Saturday, April 5, 2014

Chocolate Olive Oil Cake....It has been too long!!!!



Wow, I cannot even begin to say how it has been too long since I have blogged! I actually really missed blogging. I probably have no more followers left so if there is anyone who is still  following, thank you!

A lot has happened since I last blogged. I'll get to that in a moment but first a recipe, a really tasty recipe! I made this last weekend for dessert when we had my parents over. I had clipped this recipe out of Health magazine years ago and finally got around to making it. It's perfect because it is not too rich but has a wonderful chocolate and almond pudding consistency. I used all almond flour in my recipe, which is expensive but worth it! If you make it let me know what you think! Note: not the best picture but it was the last piece left and I wanted to make sure I took a quick photo before it was all gone :)




Chocolate Olive Oil Cake
Ingredients
  • 2/3 cup regular olive oil, plus more for greasing cake pan
  • 6 tablespoons good-quality unsweetened cocoa powder
  • 1/2 cup boiling water
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups almond meal or 3/4 cup plus 1 Tbsp. all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup superfine sugar
  • large eggs

Preparation


1. Preheat oven to 325°F. Grease a 9-inch springform cake pan with a little oil and line base of pan with parchment paper.

2. Sift cocoa powder into a bowl and whisk in boiling water until you have a smooth, chocolaty, still runny (but only just) paste. Whisk in vanilla extract and set aside to let cool.
3. In a small bowl, combine almond meal (or flour) with baking soda and a pinch of salt.
4. Put sugar, olive oil and eggs into bowl of a freestanding mixer with a paddle attachment (or use other bowl and whisk). Beat vigorously until mixture is pale-primrose, aerated, thickened and creamy, about 3 minutes.
5. Turn down mixer speed a little and beat in cocoa mixture. Slowly add almond-meal mixture.
6. Turn off mixer. Scrape down sides of bowl and stir a little with a spatula. Pour batter into prepared cake pan. Bake until sides of cake are set and very center, on top, still looks slightly damp, 40 to 45 minutes. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
7. Let cake cool in its pan on a wire rack for 10 minutes. Ease sides of cake with a small metal spatula and spring cake out of pan. Leave to cool completely or serve warm with ice cream.
Recipe by Nigella Lawson from Health Magazine
































Monday, July 22, 2013

A Healthy Salad You Are Going To Love!

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I made this salad the other night and it was amazing! So refreshing for when it is hot outside and I think it would make a great potluck/party salad. Plus, it contains the ever healthy and delicious kale. Know someone who doesn't like kale?? This may be a great introduction to them of a very important green that should be a staple in their diet.

We've been busy this summer enjoying life, celebrating birthdays and anniversaries, and mourning the loss of loved ones. All of it has made me once again reflect on life and makes me think of one of my favorite quotes:

There are things you do because they feel right & they may make no sense & they may make no money & it may be the real reason we are here: to love each other & to eat each other's cooking & say it was good.  ~Brian Andreas


Chopped Kale, Corn and Black Bean Salad
Serves about 4
Ingredients:
2 cups frozen (thawed) or fresh corn kernals
½ cup sliced sweet onion
1 TB olive oil
3 TB rice vinegar
2 TB fresh lime juice
¼ tsp grey sea salt
½ tsp freshly ground pepper
2 cans (4 cups) black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped
4 cups baby kale leaves, finely chopped
¼ cup sunflower seeds, salted and roasted

Preparation:
Fresh corn: Barely cover corn in medium sized pot with water. Bring to a boil and set timer for 2 minutes (Frozen corn, cook according to package directions). Meanwhile, saute onions in oil until caramelized about 10 minutes. To make dressing, whisk together vinegar, lime juice, salt and pepper in large bowl. Toss in corns, beans, bell pepper, kale until barely mixed. Cover and chill for about 2 hours. Add cilantro and toss again. Add onions, and sunflower seeds before serving. 

Adapted from: wholefoodsmarket.com
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Ciao,
Betsy

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