Flour-free Chocolate Cupcakes

 

acps

These chocolate delights are light to feast upon and fast to make.  They have become a favorite  to serve my guests and family.  The recipe was inspired by a flour-free chocolate cake made by Adeena Sussman.

http://www.myjewishlearning.com/recipe/flourless-chocolate-cake/

Ingredients:

1 cup margarine or butter (butter)

10 oz good-quality semisweet  chocolate chips

6 large eggs, slightly beaten

3/4  cup sugar*

2 teaspoon vanilla

 Directions:

Grease a 10-inch springform pan, then line bottom of pan with parchment paper.  Or line cupcake tin with paper liners.

  In a large saucepan, combine chocolate and butter.  Cook over medium-low heat until completely melted.   Stir in sugar.  let cool. 

 Once cool, turn  oven on to 350. 

Mix eggs and vanilla in another bowl and gradually add to chocolate mixture. Fill to 3/4’s full.

 Bake until there are cracks visible on the  surface. The cooking time will vary between 40 and 20 minutes, depending on size. 

 Decorate with sifted confectioner’s sugar and berries.  Or serve with ice cream or whipped cream.

 Makes a dozen large or 18 small cupcakes

  • 3/4 cup sugar if using Hersheys (yellow bag chips)  or 1 cup if using Enjoy Life dairy-free chips.

 

 

 

 

 

 

 

 

 

 

 

New Year’s Sugar Cookies

SAMSUNG

I  made these for a New Year’s eve party and am naming them this … for lack of a more creative name.   Debbie, JP and Andrew tasted and approved them before I served them to a larger group.  JP and Jenni decorated them.

I make half the  dough recipe  and use the whole frosting recipe for the half batch.

 Ingredients

3/4 lb. butter (3 sticks)

  1 1/2  c  sugar

  2 eggs

  1 T vanilla

  4 c Flour

  1/2 tsp baking soda

 

 Instructions

Blend butter & sugar.

Beat eggs with vanilla and add to butter mixture.

Blend flour and baking soda.  Mix in slowly into butter mixture.  

Chill for half an hour.  Divide into three balls.  Work with one at a time while keeping the rest in refrigerator.

 Roll out on floured surface or between wax paper.  Using cookie cutters to form into  shapes.   Place on cookie sheets covered with parchment paper.

Bake at 350 degrees for 10-12 minutes  until a light golden color.

 

Sugar cookie icing:

2 cups xxx sugar

1 T butter

2 T water

2 T corn syrup

1 t clear vanilla

cookies 

 

 

 

 

 

Tu bi’Shvat Cake

.

  • 1 c flour
  • dash of salt
  • 4 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (opt)
  • 1/8 teaspoon ground cloves Opt…or 2 t vanilla which I prefer
  • 1 heaping cup diced dried fruits, (blueberries, cherries, cranberries, raisins, or figs, pineapple, apricots, papaya, peaches)
  • 1 heaping cup pecans, walnuts, or other nuts
  1. Preheat the oven to 325 ºF (150ºC).  Grease well the bottom and sides of a 9 inch loaf pan or 8 x 8 square pan.
  2.  Mix the eggs and spices in a large bowl. Mix in the flour/salt combo a small amount at a time and continue mixing until there are no lumps.
  3. Stir in the fruits and nuts.
  4. Bake for 60 minutes.

 

With a sturdy bread knife carefully cut into slices while still warm and still in the dish. Remove to board.  let cool.  Wrap the slices in wax paper and then in a plastic bag. Keep in the frig.

 

~ adapted from The Book of New Israeli Food by Janna Gur.

Shopping In Rome

A lavish indoor mall in Rome, above.

Shopping in Rome is a scavenger hunt but these shops listed below were luckily stumbled upon on our trip to Rome this summer of 2015.

  1. Tazza de Oro.  Coffee and coffee supplies.  Near the Pantheon. 

http://www.tazzadorocoffeeshop.com/

  1. Cartoleria Pantheon.   stationery shop. 

http://www.pantheon-roma.com/en.html

  1. L’Artigianato.   Kitchen items, Murano jewelry, misc gifts.   At Piazza Navona.

http://www.artigianato-italia.it/Ecommerce_Default.aspx

  1. Andrew’s ties.   Near Spanish Steps.

http://www.andrewsties.com/

  1. Airport, duty free shop.  Great selection of sweets, perfumes, spirits.
  1. Stilvetro.   Kitchen shop.  Lovely trays, silverware, and various supplies.  Near Spanish Steps.

http://www.stilvetro.com/

  1. Panella, L’arte del Pane.   Jams, chocolate topping, breads,  candy.   

http://www.panellaroma.com/

  1. Romeo.   Cool dining establishment.  Pasta and food gifts.

http://www.romeo.roma.it/

Leather purses are everywhere.  We bought a couple in the shops next to where we stayed,  Hotel Napoleon.

No recommendations for shoes.  We bought  a pair of men’s  shoes at Adry, next to our hotel right by  metro entrance, Vittorio Emanuel.

Mango Jam

3 cups mashed mangos, 24 oz 

1 ½  c sugar

½ cup water

1 box pectin

          

Thaw and drain well if using frozen mangos.   Stir sugar into prepared fruit.  Mix well.

Combine 1 box  Sure-Jell Premium Fruit Pectin and ½ cup water in small sauce pan. (Pectin may start out lumpy).   Bring to boil, stirring constantly for one minute. Remove from heat.  Stir pectin into fruit.  

Pour into prepared containers, leaving ½ inch at top for expansion during freezing.   Cover with lids.

Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks. Otherwise, store in freezer up to a year. Thaw in refrigerator.  Makes four cups.

 

Moscato Sangria

1  12 oz bag of frozen fruit

1 32 oz bottle of blood orange soda*

1 bottle of moscato  (or your favorite white wine)

Pour fruit into clear pitcher.  Cover with soda.  Serve half a glass of sangria and top with half moscato.  Garnish with some of the fruit.

* a sparkly water (with low sodium) and a red juice can be combined and substituted for the blood orange soda.

Potato Frittata

 

 Ingredients:

  • 1 cup Ricotta cheese
  • 8 oz. Mozzarella, shredded  (or fontina)
  • 8 large eggs
  • 3 tbsp. Olive oil, divided
  • 2 cups vegetables (tomatoes, peppers, asparagus tips, zucchini)
  • 1 small onion, diced

2 cups of potatoes, baked and diced.

1 t of salt

Directions:

Preheat oven to 400 degrees F.

Grease a 13″ x 9″ pan with 1 Tbsp. olive oil.

In large frying pan, heat 2 Tbsp. olive oil over medium heat. Add vegetables and cook for 5 minutes until soft.  Add potatoes, salt and pepper.

Whisk eggs and ricotta until smooth in bowl.   Stir in vegetables.

Pour frittata into baking pan. Top with  fontina or mozarella.  Bake for 20 minutes, or until set.  Serve hot.  Serves four.

 

* the image above is of half the recipe.

 

 

Mama’s Favorite Baked Beans

1 lb northern white beans, cooked and drained

1 c onion, sauteed

2 T grey poupon mustard

2 T worcestershire

1/2 c ketchup

1/3 cup brown sugar  (might need more depending on sugar in ketchup)

1  t garlic powder

 

Combine beans and onion.  Mix rest of ingredients to make sauce.  Mix into beans.  Ham or bacon can be added. 

Bake in  uncovered, buttered dish at 350 for 1 hour or longer, til thickened. 

This dish seems to taste better after sitting for several hours or overnight.

*my mother who is a diabetic likes these because they didnt make her blood sugar go up.