Hello Dear Readers,
I have been so long away! Excuse my looooong absence. It could hardly be called a blog nap, it was so interminable!It probably qualifies for a full-on blog coma! But I am back for a little while at least!.The picture directly below was my gift to a friend; decorated sugar cubes. They are not the most accomplished, but given with a loving heart.
Why couldn't mine look like this? Perhaps with practice!
I have been so long away! Excuse my looooong absence. It could hardly be called a blog nap, it was so interminable!It probably qualifies for a full-on blog coma! But I am back for a little while at least!.The picture directly below was my gift to a friend; decorated sugar cubes. They are not the most accomplished, but given with a loving heart.
Why couldn't mine look like this? Perhaps with practice!
Finally, dear Readers a recipe for a gluten-free chocolate cake that is to die for. Try it, and I can almost guarantee that you will love it, despite the unusual ingredient!
Garbanzo Bean Gluten-Free Chocolate Cake
1- 19 oz. can of garbonzo beans ( chick peas) drained and rinsed
4 eggs
3/4 c. white sugar
1/2 tsp baking powder
1 and 1/2 c. semi sweet chocolate chips melted in the microwave
Directions:
Preheat oven to 350 degree F. Grease and flour a 9 inch cake pan with gluten free flour. In food processor or blender combine the garbonzo beans and eggs and puree until smooth. Add white sugar and baking powder. Pulse and scrap down the sides of the food processor until the ingredients are well combined. Melt chocolate chips in the microwave using a microwave-safe bowl, stirring every twenty seconds until completely melted. Add to the bean mixture and combine until well blended. Pour into prepared pan and place in preheated oven for 35-45 minutes. Check the cake at 35 minutes by inserting a tester into the center. When it comes out clean, remove from the oven and let rest on a cake rack for 15 minutes before turning out to cool. Sprinkle with icing sugar and serve warm or cold. Yummy!
