Once upon a time...
My boyfriend and I went on a date.
We got gussied up.
We went to a restaurant on the water called Poseidon.
He had the scallops with whipped purple potatoes on a bed of spinach.
I had the pork chops with caramelized onion mashed potatoes, brussels sprouts with pancetta, and apple-jicama slaw.
It was just as good as it sounds.
We shared a perfect vanilla creme brulee.
It was very romantic.
Then we came home and watched The Aristocats. Haha
So in honor of this very romantic evening, here's a romantic recipe.
Chocolate Lava Cupcakes
From the Alton Brown
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Directions:1. Preheat the oven to 375 degrees F.
2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
3. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
4. Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
5. While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.