Sunday, November 23, 2014

Chocolate Cake

Ingredients
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling coffee
Chocolate Buttercream Frosting Recipe

Instructions

Preheat oven to 350ยบ F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.For the cake:Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling coffee to the cake batter. Beat on high speed for about 1 minute to add air to the batter.Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.Frost cake with Chocolate Buttercream Frosting

Cupcakes 18-20 min
2 - 8in rounds 35-40 min
13x9 30-35 min

Adapted from: http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

Chocolate Lava Cakes

4 tablespoons (1/2 stick) butter
½ cup bittersweet chocolate chips
1 egg
1 egg yolk
3 tablespoons granulated sugar
⅛ teaspoon salt
1 tablespoon natural cocoa powder


Instructions


Preheat the oven to 450°.Liberally grease two 7-ounce ramekins - it's crucial that the cakes don't stick! I used a paper towel to spread softened butter all around the inside of each ramekin. You can also sprinkle a little flour after you grease the ramekins, although the second time I made these I did not use flour and they slid right out.Combine the butter and chocolate in a glass bowl set over a pot of simmering water. Stir until melted.In a separate bowl, beat the egg with the egg yolk, sugar and salt on high until thickened and pale. This will take a good 3-4 minutes, so be patient. Scrape down the side of the bowl as needed.Whisk the cocoa powder into the melted chocolate, and then quickly whisk the mixture into the eggs. Don't overmix - stop once everything is incorporated.Spoon the batter into the ramekins. Bake for 10-12 minutes, until the sides are firm and the centers are still soft, but not jiggly. A minute can make a big difference, so keep an eye on the cakes.Let the cakes cool for 1 minute in the ramekins, and then set a plate face-down on top of each ramekin. While wearing an oven mitt, carefully flip the ramekin and plate over. Let stand for 10 seconds and then carefully lift the ramekin.


Adapted from: http://veggieandthebeastfeast.com/2014/01/28/molten-nutella-lava-cakes-for-two/

Zucchini Brownies

Ingredients

1 cup almond butter
1 1/2 cup grated zucchini
1/3 cup raw honey
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 1/4 cups chocolate chips


Directions

Preheat oven to 350.

  • Combine all ingredients except 1/4 of the chocolate chips in a large bowl.
  • Pour into a greased 9x9 baking pan. Let baked for 7 min. Remove from oven and mix them until the chocolate is mixed through.  Mix in 1/4 cup of chocolate chips.  Return to oven.
  • Bake 20-30 minutes or until a toothpick comes out clean.



Adapted from: http://fastpaleo.com/recipe/zucchini-brownies/

Pizza Crust


1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 cube Trader Joe's garlic
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Corn meal

Preheat oven to 400 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.Stir in flour, salt, garlic and oil. Beat until smooth. Let rest for 5 minutes.Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Original credit to: http://m.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/

Sunday, August 3, 2014

Paleo Sweet Potato Hash

2 sweet Potatoes, diced
1 medium onion, diced
2 tbls olive oil
crushed garlic to taste
salt & pepper to taste


In a frying pan on medium, heat up the oil. Add the onion and garlic.

When the onions start to become translucent, add the sweet potato and some salt. Cover and cook until tender, stirring frequently. I like to get mine a bit caramelized. Salt and pepper to taste.


Sunday, March 2, 2014

Fucking amazing pork chops

4 pork chops (no bone)
1 tsp Montreal Steak Seasoning (maybe less)
1/2 cup butter divided
2 1/2 tsp flour
1 tsp dried basil
1 tsp Better Than Bullion Beef
1 tsp pepper
2 cups of milk

  1. Season pork chops on all sides with Montreal steak seasoning.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
  3. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.

From : http://allrecipes.com/Recipe/Creamy-Herbed-Pork-Chops/?prop24=hn_slide1_Creamy-Herbed-Pork-Chops&evt19=1