Valentine or Anytime Lava Cakes - Instant Pot Version - Six ingredients, Nine Minutes

                                   

These delicious, decadent lava cakes are so easy to make you won't want to make them just for special occasions. 

You probably already have the six simple ingredients in your pantry.

If you don't want to make all four at once, you can cook two and refrigerate two using these covered custard cups:

Recipe credit goes to:
https://www.adventuresofanurse.com/instant-pot-better-than-sex-chocolate-lava-cake/

Ingredients

• 1 stick butter
• 3 eggs
• 1 egg yolk
• 1 cup semi-sweet chocolate chips
• 1 tbs Vanilla
• 6 tbs flour
• 1 cup powdered sugar
• 
  

Instructions

1. place chocolate chips and butter in a large bowl and microwave for 2 minutes mix until well combined.
2. Mix in powdered sugar until smooth.
3. Add 3 eggs and egg yolk until well combined.
4. Add Vanilla and flour and stir until well combined.
5. Spray each Pyrex Bowl( *or oven safe 6 oz custard cups/ramekins) with Pam cooking spray.
6. Pour batter into each bowl filling to the top.
7. Place your trivet in your instant pot with one cup of water.
8. Place your bowls on the trivet.
9. I had to fit 3 on the bottom and one on the top.
10. Place your pot on MANUAL HIGH PRESSURE for 9 minutes.
11. Do a quick release.
12. Remove from the Instant Pot and place upside down on a plate Top with ice cream, caramel, and magic shell.
13. For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter halfway in each cup and Place Peanut butter mixture in the center. Cover with more chocolate batter. Cook as directed above.

                                   

    

This is a "better than basic model", but it you want more bells and whistles, 

check the whole line of Instant Pot Electric Pressure Cookers on Amazon. 

Instant Pot 3 Ingredient "Lightning Lasagne"

"Lightning Lasagne"

I came up with this the other night when I was in a pinch of what to make. I had some ricotta in the fridge, no boil lasagne noodle, and a jar of sauce and not much time before supper. In spite of the few ingredients, the flavor of the sauce was enough to make for a quick and very delicious lasagne. Serve with a side salad and your done!

Times:
5 min. to get to pressure, 10 min. cook, 10 min. NPR, quick release.
Cut into two or four pieces.

The brands I used are in parenthesis.

Serves two people

Ingredients
6 sheets No Boil lasagne noodles (Barilla)
2 cups ricotta (whole milk)
1 jar of your favorite sauce (Victoria from Costco)
Pam Cooking Spray (or equivalent product)

Equipment: (see links below the food pictures)
6 x 6 cake pan (I used Wilton brand)
Instant Pot pressure cooker 6 quart or larger with trivet

Spray Pam  the bottom of the 7 x 7, put a light layer of sauce.
Break to fit, 2 lasagne noodles
Add 4 dollops of ricotta (about 4 Tbsp)
Add about a Tbsp of sauce on each dollop of ricotta.
Do this twice more.
Spread 2 Tbsp sauce on the top layer of noodles.

Place 7 x 7 pan on top of the trivet, be sure handles are up if your trivet has handles.
Add 1 cup of water.
Close lid, seal and set to Pressure Cook or Manual for 10 minutes.
After it reaches pressure/beeps. Let it count up 10 minutes, then quick release.

Remove and serve, or let set 10 min. for firmer ricotta.

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Jacked Up Panini Grilled Cheese

Looking for a grown up grilled cheese? Try this. If you like it or have any suggestions, please comment below.

This is made with ingredients you should have on hand.  
The flavor of this sandwich will make you crave it again. 

Ingredients

3 slices jack cheese (or use what you like: gruyere, cheddar, swiss, American)

2 slices your favorite bread.  I used a thick sliced Italian

6 super thin slices of vidalia onion

6 super thin slices of red onion

6 super thin slices of an apple

mayo or mustard

1 Tbsp. & butter to saute the onions

1 Tbsp. oil (vegetable, canola or olive) to saute onions

*Option: crispy bacon

Recipe:

For the sandwich: Heat to warm bbq grill, grill pan, griddle, Foreman grill, or panini press

For the onions: Heat a small skillet, add butter and oil

If you have one, use a mandoline to slice your onions and apples. 

Saute onions until they are cooked (about 3 minutes). Give them a dash S & P while cooking.

Butter the bread on one side. Place buttered side down on your work surface.

Add mayo or mustard to the bread.

Assemble: Bread, cheese slices, apple slices, cooked onions, bread.

Put your sandwich onto a hot grill or panini press.  If using a press, close lid and cook approximately 3 minutes. Check it. If it's not grilled to your liking, close and continue cooking.  

If using a bbq grill, grill pan, or cast iron griddle press the sandwich down with a spatula and cook until it's toasted to your liking,

flip and do the same on the other side; press down and continue cooking.
My results are posted below. 

If any of the cheese melts out, let it crisp up and serve it with the sandwich. It's crispy, salty, sweet and the apples make it refreshingly delicious!
Note* The Benriner green is only $23.27, the white is $49.95. The only difference is the color. This is the brand you see used on many of the cooking shows. The Cuisinart griddle has over 11,000 reviews. Lodge cast iron; you can't go wrong. The Calphalon grill pan is an easy solution for stovetop grab and cook. The George Foreman is a small size for a single serve solution. At the very bottom you will find a very handy kitchen tool; a brush to clean out the groves in any of these grill pans.

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Our Italian Anisette Cookies

We grew up eating these cookies at every holiday, every wedding, every shower, every funeral, visiting family, well you get it. We ate these a lot!  

Our Nonnas, Moms passed down the recipe. They always made a double batch to share with neighbors, friends & family.  

I hope you like them as much as we do. Enjoy! 

Italian Anisette Cookies 

(lemon, or vanilla extract can be substituted)

This recipe makes 36 cookies.

In a large mixing bowl:

3 jumbo eggs - beaten (if you have smaller eggs you may need 4 eggs)

1/4 cup milk (whole or low fat)

1 TBSP anise extract (not flavoring)

1/2 cup sugar

1 stick (1/2 cup) softened butter 

Mix all the above with a hand/stand mixer.

Slowly add:

1 TBSP. baking powder

3  cups flour 

Mix with wooden spoon until the dough comes together. If it is too wet/sticky add a little bit of flour until you are able to easily roll some of the dough into a golf ball shape. 

Take your small scoop (tablespoon size), scoop the batter onto a silicone mat, lined baking sheet.

Note: If you do not have these silicone mats, they are a game changer. You will never have burnt bottoms (cookie bottoms, that is) ever again.  You cookies, brownies, pizzas, etc. will easily lift off with a spatula. Bonus: your baking sheet will stay clean! 

After all your batter has been scooped onto your baking sheets, roll them in the palm of your hand to smooth them out, place back onto your baking sheet.  

Bake at 350 degrees for 10 - 12 minutes. Bottoms should be a tan/sand color. Tops will still be light.

Let cool on a cookie cooling rack, sitting over a foil lined baking sheet.

Glaze and add sprinkles or nonpareil candies.

Glaze: 

Mix in a small bowl:

2 cups confectioners sugar

3 TBSP water

1/4 tsp anise extract

Use a butter knife to apply to the cookie.  Place cookie back onto the cooling rack, add sprinkles. Any sprinkles that fall will fall onto the foil lined baking sheet, you can use those again. 

These cookies freeze very well, plain or frosted.

The cooling racks I have listed below, will fit into the listed baking sheets.