Everything But Books
Fun and more fun, but none of it relating to books (because I have another page for that)

October 2, 2012

Dipping into October.

Two delicious dip recipes to satisfy your sweet tooth!

Chocolate Chip Cookie Dough Dip

Ingredients

  • 1 8oz pack cream cheese
  • ½ cup butter
  • 1 cup powdered sugar
  • 2 tablespoons brown sugar
  • 1½ tsp vanilla
  • 1 cup chocolate chips
  • 1 cup toffee bits

Instructions

1. Cream together cream cheese and butter.

2. Add sugars and vanilla.

3. Stir in chocolate chips and toffee bits until well combined.

4. Serve with Graham crackers.

S’mores Dip

Ingredients

  • 1 ½ cups semi sweet chocolate chips
  • 1 can sweetened condensed milk
  • 1/2 cup marshmallow creme

Instructions

1. In a microwave proof bowl, microwave chocolate chips and condensed milk for 1-2 minutes stirring occasionally. Heat until all melted.

2. Pour into a pie dish. Drop marshmallow by tablespoons randomly over the chocolate mixture. Microwave on high for 30 seconds until the marshmallow is melted.

3. Immediately with a knife make swirls through the mixture to create a marbled appearance.

4. Dip with honey Graham crackers.

 

September 13, 2012

The Best Flourless Chocolate Cake (because who doesn’t love chocolate!)

Myself and Lara over here at Team Jennifer are both gluten intolerant, but because we both still love our cake (especially chocolate cake) it was time to find a recipe that we could both eat. It is tried and tested and one that won’t let you down!

Ingredients

1 tspn instant coffee granules/powder

1 tspn hot water

100g butter

150g dark chocolate

1/2 tspn vanilla extract

4 large eggs at room temperature

3/4 cup granulated sugar

200g almond meal (ground almonds)

Method

1. Pre-heat oven to 350F.

2. Prepare cake tin, lining the bottom with baking paper.

3. Dissolve coffee with 1tsp of boiling water.

4. In a saucepan over a low heat, melt the butter, dark chocolate, dissolved coffee and vanilla. Once melted set aside.

5. Separate egg whites from yolks.

6. Using electric beaters or a whisk, beat whites with about half the sugar. Beat until peaks form.

7. In another bowl using electric beaters or fork, beat the egg yolks with the remaining sugar. Beat until light and creamy.

8. Fold the chocolate mixture into the yolk mixture. Add to this the almond meal and mix until combined.

9. Fold in the egg whites, then pour into prepared tin.

10. Bake for 40mins and serve warm or cold with cream and strawberries.

 

If you have any delicious gluten free recipes let us know!