Roasted Red Bell Pepper Soup

Ingredients

• Servings: 6
• 3 red bell peppers
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• salt and pepper to taste

Recipe

• preheat oven to broil.
• place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. then peel the skin off the peppers and discard the stem and all the seeds. chop the peppers and set aside.
• in a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• next, add the chicken broth and the beans, stirring well. using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Tofu Chocolate Cake

Ingredients

• Servings: 12
• 3/4 cup all-purpose flour
• 1 1/4 cups ground almonds
• 3/4 cup packed brown sugar, divided
• 1/2 cup butter
• 1 1/2 pounds tofu
• 2/3 cup vegetable oil
• 1/2 cup orange juice
• 1/2 cup chocolate liqueur
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon almond extract

Recipe

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

Ready Time: 1 hr 30 mins


• preheat the oven to 325 degrees f (165 degrees c). lightly grease a 9 inch springform pan.
• in a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. knead in the butter to form a dough. press the dough firmly into the bottom of the prepared pan.
• using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. blend until smooth and creamy. spread the batter in an even layer over the prepared crust.
• bake for 1 hour and 15 minutes in the preheated oven. allow cake to cool to room temperature, then refrigerate overnight. this cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.

sara's awesome pumpkin bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons spice
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups pumpkin puree
• 2/3 cup vegetable oil
• 3 eggs, beaten

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease two 9x5 inch loaf pans.
• mix together flour, sugar, baking soda, pie spice, salt and baking powder. add pumpkin, oil and eggs; mix well.
• pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
• allow to cool for 15 minutes before removing from pans.

Swiss Carrot Cake

Ingredients

• Servings: 12
• 5 egg yolks
• 1 1/4 cups white sugar
• 1 1/2 cups finely chopped almonds
• 2 cups grated carrots
• 1 lemon, zested and juiced
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 5 egg whites
• 1 pinch salt
• 1 lemon, juiced
• 1 cup confectioners' sugar, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square baking dish or 9 inch bundt pan.
• in a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. in a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. fold egg whites into the carrot batter. pour into the prepared cake pan.
• bake for 50 minutes, or until a small knife inserted into the center comes out clean. for icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. pour over the cake while warm or cooled. if making in a bundt pan, remove from the pan before glazing.

pavlova

Ingredients

• Servings: 1
• 4 egg whites
• 1 cup white sugar
• 1 pinch salt
• 1 tablespoon malt vinegar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 150 degrees f (65 degrees c). line a baking sheet with parchment paper. trace around a 9 or 10 inch round pan the paper to make a guide for spreading the meringue.
• in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar and salt. when mixture is stiff and sugar and salt appear to be dissolved, add the vinegar and vanilla.
• spread mixture parchment paper, using the circular guide.
• bake in the preheated oven for 1 hour.

Cocoa Blueberry Cake

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/4 cups milk
• 1 pint fresh blueberries

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour an 8 inch square baking dish.
• in a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. in a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. mix in the dry ingredients using an electric mixer on low speed until smooth. pour half of the batter into the prepared pan. mix blueberries into the other half, then pour into the pan.
• bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.

sweet and spicy chocolate cake

Ingredients

• Servings: 12
• 1 1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 cup chopped dried apricots
• 1 cup boiling water
• 5 ounces almond paste
• 3/4 cup white sugar
• 4 eggs
• 2/3 cup whole milk
• 3 ounces bittersweet chocolate, chopped
• 2/3 cup finely chopped crystallized ginger
• 3/4 cup unsalted butter, melted

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan. sift together flour, cocoa, and baking powder.
• soak chopped apricots in boiling water for 1 to 2 minutes. drain, and pat dry with paper towels.
• in a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. beat in eggs one at a time; beat for 2 minutes after each addition. continue beating for about 10 minutes; mixture should look thick and creamy.
• mix in milk, and then flour mixture. mix only to combine the dry with the wet ingredients. do not overbeat. fold in apricots, chocolate, crystallized ginger, and melted butter. transfer batter to prepared loaf pan.
• bake in preheated oven for about 1 hour, until done. cool for 10 minutes in pan. remove from pan, and place on a wire rack to cool completely.