Ingredients:

½ cup bitter sweet chocolate

1 stick (1/2 cup) unsalted butter

¾ cup sugar

3 large eggs

¾ cup unsweetened cocoa powder

1tsp vanilla

½ tsp cinnamon

¼ cup peanut butter

¼ cup cream cheese

Instructions:

Preheat oven to 375°F and spray with cooking spray 4 baking ramekins.

Chop chocolate into small pieces and microwave in 30 second intervals until JUST melted. In saucepan, place melted chocolate, cocoa powder, sugar, cinnamon, vanilla and butter, stirring until JUST smooth. Remove from heat, add eggs and whisk well.

In separate bowl combine peanut butter and cream cheese. Roll into equal sized balls and place in freezer for 15 minutes. Remove from freezer and place each ball at bottom-center of each ramekin and fill ¾.

Chocolate-Peanut Butter-Cream Cheese Truffle Cakes

Place ramekins on a cookie sheet and place in center rack of oven for 25 minutes.

Cool for 5 minutes and invert onto a dessert plates. Dust cakes with additional cocoa powder, powdered sugar, crème fraiche, yogurt, chocolate sauce or mixed berries. These cakes will keep well in an airtight container for one week.

Makes 4 mini cakes

Garlic Black Bean Soup

Ingredients:

28 oz canned black beans drained

3 cups chicken stock

¾ cup bacon crumbled

2 large white onions

6 garlic cloves chopped

1 cup red wine

1 tsp dried chipotle

1 tsp cumin

1.5 Tbs orange zest

1 tsp fresh rosemary

salt and pepper to taste

Instructions:

Cook crumbled bacon, drain off fat and set aside.

In stock pot, sautee onions, wine and garlic for 5 minutes on medium heat.  Add herbs/spices, orange zest , chicken stock and black beans and cook on medium heat for 10 minutes.  Set aside to cool for 20 minutes.

Place soup in blender until smooth.  Reheat and serve with your favorite garnish.

*Granish options:  orange zest, ricotta cheese, sour cream, crème fraiche, cilantro, raw onions, chives, parmesan, avocado.