No Chocolate, No Problem: 7 Tantalizing Dessert Recipes
When it comes to dessert, sometimes it seems like chocolate takes the cake — as well as the cookies, brownies, bars, pies, and ice creams. Well, sorry chocoholics, you won’t find any of your favorite flavor here. In its place, we’ve rounded up seven tempting desserts that will have you cheering the absence of cocoa notes.
1. Molten Butterscotch Cakes
With Betty Crocker‘s molten butterscotch cakes, mini cakes with a gooey, warm center are no longer the domain of chocolate flavors. Enjoy the six cakes warm with a heaping scoop of praline or vanilla ice cream.
- 6 teaspoons graham cracker crumbs
- 1 cup butterscotch chips (6 ounces)
- 2/3 cup butter or margarine
- 3 whole eggs
- 3 egg yolks
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
Directions: Heat oven to 450 degrees Fahrenheit. Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup. In a 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked.) Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.