Martinis & variations

Martini

Gin, frozen, (Hendricks or Venus)	4 ounces
Vermouth, sweet	Splash
Olives or lemon rind	Garnish

1. Swirl the vermouth in a frozen martini glass, tossing any that doesn’t freeze to the glass. 
2. Pour in the gin.
3. Garnish with olives or lemon.

Appletini

Vodka, Skky	1 ½ ounces
Vodka, apple flavored	1 ½ ounces
Green apple syrup	¼ ounce
Lemon  juice, fresh	¼ ounce
Apple slice	Garnish

1. Shake all ingredients (excluding the garnish) with ice.
2. Pour into a chilled glass.
3. Garnish with apple slice, if you’re feeling fancy.

Chocolatini

Bailey’s Irish Creme	2 ounces
Creme de Cacao	1 ounce
Vodka, Skky	1 ounce
Cocoa powder	1 tablespoon
Sugar, brown	1 tablespoon

1. Combine the cocoa powder and sugar on a plate. 
2. Shake all liquid ingredients with ice. 
3. Wet the rim of a chilled glass with Bailey’s, and coat the glass’s rim with the cocoa-sugar mixture. 
4. Pour the chocolatini into the glass, and serve.

Chocolate persimmon cake

Flour, all-purpose	½ cup
Flour, whole-wheat	½ cup
Cocoa powder, unsweetened, Dutch-processed	6 tablespoons
Baking soda	2 teaspoons
Salt	½ teaspoon
Cinnamon, ground	1 teaspoon
Cloves, ground	½ teaspoon
Butter, unsalted, room temperature	½ cup
Sugar, granulated	½ cup
Sugar, light brown	½ cup firmly packed
Eggs	2 large
Yogurt, full-fat	½ cup
Persimmon pulp	1 ½ cups
Chocolate chips, extra dark	½ cup

1. Preheat the oven to 375°F; lightly butter a 6-cup Bundt pan. 
2. In a medium bowl, combine the flours, cocoa powder, baking soda, salt, cinnamon, and cloves; set aside. 
3. In a large bowl, with a handheld mixer, cream together the butter and sugars until light and smooth, about 3 minutes. 
4. Add the eggs, one at a time, and the yogurt, and mix after each addition until smooth. 
5. Add the persimmon pulp and the flour mixture, alternating between the two, in four additions, mixing after each addition until well combined. 
6. Fold in the chocolate chips. 
7. Pour the batter into the prepared pan. 
8. Bake for 1 hour, until a toothpick inserted in the center comes out clean. 
9. Let the cake cool on a wire rack for 10 minutes. 
10. Place a second rack on the top of the pan, flip, and gently shake the pan to release the cake. 
11. Flip the cake back over, allow to cool 2 to 4 hours, then wrap it tightly in plastic wrap. 
12. Best served the morning after you make it. 

Recipe from Guittard Chocolate Cookbook

Raw frozen layered banana cake

Tools
Blender or food processor
Springform pan, tall sided
Squeeze bottles, large
Q-tips
Frosting knife, small
Toothpicks
Patience
Crust
Raw flour, such as buckwheat	1 cup
Dates or prunes	1 cup
Chocolate layer
Bananas	3
Cacao	¼ cup
Salt, fine	½ teaspoon
Vanilla	1 teaspoon
Cinnamon, ground	1 teaspoon
Honey, maple syrup, or agave	1 tablespoon
Water	If needed
Vanilla layer
Cashews, raw	1 ½ cups
Honey, maple syrup, or agave	3 tablespoons
Vanilla bean, seed scraped	1
Water	1/3 cup, scant
Lemon juice, fresh	1
Beet layer
Beet juice, fresh	½ cup
Bananas	2
Pine nuts	½ cup
Honey, maple syrup, or agave	1 ½ tablespoons
Coconut oil, melted	2 tablespoons
Mint layer
Mint leaves, fresh	2 cups
Avocado	½
Honey, maple syrup, or agave	¼ cup
Salt, fine	½ teaspoon
Lemon juice, fresh	1
Nut milk	¼ cup, scant
Bananas	2
Drizzle
Coconut oil, melted	1 tablespoon
Maple syrup	1 tablespoon

1. In a blender, process the flour and dates or prunes until the mixture starts to stick together somewhat.
2. Press into the bottom of a lined springform pan; set aside. 
3. Rinse out the blender bowl. 
4. Process each layer of ingredients until smooth, and transfer to a squeeze bottle; rinse and use the same blender bowl for each layer. 
5. You may order the layers as desired. I started with a thin layer of chocolate. 
6. Freeze until the layer hardens, and then pour on another layer; repeat until you use all the layer mixtures. 
7. Freeze the cake overnight. 
8. Prepare a hot water bath to dunk the pan into so that the cake releases from the sides. 
9. Transfer to a serving plate. 
10. Whisk together the drizzle ingredients, and then drizzle over the cake. 

Recipe from One Green Planet.