Sweet potato and brie flatbread
1 pound frozen pizza dough, thawed (I use the whole wheat dough from Trader Joe's)
a little flour or cornmeal for the baking sheet
1 medium sweet potato, peeled and thinly sliced
1/4 red onion, thinly sliced
8 sprigs fresh time, chopped
2 Tbsp olive oil (I think I used a little less and it was plenty!)
2 tsp red wine vinegar
4 oz Brie, sliced (I don't know how many ounces the wedges are at Joe's but one wedge is enough).
Heat oven to 400 (on our Verano oven, 375 is plenty hot). Shape the dough into a large oval and place on a flour-dusted baking sheet. In a medium bowl, toss the sweet potato, onion, thyme, oil, vinegar, and a little salt and pepper. Scatter over the dough. Bake for about 15 minutes till the sweet potatoes are tender. Take out, place the slices of Brie over the top, and return to oven for another 5-10 minutes till potatoes are done and cheese is melted.
And now for dessert...
Flourless Chocolate Cake (WARNING: DUE TO THE SCRUMPTIOUSNESS OF THIS CAKE, YOU MIGHT LOSE YOUR ABILITY TO PORTION-CONTROL)
1 cup (2 sticks) of butter (See, that's why it's so delicious!)
1/4 cup cocoa powder, plus more for the pan
1 1/4 cups heavy cream
8 oz bittersweet chocolate chips
1 cup white sugar
1/4 cup confectioners sugar (optional)
Heat oven to 350. Butter a 9-inch springform cake pan and dust with cocoa powder. In a medium saucepan, heat the butter with 1/4 cup cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth. Remove from heat.
In a medium bowl, whisk together the eggs, sugar, and cocoa powder; whisk in the chocolate mixture. Transfer the batter to the prepared pan and bake until puffed and set, 35-40 minutes. Let cool in the pan for 1 hour (if you're patient enough to do so; I can never wait more than 15 minutes). Dust the cake with confectioners sugar if you like.
Using an electric mixture, beat the 1 cup of heavy cream with 1 Tbsp white sugar until soft peaks form. Serve the cake with the whipped cream.
Let me know if you try the recipes and if your tastebuds dance as much as mine do when I make them.