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STRAWBERRY GOOEY BUTTER CAKES FOR TWO Simply a dream ✨ Recipe below OR go to my website through the link in my bio 💗 #Recipe Details (2, 14oz ramekins OR 4, 8oz ramekins): Strawberry Butter Cake: - 1 cup (150g) all-purpose flour @Bob’s Red Mill - 1 tsp (4g) baking powder - 1/4 tsp (2g) salt - 1/2 cup (113g) salted butter, melted & slightly cooled - 1/2 cup (115g) granulated sugar - 1 egg, at room temperature - 1 tsp (4g) vanilla extract - 1 oz freeze-dried strawberries, blended & divided @Simple Truth Gooey Strawberry Cream Cheese Filling: - 4oz cream cheese, softened @Philly Cream Cheese - 1 cup (130g) powdered sugar - 1 egg yolk, at room temperature - 3/4 tsp (3g) cornstarch - 1/8 tsp (1g) salt - 2 tbsp of the freeze-dried strawberries (see instructions below) - 2 large strawberries, mashed @Driscoll’s - Vanilla ice cream, for serving @Tillamook Instructions: Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter; set aside. Add the freeze-dried strawberries to a blender or food processor. Blend into a powder (there should be ~1/2 cup of strawberry powder). Make the butter cake batter. In a small bowl, whisk together the flour, baking powder, salt, and 1/4 cup of the freeze-dried strawberries (reserve the rest for the filling). Set aside. In a separate medium bowl, add the melted butter, sugar, and vanilla. Whisk to combine. Then add the egg, and continue to whisk for another minute, until fully combined. Add the flour mixture to the wet, and mix until just combined. Set the batter aside. Prepare the gooey strawberry filling. In a medium bowl, beat the cream cheese to smooth it out. Then, add the powdered sugar, the rest of the blended freeze-dried strawberries, egg yolk, cornstarch, and salt. Best until smooth. Add the mashed strawberries and mix again. Assemble. Evenly divide the strawberry butter cake batter among the ramekins and smooth it out. Then, evenly dollop the strawberry cream cheese filling over the cake batter in the ramekins and smooth out the top. Place the ramekins onto a baking sheet. For 8-ounce ramekins: bake at 350F for 35-40 minutes. For 14-ounce ramekins: bake at 350F for 40-45 minutes, until the edges have set and are golden, but the center still slightly jiggles. Let cool slightly for 10-15 minutes. Serve warm OR place in the fridge to chill. Serve with a scoop of vanilla ice cream, if desired. Enjoy! #strawberry #buttercake #gooeybuttercake #strawberrygooeybuttercake #dessert #dessertfortwo #smallbatch #smallbatchdessert #cake #cakerecipe #gooeybuttercakerecipe #baking #strawberryrecipe #strawberrydessert #ValentinesDay #valentinesdaybaking #valentinesdaydessert #vanillaicecream #pink #pinkdessert #homemade #homemadecake #homemadegooeybuttercake @Walmart

Indulge in these Gooey Ramekin Brownies—a delightful treat reminiscent of chocolate lava cake! I whipped up a batch for my family by tripling the recipe, ensuring everyone enjoyed their own personal-sized dessert. These brownies are rich, fudgy, and perfect when topped with vanilla ice cream or homemade whipped cream. Ingredients: • 1/4 cup (4 tablespoons) unsalted butter • 1/2 cup plus 2 teaspoons semisweet chocolate chips • 1 tablespoon unsweetened cocoa powder • 1/2 cup granulated sugar • 1/4 teaspoon salt • 1 large egg, at room temperature • 1 teaspoon vanilla extract • 1/4 cup all-purpose flour • Vanilla ice cream or homemade whipped cream, for serving Instructions: 1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare two 6-ounce ramekins by greasing them lightly. 2. Melt Butter and Chocolate: In a large saucepan over low heat, melt the butter and 1/2 cup of chocolate chips, stirring frequently to prevent burning. 3. Mix Dry Ingredients: Remove the saucepan from heat and whisk in the cocoa powder, granulated sugar, and salt. The mixture may appear slightly grainy. 4. Incorporate Egg and Vanilla: Whisk in the egg and vanilla extract until the batter becomes smooth and glossy. 5. Add Flour: Using a rubber spatula, gently fold in the flour until just combined. Avoid overmixing to maintain a tender texture. 6. Prepare Ramekins: Divide the batter evenly between the prepared ramekins. Place 1 teaspoon of chocolate chips into the center of each, pressing them lightly into the batter. 7. Bake: Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the tops are dry and firm to the touch. The centers will remain slightly gooey, similar to a lava cake. 8. Cool and Serve: Allow the brownies to cool for about 15 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream. These individual brownies are a hit with my teenage boys and are sure to satisfy any chocolate craving! Perfect for a cozy night in or impressing guests with a personal touch. #BrowniesInRamekins #ChocolateLavaCake #GooeyBrownies #DessertForTwo #HomemadeDesserts #EasyBaking #FamilyFavorites #DeliciouslyBold