Well, it was cleaning day,
and all the V-day decorations came down.
All but the sweet balloon and single rose that hubby brought me on Friday.
I love Valentine's Day.
I love the reminder to make the effort to show in a real sense my love for others.
It was frigid on Saturday,
so there was no visitation at church.
Hubby and I had the whole day together.
Of course the day involved a workout,
we cooked together for the fellowship dinner on Sunday,
and then we had a simple dinner together.
What was the romantic dinner?
3 cheese ravioli and a side salad!
Yep, there it is - dump it in the pot and heat it up.
We did add 2 sweet italian sausage links.
It is better than eating at a O.G. which overcooks there GF noodles.
It is better than eating too many calories because restaurant portions are too big.
It is better than waiting in line with all the other love birds.
AND - we both really love it - it is a special treat!
What did we cook for the fellowship dinner?
Well there was a flourless chocolate cake -
a strawberry cream pie -
cucumber salad (with heart shaped cucumber slices)
a melon salad (again with heart shaped fruit)
and a "fit men cook" lasagna.
I guess that was our second Valentines Feast.
Have you ever had a flourless chocolate cake -
naturally gluten free and rich and delicious.
Hubby raved and raved and is looking forward to some slices that I tucked in the freezer so that he doesn't overdo it.
Flourless Chocolate Cake
8 oz medjool dates, pitted (I "oopsed" and used 8 dates and it still worked)
1/2 c water
1 1/2 sticks unsalted butter or dairy free sticks
12 oz semisweet chocolate chips (or dairy free chips)
6 large eggs separated
1/4 c coconut sugar
Preheat oven to 325.
Spray 9 inch springform pan with cooking spray.
Line with parchment (just on bottom) and spray again.
Put the dates and 1/2 c water in a small saucepan and simmer.
Cook about 8 min.
Remove, cover, let cool.
Puree in blender of food processor.
Combine butter and chocolate chips and melt on stove (or microwave).
Whisk in pureed dates, egg yolks, and coconut sugar.
Whip egg whites until stiff.
Fold into the chocolate mixture.
Pour batter into prepared pan.
Bake 45 minutes or until set and just starting to crack.
Let cool in the pan completely.
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