May 31, 2006
flourless chocolate cake
ingredients
1 cup of unsalted butter
1/2 cup of bittersweet chocolate
3 eggs
1/2 cup of unsweetened cocoa
3/4 cup of sugar
directions
1. Preheat oven to 150 degrees celsius.
2. Butter the cake pan or muffin tin.
3. Coarsely chop the chocolate and melt with butter in a double boiler over simmering water, stirring occasionally to blend.
4. Remove from heat and let cool.
5. Meanwhile, in a large bowl, beat the eggs at medium speed until thick, about 1 minute.
6. At low speed, beat in sifted cocoa and then the sugar to partially blend.
7. Scrape down sides of bowl with a rubber spatula.
8. Beat mixture at high speed until thick, about 1 minute.
9. Add the melted chocolate and beat at medium speed until blended.
10. Scoop 1/3 cup batter into each muffin cup or pour into cake pan.
11. Place muffin tin on jelly roll pan in the center of oven.
12. Pour enough hot water into the pan to reach 1/2 inch up the sides of muffin cups. (This is not necessary for cake pan.)
13. Bake for 20 minutes or until done.
Posted by Tracey at 11:18 PM
flourless peanut butter cookies
ingredients
1 cup of peanut butter
1 cup of sugar
1 egg, beaten
1 tsp. vanilla
directions
1. Mix peanut butter and sugar until fluffy.
2. Add eggs, stir in vanilla.
3. Mix well.
4. Roll in 3/4 inch balls.
5. Use fork to flatten.
6. Bake on ungreased cookie sheet for 10 minutes at 180 degrees celcius.
7. Cool on baking sheets.
Posted by Tracey at 11:15 PM
peanut butter carob fudge
ingredients
2 cups of carob buds
1/2 cup of honey
2 cups of peanut butter
directions
1. In the microwave, melt the carob buds and honey (be careful not to burn it!)
2. When carob buds are melted, remove from stove and add the peanut butter.
3. Stir well until blended.
4. Pour into greased tin (rectangular in shape).
5. Refrigerate until set and then cut into squares.
6. Serve and enjoy!
Keep finished fudge in the fridge.
Posted by Tracey at 11:09 PM