1 c heavy cream until peaks form but be careful not to over whip. Set aside. Melt chocolate chips with 2 T heavy cream. Stir until smooth. Allow to cool. Beat cream cheese, peanut butter, cooled chocolate mix and sugar together until smooth and blended. Whip in the cream being careful not to deflate the mix.
1/2 c mini marshmallows
1/2 c chopped pecans
1/2 c chocolate chips (milk, bittersweet or a combination)
Milk Chocolate Ganache
1/2 c heavy cream whipping
1 c milk chocolate chips
1 T white corn syrup
1 T butter
Bring cream just under a boil. Stir in the chocolate chips, corn syrup and butter. Stir until well blended and shiny.
Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
4 – 6 c fresh strawberries, chopped and hulled
1 c water
1 c sugar
1 3 oz box Strawberry Jell-O
3 T cornstarch
Preheat oven to 350 F. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (approx 3″ diameter) cut at least 24 rounds out (or 12 rounds of each pie crust, if using store bought). Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie. Bake for 15 – 20 min or until golden around the edges. Remove from oven and let the crust cool while you make the filling. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan. Put the water, sugar and cornstarch in a saucepan and bring to a boil. Whisk constantly until it become thick, about 3 min. Whisk in the Jell-O and cook for a minute longer. Remove from heat and let cool for about 10 – 15 min. As the glaze cools, place strawberries straight into the mini pie crusts. Pour the glaze over the strawberries. Refrigerate until set. Decorate with whipped cream before serving. Keep refrigerated. Yield: 24.
1 c flour
2 t baking powder
1/4 t salt
7 T cocoa powder, divided
1 1/4 c white sugar, divided
1/2 c milk
1/3 c melted butter
1 1/2 t vanilla
1/2 c light brown sugar, packed
1 1/2 c hot tap water
Preheat oven to 350 F. First stir together the flour, baking powder, salt, 3 T cocoa, and 3/4 c white sugar. Reserve the remaining cocoa and sugar. Stir in the milk, melted butter and vanilla to the flour mix. Mix until smooth. Pour the mix into an ungreased 8″ baking dish. In a separate small bowl, mix remaining 1/2 c white sugar, brown sugar and remaining 4 T cocoa. Sprinkle this mix evenly over the batter. Pour hot tap water over all. DO NOT STIR! Bake for about 40 min or until the center is set. Let stand for a few min if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.
3 10.8 oz pkgs frozen double-chocolate cake slices, cut into 1″ pieces
2 (6 bars) pkgs original Klondike bars, cut into 6 small squares
8 oz dark chocolate-covered pretzels
12 oz caramel sauce
16 oz whipped topping
Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble. Gently crush the chocolate-covered pretzels into smaller pieces. (Don’t over-crush, otherwise your pretzels will become dust!) Reserve 2 oz to decorate the top of the trifle. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order 2 more times, finishing with the whipped topping. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temp for 3 – 4 min (so the cake can thaw slightly.)
1 Duncan Hines Devil’s Food Cake Mix, prepared
1 c Kahlua (coffee-flavored, rum-based liqueur)
1 – 2 bags of small Heath candy bars (or 8 large Heath bars)
2 large tubs whipped topping
Bake Devil’s Food cake in a 9 x 13″ pan the day before you plan to serve the trifle. After cake has cooled, cut it into squares about 1 1/2 – 2″ square. Leaving cake (sliced up) in the pan, pour Kahlua all over the top of the cake, getting the liqueur down in-between the slices. Cover with plastic wrap and put in refrigerator overnight. Next day, 2 – 4 hours before serving time, assemble trifle in a large bowl or trifle dish as follows:
Layer of cake (one third of cake)
Layer of whipped topping
Layer of Heath bar (layer it on pretty heavily)
Repeat above layers twice more but only put a light sprinkling of Heath Bar on the top when completing the last layer. Mound up the last layer of whipped topping, it just looks pretty. Note: Break the toffee bars up with your fingers and use kitchen shears to break up some of the larger pieces before chopping it up in a food processor. That way you won’t have to over-chop the toffee to get it crunched up into small, bite-size chunks. The toffee softens up inside the trifle and it’s nice to come across it while eating the trifle.
1 12 oz can Carnation evaporated milk, well chilled
1 2/3 c graham cracker crumbs
1/2 c confectioners sugar
6 T butter, melted
1 3 oz box lemon Jell-O
1 c boiling water
1 8 oz pkg cream cheese
1 c sugar
4 T fresh lemon juice OR 2 t vanilla
Shake the can of evaporated milk and refrigerate until well chilled, at least an hour. In a small mixing bowl and using a wire whisk, dissolve the Jell-O in the boiling water, 1 – 2 min. Set aside to cool to lukewarm. Combine graham cracker crumbs, confectioners sugar and melted butter. Reserve 1/3 c mix for the topping. Press the remainder firmly into the bottom of an 11.5 x 7.5″ (or similar) dish. Refrigerate or put in the freezer until needed. In another large mixing bowl and using a mixer beat together the cream cheese, sugar and lemon juice (or vanilla) until smooth and creamy. Beat in the cooled Jell-O until well blended. Refrigerate mix for now. Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 – 4 min. (It should have the consistency of beaten egg whites.) Beat in the cream cheese/Jell-O mix. Pour mix over the chilled crust. Sprinkle top with the remaining crumb mix. Refrigerate for several hours before cutting into squares. Note: You can use a larger pan, like 9 x 12 and the dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick and creamy snack.
1 1/2 c whipping cream
1/4 – 1/3 c cocoa powder (dutch preferred) sifted, use 1/3 c for dark chocolate flavor
1/4 – 1/2 c powdered sugar use a 1/4 c for dark chocolate flavor
1/4 t almond extract (opt)
In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form. Add almond extract if desired. Whip until stiff peaks form. Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses. Enjoy immediately or refrigerate until ready to serve. Note: Chilling your mixing bowl will help the cream whip more easily. Sift cocoa powder to avoid dark flecks in mousse. Add 1/4 c powdered sugar to start. If added sweetness is desired add additional sugar up to an additional 1/4 c.
1 lb ripe peaches, peeled, diced
2 T fresh lemon juice
1/4 c cold water
1 T unflavored gelatin
1/3 c sugar
1 c heavy whipping cream
Peel and dice peaches (you should have 3 c diced), transfer to a blender or food processor, add lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use. In a small sauce pan (off the heat), add cold water and sprinkle top with gelatin. Let sit 5 min to soften then stir in sugar and place over medium heat, stirring just until sugar has dissolved (1 – 2 min) then remove from heat – don’t overcook. Add gelatin mix to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mix begins to thicken (2 hours). Once puree starts to thicken, beat heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mix, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
Garnish/ Peach Topping
1 ripe peach, peeled and thinly sliced
1 T fresh lemon juice
2 T sugar
mint leaves (opt)
In a small saucepan, combine sliced peach, sugar and lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 min. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.
1 9″ frozen pie crust, baked according to package instructions and cooled (poke all over with a fork before baking to prevent bubbling)
1 3.4 oz instant vanilla pudding mix
3/4 c heavy whipping cream
1/3 c milk
1/4 c sour cream or plain greek yogurt
1/4 t vanilla
1 c whipped topping
chocolate syrup for garnish
In a medium sized mixing bowl, combine pudding mix, heavy cream, milk, sour cream or greek yogurt and vanilla. Whisk for 2 min or until everything is completely combined and smooth. Evenly spread mix into the bottom of the cooked and cooled pie crust. Spread a thin layer of whipped topping over pudding layer. Using the chocolate syrup make a back and forth pattern across the pie, starting at one end and going to the other. Next drag a knife through the syrup one direction and then the other every inch or so to get the desired zebra-esk pattern.
1 c flour
1/2 c butter, softened
1 1/2 c finely chopped pecans, divided
pinch of salt
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip, divided
2 3.9 oz boxes instant chocolate pudding
3 c milk
Combine flour, butter, 1 heaping c pecans and salt and press into the bottom of a 13 x 9 baking dish. Bake at 325 F for 25 min. Cool completely. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mix evenly onto crust. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for 2 min. Spread chocolate mix evenly onto cream cheese layer. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.
3 T coconut oil (can sub any veg oil)
1/4 c quick oats
2 T chopped pecans
2 1/2 T whole wheat flour, divided (can sub all purpose flour)
2 1/2 T turbinado or brown sugar, divided
1/2 t cinnamon, divided
1/8 t salt
2 – 3 apples (about 2 c chopped)
honey for drizzling
Melt the coconut oil in the microwave. Stir in the oats, pecans, 2 T flour, 2 T sugar, 1/4 t cinnamon and salt. Mix until well combined. Toss chopped apples with 1/2 T flour, 1/2 t sugar and 1/4 t cinnamon. Layer a little spoonful of the oat mix in the bottom of 2, 9 oz ramekins or mugs. Top with about 1 c chopped apples and heap the remaining oat mix over the top. Microwave for 3 min and 30 seconds, the apples should be bubbling and the whole thing will reduce in size. Remove and let stand until cool enough to eat. Be careful because it’s going to be really hot at first! Also, the texture improves as it rests and cools. Drizzle with honey for an extra gooey kind of texture. Note: You can make both at the same time and then save the second one to reheat later. Just wrap it with foil and leave it on the counter for the next morning (any longer than 12 hours and put it in the fridge).