Chocolate Lava Cake... a Taste Explosion

This is definitely one of my favorite recipes ever. I'm of the mindset that chocolate is the final section of the food pyramid, and this chocolate lava cake literally oozes it. The only way to eat chocolate lava cake is right out of the oven, when it is extra hot and gooey. I found that the original recipe in Cook's Illustrated didn't have nearly enough molten chocolate in the center, so I decided to add a spoonful of ganache (a mixture of chocolate and cream) before baking. It doesn't solidify with the cake, so you are guaranteed to have a rich, liquidy center. This chocolate lava cake is decadent, so I like to balance it with some fresh whipped cream or vanilla ice cream. The light sweetness complements the fudgy richness of the cake, and they combine to make the perfect dessert!

Chocolate Lava Cake,? Makes 8

3 T Cream 8 oz + 1/3 Cup Chocolate Chips 1 Stick Butter 4 Eggs 1 Egg Yolk 1 tsp Vanilla 1/4 tsp Salt 1/2 Cup Sugar 2 T Flour

Heat the cream and 1/3 cup chocolate chips in a small bowl and stir to combine. Chill until solid.

Meanwhile, heat oven to 400F. Grease 8 6-oz ramekins and dust with a 50/50 mixture of cocoa and flour.

Melt the butter and remaining chocolate together in a large bowl. In the bowl of a stand mixer, whip the eggs, egg yolk, vanilla, salt, and sugar together. Pour gently on top of the chocolate mixture and sprinkle with the flour. Gently fold the mixture together to avoid deflating.

Spoon half of the batter into the ramekins. Place a spoonful of solidified ganache in the center of each and cover with the remaining batter. Place the ramekins on a cookie tray to keep level and bake for 12 minutes or until just set around the edges, crispy on top, and liquidy in the center.

Serve warm, in ramekins. Dust with powdered sugar and garnish with strawberry, if desired.

Contributed by Kayla Saslow, teen food blogger at? The Nerdy Chef.

Dessert... for breakast? Yep.

We were all told at some point or another that breakfast is the most important meal of the day and that it will even help your grades! Unfortunately, there is rarely time to eat something before school or work, but here's a tip to make it happen: a recipe for Banana Streusel Muffins, a relatively healthy breakfast that is easily transported for a breakfast-on-the-go. You can even make the batter over the weekend and bake one or two at a time throughout the week so that they are fresh. These muffins are full of bananas, and, though muffins have a bad reputation, the wheat bran makes them exponentially healthier.

Banana Streusel Muffins Makes 18, Recipe Adapted from Williams-Sonoma

2 2/3 Cups Flour 1 Cup Brown Sugar 1 Stick Butter 3 T Butter 1/2 Cup Chopped Almonds 1 1/2 Cups Wheat Bran 1 T Baking Powder 1 tsp Baking Soda 1 T Cinnamon 1 tsp Ginger 1 Cup Milk 3 T Corn Syrup 3 Ripe Bananas, mashed

Heat the oven to 400F. Line a muffin tin with paper liners.

Streusel: Combine 2/3 cup flour and 1/2 cup brown sugar. Drizzle in the melted butter and stir in the almonds. This is your streusel!

Batter: Combine the remaining flour, bran, baking powder, cinnamon, and ginger to make your flour mixture.

Combine the milk, butter, corn syrup, and remaining brown sugar in a microwave-safe bowl. Heat until the butter is melted and the sugar is dissolved. Stir in the baking soda and bananas. Add to the flour mixture.

Baking Instructions: Spoon the batter into the cups and top with the streusel. Bake until cooked through, 15-20 minutes. Let cool and enjoy!

Contributed by Kayla Saslow, teen food blogger at The Nerdy Chef.

Healthy Cookies that totally taste terrific!

Resolution: Eat Healthier.We believe cooking should be fun, food should be enjoyable, and eating healthy should be easy and tasty! So, does award-winning teen chef &? PopCosmo PopStar, Kayla. We are so excited that she will be sharing her favorite recipes with us on a regular basis. Thanks, Kayla! Take it away...

"Healthy eating doesn't necessarily mean tofu and protein shakes. By making your own food and incorporating some simple switches, you can save a ton of calories and avoid artificial fillers without sacrificing taste. These Trail Mix Cookies will satisfy your sweet tooth, and they are full of oats, coconut, raisins, and nuts. You can change the ingredients as long as you keep the basic flavors and ratios, so try them with other dried fruits and nuts. I will also sometimes substitute whole wheat flour for about half of the all-purpose flour. Because there are so many oats, fruits, and nuts, you won't taste the difference. Enjoy!"

Trail Mix Cookies Makes 28, Recipe adapted from Gourmet

1/2 Stick Butter, Softened 1/4 Cup Shortening 1/2 Cup Light Brown Sugar 1 Egg 1/2 tsp Baking Soda, Dissolved in 1 T Warm Water 1/2 Cup + 2T Flour 1/2 tsp Salt 1/2 tsp Vanilla 1 1/2 Cups Old-Fashioned Rolled Oats 1/4-1/2 Cup Sweetened Shredded Coconut 1 Cup Chocolate Chips 1/3 Cup Walnuts 2/3 Cup Raisins

Preheat oven to 375F and line cookie trays with parchment paper.

In the bowl of a stand mixer, cream the butter and shortening; beat in the brown sugar. Add in the egg, baking soda solution, flour, salt, and vanilla, stirring well after each addition. Stir in the oats, coconut, chocolate chips, peanuts, and raisins.

Scoop the dough into 28-30 balls. Place them on the cookie trays and flatten slightly. Bake 10-12 minutes or until browned.

Check out Kayla's blog for more ideas! Just click here!