Saturday, November 27, 2010
All I can really say about these brownies is YUM. We ate almost the whole thing in one night so be warned. There are a lot of steps but it's not a difficult recipe if you follow the instructions correctly. They turn out gooey so don't wait for them to seem fully cooked before you pull them out of the oven. Very easy to make this gluten-free because there's not a ton of flour in it in the first place.
Cream cheese layer
* 8 ounces cream cheese, at room temperature
* 1 egg yolk
* 1 tsp vanilla
* 2 tbsp sugar
* 5 tbsp butter
* 2 cups chocolate chips
* 2 eggs
* 1/2 cup sugar
* 1/2 cup flour (gluten-free if needed - Bob's Red Mill)
* 1 tsp vanilla
* 1/2 tsp baking powder
* 1/4 tsp kosher salt
1. Preheat the oven to 325°F.
2. Lightly grease a square 8X8-inch pan.
3. Melt the butter and 1 cup of the chocolate together until smoothly melted.
4. Put aside and let come to room temperature.
Cream cheese layer:
5. Put the cream cheese in a mixer bowl and mix until it's smooth.
6. Add the rest of the cream cheese layer ingredients, beating well.
7. In a separate bowl from the cream cheese mixture, mix the eggs and the sugar.
8. Add the chocolate mixture and mix well until combined.
9. Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well.
10. Pour half the chocolate mixture into the prepared pan.
11. Dollop the cream cheese mixture over that.
12. Add the remaining chocolate mixture.
13. Take a knife and gently draw it through the batter to swirl.
14. Careful not to swirl too much!
15. Bake in the oven about 30 minutes or until a fork almost comes out clean.
16. Let cool and enjoy!
This is a super easy recipe and I was surprised out good it turned out! You can opt for canned or fresh beans but I 100% suggest making them fresh. It is not that hard to cook beans people! I used to be a canned girl until I realized how much better they taste fresh. Just soak them all day and simmer for a few hours. I will probably share my bean cooking method in another post.
This bean dip is quite tangy and is good to serve with chips or add it to nachos!
A helpful tip - if you are using home-grown jalapenos like I did, do NOT touch the insides with your bare hands! I made this mistake and my hands were burning for 3 days. Please wear gloves =)
You will need:
2 cups cooked black beans
1 yellow onion (chopped)
1/2 a bunch of cilantro
1 tbsp cumin
1 lime (juiced)
1 tbsp red wine vinegar
2 jalapenos (more if you like a little extra spice) - seeded
1 clove garlic (crushed)
1 medium tomato (chopped)
1/2 a small red onion (chopped)
Salt (to taste)
1. Fry onion with a little oil in a medium frying pan. Cook them on medium heat, stirring occasionally until caramelized.
2. Stir in the cooked beans and cumin and let simmer for 10 minutes.
3. Remove from heat.
4. In food processor, add cilantro, vinegar, lime juice, garlic and jalapenos.
5. Add bean mixture and process until smooth. Add salt to taste.
6. That's it! Top with tomatoes and onion.
7. Enjoy =)
Friday, November 5, 2010
Here is a recipe that is perfect for chocolate lovers like myself. It is sure to satisfy any chocolate craving. It's not too sweet but it is very rich! It is a torte that doesn't have any flour in it (the egg is what gives it the texture - which I might add, is very creamy and delicious) so it is perfect for those on a gluten-free diet.
I looooved it with a scoop of ice cream on top! Or it would be great with fresh whipped cream or berries.
16 oz semi-sweet chocolate chips
1/2 cup (1 cube) butter (or butter substitute)
5 large eggs, separated
1 tablespoon vanilla
1 tablespoon almond extract (optional)
1/4 cup powdered sugar
1. Heat oven to 250 degrees and spray a formspring pan with cooking spray, then dust with cocoa powder.
2. In 2 qt saucepan over low heat, melt chocolate with butter until fully blended. Remove from heat.
3. In small bowl, combine egg yolks with vanilla and almond extract.
4. Mix egg yolk mixture to chocolate mixture until blended.
5. With a mixer at high speed, beat egg whites until soft peaks form.
6. Beat sugar into the egg whites until stiff peaks form.
7. Fold beaten egg whites into chocolate mixture 1/3 at a time.
8. Pour batter into pan and spread evenly.
9. Bake for 1 hour or until toothpick almost comes out clean.
10. Let cool and dust with powdered sugar. Slice into wedges.