Chocolate Recipes worth keeping

"Better-For-You Brownies"
1/2 c. unsweetened cocoa powder
1/2 c. pitted chopped dates
1 tsp. instant coffee granules (I use decaf)
1/2 c. boiling water
1/3 c. walnuts
2/3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 T ground flax with 1/3 cup water egg substitute
1 C plus 1 Tbs. sugar
2 T vegetable oil
1 tsp. vanilla extract

-preheat to 350, coat 9 inch sware baking pan with cooking spray
-combine cocoa, dates, coffee. add boiling water and stir until cocoa has dissolved, let stand for 10 minutes or until completely cool
-meanwhile, spread walnuts in shallow baking pan and bake until lightly roasted and fragrant (4-6min). Set aside to cool. Keep oven on.
-In a food processor, combine flour, vaking powder, salt and toasted walnuts; process until walnuts are ground. Transfer mixture to large bowl and set aside.
-With a rubber spatula, scrape cooled cocoa mixture into food processor. Add egg substitute, 1 c sugar, oil an dvanilla and process until smooth, stopping once or twice to scrape down the sides of work bowl. Add to reserved flour mixture and stire just until dry ingredients are moistened
-pour batter into prepared baking pan, spreading evenly. Sprinkle with remaining 1 T sugar. Bake until brownies are firm around edges and just set in center, 25-30 minutes.
-Transfer pan to wire rack and cool completely. To serve, coat sharp knife with cooking spray and cut into 16 squares.

The Best Vegan Chocolate Cake
3 C. four
2 C. Sugar
1/2 C. cocoa
2 tsp. baking soda
1 tsp. salt
2/3 c. oil
2 Tbsp white vinegar
2 tsp. vanilla
2 C. water

-mix dry ingredients
-add water, oil, vinegar & vanilla. Mix well
-put into greased/floured cake pans (2 9"rounds) or muffin cups or any shape you'd prefer. Cake pans take 35 minutes in 350 oven, muffins less. Check by inserting toothpick.

Vegan Chocolate Frosting
1 C. sugar
6 T corn starch
4 T cocoa
1/2 t salt
2 T oil
1 C. water
1/2 t vanilla

-mix sugar, cornstarch, salt and cocoa in medium sauce pan. Whisk in water. Heat over medium utnil it gets thick and starts to boil. Boil for 1-2 minutes (not too long or it will set like taffy) Remove from heat and stir in vanilla & oil. Cool and spread on cooled cake (OR, freeze and use later)

Doll diaper set for NAMI exchange

Doll diaper set for NAMI exchange
Originally uploaded by DDN and friends

For the stocking stuffer exchange I made a doll diaper set. This includes a diaper, a wipe and a wetbag. Here you see Brit the bear showing them off.

Mei Tai for R 10.2010

Mei Tai for Ronin 10.2010
Originally uploaded by LMN and Friends

Here is a little Mei Tai that I made for a 2 year old birthday boy. He has a baby sis on the way and his mama has one just like it. Of course, Lillian thinks she needs one now too.

Tree Swap

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Originally uploaded by DDN and friends

Here is the little bag that I made for the recent tree swap. You can't see, but the inside is lined with brown fabric & I included a bunch of wooden 'coins' sealed with beeswax.

Tea Bags for a birthday girl

Tea Bags Aug 2010
Originally uploaded by DDN and friends

Here is the 3rd type of tea bag and so far, my favorite. The last ones used cotton embroidery thread which was breaking down so I tried ribbon this time. I like it a lot better. These are for a 2 year old's birthday.

One of my favorite recipes... though I totally screwed it up tonight. Don't cook the glaze for too long or you get hard cherry candy. I usually use the glaze on pork or chicken.

Cherry-Glazed Pan-Seared Lamb Chops

Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce.

Yield: 4 servings (serving size: 2 lamb chops and 3 tablespoons glaze)

Ingredients

• Cooking spray
• 2 teaspoons dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, divided
• 8 (4-ounce) lamb loin chops, trimmed
• 2 teaspoons bottled minced garlic
• 1/2 cup fat-free, less-sodium beef broth
• 1/2 cup cherry preserves
• 1/4 cup balsamic vinegar
• Parsley sprigs (optional)

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine rosemary, salt, and 1/4 teaspoon pepper in a small bowl, stirring well. Rub spice mixture evenly over both sides of lamb. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan. Wipe pan clean with paper towels.

Return pan to medium heat; recoat with cooking spray. Add garlic to pan; cook 30 seconds. Add remaining 1/4 teaspoon pepper and broth; cook 1 minute, scraping pan to loosen browned bits. Stir in preserves and vinegar; cook 3 minutes or until slightly thick. Return lamb to pan; turn to coat. Cook 1 minute or until desired degree of doneness. Garnish with parsley sprigs, if desired.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634751

2 Year old birthday girl

Our little friend is turning two tomorrow so I made a little apron and craft bag (with paint and brushes inside). The pattern fabric, ribbon and zipper are from Arts and Scraps (the purple fabric is something from another project).