In My Apron

Cook. Sew. Create. Heal

Chocolate Cake made with Chickpeas?????? February 12, 2010

It  is truly unbelievable!  Healthy, beautiful, delicious what more could I ask for.

One day while searching for a brownie recipe promoted on Dr. Oz’s show that’ made with black beans I came across this chocolate cake recipe.

Since I am trying to convert my household to strictly whole grains the “flourless chocolate cake” caught my eye.  Then as I read the recipe, I couldn’t believe my eyes that chickpeas was the main ingredient.  Chickpeas are a staple in my pantry.  I love making humus and my family enjoys eating it when I do.

No sooner did I print the recipe off, put my apron on and I was on my way to making my first chocolate cake with chickpeas.

The cake is best made in a food processor, a larger one (not the little ones good for chopping one onion).

You dump all the ingredients (all 4 of them), into the food processor, give it a whirl for a minute or so and there you have it, yummy cake batter.

Pop it in a greased 9″ springform pan for 40 minutes and you are done. Chocolate nirvana.

Flourless Chocolate Cake

1- 15oz. can chickpeas (garbanzo beans) rinsed and drained

3/4 c. sugar (I use Splenda, same amount)

4 eggs

1 tsp. baking powder

Mix all ingredients together in food processor until smooth, about 1 minute.

Bake in greased 9″ springform pan in preheated 350 degree oven for 40 minutes.

 Decadent, very chocolately and moist. I like it better when it is cold from having been refrigerated.



Apron History February 9, 2010

Filed under: APRONS,BAKING — whimc @ 11:41 PM
Tags: , , , , , , ,

Aprons for All

I don’t think our kids know what an apron is.

The principal use of Grandma’s apron was to protect the dress underneath, because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven.

It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids.

And when the weather was cold, grandma wrapped it around her arms.

Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.

Chips and kindling wood were brought into the kitchen in that apron.

From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.

In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.

It will be a long time before someone invents something that will replace that ‘ old-time apron’ that served so many purposes.

Send this to those who would know (and love) the story about Grandma’s aprons.

Grandma used to set her hot baked apple pies on the window sill to cool.

Her granddaughters set theirs on the window sill to thaw.

They would go crazy now trying to figure out how many germs were on that apron.

I don’t think I ever caught anything from an apron.


Fannie Farmer & Me February 3, 2010

Today is a snow day. We don’t get many of them here in North Carolina, so when we do we want to savor every snowflake and enjoy our time immersed in a winter wonderland.
For me, the best part of a snow day is that everyone is home and housebound.
Monopoly !!!!
Out that familiar box came, we picked our tokens and let the games begin, but not before…   

 I scoured my cookbooks looking for the perfect recipe that would warm the house with wonderful smells and provide fun food for when a break in the game came.
I found it- the perfect recipe, and I had all the ingredients (most important factor), Basil and Garlic Pizza Bread from my trusted Fannie Farmer Baking Book. 


The recipe makes one rolled loaf with a center pinwheel of cheese-and-herb-filled tomato sauce.   

1 cup warm water
1 package dry yeast
2 T olive oil
1/2 tsp. salt
1/2 tsp. ground pepper

2 3/4 to 3 1/4 cups all-purpose flour   

3/4 cup tomato paste
1/4 cup olive oil
3 cloves garlic, chopped fine
1/2 tsp. salt
1 1/2 T crumbled dried basil
1 tsp. crumbled dry oregano
1 cup freshly grated parmesan cheese  

 To make the dough: Stir the water and yeast together in a large bowl and let stand to dissolve a minute or two. Add the olive oil, salt, pepper, and 2 cups of the flour. Beat vigorously until well blended, then add enough flour to make a manageable dough. Turn out onto a lightly floured surface, knead for a minute or two, then let rest for 10 minutes.   

 While the dough rests, make the filling: Combine the tomato paste, olive oil, garlic salt, basil, and oregano, and blend well. Set aside.
Resume kneading the dough until it is smooth and elastic, adding only enough flour to keep it from being stickly. Place in a greased bowl, cover, and let rise until double in bulk.

Punch down the dough, and on a lightly floured surface, roll it out to a rectangle about 9×16 inches. Spread the tomato mixture evenly on the dough, then sprinkle with the parmesan cheese. Roll the dough up, beginning at the short end, and pat into a loaf shape. Place in a greased bread pan, cover, and let rise to the top of the pan. Bake in a preheated 350 degree oven for 45 to 50 minutes. Remove from the pan and cool on a rack.   

Whimc’s Way:
You know I can’t leave well enough alone, I have to make it MINE!
I substituted the a flour for whole wheat, I am trying to eliminate white flour from my diet as much as possible. I didn’t have a block of parmesan cheese so I used the dry type in a shaker can and I mixed in some fresh mozzerella to that. Also, who can pull a fresh loaf of bread out of the oven and let it cool on a rack!!!! Not my house, we pulled that baby out of the oven, let her cool for a few minutes so we could touch it and then with our big bread knife we sliced beautiful pieces in the middle of our Monopoly break, we were all ready for a break at that point.  

 This is a delicious bread, I give it 3 YUMS!