Sunday, February 7, 2010
Friday, February 5, 2010
Chocolate and Peanut Butter combine in this cake to make a match made in heaven. I have been making this cake since I became a vegetarian. Also called "wacky cake" as it has no eggs, butter or milk, this cake was believed to be made up due to rationing during WWII. It can be served without icing and it is almost as delicious. Make sure to use the cake pan(s) lined with parchment, this makes the cake moister and easier to remove from the pan(s). This makes a very rich, chocolate-y cake, perfect for a get together and especially birthday parties. Double the recipe for a double layer cake that will rock your world ;) Make sure you whip the peanut butter chocolate frosting with a hand beater to make it smooth, fluffy and spreadable.
- 1 1/2 cups unbleached white flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sugar
- 1/2 cup vegetable oil ( I always use 1/4 cup applesauce and 1/4 cup oil here)
- 1 cup cold water or chilled brewed coffee
- 2 tsp. pure vanilla extract
- 2 Tbs. cider vinegar
- 1/4 cup peanut butter
- 2 oz. unsweetened chocolate
- 3 to 4 Tbs. water (or soy milk)
- 1 tsp. pure vanilla extract
- 1 cup confectioners’ sugar
- Preheat oven to 375F. Generously oil 8-inch square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
- To make Chocolate Cake: Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth.
- Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.
- Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate.
- To make Chocolate-Peanut Butter Frosting: In heavy saucepan, melt chocolate over medium heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioners’ sugar, and add melted chocolate, mixing until blended. Spread frosting on cooled cake.
Wednesday, February 3, 2010
Tuesday, February 2, 2010
BRR! 12" of snow fell on the ground here, and the temperatures are under freezing. With all of this cold weather, I decided to make a pot of chili, based loosely on this recipe as I will be making it with what we have on hand. I love this recipe for cornbread. It is sweet and delicious. It is unlike any cornbread I have ever had and it is the only recipe I use now. Again, I love to use shortening in this cornbread recipe and cookie recipes but if you like to use butter or margarine, feel free to substitute. I usually use applesauce as the egg replacer in the cornbread but alas I am out of applesauce so I am using homemade Ener-G egg replacer, which worked awesome in this recipe. I even used some whole wheat flour in the cornbread recipe and it was still tender and so yummy. If you want to make your own Ener-G, click here for that, and a list of other egg replacers from Chef Deb and applications for them. Here is the recipe that I made for the chili, with cheap-o stuff I happened to have and the measurements on the herbs/spices are approximates. This chili is delicious, cheap and filling. I will definitely be making it again and again.
Monday, February 1, 2010
I love this banana bread, it is the best banana bread ever and it is so forgiving. The first time I made it, I forgot the vanilla and the eggs. This time I made it, I purposely left out the eggs, and used soy milk instead of the sour cream, as I didn't have any on hand. I even used 1/4 cup applesauce and 1/4 cup butter the first time I made this, and this time I used 1/2 cup Smart Balance Light. I used regular cocoa (store brand even) as that is what I had but as she says I know it would be even better with dutch cocoa. There is a slight banana flavor and Chris says that this tastes more like chocolate cake than anything.