Three words: Heirloom Dishwashing Liquid. This fine specimen of liquified soap, with which one might cleanse the scum and villainy off of one's dishes – indeed, both fine china AND...
Jamieson’s Chocolate Cake
This recipe contains no gluten or dairy. It tastes delicious, and is super moist and massively chocolatey. Most people would never know it was missing anything. I adapted it from a brownie recipe at http://www.delightedmomma.com/2012/05/flourless-zucchini-brownies.html
1 cup almond butter (I used half sunflower butter, half almond butter. You can probably use peanut butter too)
1/3 cup honey
2 tablespoons brown sugar
2 medium/large zucchini
1/4 cup gluten-free Bisquick baking mix (optional)
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chocolate chips (we used Ghirardelli semi-sweet, which happen to be dairy free)
Preheat oven to 350 degrees. Liberally grease a 9″x9″ baking pan.
Combine almond butter, honey, and brown sugar in a large bowl.
Grate zucchini on a box grater or in a food processor. Then chop the strands finely, into tiny pieces. Pile the pieces into a thick layer of paper towels (or a clean kitchen towel) and wring to get some of the liquid out. You don’t want it dry as sawdust, but if you skip this step your cake will turn out too moist and watery.
Add zucchini to bowl, along with the remaining ingredients. Stir until combined.
Pour into the prepared baking pan. Bake for 40-45 minutes, or until a toothpick comes out clean.