I could make up a million and one excuses for why I haven’t blogged in over a month.
Or, I could just express my apologies for being silent in the blogosphere, share some of my end-of-summer/beginning-of-fall gluten free living highlights, and move on with hope that we can be friends again.
Let’s try that, okay?
Contrary to what you may have assumed from my pitiful black hole of blogging, I actually have done my fair share of gluten-free eating over the last month. I’ve just been so selfish and have kept it all to myself.
So in the spirit of sharing and becoming friends again, here are my top five gluten-free eats from the last month or so.
5. Savory Gluten Free Chicken Pot Pie
Chicken Pot Pie was one of my favorite meals growing up. I was the last of four kids to leave the nest, and during my glory years of living as an only child with my parents, my mom let me post a list on the fridge called “Meals Kira Likes”. And you better believe that Chicken Pot Pie was on the top of my list. Even though it was topped with simple Bisquick biscuits, I thought it was the best thing in the world. When I became gluten-free I literally mourned the loss of Chicken Pot Pie knowing nothing would ever compare to my mom’s special recipe! Well, I think I’ve found my mom’s g-free competition, inspired by a recipe from America’s Test Kitchen.
Savory. Sweet. Hearty.
Everything you’d ever want in a gluten-free Chicken Pot Pie. Be on the lookout for a post solely dedicated to this savory recipe in the coming days.
4. Flourless Chocolate Cake from True Food Kitchen You can read about how to make this cake here, but if you want to experience it in it’s fullness with homemade vanilla bean ice cream and salted caramel sauce with cocoa nibs, you need to get in your car and drive straight to True Food Kitchen. I promise you won’t be disappointed.
3. Gluten-Free Roasted Asparagus Pizza from True Food Kitchen
Even more of an incentive to plan your next date night at True Food Kitchen. This gluten-free pizza crust would be good enough on it’s own, but top it with smoked mozzarella, red onion and marjoram and wow, it might take your breath away. I’m going to let you in on a little secret: I like this pizza so much that I have actually gone to Fashion Island three times in the last two months just to eat it.
2. Green’s Gluten Free Amber Ale
I’ve never liked beer. When I was old enough to drink it, I didn’t have taste buds to appreciate, and now that I’m in my finer & older years in life, I have the taste buds to appreciate, but a stomach that can’t hang with it. So, hence why I’ve never liked beer. A few years ago I tried a gluten-free beer which only reassured me why I don’t like beer. Then a foodie friend of mine recommended this beer to me called St. Peter’s Sorghum Beer. And under the assumption that the beer was gluten free, I drank a whole glass of it while enjoying a concert at the Hollywood Bowl, only to later find out that the kind I tried was in fact not certified gluten-free. So my hatred of beer continued, until just last week when I discovered this beer featured at Wurstkuche called Green’s Gluten Free Amber Ale. I had the bravery to try as it clearly stated “gluten-free” on the bottle. Gluten-free it was, and also was the most satisfying compliment to a mango jalapeno chicken sausage and truffle oil fries. I recommend this beer with flying colors.
1. Gluten Free Chocolate Cake from The Sensitive Baker
I am not even sure how to write about this. First, let me publicly say thank you to The Sensitive Baker for allowing me the opportunity to experience my first piece of real chocolate cake in over three years. I really didn’t think it was possible, but you have showed me it is. I am going to save the rest of my rave reviews & comments about this cake for a later post, but all you need to know for now is that this cake needs to be your next birthday cake. Today is officially the start of my birthday week, (that cake up there was for my brother-in-law Michael who is also g-free) and if I had only one wish for this week, it would be to have a piece of the Sensitive Baker’s Chocolate Cake delivered to my doorstep every day for the rest of my life.
There you have it, my top 5 gluten-free eats (and drinks) of the last month. Are we friends again now?
Summer is a time for snacking. And apparently that’s what I’ve been doing a lot of recently, seeing that I have spent so much time in the kitchen but have nothing to show for on my blog… I’ve been too busy snacking!
Much of my time in the last few weeks, actually, has been spent training for a marathon. I am just 8 weeks out and at times feel a little crazy that I’ve taken on such a strenuous challenge. But one of the things that I love most about training is how much I get to snack! Training for a marathon requires absolute dedication to running, stretching, and snacking. But my favorite part is snacking.
I found this “Snacking Cake” (it really is called that!) in the cookbook You Won’t Believe It’s Gluten-Free by Roben Ryberg. It is the perfect mid-morning & late night snack. It satisfies a sweet tooth, isn’t too high in fat, and has a lot of fiber.
I’ve added my own little coconut topping on it because I like to find any excuse to incorporate coconut into each & every baking recipe.
This cake is as perfectly moist as any other gluten-ful cakes. Try it, share it, I promise you will love it.
Snacking Cake with Coconut Topping
½ C. quick rolled oats
¾ C. boling water
¾ C. oat flour
1 C. brown sugar
½ C. oil
1 tsp. baking soda
¼ tsp. salt
¼ tsp. grated nutmeg
½ tsp. cinnamon
¼ tsp. xanthan gum
(it also calls for ½ C. raisins & ½ C. nuts, but I never include them)
1/4 C. packed light brown sugar
3 T butter
4 T half & half
3/4 C. sweetened shredded coconut
Combine the rolled oats and boiling water in a small bowl; set aside.
The oats will soak up all of the water like so.
Put all the other ingredients in a large bowl.
And just in case you don’t know what xanthan gum is - this is it! You will use 1 tsp at a time, so one package will last you a lifetime.
Add the oat mixture.
Mix until all the flour lumps are gone.
Pour into the prepared pan, and bake for 30-35 minutes, until the cake is golden brown and tests cleanly with a toothpick.
Now for the coconut topping: Melt butter and brown sugar together until foamy.
Stir in coconut and half & half until mixture thickens, add more half & half if it starts to thicken up too much.
Once the cake is done, turn the oven to broil, pour the coconut mixture on top, and allow to broil for 2 minutes. Topping should be bubbling once you pull it out of the oven.
Allow to cool & enjoy!
3/4 cup (3 3/4 ounces) Bob’s Red Mill Gluten-Free Flour **g-free recipe adaptation
3/4 cup pecans , chopped fine
3/4 cup Bob’s Red Mill Certified Gluten-Free old-fashioned rolled oats **g-free recipe adaptation
1/2 cup (3 1/2 ounces) packed light brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
8 tablespoons (1 stick) unsalted butter , melted
3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges
1/4 cup (1 3/4 ounces) granulated sugar
1/4 teaspoon ground cinnamon (they say optional - I say crucial)
1 cup apple cider
2 teaspoons juice from 1 lemon
2 tablespoons unsalted butter
Here’s how to make this most-delicious apple crisp:
Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl.
Also - Adjust oven rack to middle position and heat oven to 450 degrees.
Add the melted butter
Stir until mixture is thoroughly moistened and crumbly (like so). Set aside while preparing fruit filling.
Just had to include this photo - look at these delicious apples!
For the filling: peel, core & cut 6/7 apples into wedges. Toss apples, granulated sugar, and cinnamon together in large bowl; set aside.
Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes.
Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
Heat butter in now-empty skillet over medium heat
When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.)
Remove apple mixture from heat, and pour into 13x9 baking dish. Gently stir in cider mixture until apples are coated.
Sprinkle topping evenly over fruit, breaking up any large chunks.
Bake until fruit is tender and topping is deep golden brown (like so!); 15 to 20 minutes.
Cool until warm, at least 15 minutes, and serve with a GIANT scoop of vanilla ice cream!
The perfect summer treat!
My love & passion for cooking was taken to a whole new level when I discovered America’s Test Kitchen. The masterminds behind America’s Test Kitchen are the reason that cooking & I have such good chemistry. They have taught me why browned butter makes an even more perfect chocolate chip cookie, why it’s so important to own a dutch oven, and why you have to mix corn starch with water before adding it to any boiling hot mixture.
They have helped me appreciate not only the art, but the science of cooking. There is a reason why you need to use baking soda & baking powder for certain cakes - and I learned about it from Christopher Kimball - the brain behind their cookbooks, TV shows and magazines. If you have never picked up a copy of Cook’s Illustrated, Cook’s Country or America’s Test Kitchen Cookbook, you should get one next time you’re at your local grocery store. It’s worth every penny.
I am sort of a snob when it comes to following any other recipe other than one that’s been tested by America’s Test Kitchen. Their recipes are trustworthy because as a viewer and a reader, you can be assured that they have literally tested and tried every possible combination of ingredients to create what they are unashamed to call “a perfected recipe”. At first this was hard for my stubborn, don’t-like-to-be-pinned-down self when it comes to following recipes, but after one humbling case of “putting my own twist” on one of their recipes I quickly learned that they, like my mom & dad, are almost always right.
Since I am gluten-free there are times that I do have to stray just a tad from their recipes because unfortunately, America’s Test Kitchen has yet to come out with a gluten-free cookbook.
(Side note: I will pretty much die & go to heaven the day they do)
But until that day, I am left experimenting with gluten-free twists on any of their gluten-ful recipes.
This week I had an America’s Test Kitchen frenzy in my kitchen and came up with one truly delicious “America Tested” meal: Pan-Roasted Chicken Breast with Sauted Potatoes, Arugala & fig salad (not pictured), and Skillet Apple Crisp. You should try it for yourself.
The chicken & potato dish is naturally gluten-free - and same with the salad. But, the dessert wasn’t. More on that later.
If you’re interested, you can get a 14-day free subscription to America’s Test Kitchen online and get access to many of their incredible recipes! Enjoy!
Pan-Roasted Chicken Breast with Potatoes
To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If the split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the oven if they are done.
Pat chicken dry with paper towels, and season with salt and pepper.
Meanwhile, heat oven to 450 degrees
Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on skin side, about 5 minutes.
Cut potatoes into 1-inch wedges
While chicken browns, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until potatoes begin to soften, 5 to 10 minutes, shaking bowl (without removing plastic) to toss potatoes halfway through.
Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on instant-read thermometer, 15 to 20 minutes.
While chicken bakes, pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain microwaved potatoes then add to skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes.
Now for the “drizzling oil”: Juice 3 lemons to yield 2 T lemon juice (save some for the up & coming skillet apple crisp)
Take a fresh bunch of thyme leaves and mince 1 tsp, add 1 clove of garlic, 3 T oil, and a pinch of red pepper flakes.
Remove this deliciously golden-brown chicken from the oven
Dish up some potatoes with the chicken and drizzle with lemony oil before serving
One of the Williams’ family birthday traditions was to pull out the tape recorder over dinner and ask the birthday girl (or boy) these four questions:
Who is your best friend?
What’s your favorite subject in school?
What do you want to do when you grow up?
What’s your favorite food?
And each year as we turned one year older, we’d listen to our tapes from the previous year to see if anything significant in our little heart & mind had changed.
Since I was the fourth (and last) child, I actually don’t think my parents ever taped my responses. But I remember my siblings, and they were really special.
I especially remember listening to the tapes of my sister, Krista. Her response, year after year, to the question: “Krista, what’s your favorite food?” was “PIZZZZAAAA!” Just like that. It never changed.
And it still hasn’t. Our family loves pizza.
When I became g-free, I mourned the loss of pizza for about a year and a half.
One year on our family vacation we made homemade pizzas and I tried to make a gluten-free pizza crust from a box mix (whose brand will remain nameless). It had to rise in the fridge for 4 hours, and even after those 4 hours it ended up tasting like stale cornbread. I certainly wasn’t that desperate to eat pizza, so I threw it away.
After that experience, I decided to steer clear from homemade pizza. Until the day I came across Udi’s…
And then my life was forever changed for the good.
Hopefully you have already experienced this wonderful brand of gluten-free products. I can really say that there is no other brand like it. Udi’s has absolutely captured the gluten-free market. I mean, they are in nation-wide chain restaurants like Z-Pizza & Ruby’s.
If you haven’t yet tried their selection of breads, bagels, muffins, pizza crusts, hamburger buns or hotdog buns, run (literally, run) to your nearest grocery store and load up on them.
Their pizza crust, which comes in a 2-pack and costs $5.99, is a staple in my kitchen.
I love to pile meat and veggies on top of my Udi’s Pizza Crust, but never like to use the same combination - I always try and mix it up.
This week, my toppings of choice were red bell peppers, sausage, onions, mozzarella cheese and of course, pesto. (I was inspired by a pizza I had at a recent girls night.)
Here it is. It’s not much of a “recipe” - it’s more like: grill some of this, add some of this, and.. voila! It’s a Rustic Petso Pizza.
Thanks, Udi’s. I hope to be a food tester for you one of these days.
For now, I’ll keep on keepin’ on, making homemade pizza, Williams’ family style.
Rustic Pesto Pizza
Yields 2 pizzas
1 red bell pepper
1 red onion
1 package chicken pesto sausage
1 T. olive oil
1/2 C. pesto (or more - I’d normally make my own, this time I used store bought)
2 C. mozzarella cheese
Prepare your work station
Slice up the red bell pepper, onion, and sausage
Combine sausage, bell pepper & onion with olive oil in skillet and cook over medium high for 10 minutes, until onions become slightly translucent.
Meanwhile, spread pesto evenly on top of pizza crust
Pile on your meat & veggies
Sprinkle (more like, soak) with mozzarella cheese. And if you’re making two, repeat this same process over again!
Bake in a pre-heated 400 degree oven for 10-12 minutes.
(Udi’s instructs you use a 375 degree oven, but I like my pizza to be slightly crispy)
Slice and serve with some grilled veggies!
There are times when I feel really sentimental while cooking one of my favorite recipes.
[Yes, I am a woman and I am proud of it]
And that is one of the reasons why I love cooking so much. It just brings back so many joyful memories of time spent in the kitchen with some of the most important and special people in my life.
These enchiladas were first made for me by a very special woman: Mar Huesmann.
And this weekend, when I was in the kitchen making them, I couldn’t help but think of her and how special of a lady she is.
I could write an entire blog post about why she means so much to me, and continues to mean so much to me even though time and space has brought distance between us, but I honestly don’t feel like getting all mushy tonight. So let me just say: she was a pretty close second to being the very best ‘grandma’ in the world, and the sound of her voice still brings tears to my eyes.
When I first went to visit her in Tennessee she made this recipe of Green Chile Enchiladas.
I think they were from a Barefoot Contessa Cookbook, and I think I ate 9 of them.
But I scribbled down the recipe on this yellow sticky note, and I keep it in a ziploc baggie with the rest of my very favorite recipes.
Back then, I wasn’t gluten free. So I’ve put a little gluten-free twist on them. I give all the credit to Ina Garten. Hopefully one day she’ll come out with a gluten-free cookbook and maybe these enchiladas will be featured. Until now, try my version.
Gluten-Free Green Chile Chicken Enchiladas
12 corn tortillas
2 C. grated jack cheese
¾ C. chopped red onion
2 C. diced chicken
1/2 C. cilantro (I added this ingredient)
¼ C. butter
3T Bob’s Red Mill All-purpose Gluten free flour
2 C. chicken broth
1 C. sour crean
1 can (4 oz) green chiles
Start with a mixture of cilantro, onion, diced chicken & cheese (oops! I forgot the cheese.)
I used some chicken that I cooked with olive oil & cumin. It worked perfect for this recipe.
Corn tortillas: Always fresh. Always gluten free. Quickly zap in the microwave so they don’t tear apart, and set aside 12 tortillas. While you’re at it, spray a casserole dish with non-stick spray just to play it safe.
Fill the tortilla with 2 T chicken mix
And roll like so.
Repeat that process 12 times (or 10?) and make sure they are all snug & tight.
Now for the sauce:
Melt 1/4 C. butter (4T) in medium saucepan. mmmmm, butter.
Add 3 T. gluten-free flour
Until it looks like this.
Then add 2 C. chicken broth…
1 can of green chiles…and 1 C. sour cream (not pictured, sorry!)
And let boil together, cooking some of the liquid down, approximately 10 minutes.
Pour sauce over enchiladas (and I mean, really drench them). And if you were actually following the recipe - unlike myself - you’d sprinkle some jack cheese on top.
Bake in over at 400 degrees for 20-25 and voila! super easy, fond-memory provoking, Gluten Free Green Chile Chicken Enchiladas.
Bandera is my kind of restaurant. Actually, I’d have to say it’s our kind of restaurant. And by our I mean: me and two of my close girlfriends. We go there to laugh, cry, celebrate, and talk through all of the joys and pains of life. And while we’re at it, we eat great food and drink great wine.
Our norm is to order the dip duo – homemade tortilla strips with a relishy guacamole & spicy cheese dip (you’ll be hooked after one bite) – and a macho salad. Yes, a macho salad.
Full of all sorts of macho things: rotisserie chicken, roasted corn, avocado, dates, corn bread crutons and tomatoes. Absolutely macho, wouldn’t you say?
Actually, I have no idea why it’s called a macho salad, because it’s clearly everything but macho. I’d picture a macho salad being full of beer-battered steak, onion rings, and some sort of hickory smoked bbq sauce, with maybe a few leafy greens.
The bottom line is, it’s pretty much fantastic, and whether you consider it “macho” or not is up to you.
And even though Bandera is my/our favorite restaurant to share a drink, a meal and a good time, it’s pretty hard on our bank account.
So I put my mind to creating a macho-er salad, and I think I’ve pretty much perfected it.
My version of the macho-er salad has become famous among my circle of friends. In fact, one of my old roommates said at her recent bridal shower that her husband says it’s one of his favorite meals that she makes for him. Isn’t that sweet??
I’ll let you (or your spouse) decide that for yourself.
Here it is: My Macho-er salad, inspired by Bandera. (Sorry, Bandera, but I can only drop $50 on a night out with the girls on a special occasion!)
Here is what’s in this macho-er salad:
Leafy Greens (Red Leaf lettuce in this instance)
America’s Test Kitchen Balsamic Vinaigrette
If you’re making this salad for two, you’ll want to use one avocado, 1/2 C. pecans, 6 dates, and as much goat cheese as your little heart desires (I normally use 1/4 of the 3 oz. container pictured above in each individual salad bowl).
Start with the basics: red leafy greens (or any assortment of your favorite mixed greens - just please do me & this recipe a favor and don’t use iceberg or romaine)
Take the pit out of the dates, and dice into bite-sized pieces
Slice avocado like so and scoop out into a ramekin
Take 1/2 C. pecans and place in medium size sauce pan
Add 3-4 T. sugar and heat on medium-high, stirring frequently
When you start to notice the sugar dissolve, stir constantly until it’s fully dissolved. The sugar will burn fast at this stage, so be sure to keep your eye on it and take it off the heat as soon as you begin to smell a nutty aroma and see that the pecans are fully coated with sugar.
Pour pecans onto prepared sheet of parchment paper or foil - if using foil, let fully dry and then remove carefully. If you leave them on the foil too long, it will peel off. Pecans need to dry for at least 10 minutes before topping on salad.
I love making shredded chicken in the crock-pot. It just pulls apart so easily and soaks up such great flavor. When I made chicken for this salad I just placed 1 thawed chicken breast in a crock pot with 1/2 C. water, 1 clove garlic and seasoned it with salt, pepper and dried basil. I turned my magic crock pot on high and allowed to cook for 3 hours.
Then I removed the chicken breast from the crock pot, and shredded it like so. It’s as easy as 1-2-3.
And there you have it - almost everything you need to create your very own macho-er salad. But the salad dressing is the most important ingredient. So don’t cut corners and use a store bought vinaigrette. Please!
This recipe is from my very favorite cookbook, America’s Test Kitchen Family Cookbook
Just a note: When I make this salad for two people, I usually cut this recipe in half.
3/4 C. extra-virgin olive oil
3 T. balsamic vinegar
2 t. minced shallot or red onion (I sometimes skip this part if I don’t have a shallot on hand)
2 t. Dijon mustard
1/2 t. dried oregano
1/2 garlic clove, minced
1/2 t. salt
1/4 t. pepper
The basics: olive oil & balsamic vinegar
Love my blue salt & pepper shakers. They’re the only blue thing in my kitchen and are special to me!
Dijon Mustard. Every great salad dressing has just a little bit of this in it!
Shake all of the ingredients together and place in refrigerator if necessary.
Top greens with dates, chicken, goat cheese, avocado and pecans…
Then do it all over again, drizzle with dressing, and serve!
And there you have it: my macho-er salad. Maybe even the macho-est?
I like to tell myself that I don’t have a sweet tooth. I just like baking sweet things.
And as you can tell by my most recent posts, I’ve been doing a lot of that recently!
I think it’s because when you are gluten-free, you miss out on eating all of the conveniently sweet ‘grab and go’ things like cookies from Subway, or bagels from Panera, so you are always left wanting, craving.
And although I have noticed that being gluten-free has significantly decreased the amount of sweet foods I crave, there is nothing like biting into a freshly baked muffin, or in my case this week: a warm and gooey piece of chocolate cake.
I promise you that soon enough I will share some non-sweet recipes – one’s that will actually sustain your health and provide nourishment to your body – but for today, it’s all about the sweet stuff. I mean heck, it’s a holiday weekend. And what else are holiday weekends for than indulging in the finest things in life like chocolate.
Here is the recipe for the gluten-free (flourless) chocolate cake that is guaranteed to satisfy your sweet tooth.
I can’t take credit for the cake recipe. It comes from True Food Kitchen (which is a wonderfully expensive gluten-free friendly restaurant). But I added my own little twist of berry topping (I didn’t follow their recipe, but I am sure it’s great!)
Reward yourself. It’s a hard thing to celebrate the 4th of July. You deserve a chocolate cake.
Chocolate Cake with Berry Sauce
Serving Size: 5-6 cakes
6 oz Dark Chocolate, at least 70% (but I used 60%)
3 oz Butter (6T)
3 oz Almond Butter (6T)
3 Eggs, separated
6 Tbs Natural Cane Sugar
1 tsp Vanilla Extract
By the way: Almond butter! What a delightful new addition to my pantry. $4.99 at Target.
Over a double boiler, melt chocolate, butter and almond butter. So sinful.
Once it turns into this blissful chocolaty goodness, set aside and cool.
Separate the egg and place the yolks in the bowl of an electric mixer.
Add 3 Tbs sugar and beat until a light, pale yellow color, about 6 minutes.
Slowly pour in the melted chocolate and mix until combined. Set aside.
In a clean mixing bowl, add the eggs whites. Whisk until frothy.
Slowly pour in 3 Tbs sugar and mix until soft peaks form.
(It will take a good 6-10 minutes for them to form, depending on what kind of mixer you have. As you can see, mine is the old fashion kind. Hence the 10 minutes.)
Fold the whites into the chocolate/egg mixture. Carefully fold until combined.
Spray 4 oz ramekin or muffin cups with pan spray. Pour the batter into the molds, almost to the top.
Bake in a 325º oven for 12 minutes. Let cool before unmolding.
Note: center of cake should be gooey, but not runny. I baked mine for closer to 15 minutes, but if you bake them too long, they will dry out.
To serve: reheat in a 300º oven for 4 minutes. Spoon the fruit compote on top. (see my version of this recipe below)
Fresh Berry Topping
6 oz. pkg fresh raspberries
6-7 strawberries, sliced
1/4 C. sugar
2 T. corn starch
1/3 C. water
1 tsp. vanilla extract
Combine raspberries, strawberries and sugar in sauce pan over low heat, stirring occasionally, until berries have boiled down. About 5 minutes.
Meanwhile, combine 2 T cornstarch & 1/3 C. water. (You can tell I’ve made great use out of that cornstarch!)
Add to berry mixture and bring to a boil. Boil for 2 minutes, stirring occasionally, until sauce thickens. Remove from heat and add vanilla.
Refrigerate overnight if necessary and re-heat before serving.
When ready to serve, pour berry sauce on top of cakes. This is the best part because the berry sauce will melt inside the gooey chocolate cakes to make it even more heavenly. I told you it was sweet!
And, of course what’s a chocolate berry souffle cakes without a little dollop of sweet whipped cream!
Mix 1 C. heavy whipping cream, 1 T. powdered sugar and 1 T. vanilla extract until soft peaks form.
Top the warm, gooey, berry chocolate cake with a dollop of whipped cream and eat your little sweet heart out!
Enjoy and Happy 4th of July!