Eye of the Goat Beans
Eye of the Goat Beans
Last week, I was fortunate enough to be Freshly Pressed. It was an unexpected honor and I am thankful for the exposure. I am thrilled about new readers and grateful to my faithful followers who have been with me since the beginning. I appreciate the comments and the feedback and hope you will continue reading. I’m excited about upcoming changes to The Flaming Pot Holder – launching a Facebook page, changing the layout of the blog, categorizing recipes, improving my photos, etc. Ok, enough happy gushing, time for a recipe…
We first tried eye of the goat beans (a.k.a. goat eye beans) last year and loved them. We buy Gourmet Valley’s Eye of the Goat Beans. I really like this brand of heirloom beans. They have a nice variety of interesting beans – Scarlet Runner Beans, Christmas Lima Beans, Red Calypso Beans, Green Flageolet Beans, etc. One day, we hope to grow some of these varieties.
Gourmet Valley
Eye of the Goat Beans
Eye of the goat beans are similar in texture to black-eyed peas and pinto beans. They have a rich, firm texture that can hold up to long, slow cooking times. And they do look a lot like goat eyes. I know this personally, because we had two pet pygmy goats when I was growing up (even though we lived on Monte Sano in the city limits of Huntsville). Goats were frowned upon, so Mom told folks they were funny looking dogs with a weird bark :). They had beautiful eyes, similar looking to these beans.
There is a recipe on the package for drunken beans that sounds delicious, but it has beer and mushrooms. I’m avoiding gluten and “fungusy” foods so I decided to create my own version with produce from our garden. I added some fresh diced tomatoes and a little tomato paste. This made a rich broth, but it was also a tad sweet. Something to think about when you are making the beans. This “recipe” is just a guide; please adjust it to your taste. We like spicy food, so I added several hot peppers, feel free to leave them out if you don’t want it spicy. I used a crock pot, but a large heavy covered pot or Dutch oven would also work great.
I served the beans with basmati rice, made with a new technique courtesy of Peri’s Spice Ladle. She recently posted her Step-by-Step Guide to Cooking Perfect Basmati Rice and I had to try it. I was intrigued since I had never used a microwave to cook rice. It worked very well! I added some saffron and it was a perfect accompaniment to the beans. I’ve been struggling with Thai sticky rice with mango, I wonder if this technique would work in lieu of a rice steamer or cooker?!? Hmm, I’m thinking a future post. Hope you can find these beans (I have bought them at Whole Foods and Earth Fare) and you will give the recipe a try…
Eye of the Goat Beans
and Basmati Rice
Eye of the Goat Beans (Print recipe)
12 ounces eye of the goat beans
Water
2-3 tablespoons olive oil (or oil of your choice)
3 cloves garlic, minced
1 medium onion, chopped
½ cup carrots, chopped
½ cup bell peppers, chopped (I used two small yellow and green peppers)
½ cup celery, chopped (including some leaves)
5 hot peppers, chopped (or to taste)
1 cup tomatoes, chopped
2 tablespoons tomato paste (optional, will add sweetness)
3 teaspoons salt
1 teaspoon pepper (black, cayenne, or Aleppo)
1 teaspoon ground cumin
Garnish: Basmati rice, chopped fresh herbs (parsley or cilantro), and hot pepper (Aleppo or hot pepper flakes)
Pick through the beans to make sure there are no pebbles. Rinse the beans, drain them, and put in a crock pot. Cover with about two inches of water. Soak overnight. Drain. Pick through the beans again (just to make sure there are no bad ones you missed the first time). Cover with fresh water. Cook for 2 hours on medium or high. The temperature depends on how powerful your crock pot is; ours is old so I put it on high.
While the beans are cooking, wash and chop your veggies. Then, in a large frying pan, sauté the vegetables in the olive oil. Cook until the veggies are slightly tender. Stir in the tomato paste, salt, pepper, and cumin. Add this mixture to the beans in the crock pot. Cover. Cook for about 2-3 more hours, stirring occasionally. Check periodically for doneness. You can turn it to low when the beans are almost tender. Serving suggestion: serve with Basmati rice, fresh herbs, and an extra sprinkle of hot pepper.
Coming soon: what to make with leftover eye of the goat beans…
Harvest Meal
Harvest Basket + 5 Ingredients
We often have pantry meals – we make something for dinner out of just what we have in the pantry (and maybe add a few things from the refrigerator and/or freezer). These meals can be creative. Sometimes we just don’t want to go to the grocery store or farmers market, this is a good alternative. Well this week, I went outside and harvested a basket of veggies from the garden: tomatoes, spaghetti squash, green beans, onions, bell peppers, cucumbers, celery, and herbs. I decided to make a “harvest meal,” using the ingredients in the basket plus 5 kitchen staples: olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper.
I made a quick marinara sauce to top the spaghetti squash and served it with sautéed green beans, and a chopped salad. It was a tasty meal, made even better because we grew the veggies! We’ve only been gardening for two years, so it’s still a treat when we harvest. I don’t really have recipes and exact measurements, just guidelines. Hope you are enjoying the summer bounty! It’s time to think about a fall garden.
Spaghetti Squash with Marinara Sauce
Olive oil
Onions, chopped
Celery leaves and stems, chopped
Bell peppers, chopped
Tomatoes, chopped
Salt and pepper
Fresh herbs (basil, parsley, oregano)
Balsamic vinegar
Spaghetti squash pasta (see the next recipe)
Parmesan cheese
Heat some olive oil in a pan; add the onions, celery, and bell peppers. Sauté until tender. Add the tomatoes, salt, and pepper. Cook until the tomatoes are tender. You can mash some of the tomatoes with a fork or potato masher or even use an immersion blender. Depends on the texture you prefer. Stir in a splash of balsamic vinegar and the fresh herbs. Serve over the spaghetti squash with a sprinkle of Parmesan cheese.
Spaghetti Squash “Pasta”
1 medium spaghetti squash
You can bake spaghetti squash in the oven at 350º F for 45 minute to an hour, until tender. However, it is August and I prefer not to heat up the house by using the oven for this. The microwave does a fine job.
You can cook spaghetti squash whole, but I prefer to cut them. Wash the outside of the squash. Dry it thoroughly. The rind is tough so it can be a little tricky to cut, so use care when cutting it. Wrap it in a towel, place it on a cutting board and use a large knife to slice it lengthwise from stem to end. Then use a spoon or a sturdy ice cream scoop to scoop out the seeds and the stringy stuff. This is similar to how you clean a butternut squash or a pumpkin.
Place the two halves cut side up in a microwave safe container (I use a Pyrex pie plate). Fill the cavities with water. Pour a little extra water in the bottom of the container. Microwave on high for 5 minutes. Rotate the squash halves and pour a little more water over the cut edges – this keeps them from drying out. Microwave another 5 minutes. Let them rest for about 5 more minutes. Then, use a fork to shred the squash so that it looks like strands of spaghetti.
Finished Meal
Green Beans
Green beans, washed and snapped (if needed)
Olive oil
Salt and pepper
Fresh herbs (basil, parsley, oregano)
Heat the olive oil in a frying pan or wok. Stir in the green beans. Sauté until slightly tender (I like them with a little bite). Sprinkle with salt, pepper, and fresh herbs.
Chopped Salad
Tomatoes, chopped
Cucumbers, chopped
Onions, chopped
Celery leaves, chopped
Olive oil
Balsamic vinegar
Salt and pepper
Parmesan cheese
Fresh herbs (basil, parsley, oregano)
Toss the vegetables in a bowl. Drizzle with olive oil. Add a splash of balsamic vinegar. Sprinkle with salt, pepper, Parmesan cheese, and fresh herbs. Toss well. Serve.
Spicy Gold Smoothie
Spicy Gold Smoothie
My last post featured a way to preserve fresh peaches – in frozen peach cubes. This post includes a fruit smoothie recipe that uses the peach cubes. The name, Spicy Gold Smoothie, is a little silly but it is descriptive. This smoothie has plenty of golden fruits (peaches, Rainier cherries, and pineapple) and a nice spicy kick thanks to generous pinches of cayenne pepper and ginger. Use as much or as little as you like. I like icy heat, so I add plenty of spice. This smoothie is a great way to kickstart your morning! It also makes a nice afternoon snack.
Special thanks to my mother-in-law and father-in-law for the beautiful birthday table linens from Sur La Table. I love this store! We visited one when we were in Seattle. It is probably a good thing we do not have one near us. Thanks to my in-laws, we now have placemats, napkins, and beautiful dish towels! They are almost too pretty to use. But we will :-). I will also use them as photo props and decorative accents in the kitchen. Yes, I just wrote decorative accents. For those who know me, you know how strange that sounds! I am no Martha Stewart. But with these kitchen and table linens, I can pretend!!
Peach Cubes, Etc.
Spicy Gold Smoothie
½ cup frozen Rainier cherries (fresh would also work if you have them)
½ cup frozen or fresh pineapple chunks or cubes
¼-½ cup water or juice (tangerine, apple, orange, white cranberry, carrot, pineapple etc.)
6 ounces yogurt or kefir (~½ cup, any kind works – soy, coconut, regular)
pinch of cayenne pepper
pinch of powdered ginger
pinch of turmeric
Optional add-ins: protein powder, fresh ginger, cinnamon, cloves, ice cubes if you use fresh fruit (I like cold smoothies)
Pour contents into blender container. Cover with the lid. Blend until smooth and golden. Sprinkle with more spices if you want. Enjoy!
Servings: 2 snack-sized servings or 1 meal-sized serving.
Peach Cubes
Fresh AL Peaches!
Peaches are plentiful at farmers markets throughout North Alabama. We bought a small basket at the Greene Street Market last week. I enjoy eating them fresh, but there were a bunch in that little basket. So, I thought of ways to put them up and enjoy them this winter. Usually, I slice them and freeze them. Sometimes with a little lemon juice to keep them from browning. I might also add a bit of sugar. Frozen peaches are great for making cobblers, smoothies, peach pies, etc. However, depending on how you freeze them you can end up with a huge block of frozen peaches! Not the easiest to handle; unless you measure the quantity you need for a specific recipe and only freeze that amount in each container (I freeze 5 cups of peaches for cobbler).
I freeze pesto, tomato paste, yogurt, herbs, etc. in ice cube trays so why not pureed peaches!?! This weekend, I made pureed peach cubes! While making them, I vaguely recalled my mom doing this when I was a kid. The peach cubes are kinda boring looking, so I did not take a photo of them. A special thank you to Marilyn Evans for the beautiful photo of peaches available at the Greene Street Market at Nativity. I will take photos when the cubes are transformed in a recipe…maybe a smoothie, daiquiri, popsicle, fruit slush, something.
Peach Cubes
1 pound peaches, pitted and sliced (you can peel them if you want or just spot-peel as needed)
1 tablespoon lemon juice
Put the peaches and lemon juice into a blender container (or food processor container). Puree until smooth. If you want to leave a few large pieces, that is fine, whatever you prefer! Pour into ice cube trays. Freeze. Remove cubes and store in resealable plastic bags in the freezer.
Coming soon…what you can do with the peach cubes!
Blogiversary!
Bread and Butter Pickles
Today marks the 1 year anniversary of The Flaming Pot Holder (and it is my 46th birthday)! Thank you all for reading my posts, trying the recipes, commenting on the recipes, sampling my food/drinks, offering excellent feedback, sharing my blog with friends, etc. I truly appreciate it! I have thoroughly enjoyed the past year. I am looking forward to the upcoming year and some changes to the blog – weekly postings, categorizing the recipes, revamping the look of the blog, improving my photographs, and creating a Facebook page for the blog. All in due time :)
This blog started with a tribute to my mom – recreating her cornbread recipe. Today’s post is also about my mom, this time her incredible Bread and Butter Pickles. The pickles in the photo were actually made by my mom. Mom made me a batch for my birthday in 2009. She shared a few jars with friends, but the rest of the batch was mine. Best. Gift. Ever! Mom’s friend Ursula had an extra jar from my mom and she gave it to me. We are down to the last jar and a half and we are savoring every bite.
I have never made these pickles by myself. Over the years, I helped my mom countless times. When our second set of cucumber plants start producing, I’ll make my very own batch. Hope you enjoy mom’s recipe for bread and butter pickles. They are a wonderful accompaniment to a garden-fresh veggie dinner with cornbread!
Bread and Butter Pickles (Print recipe)
Vegetables:
9 cucumbers, washed, NOT peeled
6 medium white onions
1 green bell pepper
1 red bell pepper
6 garlic cloves
⅓ cup salt
Ice
Wash the cucumbers, do not peel them. Peel the onions. Wash and core the bell peppers. Peel the garlic. Slice the vegetables thin (either a mandolin or a food processor would work well and save some time). Layer the vegetables with ice and salt. End with a layer of salt on top. Cover with a lid or a clean towel. Let everything sit for at least 3 hours (or overnight). Drain thoroughly. Make the pickling mixture:
Pickling Mixture:
3 cups distilled white vinegar
5 cups sugar
1½ teaspoons turmeric
1½ teaspoons celery seed
2 tablespoons mustard seeds
Combine the ingredients and pour the mixture over the drained vegetables. Heat to boiling only (stirring every now and then). Ladle into 8 sterile pint jars. Process according to your canner’s instructions. Wait one month after canning before serving. Makes: 8 pints.
Three Handwritings – Grandmom, Dad, and Mom?
Sausage Cheese Balls
Sausage Cheese Balls
In a previous post, I mentioned a variation of cheese straws – sausage cheese balls. Well, here is a quick recipe with only three main ingredients (optional seasonings can be added). It’s a fairly versatile recipe; you can use pork, chicken, or turkey sausage. If you want a vegetarian version, you can use soy or TVP (textured vegetable protein) sausage. You can make a gluten-free version using a gluten-free biscuit mix. I even prefer this to the traditional biscuit mix. I have not tried a vegan version with soy cheese and veggie sausage because I have not found a biscuit mix that it is vegan. This is a great recipe to make ahead and freeze. Just thaw, heat (optional), and serve.
Sausage and Cheese Balls (Print recipe)
1 pound sausage (pork, turkey, chicken, soy, or TVP)
2 cups grated sharp Cheddar cheese
3 cups biscuit mix (Bisquick or a gluten-free variety)
¼ to 1 teaspoon cayenne pepper, pepper flakes, or Aleppo pepper, optional
¼ teaspoon garlic powder, optional
Cook and drain the sausage (this makes the final cheese ball less greasy). While sausage is cooking, let the cheese come to room temperature. Combine the sausage, cheese, biscuit mix, and optional seasonings. I use my hands to mix it well. Shape into 1 inch balls and place on ungreased cookie sheet, lined with parchment paper. Preheat oven to 350º F. Bake for 12-15 minutes until golden brown. Transfer to cooling rack. Serve immediately or you can freeze them. Store in an airtight container in the refrigerator. Makes: about 4 dozen sausage cheese balls.
Butter Cookies
Butter Cookies
Not sure why my thoughts have turned to Christmas cookies, but they have. The temperature is in the 90s, the humidity is horrific, and it feels like we are in the 100s. Maybe that is why I am thinking about Christmas cookies at the end of July! Not to wish my life away, but I am longing for cooler days and nights.
Sorry for another post so soon after Friday’s post, but at least these cookies go well with the iced coffee! When I started this blog, I wanted to post 50 recipes a year, but I am shy of my goal. If I post three recipes before the end of Monday, I’ll meet it. I hope you will please bear with me :).
Doesn’t matter if you call them Russian Tea Cakes, Butter Cookies, Nut Balls, or Mexican Wedding Cookies, they are good! Hope these cookies put you in a cooler frame of mind.
Butter Cookies (Print recipe)
1 cup unsalted butter, softened
⅓ cup sugar
2 cups flour
½ cup chopped nuts (walnuts or pecans)
2 teaspoons half-and-half (or milk)
1½ teaspoons vanilla
½ teaspoon salt
Powdered sugar, for rolling
With an electric mixer, cream the butter and sugar until light and fluffy. Stir in the flour, nuts, half-and-half, vanilla, and salt. Mix well. Chill dough in the refrigerator. Roll dough into small, quarter-sized balls. Preheat oven to 375° F. Bake on an ungreased cookie sheet lined with parchment paper for 12 to 15 minutes, until golden. Place cookies on racks to cool for a few minutes. Roll in powdered sugar. Return to cooling racks and cool completely. Store in an airtight container. Makes: about 3 dozen cookies.
Coffee Concentrate
Coffee Concentrate
Iced coffee is great year round, but I especially like it in the summer. Matt, on the other hand, prefers traditional hot coffee. This coffee concentrate is perfect for both of us since it is versatile and makes a great iced coffee or hot coffee.
You can use a fancy cold brewing system or you can use this method. You mix the coffee and water, let it steep overnight, strain it, and store in the refrigerator. Then you add cold water, milk, half-and-half, etc. to make a refreshing glass of iced coffee. Or add hot milk or water to make a great cup of hot coffee.
You can use your favorite medium/coarse ground coffee in this recipe. I like the espresso roast that is roasted in downtown Huntsville at the Kaffeeklatsch. For those who aren’t local, you can mail order coffee and tea from them. Or if that isn’t practical, you can make a New Orleans-style iced coffee, with a can of chicory roast coffee available at many grocery stores. If you are fortunate enough to have a Trader Joe’s nearby, you can buy their house brand chicory blend, which is reasonably priced. I also like these brands: Cafe Du Monde, Community Coffee, and French Market.
Coffee Concentrate (Print recipe)
1 pound coffee, medium grind 10 cups cold water
or*
12 oz can of ground chicory coffee 7 cups cold water
Pour the coffee into a large container that will also hold the water. I use my large stainless-steel mixing bowl that has a lid. Stir in a cup or two of water. Stir gently. Pour in the rest of the water. Cover. Let steep at room temperature for about 12 hours. I usually mix the coffee and water before I go to bed. Then, strain the mixture using a sieve (I use my large chinois covered with a layer of cheese cloth). I save the grounds – they are great in the garden and the compost. Pour the strained concentrate into a large Mason jar and store in the refrigerator. It keeps for about 3 weeks. Makes about 6-8 cups of coffee concentrate.
Iced Coffee
Ice (or coffee ice cubes**)
¼ cup coffee concentrate
¾ to 1 cup milk (soy milk, half-and-half, coconut milk, etc.)
Splash of cold water (I use milk and water, but use what you prefer)
Optional: sweetener, vanilla, chocolate syrup, peppermint, caramel
Fill a glass with ice. Add the coffee concentrate, milk, water, and optional flavorings. Stir and enjoy.
Hot Coffee
¼ cup coffee concentrate
¾ to 1 cup water
Optional: sweetener, milk, cream, etc.
Pour coffee concentrate into a mug. Heat water. Pour into mug. Stir and enjoy.
Café au Lait
¼ cup Coffee Concentrate
¾ to 1 cup milk (soy milk, half-and-half, coconut milk, etc.)
Optional: sweetener
Pour coffee concentrate into a mug. Heat milk. Pour into mug. Stir and enjoy.
Vietnamese-Style Iced Coffee
Ice (or coffee ice cubes**)
¼ cup coffee concentrate
¼ cup sweetened condensed milk
Splash of cold water
Fill a cocktail shaker with ice. Add the coffee concentrate, sweetened condensed milk, and water. Shake vigorously and enjoy. If you don’t have a shaker, just use a glass and stir it well.
Notes:
*Included quantities for either a pound of coffee or a 12-ounce can of coffee. Either quantity works fine, just adjust the water.
**Coffee Ice Cubes: When you have leftover coffee, pour into an ice cube tray. Freeze. Store in resealable plastic bags in the freezer. Make sure the bag is sealed. Otherwise, if the power goes out and the cubes melt, you might end up with coffee all over your freezer. Not that this happened to us or anything :).
Tomatoes
Tomatoes from Our Garden
One of my favorite things about summer is fresh tomatoes! I’m not a fan of the heat and humidity in Alabama, but they certainly make wonderful growing conditions for tomatoes. In our second year of gardening, we are growing several varieties of tomatoes – Cherokee Purple, Chello (yellow/orange cherry), Mr. Stripey (orange and yellow), Arkansas Traveler (pink), Green Grape, Black Cherry Tomato, and Jubilee (yellow and orange). Quite the colorful harvest!
My favorite ways to eat fresh tomatoes – salsa, pasta sauce, soup, salad, and sandwiches! Or, just eat them plain! Growing up, tomato sandwiches were an almost daily fixture in the summer. I like traditional tomato sandwiches, but my favorite is a toasted, open-faced sandwich. Growing up, we called it a Summer Sandwich. Matt and I enjoyed our first sandwich a few weeks ago. Tastes even better when you grown the tomatoes in your garden! The sandwiches are especially good if you are local and can purchase FredBread. Great bread baked in downtown Huntsville, by a guy named Jeff!
I haven’t included any measurements in the “recipe.” This is just a general guideline. Feel free to customize it to your tastes. Hope you like it!
Summer Sandwich
(a.k.a. Toasted Open-Faced Tomato Sandwich)
Bread
Mayo
Mustard
Tomatoes, sliced
Salt and Pepper
Onions, sliced
Herbs, fresh or dried, basil, parsley, etc.
Cheese
Slice bread. Spread with mayo and mustard. Top with sliced tomatoes. Sprinkle with salt and pepper. Add onion slices. Top with herbs. Cover with cheese. Toast in a preheated 350º F toaster oven (or regular oven) until the cheese melts. Sprinkle with a few extra fresh herbs if you want. Serve and enjoy the taste of summer!
Shortcut Dobosh Torte
Today’s post is in honor of my dad, Grady. Today would have been his 78th birthday. My mom’s writing encouraged me to start this blog. But it was my dad’s love of food and cooking that inspired me to cook.
Dad (aka Poops) was not a fan of desserts but he loved this Shortcut Dobosh (Dobos?) Torte. Growing up, I made it for Father’s Day and his birthday almost every year. After reading the Wikipedia link for Dobos Torte, I am not convinced this is a true Dobosh Torte, but it certainly is a fast version. The secret to this quick torte/cake is pancake mix! I know it sounds odd, but it makes a nice torte. The cake layers are dense and spongy, yet light and airy at the same time. I have no idea where we acquired the recipe – it’s another faded clipping in my mom’s old photo album cookbook. It’s been a family favorite for as long as I can remember. I’ve made a few changes over the years, but it’s roughly the same recipe.
Back in 2006, Penzeys Spices, published a cooking magazine, Penzeys One. Each issue had a theme and they asked readers and catalogue subscribers to submit recipes matching the theme. For this particular issue (Volume 1, Issue 4), Penzeys issued a call for recipes from folks named Smith. Well, I’m a Smith so I submitted a few recipes. This torte recipe was selected (along with my Roasted Rosemary Walnuts recipe). They wrote a nice article and included a few photos. If you click on the photos, at the end of this post, you might be able to read the article if you are inclined. Or, if you want, you can even order back issues of the magazine. They are $6 plus $2 shipping. You can usually get back issues at Penzeys retail shops, too.
Hope you will give this recipe a try, even though it sounds odd since it’s made with pancake mix! Enjoy…
Shortcut Dobosh Torte (Print recipe)
Cake:
5 eggs
½ teaspoon salt
1 teaspoon vanilla (Penzeys of course!)
1 cup sugar
1½ cups pancake mix (We use Bisquick. I wonder if the gluten-free mix would work?!?)
Filling:
2 cups whipping cream
½ teaspoon vanilla
¼ cup sifted confectioners’ sugar
¼ cup cocoa powder (Penzeys :)
pinch of espresso powder (or instant coffee), optional
Garnish:
2 squares (2 ounces) semisweet chocolate, shaved or grated
¼ cup slivered almonds, toasted
Preheat oven to 350° F. In a large mixing bowl, combine eggs, salt, and vanilla. Beat until thick and lemon colored, about 5 minutes. Gradually beat in the granulated sugar. Fold in the pancake mix. Pour into two* greased and wax paper (or parchment) lined 9×1½ inch round cake pans.
Bake for 12 to 15 minutes. Cool slightly. Then, remove the cakes from the pans. Peel off the waxed paper or parchment paper. Let the layers cool completely on a cookie rack.
Now the tricky part…using wooden toothpicks as guides, split each cake into two layers (so you end up with four even layers). My layers were usually lopsided. So I came up with a different method…
*I pour the batter evenly into three round cake pans. So no slicing of the layers is needed. It doesn’t matter if the cake is three layers or four layers. You could even use two pans and keep them whole. You would have extra frosting that could be used to frost the sides. So it would be a 2-layered cake instead of torte. It would still taste good!
Please use the method you prefer (which might be limited by the number of round cake pans you have!).
Make filling by combining whipping cream, vanilla, confectioners’ sugar, cocoa powder, and espresso powder. Whip until creamy and thick.
To assemble torte, place cake layer on serving plate cut side down (if you sliced your layers). Spread with 1 cup of filling; sprinkle with about 1 tablespoon of the shaved chocolate. Repeat for the remaining layers.
Garnish: Sprinkle toasted almonds and grated chocolate on the top layer. Serves: 10-12.
The Flaming Pot Holder 