Beet Cake from The Thirteenth Year with Courtnee Draper! скачать в хорошем качестве

Beet Cake from The Thirteenth Year with Courtnee Draper!

Courtnee Draper (The Jersey, Thirteenth Year, Stepsister From Planet Weird) whips up a Chocolate Beet Cake with the voice of Kim Possible, Christy Carlson Romano. Subscribe: http://bit.ly/subscribeCCR Follow Courtnee Draper: Instagram:   / courtneedray   Follow Christy Carlson Romano: Facebook:   / officialchristycromano   Instagram:   / thechristycarlsonromano   Twitter:   / christyromano   Follow Brendan Rooney: Instagram:   / thebrendanrooney   Official Website: https://www.christycarlsonromano.com Watch More Christy’s Kitchen Throwback:    • CHRISTY'S KITCHEN THROWBACK | Christy Carl...   About Christy Carlson Romano: Christy has been a working actress and singer since she was 6 years old. She moved to Los Angeles with her mother when she was 14 to star in the Disney Channel franchise, Even Stevens as Ren Stevens alongside Shia LaBeouf. Christy enjoyed many years with Disney gaining an Emmy nomination for her voice work as Kim Possible and starring on Broadway in Beauty and the Beast. She went on to balance her college career at Barnard College, Columbia University with filming movies for ABC Family including: ‘Campus Confidential’, ‘Taking Five’, ‘The Cutting Edge 2: Going for the Gold’, and ‘The Cutting Edge 3: Chasing the Dream’. Christy returned to Broadway in her mid twenties and learned to puppeteer in the Tony-Award winning ‘Avenue Q’. Christy was married to her husband on New Years Eve , 2013 in Banff, Canada after having met in a screenwriting class in college. She became impassioned with directing and made her debut in Lionsgate’s “Christmas All Over Again”. While she still works as an actress, she enjoys living in Orange County with her husband, Brendan Rooney, and daughters, Isabella and Sophia. Vegan Gluten-Free Chocolate Beet Cake Ingredients 3 cup almond flour 3/4 cup cocoa powder 2 cups granulated sugar 2 tsp baking soda 1 1/2 tsp baking powder 1 tsp salt 2 cups beet puree, 6-7 small beets 1 cup warm water 3/4 cup apple sauce 1/3 cup canola oil 1 tsp vanilla extract 1 cup chocolate chips Chocolate Ganache 1/2 cup canned coconut milk 1/2 cup chocolate chips Directions 1.Place beets in a large pot and cover with about 2 inches of water. Bring to boil. Reduce heat and simmer for about 30 minutes until beets are soft and can be easily pierced with a knife. Remove from heat, drain, and allow beets to cool for 15-20 minutes. Once cool enough to touch, remove skins and place in a food processor. Blend until smooth. Set aside. 2.Preheat the oven to 350 degrees Fahrenheit. Spray a 10" Bundt pan and set aside. 3.In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl whisk together beet puree, apple sauce, water, canola oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips. 4.Transfer to prepared Bundt pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely. 5.To make the Chocolate Ganache place chocolate chips in a small, shallow bowl. Heat coconut milk to a scald (you should see a skin form over the surface). Pour over chocolate chips and cover for 5 minutes. Gently stir together until the ganache is well combined and thickened. Pour over cooled cake and serve.