Flourless Gluten-less Passover Cake

Here's a super delicious, super rich cake good for Passover, Pesach, and any other holiday. Also it's super yummy when it's not a holiday. 

It's even gluten free!

Cake Ingredients: 

1 1/4 cup sugar 

8 ounces semi sweet chocolate chips

2 sticks of butter

6 eggs, lightly beaten

1 cup cocoa

Glaze Ingredients:

3 tablespoons butter

4 ounces semi sweet chocolate chips

1 tablespoon milk

1 tablespoon honey

1/4 teaspoon vanilla

Cake:

Preheat oven to 375 degrees. Grease a 9 inch cake pan. Line it with parchment paper and then grease the parchment paper. Make sure to grease both the pan and the parchment paper.

Melt the butter with chocolate chips. Add sugar. Mix well. Add eggs a little at a time. Mix well. Add cocoa and stir until well blended. Add to cake pan and bake 35-40 minutes until risen with a firm crust on the top. Cake should be firm in the center. Cool for 10 minutes and then invert onto a plate.

Glaze:

Melt chocolate chips and butter. Stir in milk, honey, and vanilla. Pour glaze over cake. Decorate with chocolate chips if desired. Refrigerate for at least 20 minutes before serving. 

Vegan "Fajita Bites" (and 10 Other Uses for a Flood of Eggplant)

My boy and I were trying to come up with an appetizing name for my latest DELICIOUS recipe, when we suddenly came to the joint conclusion that no matter how we dressed it up, the word "eggplant" just isn't appealing.

Me - "What can we call eggplant to make it sound delicious?"
Him - "?"
Me - "Well...what sounds like it tastes better, 'eggplant CHIPS or eggplant BITES?'"
Him - "?"
Me - "What about eggplant ROUNDS?"
Him - "?"
Me - C'mon!  What can we call them that sounds GOOD?"
Him - Fajitas?

So these "fajitas" are easy enough and fantastic both for people who hate eggplant AND for those whose husband grows way more eggplant than any three families could possibly eat.  

To make these I sliced the eggplant very thinly.  That's because I can't stand eggplant, and I figured that the thinner they were, the less I would taste them:

Then I laid them all out on a plate and salted the slices.  You can soak them in the salt for a half hour up to all day.  I know this, because I accidentally on purpose left mine out all day, and they were fine.

I salted to get rid of the bitterness, but what it really did was make My Partner in Crime complain about the saltiness.  But, a good rinse and dry mostly solves all that.

I sprayed both sides with coconut oil and sprinkled with seasoning (I think fajita seasoning might be appropriate), microwaved for about three minutes, and a couple minutes at a time after that, turning them over on the plate now and then.  

I also left the microwave door open for a moment or two between zaps to allow the steam to escape. 

Unfortunately, if you have as much eggplant as we do around here, you won't have used up even a quarter of it yet.  

But don't worry!  There's plenty to do with a crop of wayward eggplant!

1) Call Daddy on the eggplant phone

2) Eggplant earrings

3) Cuddle up with a cozy eggplant

4) Play eggplant harmonica

5) Use as a math manipulative for counting and sorting 

6) Eggplant pillow - soft and cozy!

7) Play eggplant drum and eggplant trombone

8) Measure yourself with eggplant 

9) Keeps you company and helps you think

 10) Eggplant yoga!  (Or "Yoda" as it's known around here)

Any other great eggplant uses, please leave them in the comments!  We're kind of awash in it.

Just in case you've got as much of an eggplant influx as we do, here's the recipe for the "fajitas"!!!

Vegan / Paleo Mint Chocolate Chip Smoothie - Sugar Free, Gluten Free, Yet Still Amazingly Edible!

This is the last in my "secret ingredients" series, which is to say ingredients that you think are going to taste all kinds of eeew until the very moment that you blend them together in a smoothie and it tastes so wonderful that you can hardly wait for breakfast each morning.

I mean, I can hardly wait for breakfast ANYWAY, because I just like food that much.  But this is a seriously yummy smoothie.

It comes out all kinds of thick and creamy.

In fact, it's just like Friendly's ice cream except not as cold and it doesn't have any milk.  Or ice.  Or cream.  Or bright food color.  Or whey protein concentrate.  Or mono and diglycerides for that matter.

But aside from that, it's EXACTLY like Friendly's ice cream!

If you haven't made friends with avocados yet, you might want to head back to this vegan / pale Chocolate Mousse Smoothie recipe first.  It's an amazingly delicious way to convince yourself that fruits and vegetables aren't the enemy after all, no matter how healthy they are.

And try this recipe for my Naturally Sweet Peanut Butter Cup Smoothie if, like me, you regularly mistake dates for giant cockroaches.  It turns out that if you grind the daylights out of them in a blender, they actually sweeten things up quite nicely!

But there's a THIRD ingredient lurking in this recipe, and you might notice it in the little striped bowl pictured above.  It's spinach.  Yes, spinach is part of the reason this recipe, unlike Friendly's ice cream, needs no food color at all.

And guess what?  You can't even taste the stuff!!  Seriously, you can throw in way more than what's pictured and still have no idea it's in there.  Just ask my boy.  He never knew until I told him what he was eating.

Of course, you have to get that delicious peppermint flavor somewhere.  Apparently Young Living now has a special line that is intended to be eaten, so I would just go with that instead of what's pictured here. And please don't eat stuff that's not supposed to be food,

You seriously only need two drops of this stuff in the smoothie.  And you can even start with just one drop and take a taste.  It's that potent.  Three or four drops will leave you trying to remember whether or not you actually like peppermint.

This is NOT a sponsored post.  Believe me, all of Blogsilvania will know about it if and when I do a sponsored post.  But this is not it.  This is just a recipe and that's all.  Happy weekend everyone!

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