Sunday, February 10, 2013

#GlutenFree Chocolate Almond Cloudless Cake for #SundaySupper

#Glutenfree Chocolate Almond Cloudless Cake

The other day when I was thinking about what I could make for Sunday Supper Valentine’s Day in a way that only #SundaySupper could. I knew I wanted to make a #Gluten Free Dessert that everyone would want so after a long week in the desert.  I came up with this updated #Glutenfree Chocolate Almond Cloudless Cake. Which I'm sure you will enjoy. 

Around this house, Valentine’s Day is a family affair.  We celebrate as a family, and we usually take turns on who's in charge of the meal; this year it's my Hubby's turn. He will have to make the Dinner & Dessert plus wait on me and my daughter. In addition to we do not believe in buying cards it's all about the home made gift and present. It's the day that comes from your heart so that's how we celebrate. No store bought gifts are allowed here.
Now on to the recipe
Serves 12 Individual ramekins or one large that can be sliced.
Flour less Chocolate Cake Ingredients:
8 Eggs separated in two separate bowls
1/3 cup sugar
½ cup butter
1 2/3 cups of Chocolate Chips Semi Sweet
1 1/2 teaspoons Almond extract
Gluten Free Cooking Spray
Garnish with Whipped cream Chocolate Syrup or Sliced Strawberries (Optional)

Equipment needed
12 small ramekins or 1 large Ramekin 
1 large lined cookie Sheet
Either Parchment Paper or a Silpat for Cookie Sheet
A mixer with a whisk

Separate Eggs in two large bowls

Beat Eggs about 3 minutes until stiff peaks form and set aside.

Next add Sugar to yolks and Almond Extract and beat about 3 minutes until a ribbon is formed and color will be like margarine.

Next take your Chocolate Chips and Butter and melt in 30 second intervals until totally melted stirring every 30 seconds. 

Tip of the day every Microwave oven cooks differently it could take 3 or 4 or maybe even 5 30 second intervals it all depends but don't forget to stir.

 Next add melted chocolate to eggs a little bit at a time so it gets tempered.

Next take half of the Egg whites and fold into Chocolate mixture.

Folding in the other half too.

Until it looks like this.

Now you have to decide do you want individual ramekins that can be garnished like this. 

Next spray ramekin large or small then pour into container.

Next bake in convection oven at 350 degrees for 18 to 20 min for small or 28 to 30 min for large.

Remember every oven is different so you probably want to watch through window. Do not open oven can make dessert fall!

Let cool before you slice if making a large one, if you are making a small one just eat right out of ramekin and cool for at least 15 min.

Don't forget to check out the other recipes...

We’ve got main dishes, desserts, and drinks galore!  And we’re even bringing you a romantic tablescape to take your Valentine’s celebration to the next level! And it doesn’t stop there!  We’ve got TONS more dishes for you to celebrate in style.
Check out what the rest of the #SundaySupper crew is serving up for Valentine’s Day.  And get ready…everything is so fabulous you’ll feel like you’ve been shot in the behind with cupid’s love arrow…
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
#SundaySupper Valentine’s Day Sweet Eats:
#SundaySupper Valentine’s Day Drinks:
#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please fromAn Appealing Plan
Join the #SundaySupper conversation on Twitter on Sunday, February 10th to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!
I hope you enjoy and Have a Happy Valentines Day, I'm taking the day off in the kitchen!

Bon Appetit

Sheila Fretz 

Thursday, February 7, 2013

Tri Tip with Sauteed Mushrooms

  I love using my broiler, hubby does have the traditional Weber Grill that burns wood or brickets. However, I love my broiler and its very little clean up. So with the Easter season coming upon us and Lent starting just next week I thought it was time to share one last recipe with meat before we abstain for next 40 days and nights.

Tri Tip with a simple Dry Rub
(1) 3 pound Tri Tip
3 tablespoons Granulated Garlic
3 tablespoons dried onion
2 tablespoons Salt
2 tablespoons Pepper

Mushrooms Sauteed in Butter and or Extra Virgin Olive Oil
1 basket of Mushrooms quartered
1/4 cup Butter and or Extra Virgin Olive Oil

Broiler or Grill
Instant Read Thermometer

Preheat Broiler or Barbeque to 500+

Clean Mushrooms by dusting off Mushrooms with a tea towel by rubbing off all excess dust and dirt.

Tip of the Day to clean Mushrooms Do Not Rinse Under water because a Mushroom is like a Natural Sponge and it will absorb the water and dirt!!! Rub with clean towel until white appears.

Stem and  Quarter Mushrooms then saute in butter or Olive Oil for 15 to 20 minutes until Brown.

Take Meat and Bring to room temperature and Season with Salt, Pepper, Garlic and Onion this takes about a hour or so before cooking it could take up to an hour and a half with a 3 pound tri tip.

After meat is room temperature take a Instant Read Thermometer and place in the middle on the side of the tri tip so probe is perfectly centered in beef both horizontally and vertically. This way the probe does not hit the heat conductor either on the grill or on broiler.

Cook Tri Tip at 6 and a half minutes per pound per side. So I cooked my 3 pound Tri Tip for about 20 minutes per side.

While Cooking The Tri Tip  you can either relax or Make the Caprese Salad 

After Tri Tip is cooked let stand for 20 minutes then thinly slice on bias.

Tuesday, February 5, 2013

Raspberry Chocolate Cheesecake Brownies

Here is  a quick  recipe using  Cornaby’s Fruitiva I just love this new creation by Cornaby’s it is just enough sweetness and yumminess to brighten up any dessert. So today we have a Raspberry Chocolate Cheesecake brownie to share with you. I am sure you will love this. I know we did.

Raspberry Cheesecake brownies’ Ingredients:
½ cup butter
1/4 cup cocoa
1/8 cup aged Balsamic Vinegar
1 cup brown sugar
1 teaspoon Vanilla Bourbon
3 eggs
1/4 cup corn starch
3/4 cup Almond flour
1/4 cup All purpose Gluten free flour
1 teaspoon baking powder
2 cups cream cheese
1/2 cup powder sugar
2 cup Raspberries
2 oz package of Cornaby’s lemon Raspberry Fruitivia spread.
2 Tablespoons Ultra Gel
Cooking Spray

1 Pot
1 9 x13 (baking pan)
1 spatula
hand mixer
Large bowl

Preheat oven to 350 degrees

In a non stick pot melt butter then add cocoa powder and whisk together.

Next add sugar

Add  Balsamic Vinegar
 Add Vanilla.
Whisk eggs with a little chocolate mixture in a separate bowl add about 2 tablespoons chocolate mixture to temper then add back to chocolate mixture.
Next add Corn Starch and Almond flour and Gluten Free All Purpose flour  and baking powder whisk together then set aside.

In a large bowl beat Cream Cheese, Powder Sugar and Fruitiva then mix with mixer until creamy.

Next fold in Raspberries then add ultra powder gel. Folding in.

Then place on top of cooked brownie mixture, then place in refrigerator over night.

Enjoy and Bon Appetit


Sunday, February 3, 2013

#GlutenFree 7 layer bean dip for Super Bowl #SundaySupper

So as promised my favorite recipe that we served on Super Bowl Sunday had to be my Seven layer bean dip. This is a great recipe for a quick and easy appetizer that will WOW!!! your friends and neighbors.

7 layer Bean Dip ingredients:
2 16 ounce cans of refried beans
2 cups of sour cream
1 envelope of Taco seasoning
2 cups shredded cheddar cheese
6 green onions chopped
3 Roma Tomatoes chopped
1 4 oz can sliced olives
Cilantro for garnish (optional)

Take 2 cans of beans and scoop out about 16 dollops
Spread very thin and make one thin layer of beans. Using back of spoon to spread thinly.
Next Mix Taco Seasoning and Sour Cream
Until it looks like this; again put 16 dollops of the sour cream taco seasoning mixture.
Spread again very thinly to cover all beans, using the back of the spoon.

Next Sprinkle cheese then sprinkle Green Onions
Border pan with chopped Tomatoes

Next border with olives on tomatoes

Serve immediately with tortilla chips.

We are sharing so many more awesome Super Bowl Recipes from our Sunday Supper Contributors. Please make sure you check out all of the other Super Bowl #SundaySupper participants to see what they’re bringing to the big game!
#SundaySupper Super Bowl Appetizers & Snacks:
#SundaySupper Super Bowl Main Dishes:
#SundaySupper Super Bowl Desserts:
#SundaySupper Super Bowl Tablescape:   10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
Join the #SundaySupper conversation on Twitter today to talk all about our Super Bowl Recipes!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the#SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

Enjoy and Bon Appetite!

Sheila Fretz