Flourless Chocolate Cake with a HOLIDAY TWIST

Rich and decadent, this cake is flourless and does not rely on any leavening agent other than slightly beaten eggs. What isn’t lacking in volume it makes up for in fudgey flavor. Peppermint candies and ice cream dd the HOLIDAY TWIST!

 

Flourless Chocolate Cake with a HOLIDAY TWIST    Yield: 8" cake, 8 to 12 servings.

Cake:

1 cup semisweet chocolate chips

1/2 cup (8 tablespoons) butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 to 2 teaspoons espresso powder, optional  (Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.)

1 teaspoon  vanilla

3 large eggs

1/2 cup unsweetened cocoa powder, Dutch-process cocoa  preferred

Glaze:

1 cup semisweet chocolate chips 

 1/2 cup heavy cream

Holiday Twist:

Crushed peppermint candies

Peppermint ice cream

1. Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. 
2. Cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. 
3. Stir until the chips melt, reheating briefly if necessary. 
4. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. 
5. Add the eggs, beating briefly until smooth.
   
   
   
   
6. Sift  the cocoa powder into the batter and mix just to combine. 
   
   
   

   
7. Spoon the batter into the prepared pan. 
   
8. Bake the cake for 25 to 35 minutes; the top will have formed a thin crust; it should register at least 200°F on an instant-read thermometer inserted into its center.
   
9. Remove it from the oven, and cool it in the pan for 5 minutes. 
10. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom and the edges will crumble a bi..Allow the cake to cool completely before glazing. 
11. Glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. 
    
12. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 
13. Holiday Twist: After glazing the cake, press crushed peppermint candies onto the sides of the cake. Serve with a scoop of peppermint ice cream. 

Recipe without photos . . .

Flourless Chocolate Cake with a HOLIDAY TWIST    Yield: 8" cake, 8 to 12 servings.

Cake:

1 cup semisweet chocolate chips

1/2 cup (8 tablespoons) butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 to 2 teaspoons espresso powder, optional  (Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.)

1 teaspoon  vanilla

3 large eggs

1/2 cup unsweetened cocoa powder, Dutch-process cocoa  preferred

Glaze:

1 cup semisweet chocolate chips 

 1/2 cup heavy cream

Holiday Twist:

Crushed peppermint candies

Peppermint ice cream

1. Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. 
2. Cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. 
3. Stir until the chips melt, reheating briefly if necessary. 
4. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. 
5. Add the eggs, beating briefly until smooth. 
6. Sift  the cocoa powder into the batter and mix just to combine. 
7. Spoon the batter into the prepared pan. 
8. Bake the cake for 25 to 35 minutes; the top will have formed a thin crust; it should register at least 200°F on an instant-read thermometer inserted into its center.
9. Remove it from the oven, and cool it in the pan for 5 minutes. 
10. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom and the edges will crumble a bi..Allow the cake to cool completely before glazing. 
11. Glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. 
12. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 
13. Holiday Twist: After glazing the cake, press crushed peppermint candies onto the sides of the cake. Serve with a scoop of peppermint ice cream. 

Crock Pot Peanut Clusters

Using the crock pot, is an easy way to make peanut clusters and this recipe includes tips for tempering and ways to prevent condensation from ruining these yummy treats that contain three types of chocolate.

 

Crock Pot Peanut Clusters     Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half

2 pounds white almond bark (this helps ensure the peanut clusters will harden

2 cups semi sweet (or dark) chocolate chips

4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks

28 ounces salted dry roasted peanuts  Salted Dry Roasted Peanuts

1. Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning).
 Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.
2. When the chocolates are all soft and melted enough, stir to combine them.

3. Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note: All of the chocolate  was initially tempered, meaning it has undergone a process which increases shine and durability.  However, when it is melted it loses its temper because the crystal structure breaks down above 90°F.  Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German  chocolate) to the untempered chocolate!
   
4. After all the chocolate is melted, add the nuts to the crock pot and stir well. 
   
5. Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner.  Allow to set for about l hour. 
6. When they are set, transfer to an air tight container. 

Recipe without photos . . . Crock Pot Peanut Clusters     Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half

2 pounds white almond bark (this helps ensure the peanut clusters will harden

2 cups semi sweet (or dark) chocolate chips

4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks

28 ounces salted dry roasted peanuts  Salted Dry Roasted Peanuts

1. Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning).
 Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.
2. When the chocolates are all soft and melted enough, stir to combine them.

3. Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note: All of the chocolate  was initially tempered, meaning it has undergone a process which increases shine and durability.  However, when it is melted it loses its temper because the crystal structure breaks down above 90°F.  Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German  chocolate) to the untempered chocolate!
4. After all the chocolate is melted, add the nuts to the crock pot and stir well. 
5. Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner.  Allow to set for about l hour. 
6. When they are set, transfer to an air tight container. 

Kansas Poet Laureate Traci Brimhall's Banana Bread

Kansas Poet Laureate Traci Brimhall was the feature in the latest KANSAS! magazine Taste article (2024/vol 80/  issue 1). “Food like poetry can summon people. Comparing the two, she says, “Both can be a window and a mirror.” Her article, "Poems & Banana Bread," explores her interest in food insecurity across the state and also explores how she incorporates food and culinary topics with her son and students at Kansas State University. 

ABOUT TRACI'S RECIPE — Food is capable of capturing a moment in time and this recipe transports Traci back to her very first baking experience. She says, “One of the things I like about it is that it never fails. It's always delicious. Oh! And I always freeze my bananas as they brown and then thaw those frozen ones for baking. It makes the banana bread very moist and makes mixing the ingredients go more easily as well.”  

Winter Holiday Suggestion: Bake in disposable pans for gift giving. 

 

MOM’S BANANA BREAD   Yield: 3 mini (3¼  x 5 ¾ x 2-inch) loaf pans

INGREDIENTS

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup mashed (over) ripe bananas (approximately 3-4)

1 cup granulated sugar

1 egg

1/4 cup (1/2 stick) butter, melted and cooled

1 small package (4 ounces or 1/4 cup) walnuts or pecans. optional

 

INSTRUCTIONS

1. Stir together flour, salt, and soda. 
2. In a separate bowl, combine bananas and sugar. Stir well. Add egg and butter. 
3. Pour liquid ingredients into dry ingredients and mix with a fork until moistened.
4. Pour into 3 mini loaf pans that have been sprayed with pan release. Fill each pan about two-thirds full. 
5. Bake in a preheated 325 degrees F. oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool on a rack before slicing.

Alternative for steps 4 & t5: Pour the batter into a prepared standard (8½ x 4½ x 2⅝-inch) loaf pan; increase baking time to about 55-60 minutes.Quick breads, including this banana bread, should register an internal temperature of 200 to 205 degrees F.Note: Using an instant read thermometer inserted into the center of quick breads is the best and most accurate way to ensure they are perfectly cooked through but not overdone.

The magazine is full of interesting stories including another non-food article I wrote: "Crispin's Mseum of the Wonder Drugs of Yesteryear." Located in a historic building in Lincoln, Kansas, the museum in full of wonders including the owner and retired pharmacist Jack Crispin. This free museum in definitely a must see. 

Crispin's Drug Store Museum is located at 161 E. Lincoln Ave., Lincoln, KS
Phone: 785-524-5383
Website: crispinsdrugmtoremuseum.com or on Facebook

Molasses Refrigerator Cookies

Referred to as slice-and-bake, icebox or refrigerator cookies, recipes such as these are convenient as they can be made ahead, even frozen. Then, just slice-and-bake as needed. Full of warm spices, these sweet treats are a great way to welcome the cooler fall season. 

Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
   
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract.
   
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
    
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.
    
    
    

Recipe without photos . . . Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract. 
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.

Ranch-style Cheez-It Chex Mix

Barry is usually not a fan of Chex Mix but I love it so thought I’d try a version that might appeal to him . . . and this recipe that features cheese crackers and ranch dressing mix dud the trick.. The recipe at Delightful Made blog was my inspiration. The recipe can be made in the slow cooker or in the oven. 

Ranch-style Cheeez-It Chex Mix 

4 cups Cheez-It original crackers (a generic brand works)

2 cups Rice Chex or Crispix

2 cups Corn Chex or Crispix

1 to 2 cups small pretzels

1 1/2 cups mixed nuts, heavy on cashews, almonds, etc.

6 Tbsp. butter, melted

3 tablespoons Worcestershire sauce

2 Tbsp. dry ranch seasoning mix

Sprinkling of  grated Parmesan cheese (the kind in the can)

1. Slow Cooker Version: In a large slow cooker, combine the crackers, pretzels, cereal and nuts..
2. In a small bowl, whisk together the melted butter, Worcestershire and ranch seasoning. Gradually pour over the snack mix, and stir well to coat the mix.
3. Turn the slow cooker on low heat and roast for 2 hours, stirring the mix every 30 minutes. Note: At first the mixture is wet but it will dry out; I did wipe the condesnsation off the lid every 30 minutes. 
4. When mix is done roasting, spread the mix out evenly on a flat surface lined with waxed paper to cool completely. Sprinkle lightly with the Parmesan cheese.
5. Cool completely before storing in an airtight container. Cooling will allow the mix to crisp up and dry completely, letting out any heat or steam from the roasting process.

Oven Directions: Place coated mix on baking sheets, and roast at 250° for 1 hour, 15 minutes. Stir the mix every 15 minutes so it toasts evenly. Cool as directed above. Add the Parmesan cheese once mix has cooled. 

Festive Holiday Salad

Vibrant colors, healthy ingredients combine in a festive and tasty salad with extra tang and sweetness from the pomegranate seeds and dried cherries. I made this for Thanksgiving and will definitely make it again this holiday season. 

Photo of the Thanksgiving salad was taken by Tyler Brown.

Festive Holiday Salad    6 servings

Salad Ingredients

About 6 ounces greens (I used mostly baby spinach mixed with curly red lettuce)

1/2 to 3/4 cup pecan halves toasted (place in 350° oven for about 4 minutes – watch carefully)

1/2 cup dried cherries (plump by adding a tablespoon or so of water & allowing them to set until rehydrated 

3 mandarin oranges peeled & segmented

⅓ cup pomegranate seeds (aril)

----

Mom’s Celery Seed Dressing  (directions follow; click on link for step-by-step photos)

1. Combine all the salad ingredients including about 1/3 of the pecans and pomegranate seeds in a large serving bowl and toss to combine. Top salad with remaining pecan halves and pomegranate seeds. 
2. Serve dressing on the side.

Mom's Celery Seed Dressing

3/4 cup white vinegar                                                                

1 cup vegetable oil (canola)                                                                             

3/4 cup granulated sugar                                                                        

½ teaspoon pepper

1 teaspoon salt

1 tablespoon celery seed

1 cup mayonnaise

1.  Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise. 

2.  Blend thoroughly, whisking until mixture is smooth.

3.  Pour into storage container. Refrigerate until ready to serve. 

Chicken Tortilla Soup, Crockpot-style with Crispy Tortilla Chips

Assemble it and forget it! The recipe was exactly was I had it mind for an easy, comfort food soup on a cold, rainy day. Crispy Tortilla Chips are an added treat!

We garnished the soup with fresh cilantro, grated cheese & sour cream. 

Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 
   
3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
   
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.

Recipe without photos . . . Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

1 jalapeño diced and seeded, optional

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 

3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.