Only tangentially knitting-related, I just got my first batch of Moo cards!
I got twelve different images, mostly yarn/knitting, but a couple garden and other (the water and fire photos). I love them to bits! They’re so tiny and cute!
I also picked up a little red felt holder at the same time, which holds about 14 cards.
But once I held the cards, I knew I wanted something a little heftier. So I just ordered a leather MooPocket from Etsy! Gosh I love the handmade. I could’ve sewn a holder myself, but meh. Not really up to it.
In knitting news….I am knitting. A lot. But I can’t tell you about it yet : ( All will come to light soon!
So…how about another recipe?
Flourless Chocolate Cake
Okay, so flourless chocolate cake is *done*, perhaps to the point of overkill. But this particular one is a new classic recipe in my repertoire – it makes a nice small cake, doesn’t use a huge amount of eggs, is rich and chocolately and not too sweet, and it has a great dense texture. Kind of like a brownie, but a bit denser than I like my brownies. It’s also gluten-free. And I baked it in the toaster oven!
5 one-ounce squares of baking chocolate, a mixture of unsweetened and semi-sweet
1/2 cup butter
3/4 cup white sugar
3 eggs, beaten
1-2 tsp vanilla (I don’t even measure anymore)
1/2 cup cocoa (I used Valhrona)
1. Preheat your oven (or toaster oven) to 300 degrees F and grease an 8″ round baking dish (I used Pyrex).
2. Melt the chocolate (chopped) and butter together in the microwave or over a double boiler in a large-ish bowl.
3. Mix in the sugar, cocoa, vanilla and eggs until smooth.
4. Pour it into the pan and bake for approximately 30 minutes.
That’s it! Super simple. For best effect, serve warm with vanilla ice cream and a generous sprinkling of cinnamon over everything. Yum!