Chocolate & Raspberry Black Bean Crepe Cake

a beautiful disaster...

Impress guests with this 16 layer chocolate cake in more ways than one! First off, it's really quite beautiful, but does require a good part of an afternoon to make and a little skill cooking the crepes. That said, it's totally something that can be learned with some practice. I got pretty good at making them by the end! Additionally, your guests will never know that there's a cup of black beans in the crepe batter. You absolutely can not taste them.

This crepe cake should be served chilled and at your home. We tried to travel with it yesterday and it was a beautiful disaster. I hadn't chilled it at all and the layers went in opposite directions as soon as we made our first turn out of the driveway. I was so defeated. So, take my advice and serve this impressive cake well chilled and at your home. Or, build it when you get to wherever you are going! Here's how to make it...

Ingredients - Serves 8
Black Bean Crepes
2 C Whole Milk
2 Large Eggs
1 Stick Unsalted Butter, divided
1 1/2 C All-Purpose Flour
1/3 C Cocoa Powder
1/4 C Granulated Sugar
1/2 tsp. Salt
1 C Prepared Black Beans

Chocolate Mousse
1 Package Dream Whip
2 C 2% Milk, divided
1/2 tsp. Pure Vanilla Extract
1 Package Jell-O Chocolate Flavor Instant Pudding & Pie Filling

Raspberry Sauce
2 Pints Raspberries
1 T Granulated Sugar
1 T Chambord (Raspberry Flavored Liquor)

Topping: Chocolate Sauce

Directions
Prepare the black beans as directed in my previous posts. A little less than 1/2 C dried will yield 1 C prepared.

Make the crepe batter: Melt 3 T butter; reserve the remaining stick to cook the crepes. Combine the milk, eggs, melted butter, flour, cocoa powder, sugar, salt, and beans in a blender. Process until smooth, scraping down the sides as needed. Cover and chill for 1 hour.

Make the mousse: While the crepe batter chills, make the mousse. Following the directions on the Dream Whip box, make the whipped topping (see side panel). Then, follow the directions on the back to make the Chocolate Mousse. Cover and chill the mousse while making the raspberry sauce and crepes.

Make the raspberry sauce: Set aside ~10 raspberries to garnish the cake. Put the remaining raspberries, sugar, Chambord, and 3 T water in a small sauce pot. Cook over medium-low heat until the raspberries break down and the sauce begins to thicken, about 20-25 minutes. Remove from the heat to cool.

Cook the crepes: While the raspberry sauce is cooking, make the crepes. Heat a 12 inch skillet over medium low. Add 1/2 T reserved butter to the skillet and turn the pan to coat the bottom. Then, pour in ~1/4 C crepe batter, again turning the pan to spread the batter to the edges in an even layer. Cook the crepe until set, about 1 minute. Carefully flip the crepe and cook another minute. Transfer to a plate to cool. Repeat with the remaining butter and batter to make about 16 crepes.

Build the crepe cake: Once everything is ready, it's time to assemble the cake. On a cake stand, lay one crepe in the center, top with ~2 T chocolate mouse spreading it evenly over top, and then top with ~1 T raspberry sauce spreading that evenly over the mousse. Stack a crepe on top and repeat by adding more mousse and raspberry sauce. Repeat this process until all of the crepes have been used up. Top the last crepe with any remaining mousse and raspberry sauce. Decorate with the reserved raspberries and chocolate sauce. Chill, then slice to serve. Enjoy!

Rosemary Roasted Almonds

sometime you feel like a nut...

My family always serves mixed nuts as part of our appetizer spread. That can get boring, expected, and frankly just old. So, I'm mixing it up with these Rosemary Roasted Almonds. This recipe is super easy and a great make ahead, especially for Christmas!

While I'm only using almonds in this recipe, you can use any nut - even the mixed ones. I've flavored skin-on and blanched almonds with maple syrup, cinnamon, cayenne, rosemary, and salt. Roasting the almonds brings out their nuttiness and the egg white helps bind everything. So, mix up your usual bowl of nuts and make these. Here's how...

Ingredients - Makes 3 Cups
Cooking Spray
1 Large Egg White
1/2 tsp. Kosher Salt
2 T Maple Syrup
1/2 tsp. Ground Cinnamon
1/4 tsp. Cayenne Pepper
2 T Fresh Rosemary, minced
1 1/2 C Whole Almonds (skin-on)
1 1/2 C Whole Blanched Almonds

Directions
Preheat the oven to 350 degrees. Prepare a large baking sheet with cooking spray. Be sure to coat well!

In a medium mixing bowl whisk the egg white and salt until foamy. Add the syrup, cinnamon, cayenne, and rosemary. Whisk to combine. Stir in the almonds and toss until coated.

Spread the mixture onto the prepared baking sheet in a single layer. Bake until the nuts are brown, 20-25 minutes, stirring halfway through. Cool completely before serving or storing. The nuts can be stored for up to 5 days in a tightly sealed container. Enjoy!

Southwestern Sweet Potato Hash

hash in a hurry...

It's Thanksgiving week and let's face it, we will all be cooking A LOT over the next few days. But, that doesn't mean it's the time to give up cooking yourself something healthy and tasty for dinner. This recipe is both of those things and it's quick to make.

This recipe is far from anything you will have for the Thanksgiving meal. It does have sweet potatoes, corn, onion, eggs, and nutmeg...some usual suspects of the holiday. But, all of these ingredients and more make up this one recipe. So, get prepped for the day and don't give up a healthy, easy dinner. Make this tonight, here's how...

Ingredients - Serves 4
Extra Virgin Olive Oil
2 Large Sweet Potatoes, peeled & cut into 1" cubes
1 Medium Red Onion, thinly sliced
1 Green Bell Pepper, chopped
1 Jalapeno, seeded & minced
2 Cloves Garlic, sliced
1 C Frozen Corn, thawed
1/2 Bunch Kale, stemmed & chopped
1 T Chili Powder
1/2 T Ground Cumin
1 tsp. Paprika
1/4 tsp. Cayenne Powder
1/4 tsp. Nutmeg
Kosher Salt
Ground Black Pepper
4 Large Eggs
Garnish: Crumbled Queso Fresco Cheese & Chopped Cilantro

Directions
Heat a large cast iron pan over medium-high. Add 2-3 tablespoons olive oil, enough to cover the bottom of the pan.

Add the sweet potatoes to the preheated pan and cook, undisturbed, for 3 minutes. Toss the sweet potatoes and add the onion, bell pepper, jalapeno, and garlic. Continue to cook for 10 minutes, stirring occasionally.

Then add the corn, spices, salt and pepper; toss. Wilt in the kale a little at a time. Taste for seasoning and adjust as necessary. Remove to a serving platter, or 4 plates. Keep warm.

Return the skillet to medium-high and add another tablespoon of oil. Crack the eggs into the pan and fry until the whites are set and the yolks are still runny. Season with a little salt and pepper.

Place the eggs on top of the hash. Finish with the cheese and cilantro. Serve immediately. Enjoy!

Basil Fried Rice

take-out at home

One of my husband's favorite take-out meals is Basil Fried Rice from any Thai restaurant. One of our favorite places to order from is Blue Elephant in Hyde Park. They have huge portions with huge flavors, but along with that comes a high dollar and calorie count. So, we often make take-out at home. For this post I've recreated my husbands favorite and I have to say, I thoroughly enjoyed it as well.

One thing you have to do prior to making fried rice is cook the rice. It's really important to make the rice at least 1 day ahead and let it dry out. This helps the rice fry because there is little water left in the grains. This is the perfect use up if you have leftover rice. And, like me, a lot of basil in the garden. Make this meal when you are craving take-out. Here's how...

Ingredients - Serves 4
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Clove Garlic, pressed
1" Ginger, grated
4 Eggs, beaten
4 T Canola Oil, divided
2-3 T Soy Sauce, more as needed
4 C Day Old Cooked Rice, white or brown
1/2 C Frozen Peas, thawed
4 oz. Fresh Basil, sliced
Optional: Shrimp (1 1/2 lbs. peeled & devained, cooked), Chicken (1 1/4 lbs. breasts cubed, cooked), or Flank Steak (1 1/4 lb. thinly sliced, cooked), & hot sauce

Directions
NOTE: If you don't have a wok, just use a large skillet.

Begin by cooking the veggies: In a large wok, heat 1 T oil to high heat. Add the onion, carrots, garlic, and ginger. Cook, stirring, until the veggies are tender, about 5 minutes. Add 2 tsp. soy sauce. Remove to a plate and set aside.

Cook the eggs: Bring the wok back up to high heat and add a little more oil. Add the beaten eggs and cook (scramble) until set, about 3-4 minutes. Remove to the plate with the veggies and set aside.

Fry the rice: Again bring the wok up to high heat and add 2-3 T oil. Add the rice and press into the wok. Leave the rice alone, don't move it much for a minute or two. Then stir and press into the wok again. Repeat this process until the rice begins to brown and get a little crispy. Stir in the basil and about 2 T soy sauce.

Finish the rice: Add the cooked veggies and eggs to the rice. Stir together. If adding any meat stir in now or serve on top. Taste for seasoning and add more soy sauce as needed. Serve the rice in big bowls with your favorite hot sauce (suggest sriracha). Save some money (and calories) and eat at home. Enjoy!

Coconut Creme Brûlée

put the creme in the coconut and mix it all up!

When I think about an eggy dessert little else comes to mind than creamy, dreamy creme brûlée. Creme brûlée only uses the yellow yolks of the egg, so save the whites for something else (like a breakfast burrito!). This dessert is both decadent and simple. Decadent because of the texture and richness of the ingredients, but simple in that it requires few. Don't be fooled though, this recipe can be tricky to make.

Classic creme brûlée is flavored only with vanilla, but I've jazzed this up a bit by adding coconut. I've subbed in a can of coconut milk for part of the cream and topped each ramekin not only with sugar, but shredded sweetened coconut. Unlike many of my recipes, this one does requires some time, effort, and precision. So make this dessert when you're feeling ambitious! Here's how...

Ingredients - Makes 6
1 Pint Heavy (Whipping) Cream
13.5 oz. Can Full Fat Coconut Milk (suggest Chaokoh)
1 Vanilla Bean, split & seeds scraped
6 Egg Yolks (save the whites)
1/2 C Granulated Sugar, plus more for topping
~ 1/2 C Shredded Sweetened Coconut

Directions
Preheat the oven to 325 degrees. Bring a kettle of water to boil. Then turn down and keep warm on low.

In a medium sauce pan combine the cream, coconut milk (shake well), and vanilla bean with seeds scraped from the inside. Bring to a gentle boil over med-high heat. Once this comes to a boil, remove from the heat and cover. Allow the mixture to sit for 15 minutes - the vanilla will perfume the cream.

Meanwhile, combine the egg yolks and 1/2 C sugar in a large bowl. Whisk together just until the yolks begin to turn light yellow, about 2-3 minutes by hand.

Once the cream is ready begin to add it to the egg yolks, a little at a time, whisking constantly until all of the cream is incorporated. Pass the mixture through a fine mesh strainer to get out any lumps and the vanilla bean.

Next, divide the mixture into 6 (6-7 oz.) ramekins. Place the ramekins into a large pan (I used a lasagna pan) and carefully put them onto the oven rack. Be sure to pull the oven rack out slightly. Then pour the hot (not boiling) water around the ramekins half way up their sides. This water bath will help to cook the creme brûlée evenly. Carefully push the rack into the oven and cook for 50-55 minutes.

You will know that the creme brûlée is done when the center still shakes, but the edges are set and the top is beginning to brown. Remove the ramekins from the pan and refrigerate for a minimum of 2 hours or overnight.

Prior to serving, remove the ramekins from the refrigerator for 30 minutes to come to room temperature. Top each ramekin with 2-3 T coconut and 1 tsp. sugar. Using a kitchen torch, melt the sugar and toast the coconut until brown and crispy. If you don't have a kitchen torch, like me, line the ramekins up on a baking sheet and broil in the oven on high for 1-2 minutes. Allow them to cool a few minutes before serving. Enjoy!

Greek Style Veggie Frittata

an egg-cellent meal ideal

I love eggs! Any form, any way, any where, Sam I Am, yes, I'd probably even eat green eggs (no ham). Lucky for you, I didn't make anything with green eggs for this post. Instead I've made a veggie frittata. A frittata is much like an omelet or crust-less quiche that serves 6-8 people. It originated in Italy and is traditionally served with onion, peppers, spinach, and cheese. However, due to the versatility of eggs, you can choose any combination of ingredients you wish.

I've chosen to make a Greek style frittata for this post. The combination of red onion, cherry tomatoes, roasted red bell pepper, artichoke hearts, kalamata olives, parsley, and feta cheese are quite common in Mediterranean cuisine. I've combined these ingredients into an easy to make breakfast, lunch, or dinner main dish. Make this when you have eggs and veggies to use up, here's how...

Ingredients - Serves 6
12 Large Eggs
2 T Half & Half (or 3 T Milk, any %)
1/2 C Feta Cheese, plus more for topping
Salt & Pepper
1-2 T Olive Oil
1 Red Bell Pepper
1 Small Red Onion, thinly sliced
1/2 C Cherry Tomatoes, halved
1 Can Artichoke Hearts, drained & chopped
1/4 C Kalamata Olives, halved
1/4 C Parsley, roughly chopped

Directions
Make the roasted red pepper: You can purchase jarred peppers, but they are never as good and it takes no time to roast a fresh one.

Preheat the broiler to high and move your oven rack up to the top spot. Remove the top and bottom portions of the pepper, cut out the seeds/ribs, and then slice the pepper in half. On a foil lined baking sheet press the pepper down so that it is flat (the inside of the pepper should be on the baking sheet). Broil the pepper for 5-8 minutes or until charred. Remove the pepper to a bowl and cover with plastic wrap. Allow the pepper to steam for 10 minutes. Remove the pepper from the bowl and peel off the charred skin, discard. Roughly chop the pepper and set aside.

Make the egg mixture: Turn the oven down to 375 degrees and move the rack back to the bottom third of the oven. In a large bowl beat the eggs, half & half, 1 tsp. salt, and 1/2 tsp. pepper until combined. Stir in the 1/2 C feta and set aside.

Build the frittata: Bring a large oven-proof nonstick skillet to heat over med-high. Add the oil, onion, and tomatoes. Cook, stirring occasionally, until the onions are soft and the tomatoes have given off their juices, about 5 minutes.

Stir in the roasted red bell pepper, artichokes, olives, and parsley. Cook until warmed through. Evenly distribute the veggies in the skillet then pour in the egg mixture. Make sure the eggs cover everything evenly. Cook on the stove-top for 2-3 minutes. Then top with a little more feta and carefully put the skillet into the oven. Cook until the eggs are set, about 15 minutes.

Serve the frittata: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Then run a spatula around the edge of the frittata to release it from the pan and slide it out onto a cutting board. Cut the frittata into thirds, then cut each third in half (6 wedges). Serve immediately. I made roasted oregano potatoes to go with ours - delish! These are my Greek eggs (no ham), enjoy!

Classic Deviled Eggs

I'm late! I'm late! For a very important date!

Well, almost, it is still Easter Sunday technically, but I'm sure everyone has already had their dinner. Steven and I were in West Virginia this weekend visiting with my grandpa, aunt, uncle, and cousin. My parents came too. It was a full house! Because we all traveled in we actually had our Easter dinner yesterday and I made our Classic Deviled Eggs. It wouldn't be Easter without them.

This recipe is barely a recipe...it's 5 ingredients. And, I'm pretty sure this is a very common recipe. That said, many times I'll put a twist on my family recipes here on my blog, but not this time. Sometimes you just don't mess with perfection. Make perfect deviled eggs, here's how...

Ingredients - Makes 24
1 Dozen Large Eggs
1/3 - 1/2 C Hellmann's Mayo (no Miracle Whip!)
2 - 3 T Sweet Pickle Relish
1 T Yellow Mustard
Pepper
Garnish with Paprika

Directions
Cook the eggs: Put the eggs in a large pot and cover by 1 inch of cool water. Bring the eggs to a boil. Turn the heat down and simmer the eggs for 5 minutes. Cover the eggs and remove from the heat. Keep the eggs covered for 10 minutes to finish cooking. Drain and run the eggs under cold water. Once you can handle the eggs, crack each one a little, and put into very cold water. Peel the eggs under cold running water and pat dry.

Devil the eggs: Cut each egg in half vertically and pop out the yolk. Put all the yolks in a medium bowl. With a fork mash the egg yolks until they are finely crumbled. Then add the mayo, mustard, relish, and a pinch of pepper. Stir together until well blended and no lumps are left. Taste and adjust ingredients as necessary (you shouldn't need salt).

Serve the eggs: Put the egg whites on a platter. Fill the hole of each egg half evenly with the yolk mixture. Sprinkle the tops with a little paprika for garnish and serve. These can be covered and refrigerated for up to 4 hours. I hope you enjoyed your Easter Sunday!

Southwestern Sunshine Skillet

sunny side up southwestern skillet

I've made this breakfast skillet for many family and friends that we've hosted. I just made this yesterday for my husband and his parents. We've been visiting them for the Christmas holiday and it was well received. This dish is quick and easy, but looks quite impressive when serving it straight from the skillet at the table.

Full of colorful veggies, potatoes, eggs, and cheese this skillet will fill you up. You can serve it with any toppings you like; my favorites are blue corn chips, salsa, and sour cream. Make this dish for breakfast, brunch, lunch, or dinner. Here's how...

Ingredients - Serves 4
1 Red Bell Pepper, chopped
1 Yellow Onion, chopped
1 Jalapeno, diced
1/2 Bag Country Style Shredded Hashbrowns
4 Eggs
1 C Shredded Mexican Blend Cheese (2% okay)
1 Package Taco Seasoning (suggest low sodium)
Canola Oil
Salt & Pepper
Toppings: blue corn chips, salsa, sour cream, hot sauce, cilantro, avocado, lime juice, etc.

Directions
Preheat the oven to 350 degrees.

Heat a large cast iron skillet over med-high. Add 1 tablespoon oil the onion, bell pepper, and jalapeno. Sautee for about 5 minutes, until softened, then remove to a plate and set aside.

Return the skillet to the heat and add 2-3 more tablespoons of oil. Put the hashbrowns into the skillet and spread into an even layer. Allow the hashbrowns to cook, undisturbed, for 4-5 minutes to brown. Turn the hashbrowns in the pan and add in the taco seasoning, sautéed veggies, and salt and pepper to taste. Cook for another 2-3 minutes. Make 4 small indentations in the hashbrown mixture and crack the eggs into the indents. Allow the eggs to cook on the stove top for 2-3 minutes, or until the whites begin to set.

Top with the cheese and move the skillet to the oven and cook for 5 minutes. The whites will be set and the yolks still a little runny. Plate the hashbrowns and one egg per plate. Top as desired and serve. Enjoy!

Meringue Mushrooms

a little bit different

After THE food holiday I'm ready for a bit of a break from cooking. So, for this post I'm doing something a little different. Below I've provided my dad's mom's (Grandma Esther) meringue recipe and a link to someone else's blog with a very creative recipe - Meringue Mushrooms. The other motivation behind my post is that I had absolutely no idea what to do with mushrooms for a dessert or drink (seriously, think about it...). Well, someone else had this cute idea. No, there aren't mushrooms in the meringues (yuck!) but, they look just like mushrooms. So, use up any leftover egg whites and make these...that is, if you can muster up the energy!

Ingredients - Makes 2 Dozen
2 Egg Whites
1/8 tsp. Salt
1/8 tsp. Cream of Tartar
1 tsp. Vanilla Extract
3/4 C Granulated Sugar

Directions to Make Grandma Esther's Meringues:

Preheat the oven to 300.

In a stand mixer, beat the egg whites until they double in size and soft peaks form. Turn off the mixer and add in the salt, cream of tartar, and vanilla. Start the mixer again and slowly add in the sugar until the egg whites are fluffy and stiff peaks form.

On a parchment paper lined baking sheet drop tablespoonfuls of the meringues. Bake for about 25 minutes. Do not let the meringues brown. Turn off the oven and leave the meringues in it to dry out completely. Remove to a container and store up to 1 week.

Directions to Make the Meringue Mushrooms:

http://sweet-treats-baking.blogspot.com/2012/12/meringue-mushrooms-buche-de-noel.html

NOTE: You will need chocolate chips and cocoa powder in addition to the ingredients in Grandma Esther's recipe above to make the meringue mushrooms. Have fun!!

Poor Man's Pasta (or Kale & Eggs)

a penny pinching pasta dinner

Steven introduced me to one of the least expensive meals ever. When we were at Miami together and needed to eat something on the cheap, we didn't grab take-out. We made a poor man's pasta dinner. This typically consisted of olive oil, dried herbs, pasta, and some cheese. It's a minimalists meal in every way and obviously not every nutritious, but it did the job of filling us up. To this day we still make this dish just because it's easy and we usually have everything on hand. So, in an effort to bump up the nutrition and still keep this cheap, I've created this kale and eggs version.

I've taken Steven's dirt-cheap dish and made it a little more healthy by adding kale and eggs. Both are very inexpensive items, but full of nutrition. These extra ingredients not only add flavor and texture, but will also help to keep you full longer. When you need a quick and filling meal, this is your go to. Comfort food and nutrition meet at the dinner table, make this tonight, here's how...

Ingredients - Serves 4

1 Bunch Kale (Curly or Dino ok) washed, dried, & roughly chopped
2-3 Cloves Garlic, thinly sliced
1 Yellow Onion, chopped
1 tsp. Ground Nutmeg
1 lb. Spaghetti (any long noodle)
Olive Oil
Kosher Salt
4 Large Eggs
1 C Shredded Parmesan, plus more for serving

Directions
Begin by bringing a large pot of water to a boil.

As the water comes to a boil, heat a large non-stick skillet over med-high heat. Add 2T olive oil. Once the oil is heated, add the onion and garlic. Saute for 3-4 minutes or until the onion begins to brown slightly. Add in the kale. You will probably have to do this a little at a time, but it will wilt down to fit. After all of the kale is added, sprinkle in the nutmeg and 1/2 tsp. salt. Stir to combine and then transfer to a bowl. Set aside.

Once the water boils, salt, then drop the pasta. Work the noodles gently into the water - don't break them, please! Allow the pasta to cook until al dente, about 10-12 minutes.

While the pasta is cooking, fry the eggs. Return the large skillet to the stove. Heat on medium and add 1T olive oil. Once the oil is hot, crack the eggs, one at a time, into the skillet. Allow the eggs to cook until the whites are just set and the yolks are still runny, about 5 minutes.

Drain the pasta then return to the pot. Add the kale mixture, another 2-3T olive oil, and cheese. Mix well to combine.

Serve the pasta topped with an egg. Add an extra sprinkle of cheese, if desired. This dish is far from poor in taste and it won't break the bank. Enjoy!