Because She's Special: Baby Lava Cakes for my Bestie

When I was growing up I went to church camp for one week every summer from grades 3-12. One of the many good things that came out of this experience was meeting my best friend Bea. In spite of the fact that we grew up in different towns and didn't see much of other through the school year, our friendship thrived, and we have been best friends for almost 20 years. We still live in different cities, but we try to get together as much as possible. Today she was passing through, and came over to the house to visit for a few hours. As a special treat I made my decadent Baby Lava Cakes. Even my hubby (who is not big on sweets) loves these; you have to give them a try!

Baby Lava Cakes

Source: Better Homes and Gardens New Cook Book

• 1 3/4 cups semisweet chocolate chips (1 10.5 ounce bag), divided
  
• 2 tablespoons whipping cream
• 3/4 cup butter (1 1/2 sticks)
• 3 whole eggs
• 3 egg yolks
• 1/3 cup sugar
• 1 1/2 teaspoons vanilla
• 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder

For the filling:
In a small saucepan combine 3/4 cup chocolate pieces and whipping cream. Cook and continuously stir over low heat until chocolate is completely melted. Remove from heat and chill in fridge until firm, about 45 minutes.

For the cake:
In another saucepan melt remaining 1 cup of chocolate and butter over low heat until melted. Remove from heat; cool.

Form the filling into 6 equal-size balls, and set aside. Grease and flour six 6-ounce custard cups. Place cups onto a baking sheet.

In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla until lemon colored; about 5 minutes. Beat in cooled chocolate mixture. Sift together flour and cocoa powder. Incorporate dry ingredients into batter.

Fill custard cups 1/3 full of cake batter. Place one ball of filling into each cup. Spoon remaining batter into cups.

Bake at 400 for 13 minutes or until cake feels firm at the edges. Allow cakes to cool in cups for a few minutes and then use a knife to loosen the edges. Invert onto dessert plate.

Serve immediately and enjoy! - I love to eat these with ice cream!

My Betty Crocker Cooky Book Challenge: Delta Bars

My parents live about 75 miles north of my husband and me. Consequently, I do not see them as much as I would like. Often we'll meet at a halfway point for lunch on Sunday afternoon. Recently however I have been home quite a bit because my mom fell and broke her wrist and has needed a lot of help with housework. One of my favorite things to do while I am home is to dig through my mom's cook books and recipe clippings. Last time when I was home, I uncovered her copy of the classic Betty Crocker 1963 Cooky Book, which she received as a Christmas present from her aunt and uncle in 1972. My goal is to make at least 20 different cookie recipes from this book and blog about them.
The first recipe I made was for something called Delta Bars. I don't know how these bar cookies got their name, but the description promised a butterscotch bar and the ingredient list was basics that I already had in my pantry. Butterscotch is a flavor I love, so I had to give them a try. They were delightful; next time I make these I will probably increase the amount of nuts, but otherwise they are pretty darn good.

Delta Bars

Source: Betty Crocker's Cooky Book

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs, 1 separated
  
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup brown sugar, packed
• 1/2 cup chopped walnuts

Preheat oven to 375.

Cream together shortening, sugar, 1 whole egg, 1 egg yolk (reserve the white), and vanilla. Sift dry ingredients together; blend into shortening mixture. Spread in greased 9x13 pan.

Beat reserved egg white until foamy; gradually beat in brown sugar. Continue beating until mixture is stiff and glossy; gently fold in walnuts. Pour over dough in pan.

Bake in preheated oven for 25 minutes.

Cut into squares once cooled and enjoy!