Category: Recipes

Espresso Chocolate Mayonnaise Cake

Espresso Chocolate Mayonnaise Cake

Espresso Chocolate Mayonnaise Cake is a retro makeover.  What’s old is new again.  I think we like to make things from our childhood.  Some recipes bring warm feelings of comfort and family.  As an Italian immigrant, we didn’t keep mayonnaise in the house, but friends introduced me to the finer things in life.  LOL

This recipe floats around the internet now and again.  I remade it by adding a fresh shot of warm espresso at the end.  Instead of icing, I crown the top with fresh whipping cream and fruit.  It makes it warm and inviting.  The espresso shot pairs well with the chocolate. For a lighter cake try:https://recipesatmytable.com/a-lighter-chocolate-peanut-butter-cake/

Ingredients

  • 1 cup  each of  water and mayonnaise  ( I used 1/2 the fat mayonnaise)
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 2 tsp baking soda
  • 1 shot, about 1/4 cup warm espresso
  • fresh whipping cream
  • assorted fruit

The Process

Sift the flour, sugar, cocoa and baking soda.  Add the sugar and mix with a spatula.  Ensure that the baking powder is spread evenly or it will dominate the taste of this cake.

It is very important to sift the cocoa.  You don’t want lumps.

The mayonnaise, water and vanilla ready to swirl.

Once beaten it makes a foamy liquid.

Add the flour mixture to the liquid in batches and beat in between for a smooth texture.  Look at the shine.

Now slowly pour in the warm espresso and beat again.   I drank the last little bit of espresso foam.  LOL

Grease a 9 inch round pan or a 9 X 9 square pan.

I like to place a round piece of parchment paper on the bottom.

Peak into the oven and MMMMM!!

Out of the oven and cooling.

I let it cool and covered it with berries.  Then served it with whipped cream.

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Almond Carrot Cupcakes

Almond Carrot Cupcakes

Almond Carrot Cupcakes make me feel the love. Love is an energy that runs through my kitchen. I learned the first love lessons standing at a kitchen counter with my grandmother making cupcakes.  The love ran through everything that she touched and all the words that she spoke.  She spoke her truth and it has stayed with me.  My nonna opened her heart to all.  Standing there, I received her love and she awakened my soul with stories of family and food.  Today the place I feel the most love is always in my kitchen because she is still there.  Her love lives within all of us.

Almond Carrot Cupcakes are one of those retro recipes that I played with.  Honestly, this is the easiest, but most deliciously moist cupcake ever.  I am not ashamed to use a cake mix for this recipe.  The package of pudding adds moisture and the pure almond extract is that little extra that makes them stand out.  I made these for Valentine’s day to deliver to friends and neighbours.  Hopefully, enjoyed by all!!

Cupcakes are little cakes that make you want more.  I don’t feel as guilty eating a cupcake as I do a whole piece of cake.  Please note, that I enjoy every bite of cakes and cupcakes.  I have been known to eat dessert before the main course.

If you want the whole cake try :  https://recipesatmytable.com/banana-carrot-cake/

Almond Carrot Cupcakes  Ingredients

  • 1 package carrot cake mix
  • 6 0z instant vanilla pudding
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 4 whole eggs
  • 1 tsp pure almond extract

Icing

You can use your favourite icing.

This is the recipe I used today:

Almond Butter Frosting

  • 3 cups icing sugar
  • 3 tbsp whipping cream
  • 1 tsp pure almond extract
  • 1/4 cup melted butter
  • 2 to 3 drops red food colouring

I added the icing sugar, whipping cream and almond extract to the melted butter. Using an electric mixer, I beat everything for a couple of minutes.  To pipe, I used a plastic bag with a piping tip.

The Process

I preheat the oven to 400 F and line my pans with baking cups.  Assembled here are my two prepackaged ingredients.

Combine all the ingredients in a large bowl.  I put the dry on the bottom. Use an electric mixer and beat on low for 2 minutes.Fill the baking cups 1/2 full.  I made 18 cupcakes.

In the oven they go for 15 minutes. Let them cook on a rack before icing.

I used a  Cream Cheese icing with caramel chocolate hearts to decorated.

 

 

 

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No Rise Cinnamon Rolls

No Rise Cinnamon Rolls

No Rise Cinnamon Rolls are easy because they are made with baking powder instead of yeast.  This is also a healthier version because I use oats and almonds to dress them.  I also tried to cut down on butter, although it is a must for flavour.  When my children were young they would devour a batch of these as soon as I took them out of the oven.  Cooking brings back memories and my kitchen holds many of them.

I love the smell of cinnamon in the house.  I use it in both sweet and savoury recipes.  Need a savoury dish tonight, try my : https://recipesatmytable.com/cinnamon-peach-chicken/

This is an old recipe that I have in my family cookbook, but it never fails to please.

Ingredients

  • 3 cups flour
  • 3 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/3 cups milk
  • 2 eggs
  • 1/2 cup melted butter
  • 1/2 cup rolled oats
  • 2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup slivered almonds
  • 1/4 cup melted butter
  • 1/2 a cup icing sugar plus 1 tbsp water for icing

Process

Place the flour, baking powder, salt, and sugar in a food processor and pulse.  Mix the MILK and egg together and add to the dry ingredients and pulse about 5 times.  Next pour in the melted butter.  Pulse on low until it all comes together.

Place some parchment paper on the counter and place the mixture on it.  Use your hands to make a circle and pat it down.

Use a rolling pin to make a rectangle and it won’t be perfect.

Next mist the oats, brown sugar and cinnamon.  Melt the 1/4 cup of butter and baste the dough.

Spread the sugar mixture and then place the 1/4 cup of slivered almonds down the centre.

Now take the end closest to you and start to roll.  I let the parchment paper help me.

Next, take a sharp knife and cut the dough in half and then into eight pieces.  It should yield 16 large rolls.

Place them in a 9 X 13 ungreased pan.

Brush the tops with a bit more of the melted butter and place in a 375 F oven for 30 minutes.

Two on a plate for me.

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Roasted Chicken With Vegetable Gravy

Roasted Chicken With Vegetable Gravy

Roasted Chicken With Vegetable Gravy allows me to use the pan vegetables and make a delicious sauce.  By now you know, I am all about puréeing.  I love roasting chicken on Sunday and always look for ways to change it up.  Usually I scoop out my carrots, celery, garlic and onions out of the pan before making gravy, but today I decided to purée them with the juices.  What an amazing gravy!  I didn’t have to add flour; and so, this is a great alternative to all my gluten free followers.

There is something extra comforting of roasting a chicken.  My nonna loved cooking chicken.  In the early 60’s, chickens were delivered to the house live.  My grandfather would slaughter it and I still picture nonna plucking the feathers.  There was a different taste to the chicken and the process made us appreciate the meal even more.  I don’t pluck chickens, but do try to buy locally grown ones.  You would be surprised if you look in your area what you can find.  Here is a list of community farmers for Ontario and there is one close to you: https://artisanalchicken.ca/About/Artisanal-Farmer-Database.aspx

If you have never tried chicken baked with citrus go to:  https://recipesatmytable.com/citrus-chicken-with-brussels-sprouts/

The Ingredients

  • I chicken  4 to 5 lbs
  • 8 medium potatoes ( washed, peeled and cut in quarters)
  • 2 celery stalks cut in quarters
  • 1 large onion cut in quarters
  • 2 medium carrots cut in quarters
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup white wine

The Process

I place all the vegetables including the garlic on the bottom of a 9 X 13 pan.

Prepare the chicken by patting it dry.  Discard the giblets.

 

Rub the chicken with the olive oil. Mix the 1 tbsp Italian seasoning,1/2 tsp oregano,1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper and rub on the chicken.

Place the chicken on top of the vegetables. Pour the white wine over the bottom of the pan and the vegetables.

Cover the Pan with foil and place in a 375 F oven for 30 minutes.

Uncover and cook for another 40 minutes.

Remove chicken and potatoes from the pan and place on a platter.  Cover the platter.

Scrape all the remaining vegetable from the pan with their juices and purée.  Serve with chicken.  

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