Best Volcanoes Recipes

GRILLED POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat the grill to 400˚F (200˚C).
• Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
• In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
• Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
• Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
• After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
• Enjoy!

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, peel potatoes then cut each in half widthwise.
• Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
• Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
• Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
• Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
• Bake for 45 minutes, or until bacon reaches desired crispiness.
• Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
• Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
• Sprinkle chives over the egg.
• Bake for 6 to 12 minutes depending on how well done you would like your eggs.
• Let cool before serving.
• Enjoy!

MASHED POTATO VOLCANOES

Steps:

• Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
• When the potatoes are done, drain them and transfer to a mixing bowl. Add the butter and milk and stir. Mash the potatoes well with a potato masher, then add a little salt if desired.
• In the meantime, make the "lava." Heat the milk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the salt, then the optional cheese and stir until it is melted. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
• Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten. Finally, have them make a small indentation at the very top with their thumb.
• Have the children arrange some of the peas or broccoli florets around the volcano. These are trees and bushes.
• Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle. It should flow down the sides. It's fine if it drips over the "greenery" too. Eat at once, before the lava solidifies into magma!

VOLCANOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend flour, salt, and baking soda in a bowl. Add butter, brown sugar, molasses, and eggs. Stir until smooth. Blend in oats.
• Roll dough out on floured board, about 1/8-inch thick. Cut into rounds using a 2 1/2-inch cookie cutter. Place half of the rounds on an ungreased baking sheet.
• Combine dates, white sugar, and water in a saucepan; bring to a boil, stirring often until thickened. Stir in walnuts. Remove from heat and let cool, about 10 minutes.
• Spoon 1 teaspoon of the date mixture into the center of each round on the baking sheet. Cut a cross in the middle of the remaining rounds. Place over date mixture; press down on the edges of the dough to seal.
• Bake in the preheated oven until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

Steps:

• Volcano: Dissolve coffee granules in boiling water& set aside to cool.
• Grease 6, 4-oz (125 ml) ramekins.
• Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
• Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
• Using an electric mixer, beat in eggs 1 at a time on medium speed, add dissolved coffee& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes.
• Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
• Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
• Add liqueur and store in refrigerator.
• Assembly: Preheat oven to 375 degrees F.
• Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes – no longer!
• Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
• To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.

MASHED POTATO VOLCANOES WITH HOT LAVA

Steps:

• Put the diced potatoes in a large saucepan and cover with water.
• Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
• When the potatoes are done, drain them and transfer to a mixing bowl.
• Add the margarine and 1/2 cup milk and stir.
• Mash the potatoes well with a potato masher, then add a little salt if desired.
• In the meantime, make the "lava."
• Heat the 1 cup milk in a small saucepan.
• Dissolve the flour in just enough water to make it smooth and flowing.
• When the milk is hot, stir the dissolved flour slowly into the saucepan.
• Sprinkle in the cheese and stir until it melts.
• Simmer the mixture gently until smooth and thick.
• Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
• Divide the mashed potatoes among 4 serving plates.
• Have everyone shape them into mountains, then press the tops down lightly to flatten, and finally make a small indentation at the very top with their thumb.
• Then, have the children arrange some of the broccoli florets around the base of the volcano.
• Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle.
• It should flow down the sides.
• It's fine if it drips over the "greenery" too.
• Eat at once, before the lava solidifies into magma!

GRILLED POTATO VOLCANOES

Steps:

• 1. Preheat oven at 350 degrees. Prick the potatoes with a fork. Wrap the potatoes individually with foil. Place in oven and bake for 1 hour.
• 2. Let the potatoes cool. Meanwhile mix the cream cheese, salt, cheddar cheese and green onions together. set aside.
• 3. Cut the ends off the potatoes so they can stand up. Using a melon baller or spoon and scoop out the potatoes from the center not letting the walls be to thin and leaving a bit on the bottom. Fill the potatoes with the cream cheese mixture.
• 4. Place the potatoes on a grill over indirect heat. Grill for 30 minutes. Serve with sour cream if desired.

CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

Steps:

• To Make Volcanoes: Dissolve coffee granules in boiling water. Set aside to cool. Grease 6, 4-oz. (125 ml) ramekins. Using a whisk, combine flour, cocoa and baking powder in a small bowl. Reserve. Melt chocolate in a double boiler. Add butter and sugar and stir until smooth. Transfer to a large bowl. Using an electric mixer, beat in eggs 1 at a time on medium speed. Add dissolved coffee and flour mixture and continue beating until fully mixed. Raise mixer speed to high and beat for 6 more minutes. Pour batter into ramekins and tightly wrap with plastic wrap. Freeze overnight or up to 2 weeks. To Make Raspberry Coulis: Combine raspberries and sugar in a blender and puree until smooth. Strain through a sieve (or a clean j-cloth) to remove seeds. Add liqueur and store in refrigerator. Preheat oven to 375 F (190C). Take ramekins out of freezer, remove plastic wrap. Bale volcanoes for 18 minutes - No Longer! Cool on rack for 5 minutes. The outsides will be crusty and the centers will be gooey. To serve, drizzle individual plates with raspberry coulis. Invert each ramekin onto a plate and add a small scoop of ice cream.

VOLCANOES

Steps:

• Heat the oven to 375°F.
• Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 4 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza about 6 inches wide.
• Divide the onions equally among the rounds, plopping them in the center. Grab the scalloped potatoes from the fridge and cut into four 3-inch squares. Use an offset spatula to wrestle each square of potato gratin out of the baking pan and onto a dough round, directly on top of the onions.
• Take the edges of each dough round and pinch together to seal so that there is no speck of onion or potato in sight, then gently roll the ball between the palms of your hands to ensure the volcano has a nice, round, dinner roll-y shape. Arrange the volcanoes, seam side down, 5 inches apart on a parchment-or Silpat-lined baking sheet.
• Whisk the egg and water together and brush a generous coat of egg wash on the buns. Use a paring knife to cut a 1-inch-long X in the top of each volcano. Divide the Gruyère evenly among the volcanoes, stuffing it into the X in each one.
• Bake the volcanoes for 25 minutes, or until the dough is a deep, golden brown and the Gruyère cheese on top is caramelized. They are best served warm; allow them to cool for at least 10 minutes before digging in. If you're saving a couple of volcanoes for later, let them cool, wrap them well in plastic, and store them in the fridge for up to 3 days; warm them in the oven before eating.

LEMON VOLCANOES

Steps:

• Make Classic Sugar Cookies with 1 cup granulated sugar total (omit confectioners') and lemon zest instead of orange; omit baking powder. Chill. Pulse 1/4 cup granulated sugar and 1 tablespoon lemon zest in a food processor. Roll dough into two 1-inch-thick logs and roll in the lemon sugar. Freeze logs 20 minutes, then slice 1 inch thick. Bake 20 to 25 minutes at 325 degrees.

HOT MEXICAN VOLCANOES

Steps:

• In a saucepan, combine condensed milk and chocolate and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes.
• Meanwhile, line 15 muffin pan cups with foil-and-paper liners.
• In a large mixing bowl, combine cake mix, instant coffee, cinnamon, and either chili powder or cayenne.
• Using an electric mixer on low speed, beat in water and whole egg. Increase speed to medium and beat about 2 minutes more.
• To make meringue, clean beaters thoroughly, then beat egg whites until foamy in a clean, nonreactive (glass or ceramic) bowl.
• Gradually beat in sugar until stiff and glossy.
• Preheat oven to 350 degrees Farenheit.
• Remove chocolate mixture from refrigerator and wrap about 1 teaspoo of the mixture around each macadamia nut, shaping it into a ball. Set aside.
• Fill muffin cups 2/3 full of cake batter. Spoon 1 heaping TB of meringue on top, making sure meringue extends all the way to paper liners and no batter is exposed. Place a chocolate ball in exact center of meringue; do not push inches.
• Bake until a toothpick inserted in the side of a cupcake comes out clean, about 25 to 30 minutes.
• Cool in pans on rack, then carefully loosen meringue with tip of sharp knife and remove cakes from pans. Place on wire racks set over wax paper and cool completely.
• In a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to make a glaze of drizzling consistency. Spoon glaze on top of meringue, letting it drip down sides, and serve.