Waldorf Chocolate Cake

2 cups flour
1 cup sugar
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup cold water
1 1/2 tsp vanilla
2/3 cup mayonnaise
1 cup cream, sweetened and whipped
Shredded semi-sweet chocolate

Stir dry ingredients together. Add water, vanilla, and mayonnaise. Beat at low speed just until smooth. Turn into 2 greased and floured 8-inch round cake pans. Bake at 350 for 30 minutes. Cool 5 minutes and remove from pans. When completely cool, frost between layers and on top with sweetened whipped cream. Garnish with grated chocolate.

For Bundt or 9-inch Pans:

2 1/2 cups flour
1 1/4 cups sugar
1/3 cup + 1 1/3 tablespoons cocoa
1 1/4 tsp baking soda
1/4 rounded tsp salt
1 1/4 cups water
1 3/4+ tsp vanilla
3/4 cup + 1 1/3 tablespoons mayonnaise

Follow the above directions, but bake for 35 minutes or until top springs back when touched.

Note: The flour used to dust the pans before baking harms the appearance of the finished cake. Try dusting the pans with cocoa instead. I've not tried it, but it seems like it would work and be an improvement.

Coconut Scones

from King Arthur Flour
makes 16 scones

2 cups whole wheat flour
1 cup AP flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 cup unsweetened coconut
1 large egg
1.25 cups (10 oz) coconut milk, well stirred
1/2 tsp coconut extract (or vanilla)
3/4 cup chocolate chunks (optional)
milk, for brushing
1/4 cup sweetened coconut (or unsweetened plus a couple tsp sugar), for sprinkling

Preheat oven to 375 F. Lightly grease a baking sheet, or line with parchment.

Whisk together flours, sugars, baking powder and salt in a large bowl. Cut in butter until the mixture resembles bread crumbs. Stir in coconut.

In a separate bowl, whisk together the egg, coconut milk and extract.

Add wet ingredients to dry and stir gently with a fork until dough is evenly moistened. Stir in chocolate chunks, if using.

Turn dough onto a floured work surface and knead 2-3 times. Divide dough in half and pat each half into a circle about 1/2" thick and 6" across. Divide each circle into 8 wedges.

Transfer scones to the prepared baking sheet. Brush tops with milk and sprinkle with the sweetened coconut (or with the sugar and unsweetened coconut), pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 min. Serve warm.


Variation: drizzle with melted chocolate instead of using the chocolate chunks.

Nutritional information (per scone):
Calories: 288
Fat: 20g
Protein: 4g
Carbohydrate: 19g
sugar: 7g
fiber: 4g
Cholesterol: 30mg
Sodium: 150mg
Potassium: 211 mg

Swedish Toast

1 cup margarine
1 1/2 cups sugar
3 3/4 cups flour
1 tsp baking soda
1 tsp cardamom
1 cup sour cream

Cream sugar and margarine until crumbly (not fluffy). Mix in dry ingredients. Mix in sour cream. On a greased cookie sheet, form dough into 2 flat, oblong, oval loaves. Bake at 350 for 40 minutes. Slice each loaf lengthwise down the center and crosswise into 1 inch slices. Turn pieces on their sides and toast in the oven; 7 minutes on each side.

Slow Cooker Chicken Coconut Curry

1 can pumpkin puree (15 oz)
1 can chicken stock or broth (15 oz)
1 lime, juiced
1 Tbsp curry powder
1/2 tsp turmeric
4 tsp garam masala
1/2 tsp ground ginger
cayenne to taste (optional)
1 1/2 tsp salt
1/2 tsp black pepper
1 small onion, diced (or 1/2 large)
3 carrots, cut into 1-inch pieces
1 butternut squash, peeled and cut into 1-inch cubes (or 3 cups sweet potatoes)
2 cloves garlic, minced
1 lb chicken breast, cut into 1-inch cubes
1 can full fat coconut milk (15 oz)
3 Tbsp arrowroot powder (or corn starch)
2 Tbsp water

Into a slow cooker whisk together pumpkin puree, chicken stock, lime juice, and all spices. Add veggies, garlic, and chicken. Stir to coat. Cook on low for 5 hours (stir once halfway through). At the 5 hour mark, in a small bowl whisk together arrowroot powder (or corn starch) and water until smooth. Add to slow cooker along with the coconut milk. Stir to incorporate. Cook on low for another 30 minutes up to 1 hour. Serve over rice or cauliflower rice.

Makes 6 servings.

This does not have a strong pumpkin flavor (if at all). The pumpkin puree just helps thicken the sauce in a healthy, nutritious way. You could also puree your own squash or sweet potatoes if you didn't want to use pumpkin.

You don't want to cook this more than an hour once the coconut milk has been added. If it's done cooking before you're ready to eat, make sure to turn the crock pot to "keep warm."

{image and recipe adapted from Table for Two}

Mexican Chocolate Cream Cheese Frosting

1 8oz package neufchâtel cream cheese, room temp
1 stick unsalted butter, room temp
1 tsp chili powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
3 cups confectioners suger, sifted
3oz unsweetened chocolate, melted

Using a handheld electric mixer, cream the cream cheese and butter together thoroughly. Add the chili powder and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. Spread over cupcakes or cake and sprinkle lightly with more chili powder.

{from Food Network}

Lemon Couscous with Veggies and Chicken

1 lb chicken breast
1 10-oz package plain couscous
1/4 cup + 1 Tbsp olive oil
4 medium carrots, coarsely chopped
2 medium zucchini and/or yellow summer squash, quartered lengthwise and sliced
6 green onions, sliced into 1-inch pieces
1/2 cup lemon juice (or lime juice)
1 Tbsp honey
1 tsp salt
1/2 tsp black pepper

1) Preheat oven to 375. Sprinkle chicken with salt and pepper. Place in a baking dish and bake uncovered for 25-30 minutes. Remove and chop into bite-sized pieces.

2) Prepare couscous according to package directions.

3) Meanwhile, in a large skillet over medium-high heat, cook and stir carrots in 1 Tbsp oil for 2 minutes. Add zucchini and green onion and cook and stir for 6 minutes or until vegetables are tender.

4) Transfer couscous to a bowl and fluff with a fork. Add veggie mixture and chopped, cooked chicken.

5) In a bowl or screw-top jar combine lemon (or lime) juice, 1/4 cup oil, honey, salt, and black pepper; whisk/shake well. Pour over couscous mixture, toss to combine.

Makes about 8-10 cups. Serves 4-6 as a main course.

You can use quinoa or rice instead of couscous to make this gluten-free (or healthier!). I used 2 cups of dry quinoa last time I made it - it tastes great but isn't quite as fluffy as couscous. Can be served hot or cold, but I prefer room temperature. Excellent topped with sriracha.

Moroccan Carrot and Chickpea Salad

4 cups grated carrots
1 15oz can cooked chickpeas, rinsed and drained
7 dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shelled roasted pistachios
1/2 cup crumbled feta cheese

1) Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.

2) In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

3) Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

4) Serve or cover and chill in the refrigerator for up to 3 days.

Serves 6-8 as a side.

{from POPSUGAR}