Potato and Quinoa Cakes 

So, technically this isn't a recipe that requires baking of any kind, but it is so easy and simple and delicious, that I have to share it with you. The entire dish takes about fifteen minutes total.

They should look something like this ^ 

Ingredients:

Canola oil + brush
About 2 cups shredded potatoes (I used dried potatoes and dehydrated them)
1 cup cooked quinoa
2 eggs
1/2 tsp. salt
1/2 tsp. pepper

Directions:

1) In bowl, combine potatoes, quinoa, eggs, salt and pepper. Stir until evenly mixed, but try not to break apart the potato shreds.

2) Heat non-stick skillet over medium heat. Brush oil onto pan when hot and place tablespoon sized balls into the pan. (Important: if you are using an ice cream scoop or something similar, make sure to gently press the ball together before placing it in the pan.) Press the balls down so that they become squat cakes.

3) Cook the patties until crisp and medium-brown on one side, and then flip it to do the same on the other.

4) Remove cakes from pan and let drain on paper towel, preferably on a cooling rack. Continue this procedure for the rest of the mixture, making sure to oil the pan before each new batch.

5) Serve warm with hummus, yogurt, chicken, or anything else you'd like. These patties are very healthy and are delicious for any meal of the day.


Until next recipe...
~Ally~

Simple Phyllo Dough and Chocolate Cream Cheese Dessert

This recipe is so simple, so decadent, and so perfect for any special occasion. It looks and tastes gourmet, fit to challenge anything at a five-star restaurant. If you are not familiar with phyllo dough, prepare to be amazed at your own skills.

Step 1: Phyllo Dough
Ingredients: 1 package fresh prepared phyllo dough
                  Melted butter
                  Cinnamon Sugar (Add more cinnamon to the mix if you're a fan)
Directions:
Prepare your work space before rolling out the dough. Have a cookie sheet and a lightly damp towel at the ready. Roll out the phyllo dough from package. (Keep covered with dampened towel when not in use.) Making sure to Cut through all of the layers, make three by three inch squares (or any other consistent shape) with pizza cutter or knife. Separate into groups of about four layers and place on a new cookie sheet. Carefully brush a bit of melted butter onto top sheets and sprinkle with cinnamon sugar. Bake in oven according to the directions on the package. Take them out when the top sheets are crisp and golden brown.

Step 2: Chocolate Cream Cheese "Filling" (Can be made in advance) 
Ingredients: 8 ounces cream cheese
                 1/4 cup powdered sugar
                 1/4 cup heavy cream
                 1 cup semisweet chocolate chips (or darker chips, for a more "mature" dessert)
Directions:
In a double boiler, melt the chocolate with the cream, stirring continuously. (Make sure that the bowl does not get too hot in fear of getting a grainy mixture. Feel free to take the bowl off of the heat when necessary.) When the chocolate is completely melted and the cream incorporated, take the bowl off of the heat. In a new bowl, cream together cream cheese and powdered sugar with an electric mixer until smooth. Slowly fold in a small amount of the chocolate mixture. Once it is consistent, add in the rest of the chocolate mixture. Scoop into plastic Zip bag or a piping bag and refrigerate until ready to use.

Step 3: Assembly (Must be done right before serving)
Ingredients: baked phyllo dough squares
                  chocolate cream cheese mixture
                  flat-sliced strawberries (optional, but preferred)
                  fresh mint leaves for garnish (if accessible)
Directions:

Finely slice dough, brush with butter and sprinkle sugar for
phyllo dough nests. They make a great topper!

Place one stack of phyllo squares onto the serving plate. Carefully pipe or plop with a spoon (or whatever strikes your fancy) some of the chocolate mixture on top. Smooth down the filling if necessary. You may add strawberries now if desired, as long as they lay flat. Place another square on top of this. There should be at least a quarter inch of filling in between. Add another layer of the chocolate [and strawberries], then another square, and then finish off the top with more chocolate and perhaps a fanned strawberry and some fresh mint leaves.

You've just made yourself a lovely dessert worthy of any professional kitchen. Feel free to tweak the recipe for your own likes; perhaps you'll try a different fruit, or lighten the mixture a bit with some whipped cream, or use a different type of chocolate... the possibilities are as unlimited as the imagination. Tell me what you do with this in the comments below.

Until next recipe...
~Ally