Jenn Ubbens

Jenn Ubbens ✨ approachable, everyday recipes ✨
Savory | Sweet | Nourishing | Indulgent | Sourdough

02/28/2026

💗Dark Chocolate Lava Cakes💗

Valentine’s Day Plans? May I suggest staying in and making this?

The molten center on this dark chocolate cake is the stuff of dreams. It oozes smooth, rich dark chocolate when you dive in and is surrounded by fudgy cake. Serve it warm with a scoop of ice cream (I chose Strawberry🍓) for the perfect, indulgent dessert.

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Dark Chocolate Lava Cakes
7oz dark chocolate bar, 72% cocoa
1/2 c. Melted unsalted butter
1 egg
3 egg yolks
4 tbsp granulated sugar
1/4 tsp salt
4 tbsp all purpose flour
1 tsp vanilla extract
1/4 tsp baking soda
4 - 0.5 oz pieces of dark chocolate

1. In a small saucepan over low-medium heat, melt together butter and dark chocolate. Stir frequently until melted and fully combined. Set aside to cool 5 minutes.
2. Preheat oven to 425F and spray 4 ramekins with baking spray. Set aside.
3. In a medium bowl, beat together egg, egg yolks, and sugar for about 2 minutes with a hand mixer.
4. Add in flour, salt, vanilla and baking soda. Beat together until mixture is thickened and pale yellow (another 2 minutes).
5. While mixer is on low, slowly drizzle in the melted chocolate and mix until fully combined (batter is thick). *very important to do this slowly so that the eggs do not get cooked by adding the warm chocolate to it too fast.
6. Divide batter evenly into the 4 ramekins. Put a piece of chocolate in the center of each and press down.
7. Bake for 10-11 minutes. The center will look undercooked.
8. Cool about 5 - 10 minutes. Run a knife around the outside of the cakes, place a plate on top and then invert the ramekin. Lift off the ramekin and enjoy! Serve with ice cream is desired.

02/28/2026

•Vanilla Bean Creme Brulée Cheesecake•
Still looking for an addition to the Thanksgiving dessert table? Adding this Vanilla Bean Creme Brulée Cheesecake will be the best decision you’ve ever made. The cheesecake is so smooth and creamy with a rich vanilla flavor and then the top has the perfect crunchy sugar top. The texture combination is pure insanity. And did I mean that the crust is made from graham crackers AND gingersnap cookies? This is truly a dessert from my dreams.

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Vanilla Bean Creme Brûlée Cheesecake
Crust—
1 c. Ginger snap cookies (about 22-24 cookies), crushed
1 c. Graham crackers (8-9 full crackers)
8 tbsp unsalted butter, melted
2 tbsp granulated sugar
1 tsp salt
Filling—
32 oz cream cheese, softened
1 c. granulated sugar
1/2 c. sour cream
4 eggs, slightly beaten add one at a time lightly beaten
1 1/2 tbsp vanilla bean paste

1. In a medium bowl, mix together crushed cookies and crackers with the melted butter, sugar and salt. Pour into a 9” springform pan and press down firmly along the bottom and sides of the pan. Set aside.
2. Preheat oven to 325F.
3. In a bowl of a stand mixer, add the cream cheese and beat until smooth. Add in the sugar and beat again until combined. Add in the sour cream and vanilla, scrape down the sides of the bowl and beat until combined. Then add in 1 egg at a time, beat in between until mixed, make sure to scrape down the sides of the bowl in between each addition.
4. Pour into pan and bake for 60-70 minutes until the top is lightly browning and edges are a little firm. The middle may still look very undercooked, that is normal.
5. Remove from oven and allow to cool about 10 minutes, then loosen the edges of the cake with a knife to help prevent further cracking.
6. Allow to cool to room temperature and then put in the fridge for at least 4 hours before serving.
7. Right before serving, sprinkle the top of the cheesecake with a few tablespoons of granulated sugar. Then using a creme brûlée torch, brûlée the top of the cheesecake until all the sugar had caramelized.

02/27/2026

French Onion Patty Melt
Two buttery, grilled slices of bread are filled with a garlicky mayo, sweet, caramelized onions, cheesy provolone and gruyere cheese, and Grillers Original Burger Patties.

I was so happy to partner with to create this French Onion Patty Melt because using their Grillers Original Burger Patties helps add 16g of protein per serving, with half the fat of a traditional beef patty. They are perfect to keep in the freezer and pull out for an easy, yet deliciously hearty meal.

This is the ultimate in comfort food and it can help you stick to your goals.


French Onion Patty Melt
Caramelized onions—
1 sweet onion, thinly sliced
1 tbsp olive oil
1 Grillers Original Burger, cooked
1 tbsp butter, softened
2 thick slices of bread
Provolone cheese, 2 slices
Shredded gruyere, or Swiss, cheese
Garlic Mayo—
1/2 c. Mayo
1 head roasted garlic**
1 tsp lemon juice
Large pinch black pepper

1. In a small saucepan over low-medium heat, cook olive oil and onions until deep brown and caramelized, Stirring occasionally. Takes about 15-20 minutes. Set aside.
2. In a small blender, puree together mayo, roasted garlic, lemon juice and black pepper until smooth. Set aside.
3. Assemble sandwich — butter one side of each slice of bread. On the other side of the bread slices spread a layer of the garlic mayo and then layer provolone cheese, Grillers Original Burger (cut in half if needed to fit onto bread), caramelized onions, and shredded cheese. Place the other slice of bread on top.
4. Heat up a medium pan over low-medium heat. Add the sandwich and place a grill press on top (if you have it). Cook for about 4-5 minutes until the bottom is nicely browned. Flip sandwich and replace grill press (if using), cook another 4-5 minutes until browned.

** roasted garlic: Preheat oven to 375F. Place garlic in foil and Cut off top of garlic. Drizzle garlic with extra virgin olive oil. Wrap garlic in foil and bake for 40 minutes. Cool before squeezing out garlic cloves.

02/27/2026

If you see me licking the cup clean…just leave me alone 😝

✨ Creamy, high-protein peanut butter mousse made with cottage cheese — topped with dark chocolate and flaky sea salt 🤤 You need to try this!

📌 Save & share if you’re all about protein packed sweet treats 💪🍫
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High Protein Peanut Butter Mousse Cups
16 oz Cottage cheese
3/4 c. Creamy peanut butter
2 tbsp Honey
Large Pinch Salt
1 tsp Vanilla bean paste
2 tbsp heavy cream
3 oz dark chocolate
Flaky sea salt

1. Add cottage cheese, peanut butter, honey, salt, vanilla bean paste, and heavy cream to a food processor. Blend until smooth and thick.
2. Divide between 5-6 individual portions. Refrigerate for an hour.
3. Pour melted chocolate on top of each and then sprinkle with flaky sea salt.
4. Return to refrigerator until chocolate is hardened.
Enjoy within 1 week.

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