Next Spring Open House and chocolate dessert for Easter!
April 18 through April 22
Tuesday April 18 10-6
Wednesday April 19 10-6
Thursday April 20 10-6
Friday April 21 10-5
Saturday April 22 10-3
Ok, girls and and guys who read this blog. I know this post is going to be completely different than what I usually do, but I just couldn’t help myself. I’m going to put myself out there for all of you to know one of my many flaws. But oh well. I’ll just ask forgiveness in advance.
It’s almost Easter and I’m already thinking of the delicious desserts I’m going to miss out on because I’m gluten free. This is not a new thing with me, but I have found that not only is it better for me to be gluten-free, but I feel better and don’t have as much stuff bothering me in my gut area. (Gross, huh? Too much information.???) I’ve been gluten-free for about 4 years so this should not be anything new to me. I just miss having something to be excited about when I eat. I’m afraid I’ve turned in to a boring cook.
But this is one of the things that got me excited.
I tried this the other day and even my husband (who is one of the pickiest eaters you could ever have, but love him immensely in spite of the flaw) loves it. It looked so good that even when I told him it was gluten-free he still wanted to try it. He loved it! Yay! It was so much fun to share it with him.
I found this recipe on Foodfaithfitness.com. She calls it “Paleo Hazelnut Skillet Brownie for Two.” Visit her webite for the much more healthy version of this. She has a lot of awesome gluten-free, grain-free recipes. This one won a prize in my book. However, I did make some significant changes to it because I didn’t have all the ingredients on hand. I used almond meal and used white sugar as I had both of those on hand.
So I’ll give you my version, but go to her’s if you want a healthy version:
By the way, I used a 6 inch cast iron skillet.
Ingredients
1 Cup Finely ground almond flour (I ground my own.)
3 TBSP Cocoa Powder
1/4 tsp Baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 Tbsp butter
1/2 cup Sugar
1 Large Egg
1 tsp vanilla extract
3 TBSP choc. chips
1/2 cup pecans
350 Degrees Grind the almonds in your blender. Make sure it is close to the texture of flour.
Add dry ingredients. Use your electric hand mixer and beat the butter and sugar. Just blend the two together until moist. Add the dry ingredients until everything is mixed real well.
The batter will be very thick. But that’s what makes it stick with you
!
Butter your skillet generously. Pour into the skillet.
Bake until the top gets a little crunchy looking. This takes about 17 minutes to bake.
Now when you take it out of the oven, let it cool for a few minutes. Or, it will burn your tongue. Believe me I know, as I couldn’t wait!
Think of what this will taste like with your favorite ice cream!!!! Then drizzle a ganache topping over all of this wonderful cake.
I am looking so forward to Easter dinner dessert!
We are also looking forward to our next Spring Open house. It is so close and I am working very hard on getting the products ready for you! And I love, of course, to do it for you! I am sure The Added Touch is working very hard also. Her pillows were a real hit at our last event. Hope we see you April 18 through April 22.
Debbie
