Flourless Chocolate Cake

Realistically, this is a most-things-less cake, as it only has 3 (or 4) ingredients! It is, as you’ll guess from the ingredient list, super rich – one of my coworkers said it was like injecting cacao directly into your veins – and it has a similar texture to cheesecake. Hmm, making an Oreo crust under this is an option for the future, perhaps…?

IMG_7328

My mom sent me this recipe, and it does have a fourth ingredient, coffee, but both she and I left that out, so, while I can’t tell you how it is with coffee, I can tell you it’s fantastic without!

Ingredients:

  • 8 large eggs
  • 1 pound bittersweet or semisweet chocolate, coarsely chopped
  • 1 cup unsalted butter, cut into 1/2″ pieces
  • 1/4 cup coffee (optional!)

Adjust the rack in your oven to a lower-middle position, and preheat the oven to 325. Grease an 8″ springform, line the bottom with parchment, then grease again. Wrap the outside of the pan with two crossed pieces of aluminum foil to help prevent any leaks, then put the springform in a large pan (like a 9X13″). Set some water to boil.

In a large bowl, beat the eggs (both white and yolk) until doubled in volume, about 5 minutes. This may seem like it’s not going anywhere at first, and you don’t want to reach stiff peaks (I don’t think you even could, with the yolks in there) but it will gradually grow significantly as more air is worked in.

IMG_7311Combine the chocolate and butter (and coffee, if using) in the bowl of a double boiler over just-simmering water (or just in a pot over very low heat, if you don’t have a double boiler). Cook until both butter and chocolate are completely melted and can be stirred together totally smooth.

IMG_7312Gently fold 1/3 of the beaten eggs with a rubber spatula, stirring gently until completely combined. Repeat with each of the other two thirds, again stirring gently to not deflate the eggs.

IMG_7313 IMG_7314 IMG_7317Gently pour the batter into the prepared springform pan, and smooth the top with your rubber spatula.

IMG_7319Pour the boiling water into the outer pan until it comes up to about half-way up the sides of the springform, then carefully transfer the whole thing to the oven. Bake 22-25 minutes, then remove from the oven, take the springform out of the larger pan, and let it cool on a wire rack. At this point the center of the cake will still seem VERY jiggly and uncooked, but as it cools it will firm up.

IMG_7320Once it has reached room temperature*, cover tightly with plastic wrap and refrigerate at least four hours before serving.

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This would probably be good with vanilla ice cream, or whipped cream if you hadn't just thrown your whipped cream out so you didn't have to move it to your new house...

This would probably be good with vanilla ice cream, or whipped cream if you hadn’t just thrown your whipped cream out so you didn’t have to move it to your new house…

 

 

*If you don’t have time to let it cool fully, put some paper towel over the cake pan and under the plastic wrap, so that as water condenses on the top it doesn’t rain back onto the surface of the cake.

IMG_7321 IMG_7322

Flourless Chocolate Cake

I’m sure this is elsewhere on the internet, but my mom sent me the recipe!

  • 8 large eggs
  • 1 pound bittersweet or semisweet chocolate, coarsely chopped
  • 1 cup unsalted butter, cut into 1/2″ pieces
  • 1/4 cup coffee (optional)

Adjust the rack in your oven to a lower-middle position, and preheat the oven to 325. Grease an 8″ springform, line the bottom with parchment, then grease again. Wrap the outside of the pan with two crossed pieces of aluminum foil to help prevent any leaks, then put the springform in a large pan. Set some water to boil.

In a large bowl, beat the eggs (both white and yolk) until doubled in volume, about 5 minutes.

Combine the chocolate and butter (and coffee, if using) in the bowl of a double boiler over just-simmering water. Cook until both butter and chocolate are completely melted and can be stirred together totally smooth. Gently fold 1/3 of the beaten eggs with a rubber spatula, stirring gently until completely combined. Repeat with each of the other two thirds.

Gently pour the batter into the prepared springform pan, and smooth the top with your rubber spatula. Pour the boiling water into the outer pan until it comes up to about half-way up the sides of the springform, then carefully transfer the whole thing to the oven. Bake 22-25 minutes, then remove from the oven, take the springform out of the larger pan, and let it cool on a wire rack. Once it has reached room temperature, cover tightly with plastic wrap and refrigerate at least four hours before serving.

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‘Greek’ Hummus

This is so simple it hardly counts as a recipe, but I really like it! It’s both quite spinach-y and hummus-y, and I think would be good as a veggie dip. I threw it in a wrap with some more spinach and some chicken, and loved it!

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Ingredients:

  • 1 14 ounce can chickpeas, drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 1 cup baby spinach
  • 2 tablespoons lemon juice

Combine all the ingredients in a food processor.

IMG_7305Process until smooth.

IMG_7306And you’re done! The perfect level of effort!

New house (AGAIN) = new-to-the-blog plates!

New house (AGAIN) = new-to-the-blog plates!

IMG_7309

I'm really into this, despite how much green is going on!

I’m really into this, despite how much green is going on!

Greek Hummus

Adapted from an infographic.

  • 1 14 ounce can chickpeas, drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 1 cup baby spinach
  • 2 tablespoons lemon juice

Combine all ingredients in a food processor and process until smooth.

 

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Tim Tam Slam Ice Cream

A few months ago, I heard about the existence of a bike ride called the Tam Slam. For obvious reasons, this got me thinking of Tim Tam Slams. If you’re not familiar, a Tim Tam Slam is when you take a Tim Tam (rectangular, chocolate covered Australian cookie), bite off opposite corners, and then use it like a straw to drink hot chocolate until the heat of the hot chocolate melts the cookie. It’s delightful! By the time I got some Tim Tams and was ready to do something with them, however, it was a bit warm for hot chocolate, so I’ve tried to recreate the experience in a more summer-appropriate form. It turns out quite nicely!

IMG_7217Ingredients:

  • 10 ounces marshmallows
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • 1/3 cup chocolate syrup
  • 8 Tim Tams, roughly chopped

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Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve.

IMG_7213Transfer the mixture to a bowl, and chill in the refrigerator 30 minutes or until cold. When the marshmallow mixture is cold, in a separate large bowl, beat the heavy cream to the soft peak stage. Beat in the vanilla, then add the marshmallow mixture and beat until combined.

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This was the last thing my hand mixer will ever mix. RIP

Pour the mixture into your ice cream maker, freezing according to its directions. When the mixture is just about frozen, add the chocolate syrup and Tim Tam pieces, and let churn until well mixed.

IMG_7215It’s the perfect summer version of the Slam!

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Tim Tam Slam Ice Cream

  • 10 ounces marshmallows
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • 1/3 cup chocolate syrup
  • 8 Tim Tams, roughly chopped

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve. Transfer the mixture to a bowl, and refrigerate 30 minutes or until cold. When the marshmallow mixture is cold, in a separate large bowl, beat the heavy cream to the soft peak stage. Beat in the vanilla, then add the marshmallow mixture and beat until combined.

Pour the mixture into your ice cream maker, freezing according to the machine’s directions. When the mixture is just about frozen, add the chocolate syrup and Tim Tam pieces, and let churn until well mixed.

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Raspberry Crème Brûlée

This is a weird one, as it neither uses cream nor… brulees? Anyway you don’t use a torch or a broiler! I’ll admit it’s been years since I’ve had proper creme brulee, but this really grew on me, especially with the berries, and was super simple, so…worth trying at some point when you bought whole milk for something else and need to use it up, at least!

I found that the topping didn’t make enough to cover, so I’m just going to go ahead and double it in the ingredient list below. If you’re not planning on eating the whole thing at once (presumably with help) I’d say just make half and try to pour it just on one half, as the topping will sort of dissolve into the cream part over time, so you can just cover the other half the next day!

Ingredients:

Pudding:

  • 2 cups raspberries
  • 1/3 cup sugar
  • 1/4 cup corn starch
  • 1/3 teaspoon salt
  • 2 3/4 cup whole milk (the recipe just says milk, I’d go with whole so it’s at least cream-adjacent)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest

Topping:

  • 1/2 cup sugar
  • 2 tablespoons light corn syrup

Rinse and dry your berries, then spread them in the bottom of a shallow 8 to 9 inch dish. Set aside.

IMG_7104

These berries were weak on the vibrancy scale.

In a heavy-bottomed saucepan, combine the sugar, corn starch, and salt for the putting. Gradually stir in the milk while whisking. Continuing to whisk, bring to a boil over medium heat, then let boil 1 minute.

IMG_7105Remove from the heat and stir in the butter, vanilla, and orange zest.

IMG_7106Pour the mixture over the berries, cover with saran wrap, and refrigerate 3-4 hours.

IMG_7107After the wait, in a small saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes light golden. This feels like it takes forever, but when it does melt it happens very quickly, so do pay attention and take it off the heat before it burns!

Nearly there...

Nearly there…

Quickly drizzle the melted sugar over the top of the custard, then put back in the fridge to chill for an additional 15 minutes.

See? It needed more topping!

See? It needed more topping!

To serve, crack the topping with the back of a spoon, then scoop and plate.

Not pictured: The fact that after the first slice, you can actually take out whole pieces without making a mess.

Not pictured: The fact that after the first piece, you can actually take out whole slices/pieces without making a mess.

Raspberry Crème Brûlée

From Joey Green’s Magic Meals.

Pudding:

  • 2 cups raspberries
  • 1/3 cup sugar
  • 1/4 cup corn starch
  • 1/3 teaspoon salt
  • 2 3/4 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest

Topping:

  • 1/2 cup sugar
  • 2 tablespoons light corn syrup

Rinse and dry your berries, then spread them in the bottom of a shallow 8 to 9 inch dish. Set aside.

In a heavy-bottomed saucepan, combine the sugar, corn starch, and salt for the putting. Gradually stir in the milk while whisking. Continuing to whisk, bring to a boil over medium heat, then let boil 1 minute. Remove from the heat and stir in the butter, vanilla, and orange zest.

Pour the mixture over the berries, cover with saran wrap, and refrigerate 3-4 hours.

After the wait, in a small saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes light golden.

Quickly drizzle the melted sugar over the top of the custard, then put back in the fridge to chill for an additional 15 minutes.

To serve, crack the topping with the back of a spoon, then scoop and plate.

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Shrimp Arrabbiata with Spaghetti Squash

I had been seeing the word arrabbiata around a bit last week, and had no idea what it was, but luckily this recipe popped up and answered the question! This makes a lightly spicy sauce and a very low calorie meal. (You could theoretically use regular pasta instead of the spaghetti squash. Some of you may have noticed that I’ve been using a lot of spaghetti squash and cauliflower lately, and posting less/fewer desserts, but relatedly, I’ve been losing a bunch of weight, so this will probably continue.)

IMG_7100This may be only the 3rd time I’ve cooked shrimp, but it’s really easy!

Ingredients:

  • 1 medium spaghetti squash
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 teaspoon red pepper flakes
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 12 ounce raw medium shrimp, peeled, tails removed, deveined
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scrape out the seeds and membrane. Place the squash pieces, cut-side-down, on a baking sheet, and cook for 1 hour.

With about 20 minutes to go, spray a medium pot with non-stick spray and heat over medium-high heat. Add the onion, garlic, and red pepper flakes, stirring occasionally until the onion has softened and started to turn golden, about 5 minutes.

IMG_7097Add the crushed tomatoes and Italian seasoning and stir together, cooking until the tomatoes are warm.

IMG_7098Reduce the heat to medium-low, then add the shrimp and cook 5 minutes, until shrimp are cooked through. Remove the pot from the heat, stir in the basil, cover, and set aside.

IMG_7099Remove the cooked spaghetti squash and scrape out the strands, transferring them to a strainer to drain any extra liquid. Pat dry with paper towel if they still seem pretty watery, then transfer to a bowl and stir in the salt and pepper.

Serve the squash covered with the tomato/shrimp mixture. The recipe makes 4 pretty large portions.

IMG_7102

Next time, I clearly need to do better draining the spaghetti squash…

Shrimp Arrabbiata with Spaghetti Squash

Slightly adapted from Hungry Girl.

  • 1 medium spaghetti squash
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 teaspoon red pepper flakes
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 12 ounce raw medium shrimp, peeled, tails removed, deveined
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scrape out the seeds and membrane. Place the squash pieces, cut-side-down, on a baking sheet, and cook for 1 hour.

With about 20 minutes to go, spray a medium pot with non-stick spray and heat over medium-high heat. Add the onion, garlic, and red pepper flakes, stirring occasionally until the onion has softened and started to turn golden, about 5 minutes.

Add the crushed tomatoes and Italian seasoning and stir together, cooking until the tomatoes are warm. Reduce the heat to medium-low, then add the shrimp and cook 5 minutes, until shrimp are cooked through. Remove the pot from the heat, stir in the basil, cover, and set aside.

Remove the cooked spaghetti squash and scrape out the strands, transferring them to a strainer to drain any extra liquid. Pat dry with paper towel if they still seem pretty watery, then transfer to a bowl and stir in the salt and pepper.

Serve the squash covered with the tomato/shrimp mixture.

 

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Cauliflower Pizza Bagels

I’ve been doing a lot with riced cauliflower lately, and it works in a good variety of ways because it doesn’t have much flavor itself, so you can do what you want with it while creating some lower calorie recipes. To make riced cauliflower, you just chop up a head of cauliflower small enough that you can get it in a food processor, process it into tiny bits, then put all of it in a microwave-safe bowl, cover with saran wrap, and microwave 10 minutes. You’re then ready to go for a whole variety of recipes like cauliflower pizza crust, as the rice in your favorite fried rice recipe, or in the recipe below:

IMG_6960 IMG_6807Ingredients:

  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • 1 cup riced cauliflower
  • 25-30 slices pepperoni cut into quarters
  • 1/2 tsp fennel seed
  • 3/4-1 tsp garlic powder
  • 1/2 tsp crushed red pepper
  • 2 medium tomatoes, diced

I added a lot more tomato than the blog where I got this recipe, but seeing as it’s your only sauce stand-in, I think it’s important. Another important thing for this recipe is that you cook it in either a donut pan or a mini-muffin tin, nothing bigger. The key to the tastiness of this is the well browned/crisped edges, so doing it in a regular sized muffin tin or something else large like that would really throw off the proportion of center to crispy edges.

Preheat your oven to 400 degrees and lightly grease your donut pan/mini-muffin tin. Stir all the ingredients together in a medium bowl.

IMG_6956Spoon the mixture into the prepared pan.

IMG_6804 IMG_6957Bake 30 minutes, or until they are well browned and firm.

IMG_6805 IMG_6958…and that’s it! Nice!

IMG_6959 IMG_6808

Cauliflower Pizza Bagels

Slightly adapted from Up Late Anyway.

  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • 1 cup riced cauliflower
  • 25-30 slices pepperoni cut into quarters
  • 1/2 tsp fennel seed
  • 3/4-1 tsp garlic powder
  • 1/2 tsp crushed red pepper
  • 2 medium tomatoes, diced

 

Preheat your oven to 400 degrees and lightly grease your donut pan/mini-muffin tin. Stir all the ingredients together, then spoon into the prepared pan. Bake 30 minutes, or until they are well browned and firm.

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Buffalo Turkey with Spaghetti Squash

Kind of a combination of the recent buffalo turkey chili and the spaghetti squash lasagna boats, this is just a different way to combine things that remains delicious, filling, and decently healthy.

IMG_6954Ingredients:

  • 1 large spaghetti squash
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 2 ribs celery
  • 1 small onion
  • 1 carrot
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 3/4 tablespoon ground cumin
  • 3/4 tablespoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounce can tomato sauce
  • 1/2 cup Franks buffalo sauce
  • 1/2 cup blue cheese crumbles

Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scrape out the seeds, then sprinkle the insides with salt and pepper. Place cut-side down on a baking dish with edges and bake for an hour.

IMG_6948During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey.

IMG_6949Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce.

IMG_6950Sprinkle the blue cheese over the mixture.

IMG_6952When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.

Serve the turkey mixture over the squash.

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Buffalo Turkey with Spaghetti Squash

  • 1 large spaghetti squash
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 2 ribs celery
  • 1 small onion
  • 1 carrot
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 3/4 tablespoon ground cumin
  • 3/4 tablespoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounce can tomato sauce
  • 1/2 cup Franks buffalo sauce
  • 1/2 cup blue cheese crumbles

Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scrape out the seeds, then sprinkle the insides with salt and pepper. Place cut-side down on a baking dish with edges and bake for an hour.

During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey. Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce. Sprinkle the blue cheese over the mixture.

When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.

Serve the turkey mixture over the squash.

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