However, since I didn't grow up celebrating it, it doesn't stir me inside like some other times when I wished I had my family around and I hoped I could bring my childhood back. I guess that once a year, I get to just enjoy, without too much thinking, missing or feeling. And I'm thankful for that!
And while I'm thanking, I want to thank YOU, the people who read this blog. Some times, I don't even understand why you actually read it, and some others I feel a bit proud of this attempt at connecting personally with others through better food.
My friend D, who recently ditched me (and the sadomasochistic life in NYC) for the 'burbs, called this week. Her baby just started solids, and she wanted to share (orally, not in written) that the only food the 7-month-old accepts and likes is the white soup from this blog! Her call made my YEAR!!! Thank you baby E and thank you D!
Thank you to all of you who email and facebook me, talk to me in the elevator, at Fairway, at gatherings, or those of you who even dare to post comments on the blog!!! Thank you for the old loyal friendships and also for the new ones. Thank you for thinking of me, and again, for accompanying me through my writing, my recipes, my attempt at taking pictures and at getting my toes wet in the scary waters of cyberspace, and all my ridiculousness. I'm sure you have a zillion more important things to do, so THANK YOU for taking the time.
And...thanks to Jean-Georges Vongerichten (or perhaps pastry chef Johnny Iuzzini???) for the original molten chocolate cake recipe that I've adulterated in a zillion ways and that for some reason, it always comes out delicious (hot and chocolaty. I guess nothing can go wrong with that!).
This is the Reece's cups inspired version kissed with Thanksgiving squash.
Have a lovely Thanksgiving!
PB-CHOCOLATE MOLTEN CAKES
Ingredients
- Contains peanuts, eggs and gluten
- For gluten free: substitute spelt flour for the same amount of gluten free oat flour or super fine rice flour
- For peanut free: Substitute peanut butter for the same amount of extra virgin olive oil
-For egg free click here
- Free of dairy, soy, refined flour and refined sugar
Makes 12 individual cakes
- 2/3 cup creamy all natural peanut butter (unsweetened)
- 8 ounces bittersweet chocolate, chopped *
- 6 eggs, prefereably organic
- 1/2 cup squash puree (unsweetened)
- 1/3 cup evaporated cane juice (sucanat) or coconut sugar*
- 1/2 teaspoon sea salt*
- 1 teaspoon vanilla extract*
- 4 teaspoons whole spelt flour*
* You can find those ingredients here
Method
- Preheat oven to 450 F. Place 12 foil (or other self standing) cupcake liners on a sheet pan. Set aside.
- In the top of a double boiler set over simmering water, heat the peanut butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, squash puree, and sucanat, salt and vanilla with a whisk or electric beater until light and thick.
- Whisk together the melted chocolate and PB; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
- Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to a day; bring them back to room temperature before baking.)
- Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, even liquid, but the sides will be set.
- Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
