Flourless Chocolate Cake

6 oz semisweet chocolate chips

½ cup salted butter

¾ cup granulated sugar

½ cup unsweetened dutch process cocoa powder

3 large eggs

1 tsp vanilla extract

Ganache

1 cup semisweet chocolate chips

½ cup heavy cream

1. Preheat oven to 375 degrees and lightly grease a 9 inch cake pan. Line the pan with parchment paper.
2. Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
3. Pour in sugar, cocoa powder, eggs and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
4. Pour into the prepared cake pan, Bake 25 minutes in the preheated oven.
5. Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
6. Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds.
7. Pour hot cream over chocolate chips. Then stir until smooth.
8. Spread ganache over the top of the cake. Let cool before slicing and serving.

Football Dip

cream cheese

Hormel chili (without beans)

shredded cheese

Bake for 15 minutes

Top with diced tomatoes and diced green onions

Serve with chips

Banana Oatmeal Breakfast Cookies

2 bananas, mashed up with a fork

1 cup quick oats

½ cup rolled oats

1/3 to ½ cup chocolate chips

Mix well. Form cookies, 1 Tbsp and flatten into cookie shape. Bake 12-15 minutes at 350 degrees. Store in the fridge

Sevilla Burritos

2 (15 oz) cans white beans

6 oz cream cheese

1 lb ground beef

6-8 burritos

Homemade Pancake Syrup

1 cup brown sugar

1 cup sugar

1 cup water

1 tsp vanilla

Boil for 1 minute and add tsp of vanilla

Crepe Recipe

2/3 cup all-purpose flour

½ tsp salt

3 eggs

1 cup milk

5 Tbsp butter, for cooking

1. In a large bowl, stir together flour and salt. Add in eggs and whisk to combine.
2. Slowly pour in milk, whisking until you have a smooth, pourable batter.
3. Heat a 12-inch nonstick skillet over medium heat. Let ½ tablespoon of butter melt in the pan.
4. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully.
5. Repeat until all batter has been used, melting another ½ tablespoon of butter for each. This recipe makes about 10 crepes.

Chocolate Cake

butter and flour for coating and dusting the cake pan

3 cups all-purpose flour

3 cups granulated sugar

1 ½ cups unsweetened cocoa powder

1 tbsp baking soda

1 ½ tsp baking powder

1 ½ tsp salt

4 large eggs

1 ½ cups buttermilk

1 ½ cups warm water

1/2 cup vegetable oil

2 tsp vanilla extract

Chocolate Cream Cheese Buttercream Frosting

1 ½ cups butter, softened

8 oz cream cheese, softened

1 ½ cups unsweetened cocoa powder

3 tsp vanilla extract

7-8 cups powdered sugar

about ¼ cup milk, as needed

1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7. Frost with your favorite frosting and enjoy!

Chocolate Cream Cheese Buttercream Frosting

1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results.
2. Add in cocoa powder and vanilla extract. Beat until combined.
3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.