The holidays mean lots of cooking, baking, preparing, and cleaning. Every year I am in charge of making Christmas dinner for my extended family, and I absolutely cannot serve the meal without including my favorite desert–flourless chocolate cake (gluten-free!).

I found this recipe 4 years ago while searching for a quick and easy (but delicious) holiday desert. This easy-to-make flourless chocolate cake is an instant crowd-pleaser.

Every time I make this recipe, the consistency and texture come out a little bit different- so the final product is always a surprise. From past experience (though I did not use it in this round), regular butter makes the fluffiest and lightest cake. Using butter-alternatives like Smart Balance, Earth Balance and others yields a product that is a little bit heavier and denser. Both are delicious, but before you make it I want to point out this important difference.

I’ve never tried using an alternative to sugar, but from my studies (thank you Food Science Class) I have learned that the volume (thickness and height), and taste may be affected.

Ingredients:

4, 1 oz squares of semisweet chocolate chopped- you can use any chocolate you like

1/2 cup butter (I used Smart Balance, but regular unsalted butter works great)

3/4 cup sugar

3 eggs beaten

1/2 cup cocoa powder

1 tsp vanilla extract

dash of salt

Instructions:

1. Preheat oven to 300 degrees Fahrenheit

2. Using a double boiler, melt the butter and chocolate together- stirring constantly and remove when ingredients are melted in a consistent liquid

3. Beat the eggs in a separate bowl

4. Combine the melted chocolate and butter with the sugar, eggs, cocoa, vanilla and salt and mix until (relatively) smooth

5. Pour mixture into a greased and cocoa powder-dusted 8 inch pan, and put into preheated oven.

6. Cook for 30 minutes and remove from oven, let cool for at least 10 minutes before removing from pan.

Here is this years final product- I took a little nibble from around the crust (since it hasn’t been served yet), and as I noted above, it is a bit heavier, and denser- but it is delicious.

Enjoy this recipe and have a happy and healthy holiday season!

-Healthy Gal

A few weeks ago in Food Science class I learned about this fabulous and very easy Pumpkin Soup recipe that I wondered if I’d ever have use for… well, voila! I’ve found its purpose– sharing it with you!

Winter in Boston can be very chilly (well, a typical winter), and sometimes it’s nice to curl up with a warm bowl of soup. I don’t have much patience for complicated recipes, so this one is particularly good.

This easy to make, 5 ingredient soup, can be made very quickly, or can be simmered for a longer period of time for added flavor– you pick.

Ingredients:

1 can 100% pumpkin puree (see picture below)

1/2-1 cup low sodium chicken broth (depending on desired thickness)

1.5 tsp cinnamon

1/2 tsp cardamom

a few dashes of salt

Note: Make sure to look at the back of the can and choose the one with only pumpkin in the ingredients– a pumpkin pie filler may be loaded with extra calories and sugar. (see right picture above)

Instructions:

1. Turn your stove onto medium-low

2. Combine all ingredients in a stock pot

3. Stir frequently as the pot is warming up to blend all of the flavors.

4. Simmer for at least 5 minutes, or up to 30 minutes.

5. Serve immediately or remove from heat and store in the refrigerator for up to two days.

Note: when serving, if you want an extra cinnamon-y, flavor garnish with a dash of extra cinnamon. Also if you like it a little bit sweeter, add up to 1 Tbsp brown sugar or maple syrup– this is a great addition, but the soup is great without it.

…Voila!

Enjoy and stay warm,

-Health Gal