Decadent Flourless Chocolate Cake

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I recently made the switch to being Gluten Free for health reasons.  At first I thought it was a horrible diagnosis to not be able to use flour.  After all, I love to cook so much I have a blog!  However, being now three months in to the diet, I have to honestly say that I haven’t found a reason to miss gluten, except for a chewy piece of french bread :-)

We went to a friend’s house the other evening, and I had previously told her of my new diet.  I felt bad because I’ve never really understood people and all their nit-picky diet things…I know, I know.  So, maybe this is sweet-justice that I now have to be extra careful what I eat!  Anyway, she was so accommodating, and made the most delicious dinner and dessert…all without gluten!  Her dessert was a moist yet light, rich flourless chocolate cake with a strawberry coulis sauce and ice cream!

With that introduction, I give you the most delicious flourless chocolate cake recipe ever.  It’s as creamy as pumpkin pie and as full-bodied as a dark chocolate bar.  Even if I weren’t cooking gluten-free on purpose, I would never bake another chocolate cake with flour in it…EVER! :-)

Flourless Chocolate Cake

8 tablespoons salted butter, room temperature

1 1/3 cups semi-sweet chocolate chips

5 large eggs, room temperature and separated

2/3 cup sugar (I use Madhava Organic Coconut Sugar)

2 teaspoons vanilla

1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F

2. Grease 9″ springform pan.

3.  Melt butter and chocolate chips together in microwave or double-boiler, cool.

4.  Mix egg yolks, sugar and vanilla together in a small bowl.

5.  Beat egg whites and salt together in a mixer until stiff.

6.  Fold chocolate mixture into yolk mixture.

7.  Fold egg whites carefully into chocolate and yolk mixture.  Do not over-mix.

8.  Pour into springform pan.

9.  Bake 35 minutes, or until toothpick comes out clean.

10.  Remove from oven.  Remove springform.  Cool completely.

11.  Serve with a coulis sauce, ice cream, whipped cream, or all three!

12. Enjoy!!!

 

Creamy Dressing, Hold the Chemicals Please!

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In our family, we love “dip.”  Vegetables in the refrigerator will easily go untouched, but when they’re prepared with a bowl of dressing on the side we can readily challenge any rabbit in a veggie-eating contest.  While I feel great noshing on vegetables instead of chips, the chemicals in all the pre-made salad dressings leave me feeling guilty for all my good eating.  They’re full of “evil oils,” chemicals in pretty names, and a bunch of preservatives to keep them lasting for years to come.  Your salad dressing should not out-last the salad!

I’m tickled about this new dip I can make in seconds. I feel happy that I’m fueling my body with nutrition through the vegetables, as well as through the live cultures, raw garlic and sheep’s milk cheese of the cultured sour cream based dip.  Eat up!

Check out this sour cream! :-)

From one hearty appletite to another…happy cooking!

Creamy Romano Sour Cream Dressing

8 ounces sour cream (see above)

1 clove minced garlic

2 teaspoons red or white wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons finely shredded romano cheese

Mix all ingredient together.  Use as salad dressing or dip for vegetables.

The BEST Madagascar Vanilla Extract!

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Last year, I saw a facebook post about making your own vanilla extract.  Then my mom saw a chef talking about it, so I thought that I should look into this.  I go through vanilla extract faster than water, and making it yourself proves to be significantly cheaper…and WAY tastier than anything you’ll find on the shelves.

Since you need to let the vodka and vanilla beans mingle for at least 6 months, there’s no time like the present to start this project, forget about, and then be ahead of the game for holiday baking!

A friend told me about Beanilla for ordering vanilla beans.  DO NOT buy beans in the store…you’ll have to take out a loan!  These are moist and fresh and only about $1.00 per bean.  I ordered a 25 pack…think of all the possibilites!

Here’s an easy recipe from Beanilla.  I encourage you to follow the link because you’ll see truly easy it is!  If you want the short and simple version, here is it:

1 cup vodka

5 vanilla beans, sliced

glass container with lid

Add the sliced vanilla beans to the glass jar and cover with vodka.  Cover securely, and place in a dark place for 6 months.  Gently shake once a week.  Enjoy!

From one hearty appletite to another…happy baking!

Photograph © Sandra Baumgarten

Old-Fashioned Banana Muffins

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On a cold and wintry morning, sometimes not much will make you want to budge from your warm bed.  However, I think a moist banana muffin and a hot cup of coffee may change your mind!  I know it changes mine :)  These delicious muffins are quick to put together, and a great way to use up bananas that are sweet with brown sugar spots.  As a side note, I actually read that the more ripe the banana, the more cancer fighting properties it contains.  Eat up!

Old-Fashioned Banana Muffins

1 3/4 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg

1/2 cup milk

1/2 cup melted butter

1 teaspoon vanilla

3/4-1 cup mashed banana (2 medium bananas)

Preheat oven to 400 degrees.  Grease twelve 2 1/2-inch muffin cups or line with paper bake cups.

In a medium bowl, cream sugar and melted butter together.  Add eggs, vanilla, milk and mashed banana.  In a small bowl, combine flour, salt, and baking powder.  Gently add the flour mixture to the wet mixture and stir until moistened.

Spoon batter into prepared muffin cups, filling each two-thirds full.  Bake for 18-20 minutes, or until an inserted toothpick comes out clean.

From one hearty appletite to another…happy baking!

Photograph © Sandra Baumgarten

 

Chocolate-Dipped Candy Canes in “A Taste of Home”

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Last year I made Chocolate-Dipped Candy Canes and I submitted the idea to “A Taste of Home.”  I had long forgotten about it, when I was contacted in August and told that my candy canes had been reviewed for “possible publication.”  I submitted my pictures from my blog, and filled out A LOT of questions.  Then, I never heard another word.  In December, I decided to look on-line and to my surprise, I saw a thumbnail of my canes!!!  I couldn’t see anything else about them, since I wasn’t a subscriber, but it was fun to know they were featured.

Yesterday, a friend of mine told me that she saw my candy canes in her “A Taste of Home,” December issue, and she was kind enough to snap a picture of the whole spread.  Fun!

So, here’s to Chocolate-Dipped Candy Canes for the second year! :)  Enjoy!!!

Cocoa Wedding Cakes

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These melt-in-your-mouth buttery Cocoa Wedding Cakes have been one of my all time favorite Christmas cookies since discovering the recipe in 2003.  Maybe it’s the mini chocolate chips, or the rich cocoa flavor, or the delicate nutty texture from the pecans, but these are festive enough for any holiday party table, yet easy enough to mix up for an impromptu cozy family night of games and treats by the fire.

From one hearty appletite to another…happy baking!

Cocoa Wedding Cakes

1 cup pecans, crushed

1/2 cup confectioners’ sugar (or 3 1/2 T Stevia)

1 cup cold butter, cut up

1 3/4 cup all-purpose flour

1/3 cup unsweetened cocoa

1/3 cup semisweet chocolate mini chips

1.  Preheat oven to 325 F.

2.  In mixer, cream butter, sugar, cocoa, pecans, and mini chocolate chips.  Add flour and mix until combined.

3.  Shape dough into 1′ balls and place one inch apart on parchment paper lined pan.

4.  Bake cookies 16-18 minutes or until bottoms are lightly browned.  Transfer to wire rack and cool.

5.  If desired, roll in confectioners’ sugar.  Enjoy!

Photograph copyright Sandra Baumgarten

Mint Meringue Kisses

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It’s officially the Christmas season and time to start baking all sorts of delicious treats!  I ran to the bookstore yesterday and thumbed through all the new holiday baking magazines, and selected Better Homes and Gardens’ “Christmas Cookies.”  There wasn’t a single recipe I’d pass up, but the first one to capture my fancy was for Mint Meringue Kisses.  

These delicate gems melt in your mouth!  They only took a few minutes to, literally, whip up, and then they baked on their own for an hour.  The recipe made way too much batter for one pan, and, as meringue can’t sit but for a few minutes, I had to bake a second pan in my grill!  All worked out perfectly.

Kisses, xo

From one hearty appletite to another…happy holidays!!!

 Mint Meringue Kisses, BH&G Christmas Cookies, Dec. 2012

Prep: 35 minutes  Stand: 1 1/2 hours

Bake: 1 hour  Oven: 225 F

4 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 1/3 cups sugar

1/4 teaspoon mint extract

7-8 drops green food coloring

2 ounces chocolate morsels

1/2 teaspoon vegetable oil

1.  In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes.  Preheat oven to 225 F.  Line a large cookie sheet with parchment paper; set aside.  Add cream of tartar and salt to egg whites.  Beat with an electric mixer on high speed until soft peaks form (tips curl).  Gradually add sugar, 1 tablespoon at a time, beating on high speed until mixture is glossy and stiff peaks form (tips stand straight).  Beat in mint and food coloring.

2.  Transfer meringue to a pastry bag fitted with a 1/2- to 3/4-inch open star tip.  Pipe stars 1 inch apart onto the prepared cookie sheet.  Bake about 60 minutes or until meringues appear dry and are firm when lightly touched.  Turn off oven.  Let meringues stand in the closed oven about 60 minutes or until cool and crisp.

3.  In a small saucepan heat and stir the chocolate and vegetable oil over low heat until chocolate is melted and smooth.  Dip bottoms of meringues into the chocolate mixture and allow to dry on wax paper.  Enjoy!

Lobster & Shells

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Lobster & Shells

I’m a big fan of Ina Garten from Barefoot Contessa, and I try to catch her show whenever I can.  Her recipes are easy, practical, and very do-able, yet look fancy enough to serve at any occasion.  She uses basic ingredients that are fresh and won’t cost a fortune.  However, now that I say that, this recipe is for Lobster & Shells, and the lobster was too rich for my blood at $12.99/pound.  I opted for cocktail shrimp, and it was so tasty that I’m still blissfully unaware of what I missing!

I have to laugh when Ina says, “Use ‘good’ olive oil” or “use ‘good’ vegetables.”  You can’t very well put in poor quality ingredients and expect a gourmet meal, but I guess it’s helpful to be reminded!

I really loved this pasta salad!  It was fresh and light, healthy, colorful, and easy to make!  
“It’s important to use small shells so that the corn kernels can get stuck inside them.” ~Ina Garten

From one hearty appletite to another…happy cooking!
Lobster & Shells from Barefoot Contessa’s “How Easy Is That?” Cookbook
Kosher salt
Good olive oil
1/2 pound small pasta shells, such as Ronzoni
Kernels from 4 ears of corn (about 3 cups)
6 scallions, white and green parts, thinly sliced
1 yellow or orange bell pepper, seeded and small-diced
1 pint cherry tomatoes, halved
1 pound cooked fresh lobster meat (I used cocktail shrimp)
3/4 cup good mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice (2 lemons)
3/4 cup minced fresh dill
Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil.  Add the pasta and cook it for 8-10 minutes.  Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender.  Drain the pasta and corn together in a colander and pour them into a large mixing bowl.  Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine.  Allow to cool slightly.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper.  Cover with plastic wrap and chill for up to 6 hours to allow the flabors to develop.  Check the seasonings and serve chilled or at room temperature.

Key Lime Cake

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Key Lime Cake!

Birthday cakes rarely get “glamour shots” in our house because we’re too busy celebrating to be taking pictures of what we’re eating!  However, my sister got a shot of this most delicious key lime cake.  It was my grandmother’s 88th birthday, and she loves key lime sweets.  I was inspired by her favorite candy–key lime truffles at See’s Candies.

For this cake, I made a three layered vanilla cake with key lime curd filling and whipped cream frosting. The cake was moist–the key lime curd light and refreshing!  I would definitely make this again…maybe for Grandma’s 89th?…I don’t think I can wait a year! :)

From one hearty appletite to another… happy baking!

Vanilla Cake
1 1/4 cups butter, softened
4 eggs
3 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
2 1/4 cups sugar
1 tablespoon vanilla
1 7/8 cups milk

Allow butter and eggs to stand at room temperature for at least 30 minutes.  Grease and heavily flour three 8×1.5 – inch round cake pans.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, beating on medium speed until well combines and scraping sides of bowl.  Beat on medium speed for 2 minutes more.  Add eggs one at a time, beating after each addition (about 1 minute total).  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.  Spread batter into prepared pans.

Bake in a 375 degrees oven for 30-35 minutes or until a wooden toothpick inserted near centers comes out clean.  Cool layers in pans for 10 minutes.  Remove from pans and cool thoroughly.

Key Lime Curd
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons finely shredded lime peel
3 tablespoons key lime juice
3 tablespoons water
3 beaten egg yolks
1/4 cup butter, cut up

In a medium saucepan stir together sugar and cornstarch.  Stir in lim peel, lime juice, and water.  Cook and stir over medium heat until thickened and bubbly.  Stir half of the lime mixture into egg yolks.  Return the egg yolk mixture to the saucepan.  Cook and stir over medium heat until mixture comes to a gentle boil.  Cook and stir for 2 minutes more.  Remove from heat and add butter.  Stir and cover.  Cool at least one hour before using.

Whipped Cream Frosting
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.

To assemble, lay down first vanilla cake and top with half of the key lime curd.  Stack second cake on the curd, and top with the remaining curd.  Add third cake and top with whipped cream frosting.  Garnish with additional lime zest, if desired.  Keep assembled cake refrigerated until time to serve.  Will keep for up to 24 hours, if you don’t eat it before then!