Chocolate Truffle Cake Recipe and a GIVEAWAY!

When my friends over at Nest Fresh Eggs asked me to create a recipe using their Non-GMO, Cage Free, and Organic Eggs I knew instantly the perfect recipe would be my sister's Chocolate Truffle Cake. This chocolate truffle cake is naturally gluten free and is a hit every time we make. 

Rebecca took a break from her own foodie blogging adventure at My Foodie for Thought to share this tasty treat. Check out her recipe and thoughts on Nest Fresh Eggs below and enter to win 4 Dozen Nest Fresh Eggs so you can check them out for yourself!!

 When Michelle asked me to make my Chocolate Truffle Cake using Nest Fresh Eggs I was very egg-cited. Their eggs are the next best thing to having your own chicken coop! I have made this recipe a dozen times and with 7 eggs in the cake you really need to use fresh straight from the farm eggs for the best result!

This needs to be made the day before you are going to serve it.

Ingredients:

1 cup whipping cream
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons Nucello
7 Nestfresh cage free eggs
1 cup light brown sugar
Dash sea salt

Instructions:

Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap foil around the outside of the pan, covering the bottom and sides.

In a sauce pan, slowly heat the cream over low heat. When the cream is hot but not boiling, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in cut up pieces. Whisk until the chocolate and butter are melted. Add the Nucello. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Next beat the eggs, brown sugar and sea salt until the eggs are foamy and doubled in volume, 3-4 minutes. (A KitchenAid stand mixer or hand mixer is helpful)

Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center.

When the cake is close to room temperature, lightly cover and chill the cake overnight.

Winner will receive 4 coupons for free 1 dozen eggs per coupon.
a Rafflecopter giveaway


*As a blogger I receive products, promotional items and educational materials to use and share as I see fit. However, any opinions expressed by me are honest and reflect my actual experience. Thank you to Nest Fresh for the wonderful eggs!

Gluten Free Veggie Mac and Cheese

 

How do you take a childhood classic and turn up the nutrient factor? You add in veggies!

Ingredients:

1 package Gluten Free Pasta (I love Ancient Harvest Quinoa Pasta)

1 bag of frozen butternut squash

1 bag frozen chopped spinach

1 bag frozen artichoke

1 small onion

2 cloves garlic

1/2 cup coconut or almond milk

1 cup cheese

1 tbs of olive oil

1/4 cup gluten free panko (optional)

Start by preparing your pasta. When it is ready drain it and then return it to the pot. Defrost the squash, artichoke and spinach. While those are defrosting chop your onion and garlic and saute them in the olive oil until they are translucent. Place the squash, artichoke and spinach into a food processor and pulse until they are finely chopped. Add the veggies to the pan and heat through.

Mix the veggie mixture into the cooked pasta and add in your cheese and milk. At this point you can go ahead and eat right away or you can put it in a casserole dish, top with cheese and gluten free panko (optional)  and bake at 350 for 30-45 minutes. As a time saver during the week I will prep this meal on Sunday and put the casserole dish in the fridge. Then during the week I can just pop it in oven for an easy weeknight meal!

Black Bean Brownies

 

Yes, you read that correctly.... Black Bean Brownies!!

When sweet cravings get the best of you it is always nice to have something to fall back on that won't knock you off the wagon. This recipe packs in over 60 grams of protein and melts in your mouth like the ultimate cheat meal, without the guilt!  

 

Fudgy black bean brownie goodness. That really is the only way to describe this decadent, gluten free dessert.

Summer Rolls

Looking for a light snack, a refreshing appetizer or a fun side dish? Try this quick and easy DIY Summer Roll recipe.

Ingredients:

Mango

Avacado

Jicama

Cilantro

Mint

Lime

Shrimp

Rice Paper

Dual Dinner Part 2: Chili

Chili:
Mommy's Meat Sauce
2 tbs Cumin
2 tbs paprika
2 tbs chili powder
2 cans kidney beans
1 can black beans
1 can corn (optional)

Dual Dinner Part 1: Mommy's Meat Sauce

My goal is to have a  nutritious dinner on the table every night. With 2 children under 3 years old, a full time desk job, a Dog Treat Company, Personal Training Clients and sharing my favorite nutrition supplements my time is at a premium. In order to make sure I meet my goal I plan our dinners a month in advance. I also try to create recipes that can be used for more than one meal. I like to call them "Dual Dinners". This dual dinner starts off as a meat sauce and then the next night the left overs are transformed into chili (which I will give you the details on in a future post)!

Mommy's Meat Sauce:
1 onion (chopped)
2 cloves garlic (chopped)
32 oz tomato sauce
1 can chopped/diced tomato
2 bay leaves
2 tbs italian seasoning
1/2 cup chicken stock
1.25 lbs bison
1 tbs olive oil

Oatmeal Everything Cookies

I love spending time in the kitchen with my toddler and this vegan and gluten free cookie recipe is perfect for those little helping hands (and no egg, means no worries if they eat some of the raw dough). I like to call these Oatmeal Everything Cookies because you can add just about anything to them. You can make them Oatmeal Raisin or Oatmeal Pecan Choc Chip or Oatmeal Cranberry...