Layer Cookie sheet with saltine crackers
(Salt side down)
Heat oven to 400
In a sauce pan, melt on medium heat
1 cup Butter
1 cup Sugar
As soon as it starts to bubble,
Boil for 3 minutes
Stirring constantly.
Pour over Saltines and bake
approximately 5 minutes.
Watch carefully, till lightly browned.
Remove from oven and immediately pour
1 Bag Chocolate Chips evenly over
the hot bubbling mixture.
Let chips melt and then spread chocolate
evenly over the crackers.
(Sprinkle with chopped nuts if desired)
Cool in Freezer 2 Hours
Remove from Freezer let stand 5 mins
And cut into squares.
Store in zip lock bags or tin
Can be stored in refrigerator or at
Room temperature.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Sunday, November 28, 2010
Tuesday, January 26, 2010
I can't believe it's actually Chocolate Cake!
Gluten Sufferers Unite! This one is for you! I've never seen beans turn into a luscious chocolate cake before, especially one that is moist and lighter than most gluten free cakes. I found this recipe on Allrecipes.com, but adjusted it a bit.
( I substituted brown sugar for the white sugar, and will be trying Carob chips in place of the chocolate chips soon)
Incredible Gluten Free Chocolate Cake
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans (about 1 1/3 cans)
4 eggs
2 tablespoons Vanilla
3/4 cup white sugar
1/2 teaspoon Baking Powder
1 tablespoon confectioners' sugar for dusting
Directions
Preheat the oven to 350 degrees F.
Spray 9 inch round cake pan with gluten free non stick spray or coat lightly with oil.
Place the chocolate chips into a microwave-safe bowl.
Cook in the microwave for about 2 minutes, stirring every 20 seconds until chocolate is melted and smooth, remember microwaves differ in strength.
Rinse and drain the beans well.
Combine the beans and eggs in the bowl of a food processor.
Process until smooth, or mash beans very well until smooth and then add eggs and mash till smooth again.
Add the sugar and the baking powder and vanilla, and blend till smooth
Pour melted chocolate into bean mixture (you read it right) :)
and blend until smooth, scraping down the corners to make sure chocolate is completely mixed.
Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.
Sprinkle with powdered sugar when cool
Cut a slice and serve topped with whipped cream and toasted hazelnuts.
Sorry no pics, as the cake disappeared to quickly :) Maybe next time.
As always on this site, the recipe is only Gluten Free if you make sure all your ingredients are Gluten Free.
( I substituted brown sugar for the white sugar, and will be trying Carob chips in place of the chocolate chips soon)
Incredible Gluten Free Chocolate Cake
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans (about 1 1/3 cans)
4 eggs
2 tablespoons Vanilla
3/4 cup white sugar
1/2 teaspoon Baking Powder
1 tablespoon confectioners' sugar for dusting
Directions
Preheat the oven to 350 degrees F.
Spray 9 inch round cake pan with gluten free non stick spray or coat lightly with oil.
Place the chocolate chips into a microwave-safe bowl.
Cook in the microwave for about 2 minutes, stirring every 20 seconds until chocolate is melted and smooth, remember microwaves differ in strength.
Rinse and drain the beans well.
Combine the beans and eggs in the bowl of a food processor.
Process until smooth, or mash beans very well until smooth and then add eggs and mash till smooth again.
Add the sugar and the baking powder and vanilla, and blend till smooth
Pour melted chocolate into bean mixture (you read it right) :)
and blend until smooth, scraping down the corners to make sure chocolate is completely mixed.
Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.
Sprinkle with powdered sugar when cool
Cut a slice and serve topped with whipped cream and toasted hazelnuts.
Sorry no pics, as the cake disappeared to quickly :) Maybe next time.
As always on this site, the recipe is only Gluten Free if you make sure all your ingredients are Gluten Free.
Friday, October 30, 2009
Frugal Friday tip plus a bonus!
Hello all, it may be late, but it's still Friday and I have a Frugal find to share with you.
Hisbeloved has a wonderful frual tip to share that young moms may find of worthy note as they may have exactly what she is sharing.
And while you are there you might enjoy the bonus recipe Hisbeloved is sharing in her post...
Friday, April 24, 2009
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