Hash browns
Challah Toast
Spinach
mushroom
arugula
Hungarian sausage
Sunday, July 18, 2010
Thursday, June 17, 2010
Sunday, June 13, 2010
Saturday, May 15, 2010
Wednesday, May 5, 2010
Wednesday, April 28, 2010
Monday, April 26, 2010
Tuesday, March 30, 2010
Monday, March 22, 2010
Friday, February 19, 2010
Wednesday, February 3, 2010
brown snacks
chocolate sweet potato torte
chocolate black pepper cookies
chocolate covered Espresso beans
chocolate black pepper cookies
chocolate covered Espresso beans
We turned our house into a recording studio, i made snacks to keep our energy up: here is the recipe for the cake, which is wheat free- first printed in January 2010 Vegetarian Times:
1 cup packed cooked, mashed orange-fleshed sweet potato
1½ cups sugar, divided
1 cup almond flour ½ cup unsweetened dark-chocolate cocoa powder
1 ⁄ 2 tsp. salt
4 large eggs
2 oz. bittersweet chocolate
2 Tbs. Almond Milk
1. Preheat oven to 375°F. Coat 9-inch springform pan with cooking spray and line the bottom with parchment paper.
2. Blend sweet potato, 1 cup sugar, almond flour, cocoa, and salt in food processor 30 seconds, or until smooth, scraping bowl as necessary.
3. Separate 3 eggs, placing whites in bowl of electric mixer. Add 3 yolks and remaining whole egg to sweet potato mixture; pulse to combine. Transfer sweet potato mixture to large bowl.
4. Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining 1/2 cup sugar; beat 2 minutes more, or until stiff, glossy peaks form.
5. Fold one-third egg white mixture into sweet potato mixture with spatula. Gently fold in remaining whites. Pour into tin and bake for 20 min, or until skewer inserted into the center of cake comes out clean.
6. Let the cake cool. Meanwhile, melt chocolate and Almond milk, being careful not to burn. When cake is fully cooled pour chocolate onto the top of cake.
1 cup packed cooked, mashed orange-fleshed sweet potato
1½ cups sugar, divided
1 cup almond flour ½ cup unsweetened dark-chocolate cocoa powder
1 ⁄ 2 tsp. salt
4 large eggs
2 oz. bittersweet chocolate
2 Tbs. Almond Milk
1. Preheat oven to 375°F. Coat 9-inch springform pan with cooking spray and line the bottom with parchment paper.
2. Blend sweet potato, 1 cup sugar, almond flour, cocoa, and salt in food processor 30 seconds, or until smooth, scraping bowl as necessary.
3. Separate 3 eggs, placing whites in bowl of electric mixer. Add 3 yolks and remaining whole egg to sweet potato mixture; pulse to combine. Transfer sweet potato mixture to large bowl.
4. Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining 1/2 cup sugar; beat 2 minutes more, or until stiff, glossy peaks form.
5. Fold one-third egg white mixture into sweet potato mixture with spatula. Gently fold in remaining whites. Pour into tin and bake for 20 min, or until skewer inserted into the center of cake comes out clean.
6. Let the cake cool. Meanwhile, melt chocolate and Almond milk, being careful not to burn. When cake is fully cooled pour chocolate onto the top of cake.
Thursday, January 21, 2010
Saturday, January 2, 2010
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