Low Carb French Toast

8 eggs
1 block of softened cream cheese
shake of cinnamon
1 tsp baking powder

Blend, pour into cupcake tin and bake for 8 minutes at 400º.

Instant Pot Chocolate Lava Cake

Ingredients
Base/Chocolate Lava Cake

½ cup butter 8 Tbs
3 whole eggs
1 egg yolk
1 cup semi-sweet chocolate chips
1 tsp vanilla extract
¼ tsp salt
6 Tbs all-purpose flour
3/4 cup confectioner’s sugar
1 Tbs cocoa powder for dusting the ramekins --optional
Caramel Lava Cake:
8 Caramel squares cut into small pieces
½ tsp salt
Peanut Butter Lava Cake:
4 Tbs Peanut Butter
1 Tbs butter
2 Tbs powdered sugar
For Nutella Lava Cake:

4 Tbs Nutella or chocolate hazelnut spread
1 Tbs butter
2 Tbs powdered sugar
Toppings:
Chocolate:
Powdered sugar
Berries
Whipped cream
Peanut butter:
Whipped cream
chopped peanut butter cups
Caramel:
Whipped cream or vanilla ice cream
Caramel drizzle
Nutella:
Vanilla ice cream
Nutella drizzle
Chopped hazelnuts
Need:
4, 6 ounce ramekins
Cooking spray
6 QT or larger Instant pot
Trivet
1 cup of water to help instant pot come to pressure 1.5 cup if using an 8 Qt pressure cooker
Instructions
Base Mixture
In a large bowl, add chocolate chips and butter
Microwave in 30 second intervals, stirring between each, until melted and combined (about 1 ½- 2 minutes).
Add confectioner’s sugar to the chocolate mixture, and mix until smooth.
Add 3 full eggs and 1 egg yolk and mix until well combined.
Add vanilla, salt, and flour and mix until combined.
Spray each 6 ounce ramekin with cooking spray, and sprinkle with sugar.

For Chocolate Lava Cake:
Pour batter into each ramekin, dividing batter evenly between the 4.

For Peanut butter Lava Cake:
Mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar.
Pour batter half way in each cup
Place Peanut butter mixture in the center.
Cover with more chocolate batter.

For Caramel Lava Cake:
Cut up the caramel squares so they are smaller and have a chance to melt.
Pour batter half way in each cup and place caramel squares in the center and sprinkle with salt.
Cover with more chocolate batter.

For Nutella Lava Cake:
Mix together 4 tbs nutella, 1 tbs butter, 2 tbs powdered sugar.
Pour batter half way in each ramekin and spoon nutella mixture in the center.
Cover with more chocolate batter.
Cook

Place the trivet into your instant pot and add one cup of water.
Place your ramekins on the trivet so they fit, with some space between. You may need to put 3 on the bottom, and one balanced on top of the other 3.
Place lid on instant pot, and lock into place. Set valve to “sealing.”
If using a 6 Qt pot, set pot to 10 minutes on Manual High Pressure. If you are using an 8Qt pot, set time to 7 minutes on manual high pressure.
When time is up, quick release pressure by carefully turning the valve to “venting”.
Remove from the Instant Pot and rest for 3 minutes, then turn upside down on a plate, and remove ramekin.
Top with a sprinkle of powdered sugar, and desired toppings (whipped cream and strawberries for the plain chocolate one. Whipped cream and chopped up peanut butter cups for the peanut butter one, A drizzle of caramel for the caramel one, a drizzle of nutella and some chopped hazelnuts for the nutella one.
Serve immediately or the inside will no longer be lava.

Corn Tortillas

Chef John's Corn Tortillas

Rating: 4.9 stars    

Here's my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better than those cardboard store-bought ones. Make sure to let the dough rest so that it puffs up nicely while cooking.

By CHEF JOHN

Prep:

30 mins

Cook:

10 mins

Total:

1 hr 15 mins

Additional:

35 mins

Servings:

10

Yield:

10 tortillas (7 for me, wasn't able to get them very thin)

Ingredients

For About 10 Corn Tortillas:

• 1 cup masa harina, or as needed
• ½ teaspoon kosher salt
• ¾ cup hot tap water, about 130 degrees F (55 degrees C)

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Directions

Instructions Checklist

• Step 1
  Add masa harina to a large bowl. Sprinkle in salt and add hot tap water. Stir mixture with your fingers until dough starts to pull together.
• Step 2
  Knead for a few minutes to smooth it out until texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
• Step 3
  Place a damp towel and over the dough to keep it from drying out. Let rest for 20 to 30 minutes.
• Step 4
  Cut a zip-top bag into 2 rounds the same size as your tortilla press. Place 1 round on the bottom of the press.
• Step 5
  Place a clean kitchen towel over a pie dish for holding the cooked tortillas later.
• Step 6
  Pull off a little piece of the dough, enough to roll into a 1 1/2-inch or 1-ounce ball. Remove the top round of plastic, place dough ball in the center of the bottom round, and press down lightly. Cover dough with the top piece of plastic.
• Step 7
  Fold the tortilla press over, apply pressure to the lever arm until tortilla flattens to your desired thinness.
• Step 8
  Peel off the top piece of plastic. Line up the index finger of your dominant hand with the edge of the tortilla; flip it over into your other hand. Carefully peel off the plastic.
• Step 9
  Gently slide tortilla, palm-up, into a hot, dry pan over medium- to medium-high heat. Cook first side for 30 to 45 seconds. Turn over and cook second side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly. Cook for 30 seconds more. Flip one last time and cook for 5 to 10 seconds.
• Step 10
  Quickly transfer tortilla to the pie dish and fold the towel over to wrap it up. Repeat pressing and cooking the rest of the tortilla dough, stacking and wrapping as you go.
• Step 11
  Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.

Chef's Notes:

You can also make the plastic rounds out of plastic wrap.

If you don't have a tortilla press, use a flat-bottomed pot or pan. You can also place the dough between 2 cookbooks stacked on a chair and sit on top of the books.