The long a-waited photos. Let me introduced Cain Martin - my wonderful new grandson who came into my life at just the right moment.He has such a sweet mother to let me commandeer him to love and hold and smell that sweet baby smell. To feed him and rock him. To burp him and change his diapers. So glad he's a breast milk baby!
Big brother, Colt, will be a wonderful example and role model. The two of them will get into more trouble together than either one could dream of separately. Girls (big and small) just wanna have fun! Sweet Isabel. I gave her the very first lemon wedge she's ever had. She tasted it...made a face...and looked at me with a "You gave me that to eat?" look on her face. I missed that photo, but got this one. Haven't you just fallen in love with those eyes?
Saturday was Erin's birthday. John had nothing planned so I told him I wanted to bake the cake...since I haven't been sleeping well and was generally up at 3 a.m. every morning. Then he said she really liked my chocolate lava cakes. They have to be eaten shortly after baking. So I took the ramekins and fixin's and baked them there. The candles and little banner were Sam's idea. I told Erin to save the candles and we could use them again next year. And the year after...and the year after that...and...well, you get the idea.
Having step children is one thing. But no one can deny that this little boy is my grandson! ALL MINE! Chocolate mouth and all. Remember Serenity, Harmony and Kaylee from December? These girlies are the other three kids in my life. Looking forward to seeing them this summer!
Molten Lava Cake
1 6 ounce package Baker's bittersweet chocolate
10 tablespoons butter (YES! TEN tablespoons!)
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
Spray 6 small ramekins or 6 custard cups with non-stick spray.
Put chocolate and butter in a microwaveable bowl. Microwave at 50% power for 2 minutes. Whisk until all chocolate is melted. Stir in vanilla, powdered sugar, and flour until blended. Lightly beat eggs and yolks and stir into other ingredients until completely incorporated.
Pour into baking dishes. Set filled ramekins/custard cups on a cookie sheet. Bake only what you want to serve/eat right now at 425 degrees for 10-15 minutes. Middle should be wet! Do not overbake or you will have some really good cakes without a molten middle. Run a skinny knife around the inside edge of the baking dish and carefully because the dishes will be HOT, dump out on a dessert plate. Sprinkle with powdered sugar. (I set a dessert plate on top of the dish and very carefully with a hot pad or cup towel folded several times, turn everything upside down.)
OR Cover each dish with plastic wrap and refrigerate. Remove from refrigerator and remove plastic. Bake as needed - or wanted! - according to the above directions. These will last a couple of days in the refrigerator without baking.
I generally bake to order, popping the required number in the preheated oven before sitting down to eat. When they get done, set on the counter to cool a bit while I finish my meal. Then plate. DIG IN!