Fudgy Fudgy Chocolate Cake
I made another cake.
I know. Probably you will just have to buy bigger jeans, or start hitting up the yoga. Just a heads up: there’s going to be an alarming number of cake Fridays’s coming your way in the next little bit. I just signed up to compete in the Canadian Food Championships in, obviously, the dessert category; I won’t know if I’ve been chosen till April-ish, but how exciting! And you all can benefit from my practice runs :) Apologies in advance for any drooling that occurs. Continue reading
This post is accidentally more apropos that I intended it to be – just perfect for all those late planners out there. Last week, a Monday happened (ARGHH) and it was decided that it was time for cake. An orange cake. And, it’s blood orange season, so a BLOOD ORANGE CAKE! Woohoo! The brightly tinted juice and zest gives this cake a pleasant pink tinge, ideal for…say it with me…Valentine’s Day! Make this cake and give it to your Valentine :)
When I was in the UK, I picked up this book called, “Cakes: River Cottage Handbook No.8”. I’m not sure what’s in volumes 1 through 7 (although I am anxious to find out, I must admit), and I first tried this orange cake in a teeny tiny kitchen, using my coffee cup as a cup measure and that’s it. It was wildly successful: the batter is thick and sticky, which is slightly disconcerting, but seems quite forgiving, and the orange zest looks beautiful and smells divine. But the best part about this cake Continue reading
It’s Wednesday morning – quick, reach for the coffee – almost halfway through the work week. What are you thinking about? Wait, I know – what to make for dinner on Sunday.
After having lived in the UK for some time, I strongly feel that the Sunday Supper is an institution to respect, and whether by design or happenstance (or the fact that it’s the middle of winter in Calgary), we tend to have a roast on Sundays. Rarely, however, do we do the traditional English roast; most often, we braise a nice pork shoulder in the oven all day Sunday and snack on leftovers all week. We’re all about maximum return for minimum effort in my fam.
One of the most interesting things I’ve noticed this last month is that we have gone back to many of the dishes that we made during the holiday: a roast bird (chicken, not turkey), “Ivan” pork (more on this in the weeks to come), roast beef, and, most interestingly, glazed ham. Yes, we have taken the glazed-and-baked ham out of the holidays and planted it solidly in the wintery days of January. And nothing could be more delicious. Let me elucidate, and bring a little holiday festivity to your next Sunday supper: Continue reading