Egg-free Chocolate Cake

IMG_1993I love baked goods.  That has easily been the hardest thing for me since my egg-intolerance surfaced this last summer.  Cakes, cookies, sweet breads, and so many more delicious treats are laced with eggs.

Ira’s birthday presented a new challenge: an egg-free birthday cake so we could all enjoy it.  Finding a recipe was easy, but when I read the ingredients and my eyes saw “silken tofu” on the list, I almost passed by this recipe in search of another.  However, something made me bite the bullet and just try it.  So I did.  This cake is AMAZING.  Moist.  Did I say amazing?

I even made a few modifications to the recipe to make it a little healthier.  (Because chocolate cake is already so healthy.)

Egg-free Chocolate Cake

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

1 1/2 cups sugar

1/2 cup vegetable oil

1/2 cup unsweetened applesauce (or an additional 1/2 cup vegetable oil)

1 cup hot water

1 cup milk

1/2 cup silken tofu, pureed in a blender

1 teaspoon vanilla extract

Put all ingredients into a bowl and mix until well combined, but do not over mix.  Pour into a greased 9×13-inch pan and bake at 325 for 25-30 minutes, or until the middle is set when you tap on it.  Alternatively, pour into cupcake papers and bake at 325 for 13-15 minutes, or until the middle of each cupcake is set when you tap on it. Frost with frosting recipe below:

Amazing Chocolate Frosting

1/4 cup butter, melted

1/3 cup unsweetened cocoa powder

1 1/2 cups powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla

Mix together, adding milk or powdered sugar to desired consistency.

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Delicious Chicken Tacos

There’s only a few words that can be used to describe food.  Delicious is a good one.  To me, it means that something was so good, that I ceased all dinner-time conversation until my plate had been cleared and I could take a breath, reveling in the joy that was in my mouth.

Tonight’s dinner was DELICIOUS.  You know, like the, everyone sat down and plates were clean before anyone had anything to say.  First, start with homemade tortillas.  Then fill it with a delicious chicken and tomato sauce.  Top with cheese and shredded lettuce, a little red onion.

Here’s the recipe:

Flour Tortillas (makes 8, halve each ingredient to make 4)

2 cups flour

1/4 teaspoon salt

3/4 cup water

3 tablespoons olive oil (or other neutral-tasting oil)

Mix all ingredients together.  Kneed a few times.  Let rest for 10 minutes.  (This is where I started cooking my chicken and sauce.)  Roll into 8 balls, let rest for another 10 minutes.  Roll out into circles, the cook in a hot pan, about 30 seconds on each side.


Delicious Chicken and Sauce

1 tablespoon olive oil

1/2 pound chicken thighs (could use more, I just . . . didn’t)

1 8-ounce can tomato sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 teaspoons chili powder (I used 1 1/2 reg. chili powder and 1/2 teaspoon chipotle chili powder – it’s spicy, use sparingly)

1 teaspoon cumin

salt and pepper

1 (4 oz) can diced green chilies

1/2 cup frozen corn

1 cup Great Northern Beans (or other beans)

Heat olive oil in a skillet over medium heat.  Put in chicken thighs, and saute for a couple minutes until they start to cook.  Pour in tomato sauce and seasoning and chilies.  Bring to a simmer, and cook for 15-20 minutes.  Take chicken out and cut into bite-sized pieces.  Add frozen corn and beans and diced chicken.

Serve with shredded cheese and lettuce, sliced onions and tortillas.  Delicious.