Red Wine Chocolate Cake

This red wine chocolate cake is rich and fluffy, with hints of wine. It makes a great adult birthday cake.

Serves: one 9" round cake

Prep Time: 10 min

Cooking Time: 25-30 min

Total:  35-40 min

Ingredients

1/4 cup butter or margarine, at room temperature
3/4 cup sugar
2 eggs
3/4 cup red wine
1 tsp. vanilla extract
1 cup plus 1 tbsp. flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cinnamon

Directions

1. In large bowl cream butter and sugar until smooth.
2. Add eggs, wine and vanilla, mixing with an electric mixer.
3. Combine dry ingredients in a separate bowl.
4. Add dry to wet mixture, mixing just until 3/4 combined. Fold batter using a spatula until fully combined.
5. Transfer to a parchment paper lined 9" baking pan and bake in a preheated oven at 325 F for 25-30 minutes, or until a tester inserted into the centre of the cake comes out clean.
6. Allow to cool in the pan for 10 minutes before removing.
7. Cool completely before icing.

Lightly adapted from smittenkitchen.com

Chocolate Orange Torte

This decadent chocolate orange torte is gluten-free and absolutely delicious.

Serves: 10-16 slices

Prep Time: 15-20 min

Cooking Time: 30-40 min

Total:  1 hour, 1 1/2 hour cooling

Ingredients

2 cups (about 450 g) quality dark chocolate (70% or 80% cacao)
3/4 cups butter or vegan margarine
1/3 cup cocoa powder
3/4 cup sugar
5 eggs
1/2 cup fresh orange juice
1 tbsp. orange zest
2 cups almond meal
1/4 tsp. salt

Directions

1. Preheat oven to 350 F. 
2. Butter the sides of a 9 inch springform pan and line the bottom with parchment paper. 
3. Break the chocolate into small chunks.
4. In a saucepan, stir chocolate and butter over low heat until melted. Whisk in cocoa powder and allow to cool for 10 minutes.
5. In a large bowl beat eggs, sugar orange juice, orange zest and salt with an electric mixer set on high for about 3-4 minutes. Beat in almond meal until well combined and then fold in chocolate mixture. Pour batter into prepared pan.
6. Bake torte until dry and cracked on top, about 30-40 minutes.  Test with toothpick inserted into the centre of the cake.  It should come out with some moist crumbs attached.
7. Cool pan on a wire rack for 1 hour, and the centre of torte may fall.
8. Using a knife, cut around the sides of the springform so that it can be removed easily. Place a plate on top of the torte and invert it. Remove pan bottom and peel off parchment paper from the torte.  Let cool.
9. If desired, decorate the torte with a light sprinkling of powdered icing sugar or cocoa powder.  By using a doily or strips of paper arranged on top of the tort, make fancy designs when sprinkling powdered icing sugar or cocoa powder.  Carefully remove paper to keep pattern intact.
10. Serve with vanilla ice cream or substitute.

Adapted from foodandpaper.blogspot.com

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

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

White Chocolate Macadamia Nut Cookies

Serve up fresh white chocolate macadamia nut cookies for tea or snack.

Serves: 2 dozen

Prep Time: 10 min

Cooking Time: 10-12 min

Total:  25 min

Ingredients

1/4 cup white sugar
1/4 cup brown sugar, packed
1/2 cup butter, softened
1 egg
1/2 tsp. vanilla extract
1 1/4 cups flour
1/2 tsp. baking soda
1/2 cup coarsly chopped macadamia nuts
3/4 cup white chocolate chips or chunks

Directions

1. In a bowl cream sugars and butter until smooth.
2. Beat in egg and vanilla.
3. Combine flour with baking soda and add slowly to creamed mixture.
4. Add macadamia nuts and chocolate chips.
5. Form into tablespoon sized balls and arrange on a parchment paper lined baking sheet.
6. Bake in a preheated oven for 10-12 minutes, until golden brown.
7. Allow to cool and store in an airtight container.

Lightly adapted from allrecipes.com

Frozen Banana Bites

Frozen Banana Bites are a super healthy snack or dessert that's bound to please all!

Serves: about 15-20 bites

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 ripe bananas
3-4 tbsp. peanut or almond butter
1/2 cup dark chocolate chips
1/2 tbsp. coconut oil

Directions

1. Peel and slice bananas into thin rounds and divide slices into pairs.
2. Using a knife, spread a small amount of peanut butter on the top of one slice. Sandwich peanut butter in the middle by placing the other banana slice on top.
3. Set on a parchment paper lined baking sheet and repeat until all ingredients are used.
4. Freeze for 1 hour.
5. Melt chocolate and coconut oil in a small saucepan over low heat. Stir to avoid burning.
6. Dip each frozen banana sandwich into the melted chocolate, coating all sides. Return to tray and after all bananas are covered in chocolate, return to freezer.
7. Keep frozen and thaw for 3-4 minutes before serving.

Creamy Grape Salad

Juicy grapes are coated in a creamy sweet dressing for this yummy grape salad. Garnish with pecans and enjoy!

Serves: 5-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

4 cups seedless red or green grapes, stems removed, washed and halved
4 tbsp. sour cream
3 tbsp. plain cream cheese, softened
1/2 tbsp. brown sugar, maple syrup or agave
1/4 tsp. vanilla extract
1/3 cup toasted pecan pieces, to garnish

Directions

1. In a small bowl cream together sour cream, cream cheese, vanilla and sweetener. Taste and adjust sweetness if necessary.
2. In a large bowl toss grape halves with dressing.
3. Keep refrigerated until serving. Garnish with pecan pieces.

Maple Pecan Oatmeal Cookies

Maple and pecan make a winning combination in these oatmeal cookies!

Serves: aprox. 30 cookies

Prep Time: 20 min

Cooking Time: 10 min

Total:  30 min

Ingredients

1 cup flour
3 cups quick oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
3/4 cup butter, softened
1 cup brown sugar, packed
1 egg
1 tsp. vanilla extract
2 tbsp. maple syrup or 1/2 tsp. maple flavour
1/3 cup milk
1 cup pecans, coarsely chopped

Directions

1. In a medium bowl combine flour, oats, baking soda and cinnamon.
2. In large bowl cream butter and sugar together. Add egg, vanilla, maple syrup and milk, mixing until well combined.
3. Add dry mixture and mix well. Fold in pecan pieces.
4. Scoop tablespoonfuls of cookie dough onto a parchment paper lined baking sheet. lightly press each ball down. Bake in a preheated oven at 350 F for 10-12 minutes, or until cookies are lightly golden.
5. Allow to cool on a wire rack and then store in an airtight container. Cookies will become soft and chewy the next day.

Lightly adapted from Brody's 250 Best Cookie Recipes (2001).

Crepe Filling Ideas

Looking for some exciting new ingredients to fill your crepes? Try these combinations!

Sweet Combinations

Chutney, pear, pecans and vegan Mozerella

• cinnamon sugar and lemon juice
• lemon ricotta
• Nutella and banana slices
• berry jam and peanut butter
• apple butter
• fresh mixed berries (strawberries, raspberries, blueberries, blackberries, cherries)
• cinnamon stewed apples
• tin fruit (mandarin oranges, peaches, pineapple)
• apple sauce and cinnamon
• charoset
• compote
• peanut or almond butter
• dessert hummus
• maple syrup, agave or honey
• healthy chocolate spread
• dulce de leche
• chocolate sauce
• fruit salad
• whipped cream or creme fraiche
• ice cream, soy ice cream, coconut ice cream, almond ice cream or frozen yogurt
• toasted peanuts, pecans, walnuts, almond slivers
• chocolate or lemon mousse

Savoury Combinations

• chutney, pear, pecans and Brie cheese
• orange marmalade and cheddar cheese
• pesto, sundried tomatoes and feta cheese
• garlic sauteed mushrooms, baby spinach and avocado
• tomato slices, fresh basil and goat cheese
• grilled eggplant, sauteed spinach and toasted pine nuts
• caramelized onions, baby spinach and toasted cashews
• baby spinach, black olives, red onion slices and feta cheese
• grated carrot, baked tofu bites and wilted spinach
• balsamic caramelized beets and feta
• grilled asparagus and toasted pine nuts
• beet and apple chutney with brie or white cheddar and baby arugula

What are your favourite crepe fillings?

Vegan Lemon Mousse

While this recipe may look like guacamole, it is sweet, rich, creamy and tastes nothing like guacamole!

Serves: 2

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 large ripe avocado
1/2 lemon flesh
2-3 tbsp. maple syrup or agave, to taste

Directions

1. Scoop avocado flesh from skin and transfer to a food processor or blender. Add lemon flesh, and maple syrup, processing until creamy and smooth.
2. Taste and adjust if necessary. It should taste rich and lemony rather than like avocado.
3. Serve chilled.

Lightly adapted from healthfulpursuit.com

Vegan Mini Lemon Cheesecakes

Light and lemony vegan mini cheesecakes inspired by Spring are a great addition for brunch or tea.

Serves: 12

Prep Time: 20 min

Cooking Time: 35-40 min

Total:  60 min

Ingredients

1 cup rolled oats
6 large Medjool dates, pitted
1/2 cup raw walnut pieces
pinch salt
1 cup raw cashews, presoaked for 4-6 hours
1 cup vegan sour cream
1/2 cup unflavoured silken tofu
1 tsp. corn starch
1-2 tbsp. water
2 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
2-3 tbsp. maple syrup or agave

Directions

1. To make the base, combine oats, walnuts, dates and salt in a food processor, pulsing until well combined. The mixture should stick together when pressed between your fingers. Add a drop of water if necessary.
2. Line a muffin tin with foil cups and press about 2 tbsp. of mixture into the bottom of each well.
3. Rinse cashews and place in a food processor. Process into a creamy, smooth mixture.
4. In a small bowl dissolve cornstarch in water, making sure that no lumps remain. 
5. Add tofu, sour cream, lemon juice, lemon zest, vanilla, maple syrup and cornstarch mixture to the cashew cream and process until smooth and creamy. Taste and adjust sweetness if necessary.
6. Divide batter evenly, scooping each portion on top of each prepared base.
7. Bake in a preheated oven at 350 F for 35-40 minutes, or until set. Allow to cool and then refrigerate.
8. Serve chilled.