healthy recipes and the occasional craft
One thing I have never attempted in all of my baking is a chocolate lava cake. I love an ooey gooey center, but I never really thought to make it at home. Until now.
A lot of recipes you’ll find out there have eggs plus egg yolks and all sorts of weird things.. I went a good bit simpler here. The taste reminds me of my favorite flourless chocolate cake – dense and fudgy – but with an oozing center.
We finally have our internet back! While I really enjoyed being able to really get things done around the apartment and actually have time to read (where does all that time go with the internet?), I’m also glad to be able to sift through emails and read articles on an actual computer screen, rather than my tiny iPhone.
With more time on my hands, I cooked quite a bit (which isn’t quite out of the norm). Since zucchini is plentiful at this time of year, I decided to cook up a zucchini gratin with dinner. I made it in mini loaf pans so that Alex and I could just grab one and have it all to ourselves (although, I’ll admit, I only ate half of mine, but I also snack a ton rather frequently, so I didn’t need all of it).
This particular recipe had all sorts of obstacles before it was finally able to be enjoyed. I had mentioned previously about losing power for a few hours on Friday – this caused the frozen yogurt to lose the solid state that it had, resulting in having to wait all over again to set. I was okay with this, since that meant we’d have a wonderful treat during the day on Saturday. And then a huge storm hit, knocking down the transformer pole directly behind out apartment, but we still had power! I hoped we’d still be able to have the frozen yogurt. Umm.. right, they have to fix fallen transformers, right? So they shut off the power from about 5:30 AM on Saturday…until about 8 PM Sunday. Right. We weren’t touching that freezer. We ended up transferring alllll of our fridge items to Alex’s mom’s refrigerator (and we have a lot of Chobani right now) overnight, storing our immediate items in a cooler filled with ice. The freezers, luckily, stayed frozen, since we did not open them once. I finally got to enjoy the frozen yogurt today, and you better believe I had it for lunch. I’m not very good at waiting.
This frozen yogurt is made with those almond “graham” crackers that I made previously to create a cheesecake frozen yogurt, gluten free! I had some fresh cherries and blueberries on hand and was really excited to do something with them, so I decided to make this a blueberry and cherry cheesecake frozen yogurt. A very good decision indeed.