CHOCOLATE LOVER S CAKE WITH RASPBERRY SAUCE in Visual Studio .NET

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CHOCOLATE LOVER S CAKE WITH RASPBERRY SAUCE
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Cake 11 2 cups semisweet dark chocolate chips 1 19-ounce can (2 cups) cooked chickpeas, drained and rinsed* 4 eggs or 1 cup egg substitute 1 2 cup sugar 1 2 teaspoon baking powder 1 tablespoon powdered sugar Raspberry Sauce 1 2 cup seedless raspberry jam 2 teaspoons fresh lemon juice 1 pint fresh raspberries
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*Using legumes instead of flour adds fiber and protein and reduces unhealthful spikes in blood sugar.
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Preheat oven to 350 F. In small bowl, melt chocolate chips in the microwave two minutes on medium power. In a blender or food processor, combine the beans, eggs, sugar, baking powder, and the melted chocolate, and process until smooth. Pour the batter into nonstick nine-inch round cake pan. Bake forty-five minutes or until a knife inserted in the center comes out clean. Cool thoroughly. Sprinkle with powdered sugar.
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In a small bowl, microwave jam until it is completely melted, about one minute. Stir in the lemon juice and berries. Serve over cake wedges.
GINGER PUMPKIN PIE
E I G H T S E RV I N G S
Dough 11 4 cups whole-grain pastry flour 1 4 teaspoon salt 3 tablespoons canola oil 2 tablespoons cold butter, cut into small pieces 2 4 tablespoons ice water Filling 1 2 cup packed brown sugar 1 egg 2 egg whites 11 2 teaspoons vanilla extract 1 2 teaspoon ground cinnamon 1 2 teaspoon ground ginger 1 4 teaspoon ground nutmeg 1 8 teaspoon salt 1 15-ounce can plain pumpkin 1 cup fat-free evaporated milk
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DETOX RECIPES
Ginger Pumpkin Pie
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TO M A K E T H E D O U G H
In a food processor, combine the flour and salt. Pulse until blended. Add the oil and butter. Pulse until the mixture resembles a fine meal. Add the water, one tablespoon at a time, as needed, and pulse just until the dough forms large clumps. Form the dough into a rough ball and flatten into a disk. Cover and refrigerate for at least one hour, or until well chilled. Coat a nine-inch pie pan with cooking spray. Place the dough between two pieces of waxed paper and, with a floured rolling pin, roll it into a twelveinch circle. Lift off the top sheet of waxed paper and quickly invert the dough into the prepared pie pan. Peel off the second piece of waxed paper. Press the dough into the pan and up onto the rim, patching it where necessary. Turn under the rim and flute as desired. Refrigerate the crust while you prepare the filling.
TO M A K E T H E F I L L I N G
In a large bowl, with a wire whisk, beat the brown sugar, egg, egg whites, vanilla extract, cinnamon, ginger, nutmeg, and salt until well blended. Whisk in the pumpkin and evaporated milk. Preheat the oven to 425 F. Pour the filling into the chilled crust. Bake fifteen minutes. Reduce the oven temperature to 350 F. Bake for twentyfive minutes longer, or until a knife inserted into the center comes out clean. Cool on a rack before slicing.
THE RECIPES
OATMEAL COOKIES WITH CRANBERRIES AND CHOCOLATE CHIPS
E I G H T E E N S E RV I N G S
2 cups rolled oats 1 2 cup whole-grain pastry flour 3 4 teaspoon baking soda 1 2 teaspoon ground cinnamon 1 4 teaspoon salt 1 2 cup packed brown sugar 1 3 cup canola oil 3 egg whites 2 teaspoons vanilla extract 3 4 cup dried sweetened cranberries 1 2 cup semisweet chocolate chips Preheat the oven to 350 F. Coat two large baking sheets with cooking spray. In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt. In a separate medium bowl, beat the brown sugar, oil, egg whites, and vanilla extract with a wire whisk until smooth. Stir in the cranberries and chocolate chips. Stir the brown sugar mixture into the flour mixture just until blended. Drop the batter by scant tablespoons onto the prepared baking sheets. Bake for ten minutes, or until the cookies are golden brown. Place the cookies on racks and allow them to cool completely. Store in an airtight container.
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