Category: American

Lava Cake

Chocolate Lava Cake will captivate you like a luscious spell bounding secret as it spills its melted center slowly to the plate. The molten creamy elixir vexes your appetite with the burning desire of tasteful satisfaction. The soft moist breaded outer layer is gorgeous when sprinkled with powdered sugar. The tastes and textures are artfully formed with resonating notes as they breathe intoxicating chocolate waves of deliciousness. Rich with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. Occasionally I admit, my craving can only be met by this hauntingly enticing classic Chocolate Lava Cake.  Smiling inwardly cutting the first bite and watching the sweet magma center loose its shape is a food lovers dance of seduction. I carry my heart one spoonful at a time to my lips as I dine on what might be my favorite dessert. This recipe is a perfect sweet ending to any occasion.  My family swoons every time I make this and that I must say that never gets old.  

Watch the video and follow the instructions below to be on your way to the universal joy and allure of homemade Chocolate Lava Cake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that can be ready to eat in approximately 20 minutes total. Cook time and rest time is less than 10 minutes. Clean up is easy and the dessert is fantastically delectable. My entire family absolutely loves this recipe and I know yours will too. 

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Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa. 

Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.

Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together.

Add whole eggs, egg yolks and whisk everything together until no streaks.

Add flour and mix until well combined.

Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9″x9″ pan). Place the baking pan in the oven.

Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes. Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake.

Garnish with powdered sugar and fresh raspberries or strawberries.

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Lava Cake

Rich chocolate slowly melting out of fresh warm Lava Cake for a perfectly intoxicating dessert that is simply delicious.
No ratings yet
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Prep Time 9 minutes
Cook Time 11 minutes
Total Time 20 minutes
Course Cake, Dessert
Cuisine American
Servings 4
Calories

Equipment

  • 4 ramekins

Ingredients
  

  • 6 oz 60% Cacao Bittersweet Chocolate Baking Bar Ghirardelli's brand
  • ½ cup (8tbsp; 113g) unsalted butter cold
  • ¼ cup (50g) extra fine granulated sugar
  • 2 tbsp (18g) all-purpose flour
  • â…› tsp salt
  • 2 large eggs cold
  • 2 large egg yolks cold
  • 1 tbsp softened unsalted butter
  • 1-2 tbsp unsweetened cocoa powder

Instructions
 

  • Preheat the oven to 425°F.
  • Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa.
  • Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.
  • Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together. Add whole eggs, egg yolks and whisk everything together until no streaks. Add flour and mix until well combined.
  • Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9"x9" pan). Place the baking pan in the oven. Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes.
  • Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake. Repeat steps with the rest with the cake(s).

Garnish with powdered sugar and fresh raspberries or strawberries.

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    Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce

    Tender and juicy Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce makes a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal. It is a succulently delicious, hearty sophisticated meal that is dripping with natural flavors that is perfect on any occasion.

    This dish is a very juicy and tender cut when following a good recipe like this one. Full of flavor, textures and at a budget price, this is perfect normal meal planning but is also ideal for your holiday celebration. The aromas of a well seasoned cut will drive everyone in the house to the table ready to eat at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this tender and juicy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Prefect with vegetables this dish is on you can be proud of and happy to share with friends and family alike. Thanks for visiting and see you again soon.

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    Place the chopped onions, chopped carrots & celery in the roasting pan. Mix and place the vegetables in the middle of the pan. (Watch video for reference)

    Clean and rinse then pat the lamb dry with paper towels. Place the lamb on a large cutting board. Cut and discard the string. Butterfly the lamb (or ask the butcher to do it instead). Rub 2 tbsp olive oil in the interior of the lamb. Add minced garlic, chopped rosemary & chopped parsley. Rub and mix the vegetables together. 

    Roll the lamb into a cylinder and tie it tightly with cooking twine (butcher’s knot or wrap the twine to 1″-2″ to secure it). Rub salt and pepper all over the lamb. 

    Fat side up- cut small slits into the lamb’s exterior. Place sliced garlic & rosemary tip into the slits. Place the lamb on top of vegetables.

    Add beef broth in the roasting pan. Drizzle 2 tbsp olive oil on top of the lamb.

    Place pan in the oven (uncovered). Turn down the oven to 325°F. Roast the lamb until your prefer doneness. Rare: 15 minutes per/lb. Medium-rare: 20 minutes per/lb. Medium : 25 minutes per/lb. Remove the roasting pan and place lamb on a serving tray/plate. Tent with aluminum foil and let rest for 15 minutes before slicing.

    Transfer the grease & liquid from the roasting pan to a sauce pan. Turn up the heat to medium-high. Add garlic, roasted vegetables & butter. Sauté until butter is melted. Add flour and stir constantly for 30 seconds. Pour in beef broth, Worcestershire sauce and mix. Whisk until smooth and no more clumps.

    Add red wine and mix everything together.

    Reduce the heat to medium and let it simmer for 10- 15 minutes or until desired consistency. Season with salt and pepper as needed. Strain the gravy to through the strainer. Discard the grease on top of the gravy.

    Slice & serve. Enjoy!

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    Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce

    Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce is a succulently delicious, hearty sophisticated meal that is dripping with natural flavors that is perfect on any occasion.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 1 hour 40 minutes
    Total Time 2 hours
    Course Main Course
    Cuisine American, Greek, Mediterranean
    Servings 6
    Calories

    Equipment

    • Roasting Pan

    Ingredients
      

    • 5-6 lbs boneless leg of lamb
    • 1 cup unsalted or low-sodium beef broth/stock
    • ½ cup (divided) olive oil
    • ¼ cup fresh rosemary chopped
    • ¼ cup fresh parsley chopped
    • 3 tsp salt
    • 1 tsp pepper
    • 10 garlic cloves minced

    Red Wine Sauce

    • 2 cups red wine
    • 2 cups unsalted or low-sodium beef broth/stock
    • ¼ cup all-purpose flour
    • 3 tbsp unsalted butter
    • 2 tsp Worcestershire sauce
    • 2 tsp garlic

    Vegetables

    • 6-8 garlic cloves sliced
    • 10-12 rosemary tips
    • 1 carrot chopped
    • 1 celery chopped
    • 1 medium onion chopped

    Instructions
     

    • Preheat the oven to 425°F.
    • Place the chopped onions, chopped carrots & celery in the roasting pan. Mix and place the vegetables in the middle of the pan. (Watch video for reference)
    • Clean and rinse then pat the lamb dry with paper towels. Place the lamb on a large cutting board. Cut and discard the string. Butterfly the lamb (or ask the butcher to do it instead).
    • Rub 2 tbsp olive oil in the interior of the lamb. Add minced garlic, chopped rosemary & chopped parsley. Rub and mix the vegetables together.
    • Roll the lamb into a cylinder and tie it tightly with cooking twine (butcher's knot or wrap the twine to 1"-2" to secure it). Rub salt and pepper all over the lamb.
    • Fat side up- cut small slits into the lamb's exterior. Place sliced garlic & rosemary tip into the slits. Place the lamb on top of vegetables. Add beef broth in the roasting pan. Drizzle 2 tbsp olive oil on top of the lamb.
    • Place pan in the oven (uncovered). Turn down the oven to 325°F. Roast the lamb until your prefer doneness. Rare: 15 minutes per/lb. Medium-rare: 20 minutes per/lb. Medium : 25 minutes per/lb.
    • Remove the roasting pan and place lamb on a serving tray/plate. Tent with aluminum foil and let rest for 15 minutes before slicing.
    • Transfer the grease & liquid from the roasting pan to a sauce pan. Turn up the heat to medium-high. Add garlic, roasted vegetables & butter. Sauté until butter is melted. Add flour and stir constantly for 30 seconds. Pour in beef broth, Worcestershire sauce and mix. Whisk until smooth and no more clumps. Add red wine and mix everything together. Reduce the heat to medium and let it simmer for 10- 15 minutes or until desired consistency. Season with salt and pepper as needed. Strain the gravy to through the strainer. Discard the grease on top of the gravy.

    Slice & serve. Enjoy!

      Keyword best roasted boneless leg of lamb rosemary and garlic red wine sauce, hoilday boneless leg of lamb with red wine sauce, roasted boneless leg of lamb
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      Roasted Red Pepper Garlic Soup

      Roasted Red Pepper Garlic Soup is a perfect appetizer or side soup to complement any meal with its sweet refreshing flavors that are wonderfully fresh and delicious.

      Warm satisfying rich and delicious is the best way to describe this Roasted Red Pepper Garlic Soup. The oven roasting process unlocks the fresh red bell peppers and onion flavors, giving the soup a creamy texture that makes this scratch made recipe a must try. Full of natural flavors, this dish is great as a main entree, lunch item or side soup. With very little preliminary work required in the kitchen, anyone can make this easy to follow recipe. I love dipping a fresh piece of bread in my bowl as I snack my way through another satisfying meal. My kids love theirs with grilled cheese sandwiches. 

      Watch the video and follow the instructions below to have a warm bowl of this Roasted Red Pepper Garlic soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Creamy and smooth, this comforting soup is also pretty awesome with toasted garlic bread or fresh French bread. Top with fresh grated parmesan cheese, onions or basil for a fancy look with tasty subtle changes in flavor. Thanks for visiting and see you again soon.

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      Spread the red bell peppers on a baking sheet (13″ x 9″). Add chopped onions, chopped carrots, tomatoes, and garlic head (trim about ¼” the top of the head). Drizzle extra virgin olive oil all over the vegetables. Sprinkle salt and black pepper on top.

      Bake in the oven for 40 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.

      Transfer the roasted vegetables to a food processor or blender. Add vegetable broth and blend until smooth. Or use a handle blender and puree the vegetables until smooth. 

      Transfer the soup to a pot/dutch oven. Turn the heat to medium heat. Simmer for 10 – 25 minutes until thickens to your liking. Season with salt and pepper if needed.

      Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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      Roasted Red Pepper Garlic Soup

      Roasted Red Pepper Garlic Soup is a perfect appetizer or side soup to complement any meal with its sweet refreshing flavors that are wonderfully fresh and delicious.
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 50 minutes
      Total Time 1 hour
      Course Appetizer, Main Course, Side Dish
      Cuisine American
      Servings 4
      Calories

      Ingredients
        

      • 6 red bell peppers deseed & cut in half
      • 4 roma tomatoes cut in half
      • 2 carrots chopped
      • 1 garlic head
      • 1 medium sweet onion cut into chucks
      • 1 ½ cups vegetable broth
      • 2 tbsp olive oil
      • 1 tsp salt
      • ½ tsp black pepper

      Instructions
       

      • Preheat the oven to 425°F (218°C).
      • Spread the red bell peppers on a baking sheet (13" x 9"). Add chopped onions, chopped carrots, tomatoes, and garlic head (trim about ¼" the top of the head). Drizzle extra virgin olive oil all over the vegetables. Sprinkle salt and black pepper on top.
      • Bake in the oven for 40 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
      • Transfer the roasted vegetables to a food processor or blender. Add vegetable broth and blend until smooth. Or use a handle blender and puree the vegetables until smooth. 
      • Transfer the soup to a pot/dutch oven. Turn the heat to medium heat. Simmer for 10 – 25 minutes until thickens to your liking. Season with salt and pepper if needed.

      Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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        Slow Cooker Leg of Lamb with Gravy

        Fork tender and delicious Leg of Lamb is juicy perfection. Simple and easy this style slow cooking is tasty and good to the last bite. This is an excellent selection on any occasion especially during the holidays season. Full of flavor, textures recipe is excellent for sharing or your weekly food prep. The wonderful smells that start to float through the air during the long slow cooking will be an invitation to a well prepared meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously Leg of Lamb. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent gravy and juicy meat make this is a must try. Thanks for visiting and see you again soon.

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        Clean and rinse then pat the lamb dry with paper towels. Place lamb in the slow cooker (make sure that the lamb fits inside the slow cooker before you cook). Rub salt & pepper all over the lamb. Drizzle olive oil on top of the lamb. Add garlic, thyme and rosemary on top of the lamb. Pour in beef broth. 

        Slow cook on low for 10 hours or until tender (cook on high for 5 hours). Transfer the cooked lamb on to a plate and cover until ready to eat. Transfer the broth from the cooker to a cup. 

        Place butter in the saucepan and turn it up to medium-high. Wait for 30 seconds until it melts. Add flour and stir constantly for 30 seconds. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Reduce the heat to medium and let it simmer for 10 minutes or until desired consistency. Season with salt and pepper as needed. Optional: strain the gravy to remove any chumps of flour.

        Serve & Enjoy!

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        Slow Cooker Leg of Lamb

        Slow Cooker Leg of Lamb is savory, succulent and full of natural flavors that create a comforting meal that is simply delicious.
        No ratings yet
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        Cook Time 10 hours
        Total Time 10 hours
        Course Main Course
        Cuisine American, Greek, Mediterranean
        Servings 6
        Calories

        Equipment

        Ingredients
          

        • 4 lbs leg of lamb (bone-in)
        • 2 cups unsalted or low-sodium beef broth/stock
        • 2 tbsp olive oil
        • 2 tsp salt
        • 1 tsp black pepper
        • 4 garlic cloves
        • 5 thyme sprigs
        • 2 rosemary sprigs

        Gravy

        • 3 tbsp all-purpose flour
        • 2 tbsp unsalted butter

        Instructions
         

        • Clean and rinse then pat the lamb dry with paper towels. Place lamb in the slow cooker (make sure that the lamb fits inside the slow cooker before you cook).
        • Rub salt & pepper all over the lamb. Drizzle olive oil on top of the lamb. Add garlic, thyme and rosemary on top of the lamb. Pour in beef broth.
        • Slow cook on low for 10 hours or until tender (cook on high for 5 hours).
        • Transfer the cooked lamb on to a plate and cover until ready to eat. Transfer the broth from the cooker to a cup.
        • Place butter in the saucepan and turn it up to medium-high. Wait for 30 seconds until it melts. Add flour and stir constantly for 30 seconds. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Reduce the heat to medium and let it simmer for 10 minutes or until desired consistency. Season with salt and pepper as needed. Optional: strain the gravy to remove any chumps of flour.

        Serve & enjoy!

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          Strawberry Banana Baked Oatmeal

          A warm serving of this Strawberries & Bananas Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this Baked Oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

          Watch the video and follow the instructions below to have a warm bowl of Strawberry Banana Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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          Preheat the oven to 375°F. Grease the 8″x 8″ pan with cooking flour spray or butter. Peel ripe bananas over a pan. Then smash until smooth and consistently creamy with a fork.

          Add egg and mix. Add oatmeal, maple syrup, cinnamon, salt, vanilla extract, milk, and mix everything together. 

          Add chopped strawberries and mix everything together.

          Optional- add nuts or chocolate chips on top.

          Bake for 45-50 or until the top is golden (if using frozen strawberries, bake for 50-55 min until golden on top). 

          Let cool for 10 minutes before serving.. Enjoy!

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          Strawberry Banana Baked Oatmeal

          Strawberry Banana Baked Oatmeal is a simple way to make a warm delicious breakfast.
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          Prep Time 5 minutes
          Cook Time 45 minutes
          Total Time 50 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 8
          Calories

          Equipment

          Ingredients
            

          • 2 ½ cups old fashioned oats
          • 2 cups milk your choice of milk
          • ¼ cup maple syrup
          • 1 tsp vanilla extract
          • 1 tsp ground cinnamon
          • ½ tsp salt
          • 2 large ripe bananas or 3 medium bananas
          • 1 large egg
          • 1 lb fresh strawberries

          Optional Topping

          • ¼ cup nuts (walnuts, pecans, almonds or etc.)
          • ¼ cup chocolate chips

          Instructions
           

          • Preheat the oven to 375°F. Grease the 8"x 8" pan with cooking flour spray or butter.
          • Peel ripe bananas over a pan. Then smash until smooth and consistently creamy with a fork. Add egg and mix. Add oatmeal, maple syrup, cinnamon, salt, vanilla extract, milk, and mix everything together.
          • Add chopped strawberries and mix everything together. Optional- add nuts or chocolate chips on top.
          • Bake for 45-50 or until the top is golden (if using frozen strawberries, bake for 50-55 min until golden on top). Let cool for 10 minutes before serving.

          Serve & enjoy! Refrigerate the leftovers.

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            Lemon Raspberry Muffins

            Soft, moist rich and absolutely delicious is how best to describe this Lemon Raspberry Muffin recipe. Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Raspberry Muffins barely had time to cool before they started magically disappearing. 

            Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Lemon Raspberry Muffins keep well and stay fresh for serval days, I hope you enjoy them. Thanks for visiting and see you again soon.

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            In a small cup; add milk and lemon juice. Mix until combine and set aside. In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils.

            Add eggs, vanilla extract, oil and milk mixture. Mix everything together.

            Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer. 

            Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer). Fill â…” full of each muffin tin.

            Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).

            Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

            Enjoy!

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            Lemon Raspberry Muffins

            Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face.
            No ratings yet
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            Prep Time 5 minutes
            Cook Time 18 minutes
            Total Time 23 minutes
            Course Baked Goods, Breakfast, Brunch
            Cuisine American
            Servings 18
            Calories

            Equipment

            • Muffin Tins

            Ingredients
              

            • 2 cups (285g) all-purpose flour
            • 1 cup granulated sugar
            • ½ cup whole milk
            • ½ cup vegetable or canola oil 
            • ¼ cup lemon juice
            • 1 tbsp lemon zest
            • 2 ½ tsp baking powder
            • 1 tsp vanilla extract
            • ½ tsp salt
            • 2 large eggs room temperature
            • 8 oz fresh raspberries

            Instructions
             

            • Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
            • In a small cup; add milk and lemon juice. Mix until combine and set aside.
            • In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils. Add eggs, vanilla extract, oil and milk mixture. Mix everything together.
            • Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
            • Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer).
            • Fill â…” full of each muffin tin. Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

            Serve enjoy!

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