Flourless Chocolate Cake with Chocolate Glaze

This cake has well over a pound of chocolate in it.  Yes, you read that right.  It is for the serious dark chocolate lovers only.  I brought it to a Superbowl Party last night and it was a huge hit!  I like it cold a little bit more, because it gets more fudge-like.  It is very delicious and very rich.
The question always is, will I make it again?  I am on the fence.  There are so many great desserts out there that beckon me, screaming to be made.  This was excellent, but a fair amount of work.  Not difficult, just took some time to whip and melt and fold and such.  So, I probably will make it again, but it will be a once in a great while, because frankly, my thighs just don't need it.  But, if you are looking for something wonderful to make for your honey on Valentine's Day, this would be a sure hit!  Cover it with chocolate covered strawberries!  Yum!
I got the recipe from a blog somewhere, but I can't find it now.  Oops!  Anyway, here is the recipe.
 

FLOURLESS CHOCOLATE  CAKE WITH CHOCOLATE GLAZE


INGREDIENTS:

For CAKE:

• 12 oz. bittersweet or semi sweet chocolate chopped (NOT unsweetened)
• 3/4 cup unsalted butter, cut into pieces
• 6 large eggs, seperated
• 12 TBSP sugar
• 2 tsp pure vanilla extract

For GLAZE:

• 1/2 cup whipping cream
• 1/2 cup dark corn syrup
• 9 oz. bittersweet or semisweet choc, chopped (not unsweetened)
• Choc shavings (opt.)

DIRECTIONS:

Preheat oven to 350.  Butter 9" springform pan.  Line bottom with parchment paper and butter paper.  Wrap outside of pan with foil (I forgot).  In saucepan, melt butter and choc. over low heat, until smooth, stirring constantly.  Remove from heat.  Let sit and cool while preparing eggs.

Separate egg yolks and whites.  Add 6 TBSP sugar to egg yolks and beat with electric beaters for about 3 minutes, until pale and thick.  Wash and dry beaters.  In separate bowl beat egg whites until soft peak forms. Stream in remaining 6 TBSP sugar and beat until med stiff peak forms.
Fold egg yolk mixture and cooled choc mixture together.  Fold in vanilla gently.  Fold in egg whites in 3 additions, folding in completely each time.  Pour batter into prepared pan.

Bake 50 minutes, until cake top is puffed and cracked and tester comes out with dry crumbs only.  Let cool.  Top will fall.  Gently press down crusty top to make uniform.  Drag small knife around pan and remove pan sides.  Invert onto cake plate and remove parchment.

Make glaze:

Bring cream and corn syrup to simmer in saucepan, whisking often.  Remove from heat and stir in choc. .  Whisk until melted and smooth.  Place cake on rack over baking sheet and using about 1/2 cup of glaze, smooth over top and sides (crumb coating).
Freeze for 3 minutes of fridge for 10 minutes.  Pour over remaining glaze, smoothing carefully over sides.  Chill until glaze is firm, about 1 hour.  Cover with dome.  Garnish with choc shavings (I didn't have time) or leaves.  Serve at room temp, or I like chilled.

Serves at least 10-12, probably more like 20.  A sliver is enough!

Cowboy Caviar

This is a fantastic dip or salsa, or whatever it is!  I brought it to a party last night and it was a hit!  It is full of good for you goodness, which I am somewhat sure completely cancels the calories from the chips you pile it high onto.  With the leftovers, we put a big spoonful of it over some greens and had an instant fabulous salad that needed no dressing at all.  It is really, really delicious! The original recipe I got from the girl who ate everything blog.  The link:  http://thegirlwhoateeverything.blogspot.com/2010/08/cowboy-caviar-and-giveaway-winner.html 

I added a few things and will note my changes.  It just needed something, and once again, I can not follow a recipe exactly.  A sure success!

Cowboy Caviar

INGREDIENTS:

• 1 can black eyed peas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can shoepeg corn, drained and rinsed
• 4-5 Roma tomatoes, seeds removed and diced
• 2-3 diced avocados, ripe but still firm
• 4 green onions, sliced thin(can sub red onion in pinch)
• 1/2  to 3/4 cup Zesty Italian dressing
• 1/2 bunch cilantro, chopped finely
• 1-2 limes
• 3 TBSP sugar*
• 3/4-1 cup feta cheese*
• ground pepper and salt to taste

Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn't too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely (or purple onion) and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and sugar and stir to coat all the ingredients. Add feta.  Add salt and pepper to taste.

Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.

*not in original recipe

Carrot Soup

After all of the Super Bowl munchies last night, I seriously just wanted something light for dinner.  So we did soup and salad and some leftover dip.

So, carrot soup may not sound like the most appetizing thing, but trust me when I tell you, this soup is DELICIOUS! It is so packed with flavor, you can't go wrong.  Even if you are not a carrot fan, you would probably still like it.  If you want a more substantial meal, I suppose you could throw some rice or tortellini in it or something, but I like it as is and am plenty full from dinner.  It was ready from start to finish in an hour (cooking) wth about 10-15 minutes to throw it together. This recipe came from someone my mom works with I believe.  It has simple fresh ingredients and you probably would have most of it on hand.

My husband suggested I add the caption "winner dinner" for those dinners that we all loved.  So, this gets the stamp, "winner dinner".  Enjoy!


CARROT SOUP


INGREDIENTS:

• 1/2 stick butter
• 5-6 carrots, peeled and chopped coarsely
• 2-4 leeks, chopped and triple rinsed (I soak in water 3x)
• 1 large onion, coarsely chopped
• 4-5 cloves garlic, crushed/ minced
• salt and pepper
• 1-2 tsp fresh thyme (or 1/2 tsp dry)
• 1/4-1/2 tsp crushed fennel
• 5 cups (box) of chicken broth 

DIRECTIONS:

Put butter in pan over med-high heat and place all chopped veggies in.  Season with salt and pepper.  Stir now and then and cook for about 10 minutes.  Add garlic and cook another 2 minutes, stirring to prevent sticking or burning.  When garlic is fragrant, pour in chicken broth and add spices.  Cover and let simmer 35-45 minutes (I let mine go up to an hour) until veggies are tender.  Puree in 2 batches in blender (Let heat escape when pureeing so not to explode) until all of soup is blended. (alternatively use braun hand mixer which I find easier, but may leave some chunks, which I don't mind)  Return to pot and keep warm until ready to serve.  Garnish with sour cream.

Chocolate Malted Whopper Drops

These cookies are so good!  The pictures don't really make them look all that good, but they really are great.  Chewy and rich and packed with chocolate bits!  I used ghirardelli bittersweet chips, and they were great.  A "must have milk" kind of cookie, but even with no milk available, my husband couldn't help himself and ate several.  He said they were really rich but just so good, he couldn't stop.   I brought about 20 to small group and all were gone!
This recipe is from "Baking" by Dorie Greenspan, a fantastic cookbook!  Hers look so much prettier, but mine still tasted great!  Go get whoppers, and malted milk, and make them!   I will definitely be making them again!


CHOCOLATE MALTED WHOPPER DROPS

INGREDIENTS:

• 1 3/4 cups AP flour
• 1 cup malted milk (or Ovaltine)
• 1/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 stick and 3 TBSP unsalted butter softened
• 2/3 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 2 cups malted milk balls, coarsely chopped
• 6 oz. bittersweet choc, coarsely chopped, or chips/chunks

DIRECTIONS:

Preheat oven to 350.  Line 2 baking sheets with silicone mats or parchment paper.
Sift or whisk together flour, malted milk, cocoa, baking powder and salt.
Beat butter and sugar on med. speed with paddle attachment for 3 minutes, until very smooth, scrping down bowl as needed.  Add eggs, one at a time, beating one minute after each egg.  Beat in vanilla (mixture may look curdled here, no worries!) Turn mixer to low and mix in half dry ingredients, just until they disappear, then add milk, then rest of dry ingredients, mixing only until just incorporated.  Batter will be thick!  Mix in chocolate and malt pieces by hand or on low.
Drop by rounded TBSP. into lined cookie sheets, leaving 2" in between (they will spread).  Bake 11-13 minutes, rotating cookie sheets half way through.  Remove from oven and let sit for 2 minutes on cookie sheets before removing them.  They may stick a little, so you may need to clean spatula several times.  Repeat once cookie sheets are cooled.

Chicken and Stuffing Casserole

This was really a fantastic meal.  I will make it again for sure.  The kids were raving about the smell even before it came out of the oven.  I didn't have time to make a veggie, so we just ate raw carrots and hummus with it. (not the normal side dish for a meal like this)  Next time, I would maybe add some sauteed mushrooms to the sauce part, or maybe some spinach to the stuffing part.  Either would be delicious.
   
So I had a big roaster chicken from Sam's, and I split it 2 for two casseroles.  And I still have a bit leftover chicken and I have enough of the 2 casseroles for leftovers tonight (no cooking, whew, I need a break!).  So, go buy a big, fat roaster and get 3 meals out of them for probably less than $20.  Love that!
 
  Now I know that almost all recipes call for dry white wine, but personally, I prefer the sweetness a sweet white lends to poultry, so I like Moscato or one similar.  You choose your favorite, but don't forget the wine!  It makes the dish!   And please, no "cooking wines"! They are so full of salt!  Only a wine fit for drinking (though I don't like to, go figure!)
   
This dish came together in about 15 minutes, and has to bake for at least 30 minutes.  But overall, a quick meal!  Enjoy!


CHICKEN AND STUFFING CASSEROLE

INGREDIENTS:

• 1/2 Roaster chicken cut up
• extra virgin olive oil (EVOO)
• 1 onion, diced
• 2 stalks celery, diced
• 2 cans chicken broth
• 7-10 oz. pepperidge farm stuffing
• 1 egg
• 1 can cream of chicken soup (healthy request)
• 1/2 cup light sour cream (or nonfat greek yogurt)
• 1 1/2 cups white wine divided (I like Moscato)
• 8 oz cheddar cheese

DIRECTIONS:


Preheat  oven to 375.
Drizzle some EVOO into a skillet and place diced onion and celery in.  Cook over med-high heat for 5-10 minutes, stirring every now and then.  Meanwhile, mix together cream soup, sour cream, 1 cup white wine and about 1/2 can of chicken broth in a bowl.  Add more broth if necessary (you want it about texture of cake batter).  After onion and celery are tender, add stuffing (maybe some thawed/drained chopped spinach??), 1 can chicken broth, 1/2 cup white wine and stir. Add more broth from leftover from sauce if necessary.  All the stuffing should be moist, but not wet.  Remove from heat.

Meanwhile, chop chicken up in small pieces.  After stuffing has cooled, whisk and then add egg and stir into stuffing.  Spray 9x13 with nonstick cooking spray and put all but about 1 1/2 cups sutffing into the pan.  Press gently to spread in the bottom.  Put chicken over stuffing.  Then dump cream soup mixture over the chicken evenly, making sure it is covered evenly.  Put some cheese up on top.  (I used more like 4 oz).  Put remainder stuffing on top.  Bake uncovered for 30-45 minutes, until bubbling and top stuffing is crisp.

Baked Sweet Potato Fries

I like sweet potatoes, but am honestly not a huge fan.  But I LOVE sweet potato fries.  My kids don't like sweet potatoes at all, but love these.  They are so good for us too!  And so easy.  Makes a great pair with about any meat and great with burgers too!


BAKED SWEET POTATO FRIES


INGREDIENTS:

• 3-4 Sweet potatoes
• EVOO
• Coarse salt
• Fresh ground pepper
• Garlic powder (NOT garlic salt)

DIRECTIONS:

Preheat oven to 425.  Peel potatoes and cut into fry like size.  Put them all in bowl and drizzle with 1-2 TBSP EVOO.   Sprinkle with about 1 tsp Salt, few grinds of pepper (about 1/2 tsp) and about 1/2 tsp garlic powder.  Toss to coat, adding more EVOO if needed.  (All potatoes shold be glossy.)
Spread on baking sheet (preferably not nonstick so they will brown) and put in oven.  Take out and turn after about 10 minutes and then cook another 10 minutes. Check to see doneness (will depend on how big fries are)  If necessary, turn them and cook another 10 minutes.
When cooked through, if not browned yet, broil for 3-5 minutes to brown and crisp them up. (WATCH carefully!  I leave oven door ajar.)   Taste for seasoning, can sprinkle with some garlic salt if desired.  Serve with favorite fry dip (a garlic mayo would be fabulous!)

Potato and White Bean Soup

I wanted a hearty and rustic soup last week and this was what I was in the mood for and what I had on hand.  It was very tasty, pretty quick and went great with the focaccia.  It is also pretty figure friendly.  A good meal to warm you up on a cold winter's day!


POTATO AND WHITE BEAN SOUP

INGREDIENTS:

• 2.5 lbs of white potatoes, cut bite size
• EVOO
• 1 large onion, diced
•  3  large carrots cut up or 20 baby carrots
• 2 stalks celery, diced (include the leaves)
• 5-6 garlic cloves, crushed or minced
• 1 can cannelloni beans
• sprinkle or parsley
• 1 box chicken broth
• 2 c. water
• 1/3 c. sour cream  

DIRECTIONS:

In a large pan drizzle some EVOO (about 1 tbsp) and place in chopped onion, celery and carrots.  Let cook for 5-10 minutes over med heat until onions become translucent.  Add garlic and cook another 2 minutes.  Add potatoes, brother and water and cover and simmer about 1/2 hour or until potatoes are cooked.  Add beans and parsley and reduce heat to low. Just before serving stir in sour cream.  Keep warm until ready to serve.  Serve with sprinkle of parm cheese and crackers or sour cream and cheddar cheese.