- 2 cups cooked quinoa (cooled, and fluffed up)
- 1/3 cup coconut milk
- 4 eggs
- 1 t. vanilla
- 3/4 c. olive oil
- 1-1/2 c. sugar
- 1 c. cocoa powder
- 1-1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. sea salt
- Top with whipping cream: 2 cups of very cold whipping cream, 3 T. Confectioners sugar, 2 T. cocoa powder, 1/2 t. coriander, 1 t. vanilla
- Step 1: In a blender, combine quinoa, eggs, milk, vanilla, olive oil, sugar, and cocoa powder and mix.
- Step 2: Transfer to a mixing bowl and add baking powder, baking soda, and salt and mix together.
- Step 3: Once the batter is blended, pour into greased cupcake tins or 2 round cake pans.
- Step 4: Bake at 350-degrees for 20-35 minutes (depending on the pan you choose).
- Step 5: Prepare whipping cream by grabbing a metal bowl and combining the ingredients listed above. Whip until peaks form (about 3-5 minutes). Spoon over cupcakes once they have cooled.
Edible Education tip: You won’t believe these delicious cupcakes are made with quinoa! This is a party pleaser every time, and the perfect recipe for all of the chocoholics you love.
- 2 cups uncooked whole wheat elbow noodles
- 2 cups steamed, pureed cauliflower
- 2 T butter
- 2 T flour
- 1/2 t pepper
- 1-1/2 cup milk
- 2 cups shredded cheddar cheese
- 1 cup dry bread crumbs
- 2 T parmesan cheese
- 2 T butter, divided into small pieces
- Equipment: saucepan, cheese grater, food processor, whisk, oven
- Step 1 Cook noodles until just done.
- Step 2 In a saucepan, melt 2 T of butter and whisk in flour and pepper.
- Step 3 Gradually add milk, pureed cauliflower and cheese and stir until silky smooth.
- Step 4 Stir in noodles and bake in a buttered baking dish with bread crumbs, parmesan cheese and butter mixture.
- Step 5 Bake at 375-degrees for 30 minutes.
- 1 (8 oz.) package of cream cheese
- 3 cups melted dark chocolate
- 1-1/2 cups confectioners sugar
- 1/2 t vanilla
- Toppings: coconut, crushed nuts, cocoa powder, cinnamon, crushed peppermint, sprinkles
Equipment: mixer, measuring spoons and cups, wax paper, double boiler, plates to hold toppings
- Step 1 Remove cream cheese from refrigerator and let it warm up to room temperature.
- With a mixer, blend cream cheese with confectioners sugar.
- Refrigerator mixture for 30 minutes.
- Spoon up a dollop of mixture and roll into individual balls.
- Now roll chocolate balls in toppings: coconut, crushed nuts, cocoa powder, cinnamon,
- 1 cup butter
- 2/3 cup sugar
- 1 egg
- 1 t vanilla
- 2-1/2 cups All-Purpose flour
- 1/2 t salt
- 1/2 t grated lemon rind
- 1/2 cup of raspberry jam
- powdered sugar
- Equipment: bowls, small saucepan, rolling pin, cookie cutter (optional), knives, wax paper, baking sheet
- Step 1 Beat first 4 ingredients until well blended; add in remaining ingredients.
- Step 2 Chill dough for 10 minutes for easier maneuverability.
- Step 3 Roll out with rolling pin and cut into shapes using a knife or cookie cutters.
- Step 4 Bake on parchment or wax paper on cookie sheet at 350-degrees for 8-10 minutes.
- Step 5 Let cool, and enjoy!
A Note from Chef Ann: This recipe is from “The Joy of Cooking.” I have probably made 400 batches of them — all fun and delicious! Be sure to plan ahead so you have plenty of time to spend on letting the dough chill, which makes it easier to roll out the cookies. If you do not want to make the berry filling from scratch, see the recipe below.
Berry filling ingredients:
- 2 cups of frozen mixed berries
- 1 T cornstarch mixed into 2 t cold water
- 2 T honey
Here’s how: In a small saucepan, cook berries and honey until simmering. Add cornstarch and water mixture to thicken. Let cool. Spread on cookies.
- 2 lb of cauliflower flourets (2 1/2 - 3 cups)
- 1 egg
- 1/2 cup cream cheese
- 1 tea. oregano
- 2 cups water
- salt and pepper to taste
Equipment: Bowl, medium pot. measuring cups, measuring spoons, rolling pin, pizza stone or baking sheet
Preheat oven to 400 degrees.
Cut Cauliflower and either grate using a box grater or pulse in a food processor until cauliflower resembles coarse rice.
Steam or microwave the florets about 7-10 minutes until barely tender. If using a steamer or boiling in water, be sure to strain the mixture really well to get all water out.
In bowl add egg, cream cheese, oregano and a pinch of salt. Mix together like a pizza dough. Be patient, it will come together, but it takes some time.
Line baking sheet with parchment paper and spray with cooking spray or oil. Place “dough” on parchment paper and roll it out into a fairly thin layer. Bake in oven at 400 for 20 minutes. Add your desired toppings and bake for another 1o minutes.