Naked Chocolate Cake

I absolutely love anything chocolate so here is one of my favourite one bowl chocolate cake recipes that you can whip up really quickly in the kitchen.  What I love about this one is that it’s so simple that your kids can easily make it.  If I’m really pressed for time, I just throw all the ingredients into my Vitamix for a few seconds to combine then pour the mix straight into the cake or cupcake tin. I vary the frosting on this cake which really depends on what I have on hand in the fridge. It’s lovely topped with a silky chocolate ganache or my healthy chocolate mousse. If I have any macadamia nut butter in the fridge, I also love to make my chocolate fudge frosting by mixing it with a little cacao, honey and water to get the right consistency.  Other great toppings are thick natural yoghurt, cream cheese frosting, ricotta + honey or simply just melted milk chocolate drizzled over the top.
What’s good about it:
Well firstly I love it because it’s high in protein which fills you up and is great to help repair the body and for a healthy immune system. I used Macadamia nut oil to make this delicious cake which works really well with baking and this great anti-inflammatory fat is also kind to your arteries. (make sure to use either coconut oil, olive oil or butter if you want this cake to be nut free.)  I’ve also used coconut flour in this recipe , mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems and kids can take them to school – which are now nut free environments.   Another great thing about cooking with coconut flour is that it doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours.

• 1/4 cup (30 g / 1 oz)  Naked Chocolate or a quality cocoa
  1/4 cup (35 g / 1  1/4 oz) coconut flour (see notes )
  1  1/2  teaspoons (7 g) gluten free baking powder
  1/2 teaspoon ground cinnamon
  Pinch of sea salt
  4  eggs
  1/4 cup ( 3 tablespoons) honey or organic maple syrup
  1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
  1/4 cup (60 ml / 2 oz) macadamia nut oil or melted coconut oil or butter

Preheat oven to 160 C.
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt.
Add the eggs, honey, vanilla and oil.
Mix well until smooth and combined.
Spoon into a small 15  - 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake… or alternatively spoon into 8 lined cup cake tins.
Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 – 25 minutes.
Remove from the oven and allow to cool.
Enjoy alone or with your choice of frosting: (see below)
Serves 8
Nutrition per serve:

• Protein: 5 g
  Total fat: 10.4 g
  Saturated: 2.6 g
  Carbs: 14 g
  Sugars: 13 g
  Sodium: 54 mg
  Kilojoules: 744
  Calories: 177

NOTES:
You can get coconut flour from most health food stores or quality grocers.
Coconut flour is gluten free, high in fiber  + protein.
Frosting ideas:
1  Thick Greek Style yoghurt, ricotta + honey or coconut yoghurt.
2 Chocolate ganache made from 1 part good quality chocolate to 1/2  coconut milk,  thick greek style yoghurt or cream.  So for 300 g chocolate you will need 150 ml coconut milk, yoghurt  or cream.
3  For a chocolate cream frosting combine 2 ripe avocados, 1/4 cup cocoa or cacao powder, 1/4 cup honey, a pinch of sea salt and 1 teaspoon vanilla bean paste.  Blend in a Vitamix until smooth and creamy.  Add a little splash of water for a smoother and fluffier consistency.
4  for a creamy cheesecake style frosting, combine 250 g (9oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla  and a little maple syrup or honey to taste. Beat well until combined and creamy.
5 To make the chocolate fudge sauce take 1 heaped tablespoon of macadamia nut butter and mix with 1 teaspoon of honey + 1 teaspoon cocoa powder and a little hot water (2 – 3 tbsp) enough to mix into a smooth chocolate fudgy syrup.  Drizzle over the cake and enjoy.
EXTRA NOTES:
Now for those who have trouble getting coconut flour – You can replace with the following flour alternatives.
For gluten free alternatives use 1  1/2 cups almond or hazelnut meal to replace the 1/4 cup coconut flour.
For those who want to use wholemeal flours, use 1 cup (125 g) wholemeal spelt flour  + extra 20 g oil or butter + 1/2 cup (125 ml) your choice of milk. Publisher: iblog - 07:29

#Chocolate Chip #Cookie S’mores

Ingredients

• 2 2/3 cups all-purpose flour
• 1 Tbsp cornstarch
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup unsalted butter, softened
• 1 1/4 cups packed light-brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 (12 oz) bags chocolate chips, divided (whatever kind you like)
• 32 large marshmallows
• 
  

Directions

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy, about 30 seconds - 1 minute. Mix in eggs one at time then stir in vanilla. With mixer set on low speed, slowly add in flour mixture and blend just until combined. Mix in 12 oz of chocolate chips.
• Shape dough into 2 Tbsp balls each and set on Silpat or parchment paper lined baking sheets, spacing 2-inches apart. Bake in preheated oven 9 - 12 minutes. Remove from oven and allow to cool completely.
• Melt remaining 12 oz chocolate heat in a microwave on 50% in microwave in 30 second increments, stirring between increments until melted and smooth. Spread chocolate over the bottom side of half of the cookies. Toast marshmallows over a fire pit or over the stove burner rotating occasionally until golden brown (if using the stove burner be very careful that the marshmallows don't touch the burner, also I recommend using the shorter roasting sticks to toast over the stove). Place 2 marshmallows over chocolate covered cookies then top with another cookie and serve immediately (you can make the cookies ahead of time, just add chocolate and marshmallows when serving for best results).

Publisher: iblog - 07:29

Double Chocolate Hazelnut Cookies with Sea Salt

Yield: 32 cookies
Prep Time: 10 minutes
Cook Time: 8-10 minutes

These cookies are a chocolate lovers dream! One of my all-time favorite cookie recipes!

Ingredients:

• 2 1/2 cups all-purpose Gold Medal flour
  1 teaspoon baking soda
  1⁄2 teaspoon sea salt
  3/4 cup Dutch processed cocoa
  1 cup unsalted butter, at room temperature
  1 cup granulated sugar
  1 cup light brown sugar
  2 large eggs
  1 teaspoon vanilla extract
  1 cup semi-sweet chocolate chips
  1 cup chopped hazelnuts
  Sea salt, for sprinkling on cookies

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.
2. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
4. Gradually add flour mixture and beat until just combined. Stir in the chocolate chips and hazelnuts. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
5. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.

Publisher: iblog - 07:24

No Bake Eclair Cake

As much as we all like to spend hours in the kitchen baking–ok, maybe not all of us– it sure is nice to have an easy, no-bake dessert recipe on hand that is yummy enough to go back for seconds! This chocolate dessert is perfect for summer because it just requires refrigerating as opposed to that hot oven. All of those layers sure are pretty, too!  

Ingredients
Filling:

• 2 (3.5 oz.) boxes vanilla instant pudding
• 3 c. milk
• 1 (8 oz.) container Cool Whip
• Graham crackers

Topping:

• 1/3 c. cocoa
• 1 c. sugar
• 1/4 c. milk
• 1 stick (1/2 c.) butter (or margarine)
• 1 tsp. vanilla

Instructions
For the filling:

• Combine pudding mix and milk; beat. Stir in Cool Whip.
• Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping:

• Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
• Pour chocolate topping over the top layer of graham crackers.
• Refrigerate over night.

Publisher: iblog - 07:24

Mint-Chip Ice Cream Brownie Squares

My love of peppermínt and chocolate goes back a long way.  One of my fírst memoríes ís of Chrístmas when í was about 5 years old.  Santa placed ín my stockíng the most amazíng chapstíck.

Ingredients

• 1 box browníe míx, baked ín 9×13 ínch pan (check sízes on back of box)
• 1 1/2 quart mínt chíp íce cream
• 1 cup dark or semísweet chocolate chíps
• 1/2 cup cream (heavy or regular)
• 1/4-1/2 teaspoon McCormíck pure peppermínt extract
• 15-20 oreo cookíes
• 1 8-ounce contaíner whípped toppíng
• optíonal:  McCormíck green food coloríng, shaved or curled chocolate or sprínkles

Instructions

1. Líne a 9×13 ínch pan wíth foíl and let foíl extend at least 1 ínch over edges of pan.  Bake browníes accordíng to package ínstructíons.  Cool completely and place ín freezer to chíll.  Soften íce cream untíl you can easíly stír ít wíth a spoon.  Gently spread ín an even layer over browníes.  Place pan ín freezer to chíll.  Place chocolate chíps ín a bowl.  Heat cream ín mícrowave untíl hot and bubbly.  Pour over chocolate and cover bowl wíth plastíc wrap.  Let sít 5 mínutes and then whísk untíl smooth.  Whísk ín peppermínt extract and let chocolate míxture cool to close to room temperature.  Drízzle ín an even layer over íce cream layer ín pan.  Sprínkle crushed cookíes evenly over chocolate and líghtly press ín wíth your hands.  Top wíth whípped toppíng and spread out ínto an even layer.  íf desíred, sprínkle shaved or curled chocolate, or sprínkles on top.  Freeze at least several hours (and up to several days, covered), untíl fírm.  When ready to serve, let sít at room temperature for about 10-15 mínutes to soften.  Remove dessert from pan usíng foíl and then cut ínto squares.
2. Cupcake Versíon:  íf desíred, bake 1-2 tablespoons browníe batter ín cupcake líners.  Once cooled and chílled, layer remaíníng íngredíents on top.  Pípe on whípped toppíng (color wíth food coloríng fírst, íf desíred) and freeze untíl fírm.

Publisher: iblog - 07:23

Peppermint Patties

Ingredients

• 1 cup powdered sugar, plus extra for rollíng
• 2 teaspoons líght corn syrup
• 2 teaspoons water
• ¼ teaspoon peppermínt extract
• 4 ounces dark chocolate
• 1 tablespoon shorteníng (or coconut oíl)

Instructions

1. ín a medíum bowl, add the powdered sugar. Sprínkle over the top the water, corn syrup and extract. Slowly beat the míxture together wíth an electríc míxer. At fírst, ít wíll seem líke the míxture won’t come together, but stay wíth ít. When ít begíns to clump, gather the míxture ín your hands and knead ít together. You should have a soft whíte dough that holds together well.
2. Next, take two píeces of parchment paper of equal síze and dust them wíth powdered sugar. Place the dough on one píece, dust wíth more powdered sugar and cover wíth the other píece of parchment paper. Roll out the míxture to ¼” thíckness. Keep the dough between the two sheets of parchment paper, place ít on a small bakíng sheet and freeze for 30 mínutes.
3. Once 30 mínutes has elapsed, peel off the top layer of parchment and cut out as many círcles wíth a 1.5″ cookíe cutter as you can. When you run out of space, gather up the dough and roll ít out agaín. You should get about 12 círcles. Place the círcles back on the cookíe sheet líned wíth parchment and freeze solíd for at least 1 hour.
4. When ready to dunk, melt the chocolate and shorteníng ín a double boíler untíl smooth. Remove from heat and let cool for a few mínutes. Now, take the pattíes out of the freezer and dunk them QUíCKLY ín the chocolate. Place them back on the sheet and freeze to set. Store ín the freezer.

Publisher: iblog - 07:22

Red Velvet Brownies with Chocolate Lover's Frosting

FOR THE BROWNIES

• 1 cup all-purpose flour
• 1/2 teaspoon bakíng powder
• 1/4 teaspoon salt
• 2 oz bíttersweet chocolate, chopped
• 1/2 cup unsalted butter, díced ínto 6 píeces
• 1 1/4 cups granulated sugar
• 1 1/2 tablespoons líquíd red food coloríng
• 1 1/2 teaspoons vanílla extract
• 1 teaspoon apple cíder vínegar
• 2 large eggs

FOR THE CHOCOLATE LOVERS' FROSTING

• 8 oz bíttersweet chocolate or mílk chocolate chíps
• 2 1/2 stícks butter, softened
• 3/4 cup unsweetened cocoa powder (Hershey’s Specíal Dark Cocoa)
• pínch of salt
• 3/4 cup líght corn syrup
• 1 teaspoon vanílla extract

Instructions

1. Preheat oven to 350 degrees F. Grease an 8 x 8 ínch bakíng pan and set asíde.
2. ín a míxíng bowl, combíne flour, bakíng powder, and salt. Set asíde.
3. ín a mícrowave safe bowl, add chopped chocolate and butter and heat untíl butter and chocolate are completely melted. Stír to thoroughly combíne the two. Now add sugar to the míxture and íncorporate, usíng a rubber spatula. Fínally add red food coloríng, vanílla extract and apple cíder vínegar; stír to combíne before addíng the two eggs. Gíve ít a fínal stír just untíl eggs are míxed ín. Pour browníe batter ínto prepared bakíng pan and bake for 35-40 mínutes. Remove from oven and let cool completely. Meanwhíle, prepare the frostíng.
4. Melt chocolate chíps and set asíde. ín the bowl of your stand míxer combíne butter, cocoa powder and salt. Míx untíl smooth, about 1 mínute. Add corn syrup and vanílla and stír untíl íncorporated, another mínute. Add chocolate and keep stírríng untíl fully íncorporated and smooth. Frost browníes and enjoy!

Publisher: iblog - 07:22

#Crispy #onion rings recipe

Ingredients

• 2 large onions, sliced thickly
• 1/2 cup flour
• 1/2 cup buttermilk, milk or beer
• 1 egg, lightly beaten
• 1 cup panko breadcrumbs
• 1 teaspoon creole seasoning
• salt and pepper to taste

Directions

• Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.
• Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.
• Place the onion slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 12-16 minutes.

Publisher: iblog - 07:21

Peanut Butter Chocolate Bars

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Publisher: iblog - 07:20

Spiderweb Cupcakes

Ingredients

• 1 box of chocolate cake mix
• 1 container vanilla frosting
• 1 tube black decorating gel
• orange food coloring

Instructions

1. Bake cupcakes according to package directions. Cool.
2. Add orange food coloring to vanilla frosting container and stir with a spoon.
3. Frost cupcakes with an even layer of orange frosting.
4. Using the black decorating gel make 3 circles starting in the middle and moving outward.
5. Take a knife and starting at the middle circle slowly drag it to the outermost circle.
6. Garnish with plastic black spiders if desired.

Publisher: iblog - 07:20

#Candy Corn Cupcakes

Ingredients

• 1 white cake mix
• 2 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1/3 cup vegetable oil
• Garnish: candy corns and orange sprinkles
Buttercream Frosting:
• 1 cup butter
• 4 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup heavy whipping cream

 

 

Instructions

1. Preheat oven to 350 degrees and line cupcake pan with paper liners.
2. Combine all ingredients in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.
3. Divide batter in half and color one half orange and the other half yellow. Wilton has color gels that are really vivid. You can find them at craft stores.
4. Fill paper liners with about 1-2 Tablespoons of yellow batter. Then top with 1-2 Tablespoons of orange batter. Bake according to cake mix package directions - about 15-18 minutes. Cool cupcakes and frost with your favorite frosting and garnish with a candy corn and sprinkles. Makes 18 cupcakes.
5. For the Buttercream frosting: In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Notes

recipe inspired from Our Best Bites

Publisher: iblog - 07:19

Rainbow Cupcakes…because life isn’t always rainbows and skittles…

Ingredients

Cupcakes:
• 1 white cake mix
• 2 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1/3 cup vegetable oil
Frosting:
• 3 sticks butter (1 ½ cups), room temperature
• 6 cups powdered sugar
• 5 Tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (or just use all vanilla extract)
• Dash of salt

Instructions

1. For the Cupcakes: Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
2. Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color.
3. Use food coloring to color batter to desired intensity. Wilton brand gel colors have the brightest colors and wont thin your batter. They can be found at Walmart or Michaels.
4. To get a layered stripe like I used, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.
5. Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.
6. Bake them according to the package directions, until a toothpick comes out dry. Makes around 15 cupcakes.
7. Frost with your favorite frosting. Fancy it up by putting the frosting in a ziplock bag. Cut of the corner of the side of the bag and you have an instant frosting decorating bag.
8. For the frosting: Add butter and powdered sugar and beat until light and fluffy.
9. Add the coconut extract, vanilla extract, and salt. Mix until combined.
10. Gradually add milk (you may not need all of it) and beat for 2-3 minutes until fluffy.
11. Frost cooled cupcakes. Add rainbow colored sprinkles if desired.

Notes

cupcakes from OurBestBites ; frosting from The Girl Who Ate Everything

Publisher: iblog - 07:18

#Green #Sauce

Yield: 14 servings

Ingredients

• 4 ripe avocados
• 16 ounces sour cream
• 1 (10 ounce) can Rotel diced tomatoes, undrained
• 1 (4 ounce) can green chiles, undrained
• 3 ounces cream cheese
• 1 Tablespoon of garlic powder
• 2 teaspoons salt
• 1 teaspoon lemon juice

Instructions

1. Place all of the ingredients in the blender and process until smooth. Chill in the refrigerator until serving.
2. Serve with chips. This is also a great topping for burritos, tacos, and enchiladas.

Notes

Source: From reader Amanda M.

Publisher: iblog - 07:17

#Lemon Lush

Ingredients

Crust:
• 2 cups all-purpose flour
• 1 cup butter, softened
• 1 cup chopped pecans
Cream Cheese Filling:
• 2 (8 ounce) packages cream cheese, softened
• 2 cups powdered sugar
• 2 Tablespoon lemon juice
Pudding Layer:
• 2 (3.4 ounce) packages instant lemon pudding
• 3 cups milk
• Whipped Cream:
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don't have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.
3. Press the mixture into bottom of a 9x13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.
4. For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.
5. For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it's not thick yet. Once it has set up a little spread it over the cream cheese layer.
6. For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.
7. Chill dessert until ready to serve.

Notes

Usually I make all of the layers while the crust is cooking. I place them in separate bowls and chill them in the fridge until I'm ready to assemble.

Source: Adapted from Allrecipes

Publisher: iblog - 07:16

Raw Banana Split

For some reason, there's something about recreating a classic recipe and making it healthier that's so satisfying for me.  This raw banana split is no exception - I've been working on it for a while now, and I'm quite proud of how it turned out.

Decadent, impressive, and totally delicious; I tried to get as close to the original as possible.  If you have the ingredients made beforehand, it's actually pretty easy to put together, as everything keeps in the fridge or freezer quite well.

You don't have to go all out like this, either - I regularly make less elaborate banana splits using just a banana, vanilla ice cream, and chocolate sauce.  Feel free to experiment, interchange ingredients, and tweak the recipe to fit your personal tastes - it's very flexible!

Strawberry sauce can be substituted with raspberry sauce, pineapple with mango, and caramel with agave nectar.  Try using banana soft serve, or your favorite sorbet in place of the ice cream. Sprinkles can be replaced with fresh citrus zest or shredded coconut, and you can use pretty much any berry in place of the cherry.  Whipped cream can be omitted all together.  

Ingredients:

1 banana
1/4 recipe strawberry ice cream
1/4 recipe chocolate ice cream
1/4 recipe vanilla ice cream
1/2 recipe whipped cream
2 tbsp chocolate sauce and/or nutella
2 tbsp caramel and/or pineapple sauce
2 tbsp strawberry sauce
1 tbsp chopped nuts (peanuts, walnuts)
1 tbsp sprinkles
1 cherry

Directions:
Peel the banana and cut in half lengthwise, placing in the bottom of a shallow serving bowl.  On top of the banana slices, place a scoop of each kind of ice cream.  Top the strawberry ice cream with strawberry sauce, the chocolate with chocolate sauce, and the vanilla with pineapple or caramel sauce.  On top of each scoop, add a dollop of whipped cream.  Sprinkle one of the whipped creams with nuts, and the other with sprinkles - placing the cherry on the one remaining.  Serve immediately; it melts fast!










Publisher: iblog - 07:14

Instant Chocolate Cake

Total Time: 10 min

Directions

Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.

Publisher: iblog - 07:13

Ricotta With Balsamic Berries

Directions

Boil 1 cup balsamic vinegar, 2 tablespoons honey and a sprig of mint in a small saucepan until syrupy, about 7 minutes. Cool the syrup slightly, then drizzle over sliced strawberries and/or blackberries and ricotta.

Photograph by Antonis Achilleos Publisher: iblog - 07:12