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Thursday, August 27, 2015

Fudgy Flourless Chocolate Cake

I have a couple of dinner guests tonight--sweet missionaries from my church--and there is some gluten and dairy intolerance.  Makes for a lot of fun figuring out something to prepare for dinner. Fortunately (or not) the world seems to be going gluten- and dairy-free so there is a plethora of recipes out there.  I found this one via Facebook and thought I would give it a whirl.  It's a little bitter for my taste, but I am going to use a berry compote to sweeten it up.  Hope it works!  By the way, that is not a giant fork on the plate, but I did serve small wedges of the cake.

1 15-oz. can black beans, drained & rinsed
1/2 c. unsweetened cocoa powder
1/2 c. (about 4-5 large) egg whites
1/3 c. unsweetened applesauce (I used regular Cinnamon applesauce because that is what I had in my pantry)
1/3 c. canned pure pumpkin (I used fresh from my freezer)
1/4 c. Truvia spoonable calorie-free sweetener
1 1/2 t. baking powder
1 t. vanilla extract
1/4 t. salt
3 T. mini semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. line a 9" round cake pan with foil and generously spray with nonstick spray.
  2. Place all ingredients, except chocolate chips, in a food processor.  Puree until completely smooth and uniform.
  3. Fold in 1 T. chocolate chips (hmm...this could be why mine wasn't sweet enough.  I dumped 2 T. before I looked back at my recipe.)
  4. Spread mixture into the baking pan and smooth out the top.
  5. Evenly distribute the remaining chocolate chips over the top and lightly press into the batter.
  6. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.  I used convection bake for about 28 minutes.
  7. Let cool completely, about 1 hour.
  8. Makes 8 servings.  Top with fresh fruit, compote, whipped cream--use your imagination.
  9. Refrigerate leftover cake.  I will be serving mine chilled.  I think it will taste better.

SOURCE:  Hungry Girl via Facebook.

Wednesday, August 19, 2015

Reese's Peanut Butter Cookie Dough Dip

Love cookie dough?  Love peanut butter?  Love mini chocolate chips and Reese's cups?  Look no further!  You have the exact recipe you need!  This sweet dip is so yummy, it can be eaten as a finger-food appetizer, or as a dessert.

Ingredients List:

1/2 c. unsalted butter
1/2 c. light brown sugar
1/4 c. creamy peanut butter
8 oz. cream cheese, softened
3/4 c. powdered sugar
1 tsp. vanilla
1/2 c. mini semisweet chocolate chips
8 oz. package Reese's mini peanut butter cups (chopped or whole, 1 1/2 cups)


1. In a small saucepan over medium heat, melt butter.  Whisk in the brown sugar and heat until sugar dissolves.  Remove from heat; add vanilla.  Allow to cool to room temperature.

2. In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy.  On low, add in brown sugar mixture.  Mix until combined.

3. By hand, fold in chocolate chips and Reese's cups.  Serve immediately or store in the fridge until ready to serve.  Best if chilled overnight.

4. Serve with pretzels, animal crackers, graham crackers, apples, etc.  I like to serve them with these pretzels, in Everything flavor!   The sweet and salty combination is delicious!  Yum!

Servings: about 3 cups

Source: all over Pinterest, but I found it here: Shugary Sweets

Thursday, August 13, 2015

Aggression Cookies

Hey everyone! I am just bringing back and oldie but a goodie--literally.  Due to a busy week ahead, I thought it would be fun to repost this yummy cookie recipe.  Hope you enjoy.  Maybe you could even whip up a batch and have ready for those school lunches or after school "cookie talks" with the kiddos!

Do you ever just want to stick your hands down into something squishy and just work it until you've gotten rid of all those pent-up complaints/murmurings/naggings/why-can't-you-put-the-toilet-paper-on-the-holders/pick-up-your-clothes-I-am-not-your-maids?  Yes ma'am, this is your kind of recipe.  Check it out.  I apologize for not having a picture of me mixing my dough, but I am no good at selfies and I was by "myselfie" at the time.

3 cups brown sugar, packed
6 cups quick cooking oats
3 cups flour
6 sticks butter, very soft (almost melted)
1 T. baking soda

1.  Put all ingredients in a huge bowl and mix by hand until well incorporated, or until the smile returns to your face.  LOL...
2.  Form dough into small balls (smaller than a walnut in the shell) and place on ungreased cookie sheet (I like to use parchment paper on the sheets.). 
3.  Butter the bottom of a small glass, dip into granulated sugar and press each cookie ball.  Re-dip glass in sugar each time.
4.  Bake at 350 degrees F for 10-12 minutes.
5.  Makes about 11 dozen cookies.

Source:  Pat Brew, Brew Family Cookbook, Vol. 2.

Wednesday, August 5, 2015

Maple & Blueberry White Chocolate Chip Cookies

Here's a recipe for yummy, delicious cookies with only 5 ingredients! 

Ingredients List:

1/4 c. unsalted butter, softened
1/2 c. pure maple syrup
1 1/2 c. Krusteaz blueberry pancake mix
1 c. white chocolate chips
1 c. blueberries (fresh or frozen; just make sure they are fully thawed)


1. In a large mixing bowl, beat butter until light and fluffy.  Stir in syrup.  Add pancake mix.  Stir in chocolate chips by hand; stir until combined.  Gently stir in blueberries.

2. With a medium cookie scoop, place dough onto cookie sheet.  Bake at 350 degrees for 13 minutes, until done.

3. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Yield: 23 cookies

Nutrition Information, per Cookie: 107 Calories, 4.4 g Fat, 0.5 g Fiber, 0.8 g Protein

Source: Picky Palate

Thursday, July 30, 2015

Strawberry Rhubarb Pie

I have collected so many recipes over the years, but the ones I have kept the longest were from college--from  roommates or classes or church homemaking activities.  This is a favorite every time I make it--which isn't often enough.  Everyone raves about it.  I had never even heard of rhubarb until Mom Metzger made it for Sunday dessert when I went home with my roommate, Cindy, over break.  I was like, "That looks like celery, but it's red.  Is it a fruit or a vegetable?" (that's probably not what I actually said.  It was 1980.  Who remembers?) was amazing.  I made the pie a few days ago and decided I needed to know what kind of food this was.  Check out the collage below for the answer.

1 qt. rhubarb, cut up into 1/2" little chunks 
3/4 - 1 cup sugar
1/2 t. cinnamon
1/4 cup tapioca
3-oz. strawberry Jell-O
about 1/4 - 1/2 cup of water

1.  Mix everything but the Jell-O together in a large saucepan and bring to a boil.
2.  Add the Jell-O and stir to evenly combine.  
3.  Pour into prepared pie crust. Dot with butter, if desired.
4.  Place top crust over pie and flute the edges to seal.
5.  Cut slits in top crust to vent.
6.  Bake 40 minutes at 425 F.
7.  Cool in refrigerator.

*Note:  the filling may boil over a bit so be sure to have something under your pie to catch any drippings.

Source: Cindy Wilson's Mom in Buhl, Idaho, 1980.

Wednesday, July 22, 2015

Blueberry Coffeecake with Almond Streudel

I love fresh berries in the summertime!  This coffeecake is a delicious breakfast treat, mid-afternoon snack, or late night dessert!  It is moist and bursting with buttery blueberry flavor!

Ingredients List:

2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. fresh blueberries (1 pint)
1/3 c. packed light brown sugar
1/4 c. old-fashioned rolled oats
2 T. sliced almonds
1 T. all-purpose flour
1/4 tsp. cinnamon
2 T. butter (melted)
3/4 c. sugar
1/4 c. butter (softened)
2 T. vegetable oil
1 large egg, lightly beaten
1 c. low-fat buttermilk
2 tsp. grated lemon rind
1 T. fresh lemon juice


1. Combine 2 c. flour, baking powder, baking soda, and salt; stir with a whisk to combine.  Remove 2 T. flour mixture; sprinkle over blueberries, tossing to coat.

2. Combine brown sugar, oats, almonds, 1 T. flour, and cinnamon in a medium bowl.  Drizzle with 2 T. melted butter; toss to coat.

3. Place sugar, 1/4 c. softened butter, and oil in a large bowl.  Beat with a mixer at medium speed until blended.  Add egg; beat well. 

4. Add flour mixture and buttermilk, alternately to sugar mixture, beginning and ending with the flour mixture; mix after each addition.  Stir in lemon rind and juice.

5. Spoon half of the batter into a cooking spray-lined 9" square light metal baking pan.  Sprinkle evenly with 1 c. blueberry mixture.  Spoon remaining batter over blueberries.  Sprinkle evenly with remaining blueberries.  Sprinkle with brown sugar/oat mixture.

6. Bake at 375 degrees for 40 minutes.

7. Cool in pan on wire rack for 10 minutes, then cool completely.

Yield: 16 servings

Nutrition Information, per Serving: 190 Calories, 7 g Fat, 0.7 g Fiber, 3 g Protein

Source: Cooking Light June 2014 magazine

Thursday, July 16, 2015

Rosemary Olive Oil Bread

Sometimes I just forget about Pinterest.  Can you even fathom that?  And really, that is not a bad thing.  But once in a while I will go to my boards and find something that I really want to try.  This week it is this yummy bread--reminiscent of the bread at Macaroni Grill.  Just sayin'.  When I made this tonight, I put together a little "Italian Salsa" to dip the bread in, just like in a restaurant.  When we lived El Paso, Texas,  we went to another Italian place called Johnny Carino's--best Chicken Scaloppini on the planet, by the way--and when the waiter brought out the bread, he poured some olive oil in a little plate, added a little balsamic vinegar and some herbs and BAM!  He called it Italian Salsa.  You know because we were in Mexican salsa territory.  Get it?

1 cup warm water (100-110 degrees F)
1 T. sugar
2 t. active dry yeast
1 t. salt
2 T. fresh rosemary, chopped (you can use 2 t. dried, instead)
1/4 t. Italian seasoning
1/4 t. black pepper
2 T. extra virgin olive oil
1 1/2 cups white whole wheat flour 
1/2 cup bread flour, plus extra for kneading
1 egg, whisked with 1 T. water, for egg wash
dried rosemary for sprinkling on top

1.  In a large bowl, combine the warm water, sugar and yeast.  Let sit 10 minutes to proof.

2.  Stir in the salt, fresh rosemary, seasonings, olive oil, and whole wheat flour.  Add the bread flour and stir until the dough forms a ball.  Knead on a lightly floured surface for about 5 minutes, adding in more flour to prevent sticking and for a smooth dough.

3.  Place the dough in a lightly greased bowl; cover and let rise until doubled in size, about 1 hour.

4.  Punch down the dough and form into a round loaf.  Place on a cornmeal dusted pizza peel or parchment paper (I used this), cover and let rise until doubled in size, about 45 minutes.

5.  Meanwhile, preheat oven and a pizza stone to 400 degrees F.  When the dough has risen, gently brush top with egg wash and sprinkle with some dried rosemary.

6.  Bake  for 20-25 minutes or until the top is golden brown and sounds hollow when you tap on it.

SOURCE:  A Hint of Honey via Pinterest