okay, so I fell off the dinner bandwagon last week. basically we ate anything that could be slapped between two pieces of bread. egg salad, grilled ham and cheese, BLT's, eggs and toast. pathetic, huh? and maybe relieved that you didn't happen to drop in for dinner, right?
but it all boils down to this: neither of us likes to grocery shop.
because have you ever stopped to think about how many times you actually handle the items you purchase? from the grocery store shelf to your cupboard? all for a little gut pleasing? you might lose sleep over it.
so we keep putting it off until this multiple choice question arises: do we: a.)starve b.)go out to eat again while the kids eat cereal again, or c.)break down and go grocery shopping
we chose c, and scheduled a date (misery loves company) to go to Sam's Club. sounds romantic, does it not? strolling under the florescent lighting pushing two carts around while debating which brand of spaghetti sauce to buy. let's go with Prego, he says. because that's what you are. gee, how sweet.
so now the cupboards are stocked and this week has been much better. monday I made Pioneer Woman's BBQ meatballs and cheesy hashbrowns (thanks to my SIL Kim for the idea) and my kids asked if someone was coming over. tuesday was chicken tettrazini- from a recipe party I had several years ago. and wednesday was tacos with homemade guacamole. so far so good.
I also went above and beyond the call of duty and made these heavenly Chocolate Molten Lava Cakes because someone (who chooses to remain anonymous) discovered my chocolate stash. drat.
mine isn't anymore! they're so easy to make and you'll look like a pro when you serve them up. trust me. my friends all call me martha (stewart) now! even ask Leann.
here's the recipe:
Prep: 15 min. | Total: 30 min
- 4 squares Baker's semi-sweet baking chocolate
- 1/2 cup (1 stick) butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 Tbsp. flour
PREHEAT oven to 425o F. Butter four (3/4 cup) custard cups or souffle dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping or ice cream.
MAKE-AHEAD: You can prepare the batter for this dessert a day ahead of time. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready to serve.
*note: unlike martha, I have NOT served any jail time.
-have a thoughtful thursday!