n bowl, combine brown sugar, flour, cocoa, baking soda, baking powder, cinnamon and salt.
In separate bowl, beat egg and egg white; beat in buttermilk, coffee and oil.
Make well in sugar mixture; whisk in coffee mixture just until blended.
Pour into greased loaf pan.
Tap pan gently on counter.
Bake in 350°F (180°C) oven for 30 to 40 minutes or until tester inserted in centre comes out clean and cake springs back when pressed. Let cool on rack for 20 minutes.(Can be frozen for up to 2 months.)
Icing: In small saucepan, combine cocoa, sugar and cornstarch.
Whisk in milk until blended, then corn syrup and vanilla.
Bring to boil over medium-high heat, whisking constantly.
Reduce heat to low and cook, whisking, for 1 to 2 minutes or until thickened and glossy. Cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter (if using).
Method:
Preheat oven to 350 degrees.
Mix dry ingredients, then add wet (except for last ingredient).
Don’t overmix. Pour into cupcake tins.
Stick half a shmellow in the middle of each cupcake and bake for 10-15 minutes.
OMG SO GOohD!!
Ingredients:
1/2 cup peanut butter ( I used some almond butter)
½ banana, mashed (plus some)
3/4 cups sugar
1/4 c honey
½ cup milk and some buttermilk
4 tablespoons cocoa powder
2.5 cups quick-cooking oats
1/2 c crispy rice
1/8 tsp salt
handful Choc chips
1/4c crushed mixed nuts
Method:
1.Put mashed banana and peanut butter together in a large
skillet and cook over medium-low heat, stirring until peanut
butter and banana are combined.
2.Once the peanut butter is melted, take the skillet off
the heat and add choc chips.
Stir and add a it of vanilla and the rest of the ingredients, stirring until
everything is well combined.
3.Drop cookie dough on a baking sheet sprayed with cooking spray, patting cookies into desired shape. Place in freezer until cookies are set.
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl;
beat with a mixer at medium speed. Add sugars; beat until blended.
Add 1/2 roasted nuts
3. Combine flour and next 5 ingredients (through allspice) in a small bowl.
Add flour mixture to banana mixture; beat just until blended.
Stir in nuts and chocolate chips.
Pour batter into large loaf pan with parchment paper.
Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Directions
Preheat the oven to 400 degrees F.Put everything in a bowl and mix with half Lemon zest and apx juice from 1 lemon
Roast for 20 to 25 minutes, flipping once to ensure even roasting, until the pieces are crisp-tender and browned at the tips.
Remove the broccoli from the oven and toss with other half of the lemon zest and the juice from one lemon. Serve hot.
Ingredients:
3-4 Garlic1 cup chopped carrots
1 cup peeled and cubed butternut squash (I used 3/4 of moms med size spaghetti)
1 onion
Raises & currents
3 cups water1 tablespoon freshly grated ginger
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon salt
1/2 cups dried yellow lentils
2 cups broccoli florets
1 teaspoon brown mustard seed
2 teaspoons cumin seed
1 teaspoon fennel seed
Method:
1. Fry onion, and garlic until cooked. Add wine if needed. Add Squash, carrots raisins and currents and cook about 8 min.
2. Add water, ginger, turmeric, coriander, salt, tomato paste and lentils. Bring to a boil, reduce heat, cover, and simmer for one hour.3. Add chopped broccoli, cauliflower, lime juice and simmer for 10 minutes.
4. While broccoli is cooking, toast brown mustard, cumin, and fennel in a skillet over high heat for 1 minute, or until spices become fragrant.
5. Combine everything and add peas. let cook for a couple of min but don't cook too long!
