Chef Tess' Favorite Chocolate Layer Cake

Chocolate Cake. It is an icon. One thing that I've been working on the last few weeks for my regular job is perfecting some pretty amazing cake recipes.  I have one that has especially hit the mark for me and I wanted to add it here on the blog for all my regular readers to enjoy. It is pretty much the best chocolate layer cake that I've ever had by far!  It uses a little buttermilk to accent the chocolate flavor and comes together fairly easily.  Frost it with your favorite whip cream or in this case, easy buttercream frosting.  

Chef Tess' Favorite Chocolate Layer Cake

2 ½ cups (12 1/2 ounces) all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup hot water

½ cup (1 1/2 ounces) Dutch-processed cocoa powder

2 teaspoons vanilla extract

1 cup butter, cut into 16 pieces and softened

2 cups (14 ounces) granulated sugar

2 large eggs

1 cup buttermilk, room temperature

Easy Buttercream Frosting

1 ¼ cup unsalted butter, softened

3 cups confectioners' sugar (5 ounces)

Pinch table salt

2 tsp. vanilla extract

2 Tbsp heavy cream

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 (8-inch) round cake pans with baking spray with flour. Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside. In the second bowl, whisk hot water, cocoa, and vanilla until smooth; set aside. 

2. Using a stand mixer fitted with a paddle, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, and mix until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk in 2 additions, until combined. Slowly add cocoa mixture until incorporated.

3. Divide batter evenly between prepared pans. Bake until a toothpick inserted in center comes out with few crumbs attached, about 30 minutes. Let cakes cool completely in pans, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)

4. FOR THE FROSTING: In a standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until the mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

How to Make Your Own Raw Chocolate- Guest Post

This is the second time I've had a wonderful guest post from Gemma Hodgson, and what's not to love about this one?! Her previous post was Why Grow Your Own Sprouts and it was so full of great information and healthy benefits, that I couldn't resist when she offered to also do this one on how to make your own chocolate.  Take it away amazing Gemma!

Make Your Own Raw Chocolate! It’s Easy!

Lucky for the billions of chocolate lovers around the world, numerous studies have established that yes, chocolate can actually be good for you. One study published in May, 2017 in the journal Heart by researchers at Harvard, found that the consumption of moderate amounts of dark chocolate was linked to a significantly lower risk of atrial fibrillation (a type of irregular heartbeat that can be deadly). The researchers concluded, “Our study adds to the accumulating evidence on the health benefits of moderate chocolate intake and highlights the importance of behavioral factors for potentially lowering the risk of arrhythmias.” 

Other research has pointed to many more benefits of dark chocolate – including its incredibly high magnesium content. Raw cacao is actually rich in iron, PEA (a compound thought to enhance mood and energy levels), and flavonoids –known for their antioxidant and anti-inflammatory effects. Fascinating studies have pointed out that chocolate can improve cognitive performance, reduce the likelihood of stroke, play an important role in preventing memory decline, reduce levels of bad cholesterol (and raise levels of good cholesterol) and even promote beautiful skin (because of its flavonoid content). The sky is the limit when it comes to the benefits of chocolate, yet often, the type we consume, is far from healthy.

What is the Problem with Chocolate?
Most commercially accessible chocolate (especially milk chocolate) contains inordinate amounts of refined sugar, which promotes insulin resistance, is bad for heart health, and causes tooth decay. So bad is sugar for the teeth that dentists are currently recommending that children avoid bottled juice, since the high sugar content tends to stick to teeth and cause decay, often leading to painful, expensive procedures which would be so easy to avoid by consuming a more nutritious diet. Milk chocolate, which melts easily, also poses a high risk for tooth health.

The average milk chocolate actually contains very little cacao – it tends to comprise 50 per cent white sugar and 35 per cent milk solids – how much room does this actually leave for the cacao itself? The high sugar content means that the bad actually outweighs the good. The best way to reap all the benefits of the potent cacao bean, is to make your very own raw chocolate. Raw chocolate actually contains three times more antioxidants than green tea. By avoiding dairy (which blocks antioxidant absorption), we can make our favorite treat even healthier. In addition to containing a wealth of flavonoids, raw chocolate is also high in fiber (which makes us feel full and which therefore can be of aid in a weight loss diet), in anandamides (which boost mood and promote a sense of well being), and sulphur (a mineral that can aid in making our skin, hair and nails strong and beautiful).

Best of all, raw chocolate is so easy to make! Follow our basic recipe below:

Raw Chocolate
Ingredients (serves 6)
8 tablespoons cocoa butter
4 tablespoons cocoa liquor
2/3 cup raw cocoa powder
8 tablespoons raw honey
pinch of Himalayan salt
* any additional ingredients you would like such as raw nuts, goji berries or other dried fruit

Instructions:
Sift the raw cocoa powder and set aside. Melt the cocoa butter in one pan and the cocoa liquor in another pan; use the boiler method for both to ensure the chocolate is not cooked but just melted. Mix the cocoa butter and liquor in a bowl, adding the honey until the mixture is smooth. Add the raw cocoa power and salt and mix again. If you like citrusy flavours, add an edible, therapeutic grade essential oil like bergamot or mandarin – use just one drop, as essential oils are very potent and you wouldn’t want them to overtake the chocolatey taste.
You can add any additional ingredients at this stage; some people love to chunk up their chocolate with anything from raw cashews to dried blueberries. Pour your chocolate mix into a mold – you can use any silicone mold you like, to make rectangular shaped bars, or mini bonbons.

The good news is that you won’t have to wait to long to sample your little big of heaven, since the chocolate will harden in as little as 10 or 15 minutes! If you like to blend fruit with chocolate, take large, ripe strawberries and dip them into the chocolate then place in the fridge until the chocolate hardens – the result will be so decadent, you’ll find it hard to believe it’s actually good for you!

Thank you so much for sharing this Gemma! Now everyone can make more chocolate! What's not to love about that?!

Always My Very Best,
Your Friend Chef Tess

Natural Whoopie Pies and Updated Natural Homemade Chocolate Cake Mix

Oh I love exploding myths and making convenience foods from scratch. Why is it? Why do I love it? Well...perhaps it's the sweet stream of email flowing to my heart thanking me for saving family budgets around the world. Literally. It's so highly motivating to get a thank you note. It warms the coggles of my heart.

How many recipes call for a box of cake mix? Well, in America anyway, I've seen whole books written on the subject. They're books that doctor a cake mix into a lot of other stuff. However...what if the person making the cake or doctored mix had some crazy stipulations? I do. I want the mix being made with all natural ingredients, from scratch and things most people have access to. I want it made to taste wonderful without adding a lot of chemicals to my diet. Yikes...did I just say "diet" in blog entry about chocolate cake? Oh the irony of my existence is sometimes scary.

You will need some very high quality vanilla. It will still make a very impressive cake. If this recipe looks familiar, It is in fact an adaptation of the Chocolate Toffee Buttermilk Cake Mix. A simple form of that cake with some subtle changes. The texture is still perfect.

Chef Tess' Natural Chocolate Cake Mix

yield 16 cups mix (4 mixes total)

1 cup (8 oz) Avocado oil
6 cups (1 lb 11 oz)  Organic grains sprouted  white wheat flour here
3 cups (11.5 oz) baking cocoa
1 cup ( 4.5 oz) non-fat milk powder or soy milk powder
2 1/2 cups coconut sugar or  Pyure Organic Stevia Sweetener
4 tsp salt
1/3 cup baking powder (2 oz)
1T double strength vanilla bean paste
1 tsp ground cardamom
1 tsp cayenne pepper

To prepare mix: In a large 3 gallon or larger bowl, combine the flour, cocoa, dry milk
sugar, baking powder and salt very well. You may use an electric mixer if you have one with a large enough bowl. With a wire whisk, ease the avocado oil into the dry ingredients in a steady stream until the mixture resembles sand. Take the mix and a couple of cup fulls at a time, run through a flour sifter. I use a hand flour sifter that works very well to help the mix become smooth and homogeneous. ( Need a picture tutorial on the mix making process? See: My Yellow Homemade Cake Mix) Divide into quart size bags. 20 oz of mix equals one  conventional cake mix. This is almost exactly 4 cups of measured mix.

To bake:
Combine with 3 eggs
1/3 cup Avocado oil
1 cup water
200 strokes by hand or 3 minutes medium speed.

Bake time 350 degrees:
Pan size: 2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bunt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed.

Whoopie Pies from Cake Mix

4 cups cake mix
3 eggs
1/3 cup Avocado oil
Mix to combine. Scoop by rounded Tablespoon onto parchment lined baking sheet, allowing 1 inch between cookies for spreading. Bake at 350 degrees for 12-14 minutes until cake springs back. Remove from oven and cool completely. Sandwich with cream cheese white chocolate frosting (below).  

Cream Cheese and White Chocolate Orange Frosting

3 ½ c powdered sugar
 ½ c butter, softened 
8 oz cream cheese, softened 
6 oz white chocolate*, melted and cooled 
½ t orange extract 
1 T orange zest

Chop the white chocolate and melt in the microwave. Start with 30 seconds then stir and microwave in 10 second increments until nearly melted. Stir until remaining small chunks melt entirely. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and orange extract and beat until smooth. Gently fold in the white chocolate and the orange zest. Do not over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.) *Please use real white chocolate. White“confection,” “dipping chocolate,” “bark,” or “morsels” will not work. You know it’s white chocolate if in the ingredient list you see cocoa butter. If you can’t find white chocolate, it’s better to leave it out than to use the fake stuff.


There you go darlings! Something wickedly delicious and somewhat healthy for a crazy day.

Always My Very Best,
Your Friend Chef Tess

My Easy 5 Ingredient French Silk Pie

Probably one of my most requested pies at  the Bistro  is my French silk chocolate pie. I don't whip mine with egg and it is not like a fluffy mousse...I have seen those and I don't really like the raw egg scenario. Plus, I don't want a chocolate mousse pie (even those are amazing). My pie is different.  It is just like a giant chocolate truffle in a pie shell and super ridiculously evil, good, evil, good. At the bistro I add a few  more nuances to the  flavor by infusing it with citrus and rose petal. This is a simpler recipe for you. It is not low calorie. I'm not even going to pretend. 

5 Ingredient French Silk Pie

• 1 prepared baked pie crust, 9 inch, baked and cooled *
• 2 cups  high quality dark chocolate chips
• 1 cup heavy cream
• 1 cup real butter
• 1 1/2 tsp vanilla bean paste

Directions:
In a half gallon pot, combine the heavy cream, butter and vanilla bean paste (you can use regular vanilla). Bring cream mixture to a boil.  While cream mixture is cooking, place chocolate in a bowl.  Pour the boiling cream mixture over the chocolate and whisk well until the chocolate is melted and there are no lumps.  Pour the chocolate mixture into the baked pie shell and transfer to the fridge until the pie is set. Allow pie to come to room temperature before serving. I top mine with chocolate mousse or homemade whip cream.


There you go darlings!

Never made pie crust? 

Here's the tutorial from the post on Pecan Pie and Perfect Crust with my darling BFF Gena! You'll love it!

My perfect pie crust recipe:

2 1/4 cup pastry flour (all purpose will work)

1/2 tsp salt

3/4 cup cold butter 

3 T cold water

3 T white distilled vinegar (trust me?)

Combine the flour and the salt in a large bowl.

I keep the fat pretty cold. Yes, if you look closely I do use butter. It helps with the "mouth feel" of the crust. Buttery and not so greasy. You can use half crisco half butter if you prefer the texture. 

cut in shortening with a pastry blender. combine lightly until the mix resembles course meal or tiny peas: its texture will not be uniform, but will contain small crumbs and small bits and pieces. If you don't have a pastry blender, you can certainly use the wire whisk from your mixer.

Or, my personal favorite...the techno-chef fingers. Just make sure your hands are freezing cold. It's winter, I'm sure you can work that out.

Mmmm pea size.

I use vinegar in my crust. I have for years. It helps with the flaky texture and it actually does make an amazing crust. I made my darling Gena try the crust. Gena was convinced after just one taste. Should you doubt me, please, just try it once. If you don't like it, never return to it. I doubt you'll feel that way though.

Make a well in the dry stuff and add 3 T cold water and 3 T vinegar. You may need more or less, so go with 2 T of vinegar at first...but I can't think if the last time I needed to change the recipe and add more water or vinegar than what it says.

Lightly combine, just until mixed. Overmixing the dough will always result in hard non-flake-like crust. You have been warned. I bring it together.

Kneading it only a few times and making into a ball.
Refrigerate about 30 minutes. It will be easier to work with, and it gives the gluten (protein in the wheat) time to rest so the dough will roll out easier.

Take half of the dough. With your hands form it into a patty. I put my dough between two pieces of wax paper. I've used this method since my granny W. Forever. It's never failed me. Lightly...and I do mean lightly...wipe the counter top with a lightly damp clean washcloth. Place a piece of wax paper down, about 1 foot by 1 foot. Put the dough down. Top with another piece of wax paper of same proportions. Wax paper helps contribute to a tender crust, using extra flour on the counter instead may lead to a dry crust if overdone. This keeps me good.

Totally not necessary to have a Candy-land rolling pin. Gena just has this old thing laying around so I had to use it. Totally cute isn't it?! Roll the dough out into a circle. This may take practice to get it just right. Take your time.

Once to the edges of the wax paper, remove the top piece of paper. Place crust, uncovered side down in the pan, with an inch or so of crust hanging over the edge of the pan.

Now remove the second piece of crust.

Trim the edge so it hangs over about 3/4 inch, then fold it under so it leaves a little rim on the pan. This one comes up about 1/2 inch.

I will now play the flute for your listening pleasure...pppflllkkkkiiispuutttt. Like so.

Don't expect your first pie to look this neat and tidy. I may have made several thousand pies in the course of my days. If, however, yours looks this nice, keep in mind you are a freaky genius and I don't even know what to say.

You will need a 400 degree pre-heated oven. I'm not kidding on that point either. It's really important to heat that bad boy up first. Your crust will be better. Now here's what I do. I have these magic beans see...and they go on this layer of aluminum foil, right on top of the crust. They hold the crust down when it bakes so it doesn't get air bubbles. If you resist the urge to prick holes in the crust, you will be rewarded with a pecan pie that actually isn't glued to the pan by molten carmel superglue stuff that leaked through. Be impressed that I know that...and do, please, learn from my hideous mistake. I made it only once, and I will remember it forever. The humanity of chiseling pie crust off the bottom of the pan. It was a pathetic, dramatic display I don't want to repeat. Use the dry uncooked beans...not like a can of pork-n-beans. The dry bags...you know? Or, use the fancy pie weights...whatever.

Bake 10-15 minutes, just to make the crust nice and pre-cook-like. It will not be golden yet. Very techno-baking term.

Always My Very Best,
Your Friend Chef Tess

Chocolate Waffles of Women's Divine Happiness

 I'm a waffle person. I really am. I shouldn't share this with you but I have got this waffle problem. Wait. She's just using the word "waffle" instead of "awful". What a dork.  I love evil chocolate waffles. They're delightfully divine and well...I shouldn't eat them endlessly. On the other hand...there are five fingers. Look. If chocolate sugar free 9 grain waffles are covered with a no-sugar added natural tart-sweet strawberry amaretto compote with toasted walnuts and fresh slices of banana, I'm really not being evil right? I'm sharing some bliss. Right?

I know what you're thinking,"Enough talk. Spill the beans sista'!" I hear ya. Don't get your girdle in a twist. I can only type so fast and then I need more chocolate to keep up my strength.We've discussed this phenomenon in depth among the ladies and here it is.

 The unmistakable woman chocolate truth:

• Truth: Never underestimate the power of a woman who needs to eat chocolate and still fit into her jeans. It's an evil vortex of genius.
•  Truth: All  really bad  female headaches can only be cured by rubbing an intense dark sea salt soiree bar in the mouth and counting to 100.
•  Truth: The secret cure  to female moodiness that has baffled husbands for years is to do a choc-incantation while holding a chocolate doughnut with each index finger for added balance. This incantation must be done while wearing chocolate ceremonial garb...

•  Woman wearing ceremonial garb must also be  watching at least 2 hours of Pride and Prejudice...particular during a certain cycle of the moon that will only be discussed in secret woman circles (in hushed tones) for fear that men will actually understand us.

 **Men Please note: there are 3 days in the month that men must never question the seemingly evil chocolate force that overtakes a girl and can only be cured by creamy smooth dark squares of chocolate taken orally...and alone. Let her hide in a closet undisturbed during this phase and you will find peace in the land. Deny her chocolate during this phase...and sleep on the couch with a pillow over your...never mind. I've been told that during menopause this phase is extended from 3 days to 3 years. I'm getting a villa in France for that phase Here.

 To my husband Ace, I'm sorry. 3 years is a long time but I think it would be better if you didn't see me like that. Knowing Ace, he'll probably follow me anyway and just pat my shoulder and say (in a hushed tone), "poor, poor, thing." {By the way if you've never seen my favorite movie Harvey then that last "poor, poor, thing" won't mean a thing to you.}
 There is however, the very high chance that Ace will  throw  his hands in the air and say, "FINE!#$*%***# Have it your way Mrs. INSANE!!...France is really nice this time of year!"  



Here we go ladies. It is time to be sucked into the vortex of evil genius. I sense there is still some good in you. { Giggle. Giggle.}
Chef Tess' Chocolate Waffles of Woman's Divine Happiness

2 cups 9 Grain Baking Mix or My homemade bisquick
1/2 c baker's cocoa
1 tsp Sweet Leaf Stevia Drops stevia drops (I love the vanilla or hazelnut flavored ones)
1/3 cup Whole egg powder or 3/4 cup egg whites or 3 eggs
1/2 tsp grated orange zest (optional)
1 3/4 cup water (use only 1 1/4 cup water if you use real egg)

Directions: Combine all ingredients.

Vanilla creme stevia drops are perhaps my favorite.

 Bake in a well oiled waffle iron. Serve warm with any sugar-free fruit topping of your choice. I use mashed fresh strawberries, and some frozen raspberries topped with some toasted walnuts and banana. 

 Eat chocolate waffles on any day that you as a female crave chocolate. That would be, of course, any day that ends in the letter "y"...As in " y-not eat chocolate today"...and "y-question my authority as a woman?"Wait. She's just using the letter "Y" in place of the word "why". What a dork.

There you go. Make chocolate waffles. Fit in your jeans still. Your training is complete.

Always My Very Best,

Your Friend Chef Tess

Great Granny's Fudge Cake

My mother speaks very fondly of Marie Pack Hill, who is my maternal Great Grandmother.  I don't remember Marie at all. Not a single memory of her is in my mind, but I do remember my mom making Marie's cupcakes. She must have been awesome if she was so good at making cake. Right? {High-five to the lady who left me a legacy of chocolate}. My mom wouldn't make the cake often, but when she did there was always one trademark thing that would always be there on each cake piece. Always there would be one single whole walnut adorning the fudgy glaze. Often mom made the recipe into cupcakes and apparently that is how great-grandma served this recipe most often. 

What made it such a family classic?  It was simple. If you ask my mother it was always made into cupcakes, but I do remember mom baking it in a casserole pan on many occasions. 
It was easy. It was at the pot-lucks and the birthday parties. 4th of July breakfast wasn't complete without this cake. Seriously, someone explain to me why that was the case. Who eats cupcakes for breakfast?  Apparently my entire family does.  It was part of the family tradition. 

 I was going through some family  files and found the original recipe for grandma's cake.  I'm told that it is highly coveted among my aunts {Hello aunt Bonnie. I got your message on facebook darling} and that I need to share it with everyone. So, here goes. I've put my own little notes in there for you. I love that this cake doesn't have added chemicals and stuff. I think you'll love it! 

Marie Pack Hill's Chocolate Cake Recipe
3 squares baker's chocolate, melted (or you can use 1/2 cup cocoa plus 2T shortening)
3/4 cup shortening, melted (I use spectrum brand or coconut oil)
2 eggs
1 cup milk
1/4 cup water
1 1/2 tsp vanilla
1 1/2 cup sugar (coconut sugar works great)
2 cups all purpose flour
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder

Directions: Combine the chocolate, shortening, eggs, milk, water and vanilla.  In a separate bowl combine the flour, salt, baking soda and baking powder.  Combine the wet ingredients with the dry ingredients, stirring by hand about 100 strokes (by machine about 3 minutes).
Preheat oven to 350 degrees. Grease a 9x13 cake pan. Pour cake batter into the pan and spread out. Bake for 30-35 minutes.  For cupcakes, yields 2 dozen small cupcakes. Bake 15-18 minutes. 

Granny didn't leave us her frosting recipe. This is what  I use when I make fudge glaze.

Chef Tess Chocolate Fudge Glaze
3 1/2 cups powdered sugar
1 cup baking cocoa
3/4 cup very hot water (more or less water depending on how thick you want the glaze)
2 tsp vanilla

In a large bowl, combine the powdered sugar, baking cocoa and 1/2 cup hot water and vanilla. Stir until smooth. Add more water if a thinner consistency is desired.  Drizzle over the cake. Top each piece with a walnut...or two or three. There's nothing fancy here. Just good ol' fashioned family chocolate cake. What's not to love about that?

There you go. One of my family's favorites. Chocolate cake. Thanks Granny!

Always My Very Best,
Your Friend Chef Tess

Healthy Chocolate Truffle-o-Power Cracked Wheat Cereal in a Jar

 I'm kicking off the 90 day weight loss challenge here on the blog today! My boys got up with me for protein shakes this morning.   I'll be adding many new and amazing healthy recipe choices! I hope this will motivate you as much as it motivates me! In all honesty, I already have a lot of really healthy recipes here for using whole grain and eating whole foods, I'm just going to be a lot more consistent about posting the new recipes I'm making.  I think it will help me to have some accountability and you to see how much fun we're having along the way!  We've already starting family walks and I will be doing Turbo Fire everyday. 
If you've already e-mailed me about joining me on the 90 day weight loss challenge, then welcome aboard! We're in this together now!!  Let's go!


Today's breakfast was this bowl of delicious chocolate happiness...

 I bought 100 lbs of gorgeous non-GMO Cracked Wheat a few months ago because it was on sale.  After reading this Living Strong Article on Cracked Wheat as well as the  article about the Benefits of Cracked Wheat , I am getting excited about using more of it.   Now, I know there are many of my readers who are wheat-free and gluten-free. For more of those whole grain recipes, see the recipe index for grain-surgery-101.  

I use wheat often here as well as offering gluten free options.  So today I want to share a new recipe for a meal in a jar for those who are trying to lose weight and watch their calories and use whole grains like wheat.   One more reasons to eat wheat...if I have to give you one,  is  the prebiotics in whole grain that help promote a healthy digestion system. This was cool to me!

 " Prebiotics, sometimes referred to as fermentable fiber, are nondigestible nutrients that help promote the development of good intestinal bacteria, according to MayoClinic.com. Some evidence suggests that eating lots of prebiotic-rich foods can improve intestinal disturbances. Prebiotics may even improve your ability to absorb calcium and fight off illnesses. Many nutritious foods you can find at your local grocery store contain prebiotics. Read more: here"

I've added oat fiber flour. Two tablespoons of this flour (about 10g) will give you an amazing 9 grams of fiber in your diet, with only 2 added calories. Awesome stuff for helping me to stay full longer.  Now here's the cool thing, this meal has 152 calories, 18 grams of fiber, 23 net carbs, 6 grams of protein, and only 1 gram of fat. Drip a few drops of your favorite stevia or non-calorie sweeteners on the finished cereal and you'll have a delightful treat!

Chocolate Truffle-o-Power Cracked Wheat Cereal in a Jar

Ingredients:

1/4 cup  Cracked Wheat

2T Oat Fiber Flour

1T  Instant Non-fat dry milk

1T baker's cocoa powder

2T natural granular erythritol (optional)

1/2 tsp vanilla powder (optional)

dash of salt

Directions: Shake the milk powder, erythritol  and cocoa down into the wheat. Store in an airtight container up to a year. I use a wide mouth half pint jar. Up to 10 years with an oxygen absorber. 

To prepare: Combine with 1 cup boiling water and simmer low 8-10 minutes until thick.  Add natural sugar-free calorie free sweetener to taste.  I love berry or english toffee Sweet Leaf Stevia drops. 

This will make 1 servings per pint jar.

Total nutritional value per  serving:

Calories, 152

Fiber, 18 g

Protein, 6g

Fat,  1 g

Carbohydrates, 23 net

There you go my darlings! A great recipe for some creamy Healthy delightful cracked wheat! Enjoy! What are you having for breakfast??!

Always My Very Best,

Your Friend Chef Tess

Chocolate Dessert Pasta with Chocolate Cream Cheese Raspberry Sauce

Easter is upon us...and there's just something remarkably traditional about chocolate for this holiday right? I don't know why my thoughts have turned to chocolate pasta. Maybe it is the eggs and the chocolate in the noodles that made me think of Easter. Maybe I'm just a little bit of a freak-o-nature when it comes to chocolate in general.  If I was absolutely honest, I'd say that I don't really need a holiday for the advent of a chocolate dessert but I do love that I have a Upcoming Class on Tuesday with my darling friend Matthew Grunwald here in Arizona. Matt is making some crazy-delicious homemade ravioli and I'm covering dessert. 

That being said, I can't help but share this great recipe using food storage ingredients from my friends down at Honeyville Farms to celebrate the class and give those of you who are out of town the chance to share in the happiness! I'm their company chef if you're wondering how I'm connected to Honeyville Farms. I couldn't be happier with them as a company and as dear friends. As far as dessert...here's your little piece of happiness right here darlings!

Tess' Chocolate-Hazelnut Dessert Pasta

INGREDIENTS:

• 2 1/2 cups Alta Artisan Unbleached bread flour
• 1/2 cup organic raw baker's cocoa
•  Hazelnut Hot Cocoa Mix
• Ova Easy Whole Egg Crystals
• pinch of salt
• 1T infused olive oil (orange or lemon)
• 1 tsp princess emulsion or ½ tsp LorAnn oil of your choice
  ¾ cup plus 2T water

For the pasta: Sift together the flour, cocoa, cocoa mix, egg crystals and salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center and add water, oil and emulsion. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.

If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes. 

Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking. 

Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce (below) and a little of the pasta cooking water to help with the consistency. 
Cream Cheese Chocolate Hazelnut Sauce:

8 oz dark chocolate (chopped), 6 oz heavy cream, ¼ cup cream cheese, ¼ cup  Hazelnut Hot Cocoa Mix, ¼ cup freeze-dried raspberries, ¼ tsp orange brandy or hazelnut LorAnn flavored oil, ½ cup toasted hazelnuts for garnish.

Directions: Place the chocolate in a metal bowl. Simmer the cream, cream cheese, coco mix raspberries and flavored oil together until cream cheese is melted and mixture begins to boil. Pour over chocolate and whisk until smooth. Pour warm over chocolate pasta. Toss. Garnish with toasted hazelnuts and fresh berries if desired.

There you go my darlings! Make some delightful chocolate pasta. It's a really remarkable dessert!

Always My Very Best,

Your Friend Chef Tess