After Joe requested a moist, rich chocolate cake (he meant that type of cake that is so decadent you can barely eat a whole piece), I started scouring the interwebs for recipes. Confound this specific cake request with the problem that I’m currently living at altitude 5,280 where cakes often fall flat…Needless to say, my work was cut out for me. After my research, I came up with the recipe listed below. Joe and I both LOVED this cake. So delicious it doesn’t need frosting (though, Joe had some vanilla ice cream with his). Without further adieu!
10 oz of semisweet chocolate, 7 tbs butter, 5 eggs, 1 cup sugar, dash of salt, cinnamon to taste
spray round 9” pan with cooking spray. Preheat oven to 350. Mix chocolate and butter together and use either a double boiler or microwave to melt. Whip sugar and eggs together, then add chocolate mixture slowly. Add salt and cinnamon and bake for about 25 minutes. If desired, put powdered sugar over the top.
Here are some additions that could make this recipe tailored to your taste buds: chili powder and chipotle seasoning, orange zest, etc.
Also, a spring pan would be great here, especially if you are looking for a nice presentation.
Filed under: side dish
1 med butternut squash, cubed
1 onion
sage, garlic, salt, pepper
bread crumbs
blue cheese
Steam squash and saute onions with garlic until translucent. Mix those items together once cooked and place in a baking dish. Stir in spices. Bake at 350 degrees. After 15-20 minutes, pull out of the oven, sprinkle desired amount of bread crumbs on top, then sprinkle on blue cheese. Return to oven for 5-10 minutes.
i haven’t made this yet, but i can’t wait to try it!
- 2 cups spinach
- 2 cups cucumber
- 1 head of celery
- 1/2 inch or teaspoon ginger root
- 1 bunch parsley
- 2 apples
- Juice of 1 lime
- Juice of 1/2 lemon
After everything is combined in a blender, this recipe makes 28 to 30 ounces—about three to four servings. Provided the flavor is fine, the drink looks to provide servings of fruit and veg and lots of antioxidants. Updates on flavor when I get the ingredients.
Filed under: Uncategorized
This year, while I have some time, I’m trying to develop some culinary skills. My goals are to be satisfied, but to also eat healthfully. I aim to use fresh ingredients as much as possible, and when cost prohibitive, frozen or canned.
I would love for this forum to build up so that it becomes an index of sorts of my favorite recipes. I would love for other people to comment on recipes that they try, or maybe suggest would could be better. Finally, if anyone out there is interested in being a contributor, I welcome you and would love for you to share your recipes!
Filed under: Uncategorized
mexi ranch dressing: combine the following and allow to chill for flavors to set:
1/2 c. light mayo, 2 tb minced onion, 2 tb diced tomato, 1 tb buttermilk, 1 tb white vinegar, 2 tsp fresh cilantro, 1 tsp canned chopped mild green chiles, 3/4 tsp paprika, 1/5 tsp sugar, 1/4 salt, pinch each of dill, cumin, and pepper
dessert sauce for walnut-white chocolate brownie
1/2 c. butter, 1/2 c. powdered sugar, 1/4 c. cream cheese, 2 tb maple syrup, salt
avocado ranch dipping sauce (great for chickpea burgers)
half a smashed avocado, 1/4 c. mayo, 1/4 c. sour cream, 1 tb buttermilk, 1.5 tsp white vinegar, salt, dried parsley, onion powder, dill, garlic powder, pepper.
bruschetta
mix together except parmesan. chill until ready to serve and then bake at 350 with parmesan on top.
3 firm roma tomatoes finely chopped, 1 tb fresh basil, 2 tsp minced garlic, 2 tsp diced sun-dried tomatoes, 2 tsp olive oil, 1 tsp balsamic vinegar, salt. bake on ciabatta bread slices with dried parsley on top.
minestrone soup: saute olive oil, onion, cucchini, green beans, celery, and garlic until softened. add all but spinach and pasta and cook for 20 minutes. add spinah and pasta and cook 2o more minutes.
3 tb olive oil, 1 small white onion, 1/2 zucchini, 1/2 cup green beans, 1/4 cup minced celery, 4 tsp garlic, 4 c. veggie broth, 2 cans kidney beans, 2 cans small white beans, 1 can diced tomatoes, 1/2 c. julienned carrot, 2 tb. oregano and parsley ,salt, pepper, basil, thyme to taste, 3 c. hot water, 2 bay leaves, 4 c. fresh spinach, 1/2 c. seashell pasta.
Pasta/Bean/Beef Soup (brown ground beef, drain, add onion, carrot, celery, garlic and saute). add remaining except for pasta, simmer 1 hour. cook pasta seperately and then add to soup.
1 lb. ground beef, 1 onion, 1 large carrot, 3 stalks celery, 2 gloves garlic, 2 cans diced tomatoes, 1 can kidney beans (with liquid), 1 can great northern beans (w. liquid), 1 can tomato sauce, 12 oz. v-8, 1 tb white vinegar, and to taste, salt, oregano, basil, black pepper, thyme.
Ranch Dressing
1 tsp Hidden Valley Ranch salad dressing mix with Buttermilk Recipe, 1 c. mayo, 1/2 c. buttermilk, 1/4 tsp black pepper, 1/8 tsp paprika, 1/8 garlic powder.
Mashed Cauliflower (faux potato): steam cauliflower until tenderwhen cooled, put into food processor with 1/2 c. water, then put into a medium saucepan, dissolve cornstarch in water and add to cauliflower, add ingreds to cauliflower and stir and cook until thick.
1 head cauliflower, 3/4 c. water, 1 tb cornstarch, 1/3 cream or milk, 1 tsp granulated sugar, 3/4 tsp salt, pepper, garlic pwder and onion powder.
Filed under: Uncategorized
Welcome to WordPress.com. This is your first post. Edit or delete it and start blogging!
faux foodie 