First Flower of the Season
Just a lazy afternoon after church and dinner - I was sitting on the porch swing soaking up some of the wonderful sunshine and enjoying the 60 degree weather and lo and behold ... I looked down and there was this beautiful little crocus swaying in the gentle breeze ... C'mon spring - my favorite time of the year!
Fun Fiesta Friday with Lilly
Ken took us to El Torero for some Friday fiesta fun - Lilly had a great time and was so good! She is a precious little lamb and I love her so!
Classic Flourless Chocolate Cake - for my gluten-free family and friends
For my gluten-free family and friends ... I promised I would post this recipe, so here it is!
Very delicious - especially after just baked and still warm ... Bon appetit!
4-oz dark or bittersweet chocolate, coarsely chopped
1/2 cup butter
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder (pref. dutch process)
Preheat oven to 375F. Line an 8-inch cake pan with parchment paper (or wax paper) and lightly grease.
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined.
Pour into prepared cake pan.
Bake for 25 minutes.
Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with cocoa powder or powdered sugar (or both), if desired. Serve warm or at room temperature. Store leftovers in an airtight container.
Serves 8-10
Very delicious - especially after just baked and still warm ... Bon appetit!
Classic Flourless Chocolate Cake
originally from Gourmet Magazine Nov. 1997
4-oz dark or bittersweet chocolate, coarsely chopped
1/2 cup butter
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder (pref. dutch process)
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined.
Pour into prepared cake pan.
Bake for 25 minutes.
Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with cocoa powder or powdered sugar (or both), if desired. Serve warm or at room temperature. Store leftovers in an airtight container.
Serves 8-10
Lilly is 9 months old today
Can't believe sweet Lilly is 9 months old already. She is a precious blessing and we love her so!
I love being a grandma!
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