Though we live in a rather built up and populated area, we are lucky enough to have a lot of wildlife around.
I mean does it get any better than having Target and Costco practically within walking distance, a major highway just a couple miles away, and birds and bunnies and deer and more frolicking in the yard? I think not.
The majesty of wildlife is really something.
We’ve had a raccoon visit us right at the kitchen window, which Mom still finds horrifying and I still love. Raccoons also had a habit of getting into the hummingbird feeders, which is rather strange to me.
There have been deer, from a mom and her baby to majestic visitors, grazing at the bird feeder.
Ducks. Lots of ducks, sometimes twenty at a time. The best is when the trail of babies come from half a neighborhood away, waddling through the street like they own the place. I never get tired of watching them.
Did a little baking this morning for Sunday Supper this weekend. #cake #cakecakecake #chocolate #carob #flourless #flourlesschocolatecake #glutenfree #sundaysupper #baking #food #foodporn #foodpic #foodgasm #foodgawker #tastespotting #thekitchn #yahoofood #forkyeah #feedfeed #f52 #tastespotting #buzzfeedfood #huffposttaste #nom #bhgfood #foodphotography #foodblogger
More squirrels and those oh-so-adorable but oh-so-destructive red squirrels than we know what to do with and enough chipmunks to keep us entertained at all times.
Birds and hummingbirds fly and sing and eat and fight with each other.
There have been groundhogs (with babies!) and opossums and wild turkeys, hawks and butterflies and dragonflies.
Recently the bunnies have come back out, just in time for Easter!
This Flourless Chocolate Torte is also just in time for your Easter dinner. I used carob, you’ll use chocolate, but either way it is out of this world, crazy delicious. It has almost this pecan pie without the nuts thing going for it with all the butter, eggs, sugar, and bourbon. Small slice is rich enough to satisfy, making this impressive, yet deceptively easy to make dessert perfect for a crowd.
The top is crackly and crunchy and the interior is silky smooth and just a little gooey. Plus, it’s naturally gluten free. Whether you are gluten free or not, you need this cake in your life!
- 18 tablespoons unsalted butter, cut into pieces
- 9 ounces carob or dark chocolate chips
- 1 ½ cups granulated sugar
- 7 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon
- Preheat oven to 375 degrees F. Butter a 9 inch cake pan, line it with parchment and butter the parchment.
- In a large bowl, place the butter and carob or chocolate chips. Melt in the microwave in 30 second increments, stirring in between, until the butter and chips are completely melted. Stir until well combined.
- Stir in the sugar and allow to cool for a couple minutes.
- Add the eggs one at a time, making sure to stir in each egg completely before adding another. Stir in the vanilla and bourbon and mix until a glossy, uniform mix is formed.
- Pour into the prepared pan and bake for 30-60 minutes. I know that’s a wide range – the original recipe called for 30 minutes, but mine took about 60. I don’t know if that is just because of the carob, so start checking at 30 minutes, but be prepared to cook it for 60.
- The cake is done with the top is crackly but the cake is still rather jiggly, particularly in the center. Serve warm or cool completely in the pan. Cake may be stored in an airtight container in the refrigerator for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature about 1 hour.
Recipe adapted from Well Plated
- Prep Time: 10 minutes
- Cook Time: 1 hour
Don’t forget to check out the other Sunday Supper dishes! Thanks to Cindy from Cindy’s Recipes and Writings for hosting!
Make Ahead Sunday Supper Brunch Recipes
- Apple and Bacon Cornmeal Scones by Caroline’s Cooking
- Lemon Crumb Cake by Life Tastes Good
- Nana’s New York Crumb Cake by The Crumby Cupcake
- Overnight Nutty Coffee Cake by Family Around The Table
- Asparagus Quiche in Hash Brown Crust by Wimpy Vegetarian
- Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
- Ham and Cheese Empanadas by Asian In America
- Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
- Overnight Breakfast Casserole by Soulfully Made
- Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
- Sous Vide Egg Bites by Cricket’s Confections
Sides and Veggies
- Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
- Baked Chili Maple Bacon by Food Lust People Love
- Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
- Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
- Vegetable Lasagna by Cindy’s Recipes and Writings
- Carrot Cake Pancakes by Brunch-n-Bites
- Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
- Flourless Chocolate Torte by Pies and Plots
- No Bake Peanut Butter Pie by The Freshman Cook
- Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
- Strawberry Almond Crumble by Sunday Supper Movement
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