Classic Chocolate Cake

This super moist chocolate cake is so easy to make and is great for cupcakes too.

Serves:  10-12

Prep Time: 15 min

Cooking Time: 30-35 min

Total: 50 min

Ingredients

1 3/4 cups flour
1 1/2 cups sugar
3/4 cups unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1 tbsp. white vinegar
2 eggs
1 tsp. vanilla extract
1/2 cup butter, melted
1 cup coffee, at room temperature

Chocolate Glaze

3 tbsp. unsweetened cocoa powder
4 tbsp. sugar
5 tbsp. water
1/4 cup butter
2 egg yolks

Directions

1. Stir together milk and vinegar and set aside for 5 minutes to form buttermilk.
2. In a large bowl combine flour, sugar, baking soda and salt.
3. Add eggs, vanilla, butter, stirring well to combine. Add buttermilk and coffee mixing until a smooth, runny batter is formed.
4. Pour into a greased 9" baking pan and bake in a preheated oven at 350 F for 30-35 minutes.
5. Test by inserting a skewer into the centre of the cake. It should come out clean.
6. Allow cake to cool in the pan for at least 15 minutes. Then using a butter knife release sides of cake from pan and carefully invert onto a wire rack.
7. Cool fully before icing.
8. To make the chocolate glaze add sugar, cocoa and water to a small saucepan. Over low heat and stirring frequently, bring to a low boil. Add butter, stirring until it melts. Then add egg yolks and cook until glaze thickens, about 1 minute. Spread over cooled cake.
9. Decorate with shaved chocolate curls.

Lightly adapted from foodess.com

Red Cabbage Slaw

This cabbage and carrots slaw brightens up any plate.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min, plus 2-3 hours

Ingredients

1 small red cabbage, cut into chunks
4 carrots, peeled
1 green onion, finely chopped
4 tbsp. olive oil
3-4 tbsp. apple cider vinegar or white wine vinegar
2 tbsp. lime juice
1/2 tsp. honey, agave or sugar, optional
salt and pepper

Directions

1. Shred cabbage chunks in a food processor until desired sized shred is reached.  Transfer to a large bowl.
2. Process carrots until shredded and transfer to the bowl, adding chopped green onions.
3. In a small bowl whisk olive oil, vinegar, lime juice, honey, salt and pepper.  Pour over slaw and toss to combine.
4. Taste and adjust if necessary.
5. Chill for a couple hours before serving to allow the flavours to intensify.

Adapted from wholefoodsmarket.com

Homemade Vanilla Extract

Make your own vanilla extract at home. A couple months later, it's worth the wait!

Serves: 200 ml

Prep Time: 4-6 months

Cooking Time: 0 min

Total:  4-6 months

Ingredients

2 vanilla beans
200 ml vodka

Directions

1. Carefully slice vanilla beans lengthwise using a sharp knife. Gently open to expose inner part of the vanilla bean, called "caviar".
2. Stuff vanilla beans into a small 200 ml glass bottle or jar with a tightly sealing lid. Pour over enough vodka to cover.
3. Store in a cool, dark place and gently shake every week or so. In 4-6 months the vanilla beans will have infused the vodka.
4. Use as normal in baking and desserts.

Recipe from beanilla.com

Peach and Blueberry Cobbler

Dig in to the flavours of peach, blueberry, ginger and almond in this amazing cobbler.

Serves: 8

Prep Time: 15 min

Cooking Time: 40 min

Total:  55 min

Ingredients

7-8 ripe peaches, washed, pitted and chopped
1 1/2 cups fresh blueberries
1 tsp. cornstarch
3-4 tbsp. brown sugar
1 tbsp. fresh lemon juice
1 tbsp. fresh grated ginger
2 cups flour
2 tsp. baking powder
1/4 cup sugar
1/2 cup chilled butter, cut into chunks
1 cup cream or milk
1/2 tsp. almond essence

Directions

1. In a large bowl gently toss peaches, blueberries, brown sugar, cornstarch and lemon juice. Transfer to a large casserole baking dish.
2. In a separate bowl combine flour, baking powder and sugar. Cut in butter until the pieces are small, about the size of a pea.
3. Add milk and almond essence to the flour mixture and stir together until a soft and sticky dough forms. Scoop heaped spoonfuls of dough on top of the fruit mixture to form "cobbles".
4. Bake in a preheated oven at 375 F for 40 minutes, or until the cobbler is golden brown.
5. Allow to cool for 10-15 minutes before serving with a scoop of vanilla ice cream, frozen yogurt or a dollop of whipped cream.

Lightly adapted from marthastewart.com