Thursday, October 31, 2013
Wednesday, October 30, 2013
Chocolate Trifle cake
Chocolate Cake Layer
makes two 8" round cakes
3 C spelt flour
2/3 C cocoa powder
1 tsp baking soda
2 C sugar
1 C canola oil
1 tsp salt
1/4 C apple cider vinegar
1 Tbsp vanilla extract
2 C almond milk
1 C vegan chocolate chips
Preheat oven to 375.
Grease and flour two 8" cake pans.
Combine the almond milk and vinegar and let sit for 2 minutes to allow it to curdle. Mix in the oil, sugar, and vanilla.
In a separate bowl, mix the flour, cocoa, baking soda and salt.
Add the wet ingredients to the dry ingredients, and mix in the chocolate chips.
Divide the batter into the two cake pans and bake for 30 minutes.
Let cool and then crumble it up with your hands to create the cake layers of the trifle.
Pudding Layer
4 C almond milk
6 Tbsp cocoa powder
1/2 C organic cornstarch
1 C sugar
2 tsp vanilla extract
Combine all ingredients in a saucepan. Whisk smooth and break up any lumps.
Stir constantly over medium heat until the pudding thickens.
Pour into a bowl and chill in the refrigerator (At least 20-30 minutes).
Whip Layer
2 cans full fat coconut milk
1/2 C powdered sugar
1 Tbsp vanilla extract
Place the coconut milk cans in the fridge overnight. (Sorry - this recipe does require a little planning ahead!)
Carefully open the cans without shaking them. Spoon out the top layer of white creamy stuff into a bowl.
Add in the vanilla and powdered sugar and mix well with an electric beater.
If needed add in more powdered sugar or even some cornstarch to thicken.
In the trifle dish this cake is so pretty with it's dark and light layers. When you scoop it out into a bowl it's not so pretty anymore...but I think that is half the fun!
Maybe that is why I loved it so much as a kid (and now). You are actually supposed to make a mess!
I hope you all enjoyed this recipe and thanks for having me over to Sunday Morning Banana Pancakes for the day!
Tuesday, October 29, 2013
Monday, October 28, 2013
Saturday, October 26, 2013
Wednesday, October 23, 2013
Wednesday, October 16, 2013
Classic Baked Macaroni and Cheese for Bacon Lovers
Classic Baked Macaroni and Cheese for Bacon Lovers
Ingredients:
16 oz package of your favorite dried pasta
1 lb bacon
3 tbs bacon grease
3 tbs flour
1/4 cup diced white onion
2 cups half and half
16 oz Cabot Vermont Cheddar Cheese shredded
6 oz cream cheese, cubed
Salt and pepper to taste
Directions:
Prepare pasta according to package directions.
Meanwhile in a large skillet or fry pan fry bacon over medium heat until crisp. Remove bacon and place on a paper towel to strain grease. Before discarding bacon grease from your fry pan reserve 3 tbs for your cheese sauce.
In a medium sauce pan add bacon grease and diced onion saute just antil onions becometranslucent then sprinkle with flour, whisking over medium heat until a paste forms. Whisk in half and half and continue to whisk until it comes to a low boil and has thickened.
Whisk in cream cheese and 2/3 of your cheddar cheese (reserve last 1/3 of it for topping) .Once all the cheese has melted and the sauce comes together remove from heat.
Mix cheese sauce and cooked/strained pasta together. Salt and peper to taste.
Transfer to a casserole dish. Top with remainingcheese and crumble your 1 lb of cooked bacon.
Bake at 350 for 20 minutes or until bubbling. Allow to cool for about 5 minutes before serving.
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