Thursday, January 19, 2012

Finally a full meal with dessert!!

Today is probably the third, maybe fourth time in almost 15 weeks that I have cooked a full dinner and made dessert to go with it!
That is in big part to the fact that I'm almost 17 weeks pregnant!!! So needless to say, I have had no appetite and no energy. For the most part if I ate, I ate like a 6 year old - chicken strips and mac & cheese. The last week or so I've had a bit of an appetite. It's odd how I now love certain things that I didn't care about before (oranges, chocolate and pork) and don't like the things I once loved (chicken and cheese). It's weird, but so awesome. We are so thankful, grateful and excited to be having a baby!!!

Anyways, all my cravings lead me to tonight's dinner!!
  • Pork tenderloin with a cranberry glaze
  • Scalloped potatoes
  • cream corn
And then for dessert, I manged to combine my 2 (current) favorite things, chocolate and oranges....
  • Homemade Molten Chocolate Lava Cakes
  • Orange Whipped Cream
Deeeeelightful!!! Recipes are below.

Molten Chocolate Lave Cakes from


  • 1/2 cup unsalted butter plus 2 tablespoons for greasing ramekins (125 ml plus 25 ml)
  • 6 ounces bittersweet chocolate (175 grams)
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar (50mL)
  • Pinch salt
  • 2 tablespoons all-purpose flour plus 2 tablespoons for dusting ramekins


  1. Preheat oven to 400 degrees F (200 C).
  2. Butter and lightly flour 6 -6oz (175mL) ramekins.
  3. Tap out the excess flour. Set the ramekins on a baking sheet.
  4. In a double boiler, over simmering water, melt the butter and the chocolate. Whisk until smooth.
  5. In a medium heatproof bowl, beat eggs and egg yolks with sugar, and salt until pale yellow and light.
  6. Quickly fold the melted chocolate mixture into the eggs.
  7. Fold in flour.
  8. Spoon about 1/3 cup of batter into each ramekin. Bake for 10-12 minutes, or until the sides of the cakes are set and the centers are still soft.
  9. Let the cakes cool in the ramekins for 1 minute and then invert them onto dessert plates.
  10. Let ramekins stand for 10 seconds before lifting them off the cakes. Serve immediately
 Orange Whipped Cream from
(I changed it slightly and used pink oranges - they are sooo good!)


  • 2 Tbsp. freshly squeezed Sunkist® orange juice
  • 1 Tbsp. fresh Sunkist® orange zest, chopped
  • ½ cup heavy whipping cream
  • 1 Tbsp. powdered sugar

Instructions: (Makes 4 servings)

  • Whip cream until soft peaks form.
  • Stir in freshly squeezed Sunkist orange juice, fresh Sunkist orange zest and powdered sugar.
  • Continue whipping until peaks are firm.
  • Refrigerate until needed.

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