Thursday, February 25, 2016

Mocha Chiffon Cake




I made this cake for my son-in-laws birthday
because mocha cake is his favourite.

I don't make cakes very often since my
children have grown up and left the nest.
I found a recipe in an old cookbook.
Five Roses Cookbook
This cookbook, I've used for many years.

Ingredients:
2 tsp. instant coffee
3/4 cup hot water
1 3/4  all purpose flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
6 egg yolks
1 tsp vanilla
6 egg whites at room temp.
1/2 tsp cream of tartar
2 squares semi-sweet chocolate grated.

Instructions:

Preheat oven: 325 F

Dissolve coffee in hot water and cool.
Whisk flour, baking powder, sugar and salt together in a bowl.
Make a well in the center and add the following:
oil, egg yolks, cooled coffee and vanilla. Beat with a wooden spoon until smooth.

Beat egg white and cream of tartar in large bowl until stiff but not dry. 
Pour batter over egg whites.
Fold in carefully with a spatula, adding grated chocolate towards the end.
Pour batter into 2 cake pans or one 10 inch tube pan. 
I used 2 cake cake pans and lined them with waxed paper.
Bake about 60-70 minutes at 325 degrees. or until cake springs back when lightly touched, or when a toothpick inserted in the center comes out clean. 

Cool completely before removing from pan.

"M" is for Martin
As you can see,
I am not an expert in cake decorating.
"You can't judge a book by it's cover"
This cake is delicious.

I used 
 Chocolate Frosting
I love this frosting very easy to make.

1/4 cup unsalted butter
3 tbsp cocoa powder
1/4 cup milk
2 cups icing sugar
1 tsp. vanilla extract

Melt the butter in the microwave, 
whisk in the cocoa powder
Add milk and vanilla and whisk until frothy.
If too runny, add more icing sugar
If too stiff, work in a tsp. of milk.

It was delicious

all pics are my sole original property


Thanks for visiting my blog xo

Monday, February 22, 2016

Chocolate Banana Muffins




A fast, easy and delicious recipe 
for those over ripe bananas.
Chocolate chips or white chocolate chips 
add a yummy taste combination to these muffins.
Frozen bananas can also be used 
This recipe will make 12 large or
16 medium muffins.






Ingredients:
1 3/4 cups flour
1/2 cup white sugar
1/4 cup brown sugar
1 tsp, baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips 

3 ripe bananas mashed well.
1/2 cup unsalted butter melted and cooled
2 large eggs at room temp.
1 tsp vanilla

Instructions:

In a large bowl combine the flour, sugars, baking powder,
 baking soda, salt and chocolate chips


In a smaller bowl combine the mashed bananas, 
melted butter, eggs and vanilla



Fold the wet ingredients (banana mixture) 
into the flour mixture just until combined.
(Do not over mix the batter or
 the muffins will be tough and heavy.)


Spoon the batter into 12 muffins tins, with muffin liners.

If you're not using papers, grease the muffin pan.

I placed a chocolate chip in the centre of each muffin.





Bake 350 deg for 20-25 mins.
Test for doneness by sticking a
 toothpick in the middle of the
 muffin. If it comes out clean,
the muffin is cooked.

Place on a wire rack to cool for five minutes 
before removing the muffins from the pan.








This is a batch below,  I did without muffin papers.

Serve warm or at room temperature
They can be frozen and eaten later.
(If there's any left to freeze)


Thanks for your visit xo



Sunday, February 14, 2016

French Onion Soup

A great soup to warm up to
 on a frosty winter's day.


Ingredients:
3 red Onions
1 white Onion
1 tsp. minced garlic or
2 garlic cloves finely chopped
1/4 cup butter
2 bay leaves
1/2 tsp. thyme
2 tbsp. flour
1 tbsp. balsamic vinegar
(1/2 cup red wine-optional)
3-4 cups beef broth,
Pepper to taste
1 baguette bread
1 cup grated cheese.


In a large skillet, melt the butter 
Add sliced onions and bay leaves, garlic and saute
 about 15-20 mins. until onions are caramelized.

 


Add the flour, thyme, balsamic vinegar, (optional red wine)
and saute for 3 mins.
 



Add the broth, pepper, (salt optional)
 and cook (covered) for an additional 15mins.



 Slice the baguette in 1 inch slices.
 (I used garlic baguette)




Toast the baquettes in the oven under the broiler



Portion the soup in 5 oven proof bowls.



Place 2 toasted slices of the baguettes on top of the soup.


 

Cover with your favorite cheese.
 I used mozzarella and cheddar.
Parmesan is great also.
Place under the broiler until cheese is melted.






some ingredients

I used Mexican cheese because it was left over from a Tacos recipe.






My little pots 
 



 a Quebec Canada Pottery Co.


Enjoy....

Thanks for your visit xo đź’—