Fridgg: What's For Dinner?

Weekly Wanderings {week 39}

Drip…

Repurposing a recipe fail.

Writing by night light.

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Links I’ve loved lately:

Love this simple explanation of general relativity.

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Things I want to eat:

I mean honestly, who doesn’t love fried mashed potato balls?

Yes to all the tacos.

This is my kind of stuffing.

Amazing comfort food.

These date squares look so tasty.

Moo shu chicken was always my favorite thing to order at Chinese restaurants.

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Weekly Wanderings {week 38}

Traffic jam, LA-style.

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Links I’ve loved lately:

Somebody make me one of these, please!

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Things I want to eat:

Today’s Son’s birthday! Among other things, I made him a batch of sesame nori roasted cashews. So good.

Snickerdoodle bread is an excellent excuse to eat snickerdoodles for breakfast, which is an idea I can totally get behind.

Pierogis were my favorite growing up (though ours always came frozen).

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Weekly Wanderings {week 37}

That wonderful thing when a friend makes you a bunch of healthy deliciousness, which feeds you for the next week. <3

Somewhere…

Hot pot.

Cold ice cream.

Forgotten.

Still eating breakfast tacos after our Austin trip.

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Links I’ve loved lately:

YASSSSSS I so want one of these.

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Things I want to eat:

Son’s dad has been sending che xoi nuoc home with us whenever we visit recently, so now I really want to learn to make it.

I am always all about everything chocolate peanut butter.

And while we’re on the topic of my obsessions, black sesame everything.

This pumpkin pasta looks pretty amazing.

These coconut maple-glazed carrots sound wonderful.

And miso cauliflower? Yeah, I could totally do that.

These apple fritters are making me swoon.

The absolute cutest totoro egg toasts!

When I was a teenager, I was obsessed with Violet Crumble. So now, every time I see a recipe for honeycomb candy, I really really want to make it…

I adore scallion pancakes, especially if there’s bacon involved!

This ramen looks amazing, in the trashiest possible way.

I mean, who *wouldn’t* love a homemade twinkie bundt cake?!

These baklava bars sound pretty amazing.

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Weekly Wanderings {week 36}

I love being able to go for a run in the morning.

Buuuut… I’m a total night owl, so it’s a very, very rare occasion when it happens!

Still, there’s something so special about a fresh new day.

Chè Trôi NÆ°á»›c – mung bean-filled mochi, in a sweet ginger soup. So good, so comforting.

Daikichi sushi.

Oh so tasty – I love these more interesting versions of inari sushi!

Teppanyaki.

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Links I’ve loved lately:

This bookstore hotel looks pretty darn cool.

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Things I want to eat:

I always, always want sesame balls.

I’ve been wanting to learn to make bolognese, and this asian bolognese sounds even better!

I got a pressure cooker for Christmas a year ago, and haven’t taken it out of the box yet… but this Korean beef short rib stew sounds like the perfect way to break it in!

Pork belly is always a yes in this household.

This butter sage chicken looks insanely good.

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Triple Chocolate Flourless Brownie-Bottom Cheesecake

Death by chocolate… very appropriate for Halloween, don’t you think?

I made this a few years ago, when my grandmother had to go gluten-free so we planned an entire gluten-free Thanksgiving for her. This cheesecake is rich, decadent, and oh so chocolatey… and completely flourless! Highly recommended for all the chocolate-lovers in your life.

Recipe originally found on Fridgg, but sadly the original link to the recipe no longer works.

Ingredients

• 4 eggs
• 1 cup dark chocolate cocoa powder
• 1/2 cup honey
• 1 tbs vanilla extract
• 1/3 cup coconut oil
• 3/4 cup milk chocolate chips
• 3/4 cup semi sweet chocolate chips

• 2/3 cup mascarpone cheese
• 1 cup fat free ricotta cheese
• 1 egg yolk
• 1/3 cup dark chocolate cocoa powder
• 1/3 cup milk chocolate chips
• 1/3 cup semi sweet chocolate chips
• 1 tsp vanilla extract
• 1/4 cup honey

Cooking Directions

1. Preheat the oven to 350°F. Grease the bottom of a pie tin with a bit of coconut oil.
2. Combine the first 5 brownie ingredients in a large bowl. Mix with a hand mixer until all the ingredients are incorporated.
3. Combine 3/4 cup of milk chocolate chips with 3/4 cup of semi sweet chocolate chips in a microwave safe bowl. Melt the chocolate chips by microwaving on low and stirring every 20 seconds until the chocolate is melted. Make sure not to overcook the chocolate chips!
4. Pour the melted chocolate into the existing brownie batter stirring the batter as your pour. Once incorporated, pour the brownie batter into the prepared pie dish and bake for 15 minutes at 350°F.
5. After 15 minutes, remove the pie plate from the oven and set aside to cool while you make the cheesecake part. The brownies will be very underdone at this point, but that’s ok. Reduce the oven heat to 325°F.
6. Combine the 1/3 cup of milk chocolate chips and the 1/3 cup of semisweet chocolate chips and melt them in the oven using the technique described above.
7. Once chocolate is melted, combine the mascarpone, ricotta, egg, egg yolk, vanilla, cocoa powder, honey and melted chocolate in a large bowl and beat with a hand held mixer until smooth.
8. Pour the cheesecake filling onto the partially baked brownie bottom. Bake in a 325°F oven for 40-50 minutes or until the center of the cheesecake springs back when touched.
9. Let cool, and enjoy!