Without a doubt one of the best home made chocolate cake recipes I have come across.
Preheat oven to 350F.
Lightly spray a 9×13 baking pan with Vegetable Oil spray and dust lightly with flour.
2 x 8in Round pans
12 cup Bundt cake pan
Line 24 Muffin Cups with paper liners
In small mixing bowl, combine and set aside:
1 2/3 cups Flour
2/3 cup sifted Cocoa
1 1/2 teaspoon Baking Soda
1 teaspoon Salt
In large mixing bowl, cream together:
1/2 cup Shortening
1 1/2 cups Sugar
Beat until light and fluffy then add:
2 eggs, one at a time and beating well after each addition
1 1/2 teaspoons Vanilla
Continue beating for another minute.
Gradually stir in dry ingredients alternating with:
1 1/2 cups Buttermilk
Beginning and ending with Dry Ingredients.
Beat for 2 minutes on Medium speed, scraping sides of bowl occasionally.
Pour batter into prepared pan(s).
Bake until wooden pick inserted comes out clean: 35 minutes for 9×13 or 8″Rd, 40 – 45 for Bundt, 18 – 20 for Cupcakes.
Remove from oven, cool in pan for a few minutes before turning out onto wire racks to cool completely.
*2 sheets puff pastry
1 (420 g) can red kidney beans, drained, washed and mashed
1(420g) can Black Beans, drained, rinsed well
1 cup frozen corn, thawed
1 medium carrot, grated
1/4 red pepper,diced
1/2 an onion, diced
3 Tbsp tomato paste
1 package Taco Seasoning
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
1/4 cup milk
Preheat oven to 350F (180C)
Prepare baking tray: line with Aluminum Foil and lightly spray with Vegetable Oil Spray.
On a dinner plate mix together 1/4 cup sunflower seeds and a few tablespoons of sesame seeds; set aside.
Microwave grated carrot, onion and red pepper for 2 minutes.
Stir Corn into the Vegetable mixture to assist final thawing.
Mash kidney beans in medium size mixing bowl.
Add vegetable mixture to the mashed kidney beans and mix well.
Add black beans, tomato paste, taco seasoning and cheeses, stir well.
Place puff pastry sheet on work surface and put half of the kidney bean mixture in the center of the puff pastry and spread a little to make a rectangular shape.
Fold bottom edge up, then bring in sides, to form an open envelope shape. Finally, fold down the top section, sealing as you go.Using your hands, gently shape the envelope into a puffy rectangular shape.
Brush the top side with a bit of milk and dip into Sunflower/Sesame seed mixture.
Place on prepared baking tray.
Make the second roll, place it a few inches away from the first roll.
Bake in preheated 350F oven for 35 minutes or until golden brown.
Serve with Salsa and Guacamole.
* The puff pastry will be thawed enough to work with if you take it out of the freezer before you begin making the bean mixture and just leave it on the counter. Same with the frozen corn.
In medium mixing bowl combine and whisk together: 2 cups flour
4 slightly generous teaspoons of baking powder
2 Tbsp sugar 1 tsp saltMake a well in the center. In small mixing bowl whisk together 2 eggs
1 Generous tsp Vanilla
1/3 vegetable oil or melted butter (<- extra flavour with the second option)
1 + 1/2 cups milk … Start with a cup of milk but keep the milk close by
Add the wet ingredients to the dry and whisk together. You will need to add milk to get the right consistency. When you get really good at this you can heat your pan while making the batter.
Heat pan to med-high heat. 350 on an electric griddle. (To test griddle/pan, sprinkle a few drops of water on surface…if bubbles skitter around the pan it is good to go) Spray heated pan with a bit of veg oil spray.
Using ladle, pour a scant scoop onto hot pan. Cook pancakes until puffed and dry around edges. Flip and continue to cook until lovely and golden.
Now you can spray the pan again but the fat in the pancake will allow you to continue cooking pancakes if you are using a non stick griddle/pan.
Top with warmed Maple Syrup. Or Strawberries and Whipped Cream.
Pancakes with Fresh Strawberries and Whipped Cream
Buy Mapeline flavouring, if you can find it, and make your own syrup! If you can’t find it, which I cannot, then use Maple Flavouring.
Sometimes I have a little bit of coffee left over in the morning; if it is dribs and drabs, I can shamelessly pour it down the drain or if I am in desperate need of a little caffeine hit, I might gulp it down cold! The other day, however, I had quite a bit of coffee left over and I just couldn’t throw it out; then I remembered this dessert we used to have from time to time, way back when!
Saucy Mocha Pudding
Preheat oven to 350F
Combine in top of double boiler:
1/4 cup Cocoa
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
Gradually stir in:
2 cups Hot Coffee
Keep hot, over simmering water.
In small mixing bowl, combine and set aside.
1 cup Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
In large mixing bowl cream together:
1/3 cup Shortening
2 cups Granulated Sugar
1 teaspoon Vanilla
Beat until light and fluffy.
Add dry ingredients to creamed mixture alternately with-
1/3 cup Milk
-beginning and ending with the dry ingredients.
Beat for a couple of minutes, occasionally scraping down the sides of the bowl.
Place an 8inch Square pan that has been lightly sprayed with Vegetable Oil spray on a cookie sheet. Then Scrape batter from bowl and spread evenly into the baking dish.
Pour Hot Mocha mixture over cake batter.
Bake in 350F oven for 45 to 50 minutes.
Serve while warm with fresh Whipped Cream or a scoop of Vanilla Ice Cream.
Welcome to my Kitchen where the most important ingredient is Love.