Molten Chocolate Cakes

INGREDIENTS
4 tbsp. unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 tsp. salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped cream, for serving

DIRECTIONS
1. Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.

3. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

4. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

5. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Stuffed Cornish Game Hens

INGREDIENTS
7 tablespoons unsalted butter
2 ounces bacon, cut crosswise into 1/2-inch pieces
1/2 small onion, finely chopped
1/2 Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces
3 ounces baguette, cut into 1/2-inch cubes and toasted
1/2 teaspoon freshly grated orange zest
1 1/2 teaspoons finely chopped fresh sage
1/2 teaspoon ground cinnamon
1 cup store-bought low-sodium chicken stock, warmed
1 large egg, lightly beaten
4 Cornish game hens (1 pound each)
3 tablespoons olive oil
Coarse salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Melt 6 tablespoons butter; set aside. Place bacon in a medium skillet over medium heat and cook bacon pieces until crisp. Add onions and cook until translucent. Add apple and cook until soft. Fold in bread, orange zest, sage, cinnamon, and melted butter. Slowly add just enough stock so that mixture sticks together. Remove from heat and let cool slightly; stir in egg.

3. Stuff the cavity of each game hen with one quarter of the stuffing mixture. Truss each game hen using kitchen twine.

4. Heat remaining tablespoon butter and olive oil over medium heat in a small roasting pan until foaming. Season game hens with salt and pepper and add to pan. Sear game hens on all sides until golden brown. Transfer roasting pan to oven and cook until juices run clear and the hens reach 160 degrees on an instant-read thermometer, 40 to 45 minutes.
5. Transfer hens to individual serving plates. Drizzle maple vanilla gastrique over hens and serve with leek stew.

Chocolate Pumpkin Cake

INGREDIENTS
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large (plus one yolk) eggs

DIRECTIONS
1. Heat oven to 375 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.

Chewy Chocolate Gingerbread Cookies

INGREDIENTS
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar















DIRECTIONS
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Stuffed New Potatoes

Great idea for an easy appetizer - Rachel Ray's Stuffed New Potoatoes...Although I changed her recipe, adding bacon and green onions to this to make them more fun and more like real potato skins.
















INGREDIENTS
20 small new potatoes
1 tablespoon extra-virgin olive oil
1 cup shredded extra-sharp cheddar cheese
1 cup sour cream
1/2 cup bacon bits
1/2 cup green onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
Paprika or rosemary, for garnish

DIRECTIONS
1. Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with butter or olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
2. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and pepper, bacon bits, and green onions. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika or rosemary on top for garnish.
3. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.

4. Serve side of sour cream for dipping, if desired.


Second Version:
Red, White & Blue Stuffed Mini Potatoes
INGREDIENTS
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/4 red onion, finely chopped
1/3 cup chopped chives or parsley, plus more for garnish

DIRECTIONS
1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.