Here are some of the treats available starting this Thursday! We love, love Valentine’s Day!
Here are sugar heart shaped cookies with red chocolate drizzle.
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This is one of my grandmother’s recipes that I’ve made quite a few times. Like the title says, it’s fool proof (for all you non-bakers out there). This cake can be made the day before and even frozen for when unexpected guest drop by and you want to have something sweet and yummy to serve them.
Set your oven to 375 degrees, grease & flour two 9” round pans, or a deep dish pan (10” x 13″).
2 1/4 cups of all-purpose flour
6 tbs. of cocoa powder
2 tsp. of baking soda
1/2 tsp. of salt
3/4 cup of butter
2 1/5 cups of brown sugar (packed)
1/2 cup of butter milk
1/2 tsp. almond or vanilla extract
1 cup of boiling water
Sift the flour, cocoa powder, baking soda and salt, put aside.
Cream the butter (mix on medium for about 4 minutes), gradually add the brown sugar till the mixture is smooth. Add the eggs one at a time, beating well each time.
Mix in half of the dry mixture into the butter and eggs, when well mixed add the butter milk, then the remainder of the dry ingredients. When combined, add the extract.
Pour the boiling water over this mixture and mix well. Pour into prepared dishe(s) and cook for approximately 25 to 30 minutes.
Note about this cake, the batter is very liquid… but don’t worry it comes out very moist and tasty. When cooled you can either ice it with your favourite icing or simply sprinkle icing sugar over the top.
Here is the recipe from the Sunday food demo at the Spring Home and Leisure show.
You will need:
2 pounds of chicken (bones and skin removed)
1 cup of coconut milk
1 cup of mayonnaise
2 tbs. of curry (hot or mild, to your liking)
1 tbs. of paprika
2 tbs. of olive oil
2 tbs. of butter
2 tbs. of fresh lemon juice
Salt and pepper to taste
In a small bowl combine the: coconut milk, mayonnaise, curry powder and paprika. Put aside.
Cook the chicken in a pan with the olive oil and butter. When the chicken is fully cooked, add the mayonnaise and coconut milk mixture. Allow to cook on medium heat till the sauce thickens a little. Add the lemon juice and remove from heat. Salt and pepper to taste.
This dish is great served on rice or on a bed of cooked broccoli.
One of my pet peeves is burning a cake or cupcake. This happened with a batch of what was supposed to be some pumpkin spice cupcakes. Fast forward to 2 minutes of over baking and all I could think of it chucking them in the garbage. But then I said to myself; “only the bottoms are a little burnt”, “why not create Whoopie Pies?”
Here are the steps to create these easy Pumpkin Spice Whoopie Pies with a cinnamon cream cheese icing.
1. Remove the muffin papers from the cakes.
2. Prepare your desired icing (I added a teaspoon of cinnamon to mine).
3. Cut off the bottom (appox. 1/4”)
4. With an icing bag put as little or a much icing on one half of the cake.
5. Take a second part of cake and create a sandwich.
6. Place the assembled whoopie pie in a large muffin paper and put a small amount of icing on the top (I sprinkled some brown sugar to make is a little more fancy.
There’s always a way to salvage baked goods, my good friend told me she creates yummy bread pudding with the non-burnt parts of the cakes.
Love & being resourceful