Birthday Dinner, Part Three: Molten Chocolate Cakes

So last but not least, Molten Chocolate Lava Cakes. Hate on them all you want, but seriously, who doesn't love a cake that basically makes its own hot fudge sauce? This recipe comes to me by way of Natalie Bortoli from Food and Wine. These were delicious, if a little over "greased and floured", and they really are super, super easy. Make them soon and make someone very happy. 

Pre-lava action.

http://www.foodandwine.com/recipes/molten-chocolate-cakes-vongerichten  

Note: The recipe calls for 4 6-oz ramekins, but I think you can easily stretch to make 5 or 6. Just make sure to adjust the cooking time down.

11.11.11

My name is Charles and I will be your waiter this evening.

Apple-Cinnamon Muffins a la Hilton

My daughter went on her eighth grade trip to Washington, DC and came back talking about two things: Roland Fritter, coolest tour guide ever, and the apple cinnamon muffins at the Hilton somewhere in Maryland. Here is my attempt to replicate them based on a very minimal description. I used an old King Arthur Flour recipe as a guide with several tweaks.

INGREDIENTS

2 cups unbleached all-purpose or white whole wheat flour
1/2 cup oat flour or similar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (1/2 stick) butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 cup sour cream

1/2 cup applesauce
1 cup of whatever else you'd like to add for texture (nuts, chopped or dried fruit or my favorite cheat -- crumbled granola or Nutrigrain-type cereal bars that my kids begged me to buy then instantly decided they no longer like.)
Optional: Coarse sugar or streusel (mix flour, brown sugar, cinnamon and butter with a fork until you get a "clumpy" texture) for sprinkling on top

INSTRUCTIONS

1. Line a 12-muffin muffin tin with papers.

2. Whisk together the flours, baking powder, baking soda and salt in a medium bowl.

3. Cream together the butter and sugar in a large mixing bowl (I use my stand mixer) until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then turn the mixer back on and add the eggs, one at a time, beating well after each addition. Add the vanilla, cinnamon, applesauce, and sour cream, and mix until incorporated.

4. Add the dry ingredients, mixing on low speed just until the batter is smooth. Scrape those sides and bottom of the bowl once more, to be sure everything is evenly combined. Gently fold in the fruit and refrigerate for 15 minutes or up to an hour+ if you have the time. (I don't.)

5. Preheat the oven to 400°F. Scoop the batter by the 1/4-cupful into the prepared pan and sprinkle with sugar or other topping. Bake the muffins until a cake tester inserted in the center comes out clean, 22 to 25 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then remove them to finish cooling.