# My gateau au chocolat !

Recipe:
Oven 180°C (pretty much 360°F)
- 250g Chocolate (8.75oz)
- 125g Butter (4.40oz)
- 200g Sugar (7oz)
- 80g Flour (2.8oz)
- 4 eggs

Melt the chocolate and the butter together, mix the others all together and eventually everything together. Bake in the oven for 20 min, then switch it off and wait for 10 more minutes before taking the cake out.

Bon appetit !

Maple-Glazed Spiral Ham

Ingredients:

Spiral Ham (preferably sliced around the bone), calculate 10 oz. per person
½ cup maple syrup
½ cup dark brown sugar
2 tbsp whole grain Dijon mustard
¼ tsp nutmeg
½ tsp cinnamon

1. Place ham in a roasting dish and add ¾ cup water. Wrap with tin foil and bake at 300 degrees for 45 minutes to an hour.
2. In a saucepan at medium low heat, add maple syrup. Slowly whisk in brown sugar, Dijon, nutmeg, and cinnamon.
3. Remove ham from oven and paint with syrup mixture.
4. Bake at 400 degrees for 20 minutes.

Light Cranberry Pistachio Biscotti

Ingredients:

¼ cup almond oil
¾ cup sugar
2 tsp vanilla extract
½ tsp almond extract
2 egg whites
1 ¾ cup all-purpose flour
¼ tsp salt
1 tsp baking powder
½ cup cranberries
1 cup pistachios
Orange zest (1 full orange)

1. Preheat the oven to 300 degrees.
2. Mix vanilla, almond extract, eggs and orange zest.
3. In a separate bowl, mix the flour, salt, baking power.
4. Slowly mix flour mixture into egg mixture.
5. Add in nuts and cranberries.
6. With wet hands, divide dough in half to create (2) 2 X 12” logs on parchment paper.
7. Bake for 35 minutes.
8. Let cool for 10 minutes.
9. Reduce heat to 275 degrees.
10. Cut logs diagonally and bake on their sides for another 8-10 minutes.

Healthful Chocolate Zucchini Bread

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
½ cup agave nectar
¼ cup (or less) of brown sugar
½ cup unsweetened cocoa powder
2 tsp baking powder
¼ tsp salt
1 tsp baking soda
1 ½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
2 egg whites
½ cup lowfat milk
1 tsp vanilla extract
3 cups fresh zucchini (about 2 small)
½ cup mini semi-sweet chocolate chips
¼ cup almond oil
¼ cup apple sauce

1. Preheat oven to 350 degrees.
2. Grease loaf pan with olive oil.
3. Stir dry ingredients in a large bowl.
4. In a separate bowl, beat eggs and then add wet ingredients with a spatula.
5. Add zucchini to wet ingredients.
6. Fold wet mixture into dry mixture.
7. Pour into pan and bake for 45-55 minutes. Test with a toothpick.
8. Let cool for 20 minutes, then remove from pan.

Strawberry Shortcake

Ingredients:

1 ½ lb strawberries, quartered (about one and a half container)
5 tbsp sugar
2 cup all-purpose flour
2 tsp baking powder
¼ tsp baking soda
2 tbsp sugar
¾ tsp salt
1 ½ cup heavy cream

1. Mix strawberries with 3 tbsp sugar and refrigerate for 30 minutes.
2. Preheat oven to 400 degrees.
3. Sift flour, baking powder, baking soda, 2 tbsp sugar, and salt in a bowl. Mix in cream. Place in ungreased 8” square pan and bake for 18-20 minutes.
4. Remove from pan and place on rack to cool slightly.
5. Cut into 6 pieces and split each horizontally.
6. Spread whipped cream on the bottom pieces and place strawberries on top.
7. Place top pieces on and add whipped cream and add remaining strawberries.

Whipped Cream:

Ingredients:
1 ½ cup heavy cream
3 tbsp sugar
1 ½ tsp vanilla
1 tsp grated lemon zest
1. Beat ingredients in mixer for 1 ½ to 2 minutes.

Red Velvet Cupcakes with Chocolate Frosting

Ingredients:

1 ¼ cup sugar
1 stick unsalted butter
2 eggs
2 ¼ cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tbsp unsweetened cocoa powder
1 cup milk
Lemon juice (about a half lemon)
1 tsp vanilla extract
1 ½ tbsp red food coloring

1. Preheat oven to 350 degrees.
2. In a mixer, combine sugar, butter and 2 eggs.
3. In a separate bowl, whisk flour, baking soda, baking powder, salt and cocoa powder.
4. In a separate bowl, mix milk, lemon juice, vanilla, and red food coloring.
5. Add flour mixture to contents in the mixer.
6. Then blend in the food coloring mixture.
7. Divide into 18 cupcakes using cup cake liners.
8. Bake for 20 minutes and let cool in pan for a few minutes. Then remove and place on racks to cool.
9. Spread chocolate icing on top.

Chocolate Icing:
Ingredients:
2 3/4 cups confectioners' sugar
6 tbsp unsweetened cocoa powder
6 tbsp butter
5 tbsp evaporated milk (or regular milk)
1 tsp vanilla extract
1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. (If you don’t have confectioner’s sugar, you can always use a food processor to mix 1 cup sugar with 2 tbsp cornstarch until it is very fine.)