Flourless Chocolate Cake

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There is something so elegant about the simplicity of this flourless chocolate cake recipe.  This sophisticated cake is exceptional served on its own, but, you can take some liberties- add a tsp of expresso powder or a teaspoon of vanilla. If not putting the glaze on, I like a final dusting of powder sugar, but you can also do a dusting of cocoa. I also like to put a dollop of whipped cream on the side with a mint leaf and a few raspberries. Or you could make a simple raspberry puree and drizzle on the plate.

Quick Airfryer appetizer hacks! Superbowl Prep!

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Touchdown worthy appetizers! The big game is coming up! Make your appetizers with the real MVP this year .....your airfryer! Big flavor, zero stress & perfect for game day grazing....

Egg Bites!

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Making a healthy breakfast at home can be easy, affordable and delicious. I like to eat a high protein breakfast and kind of shy away from carbs. I've experimenting with egg bites. A easy way to add protein is to add cottage cheese to the egg bites. My daughter Holly (aka Tink) recently made us egg bites for breakfast while we were on a ski trip to Sunrise in Arizona. She gave me the idea as she added cottage cheese to her egg bites. She had meatless egg bites, bacon egg bites and sausage egg bites.

 

Lemon Raspberry Scones

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One of my favorite times is in the early morning. I brew my cup of tea and eventually decide on a pastry, granola or a egg bite for my breakfast. I really enjoy this time and especially enjoy a delicious, fluffy and buttery scone. 

 

These bright fruity Lemon Raspberry scones melt in your mouth and are perfect for a afternoon tea or my favorite time in the morning. They have a touch of tartness from the lemon, the texture is perfect, and the bursts of raspberries are beyond delicious.

 

Lemon Raspberry Scones

 

1/2 cup sugar

2 lemons- zest only, then chopped fine

2 cup all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

1 cube 8 Tablespoon. unsalted butter cold

1/2 cup+ 2 Tablespoon. whole fat sour cream

1 large egg

1 1/2 tsp vanilla

2/3 cup fresh or frozen raspberries

Pre heat oven to 400 F degrees. Line a sheet pan with silpat or parchment.

Combine lemon zest and sugar in a bowl. Add the flour, baking powder and salt and mix well.

Grate the butter into the flour mixture. Combine with a pastry blender or fork.

In a small bowl whisk together the egg, vanilla and sour cream.

Gently fold in the raspberries. Form a ball and flatten onto a floured surface. Roll/pat out to a circle...should be about an inch high and about 7 inches across. 

Cut into triangles. Place on baking sheet. Bake for 15-18 minutes.

Enjoy!

Slow Cooker Beef Bourguignon

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As far as French cuisine goes, this classic Beef Bourguignon is a must make! Tender beef swimming in a rich wine sauce....perfect for Winter. There's nothing quite like a good braise for a cozy dinner. This recipe raises a simple beef stew to an art form! Bold flavors abound in this classic dish that you'll make again and again.