Monday, 26 May 2008

Creative Weekend

Well I have finally got my butt in gear and done some creative things. 3 LO's yesterday and a CJ entry too!! It's for the I Love My Pet CJ over on UKS. Enjoy xx

Saturday, 24 May 2008

Hi all , sorry that I havent posted for ages and ages (bit like my own blog eh ?!) , thought I would add a couple of links to some of the challenge blogs that I visit.

OLW - One Little Word - they have regular , prize winning , challenges using a one word prompt, along with examples. The current one is the word - Think - challenge to be uploaded by 30th May .

Scrapping the Music - weekly (I think) , prize winning, challenges . The blog has a song on it to inspire you , again with examples.

The Journallers Junction - a great blog with inspiring prompts.

Daily Inspiration - fab daily inspiration !

Method Playground - forthnightly inspiration challenges

Anita xx

Sunday, 18 May 2008

Individual Molten Chocolate Cakes


(Recipe courtesy of David Rosengarten, Taste, Random House, 1998)

7 1/2 ounces imported bittersweet chocolate (preferably El Rey or Valrhona), coarsely chopped
11 tablespoons unsalted butter, cut in large pieces
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons white granulated sugar
5 tablespoons all-purpose flour, sifted

Preheat the oven to 325 degrees.

Butter and flour six 6-ounce custard cups.

Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.

Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.

Reduce the speed, and gradually mix in the flour.

Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.

Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.

Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).

Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.

Yield: 6 servings
Prep Time: 25 minutes
Cooking Time: 12 minutes