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Guinness Chocolate Cake

Ingredients

Solids

  • 10 tablespoons unsalted butter - 1 stick plus 2 tablespoons
  • 3/4 cup unsweetened cocoa
  • 2 cups superfine sugar
  • 3/4 cup sour cream
  • 2 whole eggs - large
  • 2 cups all-purpose flour
  • 0 as needed butter - for greasing the pan

Liquids

  • 1 cup Guinness stout
  • 1 tablespoon vanilla extract

Spices

  • 2.5 teaspoons baking soda

Instructions

  1. Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper.
  2. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
  3. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
  4. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.

Mexican Bean Salad

Ingredients

Solids

  • 1 can (15 ounce) black beans - rinsed and drained
  • 1 can (15 ounce) kidney beans - rinsed and drained
  • 1 can (15 ounce) cannellini beans - rinsed and drained
  • 1 whole green bell pepper - chopped
  • 1 whole red bell pepper - chopped
  • 1 package (10 ounce) frozen corn kernels - thawed
  • 1 whole red onion - diced
  • 1/4 cup fresh cilantro - chopped
  • 1 clove garlic - crushed

Liquids

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons lime juice - fresh
  • 1 tablespoon lemon juice

Spices

  • 1/2 teaspoon chili powder
  • 1.5 teaspoon ground black pepper
  • 2 tablespoon white sugar - or to taste
  • 1 tablespoon salt - or to taste
  • 1.5 teaspoon ground cumin

Chocolate Cupcakes

Ingredients

Solids

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened natural cocoa powder - plus 2 tablespoons
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 whole egg - large

Liquids

  • 4 tablespoons butter - unsalted
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
  2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
  3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda, and salt.
  4. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
  5. Pour the batter into the lined muffin tins, filling them about three-fourths full.
  6. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.

Chocolate Brownie Bites

Yield: 12 brownie bites

Ingredients

Solids

  • 1/2 cup almond flour - (48 g.)
  • 1/4 cup chocolate protein powder
  • 3 tablespoons cocoa powder - (18 g.) unsweetened regular (NOT Dutch-processed)
  • 0.33 cup almond butter
  • 6 ounces dark chocolate - (60% cacao; good-quality chips or chopped bars)
  • 2 tablespoons mini rainbow-colored chocolate chips - for decoration

Liquids

  • 2 tablespoons almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract - pure
  • 1 tablespoon coconut oil - refined

Spices

  • 3/4 teaspoon kosher salt

Instructions

  1. In a large bowl, whisk almond flour, protein powder, cocoa powder, and salt. Add almond butter, almond milk, maple syrup, and vanilla and, using a rubber spatula, fold until well combined.
  2. Scoop heaping Tbsp. of dough (about 20 g. each) and roll into balls (you should have 12 total). Arrange on a parchment-lined baking sheet. (If balls seem sticky or inclined to slump at this point, freeze for 15 minutes before proceeding.)
  3. In a medium heatproof bowl, microwave dark chocolate and oil in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
  4. Working one at a time, drop brownie bites into melted chocolate and spoon chocolate over. Using a fork, lift bite out of chocolate, letting excess drip off, and return to baking sheet. Allow chocolate to set for a few minutes, then sprinkle with rainbow chocolate chips.
  5. Refrigerate bites until chocolate is hardened, at least 30 minutes, then store in an airtight container in the refrigerator up to 1 week.

Pancakes Recipe

Ingredients

Solids

  • 1.5 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1 tablespoon white sugar
  • 3 tablespoons butter - melted
  • 1 whole egg - large

Liquids

  • 1.25 cups milk

Spices

  • 1/4 teaspoon salt - or more to taste

Instructions

  1. In a large bowl, sift together the flour, baking powder, salt and sugar.
  2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  5. Brown on both sides and serve hot.

Chocolate Chip Cookies

Yield: 36 cookies

Ingredients

Solids

  • 1 cup salted butter - softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar - packed
  • 2 whole (large) eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups (12 oz) chocolate chips

Liquids

  • 2 teaspoons pure vanilla extract

Spices

  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
  2. In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
  3. Cream together butter and sugars until combined.
  4. Beat in eggs and vanilla until light (about 1 minute).
  5. Mix in the dry ingredients until combined.
  6. Add chocolate chips and mix well.
  7. Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
  8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
  9. Let them sit on the baking pan for 5 minutes before removing to cooling rack.