For the past few hours I've been contemplating putting some Cadbury cream
eggs in some lava cakes, as a filling. What do you think?


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote in message
...
> For the past few hours I've been contemplating putting some Cadbury cream
> eggs in some lava cakes, as a filling. What do you think?

That might look kind of scary coming out!

On Jan 18, 1:22*pm, "Christopher M." >
wrote:
> For the past few hours I've been contemplating putting some Cadbury cream
> eggs in some lava cakes, as a filling. What do you think?
>
> W. Pooh (AKA Winnie P.)

Just do it...and tell us what you experienced.

Here is another real treat!!

@@@@@ Now You're Cooking! Export Format

Chocolate Chimichangas With Raspberry Sauce

Chocolate, Desserts, fruits, Mexican

For chocolate chimichangas:
6 milk chocolate candy bars; Hershey
6 flour tortillas; burrito-size
vegetable oil
raspberry sauce
vanilla ice cream
Garnishes:
chocolate shavings, mint sprigs
For raspberry sauce:
10 ounce frozen raspberries; thawed
1/2 cup sugar
3 tablespoons lemon juice
1 tablespoon orange liqueur; optional
1 teaspoon cornstarch

For Chimichangas: Place 1 candy bar just below center of 1 tortilla.
Fold
bottom of tortilla up and over candy bar just until partially covered.
Fold
left and right sides of tortilla over; roll up, and place, seam side
down,
on a baking sheet. Repeat procedure with remaining candy bars and
tortillas. Freeze 20 minutes.

Pour oil to depth of 1 inch into a large skillet; heat to 375°. Place
2
tortillas, seam sides down, in hot oil, gently pressing with tongs for
a
few seconds to seal. Fry tortillas 2 to 3 minutes on each side or
until
golden brown. Repeat procedure with remaining tortillas. Drain on
paper
towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if
desired.

For Raspberry Sauce: Combine first 3 ingredients and, if desired,
orange
liqueur, in a large saucepan. Bring to a boil; reduce heat, and
simmer,
uncovered, 5 minutes or just until raspberry mixture starts to
thicken.
Remove from heat, and let cool completely.

Press raspberry mixture through a wire-mesh strainer into a small
saucepan,
using the back of a spoon to squeeze out juice. Discard pulp and
seeds.
Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2
minutes
or until thickened. Store in refrigerator up to 3 days Makes 1 cup.

Notes: Recipezaar Recipe #371083


** Exported from Now You're Cooking! v5.87 **

Mr. Bill wrote:
> On Jan 18, 1:22 pm, "Christopher M." >
> wrote:
>> For the past few hours I've been contemplating putting some Cadbury
>> cream eggs in some lava cakes, as a filling. What do you think?
>>
>> W. Pooh (AKA Winnie P.)
>
> Just do it...and tell us what you experienced.
>
> Here is another real treat!!
>
> @@@@@ Now You're Cooking! Export Format
>
> Chocolate Chimichangas With Raspberry Sauce
>
> Chocolate, Desserts, fruits, Mexican
>
> For chocolate chimichangas:
> 6 milk chocolate candy bars; Hershey
> 6 flour tortillas; burrito-size
> vegetable oil
> raspberry sauce
> vanilla ice cream
> Garnishes:
> chocolate shavings, mint sprigs
> For raspberry sauce:
> 10 ounce frozen raspberries; thawed
> 1/2 cup sugar
> 3 tablespoons lemon juice
> 1 tablespoon orange liqueur; optional
> 1 teaspoon cornstarch
>
> For Chimichangas: Place 1 candy bar just below center of 1 tortilla.
> Fold
> bottom of tortilla up and over candy bar just until partially covered.
> Fold
> left and right sides of tortilla over; roll up, and place, seam side
> down,
> on a baking sheet. Repeat procedure with remaining candy bars and
> tortillas. Freeze 20 minutes.
>
> Pour oil to depth of 1 inch into a large skillet; heat to 375°. Place
> 2
> tortillas, seam sides down, in hot oil, gently pressing with tongs for
> a
> few seconds to seal. Fry tortillas 2 to 3 minutes on each side or
> until
> golden brown. Repeat procedure with remaining tortillas. Drain on
> paper
> towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if
> desired.
>
> For Raspberry Sauce: Combine first 3 ingredients and, if desired,
> orange
> liqueur, in a large saucepan. Bring to a boil; reduce heat, and
> simmer,
> uncovered, 5 minutes or just until raspberry mixture starts to
> thicken.
> Remove from heat, and let cool completely.
>
> Press raspberry mixture through a wire-mesh strainer into a small
> saucepan,
> using the back of a spoon to squeeze out juice. Discard pulp and
> seeds.
> Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2
> minutes
> or until thickened. Store in refrigerator up to 3 days Makes 1 cup.
>
> Notes: Recipezaar Recipe #371083
>
>
> ** Exported from Now You're Cooking! v5.87 **

Thank you Mr. Bill.


W. Pooh (AKA Winnie P.)

"Christopher M." wrote:
>
> For the past few hours I've been contemplating putting some Cadbury cream
> eggs in some lava cakes, as a filling. What do you think?

I think "Ow!", I don't even care for "lava" cakes.

Pete C. wrote:
> "Christopher M." wrote:
>>
>> For the past few hours I've been contemplating putting some Cadbury
>> cream eggs in some lava cakes, as a filling. What do you think?
>
> I think "Ow!", I don't even care for "lava" cakes.

I thought I didn't care about Ghirardelli chocolate squares, but I had some
the other day and they were delicious.


W. Pooh (AKA Winnie P.)

On Tue, 18 Jan 2011 13:22:56 -0500, "Christopher M."
> wrote:

> For the past few hours I've been contemplating putting some Cadbury cream
> eggs in some lava cakes, as a filling. What do you think?
>
>
My vote is no. Leave it alone.

--

Today's mighty oak is just yesterday's nut that held its ground.