Chocolate Molten Cake

 Would you care to join me for some chocolate molten cake?  This dessert is so easy and incredibly fabulous!  I'm using a Vera Bradley blanket that my oldest son, DIL, and granddaughters gave me for Christmas.  Aren't the colors so pretty?  The roses are from my three grandsons who brought them on Valentine's Day, along with my daughter and Cissy, who brought a balloon, and a box of candy.

 My youngest son and DIL gave me a set of Royal Albert teacups one year for Christmas, and this is one of them.

Cissy made  these beautiful tuxedo strawberries this week.

 Harper and Hayden came and spent the night with me, and we had fun!

 Avery and Ella came over to do some crafts.  We made the snowmen, and below, we made the vintage Valentine girls. 

What a great Valentine week it was!  

Yield: 4Author: Kitty, adapted from Kraft

Chocolate Molten Cakes

These little cakes are so easy and I perfect way to satisfy your chocolate cravings.

ingredients:

• 1 pkg. (4 ounces) Semi-Sweet Chocolate (I weighed out 4 ounces of semi-sweet chocolate chips instead)
• 1/2 cup butter
• 1 cup powdered sugar
• 2 whole eggs
• 2 egg yolks
• 6 Tbsp. flour

instructions:

1. Heat oven to 425 degrees.  (I used the convection setting, and lowered the temperature to 400 degrees.)
2. Butter 4 small custard cups; place on baking sheet.
3. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
4. Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with whipped cream or ice cream.

NOTES:

Make Ahead:
Prepare batter as directed; pour into prepared custard cups, and cover.   Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

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Easy Valentine Treat

 Our temperatures turned frigid here in the Dallas, Texas area, and we need to warm up by the fire!  My little vintage Valentine girl is hostessing our party today.  She feels right at home on top of this vintage designed tablecloth.

 Look at all these cute designs.  I made this tablecloth years ago, and fell in love with the fabric.

 My pretty teacup that I received a few years ago from Stephanie's teacup exchange feels perfect for today's vintage-inspired tea.

 Cissy and I made chocolate covered Oreos for a Valentine treat.   We used melted white almond bark (melts like a dream!), and pink candy melts (we had to add a little vegetable oil to thin) to dip the cookies into, and then immediately sprinkled them with Valentine sprinkles.  It's such an easy treat and her family loved them! 

I kept a few to munch on, too.  YUM!

Happy Valentine's Day to you!  xxoo

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White Chocolate Raspberry Bundt Cake

 Oh my, do I ever have a treat for you today!  Have you ever tried Nothing Bundt Cake's White Chocolate Raspberry cake?  It is my favorite flavor!  Last year my bloggy buddy, Jenna, from The Painted Apron made a version,  and I have been dreaming about it ever since.  You can see Jenna's cake here.  Jenna is such a great cook and a wonderful artist.  I actually made the cake for our ladies luncheon that we have every month, and it was a hit. 

 Here's the cake ready to bake in my pretty NordicWare Heart Bundt pan.  

 Look at the inside of the cake...heaven, I tell you! 

Yield: 1 large bundtAuthor: Kitty, inspired by Jenna

White Chocolate Raspberry Bundt Cake

This cake is so heavenly if you love raspberries!

ingredients:

• 1 pkg. white cake mix
• 1  pkg. (4-serving size) instant white chocolate pudding (Hershey makes one) or instant vanilla pudding
• 1 c. sour cream
• 4 large eggs
• 1/2 c. water
• 1/2 c. oil
• 1 1/2 c. white chocolate chips chopped into smaller pieces (I chopped mine in the food processor after freezing them for a bit)
• 1 c. raspberry pie filling, pastry filling,  or even raspberry jam
• 4 ounces cream cheese,  softened
• 1/4 c. butter, softened
• 2 and 1/2 cups powdered sugar
• 1t. vanilla

instructions:

1. Grease and flour a bundt pan (I like to use Baker's Joy to get in all the crevices),  and preheat your oven to 350 degrees. Mix first six ingredients together with a beater. Fold in white chocolate chips.
2. Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in small, separated spoonfuls over the batter, and swirl.
3. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the swirling process.
4. Cook in oven at 350 degrees for 45-50 mins, or until a knife inserted comes out clean. 
5. Remove from oven. Let cool for 20 mins. Remove from pan, and let cool on a cooling rack. This will take awhile to completely cool.
6. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually beat in the powdered sugar,  starting with 2 cups,  then add the other 1/2 cup,  until it is thick. 
7. Frost the cake (See note).

NOTES:

To get the ribbon effect of the frosting, use a piping bag OR fill a gallon food safe bag with the cream cheese frosting, and twist the top.  Cut a corner off of the bag, and squeeze the icing onto the cake.

What to do with the extra pie filling?  You can make a half recipe of  these Raspberry Crumble Bars. 

Created using The Recipes Generator

 My bloggy buddy, Lauren, at My Wonderfully Made Blog recently made the cutest chenille  Valentine decorations, and Cissy and I made them from Lauren's inspiration.  They were such fun to make.  You can check out Lauren's darling ones and her valentine tree by checking  here.

My version is here.  Cissy gathered the tulle with needle and thread and she fashioned the hearts to surprise me out of some of the bump chenille.  

Thank you for your visit!  xo

I am sharing this with these lovely parties:

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