Flour-less Peanut Butter Cookies

I first came across the notion of flour-less peanut butter cookies at book club. The year was somewhere around 2003 or 2004, and we were gathered at the home of a member, debating our next six months of selections. A few of us had brought along a dessert to share, and one of the offerings was an astoundingly rich and chewy peanut butter cookie. I knew I had to have the recipe.

Rather than write it out for me, M. rattled it off: 1 cup peanut butter, 1 cup sugar, 1 egg, 1 teaspoon of vanilla. That's it. That's all. In a word, I was amazed. I had no idea it was possible to make cookies without flour. That's just crazy talk, right? Wrong.

M. assured me that not only would this recipe work, she'd been making it since kindergarten! It was the first recipe she ever learned and she never bothered, never needed to write it down. I didn't either. I committed it to memory ... and there its stayed in my pretty little head, lo this nearly decade or so. I always intended to make the cookies, but somehow it never happened.

Well, Monday's weather was a chilly 88 degrees, rather than 98, so it seemed like a fine time to bake. I mentally dusted off M.'s recipe and set to work. I changed it up a bit too - using natural peanut butter, rather then a commercial (read - too sweet) brand; some brown sugar in place of the white; and ... because I'm me ... I added some chocolate chips for good measure.

They may not be the best looking cookies on earth, but they sure are tasty.

Flour-less Peanut Butter Cookies:

• 1 cup natural peanut butter, at room temperature
• 3/4 brown sugar, lightly packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• pinch of salt
• 3/4 cup of semi-sweet chocolate chips, optional

1. Pre-heat your oven to 350 degrees F.

2. Place the peanut butter into a mixing bowl and to it add the brown sugar. Stir with a fork until thoroughly combined. Crack in the egg and, again, mix with a fork until thoroughly combined. Add the vanilla extract and a small pinch of salt, then stir well with a fork until fully incorporated. The mixture will appear grainy - remain calm, all is well. Add the chocolate chips and mix in with a wooden spoon or spatula. Don't worry if the chips don't want to blend, you can mash them in when you form the cookies.

3. Scoop cookies by rounded teaspoon and roll slightly in between your palms to form, pressing in any errant chocolate chips. Place formed cookies directly onto a baking sheet, and press each down slightly. Continue until all cookies have been formed. You should have about 2 dozen.

4. Bake in the middle of a pre-heated 350 degree oven for 10 to 12 minutes or until golden brown at the edges. Allow cookies to cool on cookie sheet for 1 to 2 minutes, then remove to a wire rack to cool completely.

As written, this recipe will yield 2 dozen small cookies. Recipe may be doubled.

Hint - if you choose to omit the chocolate chips, you may press the formed cookies down with the tines of a fork to create that traditional peanut butter cookie look. Also, if you prefer a sweeter cookie, by all means opt for the white sugar and use one full cup. And, if you prefer, you may also use a commercial brand of peanut butter in place of the natural stuff. Hey, its your cookie!

There are probably dozens, maybe even hundreds, of flour-less peanut butter cookie recipes floating around out there. This is my version of the classic.

Enjoy!

Blackberry Bundt Cake with Xagave Nectar

Sometimes, when email meets regular mail, its a match made in heaven. Let me explain: this luscious, summery cake is the direct result of a recent email and a packaged delivered to my door.

Like many of you, I subscribe to TastingTable. Some weeks back, their recipe of the day was a scrumptious looking blackberry buttermilk bundt cake with an orange glaze, offered by White House pastry Chef, Bill Yosses. I filed it away for later use.

Later that week, I received a package from the good folks at Xagave Nectar. They reached out to me an offered me a sample of their agave nectar and a copy of their wonderful cookbook: "Delicious Meets Nutritious." I ran a quick search on the company, determined that their product was indeed all natural and certified USDA organic - and I, happily, accepted. Still later, I paired the two of them together and the results were magnificent!

Xagave is a premium blend of the nectar derived from both blue and white agave plants. According to their data, it has the highest concentration of calcium and inulin, and is the only product on the market with a standardized inulin content. Inulin is prebiotic fiber that has been shown to benefit both the digestive and immune systems, increase calcium absorption, and increase bone density.

I'm neither a scientist nor a nutritionist, so I can't speak to such claims ... but I am a baker and I can tell you that I really enjoyed baking with this product. Xagave has a neutral, sweet taste, a fantastic pourable texture and is easy to blend with both hot and cold ingredients. The finished cake had a moist, tender crumb, and the flavor was just sweet enough, without being cloying.

In preparing this cake, I substituted 3/4 cup of Xagave for the 1 3/4 cups of sugar called for in the recipe. I also chose to use a combination of whole wheat flour and whole wheat pastry flour, rather than white flour. This recipe is based on Chef Yosses' Blackberry Buttermilk Bundt cake, featured on TastingTable.com. Should you prefer to go the traditional route with sugar and white flour, by all means, have a go at that link.

Please note that when baking with any agave nectar, it is necessary to reduce the oven temperature to 325 degrees F.

Blackberry Bundt Cake with Xagave Nectar:

• 2 cups whole wheat pastry flour
• 2/3 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 sticks unsalted butter, softened
• 3/4 cup Xagave nectar
• 4 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup of low-fat buttermilk
• 2 pints fresh blackberries, rinsed and drained

For the glaze:

• 1/2 cup of fresh orange juice
• 1/4 cup Xagave nectar (or 1/2 cup confectioners sugar)
• 2 teaspoons finely grated fresh lemon zest

1. Pre-heat your oven to 325 degrees F. Great a 2 quart non-stick bundt pan with butter and dust with a light coating of flour, shaking out the excess.

2. In a large bowl, combine the whole wheat pastry flour, whole wheat flour, baking powder, salt and baking soda. Whisk well with a wire whisk to combine and reserve.

3. Cream the butter in the bowl of your electric mixer, using the paddle attachment, until light and fluffy. Turn the mixer to low and slowly pour in the agave nectar. Beat well on high until well combined. (The mixture will have a pudding like consistency.) Beat in the eggs, one at a time until thoroughly combined, scraping down the sides of the bowl as necessary. Add the vanilla and beat until combined.

4. Turn the mixer to low and beat in the flour mixture by thirds, alternating with the buttermilk, until all of the flour and buttermilk have been added. Beat until just combined. Remove bowl from mixture and add in the fresh blackberries, folding them in by hand with a spatula to distribute evenly.

5. Pour batter into prepared bundt pan and bake in the middle of a pre-heated 325 degree oven for 50 minutes (or up to an hour) or until golden brown and a tester inserted into the middle of the cake come out clean. Remove from oven when baked and allow cake to cool in the pan for 15 minutes, then invert onto a serving platter.

6. To form the glaze: combine the fresh orange juice, agave nectar (or confectioners sugar, if using) and lemon zest and whisk well to incorporate fully. Using a skewer or long thin knife, poke deep holes all over the cake and while the cake is still warm, slowly spoon 1/2 of the glaze all over cake, allowing it to seep in. Let the cake rest for 20 minutes, then spoon the remaining glaze over cake and allow it to set for at least 10 minutes. Serve and enjoy!

Like most agave nectar products, Xagave is low on the glycemic index and is far sweeter than sugar - so you can use less and save some calories in the process. Both their site and the "Delicious Meets Nutritious" cookbook have a fantastic conversion chart that will help you substitute agave for sugar in any recipe. This is an invaluable resource!

The cookbook is filled with hundreds of recipes: everything from condiments (like sugar-free, agave sweetened ketchup!), to sauces, baked goods, main courses and even cocktails. Naturally, I was thrilled to find the cocktail section. I've been substituting agave nectar for simple syrup in all of my cocktails for some time now and the results have been magnificent.

You can order both the cookbook and the Xagave nectar from the website and I gather that it can also be found in some natural food markets across the country as well.

So, do you enjoy baking with agave nectar? Curious Diva wants to know.

Bon appetite!

Chocolate Chip Zucchini Cake

You may want to file this recipe away for use later this summer, when your garden overflows with zucchini. Then again, this cake is so good, you may not want to wait.

If you're in the mood for a rich, moist, chocolaty extravaganza - this is the cake for you. And, bonus, you can count it as a vegetable! Well, not really, but you will have the added benefit of some nutritious zucchini to off-set your indulgence. I'd say that's a good deal; a very good deal, indeed!

I've adapted this recipe from The Flat Belly Diet Cookbook and I'm well pleased with the results. I've added some cinnamon and Chinese Five Spice powder to bump up the flavor, reduced the amount of oil, and altered slightly the composition of the flour. This is a quick, nutritious and wholesome splurge that's sure to satisfy even the most dedicated chocoholic.

Chocolate Chip Zucchini Cake:

• 1 cup whole wheat pastry flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Chinese Five Spice Powder
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup non-fat vanilla Greek yogurt
• 1/4 cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini (@ one large zucchini)
• 3 cups semisweet chocolate chips, divided in half

1. Pre-heat your oven to 350 degrees F and coat an 11'" x 8" baking pan with a light coating of butter or oil. (I did not have a pan this size, so I used a 9" x 9" glass baking pan and it worked just fine. Adjust the baking time accordingly depending on your pan size.)

2. In a mixing bowl, combine the flours, baking powder, baking soda, salt, cinnamon and Chinese Five Spice Powder, whisk well to combine and reserve.

3. In a large mixing bowl, whisk together the eggs, sugar, yogurt, oil and vanilla until thoroughly combined. Whisk in the shredded zucchini until combined, then stir in 1 1/2 cups of semisweet chocolate chips.

4. Add the reserved flour mixture, by thirds, to the zucchini mixture and stir until just combined. Pour into prepared baking pan and bake in the middle of a pre-heated 350 degree oven for 30 to 40 minutes, depending on pan size, or until lightly browned and cooked throughout. The cake is finished when a wooden toothpick inserted into the center comes out clean. (If you're using the 9 x 9 inch pan, the cake will need to bake for approximately 40 minutes. Less time will be needed for the 11 x 8.)

5. Remove cake from the oven and immediately sprinkle the remaining 1 1/2 cups of chocolate chips over the top of cake. (Pictured above.) Allow the chips to sit for a minute or two, until softened and melty. Spread the melted chips in an even layer across the top of cake to form frosting. Allow the frosted cake to cool for at least 45 minutes, prior to serving, so they frosting will set.

This cake comes together in a hurry - I'd say 15 minutes of mixing time - so its every bit as easy as making a boxed cake and its healthier to boot! Waiting for the frosting to set is the most difficult part of the operation. You'll need at least 45 minutes and even then, the chocolate will be runny. Once the cake has cooled entirely, the chocolate will firm up a bit, but will remain rich and creamy. Unused portions can be saved at room temperature or in the fridge, just be sure to cover tightly with some plastic wrap or foil.

The Greek yogurt and zucchini combine to lend the finished cake a wonderfully creamy texture and it is surprisingly moist. I like the flavor so well, I might even be inclined to skip the frosting and bake off the batter in the form of muffins next time. Stay tuned.

I'm submitting this recipe to Hey What's for Dinner Mom's Just Another Meatless Monday feature. Be sure to stop by Laura's place today and check-out the other meatless offerings!

Bon appetite!

Thirsty Thursdays: Milkshake Edition

Today's offering is by no means a health drink. Consider it a splurge and a somewhat off-beat way to enjoy bourbon - one of our featured ingredients for this month's Thirsty Thursday's Challenge.

Adult milkshakes seem to be on the rise. I've come across more than a few restaurants with boozy shakes on their dessert menus of late and the options really run the gambit. While bourbon seems to be the go-to milkshake spirit - it pairs well with both vanilla and chocolate - I've also seen some made with Irish Whiskey, Irish Cream liqueur, and Cognac as well.

For this particular shake, I've used a combination of Maker's Mark Bourbon and Navan, a vanilla infused cognac. My inner fat cop forced me to use some non-fat chocolate frozen yogurt in place of ice cream, but that's a personal choice. Opt for the ice cream if you're not fat-phobic, doing so will ensure a thicker, richer shake. Frozen yogurt tends to break down in the blending, so the texture will be thinner if you go this route.

Basically, you can add the bourbon, cognac or whiskey to any shake you make, but I will include a recipe for guidance. Its best to have the ice cream soften a bit so that it will blend easily. Leave it out on the counter for 5 to 10 minutes before making the shake.

Diva's Chocolate Bourbon Shake:

• 1/3 cup of milk (non-fat, whole or soy milk will do)
• 1 cup of chocolate ice cream (or frozen yogurt)
• 2 oz. bourbon
• 1 oz. Navan
• some chocolate syrup for decoration

Add the milk, ice cream, bourbon and Navan to a blender and mix well on high until blended, pulsing if necessary, for approximately 30 seconds. Sample the shake for texture, adding a bit more ice cream to thicken if desired.

Drizzle some chocolate syrup around the rim of the glass and into it pour your shake. Serve and enjoy, repeat as necessary!

As written this recipe will yield one shake.

While I always end with "repeat as necessary" ... this shake is mighty filling and one is probably all you need. Feel free to play around with both the flavor of the ice cream and the amount of bourbon as well. I happen to think an adult shake should taste like one - so in this recipe, the flavor of the bourbon will not be lost. Your mileage may vary, of course. Experiment and have fun with it!

If you don't happen to have any Navan on hand, you can leave it out and let the bourbon go solo, or replace it with 1 teaspoon of pure vanilla extract if you'd like a hint of vanilla. If you'd like a hint of orange, try some Grand Marnier.

Consider this my bourbon entry for May's challenge. I'm still working on the cucumber drink. Stay tuned.

I hope you'll join us with either a bourbon or cucumber themed drink for the May challenge. Details to be found here, the deadline for entry is midnight on Monday, May 31st.

So, are you a fan of adult milkshakes? If so, what's in yours? Thirsty Diva wants to know.

Cheers!

Chocolate Chunk Pecan Cookies

What happens when its nearly May and you have a leftover chocolate Easter bunny hanging around? Why you hack him up and make cookies out of him, of course!

Chocolate Chunk Pecan Cookies:

• 1 and 2/3 cups flour (I used white whole wheat)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup melted butter (slightly less than 1 1/2 sticks)
• 1/2 cup light brown sugar, packed
• 1/2 cup dark brown sugar, packed
• 1 large egg
• 1 1/4 teaspoons pure vanilla extract
• 7 ounces of milk or dark chocolate, cut into large chunks
• 3/4 cup pecans, roughly chopped
• Fleur de Sel, for sprinkling, if desired

Pre-heat your oven to 350 degrees F.

1. In a large mixing bowl, combine the flour, salt and baking soda and whisk well with a wire whisk to combine. Set aside.

2. Pour the melted butter into the bowl of your electric mixer and add the brown sugars, beat well until thoroughly combined. Add the egg and beat on high until combined. Add the vanilla extract and continue to beat until incorporated.

3. Add the reserved flour mixture, by thirds, beating until just combined. Add the chocolate chunks and the chopped pecans and mix until thoroughly incorporated.

4. Using a small soup spoon, form mixture into 1 1/2 inch round balls, packing in the chocolate chunks where necessary, and place on an cookie sheet, roughly an inch or two apart. If desired, sprinkle the top of each cookie with a bit of Fleur de Sel and bake in the middle of a pre-heated 350 degree oven for 12 - 14 minutes. Remove to a wire rack to cook.

As written this recipe will yield approximately 32 to 34 cookies.

Because I'm a salt freak, and because I generally find commercial milk chocolate too sweet, I opted to include the sprinkle of salt. My sacrificial Easter bunny was make of milk chocolate and I like the way the little crunch of salt offsets the sweet chocolate.

If you don't happen to have an extra bunny lying around, any form of chocolate chunk will do. I used a mix of light and dark brown sugar in these cookies, but either will do just fine. And, as always, I opted for my beloved King Arthur White Whole Wheat flour. While the resulting cookies don't exactly qualify as a health-food, I see no reason not to use a whole wheat product in place of all-puprose flour where possible. Your mileage may vary, of course.

If you've never worked with a cookie dough made with melted butter, I think you're going to be pleasantly surprised. The dough is velvety smooth and the finished cookies have a nice, almost faintly butterscotch flavor. They're wonderful.

Bon appetite!

p.s. - I'm submitting this recipe to Dinner at Christina's fun Friday Firsts Feature. Be sure to stop by Christina's place and check out all of the delicious "firsts" this week!

Key Lime Pie Recipe

We dined en familia, with the husband's family, at the home of my brother and sister in law on Saturday night and I made the dessert. A lovely Key Lime Pie, to be exact.

Key Lime Pie might just be my favorite kind of pie to make. Its easy, incredibly delicious, and the bright, tart flavor seems just right for early spring.

One of the nicest things about making this pie, is that the filling only requires four ingredients: egg yolks, lime zest, sweetened condensed milk and key lime juice. Of course, its the lime juice that really counts. Key limes are smaller and more tart than regular (Persian) limes and they are technically in season from May to September. If you are unable to find key limes in your market, you can always default to bottled key lime juice, as I've done here.

Key lime juice is generally available in specialty markets and in some grocery stores. In this case, I used Nellie & Joe's, which I found at Zabar's.

Key Lime Pie:

• 3 large egg yolks
• zest from 2 large limes, finely grated (you can use regular limes)
• one 14 ounce can of sweetened condensed milk
• 2/3 cup key lime juice
• 9 inch graham cracker crust

Pre-heat your oven to 350 degrees F.

1. Pour the egg yolks and lime zest into the bowl of your standing electric mixer and, with the wire whisk attachment, beat them on high speed until the yolks are pale in color and very fluffy, about 5 full minutes, scraping down the sides of the bowl as necessary.

2. With the mixer still running, add the entire can of sweetened condensed milk in a slow steady stream and continue beating, on high, for 3 to 4 minutes until the mixture becomes thick and creamy, scraping down the sides of the bowl as necessary.

3. Lower the mixer speed to medium-low and add the key lime juice in a slow steady stream and mix until its just incorporated. Do not over mix.

4. Using a rubber spatula to get every drop, pour the mixture into the graham cracker crust, place the filled pie on a cookie sheet, and bake in the middle of a pre-heated 350 degree F oven for 15 to 20 minutes, until the custard has set. (I baked mine for 20 minutes.) Remove from the oven and cool on a wire rack, then refrigerate. Keep pie refrigerated until serving, so it will stay firm. Serve each slice with a dollop of whipped cream.

As written this recipe will yield one amazing pie!

And, just so we're clear, yes, that is a store bought graham cracker crust. So sue me, I don't enjoy making crusts. If you enjoy making crusts, by all means, opt for home made!

There are dozens and dozens of recipes for key lime pie in the world, each with the same combination of ingredients, though the amount of lime juice tends to vary. I like a tart pie, so I opt for more key lime juice. If you're unable to find either key limes or the bottled juice, you can substitute regular lime juice, though the flavor of the finished pie will be less tart.

I like to make the pie they day before I want to serve it, so the flavors will have a chance to develop as the pie rests in the fridge.

So, what's your favorite kind of pie to make? Hungry Diva wants to know.

Bon appetite!

Candy Making 101: Orange and Lemon Creams

And now for something completely different ... candy.

Why? Because on Friday, it snowed for like 36 hours. Because the Olympics are over and that makes me sad. And, mostly, because I've always wanted to try making candy.

I found this recipe for basic fondant centers in my files and, frankly, I'm not really sure of the origin. I chose to flavor them with orange and lemon extracts, but you could use vanilla, peppermint, or anything else that floats your boat. There's nothing remotely healthy or dietetic about this recipe, but its damn good fun. I'll have something healthy to post later in the week - but, for today, I'm offering you orange and lemon creams. Take two, they're small.

Orange and Lemon Creams:

• 4 cups powdered sugar
• 3 tablespoons softened butter
• 1/2 teaspoon vanilla extract
• 4 tablespoons heavy cream
• pure orange extract
• pure lemon extract
• red and yellow food coloring, if desired
• two 3 ounce bars of Scharffen Berger bittersweet chocolate, chopped

Cream the powdered sugar and softened butter together in the bowl of your electric mixer until incorporated. Add the vanilla and heavy cream and beat together on high until fully incorporated. The mixture will appear grainy and sandy - fear not, all is well!

Divide the mixture in two and place one half back into mixing bowl. Add 2 1/2 teaspoons of pure orange extract to the sugar mix and a few drops of yellow and red food coloring (to make orange) if desired. Mix well on high until fully incorporated. The mixture should look smooth, not powdery. Gather the dough together and knead with your hands on a hard surface for a minute or two until the dough is smooth. Place in a bowl, cover with a damp paper towel and reserve.

Place remaning sugar mixture into the mixing bowl, add 2 1/2 teaspoons of lemon extract and some yellow food coloring. Mix well on high to blend, then knead until smooth, cover and reserve as above.

Cover a large cookie sheet with waxed paper. Working with one bowl of dough at a time, form into small balls using a teaspoon - one level teaspoon of dough at a time - flatten the ball into a disk in the palm of your hand and place on the cookie sheet. Repeat until all of the dough has been turned into disks. They should look a little something like this:

Place the cookie sheet(s), uncovered, into the fridge and chill the disks for 20 minutes. While they chill, melt the chopped chocolate in a small bowl in the microwave - on high, in 30 second intervals, stirring between, until the chocolate is smooth and creamy. Dip the chilled disks, one by one, into the chocolate to cover, scraping off the excess chocolate from the bottom with a small knife or offset spatula.

Hint: I used a fondue fork to lift the disks in and out of the chocolate and a small offset spatula to scrape.

Place the dipped creams on a wax paper lined cookie sheet to dry. You may place them in the fridge for 15 to 20 minutes to hasten the process, if desired.

Double Hint: do not omit the waxed paper in any of the steps. It is vital, especially for the dipped chocolates. Trust me on this, I know whereof I speak!

As written this recipe will take some time and make lots of lovely chocolate creams. I didn't count ... and the husband was eating them as fast as I could make them.

Its a shame I'm not a step-by-step picture blogger, because this recipe would certainly lend itself to that. But that's not my deal and I have abundant faith in your ability to figure it out. If I can do it, so can you. You'll just have to trust me when I say its not nearly as complicated as it seems. Your finished product will look a little something like this:

They're exquisite! Though, be aware, if you're looking for an ooey-gooey-creamy center ... this is not your baby. Its more of a soft textured fondant. I loved them, especially the lemon creams, and I'm dying to try peppermint and possibly even some with lavender. Stay tuned.

This strikes me as a good project for the little humans. They seem to enjoy playing with their food and this is a hands-on recipe for sure. Just make sure those hands are clean. ;)

Since this was a first for me, I'll be submitting this post to Dinner at Christina's Friday First's feature. Be sure to pop over this Friday and check out the list of other culinary firsts!

Bon appetite!

Taza Stone Ground Chocolate

And now for something completely different ... Hot Chocolate! And the big surprise is that its not spiked with anything other than a pinch of cayenne pepper. Honest!

A few weeks ago, the good folks at Taza Stone Ground Organic Chocolate reached out to me and offered a sample of their product. After taking a spin around their very cool site, I was more than intrigued. They are committed to producing a line of high quality, organic, chocolates in a socially responsible way. Yay, Taza!

Located in Somerville, Massachusetts, Taza was founded in 2006 and specializes in small batch "bean-to-bar" chocolate products made in the "traditional Mesoamercian" way. Meaning, the chocolate is minimally processed and ground by stone rather than steel. Taza works with small chocolate and sugar co-operatives around the globe to ensure fair wages and socially responsible practices and their operation is as green as green can be. Just take a look at this page from their website ... from recycled packaging to "human powered local delivery", they've really got it down. Color me impressed.

They sent me a disc of their Salted Almond Chocolate Mexicano and I put it to good use. Last night I whipped up a mug of hot chocolate using the disc and it was spectacular! Smooth, creamy, rich and delicious - this is not your average cup of cocoa. Its something more ... much, much more.

Spiced Hot Chocolate:

• 8 ounces of non-fat milk
• one 1.3 ounce disc of Taza Salted Almond Chocolate Mexicano
• dash of cinnamon
• dash of freshly grated nutmeg
• small pinch of cayenne pepper

Using a box grater, grate one whole disc of Taza Chocolate Mexicano and reserve.

Heat the milk in a small sauce pan until hot and foamy, but not yet boiled. You want the milk to be hot, but not scaled. To the milk, add a dash of cinnamon, a dash of nutmeg and a small pinch of cayenne pepper, if desired, stir to combine and remove the pan from the heat. Add the grated chocolate and whisk vigorously using a wire whisk or molinillo for one to two minutes, until all the chocolate has melted and the mixture is creamy and frothed. Pour into a mug and serve immediately, garnished with a grating of fresh nutmeg.

As written, this recipe will serve 1.

How good is this hot chocolate? So good I burned my tongue because I couldn't stay away from it and let it cool. So good I immediately went online and ordered more Taza Chocolate Mexicano. Really. Now let's be clear, although they sent me this product in hopes that I'd write about it, I would not recommend it here if I wouldn't buy it myself. And buy it, I did ... a lovely little sampler pack. I can't wait to try the other flavors.

I do realized that today is Thursday and some of you might, indeed, be thirsty ... so if you're of a mind, go right ahead and add a shot of booze to this already decadent hot cocoa. I'd recommend bourbon. With or without the shot, I urge you to try it. Taza Chocolate Mexicano is a high quality product that is so rich and velvety you'll become addicted with just a single sip. You've been warned.

At $4.50 per package, the Chocolate Mexicano may seem a bit pricey - though there are two discs per package which works out to $2.25 per cup of cocoa. I figure it this way, you'd pay at least as much in a coffee bar and, in this case, you're paying for a responsibly sourced product, produced in an environmentally sound facility. I think its worth it. I think I'm worth it ... and so are you!

Bon appetit!

BlogHer Food '09 Part Two: The Chocolate Adventure

Just a brief note before we begin the adventure ... I know everyone is thirsty on Thursday, and I promise we'll return to our regular cocktail feature next week.

Today, I want to tell you about our chocolate adventure at BlogHer Food '09. Yes, it involves that mysterious chocolate box I mentioned yesterday. And, yes, it was even better than it looks!

During the afternoon break, we were treated to an "out of the box chocolate adventure" by Chef Elizabeth Faulkner (pictured above) of Citizen Cake. The demo was sponsored by one of my all time favorite brands, Scharfen Berger Chocolate, and TuttiFoodiecom. Color me delighted!

Undoubtedly, you will have recognized Chef Faulkner from her many appearances on Top Chef, Top Chef Masters, as well as The Food Network and Martha Stewart Living. I can tell you, she's every bit as dynamic in person as she appears on TV, and twice as nice. In addition to her winning personality, I can now attest to her culinary charms. Naturally, she had me at "chocolate" ... but she didn't stop there.

Scharffen Berger and TuttiFoodie used Elizabeth's demo as the vehicle for announcing this year's Chocolate Adventure Contest - and what a trip it was! Chef Faulkner filled three solid chocolate boxes with such an astounding mix of sticky, gooey, chocolaty, spicy goodness that I'm at a loss to describe it. Honestly, it was intoxicating!

In short, The Chocolate Adventure Contest invites entrants to combine any variety of Scharffen Berger Chocolate with one of 16 exotic ingredients to create a unique taste adventure in the categories of both savory and sweet. Not content to use just one or two of the suggested ingredients, Chef Faulkner used 11! So many, that I can't even recall the list. Here's what I can tell you ... she made her own marshmallows and began layering them in the box, along with chile spiced chocolate sauce, salted caramel, cumin spiced toffee, pretzels, corn nuts, another sauce laced with Malbec wine ... and who knows what else?!

She then invited us to play with our food and play, we did! We each donned a rubber glove and dove into the box, extracting a handful of that yummy concoction and devouring it straight off of our fingers! While some members of the audience seemed a bit hesitant to give it a go, trust me, I needed no second invitation. Frankly, after tasting it, it was all I could do not to shove everyone out of the way and abscond with that box to my room. Really! It was just that good. Picture an explosion of every delicious thing you've ever eaten and you'll get the gist.

I can't thank Chef Faulkner enough for providing us with such a fun, delicious and truly unexpected taste adventure. It rocked!

And now, I'd like to invite you to play with your food too! Enter The Chocolate Adventure Contest and you could win one of two grand prizes, each totaling $10,000! One prize will be awarded in the savory category and one in the sweet. The list of adventure ingredients are as follows:

• Fresh Mint (any variety)
• Fresh or Crystallized Ginger
• Pandan Leaf
• Banana Leaf
• Sumac
• Raw Honey
• Cacao Nibs
  
• Malbec
• Peanut Butter
• Fresh or Whole Dried Chile Pepper
• Black-Eyed Peas
• Rice Flour
• Papaya
• Cumin
• Paprika (any varietal)
• Smoked Sea Salt
  

Use one, use them all, the sky's the limit! For more information, rules of the contest, and a list of previous winners, visit The Chocolate Adventure Contest. Entries must be received by January 3, 2010.

So, which of these ingredients would you use in your concoction? Curious Diva wants to know.

Good luck!

Chocolate Guinness Torte

Lest any of you are operating under the mistaken impression that things always go as planned, Chez Diva, let this post serve as proof that's not the case.

The husband had a birthday last week and I took a notion to bake him a cake ... from scratch. Months ago, I fell in love with the Chocolate Beer Cake posted on The Backseat Gourmet. Originally, I'd planned to make it for St. Patrick's Day, but that never happened. Knowing the husband's deep personal commitment to Guinness, I figured this was the cake for him.

I followed Cheryl A.'s recipe exactly as posted with two exceptions. I used Guinness instead of ale - no problem there. Chocolate and Guinness is a stunning combination. I also used 9 inch cake pans, instead of the 8 inch indicated in the recipe ... hello, problem! Yes, the size of the pan matters. And, yes, I know that. I used the larger pans anyway, because it was too late in the day to go out and buy another set. The cake? Was so flat you could slide it under a door. Ole.

Here's the thing, though, its all about the spin. It looked and smelled delicious - and Cheryl's frosting is truly divine. I frosted that bad boy up and called it a torte. The presentation went a little something like this:

Diva: Look, I've made you a torte for your birthday! A chocolate Guinness torte!

The Husband: Yay! Sounds delicious! Sort of looks like a flat cake.

Diva: Perhaps, but its a torte.

The Husband: Hmm, what's the difference?

Diva: About two inches.

Fortunately, the BIG flavors here more than made up for the diminutive stature. The flavor of stout is not really present at all, though there is a subtle, underlying malty-ness that serves to intensify the chocolate flavor. The addition of Guinness makes a chocolate cake taste even more chocolaty. Its delicious! And that frosting is so incredibly good I know I'll be making it again and again. Its the chocolate frosting I'm going to make for the rest of my life. Really.

While I certainly wouldn't put this one in the category of "failure", its far too scrumptious for that, I'd call it a minor screw-up. I mean, take a look a that picture ... the cake doesn't even come halfway up the coffee cup!?! Lesson learned: I need some 8 inch pans.

So, have you learned any baking lessons recently? Do tell, curious Diva wants to know.

Bon appetite!

Spiced Chocolate Pudding with Cinnamon Whipped Cream

Today is a difficult day. I had trouble deciding what to write last year - and trouble deciding what to write this year. While I try to keep things light around here, its impossible for me to let this day pass without acknowledgment. Ultimately, I will echo my words of last year ... I'd like to offer this post as my public prayer for peace in our world and peace in the hearts of those personally affected by the events of September 11, 2001.

I'd also like to offer you all a dish of pudding. Ellie Krieger's Dark Chocolate Mousse, to be exact. Not to be flip and not because it will change anything - I'm serving you pudding because, quite simply, its comforting.

You can find her recipe here, and while she refers to it as mousse, I find its texture to be more similar to pudding. I followed the recipe as written, with the exception of the chocolate. I used a dark chocolate bar that had been spiked with red chiles and the results were magnificent. Chocolate and chiles pair beautifully together and we really enjoyed the subtle hint of heat the chiles lent to the mix. Feel free to experiment with this one, using whichever flavor or special variety of chocolate you like. There are some wonderful lavender flecked chocolate bars on the market now, and they would be outstanding in this capacity as well. Ditto for any combination of chocolate and orange.

In keeping with the sort of Mexican feel of the spiced pudding, I opted to top it with some cinnamon whipped cream ... a match made in heaven.

Cinnamon Whipped Cream:

• 1/2 pint of heavy cream
• two or three dashes of ground cinnamon, to taste
• 1/2 tsp. agave nectar, or to taste

Whip the cream in bowl of a standing mixer, fitted with the wire whisk attachment, on high until it just begins to hold soft peaks. Add two or three dashes of ground cinnamon and beat for 30 seconds or so. Add in some agave nectar, to taste, until the cream has been sweetened to your liking. Continue to whip until it just holds stiff peaks. Taste and adjust the seasoning, adding more cinnamon or agave if desired and mixing gently. Go slowly and do not over-mix.

Serve the chilled pudding with a dollop of cinnamon whipped cream and enjoy.

Any excess whipped cream can be kept, covered tightly, the fridge for a day or two. It would be excellent when used as a garnish for any pie, crumble or crisp.

Oh, one more thing: that pudding ... its made with silken tofu. Don't let that scare you. The texture is divine and the flavor rich and satisfying. Use a dark chocolate of good quality and I promise you won't even know its tofu. Really.

Bon appetite!

Biscotti!

I had every intention of snapping a new photo of the lovely finished biscotti, other than the self-promoting Diva pic, but the husband made short work of the cookies. There's nothing left but a few stale crumbs in the bottom of the cookie jar. Someone should really do something about that.

You've all been waiting patiently for the recipe, so without further ado I will present it today. This one's adapted from Julee Rosso's Fresh Start cookbook. I changed the flour, reduced the sugar, added some chocolate chips and decided to use macadamia nuts instead of hazelnuts. The choice is yours really, any and all combination of dried fruits and nuts will work here.

Cherry Chocolate Macadamia Nut Biscotti:

• 1 cup unsweetened dried cherries
• 3 tbsp. orange juice
• 4 tbsp. chilled, unsalted butter
• 3/4 cup granulated sugar*
• 2 large egg whites
• 2 cups whole wheat pastry flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup coarsely chopped macadamia nuts
• 1/2 cup mini chocolate chips

Combine the dried cherries and orange juice in a large, micro-wave safe bowl and microwave on high for 1 to 2 minutes. Remove from microwave and allow the mixture to cool to room temperature. The cherries will soften as they cool and most of the juice will be absorbed.

Pre-heat your oven to 325 degrees F and lightly spray a large, rimmed cookie sheet with vegetable oil spray.

In the bowl of a food processor, fitted with the metal blade, combine the butter and sugar and process until well blended. Add the egg whites and process until the mixture is smooth. Add the flour, baking powder and salt, pulsing until just combined. Transfer to a large bowl, drain the remaining liquid from the cherries and add the cherries, nuts and chocolate chips, stir until incorporated. Using your hands, form the mixture into a large ball, pressing together the ingredients as necessary. Divide the dough into thirds and form three long, flat logs - roughly 12 inches long by 1 1/2 inches wide. Place the logs on the cookie sheet, spaced apart, and bake in the middle of a pre-heated 325 degree oven for 25 minutes, until lightly browned. (As pictured above.)

Remove from the oven and transfer the logs to a cutting board. Allow them to cool for 10 to 15 minutes. Reduce the oven temperature to 275 degrees F. Using a sharp knife, cut the logs diagonally into 1/2 inch thick slices. I'm not going to lie, this is a pain in the ass, there will be crumbs everywhere and you'll feel like the biscotti are crumbling. DO NOT PANIC, do not curse me out. Remain calm and proceed carefully, taking your time and pinching the biscotti back together as necessary. Try not to burn yourself.

Return the sliced cookies to the cookie sheet and bake them, standing upright, for 15 to 20 minutes or until the cut surfaces appear to be dry. Cool on wire racks and serve immediately or store in an air-tight container.

*The original recipe calls for 1 cup of sugar. Even though I've reduced the amount, the finished cookies are very sweet. A bit too sweet for me, but I think my palate is hyper sensitive when it comes to sugar. Feel free to play around with it and increase the sugar to a cup if you like. I've used the whole wheat pastry flour here, though the original calls for all-purpose white flour. Again, the choice is yours.

If you're looking for a more traditional, whole egg biscotti go here. This recipe is from 5second rule's cookie contest and I must say it looks spectacular. I've been meaning to try Diana's recipe since December!

You can't go wrong with either recipe and spelling something out with the finished biscotti is entirely optional.

So, what combination of fruits and nuts would you include in your biscotti? Curious Diva wants to know.

Bon appetit!

Truly Delightful Contest ...

The good folks at Quaker have recently launched a line of premium granola bars called True Delights®. In honor of the launch, Quaker and Foodbuzz have teamed up to sponsor the 2009 True Delights Be Delighted Recipe Contest. Contestants must submit a recipe that contains at least one of the 9 ingredients found in Quaker® True Delights bars. With such luscious ingredients as: cashews, chocolate, raspberry, almonds, bananas, coconut, macadamia nuts, cherries or cranberries - entrants are limited only by their imaginations. The contest is open to all, limit one entry per person/per email address.

It should come as no surprise that this weekend found me donning my apron, dusting off the mixer and getting down to some serious baking. I love a challenge and more than that I love the list of suggested ingredients. To be perfectly honest, I can live without granola bars - premium or not - but throw those same ingredients into some dough and I'm all over it. Sure, I might have dreamed up a more inventive concoction ... could have submitted a sous-vied breast of twice plucked guinea hen, glazed with a cashew infused raspberry-almond demi-glace ... but who the hell wants that when you can have a cookie?

And if those cookies are made molten with dark rich chocolate and bursting with luscious dried berries then color me delighted indeed.


Loaded Oatmeal Cookies:

• 2 sticks of butter, softened
• 1/2 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup firmly packed dark brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1/2 cup of all-purpose flour
• 1 cup of whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
  
• 1 1/2 tsp. ground cinnamon
• 3/4 cup mixed, unsweetened, dried cranberries and cherries
• 3 cups of Quaker Old Fashioned Oats, uncooked
  
• 1/3 cup coarsely chopped macadamia nuts
• one 11.5 ounce bag of Ghirardelli bittersweet chocolate chips

Pre-heat your oven to 350 degrees.

In a large bowl, combine the white flour, whole wheat flour, baking soda, salt and cinnamon and whisk well to combine. Reserve.

Place the softened butter in the bowl of your electric mixer and to it add the granulated sugar, cream together on medium-high until light and fluffy. Add both brown sugars and continue to mix until light and fluffy. Add the eggs, one at a time, and the vanilla and mix well until thoroughly incorporated. Add the reserved flour mixture, one third at a time, beating well after each addition to in corporate. Add the dried cranberries and cherries, the macadamia nuts and the oats and mix well to combine. Add the chocolate chocolate chip and mix carefully to combine well but gently so as not to break up the chips.

Drop by rounded tablespoonfuls onto an un-greased cookie sheet and bake in the middle of a preheated 350 degree oven for approximately 12 minutes or until golden brown. Remove cookies to a wire rack to cool. As written, this recipe will yield 48 to 55 cookies. Serve and enjoy!

You'll note the mix of dried cherries and cranberries - my market sells them packaged this way, but feel free to mix your own or use either fruit alone.


I've been making these cookies for quite some time now and had only to add a bit of macadamia to enhance them for the contest. This is the recipe I've submitted and I think its a winner. Make no mistake, this is not your average oatmeal cookie - that description is far too tame. These beauties are heavy hitters; loaded with flavor and just silly with texture. A cookie this good should be illegal. A cookie this good should win me a trip to Chicago ... and if they don't that's ok too ... maybe *you'll* be the lucky winner instead?

Why not hit that link and enter the contest yourself? The link up top will take you to the rules and the rest is self-explanatory. If contests aren't your thang but granola is ... click here to score a free sample of the new True Delights®.

So what's your favorite cookie? Curious Diva wants to know.

Bon appetit!

Sweets for your Sweetie ...

I'm probably dating myself here, but long ago there was a perfume commercial that began with a seductive voice repeating the phrase: "If you want to capture someone's attention ... whisper." If you want to capture my attention, give me chocolate. Deep, dark, velvety chocolate. Give me truffles.

Dark Cherry Truffles:

• 8 ounces of good quality bittersweet chocolate, 70% cocoa or higher, chopped
  
• 1/3 cup fat-free half and half
• 1 cup of dark cherries, pitted (I used frozen, unsweetened cherries)
• pinch of salt
• dash of ground cinnamon, optional
  
• 1 tsp. pure almond extract

• 2 tbsp. unsweetened cocoa powder for rolling the truffles.
  

Finely chop the cherries and reserve. Place the chopped chocolate in a heat-safe bowl and reserve. Heat the half and half in a small saucepan over medium heat and when it begins to simmer, add the chopped cherries. Stir and allow the mixture to return to the simmer then remove from heat and pour over the chocolate. Add the pinch of salt, a dash of cinnamon and the almond extract. Stir well until all of the chocolate has melted and the ingredients well combined.

Place the bowl in the freezer to chill, removing the bowl every 3 or 4 minutes and stirring until the chocolate is set. This will take about 10 to 15 minutes. When the chocolate is opaque and has begun to harden, remove from the freezer, cover and chill in the fridge overnight.

Once the chocolate has chilled, place the cocoa powder in a small shallow dish or plate. Remove the chocolate from the fridge and, using a teaspoon, scoop out some chocolate and press and roll between moistened palms, compacting the mixture to form a small ball. Work quickly so the chocolate will not melt. Roll each ball in cocoa powder to coat, tapping off the excess, and repeat. If the room is warm, or the chocolate becomes too soft, return the bowl to the fridge for a few minutes to re-chill then proceed.

Serve immediately or refrigerate in a sealed container.

I've adapted this recipe from The South Beach Diet Taste of Summer Cookbook and I've made a few changes in both the ingredients and the process. I've added some cinnamon, because I love it, and included the almond extract to bump up the cherry flavor. Having tasted the mixture as the chocolate was melting, I felt the truffles needed some oomph. Almond extract tastes like cherries to me ... it worked beautifully.

The original instructions called for rolling the truffles immediately after taking the mixture from the freezer, but in my experience they really roll better after spending the night in the fridge. If you're pressed for time, you can certainly roll them right after freezing but doing so will be more difficult and time consuming. They're much easier to form after resting overnight.

The flavor? Exquisite! I used Scharffen Berger Bittersweet chocolate bars and I recommend them, highly. Their velvety texture is perfect for making truffles and their flavor really complements the cherries.

These truffles are rich, decadent and oh-so-smooth. They're everything a truffle should be and the perfect little treat for Valentine's Day. Why not whip up a batch for your sweetie and kick off the holiday with a luscious homemade treat? As for the yield - I'm not sure - I haven't finished rolling them yet and I'm not certain how many of them will survive long enough to count!

So, are you making a special Valentine's Day dessert this weekend? Are there truffles or some other chocolaty concoction in your future? Curious Diva wants to know.

Bon appetit!

Recipe for Disaster ...

• Skip dinner, because you spent one million hours on your hair and make-up.

• Proceed to husband's ultra-festive holiday party and have some scotch.

• Have a small plate of luscious bread and cheese and pretend its dinner.
  

• Partake of the myriad dessert offerings with reckless abandon. (Not really - I just like the way it sounds!)
  

• Wash down the tempting treats with a curious mix of grape juice and seltzer. Why? No one knows.

• Shake hands, meet new people, catch up with known people, engage in shameless self-promotion by handing out Diva cards, receive numerous compliments on your weight loss and generally feel festive.
  

• Have more scotch.

• Forget you even own a watch, forget that you're a light-weight, forget to drink water and stay out until 2am.

• Blame Tom Colicchio for everything.
  

As written, this recipe will yield ... death.

Or, at least the eager anticipation of it - and one massive, sugar-induced headache. Don't try this at home. This is one recipe I simply cannot recommend ... except once a year ... then enjoy the hell out of it. ;)

Bon appetite!

When Good Cookies Turn Bad ...

Its a cold and rainy day, the husband has taken ill, and I've got a huge can of pumpkin mocking me every time I open the fridge. So what's a Diva to do when such miseries ensue? Why bake cookies of course! Pumpkin cookies to be exact.

Bound and determined to complete my wonderful and terrifying journey toward pumpkin-acceptance, I've been busy devising ways to use up the open can. Intrigued as I am by that scotch laced pie I mentioned on Monday, I'm still not ready to take the pie plunge. I'm just not there ... yet. Cookies seem like a far friendlier, more gentle even, introduction to this fearsome ingredient ... especially if they're topped with chocolate.

Sadly, said cookies broke my heart. The flavor combination is a winner to be sure, but the texture ... ugh ... not at all what I had anticipated. The inspiration for this failed cookie came from a spice cookie featured in this month's issue of Woman's Day. While I did not use their recipe, I was completely charmed by their use of "Snowcaps" to top the cookies. I constructed a fairly standard dough, baked them off and topped each with a nonpareil. They looked great and tasted great, but I just can't get past the texture ... this is a cookie that thinks its a muffin. What the ...?

I'll post the recipe here, but not because I think you should try it. Rather, I'm asking you pumpkin using people, what went wrong? The finished cookie is entirely too soft and cake-like. Was it the whole wheat flour? Should I have used more butter? Help!

Rejected Pumpkin Cookie Muffins:

• 1 cup of all-purpose flour
• 1 1/2 cups of whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. Chinese Five Spice Powder
  
• generous grating of fresh nutmeg
• 1/2 cup of butter, softened
• scant 3/4 cup of granulated sugar
• 1/2 cup of brown sugar, packed
• 1 large egg, room temperature
  
• 1 tsp. vanilla
• 1 cup of canned solid pack pumpkin, room temperature
• Snowcaps for topping
  

Pre-heat the oven to 350 degrees.

Cream the butter and sugars together in the bowl of your standing electric mixer until light and fluffy. Add the egg, vanilla and pumpkin and beat until well combined. Reserve.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt and spices until well combined. Add the flour to the pumpkin mixture, by thirds, beating on medium speed until just combined.

Drop by rounded tablespoons onto a cookie sheet and bake in the middle of the oven for 12 to 14 minutes, or until lightly browned and cooked throughout. Immediately press a Snowcap into the top of the cookie. Transfer to a wire rack and cool.

I was so confused by the resulting cookies, that I decided to bake the second batch in a mini-muffin tin. The husband liked those better and I think I agree. We'll eat them, of course, but suffice it to say this was not my vision of the perfect pumpkin cookie. Sad.

For only the second time I will not end this post with the phrase: "I hope you'll try it!" I hope you won't. What I do hope is that you'll send me a better recipe for pumpkin cookies. If you've got one, let me know in the comments or email me. I'm heartbroken.

Meanwhile, I've still got left-over pumpkin in the fridge. Is this a bottomless can? Next up: pumpkin waffles. Stay tuned and lets hope they won't disappoint!

Bon appetite!

Almost Virtuous Apple Cake ...

I can hear the cries of shock and horror now ... yes, that is vanilla ice cream next to the cake ... but before you send the sugar squad out to cite me for SB violations, do know that this is not a picture of *my* plate. The husband and I entertained a dear friend for dinner last night and said friend has a deep personal commitment to ice cream enhanced desserts. She's almost unable to eat a piece of pie or cake without icy accompaniment. I don't share her commitment. I really never have understood the appeal of soggy cake, not even when I was a child. Ice cream and cake do not share space on my plate. Period. And that has nothing to do with any diet, South Beach or otherwise.

The cake, however, does have something to do with my chosen style of eating. Its my updated version of a Mama Diva classic. Blessed with a bag of crisp Empire apples, I decided to give her Easy Apple Cake a semi-beachy make-over. I'm well pleased with the results. I replaced the white flour with whole wheat, added a bit of extra spice, and opted to replace half the sugar with agave nectar. Having only recently begun to explore the wonders of agave, I was a bit gun-shy and decided not to replace all of the sugar. I'm still a bit unsure when it comes to using this product and need to spend more time baking with it. I'm working my way up to it - but if you're confident in this area, by all means give it a go and use just the agave - about a scant 1/2 cup should do it. The nectar is pretty sweet.

Mama Diva had already reduced the amount of sugar in her version - she uses a half cup while the original calls for a full cup. Frankly, I can't imagine that. I think it would be entirely too sweet. Though, I suppose it depends on the apples you've got. If they're tart, or if you like a really sweet cake, you can certainly up the amount. Trust your judgment!

Almost Virtuous Easy Apple Cake:

• 4 Empire Apples (or any other firm variety), peeled, cored and diced
• 1/4 cup of granulated sugar
• 1/4 cup of agave nectar*
• 1 egg, beaten
• 1/4 cup vegetable oil
• 1 cup of whole wheat flour
• 1 tsp. of ground cinnamon
• 1/4 tsp. of ground nutmeg
• 1/4 tsp. of ground ginger
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. of pure vanilla extract
• 1/2 cup of chopped walnuts, optional

Pre-heat your oven to 350 degrees.

Place the diced apples in a mixing bowl and to them add the sugar and agave nectar, stirring well to combine. Let the mixture stand for 30 minutes. Then add in the beaten egg and the oil. Stir to blend. Reserve.

Place the whole wheat flour in a small mixing bowl and to it add the cinnamon, nutmeg, ginger, baking soda and salt. Stir well to combine, using a wire whisk. Add the flour and spice mixture to the apples and stir to blend. Add the vanilla and walnuts, if using, and stir to blend. Turn the batter out into a well-greased and floured 8 inch square glass or Pyrex baking pan, and smooth to fit the pan. Bake in the middle of the oven for approximately 40 to 45 minutes*, or until cooked throughout. Serve warm from the oven or allow the cake to cool in the pan on a wire rack.

*There are conflicting theories about oven temperature as regards the use of agave nectar in baking. Some websites insist you reduce the oven temp to 325 degrees, others assure that doing so is unneccesary ... I have no idea which is correct. I can tell you that this cake baked up really fast in my 350 degree oven, so don't let it go unattended. Begin checking for doneness after 35 or 40 minutes, if using agave, and proceed from there. Or go ahead and try it at 325 degrees ... and by all means report back.

I'm delighted with whole wheat substitution - it lends a nice, almost nutty flavor to the cake that pairs really well with the apples and walnuts. I like to serve this cake un-frosted, but you could certainly opt for a light glaze of some sort or a dusting of powdered sugar if you're of the non-Beachy mind set. The finished cake has a moist, tender crumb and is densely populated with apples. Frankly this one's more about the apples than it is the cake and that's as it should be. Its apple season and they are to be featured, not buried!

Lastly, feel free to play around with the spice combination here as well. The original calls for just the cinnamon, but I happen to love nutmeg and ginger. Do as you see fit. Either way you'll be rewarded with a yummy, apple-y dessert that's just this shy of being virtuous. Why its practically a health food! I hope you'll try it.

So, what's your favorite fall dessert? Hungry Diva wants to know.

Bon appetite!

Back in Business ... I Think ...

Looks like I'm back in business here. The connectivity gods have favored me today ... though for how long, who knows? I'll try and make the best of it while it lasts.

I'd be remiss if I didn't tell you about my brownie experience over the weekend. Last Friday I linked you to Altered Plates' recipe for Moore Beany Brownies and set off on my search for carob powder and Teeccino. Happily, I found both at Whole Foods - a.k.a. "Whole Paycheck." Yes, I paid dearly for them, but the results were worth it. I made Deb's version of the brownies on Friday night and they are spectacular!

Now, I know some of you will read the recipe and think I'm crazy for making brownies with beans ... and you might be right ... but I'm telling you that they are truly delicious. I substituted Ghirardelli's Bittersweet Chips for the carob chips, but other than that I followed her recipe exactly. Let me tell you, these brownies will not last long here in Divaworld. They are moist, dense and so rich in chocolate-y goodness! Even the husband can't get enough of them. If he hadn't seen me making them, I would not have let on about the beans ... and he'd have been none the wiser. This recipe is a keeper and I recommend it to all.

The other nice thing about the brownies is that they are SB friendly: there's no flour or sugar needed, I used agave nectar, and they can be counted as a "sweet treat" ... just don't over indulge.

I'll be putting on my baker's apron again today. Last night I finally picked up a copy of the much recommended Ellie Krieger's "The Food You Crave" and I can't wait to start exploring it. I'm attending a little soirée tomorrow night and need to bring a dessert. I'm torn between Ellie's triple chocolate cookies or the carrot cake cupcakes ... both with whole wheat flour. Stay tuned.

Whatever I bake today will likely not be 100% SB approved, but I'm bringing the dish to a party and I'll only have a little bite. Who knows, I may not even let on that my dessert offering is a healthy one. It will just be our little secret. ~wink~

So, what's your favorite thing to bake?

How Much Chicken Can One Diva Eat?

As it turned out, we dined at La Mirabelle on Saturday night, a lovely local place and a favorite of the Diva family. Papa Diva chose the restaurant and a fine choice it was. La Mirabelle is a traditional French bistro and both the food and the dining experience there are throughly satisfying. The menu is not overly ambitious, its full of the classics one would expect, and the food is simply prepared and beautifully executed. We've been dining there for 13 years and have never had a bad meal. The wait staff is so gracious and charming, it almost feels like you are dining in someone's home ... and, in a sense, I guess you are. The Le Douaron family has owned and operated La Mirabelle for years and its clear they love what they do.

Needless to say, I had the chicken. It was glazed with a savory wild mushroom sauce and served with some steamed veggies and a decadent, garlicy potato galette. No, that's not one of the South Beach Diet approved foods - and, yes, I ate it. It was magnificent! I further enhanced the meal with some rich chocolate gelatto for dessert ... but I shared it with pixelgal ... and neither of us were sorry about that!

La Mirabelle is one of the treasures of the Upper West Side of Manhattan - and I recommend it, highly. Be sure to have dessert if you dine there - the fresh fruit tarts are spectacular and not to be missed.

As previously mentioned, we dined at Perry Street last night. Its restaurant week here in New York, and we were happy to take advantage of the summer slow-down and book an early table there. Perry Street is part of Jean-Georges Vongerichten's ever expanding empire and it is altogether delightful. As a destination restaurant, it has everything to recommend it: sleek, modern decor, beautiful views of the Hudson River, simple and elegantly prepared food ... and, perhaps, the skinniest mirrors in all of New York City!

I'm not kidding. I took one look at myself in that restroom mirror and thought: "Damn, I look good!" I'm seriously considering taking up residence in that bathroom and giving up this diet thing altogether. It was all I could do *not* to strip down to my undies and spend the rest of the evening in there admiring myself. These mirrors are *that* flattering! The last time I looked this good in a mirror I was shopping Macy's in Herald Square and ended up purchasing an ill-advised, empire-waist, white eyelet top. Ugh. The top is a disaster and will soon be heading to Good Will - but I digress.

We began our meal at Perry Street with a selection of their wonderful cocktails. I had the passion fruit - chili cocktail, made with bourbon and a hint of spicy chili pepper syrup. Outstanding! The husband (and his sister) had the cucumber martini - which tastes like summer in a glass, M had the spicy and delicious ginger margarita and K chose the thyme infused vodka lemonade. Although said cocktails were woefully late in their arrival, there were no complaints upon tasting them. I've been to Perry Street for the drinks alone and would happily go back just for that passion-chili cocktail. Its a marvelous combination!

No surprise, I had the chicken! For the record, I am capable of ordering and eating other things, but I had opted to go with the restaurant week menu and the choice of entree was limited ... chicken or red snapper. Anyone surprised I didn't choose the fish? No? I didn't think so. In this case the pan-roasted chicken breast was served atop a buttery mound of fresh, sweet corn and drizzled with a rich, smoky jus. The combination of the savory jus, crisp sweet corn and succulent chicken was heavenly. I hear the red snapper was delicious as well, but you'll have to take my dining companions' word for it. ~wink~

Much to my surprise, delight and chagrin ... the afore mentioned chocolate pudding with candied violets was offered as a dessert option and you'd be crazy if you think I passed it up. All three women at the table chose the chocolate pudding while my brother in law opted for the cherries jubilee - further proof of my theory that men will always choose a fruit based dessert, and women will always go for the chocolate. Its a biological certainty. My second rendezvous with this unusual pudding did not disappoint. It was every bit as luscious, interesting and indulgent as I remembered and this time it came with a sparkly, silver candle for me to wish on. M's pudding came with one as well. Nice!

Both the meal and the company were divine and it was a delightful way to cap off my month of never-ending birthday celebrations. Special thanks to M who made it all possible. So happy to have shared our July birthdays in this way and looking forward to doing it again next year!

All of which brings us to the question of the day: how much chicken can one Diva eat? A lot. And, at this point, I think I've had my fill of it. What's for dinner tonight you ask? Who knows ... stay tuned and I'll answer tomorrow!