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Chocolate Chip Castella Cake

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Preheat Oven: 325° f

Bake Time: 45 min. (325° f)

Ingredients: (Prepare 8 in. pan)

Batter:

  • 7 egg yolks
  • 75 gram vegetable oil
  • 90 gram cake flour
  • 60 ml milk

Meringue:

  • 6 egg whites
  • 73 gram sugar
  • pinch of salt

Sprinkle (middle and top layer of cake):

  • 1/2 cup semi-sweet chocolate chips

Directions:

  1. Separate egg yolk and egg white into two separate bowls.
  2. To make batter mix egg yolk and oil until well combined. Sift in flour and add milk.
  3. For meringue, add sugar in egg white three separate times.
  4. Mix until soft peak.
  5. Slowly fold in batter and meringue two separate times.
  6. Pour half the mixture in pan, sprinkle chocolate chips, then pour the rest of the mixture and sprinkle more chocolate chips on top.

Chocolate Ice Cubes

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Ingredients:

  • 200ml milk
  • 50 ml of water
  • 1 tbsp cocoa powder unsweetened
  • 1 tsp sugar
  • 70g dark chocolate (66%)

Directions:

  1. Finely chop the chocolate and place in a heatproof bowl.
  2. Pour the milk and water in a saucepan, add sugar, cocoa and instant coffee and mix thoroughly to prevent lumps. Bring to boil over medium heat and remove from heat.
  3. Pour the mixture over the chocolate, let it melt 5 minutes then gently stir with a wooden spoon to make a smooth and creamy.
  4. Cool and pour into an ice cube tray and freeze.

Pumpkin Pie Superfood Smoothie

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Pumpkin Pie Superfood SmoothieRecipe Contributed by Jenny Travens

Whip one up for breakfast to start your day off on the right foot or blend one up in the afternoon to hold you over until dinner. This smoothie also makes a fantastic workout recovery drink! Packed with potassium, this smoothie will help to ease aching muscles and get you ready for your next workout.

Ingredients:

  • 1 cup almond milk
  • ¼ cup canned pumpkin
  • ½ banana
  • 1/3 cup hemp seeds
  • 1 tablespoon flaxseeds
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon pure maple syrup
  • ice as needed

Directions:

  1. Place all ingredients into a high speed blender in the order of the recipe.
  2. Blend on high until smoothie comes together and is smooth.
  3. Add more milk or ice as needed.
  4. Pour into a glass, sprinkle with cinnamon and enjoy!

Goji Berry Chocolate Bark Recipe

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Goji Berry Chocolate Bark RecipeRecipe contributed by Jenny Travens

Chocolate and goji taste great together. The dark chocolate lends a sweetness to the tart Goji flavor. You can customize this in many ways to make it your own.

Ingredients: Recipe good for 4 servings.

  • 200g dark chocolate (at least 70% cocoa)
  • 2 Tbsp. goji berries
  • 2 Tbsp. chopped nuts (see suggestions below)
  • ¼ to ½ tsp. pure vanilla extract (to taste)

Directions:

  1. Line a cookie tray or baking dish with parchment paper. You can make your bark as thin or thick as you want it to be, but keep in mind the thicker it is, the longer it needs to set.
  2. Break the dark chocolate into smaller pieces and melt the dark chocolate in a double boiler. (If you don’t own a double boiler, you can use a heat-proof bowl in a large pan of boiling water.)
  3. Stir continuously until the dark chocolate is fully melted and there are no chunks left.
  4. Add vanilla and stir the chocolate mixture well.
  5. Carefully pour chocolate mixture onto your parchment paper.
  6. Top chocolate with goji berries, nuts, and any other additives you want.
  7. Refrigerate the chocolate for 30 minutes or so, depending on how thick the chocolate mixture is spread. It will be set when it’s hard and doesn’t indent when you touch it.
  8. Cut the chocolate into serving sizes.
  9. Store in an airtight container in the fridge for 1 week.

Here are some add-in ideas to get you started:

  • pistachios
  • pecans
  • almonds
  • walnuts
  • coconut oil
  • protein powder
  • coconut
  • sea salt
  • dates
  • cocoa butter
  • extract alternatives such as orange or raspberry

Coconut Fudge Truffles

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Coconut Fudge Truffles

This recipe can be sliced into fudge squares or rolled into balls to create truffles. Whichever way you choose to make them, they will certainly be a crowd pleaser!

Ingredients: Serving size vary depending on the size of the pan and how large you slice the pieces.

  • 1/4 cup coconut flour
  • 2 tablespoons cacao powder (carob works great too!)
  • 2 tablespoons raw, local honey
  • 1/2 cup raw almond butter
  • 1/4 cup virgin coconut oil
  • 1/3 cup unsweetened coconut shreds (optional)

Directions:

  1. In a bowl, mix together the coconut flour and cocoa powder (or carob).
  2. In another small bowl, microwave the almond butter and coconut oil until melted and smooth. Pour in the honey and stir until mixture is creamy.
  3. Slowly dump the coconut oil mixture into the dry ingredients. Stir well until both dry and wet ingredients are incorporated completely.
  4. Line a 8×8 baking pan with parchment paper and pour the coconut mixture into it.
  5. Chill in the fridge for two hours. Once set, use a tablespoon to scoop out the mixture. Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.
  6. Lastly, store fudge or truffles in the refrigerator until you are ready to enjoy them.

Note: If making fudge, use a smaller pan in order to achieve a thicker fudge piece.

Recipe contributed by Superfood Living

Potato and Egg Salad

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Potato and Egg Salad

Ingredients: Recipe good for 8 servings.

  • 6 medium potatoes (2lbs.), peeled and cut into bite size
  • 3 hard boiled eggs, chopped
  • 3/4-1 cup mayonnaise
  • 1 tbsp vinegar
  • 1 tbsp sugar
  • 1/4 tsp ground black pepper
  • 1/2 cup medium onion finely chopped
  • paprika for garnish (optional)

Directions:

  1. Place potatoes in a pot and cover with water. Bring to a boil over medium-high heat. Reduce heat and cook for 10-15 mins. or until tender. Drain and cool. Peel the skin and cut into bite size.
  2. In a large bowl, combine mayonnaise, vinegar, sugar, and black pepper. Add potatoes, eggs, and onion. Toss gently. Garnish some paprika (optional) and it ready to serve room temperature or chilled.

Nutella Ice Cream

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Nutella Ice Cream

Ingredients: Recipe good for 16 scoops.

  • 16 fl oz heavy whipping cream
  • 1 tsp vanilla extract
  • 1 cup Nutella
  • 1 can (14 oz.) sweetened condensed milk

Directions:

  1. In a large bowl, use an electric mixer or hand whisk to whip the heavy whipping cream until peaks form.
  2. Add in a teaspoon of vanilla extract and fold in the nutella and sweetened condensed milk.
  3. Pour into containers and freeze overnight. Enjoy! When serving, you can drizzle some more nutella on, and add a piece of Ferrero Rocher.

Recipe adapted from The Sassy Life.

Chipotle Guacamole

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Chipotle GuacamoleWaiting in line and paying extra to get your guacamole at Chipotle. This Cinco de Mayo let’s have a change. Let’s make Chipotle guacamole at home. Hurray!!!

Ingredients:

  • 2 ripe Hass avocados
  • 2 tsp lime juice
  • 2 tbsp cilantro (chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/2 jalapeño, including seeds (finely chopped)
  • 1/4 tsp kosher salt

Directions:

  1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
  2. Cut the avocado in half and the remove the pit (carefully!)
  3. Scoop the avocados and place in a medium bowl.
  4. Toss and coat with lime juice.
  5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
  6. Fold in the remaining ingredients and mix well.
  7. Taste the guacamole (over and over) and adjust seasoning if necessary.

Guacamole Video

Recipe adapted from Chipotle.

Lemon Chiffon Cake

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Lemon Chiffon Cake

  • Prep Time: 25 mins
  • Bake Time: 50 mins
  • Ready In: 1 hr 15 min + Cooling Time

Ingredients: Recipe good for 12-16 servings.

  • 7 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

LEMON FROSTING:

  • 1/3 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1/4 cup lemon juice
  • 4-1/2 teaspoons grated lemon peel
  • Dash salt

Directions:

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Place oven rack in the lowest position. Preheat oven to 325°F. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides.

Nutritional Facts: 1 slice of Lemon Chiffon Cake

345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

Adapted From Taste of Home

Sweet Red Bean Paste

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Sweet Red Bean Paste

Sweet red bean paste is a very popular ingredient that is added into a variety of Chinese cuisines and dessert soups. It includes red bean steamed buns and red bean dessert soup. Try to make it sometime and you might just fall in love with this delicious sweet red bean paste.

  • Cook Time: 1 hr 20 mins

Ingredients

  • 8oz dried red beans
  • 3 cups water for boiling
  • 2 cups of sugar
  • 2 tablespoon butter or lard
  • pinch of salt (optional)

Directions:

  1. Wash and soak dried red beans for at least 8 hours or overnight. (Shortens cooking time.)
  2. Remove red bean skin that floats on water surface.
  3. Pour soaked red bean into pot or high-pressure cooker and pour water till 1-2 inch above red beans.
  4. Bring to a boiling and turn down the heat to simmer for 1 hour or until red beans become soft. (For high-pressure cooker, cook for 40 mins.)
  5. Sieve red beans by pressing with a spoon to remove skin or pour content into a food processor and blend until smooth.
  6. Transfer red bean paste to a pan and add sugar and butter. Turn to low heat and simmer excess water out. Stir the paste constantly.
  7. Wait for paste to cool down and it’s ready to use. (You can freeze paste for up to 2 weeks. When you use the frozen paste, just thaw it before using it in your cooking. )