Healthy Flourless Cake

I made this for my Mom's birthday, she is eating very healthy but, still wanted a yummy treat without eating the no no's that are part of her diet and life. Don't let the ingredients scare you! This is a yummy cake!!

Healthy Flourless Chocolate Cake
Adapted from a recipe at LowCarbFriends

Makes a 9" one layer cake

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR unrefined coconut oil
3/4 cup erythritol + 1/2 teaspoon pure stevia extract

OR 1/2 cup honey + 1 teaspoon pure stevia extract

OR 1 1/4 cup Splenda (using Splenda is not recommended)
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

And this frosting ...

Honey-Cinnamon Frosting:
¼ cup unsalted grass-fed butter
8 oz cream cheese, room temperature
½ cup honey
2 tsp ground cinnamon

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written. 

'Julie and Julia' Bruschetta

So have you seen the 'Julie and Julia 'movie? It is a must see movie for anyone who loves to cook and blog! The movie is really fun, but may leave you with certain cravings! There was a scene in the movie where Julie was making bruschetta for dinner for herself and her hubby. She toasted the bread in a pan of butter until it was crispy and then loaded on the tomato mixture. Her husband devoured it and kept oohing and aughing over it.
I can't believe we have not posted this recipe, as Chels, Mal and I have all made and love this.

Julie and Julia Bruschetta

For the tomato topping:

Red and orange juicy fresh garden tomatoes,

Chopped Fresh basil (a couple leaves)

Fresh garlic, minced (a couple)

Kosher salt to taste

Extra Virgin Olive oil (1-2 tsp)

Let this sit while you prepare the toast:

Heat a skillet on the stove top on medium high. Butter both sides of a slice of french bread, or toast in pan of melted butter. When the toast is done, top with the tomato topping and ENJOY!!

Whole Wheat Triple-Tomato Pizzas

We love this pizza. It is yummy and good for you! I never have sun-dried tomatoes on hand but I will "oven dry" some while I'm making the dough.

This recipe comes from a cookbook put together by two guys who live in New York City, the city of the Slice, you're bound to get a recipe for pizza.

The whole wheat dough works well because it absorbs the moisture of the sauce and the fresh tomatoes. The crust crisps up great.

"The 10 Things You Need to Eat"

by Anahad O'Connor and Dave Liberman

Ingredients
For the Dough:
2 1/2 cups whole wheat flour
1 1/2 teaspoons salt
1 tablespoon active dry yeast
2 teaspoons sugar
1 cup very warm water (about 110oF)
2 tablespoons olive oil
For the Toppings:
About 1 cup Marinara Sauce
About 16 sun-dried tomatoes packed in olive oil, roughly chopped with the oil
2 cups grated mozzarella cheese
4 large plum tomatoes, cored and thinly sliced
1 teaspoon hot red pepper flakes
1 teaspoon dried basil leaves
Olive oil for drizzling
Freshly grated Parmesan cheese for garnish
Cooking Directions
Whisk the flour and salt together in a large mixing bowl.
In a separate bowl, combine the yeast, sugar, and warm water and let stand until all the yeast has dissolved and the mixture starts foaming. Add the olive oil and pour the yeast mixture into the flour. Use a fork to combine the two until a loose dough forms.
Transfer the dough to a clean work surface or the bowl of a stand mixer fitted with the dough hook attachment and knead the dough for about 10 minutes. Place the kneaded ball of dough into a large, well-oiled mixing bowl, cover loosely with plastic wrap, and set aside in a warm, draft-free place until the dough has doubled in size, about 1 hour.
Preheat the oven to 400°F.
Place a large baking sheet in the oven (or use two to cook two pizzas at a time) and heat the baking sheet for at least 10 more minutes.
Turn the dough out onto a floured work surface and divide the dough evenly into 4 parts. Roll each part into an even disk, about 8 inches in diameter.
To make a pizza, spread about 1/4 cup of the marinara sauce onto a disk of dough, leaving about a 1/2-inch edge. Scatter a quarter of the sun-dried tomatoes over the sauce, then 1/2 cup of the mozzarella cheese, followed by some sliced tomatoes, 1/4 teaspoon each of the hot red pepper flakes and dried basil, and finally a good drizzle of olive oil.
Use an oven mitt or kitchen towel to remove the hot baking sheet from the oven, place the assembled pizza on it, and return it to the oven to cook for 15 minutes, until the crust is crispy and the cheese is bubbly and golden brown. Garnish the pizza with some freshly grated Parmesan and cut into slices to serve.

Repeat for the remaining 3 pizzas.

Yield: four 8-inch pizzas
YUMMY!!!

Homemade Mac and Cheese

Submitted by Colette



We went to dinner at "Iggy's" with some friends a couple of weeks ago and Randy ordered Mac & Cheese! He loved it, so I decided to make it for him. This does not compare to the boxed. It is a yummy comfort food.

MACARONI AND CHEESE

Serves 12 (I halved it)

8 Tablespoons butter
6 slices white bread (I used wheat) process into big crumbs
5 1/2 cups milk
1/2 cup all-purpose flour (I used wonder flour)
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups (about 18 oz.) grate sharp white cheddar cheese
2 cups Romano or Parmesan cheese
1 pound elbow macaroni (or pasta of choice) cooked and drained
Sour cream or tomatoes for garnish (optional)

1. Heat oven to 375. Butter a 3 qt casserole dish; set aside. Mix bread crumbs with 2 Tablespoons butter. Set aside.

2. Heat milk over medium heat. In separate pan melt remaining 6 tablespoons butter. When butter bubbles, add flour. Cook stirring, for 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking an whisking til mixture thickens.

4. Remove from heat. Stir in salt, nutmeg, peppers, and 2/3 of both cheeses.

5. Stir macaroni into cheese sauce. Pour mixture into prepared dish.

6. Sprinkle remaining cheeses an bread crumbs. (Top with tomatoes as prepared below if desired)
Bake until browned on top, 45 to 50 minutes.

Yum! :) I roasted sliced tomatoes on a cookie sheet, drizzled with olive oil, and sprinkled with coarse salt, pepper, and thyme for 10 minutes-then arranged on top of mac & Cheese before baking.