Chocolate Jelly Cake

Chocolate Jelly Cake 

Ingredients: 

Cake

1 1/4 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream 

1 C. Granulated sugar 

1/2 C. Premium dry cocoa 

1 C. Mint Jelly 

2 Eggs, beaten 

Icing 

1/2 C. Chocolate chips, melted 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. Light cream 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Blend well. Set aside 

4. Beat eggs in a small bowl until frothy and light.  

5. In a large bowl combine cream, beaten eggs, sugar, cocoa and mint jelly. Mix ingredients together until smooth and light 

6. Add dry ingredients to wet mixture and stir to dissolve flour into the chocolate mixture and batter is smooth and glossy.

7. Pour batter into prepared cake pan and bake for 40 minutes or until cake has risen sufficiently and cake tests done in the middle. 

8. To make the icing mix butter and icing sugar together in a large bowl. Add cream to butter/sugar mixture and beat well until mixture is of spreadable consistency. 

9. In a small saucepan over medium heat melt chocolate chips until chocolate consists of a glossy smooth texture. Add to icing mixture and beat well to make a smooth spreadable icing. 

10  Spread icing over cooled cake and then put in the refrigerator to let the icing set properly on top of cake.  

 Servings:  15 squares 

Savoury Carrot Cake

Savoury Carrot Cake 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Mayonnaise 

1/2 C. Granulated sugar 

2 C Carrots, grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit. 

2. Grease and flour an 8" square cake pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together. Mix together well 

4. Beat eggs in a small bowl until light and frothy 

5. Combine grated carrots, mayonnaise, sugar and beaten eggs, Using an electric mixer beat on medium speed until mixture is smooth and free of lumps 

6. Add dry ingredients to wet mixture and mix well making sure that all the flour is incorporated into the batter. 

7. Pour batter into prepared pan and bake for 45 minutes or until cake tester inserted in the middle comes out  clean 

8. Remove from oven and set on wire rack to cool completely 

Servings:   9 Squares 

Chocolate Mocha Cake

Chocolate Mocha Cake 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream or milk 

2 Eggs, beaten 

1 C. Granulated sugar 

1/2 C. Premium dry cocoa 

2 tsp. Instant coffee crystals dissolved in 2 Tbsp. of hot water 

Icing: 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. Light cream or milk 

1/2 C. Chocolate chips,  melted 

1 tsp. Almond extract 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Beat eggs in a small bowl until light and frothy 

4. Combine Light cream, beaten eggs, sugar, cocoa and dissolved coffee crystals in a large bowl. Beat with an electric mixer on medium speed until mixture is smooth and all the cocoa powder is dissolved into the mixture 

5. Blend flour, b. powder and b. soda together  in a small bowl. Blend ingredients well. 

6. Add dry ingredients to wet mixture and beat on medium speed until flour is absorbed into cake batter. 

7. Pour batter into prepared cake pan and bake for 35 minutes or until cake tester comes out clean when inserted in the middle 

8. To make icing combine butter and icing sugar together. Add cream and almond extract  to butter/sugar mixture and beat well until mixture is of spreadable consistency 

9. In a small saucepan over low heat melt chocolate chips stirring constantly with a spoon until mixture is smooth and light 

10. Add melted chocolate to icing and beat until a nice light brown colour and spread on cooled cake. 

Servings:  Approximately 15 squares

Hot Mexican Bean Crepes

Hot Mexican Bean Crepes 

Crepes:  

1 C. All purpose flour 

1/2 C. Milk 

1/2 C. Water 

2 Eggs 

2 Tbsp. Melted butter 

Filling: 

1 14 oz can Pinto beans, drained 

1 C. Whole kernel corn, drained 

1 C. Que Pasa Medium Salsa 

1 C. Canned whole tomatoes, drained 

2 tsp. Dry ginger 

1/2 tsp. Chilli powder 

1/2 C. Monterey Jack Cheese,  grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. In a large bowl combine flour, eggs, milk, water and butter.  Using a wire whisk mix ingredients together to make a smooth batter free of lumps.  

3. In medium size saute pan over medium heat pour 1/4 cup of batter into pan and tilt to spread batter across the bottom of the pan.  Heat for 1 to 2 minutes until bubbles form and then flip over and cook on other side to a nice light brown colour on both sides. Remove from pan and set on a plate to cool. 

4. For the filling cook pinto beans over medium heat and drain liquid from them. Mash beans into a fine puree. 

5. Add corn, salsa and tomatoes to bean puree in a large bowl. Add spices to mixture and combine ingredients together. 

6. Place one crepe on a plate and then spread a small amount of filing in the middle of crepe. Roll up crepe and place on a parchment lined cookie sheet. Sprinkle grated cheese over top of crepes and place in oven for 5 to 10 minutes to melt the cheese on top.  

Servings:   4 Dinner crepes 

Chocolate Sponge Cake Muffins

Chocolate Sponge Cake Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

4 Eggs 

1 C. Granulated sugar 

1 C. Coconut, fine shred 

1 C. Quick oats 

1 C. Chocolate milk
Chocolate chips for sprinkling on top of muffins 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. In a small bowl blend flour, b. powder and b. soda together. Set aside 

4. In a large bowl beat eggs until light and frothy 

5. Add sugar, chocolate milk, coconut and quick oats to egg mixture and beat with an electric mixer on medium speed until light and creamy 

6. Mix in dry ingredients and continue to beat on medium speed taking a spatula to get all the flour mixed into the batter and no lumps remain with batter light and smooth. 

7. Pour small amounts of batter into muffin cups filling   2/3 full and bake for 20 minutes in preheated oven. Sprinkle chocolate chips on top of muffins before setting them in the oven for baking

8. Remove from oven and allow to cool before removing muffins from pan to a serving plate. Serve with a pat of butter.  

Servings:  12 muffins 

Savoury Chicken Loaf

Savoury Chicken Loaf 

Ingredients: 

1 pound ground chicken breast meat 

1 Egg 

1 Onion, chopped coarsely 

1 C. Celery, chopped 

1/2 C. Sunflower  seeds 

3 Slices whole grain bread, crumbled 

1/2 C. Quick oats 

2 tsp. Dry ginger 

1/2 tsp. Salt 

1 tsp. Dry mustard 

1/2 C. Monterrey Jack or Cheddar cheese, grated 

2 to 3 Tbsp. Tomato ketchup 

Directions:  

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 9" by 5" by 3" loaf pan. Set aside 

3. Wash celery under cold running water and chop into small pieces on a cutting board. Set aside 

4. Peel onion and chop into small chunks on the cutting board. 

5.  In a food processor place onion chunks into bowl and pulse until onion is minced. Repeat procedure for celery and bread crumbs 

6. Place onion, celery and sunflower seeds  in a small bowl. Mix together well.  Set aside 

7. Put bread crumbs into a separate bowl and add mustard, ginger, oats and salt. Blend well 

8. Combine ground chicken meat and egg together in a large bowl. Add celery and onion to meat mixture and mix together adding the dry ingredients and mix thoroughly until well combined 

9. Press mixture into loaf pan sealing around the edges and then sprinkle grated cheese on top and dot with ketchup on the surface of the loaf

10. Bake in preheated oven for 35 minutes until lightly browned on top and cheese is melted 

11. Remove from oven and place on counter to cool. Loosen around the edges and gently tip loaf pan over and allow loaf to come out of loaf pan. Slice loaf and place slices in freezer for longer storage when loaf has cooled. 

Servings:  9 Slices

Hemp Heart Granola Chocolate Chip Cookies

Hemp Heart Granola Chocolate Chip Cookies 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

2 tsp. Dry ginger 

1/2 C. Hemp hearts 

1/2 C. Chocolate chips 

1 C. Pumpkin Granola 

1/2 C. Graham wafer crumbs 

1 C. Quick oats 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs, beaten 

1 tsp. Almond extract 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl combine butter and sugar together. Break down the butter with a large spoon and smooth out to dissolve into the sugar to make a smooth paste. 

4. In a small bowl beat eggs until light and frothy 

5. Add beaten eggs to butter/sugar mixture and beat with an electric mixer on medium speed until creamy and smooth.

6. Continue mixing on medium speed while adding hemp hearts, granola, chocolate chips  and graham wafer crumbs to the mixture. 

7. Measure out 1 cup of all purpose flour and add b. powder and ginger to the flour. Blend well. 

8. Stir in flour and almond extract evenly distributing the flour and chips throughout the dough. 

9. With a teaspoon take small amounts of dough and place on parchment paper 2 inches apart.  

10. Bake in preheated oven for 10 minutes until lightly browned 

11. Remove from the oven and place on wire rack to cool completely before storing in a container.  

Servings:   24 cookies 

Please feel free to leave your comments on this recipe when you have tried this one.  Happy Baking.