Posted on April 6, 2013
- 1 cup peeled and pureed fresh beets
- 1 stick unsalted butter, cut into ½-inch cubes
- 1 cup greek non-fat yogurt like Fage
- 6 ounces good-quality unsweetened chocolate, roughly chopped
- ¼ cup cocoa powder
- 1¼ cups sugar
- 3 large eggs
- Zest of 1 orange plus 3 tablespoons fresh orange juice
- 1¼ cups self-rising flour
- Boil the beets whole until tender and then peel under cold water. Puree in a food processor or food mill until smooth.
- Preheat oven to 350•
- Heat a saucepan with water and place a metal bowl over it. Melt the butter and chocolate.
- With a stand or hand mixer, mix the eggs and sugar until smooth.
- First blend in the yogurt, then the cocoa powder, orange zest, orange juice and finally the pureed beets.
- Add the melted chocolate and blend well.
- Add the flour slowly.
- When all blended, pour into a greased 9 x 9″ pan.
- Bake 15-20 minutes until center is slightly soft but the rest is firm.
Posted on January 29, 2013
Above Photo Credit [Source] — I don’t have my own photo (yet) because we ate the mousse before I could take one!
Ladies…we love our chocolate. Not to exclude you gents but we ladies really love our chocolate. But we don’t love the guilt, the fat, the extra inch on our thighs. I like to stay trim but when it comes to food, I try to cook as naturally as possible. That’s why I love this recipe because it is decadent, low fat and without artificial ingredients. I can personally attest that this recipe is a gem — so delicious.
- • 4 ounces semisweet chocolate , broken into pieces
- • ⅓ cup white chocolate chips
- • 2 tablespoons Dutch-processed cocoa powder
- • 6 tablespoons water , plus an extra ½ cup
- • 1 teaspoon vanilla extract
- • ½ cup sugar ￼
- • 3 large egg whites
- • ¼ teaspoon cream of tartar
- Melt semisweet chocolate, white chocolate, cocoa powder, 6 tablespoons water, and vanilla in medium bowl set over pot of barely simmering water until smooth. Set aside to cool slightly.
- Bring ½ cup water and sugar to vigorous boil in small saucepan over high heat. Boil until slightly thickened and large bubbles rise to top, about 4 minutes. Remove from heat while beating egg whites.
- With electric mixer on medium-low speed, beat egg whites in large bowl until frothy, about 1 minute. Add cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto beaters, or it will splash). Increase speed to high and beat until meringue has cooled to just warm and becomes very thick and shiny, 2 to 3 minutes.
- Whisk ⅓ meringue into chocolate mixture until combined, then whisk in remaining meringue. Spoon mousse into six 6-ounce ramekins or pudding cups, or large serving bowl. Cover tightly with plastic wrap. Chill overnight. (Mousse can be refrigerated for up to 4 days.)
Posted on December 28, 2012
These have been likened to funnel cake or beignets and I would imagine they are very similar. Angel Wings, also know as “Krusciki” are Polish in origin. Little bow-tie fritters that are fried and dusted with powdered sugar. Like the jam cookies, they are not overly sweet. Best served hot as they are fried. If served the next day, they should be warmed up in an oven. They are great with coffee…
This recipe was from Saveur — only change I made was to cut the sour cream in half and use 0% Fage yogurt instead.
Posted on December 16, 2012
Photo above: Cranberry syrup on vanilla pancakes
I love cranberries and they are not just for Thanksgiving! Here are two recipes that work together and highlight this lovely flavor.
- 3 bags of fresh cranberries (approximately 9 cups)
- 3 cups sugar
- 2 tablespoons lemon juice
- 3 cups water
- In a deep saucepan, cook the cranberries, sugar and water on medium heat until the cranberries are soft, about 12 minutes. Turn off heat and stir in lemon juice.
- Run cranberries through a food mill over a bowl, or puree in a food processor and strain through a sieve. Save cranberry pulp and set aside.
- Store in canning jars.
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp ground cardamon
- 1 tsp ground ginger
- pinch of salt
- 2 tbsp chopped, unsalted pistachios
- 1 egg
- 1 cup lowfat buttermilk
- cranberry pulp saved from syrup recipe, approx 1.5 cups or low sugar cranberry sauce strained
- .5 cup brown sugar
- .25 cup canola oil
- Preheat oven to 400°
- Sift dry ingredients
- Beat egg in separate bowl, add buttermilk, sugar, cranberries, oil
- Mix in dry ingredients
- Spoon into pre-greased muffin tin