Become a Follower ;)

For everyone wanting to get a  coupon code for our etsy store every three months, (that’s four times a year!!! 🙂 just become a follower of our blog, is just that simple!!! We’ll just e-mail you the coupon code to use on your next purchase.Thanks!
Happy Monday everybody!





No need to be celiac!!!

It’s true that nowadays, more and more people develop food allergies. And gluten is one of the most common ones. Although we don’t have that problem, we really enjoy this recipe:
Flourless Dark Chocolate Cake
So rich, decadent, basically a chocolate bomb and yet so simple to make!!! I add my little personal twist using organic blue agave nectar, instead of the not so nice corn syrup , and the nice tang from the orange zest. And of course, nothing but the best, extra brut dutch processed cocoa.

We always have it with berries, any kind that’s around does it.
It’s such a simple yet satisfying recipe that I promise you if you make it one time, you’ll be hooked for life 😉
Ingredients:
4 ounces fine-quality bittersweet chocolate (we only use  72% Callebaut Belgian Dark Chocolate)
1 stick of unsalted butter
3 large eggs (from our own hens 😉
1/2 of extra brut dutch processed cocoa (you can also use regular dutch processed cocoa)
1/2 tablespoon of strong espresso coffee.
the zest of one orange (make sure it’s organic so it’s pesticide free)
Method
Preheat oven to 375 F and butter an 8 inch round springform pan, line it with a round piece of wax paper, and butter that also.
Chop chocolate into small pieces, place them in a double boiler over barely simmering water, add the butter to it, stirring until smooth.
Remove this mixture from the double boiler, add the eggs, espresso and orange zest and whisk well.
Make sure you shift the cocoa powder over the the chocolate mixture to avoid lumps and whisk until just combined.
Pour the batter into the pan and bake for 25 minutes, or until a thin crust forms on the top.
Remove from the oven, cool on a rack for about five minutes and help release with a knife and unmold onto a serving plate.
You can either dust it with additional cocoa powder or you can make this amazing dark chocolate glaze.


Dark Chocolate Glaze
4 ounces of bittersweet chocolate.
3 tablespoons of butter
1 tablespoon of cream or milk
1 tablespoon of organic blue agave nectar.
1/4 teaspoon gluten-free vanilla extract
Method
Melt chocolate and butter in a double boiler over simmering water, until smooth. Remove from heat, add milk, agave nectar and vanilla. Stir it to combine. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula, very gently smooth glaze along the top and sides of the cake, shake a little bit to make it even. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Purple Colada

Now, I cannot take credit for this one, I wish I could though… This is a traditional Ecuadorian recipe, and very in tune with the season, since it’s made with fall spices and corn, but not just any kind of corn, but purple corn (ancient american indian variety) It is an Ecuadorian traditional fruit compote, normally made in late October and early November for the day of All Saints, but it’s just as delicious any time of the year!!!

Thursday my beloved babysitter “Mela” made it and she gave me some… and let me tell you, it is delicious, a keeper, comfort food for sure!!!
I thought to myself: “Boy, I need to share this one”, So all I did, was take the pics and eat too!!! 😀

After the pics goes the recipe, it might look difficult to find the ingredients, but it’s not, at least here in NY, were Indian Corn is widely available. Or you can also go to Hispanic supermarket (C-Town) and you can buy the purple corn flower.

These are just a couple of places where you can find them online:
Purple Corn Flour

and also one of my favorite online store carries it:

Not expensive at all you can get a whole pound for $4.99 + shipping, Trust me, you won’t regret it!!!

It’s also made with fruit, pineapple, naranjilla (south american fruit, C-town sells them frozen, but if you don’t find it I guess you can omit it, or maybe use some orange) Here is how it looks:

Naranjilla

Basically, it shouldn’t be too hard to find the rest of the ingredients.
Here goes the recipe:

Colada Morada (Aprox. 2 liters)

3 Narajillas (Optional, can be substituted for bitter citrus)
1 lb. of Strawberries
1 lb. of raspberries or blackberries (You can use frozen)
1 regular pineapple
1 lb. of brown sugar (Demerara sugar)
5 Old Spice seeds
2 Cinnamon sticks
2 Star anise
1/2 lb. of Blue Corn flour, fine

Bouquet Garni

1 lemongrass stalk
2 Orange leaves
Lemon verbena
Red Amaranth

Method

1. Place the Bouquet Garni in a small pot, cover them with water, set it over medium heat to a boil, and let it boil for about 15-20 minutes.
In the meantime…
2. Clean all the fruits.
3. Blend each fruit separately,(save the strawberries and cut those in chunks and reserve)  using the Bouquet Garni water to liquify the juices a bit. Remove seeds and skins using a strainer. And add all the liquids to a larger pot.
4. Place the pot on the stove over low heat, add the sugar gradually and stir it until it’s dissolved. Incorporate any extra herb water.
5. Once the sugar has dissolve, take half of the mixture and stir in the purple corn flour until it becomes homogenous, using a whisker. Return this mixture to the big pot and stir some more until it starts to set. Adjust thickness to taste, using more or less water. Add strawberry chunks and if you want some pineapple too.
6. Depending on your personal taste, you might decide to take the spices out or leave them in. Leave them it if you like it spicier.

This is usually server both hot or cold, accompanied by some sweet breads shaped as babies. But it’s also great over ice cream, fruit salads, yogurt, or just by itself.


Apple Picking!!!!

We’ve been apple picking today!!! It’s been lots of fun!

Awesome autumn afternoon, and we got to do it in our own back yard!!! It doesn’t get better than that…

Well, it does, because…

They might not be the prettiest, but the sure are good, tasty, pesticide free, totally organic… just like nature intended 🙂

Alex and I really enjoyed picking  the flowers too…. They are for sure the last ones of the season. Hopefully we get a beautiful fall, here in upstate NY it gets gorgeous!

This is it for now, gonna get baking… 😛

So, soon to follow of course, an apple pie recipe and pictures too…
Sorry, you don’t get to eat it!!! LOL.

Apples rule all the way, Right Alex???!!! 😀