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Little French Fudge Cakes

Reviewed: Sep. 9, 2012
So good. SO GOOD. More intensely chocolate than any chocolate cake I've ever made, and remarkably fluffy. The chopped pieces of chocolate mixed into the batter make these little molten pools when the cakes are eaten warm. They're good after cool, but will blow your mind when hot out of the oven. Two comments - no way this quantity of batter fits into a regular 6 muffin tin - probably intended for the extra big muffin tin? Otherwise makes 8-9. Also, greasing the tins with butter was not sufficient to keep the cakes from sticking and coming apart a little. I'll probably grease AND flour next time. And there will most definitely be a next time.
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Molasses Sugar Cookies

Reviewed: Dec. 18, 2012
Will definitely make again. Only minor modifications - 1 c. shortening, 1/2 cup butter, and used 1:1 white:brown sugar. Didn't bother with the melt/cool step, just creamed together the shortening/butter/sugar like usual. Cookies are soft and chewy with a nice crust on the outside. Perfect.
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