kids favorite

These white chocolate molten lava cakes are insanely delicious, fancy, yet and easy to make!

White Chocolate Molten Lava Cake

butter

white chocolate

vanilla

food coloring of choice

sugar

salt

flour

Pre-heat oven to 450 F.

Prepare 2 - 3 " mini cake pans by spraying them with oil and dusting with flour. Don't skip the flour or the cakes will stick.

In a medium microwave safe bowl, melt butter for 30 seconds.

Add white chocolate chips and let sit for a minute.

Stir chocolate chips and butter together until white chocolate chips are melted. If the chocolate chips do not melt then microwave for 5 second intervals then stir until they are all melted into the butter.

Add vanilla, food coloring, sugar and salt to the butter mixture and stir.

Add egg and egg yolk and stir again.

Sprinkle flour over the top of batter and mix it in well.

Pour into prepared mini cake pans and bake for 8:30-9 minutes. In my experience 10 minutes will be too long but all ovens vary slightly. The sides will fell like they are starting to set but the middle will feel runny.

Remove from the oven and let them cool for 1 minute before gently flipping them over onto the serving plate.

Enjoy!

A perfectly seasoned juicy, tender and delicious tri tip roast that only takes 30-40 minutes using a smoker, pellet grill or grill.

Quick Smoked Tri Tip

tri tip

black pepper

cayenne pepper

garlic powder

paprika

Bring tri tip to room temperature, around 60 degrees is where I like my meat to be.

Preheat smoker to 500 F. or if your smoker or grill doesn't go that high, heat to as high as your smoker or grill goes.

Mix together the salt, black pepper, cayenne pepper, garlic powder and paprika in a bowl.

Season the tri tip with the seasoning mix until it is well coated, you may have a little extra left over depending on your tri tip size.

Add tri tip to the grill and cook for 7 minutes each side then reduce the heat to 350 F. and continue cooking for 15-20 minutes or until the internal temperature reaches 135 F.

Remove from grill or smoker and wrap in aluminum foil so the meat can rest for 10 minutes, the juices will recirculate and temperature will come up about 5 degrees so it will be medium rare/medium doneness.

Slice, serve and enjoy!

Extra crunchy deep fried California sushi roll!

Fried California Sushi Roll

sushi rice – cooled

imitation crab meat

avocado –

cucumber

cream cheese

sriracha

soy sauce

panko bread crumbs

onions

spicy mayo

Prep all of your fillings by slicing them into thin and long of strips.

Lay down a piece of plastic wrap or parchment paper over your sushi mat.

Add cooked sushi rice.

Lay another piece of plastic wrap or parchment paper over the top and press down or roll rice out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.

Remove the plastic wrap or parchment paper from the top.

Add nori wrapper over the top with the shiny side up and rough side down.

Add imitation crab meat, avocado, cucumber, cream cheese, a little spicy mayo and eel or oyster sauce.

Pull both sides of the underlying plastic wrap up so the roll goes together.

Use the sushi mat, a towel or your hands to press the roll into a long cylinder and pack rice around the ends so the whole role is enclosed.

In a rectangle baking dish that will fit the sushi roll, add the egg, sriracha and soy sauce and whisk together.

Roll the roll in the panko bread crumbs.

Heat about 1-2 inches of oil in a skillet to about 350 F. to 360 F. degrees.

Lay the sushi roll in the skillet and cook for 2-3 minutes per side or until outsides are golden brown, remove from oil and onto a paper towel or cooling wrack so the excess oil can run off.

Add the spicy mayo, eel or oyster sauce and optional French fried onions.

Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water in between each slice so it doesn’t get sticky and ruin your roll.

Same great flavor, texture and deliciousness of clif bars made at home!

Copycat Clif Kid Z Iced Oatmeal Cookie Bars

old fashion oats – divided

dried figs

molasses

honey

brown sugar

vanilla extract

coconut oil

baking soda

cinnamon

water

For frosting on top:

Preheat oven to 350 F.

In a blender, food processor or a bowl that you can use an immersion blender in, add 1 cup old fashion oats, dried figs or dates, molasses, honey, sugar, salt, vanilla, coconut oil, baking soda, cinnamon and water.

Blend on high, stopping and stirring and pulsing until the mixture is smooth.

Add the final 1 cup of old fashion oats and blend until all smooth or briefly stir the mixture so the oats are not fully blended into the mixture for a more textured bar.

Empty batter onto a parchment paper lined or greased cookie sheet.

Spread into a large rectangle about 1/3 to 1/2 inch thick. Note the batter will not fill the entire cookie sheet.

Bake for 10-13 minutes or until tops are no longer sticky.

Remove from oven and allow to cool before slicing. The pieces can be slightly molded too so you can round out the edges of the bars if desired.

In a bowl, combine powdered sugar, water and vanilla and mix together.

Place in a zip lock bag, snip the end off and make a zigzag across the tops of cooled bars.

I store mine in a zip lock bag in the door of my refrigerator so my kids can grab them when wanted.

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White Chocolate Molten Lava Cake

Quick Smoked Tri Tip

Fried California Sushi Roll

Copycat Clif Kid Z Iced Oatmeal Coo...

Top 4 kids favorite recipes from across the web

The most viewed kids favorite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Chocolate Molten Lava Cake

Quick Smoked Tri Tip

Fried California Sushi Roll

Copycat Clif Kid Z Iced Oatmeal Coo...

The most viewed kids favorite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine