Chocolate Pumpkin Torte


My favorite thing about fall is squash! Pumpkin being my favorite for baking. This torte was inspired by a recipe in Eating Well, so not only does it taste great, but it’s healthier for you than most desserts, coming in at a modest 194 calories per serving.

1/2 c semisweet chips
1 TBSP butter
1 TBSP coconut oil
3 eggs
2 egg whites
1 c pumpkin purée
1/2 c coconut palm sugar
1/2 c cocoa powder
1 tsp vanilla
1 tsp pumpkin pie spice
1/2 tsp salt
Cocoa nibs (optional for garnish)

Preheat oven to 350 and spray a 9 inch springform pan.

Melt chocolate, butter and coconut oil together. I use the micro at 30 percent power in 1 minute intervals.

Best together eggs, pumpkin, sugar, cocoa, vanilla, spice and salt until smooth. Add chocolate mixture, beat till smooth. Pour into pan.

Bake for 30 – 40 minutes until set.

Garnish with cocoa nibs.

Serves 10.

Truffled Crab Pasta


This is the perfect dish for when you want something fancy on a weeknight. I usually have creme fraiche and pasteurized crab meat on hand for just such an occasion. I topped this luscious dish with some toasted breadcrumbs to add some crunch and a little truffle salt for added decadence.

1/2 lb pasta
8 oz creme fraiche
16 oz spinach
8 oz crab meat
1/2 c toasted breadcrumbs
Truffle salt

Cook pasta according to package.

Heat creme fraiche over medium low heat for about 5 minutes in a 12 inch skillet. Add spinach and cook until wilted, stir in pasta and crab, cook for 2 minutes to heat through.

Serves and top with breadcrumbs and truffle salt.

Serves 4.