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Recipes I've Shared:
I learned this recipe in a cooking class - you sort of have to mess around with the amount of salt, oil and garlic to get what you think tastes delish - so they are estimates. It's all about what you think. The basil and pine nuts add the pesto flavor in sort of a "deconstructed" way. I will upload a photo tonight!
A clever way to use up some of that extra rhubarb you may have. These muffins are moist and filling.
This is modified recipe from my personal blog... I made it smaller so there are only 4 servings. You can split it into 6 servings if desired to lower the calories. Great with vanilla ice cream. The original recipe is located here: http://kristenpraz.blogspot.co
Grease and flour the 4 baking small ramekins or coffee cups. Preheat your oven to 450.
Melt the butter and the chocolate over a bain-marie (in a bowl over a pot of hot steaming water will work) Beat the eggs, yolks and sugar until pale and ribbony. Fold in the chocolate and the flour. Bake for 12 minutes, until the sides of the cake are done but the centers are soft. Let the cakes cool for 1 minutes and then invert onto a plate. Let stand for a few seconds and unmold. Top with fruit (i used frozen raspberries - thawed) and whipped cream (not included in calorie count).
This is obviously a high calorie treat. It's very rich and decadent and it's worth planning to fit it into your diet for a special occasion!