You will be surprised how good these are! So yummy!

Recipe

1 and 1/2 cups gluten free flour

1/4 cup arrowroot powder

1 1/2 teaspoon xanthum

1 teaspoon soda

1 cup sugar

1/4 cup cocoa powder

3/4 cup coconut oil, melted

1 teaspoon sea salt

1 teaspoon vanilla

1/2 cup applesauce

1 cup dark chocolate chips

1/2 teaspoon mint extract

Mix all dry ingredients together first, then add the wet ingredients.  Roll into 1 inch balls and press flat with your hand.  Bake on greased cookie sheet at 325 degrees for 12 – 15 minutes. In the meantime melt the chocolate and add the mint extract.  Place chocolate in a medium sized freezer bag and cut a small hole in the corner of it. Drizzle chocolate over cookies and allow to set.

 

I love anything that has a delicious almond taste!  This is a very moist cake that can be served for dessert or a tea party!

Recipe

5 ounces almond paste (about 3/4 cup), grated

1 1/2 cups organic sugar

1 stick butter, room temp

4 large eggs

1 teaspoon orange zest

1 teaspoon vanilla

1/2 cup sour cream

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt

Glaze

1 cup powdered sugar

Juice of one orange

Preheat the oven to 325 degrees.  Grease a loaf pan or 10 inch round pan.  In a large electric bowl fitted with a paddle attachment mix together the almond paste and butter.  Add the sugar, orange zest, eggs and vanilla.  Beat for 5 minutes until mixture is fluffy and white.  Add the sour cream.  In a small bowl whisk together the flour, baking powder and salt.  Add the dry ingredients to the electric bowl.  Mix until just combined and pour into prepared baking pan.  Bake for 35 minutes if using a round pan or 50-55 minutes if using a loaf pan.  Let cool in pan for 10 minutes and remove gently onto a wire rack.  Make the glaze by mixing 1 cup powdered sugar and the juice of one orange in a small bowl.  If too thin add more sugar.  Drizzle on cake once cooled slightly.  Enjoy.

 

I’m a bit of a food snob, especially when it comes to homemade brownies!  They have to be dense, rich and full of flavor for me to eat them.  These definitely meet those requirements!  Serve them with fresh berries and ice cream!

Recipe

10 tablespoons butter, room temp

1 1/4 cups organic sugar

3/4 cup plus 2 tablespoons dutch process cocoa

1/4 teaspoon sea salt

1 teaspoon almond extract

2 large eggs

1/2 cup all-purpose flour

2/3 cup pecans or chocolate chips (optional)

Preheat oven to 325 degrees.  Grease an 8 inch baking dish with cooking spray and set aside.  You can also line your baking dish with parchment or foil as a sling for easier removal.

Place the butter, cocoa, sugar and salt in a small sauce pan.  Melt and stir on low heat until combined.  Remove from heat and stir in almond extract.  Stir in eggs once it has cooled a bit and then beat well.  Fold in flour, nuts and chocolate chips if using.  Pour into prepared baking dish and bake for 20-25 minutes.  Make sure the center of the brownies are done.  Cool completely and cut into squares.  Enjoy!

Nothing says love like chocolate!  This recipe is luscious and rich!  It will feed a party of 8 couples easily!

Recipe 

For the Crust

3 cups chocolate sandwich cookies, crushed

1 stick butter, melted

In a spring form pan mix together the chocolate cookies and butter with a fork.  Press into the bottom of the pan and set aside.  Preheat the oven to 350 degrees.

For the Cake

1 lb. dark chocolate, separated

4 (8oz. blocks) cream cheese

3/4 cups organic sugar

4 whole eggs

2 egg yolks

2 tablespoons flour

1 teaspoon vanilla

1 teaspoon instant coffee (to enhance chocolate flavor, but can be optional)

In a small saucepan melt 8 oz. of dark chocolate.  In an electric mixer fitted with a paddle attachment mix together the cream cheese until smooth.  Add the sugar and mix.  Add the whole eggs and yolks and mix until smooth.  Add the flour, vanilla and coffee if using.  Blend well and pour into spring form pan over chocolate crust.  Bake for 45 minutes.  Turn off oven, but leave cake inside with door cracked to finish cooking until completely cooled.  Transfer to serving platter.

Ganache Glaze

Melt the remaining 8 oz. of chocolate with 1/2 cup heavy cream until smooth on very low heat.  Pour over cheesecake and top with raspberries. Chill for at least 4 hours or overnight.

 

 

Oh my heavens!  This is to die for rich, rich, rich!  This tart goes a long way because you only need a little sliver to curb that chocolate caramel craving!  I love that it’s not a difficult tart to make either!  I originally found this recipe on line, but didn’t like how the caramel turned out so I adjusted the recipe to make it my own and make it a little more simple.

Recipe

Chocolate Tart Crust

1 1/4 cups all-purpose flour, plus more for dusting

1/3 cup organic sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into pieces

3 large egg yolks

1/2 teaspoon vanilla

In a food processor pulse the flour, sugar, cocoa and salt until combined.  Add the butter one piece at a time and pulse until it resembles coarse meal.  Add the yolks and vanilla and pulse until the dough just comes together.  Wrap in plastic and chill for 1 hour or up to 2 days.

When ready to bake the tart crust preheat oven to 350 degrees.  Roll tart dough out 1/4- inch thick onto a well floured surface.  Place dough into a 10-inch round tart pan.  Poke the dough with a fork a few times and line with foil.  Place dried beans or pie weights in the foil and chill for 20-30 minutes.  This will help maintain the integrity of the tart shell.  Bake for 20 minutes.  Remove the foil and weights and bake for another 10 minutes until the crust looks dry on the bottom.  Let cool completely.

Caramel Filling

14 ounces good caramel ( I like Peter’s or you can use the little pre-packaged caramels too.)

1/3 cup heavy cream

2 teaspoons vanilla

1 teaspoon sea salt

In a large sauce pan melt the caramel and cream together.  Add the salt and vanilla off the heat.  Stir well and pour over cooled chocolate pie shell.  Let cool completely.

Chocolate Ganache Topping

2 cups or 12 ounces bitter or semi-sweet chocolate chips or chunks

1/2 cup heavy cream

1 teaspoon vanilla

Melt and combine chocolate and cream in a small sauce pan until combined.  Add the vanilla and pour carefully onto caramel filling.  Smooth and sprinkle coarse sea salt as a garnish when slightly set.

 

The holidays are here and there always seems to be something that we all get to bring to impress our friends and family each year!  I love trying new things, especially chocolate things!  I have a favorite bakery in downtown Salt Lake City called Gourmandies.  They serve this incredible Chocolate Decadent cake that is to die for!  I love cakes that are fudgy and rich and this one is as close to it as I could find.  I love that it is simple and easy to make too!  Recipe from Barefoot Contessa.

Recipe

1 pound plus 3 ounces bittersweet chocolate pieces or chunks

10 tablespoons (1 1/4 sticks) butter, cut into pieces at room temperature

1 tablespoon gluten free flour

1 1/2 tablespoon sugar

1 teaspoon instant coffee granules (optional)

1/4 teaspoon sea salt

4 extra-large eggs, separated

1/4 cup heavy cream

Vanilla ice cream for serving on the side

Preheat oven to 425 degrees.  Grease an 8-inch springform pan and line the bottom with parchment paper.  Place the one pound of chocolate in a large heat proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted.  Off the heat, immediately stir in the butter, flour, sugar, coffee (if using), and slat with a rubber spatula.  Whisk in the egg yolks until smooth.

Place the egg whites in an electric bowl fitted with a whisk attachment and beat until they form soft peaks.  Scrape the egg whites into the chocolate mixture and fold carefully with a rubber spatula, just until combined.  Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly.  Turn off the oven and leave the cake in the oven, leaving the door slightly ajar.  Allow the cake to cool in the oven for one hour.  The cake will sink in the middle.  Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand.

Place the 3 ounces of chocolate and heavy cream in a heat proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally.  Add a drop of cream if the mixture is too thick. to pour.  Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted.  Allow to cool and serve warm or at room temp with a scoop of ice cream.

Every Mother’s Day I make this cake with fresh fruit for my Mother-in Law for breakfast.  It can be made the night before to make the extra work lighter!

Recipe

1 and 1/2 sticks butter or 12 tablespoons, softened

1 and  1/2 cups organic sugar

3 large eggs

1 and 1/2 teaspoons vanilla

1 and 1/4 cup sour cream

2 and 1/2 cups cake flour or 2 and 1/4 cups all-purpose flour and 1/4 cup corn starch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Streusel

3/4 cup light brown sugar

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon sea salt

3 tablespoons cold butter, cut into pieces

Glaze

1/2 cup powdered sugar

2 tablespoons real maple syrup

Preheat the oven to 350 degrees.  Grease a 10-inch tube pan.  Cream the butter and sugar.  Add the eggs, vanilla and sour cream.  Add the flour, baking powder, soda and salt.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl.  Pinch together with fingers until it forms a crumble.  Spoon half the batter into the pan.  Sprinkle with 3/4 cup struesel.  Spoon the rest of the batter in the pan and spread out.  Scatter the remaining struesel on top evenly.  Bake for 50-60 minutes or until a knife comes out clean.

Let cool for 30 minutes on wire rack.  Make the glaze by mixing the sugar and syrup together.  Drizzle over cake with fork or spoon.