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LOADED PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
Peanut Butter Chocolate Chip Ice Cream Sandwich www,mealsonheelsbymindy.com

Peanut Butter Chocolate Chip Cookie     Ice Cream Sandwich
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I scream, you scream, we all scream for ice cream!  Foot loose and fancy-free is the ideal way to embrace those lazy hot summer days.  Spend less time in the kitchen and more time enjoying friends and family!  Texture driven and full of sweet fun, cool off with our irresistible Loaded Peanut Butter Cookie Ice Cream Sandwiches.

For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

PEANUT BUTTER COOKIE ICE CREAM SANDWICHES

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 12-14 Ice Cream Sandwiches

Ingredients

  • 2 sticks (8 oz) unsalted butter, softened
  • 1 cup smooth and creamy peanut butter *or almond butter, sunflower sunbutter
  • 1 cup light brown sugar
  • ¾ cup sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2½ cups unbleached all purpose flour, un-sifted
  • Pinch of ground nutmeg and cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • 12 oz milk or dark chocolate chips
  • 1½ cups salted peanuts
  • ½ cup fine granulated sugar for rolling
  • 1 pint chocolate or vanilla ice cream, slightly softened

Instructions

  1. Preheat oven to 350°F.
  2. Grease a cookie sheet or line it with parchment paper then set aside.
  3. Whisk all the dry ingredients together. Using a hand-mixer, cream the butter on medium high speed in a large mixing bowl until smooth and creamy. Add the creamy peanut butter and beat for another minute. Add both the light brown and granulated sugars and beat for an additional 3 minutes.
  4. Add the eggs, one at a time, beating for one minute after each addition. Add vanilla extract.
  5. Scrape down the sides and bottom of the mixing bowl to fully incorporate the sugar and eggs. On low speed, add all the dry ingredients, mixing only until they just begin to disappear into the wet mixture. Mix in chocolate chips and chopped peanuts if opting to use them.
  6. Place bowl with dough inside the refrigerator for 10 minutes to chill before rolling into balls.
  7. Using a level tablespoonful of peanut butter cookie dough for each cookie, roll the dough between your palms into balls. Next, drop the balls one at a time into the separate bowl filled with extra granulated sugar. Roll the balls around in the sugar to lightly coat them before placing them on the baking sheets, leaving two inches between each cookie ball.
  8. Bake for about 12 minutes.
  9. When done, the cookies will be lightly colored and somewhat soft. Let the cookies sit on a wire rack to cool down.
  10. Place one scoop of ice cream in-between two cookies until all are assembled. Place in freezer to chill before dinner and serve as dessert with a hot bowl of melted chocolate sauce for dipping.
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SPANISH MUSSELS
Spanish Mussels www.mealsonheelsbymindy.com

Spanish Mussels
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Easy enough for a briny weeknight meal or fab al fresco party dish, you’ll be a red hot cook all summer with this easy one-pot recipe.  Here is one of our favorite ways to prepare fresh mussels, Spanish style.  With a touch of flavorful chorizo and jalapeno heat, this seafood recipe is dressed to impress.

Related to scallops, oysters and clams, mussels are a great source of lean protein, omega-3 fatty acids and contain many essential minerals including zinc, selenium and manganese, to boot.

Just remember to sop up all those yummy juices with crusty bread!

For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

SPANISH MUSSELS

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: Serves 4-6.

Ingredients

  • 6 lbs fresh mussels, thoroughly rinsed
  • 3 Tbs Extra Virgin olive oil
  • 1 chorizo sausage, skin removed, diced (cured spiced pork sausage)
  • ½ small red onion, finely diced
  • 1 jalapeno pepper, sliced into very thin rings, rinsed
  • ¾ cup dry white wine, like a Sauvignon Blanc
  • 1 red, yellow or orange pepper, finely diced
  • 1 Roma tomato, seeded and finely diced
  • ½ bunch fresh basil, coarsely chopped
  • Salt and fresh ground pepper to taste
  • 1 baguette, cut into slices, lightly grilled
  • French fries

Instructions

  1. In a large heavy-bottomed pot over high heat, heat the olive oil. Add the chorizo, red onion and jalapeno pepper and cook, stirring for 2 minutes.
  2. Add the white wine, bell pepper, and mussels. Cover the pot and simmer until the mussels open. Toss in diced tomato and fresh chopped basil and serve immediately. Serve with grilled baguette slices and french fries for scrumptious dipping.
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ULTIMATE HEIRLOOM TOMATO TART
Ultimate Heirloom Tomato Tart www.mealsonheelsbymindy.com

Ultimate Heirloom Tomato Tart
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With pals like crispy phyllo and melty cheese, Heirloom tomatoes are the toast of the town in this easy and irresistible savory summer tart.  Paired with a Mediterranean Salad, you have a fabulous stress-free brunch in no time flat.

For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  We truly get a kick out of your favorite food pic moments with friends and family!  Share that love and post pics with hashtag #DontWorryEatHappy.

ULTIMATE HEIRLOOM TOMATO TART

Yield: Serves 4-6.

Ingredients

  • 40 sheets Athens Filo (Phyllo) dough, thawed
  • 2 1/2 Tbs unsalted butter, melted
  • 1/2 lbs Heirloom tomatoes (3 or 4), rinsed and thinly sliced
  • 2 eggs, room temperature
  • 1/2 cup sharp white cheddar cheese, shredded (you can also use Longhorn / Colby cheese)
  • 1 3/4 cup heavy cream
  • Sea salt to taste
  • Ground white pepper to taste
  • 1/2 cup fresh basil leaves, chopped
  • 2 Tbs fresh oregano, chopped
  • Drizzle of Extra Virgin olive oil

Instructions

  1. Preheat oven to 350°F.
  2. Prepare phyllo crust according to package directions using a greased 9″ x 13″ tart pan or rounded 10-inch ridged tart pan. Brush phyllo dough layers with melted butter as you carefully stack them in the tart pan. Set aside.
  3. Place Heirloom tomatoes in a large bowl or colander and season to taste with salt and pepper. Allow to sit while you prepare the creamy egg mixture.
  4. In a large bowl, beat eggs, shredded cheese and cream. Season with salt and ground white pepper.
  5. Pour creamy egg mixture into prepared phyllo crust tart pan. Carefully layer thinly sliced tomatoes atop creamy egg mixture. Top with chopped fresh herbs. Drizzle with Extra Virgin olive oil.
  6. Bake in oven for 30 to 40 minutes or until bubbly and golden brown.
  7. Allow to cool before serving.
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CHOCOLATE KAHLUA COFFEE BUNDT CAKE
Chocolate Kahlua Bundt  www.mealsonheelsbymindy.com

Chocolate Kahlua Coffee Bundt
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Look no further for the perfect semi-homemade chocolate cake dessert. It’s so scrumptious and versatile you’ll bring it to all foodie occasions casual or elegant!  Our Bundt cake is a tried-and-true family favorite.  We hope it becomes one of yours, too.

For more yum, giveaways and our food philosophy, be sure to sign up your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

CHOCOLATE KAHLUA COFFEE BUNDT CAKE

Rating: 51

Prep Time: 5 minutes

Cook Time: 50 minutes

Yield: 8-10 servings.

Ingredients

  • 1 box Devil's Food Pudding Cake mix
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 3 eggs
  • 3/4 cup water
  • 1/4 cup bourbon
  • 1/2 cup kahlua
  • 3/4 cup espresso
  • 2 tsp cocoa powder

Instructions

  1. Preheat oven to 350°F.
  2. Beat on high speed all ingredients together for 4 minutes.
  3. Pour into a greased bundt pan and bake for 50 minutes.
  4. Allow to cool on a wire rack. Remove and place on serving platter.
  5. For the Icing:
  6. ½ stick unsalted butter
  7. 1 cup sugar
  8. 1/3 cup evaporated milk
  9. 1 1/2 cup dark chocolate chips
  10. In a medium saucepan or double boiler, melt butter, sugar and evaporated milk over medium heat.
  11. Bring to a boil for 2 minutes.
  12. Remove from heat and whisk in the chocolate chips until melted. Pour over cake and serve.
  13. Garnish with fresh strawberries.
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SOUTHERN SUMMER MINT LEMONADE

2015 Southern Summer Mint Lemonade Need a refreshing sip poolside?  We’ve got you covered on those lazy days of summer with our Southern Mint Lemonade.  For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

 

 

SOUTHERN SUMMER MINT LEMONADE

Prep Time: 20 minutes

Yield: Serves 4-6.

Ingredients

  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice (approximately 12 lemons)
  • Rinds and left-over pulp of 12 lemons
  • 7 cups water
  • 2 tsp salt, or to taste
  • Shot of simple syrup 1 small bunch of fresh whole mint leaves, rinsed and dried

Instructions

  1. To make fresh simple syrup, combine sugar and 1 cup filtered water until dissolved over medium heat, in a small saucepan. Whisk and set aside to cool.
  2. In a large pot, boil remaining 6 cups of water. Add lemon rinds and lemon pulp.
  3. Cover with lid and allow to steep for 15 minutes then strain. Combine all ingredients including mint leaves into a tall pitcher dispenser. Refrigerate until cold.
  4. Add simple syrup and 1 cup of ice. Stir.
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HOT DOG SAUCE YOU MUST TRY NOW

DWEH Hot Dog Sauce Summer 2015 Mustard and relish, step aside. Chili and onions, move over. There’s a new top dog in town and its nickname is Sundried Tomato Feta! Live unleashed with our sauce and Dogs 101 Prep Course. You’ll never eat hot dogs the same way again!

For more yum, giveaways and our food philosophy, be sure to sign up your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest. PS We truly get a kick out of your favorite food pic moments with friends and family! Remember to share that love and post pics with hashtag #DontWorryEatHappy.

DOGS 101

PUPPIES
Boil or grill mini beef hot dogs according to directions. Serve inside mini potato or brioche rolls cut in half and topped with your favorite condiment such as Dijon mustard, ketchup, sauerkraut or frisée lettuce.

PEPPERS & FENNEL DOGS
Cut all-pork hot dogs in half lengthwise. Over medium high heat in a skillet, saute pork dogs in 1 tablespoon olive oil with 2 sliced bell peppers and 1 thinly sliced yellow onion. Add 1 clove chopped garlic, a pinch of cayenne, fennel seeds and a splash of water to help cook the vegetables. Serve on toasted hoagie rolls topped with sauteed vegetables.

SUNDRIED TOMATO AND FETA SAUCE

Rating: 51

Prep Time: 5 minutes

Ingredients

  • ¾ lbs crumbled feta cheese
  • ½ cup sun dried tomatoes in oil, drained and coarsely chopped
  • 1 clove garlic, peeled
  • ½ tsp dried oregano leaves
  • ¾ cup light sour cream or milk or Greek yogurt
  • Ground white pepper to taste

Instructions

  1. Combine feta cheese, sun-dried tomatoes, garlic, oregano, sour cream and white pepper in food processor.
  2. Process until smooth.
  3. Transfer to a small bowl.
  4. Serve with all-lamb or beef hot dogs and sausages inside toasted baguettes.
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KID-FRIENDLY ICE POPS

IcePops3-700X400

As a kid in summer there is nothing better than taking a break from playing outside and cooling down with a sticky sweet ice pop.  As I write, the memories of red and blue stained lips become so vivid…and happy.  There are many names for this delicious frozen treat: ice pops, popsicles, freezer pop, ice lolly….the list goes on. Whatever you prefer to call them, know that they are easy to whip up at home with the kids at even the youngest of ages. In fact, with the kids out of school making popsicles is a great summer activity that also educates about food choices, taste and sugar content. It’s a great opportunity to get those creative juices flowing and test out different ingredients and textures.

I like to believe that making popsicles “ice pops” is the perfect opportunity to EAT THE RAINBOW….

That’s right, don’t be afraid to use veggies as ice pop ingredients. Don’t be afraid to go wild with fruits and zest. Don’t be afraid to finally try that coconut milk or water that you see people drinking.  See that chubby little finger below the recipe? That’s my friend’s 3-year-old son, Jackson, making popsicles with me.

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

Red, White and Blueberry Pops with Greek Yogurt

Ingredients

  • **Fruit Layers:
  • 1 cup hulled strawberries, puréed for RED layer
  • 1 pint blueberries, puréed for BLUE layer
  • 1/4 cup Agave honey for each fruit layer
  • Zest of half a lemon for each fruit layer
  • **1/4 cup water plus 1/2 tsp powdered gelatin for each of the 3 flavored layers
  • **Greek Yogurt for WHITE layer:
  • 6 ounces Greek yogurt
  • 1/4 cup almond milk
  • 1/4 cup agave honey

Instructions

  1. For each of the 3 flavored layers use 1/4 cup hot water and 1/2 tsp powered gelatin in 3 separate bowls. Once layered mixtures are puréed, use each gelatin bowl for each flavor. Purée each flavor in a rinsed food processor to ensure clean layers of color.
  2. Place partially filled pops into freezer for 20 minutes while you prepare the next flavored layer.
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He can't wait!

He can’t wait!

When cooking with your kids, work on your ingredient list together. Have your kids write out flavors that they love. Then ask them what flavors they think would work well together. Fortunately for me (and for his mom!), Jackson loves his veggies so pureeing carrots was a no-brainer. His mom told me that he loves salmon with ginger. So it was easy for me to come up with a flavor profile.

When it came down to fruits, this toddler had no fear. Strawberries, blackberries, blueberries, mango…. You name it, he ate it. As I always keep frozen fruits on hand for smoothies, we combined frozen mango with coconut milk (unsweetened) and coconut flakes. For additional sweetness, we added a tablespoon of agave (do measure to keep sugar content and calorie count low).

Frozen mango, coconut milk (unsweetened), coconut flakes

Frozen mango, coconut milk (unsweetened), coconut flakes

Jackson’s mom mentioned that she really liked smoothies so we made extra so mom had some yummy breakfast options for her work week. All in all, when cooking with Jackson, we came up with these great ingredients for simple and refreshing summer ice pops:

  • Frozen Mango
  • Frozen Cherries
  • Frozen Mixed Berries
  • Almond Milk (Unsweetened)
  • Coconut Milk (Unsweetened)
  • Vanilla Almond Milk (Sweetened)
  • Coconut Flakes
  • Fresh Ginger, grated
  • Apples
  • Bananas
  • Blueberries
  • Carrots
  • Agave
  • Greek Yogurt
  • Lemon, Orange or Lime zest
  • *Fave Combos: Shaved Coconut and Banana Pop
  • *Fave Combo: Mixed Berries and  Citrus Zest Pop

 

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WILD ALASKAN SALMON AND MANGO SALSA

Summer Cedar Plank Wild Alaskan Salmon Keep yourself beautiful and beaming with health this summer both inside and out.   Our tasty barbecue and grill recipes like this Cedar Plank Wild Alaskan Salmon with Mango Salsa packs a punch.  Loaded with heart-healthy nutrient-rich vitamins and minerals, you and your family can Eat the Rainbow and blissfully glow like one, too!

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

WILD ALASKAN SALMON AND MANGO SALSA

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: Serves 4.

Ingredients

  • 3/4 cup fresh mango, chopped into cubes
  • 3/4 cup Spanish onion or red onion, diced
  • 1/4 cup fresh cilantro, coarsely chopped
  • 2 Tbs balsamic vinegar
  • 1 Tbs crushed red pequin quebrado or minced California Red Cherry hot pepper
  • 4 (6 oz) Wild Alaskan salmon fillets
  • Fine Sea salt and ground white pepper
  • Cedar plank 6x14 inches

Instructions

  1. Combine the mango, red onion, cilantro, vinegar and chile in a medium bowl. Toss gently. Marinate for 15-20 minutes before serving. Makes 1-1/2 cups or 4 servings and tastes terrific over wild salmon or poultry.
  2. Season both sides of the Wild Alaskan Salmon fillets generously with Sea salt and ground white pepper. Set aside.
  3. Heat grill and set it for indirect grilling medium-high heat.
  4. Gently place seasoned fillets skin side down onto the cedar plank. (Make sure you have soaked the Cedar plank in salted cool water for 2 hours then drain before using for the first time.)
  5. Place cedar plank onto the center of the grill's grate. Cover and cook fillets approximately 20 to 30 minutes or until internal temperature reads 135°F.
  6. Generously spoon the salsa on top and around the fillets. Serve immediately straight from the cedar plank.
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PERFECT BOOZY PARTY PUNCH

Summer Strawberry Boozy Pitcher Punch A salute to the Farmers’ Market, this boozy Strawberry Pitcher Punch ” Come Out and Play” (Rated: Adults Only), wins sips-down.  If you want to up the ante, try grilling summer fruits and citrus early in the season to add subtle smokiness to all your pitcher punches like our White Peach Sangria.  Need help planning? No worries, just check out our Sip It Up Beverage Party Planning Guide and enjoy the sunshine!

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

 

COME OUT AND PLAY BOOZY STRAWBERRY PUNCH

Rating: 51

Prep Time: 10 minutes

Yield: 1 gallon

Ingredients

  • 1-1/2 cups light rum
  • 1/2 cup vanilla cognac, I prefer Navan
  • 3 oz amaretto
  • 1 cup strawberry simple syrup
  • 1-1/4 cups fresh lemon juice
  • 1/2 lbs fresh strawberries, sliced lemon and fresh rosemary sprigs
  • 1 bottle chilled Prosecco

Instructions

  1. (Strawberry simple syrup is made by bringing 1-1/4 cups water to a boil. Next, add 1 cup hulled strawberries and 1-1/4 cups granulated sugar. Lower heat to medium and occasionally stir for 5 minutes. Strain over a bowl and add a squeeze of fresh lime.)
  2. Combine all ingredients except the Prosecco in a punch bowl. Pour into ice-filled glass tumblers and top off with chilled Prosecco. Guests will love you and demand seconds!
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SMOKY CHOCOLATE MOLTEN LAVA CAKES

Smoky Chocolate Molten Lava Cake Looking for the Best Bite-Sized Blow-Out Dessert recipe? A creative way to sweeten your July 4 party? A scrumptious gift of gratitude for a foodie or add-on to a barbecue bundleThis summer celebrate the Foodnited States of America and beyond with re-purposed Mason jars. Simply bake some love into these little gems and adorn with a mini American Flag, playful bamboo spoon or sparkler.  Make sure to pack extra–everyone will want a bite of this ooey-gooey goodness!

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

SMOKY CHOCOLATE MOLTEN LAVA CAKES

Rating: 51

Prep Time: 5 minutes

Cook Time: 12 minutes

Yield: Serves 4.

Ingredients

  • 2 Tbs unsalted butter, melted
  • 2 Tbs unsweetened cocoa
  • 3/4 cup (12 Tbs) unsalted butter, room temperature
  • 12 oz Smoky chocolate chips
  • 1/2 cup of heavy cream
  • 5 eggs, room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup of unbleached organic flour
  • 4 4-ounce Mason jars, sterilized and lids removed
  • Fresh whipped cream
  • Fresh Farmers' Market strawberries, rinsed and dried for garnish

Instructions

  1. Mason Jar Prep School: Sterilize 3 oz or 4 oz sized Mason jars and lids by placing them (lids removed) into boiling water for a minute. Remove with tongs and let dry completely.
  2. Spray interior with Pam (for baking) or swirl melted butter inside and discrad excess. To determine how many Mason jars you require, consider pint-sized Mason jars hold the equivalent of two regular cupcakes (most box cake mixes will make 24 cupcakes so you will need 12 pint-sized Mason jars). Our recipe yields four 4-ounce desserts and promises to knock everyone's socks off!
  3. Fill Mason jars with batter until they are about two-thirds to three-fourths full.
  4. Prepare a water bath by using a tall-sided roaster pan or deep baking dish filled with approximately 1/2-inch hot water. Place filled Mason jars (without lids) into deep baking pan.
  5. Bake for 12-15 minutes. Check interiors with a toothpick.
  6. Serve immediately, give as a gift or store.
  7. You can leave your Smoky Chocolate Molten Lava cakes, cupcakes and quick breads at room temperature for up to a few days. Mason jar cheesecakes need to be refrigerated and eaten within three days
  8. For our Smoky Chocolate Molten Lava Cake recipe: Preheat oven to 325°F.
  9. Prepare previously sterilized 4 ounce Mason jars by coating each interior with melted butter by swirling it around. Pour out excess. Sprinkle each interior with cocoa. Shake out any excess. Set aside.
  10. To make the batter, pour Smoky chocolate chips, butter and heavy cream into a double boiler over medium heat. Melt ingredients and gently whisk together until well-combined and smooth.
  11. Slightly cool melted chocolate mixture. Whisk in eggs, sugar and flour. Pour into prepared Mason jars, about 3/4 full.
  12. Place lidless Mason jar cakes into prepared water bath. Bake for 15 minutes. Centers will be thick, molten like. Allow to cool 5 minutes. Remove jars with tongs. Add fresh whipped cream; a large strawberry; playful bamboo spoon; a mini American flag; or July 4th sparkler; and hand out with themed red-white-n-blue napkins.
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About Mindy
 
For lifestyle and entertaining expert Mindy Kobrin, cooking, wellness and celebrating are a family affair. Her lifestyle philosophy can be distilled to a single, luscious concept: Don't Worry, Eat Happy. Fusing culinary know-how and health initiatives, Mindy aims to create nothing short of a movement: to arm people with information on the value and culture of food and the importance of quality time around the table. Her mission is to teach the foundation of mindful eating and how to use seasonal ingredients to create nutritious, delicious and satisfying meals. It’s also her heartfelt goal to be a change agent, spreading the message of quality food and spirited cooking for children to carry into adulthood and pass on to the next generation. See more.
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