microwave banana cake in a bowl

Ingredients

• Servings: 2
• 6 tablespoons whole wheat flour
• 4 1/2 tablespoons white sugar
• 1/8 teaspoon baking powder
• 1/2 banana, mashed
• 3 tablespoons milk
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons chocolate-hazelnut spread (such as nutella®), or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• mix flour, sugar, and baking powder together in a bowl. stir banana, milk, oil, and vanilla extract together in a microwave-safe bowl; stir in flour mixture until batter is smooth.
• cook in microwave until cake is cooked through, about 2 minutes. cool slightly and spread chocolate-hazelnut spread cake.

Applesauce Brownies Ii

Ingredients

• Servings: 1
• 1/2 cup shortening
• 2 (1 ounce) squares unsweetened chocolate
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch pan. in a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. set aside to cool.
• in a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. stir in the chocolate mixture. combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. spread evenly into the prepared pan.
• bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. cool in pan before cutting into squares.

passover double chocolate almond torte

Ingredients

• Servings: 1
• 1/2 teaspoon unsweetened cocoa powder for dusting, or as needed
• 2 (8 ounce) packages semi-sweet chocolate squares, coarsely chopped
• 1/2 cup butter
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 1/4 cup white sugar
• 1/4 cup chocolate chips
• 1/4 cup crushed almonds
• 1 teaspoon confectioners' sugar for dusting, or as needed
• 1/2 teaspoon unsweetened cocoa powder for dusting, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• whisk egg yolks and vanilla extract together in a large bowl.
• gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• fold 1/3 of the egg white mixture into chocolate mixture. gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• spread batter evenly into prepared springform pan.
• bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. stir the chips. continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. do not overheat.
• drizzle melted chocolate chips torte. sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, the torte before serving..

curried stuffed acorn squash

Ingredients

• Servings: 4
• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• 1/2 cup diced red bell pepper
• 1/2 cup sliced daikon radish
• 1/4 cup sliced leek
• 1/4 cup diced celery
• 1 jalapeno pepper, diced
• 1 tablespoon minced garlic
• 2 cups vegetable stock
• 1 cup brown rice
• 1 cup chopped collard greens
• 1 tablespoon curry powder
• 1 1/2 teaspoons red curry paste
• 1/4 cup chopped walnuts
• 1/2 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• wrap each squash half with plastic wrap.
• place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. leave squash wrapped while preparing filling.
• heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. add vegetable stock and rice; stir to combine. cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• unwrap squash and set halves, cut sides up, into 4 soup bowls. spoon about 2 tablespoons feta cheese into each squash half. add a large scoop of rice mixture atop feta layer. top rice mixture layer with any leftover feta.

Green Beans With Hazelnuts And Lemon

Ingredients

• Servings: 8
• 1 1/2 pounds fresh green beans, washed and trimmed
• 2 tablespoons olive oil
• 1 1/2 teaspoons lemon zest
• 1/3 cup chopped toasted hazelnuts
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. drain and place in a large bowl.
• add olive oil, lemon zest, hazelnuts, salt and pepper. beans may be made 1 day ahead, chilled and covered. reheat beans, preferably in a microwave.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

Peanut Butter Crunch Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 3 cups chopped peanut butter filled sandwich cookies
• 4 ounces milk chocolate, chopped
• 4 ounces chocolate, chopped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• spread the chopped cookies out on a dinner plate. roll caramel apples in the cookies and place on the aluminum foil. place the milk chocolate and chocolate into separate microwave-safe bowls. heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. drizzle milk chocolate over the apples, then drizzle the chocolate over the milk chocolate. refrigerate until ready to serve.