Boozy Raspberry Molten Lava Cake

Aww hell yisss! Anyone else in the mood for something chocolate, something raspberry, and something boozy? If so, you’re in luck because today’s sweet recipe contains all three of those qualities. So get your apron on, and spend some time in the kitchen treating yourself to deliciousness.

baking prep web

I don’t bake often, but I do love it when I do. I had promised Spencer some molten lava cakes for several weeks now, but I kept putting it off and making other meals my priority. But honestly, you’ve got to treat yourself to some dessert, because it’s pretty much happiness in a bite.

chocolate chips web

As tradition with lava cakes, it’s all about the gooey molten insides. This chocolate ganache actually contains raspberry chambord, hence the booziness.

chocolate ganache web

Ooey, gooey, boozy chocolate ganache…

chambord web

As mentioned, I used a shot of Chambord to add a little extra to the ganache for a special sauce; with it’s delicious and subtle taste, I couldn’t resist. Plus, cooking and baking with booze is always a fun experiment.

lava cake up close and personal web

molten lava cake web

Once you finish baking those bad boys, serve them hot! Throw some whip cream, fresh strawberries, and chocolate on top for a delightful and decadent experience. Now…I think I need to get back in the kitchen and make some more, because I may be addicted.


For the ganache

5 oz semi-sweet chocolate chips
1/2 cup heavy cream
2 tbsp chambord

For the cake

1/4 cup unsalted butter
3 tbsp flour
1/4 tsp salt
3 large eggs
1/3 cup sugar
1 tsp vanilla extract
chocolate shavings, for garnish
fresh raspberries, for garnish
whipped cream, for garnish


For the Chambord Chocolate Ganache:

Starting with the ganache, place the chocolate chips into a heat safe bowl and set aside. In a saucepan, heat the heavy cream over medium heat, until the cream begins to boil. Remove from heat and pour over the chocolate chips into the bowl. Allow it to sit for 5 minutes. 

Using a whisk, mix the ingredients in the bowl, starting in the center and whisking outward until the chocolate and cream are well combined. Allow to cool for an additional 15 minutes; after cooling, stir in the chambord. 

Cover the ganache mixture and place in the fridge until further use. The ganache will need to set up a little, so allow for around 3o minutes in the fridge. 

For the Chocolate Lava Cake:

Using non-stick cooking spray, prepare 6 ramekins or a 1/2 dozen muffin pan. If using ramekins, place on a baking sheet once sprayed down. 

In a small saucepan over low heat, melt together chocolate and butter, stirring until just melted. Remove from the heat and stir in flour and salt until blended. 

In a large mixing bowl, beat the eggs with an electric mixture while slowlly adding sugar; do this for about 4 – 5 minutes, until the eggs are pale in color. Add the melted chocolate mixture to the eggs and stir until combined. Divide the mixture among the ramekins or muffin pan. 

Remove the chocolate ganache mixture from the fridge, and spoon 1 – 2 heaping teaspoons into the center of the baking vessel. Place the ramekins/muffin pan into the preheated over and bake for 15 minutes. Using a butter knife, loosen the edges of the cakes from the pan/ramekin, and turn out onto the serving plate. 

Serve immediately and garnish with whipped cream, fresh strawberries, and chocolate shavings. If desired, melt leftover chocolate ganache and drizzle over the cake. 




Braised Pulled Pork Tacos

Alright folks, I live in Texas, and if there is one thing us Texans love, it’s a great taco. You just cannot go wrong; breakfast, lunch, or dinner! There are an infinite different combinations that make tacos a favorite of mine; they may not always be traditional Mexican tacos, but I love fusion and alternative options so just about anything will fly as long as it’s delicious.
prep photos - spices iii better

This time around, I’m going for the classic pulled pork taco, a staple in the Southwest!

prep photos - spices ii

It’s nice to take a few hours to roast a pork shoulder from time to time; I just love how easy it is, while filling up your house with delicious aromas and spices.Read More »

Pickled Red Onions

It’s fall y’all! I can’t believe the first day of fall has come and gone, summer flew by so fast! Although it feels strange here in Texas where we still have 90°F days and plenty of sunshine, people in shorts, sandals, and tanks. We’re still in limbo. When I went to the grocery store the other day there were pumpkins lined up everywhere outside, it was like a sudden pumpkin invasion had descended upon us! I’m definitely looking forward to this fall and am keeping my fingers crossed for some cooler weather soon.

That being said, it’s a great time to pickle some of your summer seasons bountiful harvest, whether that’s from your backyard or grocery store.
pickled onions prep up close

For me today, it’s pickled onions. Growing up, I was never an onion fan. In fact, the only person in my family who enjoyed onions was my mom. Sorry you never got to add onions into our cooking Mom; however, when you visit me I’ll sneak them into my cooking! Anyway, I grew up and discovered how good onions actually were once I finally gave them a chance. Honestly, I still can’t stand raw white onions; I don’t want them anywhere on or in my food… just a personal thing. Who knows, maybe one day I’ll change my mind. Read More »

Braised Caramel Pork Belly Banh Mi

bahn mi pickled carrots

If you had asked me five years ago if I loved banh mi, I would have had no idea what you were talking about. Let’s just say that west Texas is sometimes lacking in cultural diversity and food options. Since I moved to Austin, I have learned so much about food, diverse cuisines, and cooking! It’s only been a little over three years since I started learning how to cook; after I moved out of home to attend college, I basically ate at the cafeteria, or made myself a bowl of cereal , grilled cheese, or salad at home. I dabbled in cooking here and there once in a while, but was never serious about it.Read More »

Bacon + Peach Grilled Goat Cheese Sandwich

Nothing screams “eat me and enjoy every single last bite” more than a grilled cheese; it’s definitely one of the loves of my life. Bread and cheese? Yes please! It’s the perfect pairing, and with the endless ingredients out there, the possible combinations are unlimited! If you dream it, you can pretty much make it and it will be damn delicious. So this week, I pay homage to the grilled cheese but with a specialty twist.

bacon peach grilled cheese sandwich ii

This bad boy was whipped up with a combination of mouth watering thick sliced bacon, some creamy goat cheese, peaches, honey, fresh mint and basil, and probably my favorite local sourdough from Easy Tiger.Read More »