Monday, November 7, 2011
3/4 cups buttermilk (or 3/4 cups milk + 1 Tbsp of lemon juice, mix and let sit for 5 min. before adding to recipe)
1/2 cup butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla
Combine all but vanilla in a large sauce pan. Bring to boil over medium low heat. Don't boil hard or it will go brown. Simmer for 7 minutes. Remove from heat. Stir in vanilla. Serve over pancakes or waffles or even over ice cream! Stores in the fridge for a couple weeks.
Thursday, November 3, 2011
Plain and simple....and absolutely DELICIOUS!
6 tbsp butter
3 ounces of semi-sweet chocolate chips or baking squares (cut into pieces if using squares)
1/2 c sugar
6 tbsp flour
pinch of salt
1/4 tsp vanilla
Confectioners' sugar to decorate
This recipe makes enough for two large ramekins. Line bottom of ramekins with waxed or parchment paper, then grease; set aside.
Place chocolate chips and butter in a microwave-safe bowl. Microwave for 45 seconds or until chocolate is melted; stir until smooth. Using a whisk, beat in the sugar, flour and salt until blended. Add eggs and vanilla. Pour mixture into prepared ramekins. Refrigerate them for 1 hour or until ready to bake.
Bake 13 minutes (at 425 degrees Fahrenheit) or until edges are firm but centers are slightly soft. Make sure you don't overbake them. Cool for 5 minutes and carefully run sharp knife or thin spatula around cake edges. Unmold onto serving plates, remove waxed paper. Sprinkle with confectioners' sugar and serve immediately. Enjoy!!!
Note: You can use 12 cup muffin pan instead, bake for 9 minutes instead (I've only made them in the ramekins though)