Molten Lava Cake

Ingredients

2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Directions

Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.

Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Source - Food Network

Indoor S'more Sundae

Ingredients

Graham Cracker Crust:
3/4 cup graham cracker crumbs (about 5 whole graham crackers)
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Salt
4 scoops vanilla ice cream
1 1/2 cups mini marshmallows
Quick Chocolate Sauce:
1/2 cup semisweet chocolate chips
2 tablespoons whole milk

Directions

For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.

For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

Source - Food Network

Chocolate Oatmeal No Bake Cookies

Ingredients
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla 


Directions
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Microwave Molten Chocolate Cake

Ingredients:
4 tbsp butter
1 oz dark chocolate, coarsely chopped
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 cup sugar
2 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
2 1/2-oz chunks of milk chocolate




In a small bowl, melt together butter and dark chocolate until smooth. Stir in cocoa powder and vanilla extract.
In a medium bowl, whisk together sugar and eggs. Beat in chocolate mixture until smooth. Sift in the flour, baking powder and salt and whisk until well combined.
Divide batter evenly into two 11-oz coffee mugs.
Microwave on 50% power for 45 seconds. Stir, then microwave on 50% power for an additional 45 seconds. Insert one chunk of milk chocolate into each cake, then microwave on 50% power for 35-45 seconds, or until the cake looks set and slightly dry on top.
Allow to cool for 1 minute, then serve.
 
For more great recipes : Baking Bites

S'mores Dip

Ingredients:
1 cup of milk chocolate chips
2 tbs of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions: In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Source: http://www.keyingredient.com/recipes/517468033/smore-crack-dip/

Stuffed Banana Bites With Chocolate Dipped Peanut Butter

The chocolate, peanut butter, and banana combo is perfect for an afternoon snack, or after dinner dessert alternative.

Ingredients:

 - bananas

 - creamy peanut butter

 - chocolate chips

 - chopped nuts or sprinkles (optional)

Directions:

Peel and slice off the ends of each banana. Cut the banana into about two 3″ long pieces. You should get about 2-3 banana bites per banana. Stand your banana bites up on their flat, cut side. Hollow out the center using a straw or apple corer. Leave about a half inch banana, unhallowed, at the bottom. Melt your chocolate  in a small, deep bowl. Dip the bottom half of your banana bites into the melted chocolate and roll in chopped nuts or sprinkles. Place on wax paper to dry. Refrigerate until chocolate has set and dry.

Remove the bananas from your refrigerator. Transfer the peanut butter to a pastry bag or a zip lock bag with the corner snipped off, and pipe it into your hollowed out bananas. Continue piping a swirl at the top for presentation if desired. You can also just spoon the peanut butter into the hole for a more simple alternative.

Follow  ---> Praktic Ideas

Frozen Peanut Butter Cheesecake

Ingredients
6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter
 
Directions
1 - In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
2 - Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
3 - In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4 - Add vanilla and lemon juice and mix until combined.
5 - Gently fold in the whipped topping. Pour filling into the prepared crust.
6 - Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
7 - Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

Skinny Shake

Tastes just like a Wendy's frosty!

Ingredients
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana

Blend.