Recipe: Best Hot Cocoa Ever


Chilly days reminds us of having hot chocolate in the kitchen as a kid.
Here is a fun hot chocolate tip:
Two scoops of Nutella + one cup milk = Best Hot Cocoa EVER.

Published in: on March 4, 2013 at 4:15 pm  Leave a Comment  

Gluten-Free Flourless Chocolate Cake: Recipe of the Day


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We love dessert and a gluten-free dessert recipe is always something to have on hand when having guests with many people having food allergies. Here is one of our favorites.


  • 1  cup  (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 1/4  cup  unsweetened cocoa powder, plus more for the pan
  • 1 1/4  cups  heavy cream
  • 8  ounces bittersweet chocolate, chopped
  • 5  large eggs
  • 1 1/4  cup  granulated sugar
  • 1/2  cup  crème fraîche (it can be found at most grocery stores)
  • 1/4  cup  confectioners’ sugar, plus more for dusting


  1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
  2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; then, remove from heat.
  3. In a medium bowl, whisk together eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture after.
  4. Transfer the batter to the prepared pan and bake until puffed and set for 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
  5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream or ice cream.
Published in: on January 21, 2013 at 7:54 pm  Leave a Comment  
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In the Kitchen: The Perfect Thanksgiving Recipe

The Perfect Thanksgiving Stuffing Recipe
  • 4 tablespoons butter or non-dairy margarine to keep it dairy-free
  • 1 medium onion, chopped
  • 4 celery stalks, cut crosswise in 1/4″ slices
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon ground sage
  • 1 1/2 teaspoon dry thyme
  • 10 cups dried unseasoned bread cubes (found in the bread section at the grocery store)
  • 1 1/2 cups chicken or vegetable broth
  • 1 egg
  • Optional garnish: 1/4 cup fresh parsley, chopped
  1. Preheat oven to 350 degrees F. Melt butter in a large pan. Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat. Turn off heat. Add bread cubes and gently stir them into the onion mixture. Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much. In a small bowl, gently whisk the egg and add it to the stuffing mix. Continue to fold everything until the egg is incorporated. Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.
Published in: on November 14, 2012 at 9:37 pm  Leave a Comment  
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