Two years!! I find it amusing that this little blog has managed to last that long, especially since it started out of my simple desperation to write literally anything that was not a college essay. Hence I wrote about these coconut cashew cookies, paired it with an Instagram photo and some awkward writing about snow days and the benefits of coconut oil, and hit “Publish” for the first time. And then waited with bated breath for my one follower, who goes by Christina but you can call her Mom, to read and appreciate my post.
Now we’ve got two years, some kitchen fires, plenty of cringe-worthy photos from the early days, and countless failed recipes under our belt. Are we doughing it right yet? Thanks to all you lovely readers, we just might be getting somewhere.
I won’t get too sentimental, but really...thanks guys :') It may seem like these posts just come together on a whim, like “ooh I think I’ll have some lemon-blueberry layer cake tonight and while I’m at it let me take some pics and write about it!” but in reality, there’s usually a good amount of work and even planning that goes into each post. Every once in a while I think about what would happen if I gave up the site altogether. After all, there are sooo many talented food bloggers who have much more to offer in terms of inventive recipes, gorgeous photos, and witty writing. But it’s YOU GUYS who remind me why I even started Doughing it Right in the first place. Yup, behind the college essay procrastination was the real reason for the blog - a pure obsession with baking and a love of sharing both the process and the products with others. And even if there is just a handful of people on the receiving end, I'd say it's well worth it.
So thank you to every single reader for making this a happy little corner of the food blogosphere! Thank you to anyone who’s told me they’ve been waiting for my next post, to anyone who’s risked their taste buds and precious ingredients to try one of my recipes, to Binky for getting your apron stuck in the ceiling fan, to WL for the kitchen threads, and to all of my trusted taste-testers. You guys are the bomb.
And now... here's some s'mores molten lava cake that can make grown men cry. I've never actually tried giving it to a grown man, but I'm fairly certain that's what would happen. We're talking toasted marshmallows, dark chocolate, graham cracker crumbs, and a melty river of Nutella. This is something magical. Better yet, it's one of those desserts that looks impressive but is actually ridiculously easy to make.
Go ahead, fellow butter-and-sugar lovers. This one’s for you.
S'mores Molten Lava Cake
Adapted from Averie Cooks
Makes 2 servings
2 ounces dark chocolate or bittersweet baking chocolate
1/4 cup unsalted butter (1/2 of a stick)
1/2 cup confectioners' sugar
1 large egg + 1 egg yolk
3 tablespoons all-purpose flour
1 teaspoon instant espresso coffee granules (optional, but recommended)
2 tablespoons Nutella (also optional, but do you really want to question this one? However, if you don't have Nutella, no worries. The cake batter will form the "lava" on its own)
6 large marshmallows
Handful of crushed graham crackers
Preheat oven to 425 degrees F and grease two ramekins (mine were about 4 inches in diameter, but I would recommend going smaller given the proportions).
In a medium size saucepan, melt the chocolate and butter on low-medium heat and whisk together until smooth. Add the sugar, egg, and egg yolk and continue whisking. Add the flour and espresso granules, and stir together until just combined. Be careful not to overmix the batter.
Fill each ramekin a little less than halfway with batter. Use a spoon to scoop about one tablespoon of Nutella into the center of each ramekin, and top with the rest of the batter.
Place ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the center is soft. Don't overbake!
Remove the cakes from the oven and let them cool in the ramekins for about 1 minute. Meanwhile, set the oven to the broil setting. Gently rim the edges of the ramekin with a knife, and flip upside down onto a baking sheet covered with parchment paper.
Arrange three marshmallows on top of each cake and stick the baking sheet back in the oven for 1-3 minutes. Watch these carefully so the tops don't burn! Once toasted to perfection, remove from oven, top with graham cracker crumbs, and devour immediately.