A few weeks ago, I came across this cute sugar and creamer set at Anthropology and just had to pick it up.
I then found this cute crock to hold all of my kitchen tools at Home Goods and thought it kind of matched. It actually was a canister and came with a lid, but there was only one, so I figured I would use it to hold my tools. This picture also shows my new Paula Deen salt box I got this week in the mail.
I also found at Home Goods these cute little ramekins that sort of matched as well and I had to make these fun individual Molten Lava Cakes. Boy let me tell you, they were delish.
I love when things sort of match, and you can mix and match things. I think I have a new theme going on in my kitchen, so I'll have to find other things to match. I would like to find some cute white place-settings and a platter in this same theme, so I'll be on the lookout for that next. Of course, who knows what I might come across next. I love a shopping challenge though!
Recipe for Molten Lava Cakes
Look at that ooey gooey goodness!
Recipe from Down Home with the Neely's
**Please note I cut this recipe in half because my ramekins were smaller and this gave me 6 individual cakes (which is more than I really needed anyway), but just so you know you can cut it in half if you don't want as many cakes..
-- 2 sticks butter, unsalted, plus more for ramekins-- 4 teaspoons sugar
-- 1/2 teaspoon ground cinnamon
-- Pinch cayenne
-- Pinch nutmeg
-- 12 ounces semisweet chocolate, chopped
-- 1 cup all-purpose flour
-- 2 1/2 cups confectioners' sugar
-- 6 large eggs
-- 6 large egg yolks
-- 1 1/2 teaspoons vanilla extract
-- 1/2 teaspoon almond extract
Preheat oven to 400 degrees F.
Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
Pour into prepared ramekins.
Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.