Friday, January 11, 2019

Flourless Chocolate Cake

LOVE LOVE LOVE me some chocolate!  Susan is a coworker and friend and she made this over the holidays.  She sent me a pic so I decided to make it for family and friends after Christmas.  We had eaten plenty but what is just one more piece of chocolate cake... Right?!

Easy, Gluten-Free and oh so yummy - enjoy this dense chocolate cake.  The best part - I had everything on hand - just had to buy raspberries.  We served it with vanilla ice cream!  I will make it again soon and use ALL of the raspberries!

Please visit Two Peas and Their Pod for this recipe and many others.  I follow them on Instagram!


Flourless Chocolate Cake (adapted from Two Teas & Their Pod)

Cake:

1 cup semisweet chocolate chips
1/2 cup unsalted butter ( I used salted)
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
3 large eggs, slightly beaten
1/2 cup Dutch process cocoa powder


Ganache Glaze:

1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat the oven to 375.  Grease a nine inch round cake pan with cooking spray.  Cut a piece of parchment paper to fit the bottom of the pan.  Place it on the bottom and spray it also. 

For the cake, put the chocolate and butter in a large microwave safe bowl and heat until the butter is melted and chips are soft, about one minute.  Stir until the chocolate is melted and the mixture is smooth.  Add the sugar, salt and vanilla and stir to combine. Add the eggs and stir until smooth.  Add the cocoa and stir until just combined. Pour the batter in the prepared pan and bake for 20 - 25 minutes or until the cake has a thin crust and is done in the middle. 

Let the cake cool on a wire rack for 10 minutes.  Loosen the edges of the pan with a butter knife and carefully turn the cake upside down onto a cake/serving plate.  Allow the cake to cool completely. 

While the cake is cooling, make the chocolate ganache.  Combine the chocolate and cream in a medium microwave safe bowl and heat in increments of 30 seconds... until the cream is hot enough to melt the chocolate.  Remove and stir until the chocolate is melted and the mixture is smooth. 

Spread the mixture evenly over the cooled cake.  Let the glaze set up for a few hours - can put in fridge or freezer to hurry the process.  Top with raspberries and powdered sugar and enjoy with vanilla ice cream of whipped cream.   

Tuesday, December 18, 2018

Instant Pot Shredded Mexican Beef

I LOVE this new recipe.  I have eating more Whole 30/Paleo dinners lately.  We usually make Carnitas often but I wanted to try something with beef.

Please visit Nikki at Tasty Thin for more details.  I changed the seasoning but did everything else pretty much the same.

I decided to use Tajin seasoning instead of a homemade taco or fajita seasoning.  I found Tajin Seasoning at Walmart - it consists of ground chile peppers, salt and dehydrated lime juice. I thought the meat was so good with this seasoning.  Our youngest daughter, Meg, raved about it.  It had a nice, Mexican "lime" flavor!

Try it.  You can make rice bowls, street tacos, etc.  You will love it!




Instant Pot Shredded Mexican Beef (adapted from Tasty Thin)

3-4 lb chuck roast
1 large onion, sliced
7 oz can of green chiles
2 chipotle peppers in adobo sauce (more if like spicy), diced or cut small with kitchen shears
1 Tbsp adobo sauce (if whole 30, use dried chipotle seasoning)
2 Tbsp tomato paste
3 tsp garlic, minced
3 Tbsp lime juice
2 Tbsp homemade taco seasoning or fajita seasoning ( I love the Tajin seasoning - used 3 Tbsp)
1 cup beef broth

Cut roast into a few large chunks and trim off the fat.  Heat Instant Pot on the Saute setting.  Add meat and brown for 3-4 minutes, turning occasionally.  I seasoned with salt and sprinkled on some extra Tajin seasoning. (may need to saute in a little olive oil if roast isn't fatty enough)

Add onions and green chiles to Instant Pot with beef.  Add the rest of the ingredients.  Seal lid and set for 50 minutes on Manual setting.

When cycle is complete, allow pot to depressurize naturally for 15 minutes.  Remove lid.  Take beef out and shred with two forks.  Serve warm!  Make rice bowls, nachos, street size tacos, etc.

*We ate without all of the juice.  I did store the leftovers in a small amount of juice to reheat later.

Monday, December 10, 2018

White Chocolate Snack Mix

I love Christmas treats and I love making them and I love sharing them.  I have eaten the yummy white chocolate snack mix but never made it.  I love it!  I usually love only things in milk or dark chocolate but this snack mix is way yummy. I love that I could throw it in any Christmas chocolate.... or change it up to Fall M & M's or Easter M & Ms, etc.  You could use different nuts, switch up the cereal.... add some Cheerios, etc.  Easy and yummy and makes a lot... to share with friends!


White Chocolate Snack Mix

2   10 oz bags of white chocolate chips (could add another bag or some white almond bark for extra                    coverage)
1 box cereal (rice Chex or Crispix, etc.)
16 oz bag of shaped pretzels
1  10 bag of M & Ms
2 cups of salted, cocktail peanuts

In a microwave container, melt the white chocolate slowly, in 40 minute increments, until melted. Mix the cereal, pretzels, M & Ms and peanuts in a very large container
(large silver roasting pan, extra large bowl or an unscented trash bag).  Pour the melted white chocolate over the crunchy mixture and gently toss to avoid breaking.  Store in an airtight container and enjoy over the holidays.  Share with friends!

Thursday, December 6, 2018

Pesto Torte

This is a great holiday recipe - easy, make-ahead AND red and green! 

I made it years ago and thought I put it on You Go Girl.... but I don't think so.  I usually make a couple at a time and keep them in fridge so they are ready to go.  I like to make a few smaller ones instead of one larger one.  You could use any small container..... and line it with plastic wrap.  I used a small loaf pan... but you could use a small bowl. 

Pesto Torte

8 oz of cream cheese, softened (or 1/2 cream cheese and 1/2 goat cheese, blended together)
basil pesto
toasted slivered almonds or pine nuts or chopped walnuts
sundried tomatoes in oil, drained and chopped
shredded Parmesan cheese
Balsamic glaze for drizzle, optional

Line a small loaf pan or small bowl with plastic wrap.  Spread 1/3 of cream cheese in bottom of lined container, getting it even and in the corner.  Top with a layer of pesto.  I then like to sprinkle a little bit of shredded Parmesan and sprinkle a layer of slivered almonds.  Top with another layer of cream cheese, spreading thin and into the corners.  Top with a layer of chopped, drained sun-dried tomatoes.  Sprinkle on more shredded Parmesan and then more slivered almonds.  Top with last layer of cream cheese.  Cover with plastic wrap and refrigerated for several hour or several days. When ready to serve, invert onto a plate and pull off plastic wrap.  Top with a sprinkling of shredded Parmesan, slivered almonds and drizzle with a balsamic glaze.  Garnish more if desired. Serve with favorite crackers.