8-9 oz. dark chocolate
– I use a combination of Chocolove brand Strong Dark Chocolate (70%) and Extra Strong Dark Chocolate (77%)
1/3 cup boiling water
5 eggs, separated
Pinch of salt
2 oz. Kahlua or Grand Marnier (optional, but recommended)
For this process, it helps to have two mixers. For example, a stand mixer to beat the egg whites and a hand mixer to beat the yolks. If only one mixer is available, you will need to clean the beaters between doing the yolks and whites.
Garnish with whipped cream and serve. For best results, allow to return to room temperature before serving.
3 medium sweet potatoes
4 cloves garlic
6 Tbsp butter
2 heaping Tbsp sour cream
1 heaping Tbsp finely chopped chives
Sea salt and freshly ground pepper to taste
Optional (for even more sweetness) - 1 Tbsp maple syrup or honey
Peeling the potatoes is optional, depending on the condition of the skin. If the skin is not too rough or thick, consider peeling only half the potatoes or none at all. Either way, cut the potatoes into about 1 inch cubes and steam, tightly covered, along with the garlic for about 20 minutes or until very soft.
Fish out the garlic cloves and smash them on a cutting board with the side of a chefs knife. Cut butter into smaller chunks and place with all other ingredients, except sour cream, in a mixing bowl. Dump in potatoes and garlic, and let it sit about 5 minutes to melt the butter. Mash with a potato masher or slotted spoon until most of the chunks are gone -- but some chunks are definitely okay and in fact add nice texture. Mix in sour cream. Adjust salt and pepper to taste, then serve.
1 ¼ cups vegetable oil
1 cup firmly packed light brown sugar
1 cup granulated sugar
4 large eggs
1 cup all-purpose flour
1 cup whole wheat flour (less 2 Tbsp)
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
3 cups finely shredded raw carrots, packed
8 oz canned crushed pineapple
½ cup finely chopped pecans
8 oz regular cream cheese
¼ cup unsalted butter, at room temperature
2 cups powdered sugar
1 ½ tsp vanilla extract
1 Tbsp grated lemon zest
Beat together cream cheese and butter until fluffy. Add powdered sugar and beat until well blended. Beat in vanilla and lemon zest.
Preheat oven to 350 degrees.
In large bowl, blend together oil and sugars. Add eggs one at a time, beating until well blended.
In a separate bowl, sift together flours, salt, baking soda, baking powder and cinnamon. Add flour mixture to oil mixture 1/3 at a time, beating just enough to blend together. Fold carrots, pineapple and pecans into batter in that order.
Pour batter into two greased and floured 9” round cake pans. Bake 35-40 minutes or until toothpick inserted into center comes out clean.
Cool cakes in their pans on a rack 10 minutes, then turn out onto rack to cool completely. Spread cream cheese frosting over first cake layer. Top with second layer and spread icing over remainder of cake.
For best results, allow to rest 12-24 hours before serving.
1 Cup All Purpose Flour
½ Cup Oat Flour
½ Cup Sorghum or Amaranth Flour
1 Tbsp. Baking Powder
½ tsp. Baking Soda
4 Tbsp. Flax Meal
2 Tbsp. Chia Seeds
1 Tbsp. Cinnamon
1 Pinch Salt
1 Tbsp. Unsalted Butter, melted
1 Tbsp. Maple Syrup
2 Cups Buttermilk (plus an extra ½ cup if needed)
Coconut Oil Spray
1 can pumpkin
1 cup sugar
¾ cups honey
1 cup vegetable oil
2/3 cup buttermilk
1 ½ cups white flour (“00,” all purpose or bakers)
½ cup whole wheat flour (or white whole wheat)
½ cup almond meal
½ cup flax meal
1 heaping Tablespoon pumpkin pie spice
1 heaping teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Combine all dry ingredients in a bowl.
In mixing bowl, combine sugar, honey and oil. Add eggs one or two at a time and mix together. Add pumpkin. Add dry ingredients a little at a time, as well as buttermilk, until everything is mixed together.
Grease (and flour) two loaf pans. Pour in batter no more than one inch from top.
Bake at 350 for 60-70 minutes.
Let cool in pans for for 10-15 min. then remove loaves to cooling rack.