chocolate

Eating My Way Through the Holidays! Yuletide Favs: Gluten-Free Chocolate Cake!

Eating My Way Through the Holidays! Yuletide Favs: Gluten-Free Chocolate Cake! You know you love chocolate. Who doesn’t? If you find yourself avoiding baked goods due to its wheat content, worry no more. This cake is completely flourless. The results are rich, chocolaty, and extremely satisfying for any sweet tooth craving. Dust it with powdered sugar and garnish each slice with fresh strawberries for a gourmet finish. Hurray for Chocolate!

GLUTEN-FREE CHOCOLATE CAKE

Ingredients:

1 1/2 cups semi-sweet chocolate chips

15-ounce can organic garbanzo beans, rinsed and drained

4 eggs

3/4 cup sugar

1/2 teaspoon baking powder

1 tablespoon almond extract

1 tablespoon powdered sugar, for dusting

1/4 cup almond slices (optional)

Whipped cream

Fresh strawberries, garnish

Instructions:

Preheat oven to 350°. Grease a 9″ round cake pan. Melt the chocolate chips in a microwave-safe bowl for 2 minutes on high. Stir after 1 minute. Repeat until chocolate is melted and smooth. In a food processor, combine garbanzo beans and eggs. Blend until smooth, about 4 minutes. Add sugar and baking powder. Pulse to mix. Pour in melted chocolate and almond extract. Blend until smooth, scraping sides as needed. Transfer batter to the cake pan. Bake 40 minutes or until a cake tester comes out clean. Cool on a wire rack for 10 minutes. Invert onto a serving plate. Dust with powdered sugar. Sprinkle with almond slices. Garnish with whipped cream and strawberries.

Dining Outside the Home: Eiffel Tower Restaurant in Las Vegas, Nevada

Dining Outside the Home: Eiffel Tower Restaurant in Las Vegas, Nevada! There’s nowhere more romantic than a table for two on the eleventh floor of the Eiffel Tower, in my opinion. As the sun dips below the horizon, a light show of the marvelous Bellagio fountains sway to the beat of Paris music. It’s nothing short of magical. At the beginning of the night, be sure to order dessert: a light, decadent soufflé that bakes while you dine. Grand Marnier is my favorite. You can thank me later. Whether it’s a special occasion, honored celebration, or date night, any meal in the plush dining room becomes extraordinary. Pamper yourself. Gaze at the glittering lights of the Las Vegas skyline. Sip on French champagne. Hold hands. Nibble on chocolate. At the end of the night you will have experienced “The Eiffel Affair”, without the airfare to France.

Eating My Way Through the Holidays! Yuletide Favs: Bourbon Balls!

Eating My Way Through the Holidays! Yuletide Favs: Bourbon Balls! Remember the scene from “The Grinch Stole Christmas” where the adults in Whoville are throwing a key party? Well, I’m convinced they may have been nibbling on holiday Bourbon Balls based on the way they were flirting and having a crazy-fun time. Be forewarned. This recipe does contain chocolate and alcohol. You may want to mention it.

BOURBON BALLS

Ingredients:

1 cup semi-sweet chocolate morsels

3 tablespoons corn syrup

1/2 cup bourbon

2 1/2 cups vanilla wafer crumbs

1/2 cup powdered sugar

1 cup pecans, finely chopped

Granulated sugar

Instructions:

Pulse vanilla wafers in a food processor to make crumbs. Set aside. Over hot (not boiling) water, melt chocolate morsels; remove from heat. Blend in corn syrup and bourbon. In a large bowl, combine vanilla wafer crumbs, powdered sugar, and nuts. Add chocolate mixture. Blend well. Chill 30 minutes. Using a melon ball utensil, scoop dough into 1″ balls. Roll in granulated sugar. Store in covered container for several days to season flavor.

Eating My Way Through the Holidays! Yuletide Favs: Easy Energy Balls!

Eating My Way Through the Holidays! Yuletide Favs: Easy Energy Balls! Do you ever get those mid-morning blahs where all you want to do is go back to bed? Well, here’s a way to get a tasty boost of energy without the guilt of a candy bar. By choosing pure and organic ingredients, you not only reap the health benefits, but you also gain the satisfaction your tummy needs in order to feel full. Make up a batch in minutes, store in the refrigerator, then Grab and Go!

EASY ENERGY BALLS

Ingredients:

1 cup organic creamy dark roasted peanut butter

2/3 cup pure honey

2 cups flaked coconut

2 cups old fashioned whole grain oats

1 cup organic flaxseed

1 cup dark chocolate chips

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 cup ground nuts

Instructions:

Warm peanut butter just enough to blend well with the honey. Remove from heat and add coconut, oats, flaxseed, and chocolate chips. Mix well. Sprinkle in cinnamon and vanilla extract. Mix thoroughly. Roll into 30 bite-size balls, coat in ground nuts, and store in the refrigerator in a sealed container.

Dining Outside the Home: Gibson’s Donuts in Memphis, Tennessee

Dining Outside the Home: Gibson’s Donuts in Memphis, Tennessee! Who is obsessed with donuts? Anyone? Glazed. Cake. Chocolate. Powdered Sugar. Cream-filled. Sprinkles. Jelly. Bacon. Fritters. The list goes on and on. We like donuts for breakfast, snack, parties, celebrations, dessert, just about any time of day or night. That is the reason Gibson’s Donuts is such a landmark on Mt. Moriah Road in Memphis, Tennessee. Their reputation for 24-hour service requires no advertising. It’s all word-of-mouth, if you catch my drift. And they’ve been going strong for over 50 years. The donut-filled display cases keep customers pretty satisfied. You may drop by for a donut break and find yourself walking out with a boxed dozen…or two. The aromas are so amazing due to an energetic staff who work round the clock. In the end, it means the freshest donuts around.

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? The Chow Down: Xmas Pizzelle Cookies! I’m obsessed with food that has eye appeal. That’s one reason I was drawn to pizzelles, a traditional Italian waffle cookie. I could make you crazy by telling you we’re going to make them from scratch, but hey, my time is in high demand just like yours. Besides, since I don’t own a pizzelle iron, sometimes it’s better to leave things to an expert. I’m here today to save you time when someone suggests a Holiday Cookie Exchange. Pick up a package of Classic Italian Pizzelles on your way home from work, dip the cookies in melted chocolate, and sprinkle with nuts. You can thank me later when you’re sitting back relaxing with a glass of wine. 
XMAS PIZZELLE COOKIES 
Ingredients:

7-ounce package Vanilla Flavored Pizzelle Cookies

2 cups semisweet chocolate chips

1 tablespoon vegetable oil

4 ounces pistachios, chopped
Instructions:

Line a baking sheet with waxed paper. In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Heat in microwave on 50% setting for 30 seconds. Stir. Repeat in 30-second intervals until melted. Stir until smooth. Dip half of each pizzelle cookie into melted chocolate. Sprinkle both sides with chopped pistachios. Place on baking sheet. Refrigerate for 30 minutes or until set. 

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? The Chow Down: Unicorn Holiday Bark! Everyone remembers a childhood of mythical creatures, especially the unicorn which resembled a horse with a pointed horn spiraling out of its forehead. Some believed it had magical powers in addition to being a symbol of purity and grace. Only a virgin had the power to tame the unicorn, according to art from the Middle Ages now hanging on museum walls. Today the thought of unicorns make us happy. Perhaps they represent childhood dreams, or wishes, filled with hope for a future. It should be no surprise that pink swirls of white chocolate and candy glitter in sparkly hues appear in food to further those good feelings. Think of Unicorn Holiday Bark for your next festive occasion. Kid-friendly, husband-approved. 
UNICORN HOLIDAY BARK
Ingredients:

2 pounds white chocolate chips

Food coloring of choice

1 tablespoon rainbow sprinkles

1 tablespoon glitter sprinkles 

1 tablespoon candy pearls
Instructions:

Line a baking sheet with waxed paper. Depending on how many colors you choose (I used 3), place 1/3 cup white chocolate chips per color in separate microwave-safe bowls. Warm on Low setting for 15 second intervals in microwave, stirring often. Continue until chips are melted. Add food coloring to desired tint. Hint: One drop of red will produce a pastel pink. Prepare tinted chocolate first before finishing with the remaining plain white chocolate. Once the white chocolate is melted, spread it onto the baking sheet. Smooth into an even layer, approximately 1/4” thick. Working quickly, dot tinted colors over the white chocolate in a random pattern. Take a wooden skewer, or toothpick, and drag it through the colors creating swirls. Next, scatter the rainbow sprinkles, glitter sprinkles, and candy pearls on top. Refrigerate baking sheet for 30 minutes, or until firm. Once set, break the bark into pieces, reserving a curved edge for the unicorn’s horn. Let the magic begin!

Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? The Chow Down: Java Chip Cookies! Anyone will tell you the aroma of coffee triggers good feelings. If you don’t believe me, check out the neighborhood coffee shops and you’ll find a local place where people hang out. It’s not just the free Wi-Fi either. Coffee is one of the most popular beverages around, especially now with intense flavorings topped with a mound of whipped cream. Transform the blend of coffee and sugar into a cookie, charged with caffeine, and you’ll be as popular as the Pied Piper. People will follow you anywhere!
JAVA CHIP COOKIES
Ingredients:

1 cup butter, room temperature 

1 1/2 cups sugar

1/2 cup brown sugar, firmly packed

3 tablespoons espresso instant coffee

1 tablespoon vanilla extract 

2 eggs

3 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup toffee bits

1/4 cup chocolate covered espresso beans, roughly chopped 

1/4 cup mini chocolate chips
Instructions:

Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. In a food processor beat butter, sugar, brown sugar, espresso instant coffee, and vanilla extract until fluffy. Add eggs, one at a time, until blended. Combine flour, baking soda, and sea salt in a separate bowl. Gradually add flour mixture to butter mixture until it forms a dough. Fold in toffee bits, chopped espresso beans, and mini chocolate chips. Chill dough slightly. Using a melon ball scoop, drop cookie dough onto a baking sheet. Bake 10-12 minutes. Do not burn. Remove from oven. Let cool for 2 minutes. Dredge java chip cookies in sugar, if desired, before transferring them to a wire rack. Repeat with remaining dough. Yield: 3 dozen, large cookies. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? The Chow Down: Hawaiian Crunch PB Bars! When I asked my grandson what his favorite food was, he shrugged his shoulders and said, “That’s easy, Nana. It’s peanut butter.” It was all I needed to know to head to my kitchen to prepare something special for him for the weekend. By twitching things up a bit with Hawaiian shortbread cookies, the results produced an amazing crunch that teamed well with the hazelnut spread frosting. How’s that for double coverage? His opinion, you wonder? Being a teenager, a thumb’s up was approval enough. 
HAWAIIAN CRUNCH PB BARS
Ingredients:

12 ounces Hawaiian banzai furikake shortbread cookies or vanilla wafers

1 cup butter, room temperature 

1 cup natural peanut butter, chunky

2 cups powdered sugar

12 ounces mini semisweet chocolate chips

13 ounces hazelnut cocoa spread

1/2 cup honey roasted peanuts, chopped 
Instructions:

Pulse cookies in a food processor until crumbly. Set aside. Spray a 9”x13” pan with nonstick oil. Combine butter and natural chunky peanut butter until smooth. Gradually add powdered sugar until blended. Next fold in cookie crumbs and mini chocolate chips. Mix to combine. Spread evenly in the prepared pan. Warm hazelnut spread in a microwave until it is easy to spread. Cover the peanut butter layer completely. Sprinkle with chopped honey roasted peanuts. Refrigerate one hour. Cut into squares. Store in the refrigerator until ready to serve.