A cake missing it's flour

Flourless chocolate cake

Made: June 27, 2012

Ingredients

- 6 oz semisweet chocolate chips
- 1/2 cup (1 stick) butter
- 3 eggs, separated
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

Directions

- Preheat oven to 350 F
- Spray a 9-in pan with nonstick cooking spray
- Combine the chocolate chips and butter in a microwave-safe bowl
- Microwave on high in 30 second increments, stirring after each session, until melted
- Whisk the egg yolks into the chocolate mixture
- Add the sugar gradually, beating continually
- Beat in the cocoa, vanilla and salt
- Place the egg whites in an electric mixer at high speed until stiff peaks form
- Fold 1/4 of the egg whites into the chocolate mixture
- Fold in the remaining egg whites
- Pour the batter into the prepared pan
- Bake until set, about 22  minutes
- Let stand to cool slightly on a wire rack

 Made for Jeanie's birthday; needed to be gluten free for her. So I found a new recipe to try. Beware of it sticking to your pan; make sure it's greased up good! I thought mine was and it stuck to the bottom :(

Cupcakes turned to cake

Black Bottom Cake

Made: June 20, 2012

Ingredients

Cake:

- 1 1/2 cup flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup water
- 1/3 cup oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla

Filling:

- 1 package (8oz) cream cheese
- 1 egg
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 cup chocolate chips

Directions

- Sift together the flour, sugar, cocoa powder, baking soda & salt
- Add water, oil, vinegar & vanilla; mix
- Pour into a 9x13 greased and floured pan
- Combine the cream cheese, sugar, egg & salt until blended
- Stir in chocolate chips
- Drop by teaspoonfuls onto the cake batter
- Bake 30 minutes at 350 F

I had a couple of issues with this cake, unfortunately. The middle wasn't done after 30 minutes. So I kept on checking on it and left it in 10 minutes longer. I wish I could've had it cook even longer as the middle still wasn't done all the way but the edges were going to burn. So I'll have to try and perfect this cake; either less filling in the middle or a different cooking method. So we'll see. But it still had a decent taste and the middle tasted like a gooey brownie. Hopefully next time will be a better turn out.

Chocolate Cheese

Chocolate Chip Cheese Bars

Made: June 6, 2012

Ingredients
- 1 tube (18oz) refrigerated chocolate chip cookie dough (or favorite cookie dough recipe)
- 1 package (8oz) cream cheese; softened
- 1/2 cup sugar
- 1 egg

Directions
- Cute cookie dough in half
- For crust, press half of the dough into the bottom of a greased 8-in square baking pan
- In a large bowl, beat the cream cheese, sugar and egg until smooth
- Spread over crust
- Crumble remaining dough over top
- Bake at 350 F for 35-40 minutes, or until a toothpick comes out clean
- Cook on a wire rack
- Refrigerate leftovers

For Ms Marge's birthday, I tried something new. It came out smelling delish, I can't wait to try it later!

Chicken visits Mexico

Crisp Taco Chicken

Made: May 4, 2012

Ingredients

- 2 cups finely crushed tortilla chips
- 1 envelope taco seasoning mix
- 24 small chicken drumettes
- 1/2 cup ranch dressing

Directions

- Preheat oven to 350F
- Grease a 13x9in baking dish
- Combine the crushed tortilla chips and the taco seasoning mix in a shallow bowl
- Dip the chicken into the salad dressing
- Then coat the chicken in the tortilla chip mixture
- Arrange in the prepared baking dish
- Bake for 30 minutes
- Turn the chicken
- Bake until cooked through; about 10 minutes more

I didn't really follow the measurements for this recipe. I crushed up a lot of tortilla chips (but not too finely) and added enough taco seasoning until it looked well mixed and not overpowering. I didn't use drumettes (even though I love dark meat) but I did have one thigh broken apart for Mom. I used breast tenderloins for the other pieces. I had to crush tortilla chips x2 and added in about the same amount of taco seasoning with plenty left over for more.

We also made our own "lettuce wrap tacos" with sour cream, cherry tomatoes, cheese on romaine hearts. The combination worked well together :)

(Recipe used: Everyday cooking my way)

Green Nutty Cake

Pistachio Cake; before icing

Made: May 4, 2012

Ingredients

Cake:

- 1 package yellow cake mix
- 1 package (3.4oz) instant pistachio pudding mix
- 4 eggs
- 1 cup club soda
- 1/2 cup canola oil
- 1/2 cup chopped walnuts

Icing:

- 1 cup cold heavy whipping cream
- 3/4 cup cold 2% milk
- 1 package (3.4oz) instant pistachio pudding mix
- 2 teaspoons confectioner's sugar
- 1/2 cup chopped walnuts

Directions

- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil
- Beat on low speed for 30 seconds
- Beat on medium for 2 minutes
- Stir in walnuts
- Pout into a greased and floured 10-in fluted tube pan
- Bake at 350F for 40-45 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes before removing from pan to wire rack to cool completely
- In a large bowl, beat the cream, milk, pudding mix & confectioner's sugar on high until stiff peaks form
- Frost cake
- Sprinkle with the walnuts
- Refrigerate until serving

Pistachio cake; after decorating

Ken asked for his Pistachio cake and he got one! I was just happy that my cake came out in one piece! (Me and bundt pans do not get along!)

(Recipe used: Taste of Home - Quick Cooking 2012)