DAILY RECIPE APRIL 24TH: FLOURLESS CHOCOLATE CAKE

Flourless Chocolate Cake

Servings: 16


"A dense chocolate cake for those of us who can't tolerate wheat or gluten."
Ingredients:
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan With Pam and line it with parchment paper and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

DAILY RECIPE APRIL 20TH: BLACK BEANS AD RICE WITH MANGO

Black Beans and Rice with Mango Serves: 4


Ingredients:
1 tablespoon olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1 (15 ounce) can Black Beans, drained, juices reserved
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons cider vinegar
1/2 teaspoon hot pepper sauce
2 cups cooked white rice
Garnish:
Mango, sliced and grilled
Lime wedges (optional)


Directions:
1 In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes; add vinegar, pepper sauce, and reserved juices, continue to cook 5 minutes. Serve over rice.
2 Garnish with grilled mango slices and lime wedge.

DAILY RECIPE APRIL 6TH: PECORINO AND BEAN SALAD

Pecorino and Bean Salad

Prep Time: 5 min Inactive Prep Time: -- Cook Time: 1 min Level:
Easy Serves:
4 to 6 servings Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
Directions
In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.

Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated

BAKED FRENCH TOAST WITH RASPBERRY SAUCE

Baked French Toast with Raspberry Sauce

Prep: 20 minutes Total: 1 hour, 15 minutes






Ingredients
Serves 4.

4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 thick slices challah, brioche, or other egg bread (1 inch thick)
2 tablespoons unsalted butter, melted
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
Smoked chicken sausage, warmed, for serving (optional)
Directions
In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

DAILY RECIPE APRIL 1ST: COCONUT CREAM EGGS

Coconut Cream Easter Eggs

1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lb. confectioners' sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
15 oz. flaked coconut (2 bags)
12 oz. dark chocolate melts, dark coating chocolate or semi-sweet chocolate chips.
Preparation -
Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each coconut cream egg in a paper candy cup.