Shelly's Recipe

EXTREME DOUBLE PEANUT BUTTER MOLTEN LAVA CAKES WITH VANILLA ICE CREAM

Category: Cakes

8 tbsp butter, cut into tbsp-size chunks, room temperature
1/4 teaspoon cinnamon
8 tbsp sugar, divided use
7 tbsp creamy peanut butter
1/2 cup peanut butter flavored chips
2/3 cup lightly beaten egg or egg substitute
1/3 cup lightly spooned flour
1 tbsp confectioners’ sugar
6 small scoops vanilla ice cream, good brand
6 mint sprigs (optional)
Chocolate syrup (optional)

Preheat oven to 450. Hold 1 tbsp of the butter with a paper towel and rub insides of 6 muffins cups thoroughly with butter. Reserve remaining 7 tbsp butter.

In a small cup, stir together cinnamon and 2 tbsp of the sugar. Sprinkle cinnamon-sugar evenly into buttered muffin tins and shake back and forth, tilting slightly, so that sugar coats bottom and sides. Turn pan upside down and shake off excess cinnamon-sugar.

In a microwave safe mixing bowl, stir together peanut butter, peanut butter chips and reserved 7 tbsp butter. Microwave on high for 1 minute to melt; stir until smooth and creamy.

In a separate mixing bowl, stir together remaining 6 tbsp of sugar and egg. Stir, do not beat, egg mixture into peanut butter mixture. Add flour and stir until smooth. Using a 1/3 cup measuring cup, scoop batter into sugared muffin cups, dividing evenly among the cups.

Bake for 7 to 9 minutes or until tops appear just-set. Do not overcook. Some lava may peak through the top – this is okay. Remove from oven.

Using oven mitts, Hold a flat cookie sheet firmly over muffin pan and grasping both cookie sheet and muffin pan, invert muffin pan so that cakes come out on tray. Sift confectioners’ lightly over lava cakes for a dusty look, shaking off any excess sugar.

Using a flat spatula, carefully transfer each sugar-dusted lava cake to a dessert plate. Place a scoop of ice cream and a sprig of mint next to each lava cake. Makes 6