Denny Lyon Gifts: New Design: Too Happy Octopus

Too Happy Octopus Shower Curtain

Check out this happy octopus, a sci-fy thinker!

Denny Lyon Gifts: New Design: Too Happy Octopus:  From Denny:  It's summer and time to hit the beach!  Maybe if you are lucky enough to live in a place like Florida where the beach is year round, maybe not.  You can always bring the beach and the denizens of the ocean indoors with this fun design. 

This octopus is a real scify thinker and a happy guy sure to make you smile.  The design is on all manner of products at Cafe Press/DennyLyonGifts, from handbags and totes to t-shirts and bedding, posters too.  Take a look and enjoy browsing my Denny Lyon Gifts site.  All my profits go to two charities I really love:  St. Jude's Children's Research Hospital and the Greater Baton Rouge Food Bank here in Louisiana (where they feed almost half of the state!)

Thanks for stopping by for a look and please be sure to pass the word on to your friends and relatives to help fund these charities!  Thank you!

Denny Lyon Gifts: New Design: Too Happy Octopus:  for more fun posts giving a shout out to newest designs!

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

 Subscribe to Dennys Lyon Gifts

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

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Recipe: Tea-Flavored Molten Chocolate Cakes

Tea-Flavored Molten Chocolate Cakes

What chocolate lover does not like these molten chocolate cakes oozing with warm chocolate spilling out over the dam of the cake to greet your fork for approval? Here’s a new and flavorful twist on the lava cake from Paris, France for your enjoyment!


Yield: 6 servings

From: Chef Alain Dutournier,
Carré des Feuillants, Paris, France
Featured in Bon Appetit magazine

Note: The chef used bergamot essence to flavor the dessert. In America it’s easier to find and use Earl Grey tea leaves in place of the essence.


Ingredients:


1 cup boiling water

2 teaspoons Earl Grey tea leaves

8 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

7 Tablespoons unsalted butter

4 large eggs, separated

¼ cup unsweetened cocoa powder


Directions: Preheat oven to 400° F. Butter six ¾ cup soufflé dishes or custard cups. Sprinkle each with sugar; shake out excess. Place dishes on baling sheet. Combine water and tea leaves in small bowl; steep 5 minutes. Strain tea; discard leaves.

Combine chocolate and butter in heavy medium saucepan. Stir over low hat until mixture is smooth; cool to lukewarm. Whisk in egg yolks, then ¼ cup liquid tea and cocoa (reserve remaining tea for another use). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold egg whites into chocolate mixture in 3 additions. Divide batter among prepared dishes.

Bake cakes on baking sheet until puffed and set but still soft in center, about 16 minutes. Serve immediately.

Note: For other recipes visit my other fun blog:
Romancing The Chocolate