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Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com |
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February 2015
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Chocolate: All About That Taste Chocolate Pie Serves 8 to 12 1 12.3-ounce package of extra firm, silken tofu 1 1/2 teaspoons vanilla extract 3 tablespoons milk (substitution: almond, rice or soy milk) 1 pinch sea salt 2 tablespoons maple syrup (or to taste) 1 1/2 cups dark chocolate chips (semi-sweet) 1 easy graham cracker crust, recipe to follow Easy Graham Cracker Crust 12 graham cracker sheets 2 tablespoons brown sugar 1/4 cup melted coconut oil Crust: Preheat the oven to 375 degrees. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a pie pan, and bake for eight to 10 minutes, or until golden brown. Allow crust to cool. Mixture: Transfer the tofu, vanilla, milk, sea salt and maple syrup to a food processor or blender and blend well. Melt the chips over a double boiler and add them to the tofu mix. Blend again. Assembly: Pour chocolate filling into the piecrust pan and let it set in the fridge for at least three hours. Slice and serve. Amazon Chocolate Cake Serves 6 to 8 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 5 tablespoons neutral oil (like corn, canola or vegetable) 1 cup cold water 1 1/2 teaspoons vanilla 1 tablespoon cider or white vinegar Powdered sugar (optional, for dusting) Heat the oven to 350 degrees. Mix together the flour, cocoa, baking soda, sugar and salt. Sift. In a separate bowl, whisk together the oil, water, vanilla and vinegar. Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through a strainer into a bowl and break up the lumps by pressing them through the strainer. Mix again, and pour into a greased 9-inch round cake pan. Tap the edge of the pan against the edge of the counter several times to pop any air bubbles. Bake for 25 to 30 minutes, or until the top springs back when pressed gently. Cool completely before removing from the pan and dusting with powdered sugar or frosting if desired. Sources: Adapted from Gena Hamshaw, Café Beaujolais and Food52.com | ||||||||||||||||||||||||||||||
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