Mayan Chocolate Bundt Cake

 

Cake:

1 3/4 cups (425 mL) all-purpose flour
2 cups (500 mL) granulated sugar
3/4 cup (175 mL) unsweetened cocoa powder sifted
1 1/2 tsp (7 mL) baking powder
1 1/2 tsp (7 mL) baking soda
1 1/4 tsp (6 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) salt
1 cup (250 mL) Milk
1/2 cup (125 mL) unsalted butter melted and cooled
2 eggs
2 tsp (10 mL) vanilla

Glaze:

1/2 cup (60 mL) unsweetened cocoa powder sifted

2 cups (240 ml) icing sugar

1/4 cup (63 mL) Milk

1 tsp (5 mL) vanilla

Preparation:

Preheat oven to 350°F (180°C). Cake: Butter a 10-cup (2.5 L) Bundt pan.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cayenne and salt. In a medium bowl, whisk together milk, butter, eggs and vanilla. Pour the milk mixture over the dry ingredients, whisking until smooth (the batter can be poured).

Scrape into prepared pan. Bake for 40 to 45 min or until a cake tester inserted in center comes out clean. Let cool in pan on rack for 20 min. Invert cake onto a rack set over a baking sheet to cool completely.

For the glaze, mix all ingredients until you get the desired consistency.  Pour over top of cake, letting excess drip down sides. Let cool.

(originally from the 2015 Milk Calendar with some modifications)

Cauliflower Rice Stuffed Peppers

 

Watch how on youtube  https://youtu.be/HQpyXomObWY

Ingredients

·         Small amount of oil or butter

·         .452 Kg (1 lb) of ground beef OR chicken OR turkey. 

·         340 g (1 package) of any flavour frozen cauliflower rice

·         1 chopped onion

·         1 cup shredded cheese

·         1 can tomato/pasta sauce (OR condensed tomato soup)

·         4 medium bell peppers, halved lengthwise with seeds and stem removed

·         Salt & pepper

·         1 teaspoon Italian seasoning (OR oregano & basil)

Directions

·         Preheat the oven to 375F.

·         In a non-stick frying pan, sauté the onion with the meat & spices until the meat is cooked (approx. 10 minutes).

·         Drain the excess fat/liquid.

·         Add the cauliflower rice.

·         Cook another 5 minutes and stir often.

·         Stir in some tomato sauce or soup – don’t make it runny.

·         Stuff the mixture into the pepper halves.

·         Top each with a tablespoon of tomato sauce and some shredded cheese.

·         Lay on a baking dish (no need for oil) and cover with tin foil

·         Put the covered dish in the oven and bake for 20 minutes.

·         Remove tin foil and put back in the oven for 10 more minutes.

·         Broil for 2-3 minutes if you want but be careful not to burn the tops.

Variations

·         Use a can of black beans instead of ground meat.

·         Add some cheese into the mixture and not just on top to make it more cheesy.

·         Use Cumin & Chili powder (taco seasoning) instead of Italian seasoning.

·         Add red pepper flakes or garlic.

·         Add whatever veggies you have on hand.

Ham Tart

 Ham and Cheese Tart - YouTube

Ingredients:

• 2 sheets of all-butter puff pastry (35x23 cm/14x9 in)
• 125 g tomato passata
• fresh basil leaves
• 150 g grated Gruyère or Cheddar
• 150 g cooked black forest ham, thinly sliced
• salt & pepper to taste
• 1 egg, beaten with water

Instructions:

1. Preheat the oven to 400°F
2. Unwrap the pastry and stretch the first piece out onto a baking tray lined with baking parchment.
3. Spread it with the tomato sauce, leaving a border of 2 cm (3⁄4 in) clear around the edges. 
4. Scatter the cheese and basil, followed by the ham.  (remember to leave the border)
5. Lay the second sheet of pastry on a lightly floured surface and score shallow, diagonal cuts across its surface, to make a diamond pattern. Lay the scored pastry over the first sheet.
6. Use your fingertips to push the two layers of pastry together around the edges and seal with the prongs of a fork to make little lines around the border.
7. Brush the top with a thin layer of the seasoned beaten egg.  Use the tip of a sharp knife to make around 10 small holes in the pastry, to allow steam to escape.
8. Bake for 20 minutes or until golden brown, then turn the oven down to 340°F and bake for 15 minutes more.
9. Remove from the oven and allow to cool for a few minutes before serving. It is also good eaten at room temperature.

Carrot and Apple loaf with pumpkin spice icing

CARROT AND APPLE LOAF

2 cups (500 mL) grated carrot 

1 apple, peeled 

2 1/2 cups (625 mL) all-purpose flour 

2 tsp (10 mL) baking powder 

1 tsp (5 mL) baking soda 

1 tsp (5 mL) salt 

1 tsp (5 mL) cinnamon 

1 tsp (5 mL) nutmeg 

­1/2 cup (125 mL) granulated sugar 

1/2 cup (125 mL) melted unsalted butter 

3/4 cup (175 mL) milk 

2 eggs

 1 tsp (5 mL) vanilla

 PUMPKIN SPICED ICING 

1 1/4 cups (310 mL) sifted icing sugar 

3 tsp (10 mL) pumpkin pie spice 

1/2 cup (125 mL) unsalted butter, room temperature

 1/2 tsp (2 mL) vanilla 

1 block (250 g) regular cream cheese, room temperature 

1. Preheat oven to 350­°F (177­°C). 

2. Butter a 9 x 5-inch (2 L) metal loaf pan.  Grate the apple and measure out 3/4 cup (175 mL). When measuring carrot and apple, do not pack down. Squeeze the measured apple using your hands to remove as much liquid as you can. 

3. In a bowl, whisk the flour with baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the center. In a large bowl, whisk sugar with melted butter until mixed. Whisk in milk, then eggs and vanilla. Using a fork, stir in the grated apple, then carrot until evenly distributed. Pour into dry ingredients and fold together just until no streaks of flour remain. The mixture will be very thick. Turn into prepared pan and spread out as evenly as possible.

4. Bake in the center of a pre-heated oven for 65 to 70 minutes, until a cake tester inserted in center comes out clean. Remove to a cooling rack. Run a thin-bladed knife around the edges of the cake. Leave in pan to cool for 20 minutes, then turn out of the pan and place back on the rack to cool completely. Store at room temperature, covered with a tea towel, and leave overnight.

5.Wisk icing sugar with spice. Place butter in a separate bowl and beat with an electric mixer on low speed just until creamy. Add vanilla. Cut cream cheese into 4 pieces. Beat into butter using low speed, 1 piece at a time.  Add about one-third of the icing sugar mixture and beat on low just until mixed in, scraping sides of bowl and beaters occasionally. Gradually beat in the remaining icing sugar mixture just until smooth. 

(recipe modified from the LCBO October 2021 issue)

Tzatziki

 • 1 1/2 cups plain Greek yogurt

• 1 cucumber grated
• 2 large garlic cloves, finely minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1 tablespoon minced garlic
• 1 teaspoon fresh dill

Grate the cucumber and drain in a mesh strainer over night in the fridge.   Add all the ingredients the next morning except the dill.  Add the dill before serving.

Aunt Mary's Pavlova

Ingredients

• 6 egg whites (room temperature)
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

• 2 teaspoons cornstarch
• 1 pint heavy cream
• Strawberries or whatever berry is in season

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 
   
3. In a large bowl, beat egg whites until stiff but not dry. 
4. 
   
5. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. 
6. 
   
7. Gently fold in vanilla extract, lemon juice, and cornstarch.
8. 
   
9. Spoon mixture on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly.
10. 
    
11. Bake for 1 hour. Cool on a wire rack.
12. 
    
13. In a small bowl, beat heavy cream until stiff peaks form; set aside.  Spread  on to the meringue and add the berries on top.  

Starbucks-like Pumpkin scones

INGREDIENTS:

• 2 cups flour
• 1/3 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1/2 cup pumpkin puree
• 3 tablespoons milk
• 1 large egg
• 2 teaspoons vanilla extract

FOR THE GLAZE

• 1 cup confectioners’ sugar
• 2 tablespoons milk

FOR THE SPICED GLAZE

• 1 cup confectioners’ sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Pinch of nutmeg
• 2 tablespoons milk

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
3. In another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about  1/2-inch thick. Cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.  (My triangles weren't very symmetrical......but they tasted good)
5. Place scones onto prepared baking sheet. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
6. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
7. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
8. Allow glazes to set before serving