Garbanzo Bean Cake
This is from the lovely, bride-to-be Jennifer Leist. And, it is Gluten Free!
1 1/2 cups of semisett chocolate chips
1 19 oz can of garbanzo beans, rinsed and drained
3/4 cups white sugar
1/2 teaspoon baking powder
Preheat the oven to 350 degrees. Grease and flour two 9 inch round cake pans.
Place the choclate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, pulse to blend. Pur the melted chocolate and blend until smooth, scraping down the corners to make sure that the chocolate is completely blended in. Transfer the batter to the cake pans.
Bake for 40 minutes or until you can stick the fork in and it comes out clean. Cool the cakes on a cooling rack before putting on a serving plate.
1/2 cup of butter
4 tablespoons of cocoa powder
4 cups of confectioners sugar
3 tablespoons skim milk
1 tsp vanilla extract
Melt margarine over low heat. Gradually beat in the other ingredients and mix well.
Strawberry and Brie Tarlets
This is from the Christmas-party Queen, Amber Hausenfluck. These are really delicious and so simple!
1 8 oz can of crescent rolls
1/4 cup of strawberry preserves
1/3 cup of chopped walnuts (you can buy them already chopped, to make it super easy!)
1 8 oz Brie cheese, rind removed and cut into 24 chunks
Heat oven to 350 degrees
Unroll dough and cut into 24 squares. Put the squares into two mini-muffin pans.
Spoon 1/2 teaspoon of preserves into each mini muffin cup. Spoon 1/2 teaspoon of nuts into each cup and put a chunk of brie in there as well.
Bake 16 to 19 minutes or until edges are golden brown.
Cook in pan for 5 minutes and then remove from pan.
Garnish each with a slice of fresh strawberry.