Who doesn’t love a lava cake? Seriously, they are insanely delicious. The first time I had one, which was back in 2011 (I remember since it was on my 30 before 30 pose – which was one of the posts lost back in the 2012 blog double hacking) I made it from scratch and it was a pretty involved process. I took a classic recipe, which had me melting down chocolate in a double boiler (which means I really melted it in the microwave), I think I had to beat egg whites and all sorts of nonsense. They were good, but time consuming.
Then last Christmas I used the President’s Choice Molten Chocolate Cake Mix
Which certainly made the process easier, but last night when we had a hankering for something sweet, there was no cake mix to be found. I started looking up lava cake recipes and they all seemed to use actual chocolate (which I didn’t have), and then I stumbled upon a recipe that mentioned that a lava cake is essentially a brownie batter with less flour.
Brownie batter with less flour? I can handle that! So I hauled out my trusted brownie recipe (found here with the addition of peanut butter chips) and tweaked it a bit to make two lava cakes
- 1/4 cup of butter (I used COWS Creamery Salted Butter), melted
- 1 egg
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1/8 cup cocoa powder
- 1/8 cup flour
- Pre-heat oven to 350 degrees
- Melt butter in microwave
- Add sugar, vanilla and egg & mix well
- Add cocoa powder and flour, mix until well combined
- Butter the inside of two ramekins and divide the batter between them
- Bake for 15-20 minutes until outside is firm but centre still jiggled slightly when you shake it.
- Let sit for 2-5 minutes to allow it to cool slightly.
- Add ice cream or whipped cream to the top and enjoy!
I used the 4 Tbsp sized stick of butter to grease the inside of my ramekins before melting it in the microwave.
You can turn the lava cake out onto a dessert plate instead of eating it directly in the ramekin if you like.
And just like that, we went from dessert-less to chocolate heaven in less than 30 minutes – and just in time for Doctor Who.
It was soooooooo good! And thankfully I made this a two serving recipe, had it been more we would have had more of them to eat last night. And we would have…
A couple weeks ago my friends at President’s Choice dropped off an amazing package of goodies for me to check out
Can I tell you how excited I was over the Cows Appletree Smoked Cheddar? I’ve had smoked cheddar in the past but never the COWS brand so this was a real treat for this cheese lover! They take extra old cheddar and naturally smoke it over an 8 hour period during which it is wrapped with natural applewood smoke that gives it a full, smokey flavour that compliments the 2 year old cheddar beautifully. And I’m not the only one who thinks so, this cheese was awarded World’s Best in the “Open Class: Smoked Hard Cheeses” category at the World Championship Cheese Contest in Madison, Wisconsin in March 2014, 2nd prize in the “Smoked Cheddar – all milks” category at the American Cheese Society Competition in Madison, Wisconsin in August 2013, and was named Canada’s Best Flavoured Cheese with added non-particulate flavouring in Canada at the Canadian Cheese Grand Prix in Montreal, QC in April 2013.
That, is a lot of awards for a cheese! I can’t finish my talk about COWS without mentioning that I also received a block of COWS Sea Salted Creamery Butter which is sitting in the fridge still waiting to be used. I feel like this butter is crying for some freshly made biscuits to melt on so I’m waiting for a nice cool day to whip up a batch!
Both the cheese and butter were made in Charlottetown, PEI which you can find in the deli section of Atlantic Superstore locations.
Next up was the atlantic Signature Beef flank steak from Atlantic Beef Products, Albany, PEI made from cattle raised in PEI, NB and NS which you can find at the meat counter. I used the steak to make Gourmet Flank Steak Sandwiches
The only change i made was to use sliced pickled beets and horseradish instead of the PC Black Label Beetroot Sandwich Pickle. I included the stock photo above because the sun was setting by the time I finished making supper that night and the only place I could get decent lighting to take a picture was right in an area where a certain grey cat felt she needed to be (mostly because she wanted my sandwich!) so my photo doesn’t do the sandwich justice
The very next night I grilled the salmon you saw above which came from True North Salmon Company in Blacks Harbour, NB. I used another PC recipe, this one for Mahogany Glazed Salmon which called for maple syrup and I feel I should tell you the maple syrup I used was also locally made – by my father from trees about 30 feet or so from my house! Can’t get much more local than that!
And of course finding local carrots (these were picked from one of many farms that work with Atlantic Superstore in Atlantic Canada) is never an issue this time of year! We’ve been using these in our meals as we normally do – nothing fancy there!
Normally when I think of local foods I concentrate on the product like I mentioned at the top of this post, but this campaign has me thinking on a larger scale which I love. It’s great to know that you are supporting farmers and companies that live nearby, maybe not only in Nova Scotia but in the atlantic provinces. As a small business owner myself I know how important shopping locally and supporting local businesses is, and I really admire Atlantic Superstore for making this #NearYou campaign to help us realize that shopping locally doesn’t necessarily mean only shopping at farmer’s markets, especially when you live in an area where there is only one day/week when you can shop at a farmer’s market. It’s wonderful to know your local Superstore can help fill your needs while still supporting local businesses!
Disclosure: I was provided the food items above free of charge, all thoughts, opinions and ramblings are 100% my own!