Class Wed: Fried Rice

Class @ 7:00 pm this Wednesday {same place}...class will be taught by Bro. Tong!

Baked Hot Chocolate

Baked Hot Chocolate Recipe
Ingredients (serves 4):
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter cut into cubes
4 large eggs
1/4 cup granulated sugar
whipped cream

Directions:

•Position a rack in the middle of the oven and preheat oven to 350 degrees F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
•Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.
•Stir the eggs and sugar together in the bowl of stand mixer then set over the simmering water and stir until warm to the touch.
•Place the bowl on the stand mixer and using the whisk attachment, beat for 3 to 5 minutes until light and fluffy.
•Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
•Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the side of the cups. Bake for 15 to 20 minutes. The baked hot chocolate will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
•Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350 degrees F oven for 5 minutes, or until warm.
•Serve topped with a dollop of cocoa whipped cream.
[Recipe via The Essence of Chocolate cookbook]

image and recipe from Sunday Night Dinner

Winners and Thanks

Thank you, Ann, for teaching! Congratualtions to Sylvia for winning this months raffle!

Tomato and Basil Bruschetta

3 cups Diced Romo Tomato

1 tablespoon Minced Garlic ( or more yumyum!)

3-5 Spigs Basil , chiffoande

5 tablespoons Olive Oil

5 tablespoons balsamic Vinegar ( we used pomegranate)

1 avocado sliced

1 Baguette

*optional fresh mozzarella cheese if desired

Topping:

Mix,Olive Oil, balsamic Vinger, garlic, basil and tomatoes allow to set for 30min

Bread:

Preheat oven to 350° F. Slice the baguette into 3/4 inch slices. lay on baking sheet and drizzle with olive oil, in a preheated oven and bake for about 5 minutes or until lightly tanned then flip rounds and bake for another 3 minutes or until both sides are lightly tanned.

To serve, place a spoonful of warm topping on the warm bread,top with an avocado ( and cheese if desired) and enjoy.

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk (we used almond breeze)
1/4 cup vegetable oil
1 cup frozen blueberries

Directions:

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.

2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.

3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Makes: about 8 muffins, Preparation time: 5 minutes, Cooking time: 30 minutes

found recipe at vegweb.com'

tropical sunrise breakfest smoothie

2 kiwis quartered
1 banana
1 orange quartered
1 tangelo quartered
1/2 can of pineapple and juice
1 cup coconut milk
1 hand full ofice

toss in blender, mix, enjoy!

Cholcoate Tofu Mouse Pie

Ingredients
1 (12-ounce) package semisweet chocolate chips
1 (12-ounce) package silken firm tofu
Splash vanilla extract
2 egg whites*
Prepared chocolate cookie crust (recommended: Oreo) or graham cracker crust
Whipped cream or raspberry sauce, for serving.
Directions
Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.


Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.


Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.


*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

taken from foodnetwork