Birthday “Cake”

           It is my daughter’s birthday.  This is one of her favorite desserts so I thought I would share the recipe for her birthday “cake”.

Crust

3 c. Chocolate Chex

1 Tbsp Chocolate Powder

3 Tbsp Butter, melted

1. Preheat Oven to 350°.
2. Put Chocolate Chex in a food processor and process until the cereal pieces are crumbs.
3. Add the Cocoa Powder and process again.
4. Pour the melted Butter through the tube of the food processor lid as it runs.  Blend until the crumbs look a little moist.
5. Press the crumbs into a 9” pie pan on the bottom and up the sides.
6. Put into the preheated oven and bake for 10 minutes.
7. Remove from the oven and let cool.

Filling

2 boxes Silken Firm Tofu

12 oz. Chocolate Chips, melted (For instructions on how to melt chocolate, see the Valentine’s Day Tart post from February 1, 2013)

2 Tbsp Sugar

1 Tbsp Crème de Cacao (optional)

1. Put Tofu into the food processer and blend until smooth.
2. Add the melted Chocolate Chips until blended into the Tofu.
3. Add Sugar and blend again.  If using Crème de Cacao, put through the feed tube while blending.
4. Put the mixture into the prepared pie crust.  Cover with plastic and chill for at least 4 hours.

Raspberry Coulis

6 oz. fresh Raspberries

1 Tbsp. Powdered Sugar, sifted

1. Using a spoon, crush the Raspberries through a sieve.  Make sure a bowl is underneath to catch the juice.
2. After crushing the Raspberries, add the Powdered Sugar to the juice and blend together.
3. Drizzle the Coulis on top of each "cake" piece once it is cut and ready to be served.

 

Another Summer Salad

              It’s now the first of June and it’s time to really think about hot weather and not cooking so as not to heat up the kitchen.  Here is a salad that can be made ahead of time during the cooler times of day.

Cauliflower Salad

2 lb. Cauliflower cut into florets

½ c. sliced Olives, black or Kalamatas

2 Tbsp chopped Flat Leaf Parsley

¼ tsp Anchovy Paste

1 tsp Capers stored in vinegar

2 Tbsp Red Wine Vinegar

4 Tbsp Olive Oil

1. Steam Cauliflower until done.  Then to stop the cooking, put the Cauliflower in a bowl of cold or ice water.  Once cooled, drain.
2. Find a different large bowl and put in the Cauliflower.  Add the Parsley and Olives.
3. In a blender or mini prep food processor put together the Anchovy Paste, Capers, Vinegar, and Olive Oil.  Blend until all the ingredients are incorporated to make a vinaigrette.
4. Pour the vinaigrette over the Cauliflower mixture.  Toss to coat.
5. Cover and refrigerate the salad for about four hours to overnight.
6. Remove from the refrigerator before serving and let it sit until it reaches room temperature.

      To add some color to the salad, think of using the orange or purple cauliflower with the white.