Family Bites

The Easiest Chocolate Cake You'll Ever Make

I’m popping in with a post today that’s as swift and sweet as the cake I’m talking about. This chocolate-infused confection has changed my life when it comes to whipping together last-minute lunchbox snacks, dessert for dinner guests, classroom party treats, or something to pass along to a neighbour or family member who’s helped us out in some way.

Based on recipes from the wartime era, it’s made without milk, eggs, or butter, which were heavily rationed all those decades ago, and can boast a minimal amount of clean up since the ingredients are whisked together in the pan they’re baked in. I familiarized myself with a similar version of this recipe from Mad Hungry, a beloved cookbook, but quickly realized I had received something much the same from a school mom whose child has many food allergies. She referred to it as a wacky cake, but regardless of the name you use, I think we can all agree that it’s delicious and a must-have recipe for every home cook’s back pocket. 

The Easiest Chocolate Cake Ever

My favourite way to ‘frost’ this cake is to scatter handfuls of chocolate chips over the cake while it’s still warm. I leave them for four or five minutes, or until they’ve melted completely, then spread them over the cake for a quick icing. Alternatively, feel free to use your favourite buttercream, or serve the cake with whipped cream and fruit. There is no wrong answer here when it comes to topping the cake – it will work with whatever you decide is easiest for you. 

• 1 1/2 cups all-purpose flour
• 3/4 cups granulated or cane sugar
• 4 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup water
• 6 tablespoons canola, sunflower, or safflower oil
• 1 teaspoon vanilla extract
• 1 tablespoon cider or white vinegar

Preheat the oven to 350 degrees. 

Using an 8" x 8" baking pan, dump the flour, sugar, cocoa powder, baking soda, and salt into the middle of the baking dish and whisk to combine. Create a well in the centre of the dry ingredients and add the water, oil, vanilla, and vinegar. Stir with a rubber spatula until smooth and well combined. 

Bake the cake for 30-35 minutes or until cooked through. You can insert a toothpick into the centre of the cake to test for doneness, or press down light in the middle with your fingers; if the cake bounces back, it's cooked through. 

Gatherings: Old-Fashioned Apple Spice Cake with Maple Sauce

For the first time in twelve years I’m not hosting a big Thanksgiving dinner this year. Truth be told, I’m a little sad about it, but the reason is a really good one and worth the change in plans. 

Instead, I’m taking the long weekend to cook up a harvest dinner for a slightly smaller group of loved ones. Our October holiday meal is usually a potluck, but this year I’m taking the lead and providing all of the food so it can be documented for the book Julie and I are writing. We’ve touched on this project briefly before, but to be honest, I’m a little shy about overly promoting it (or myself), and am working on getting better about both.

So here goes: I’m writing a book! With Julie! What will essentially be a printed extension of this series, Gatherings is a collection of recipes, ideas and how-tos designed to inspire and encourage a return to simple home entertaining. The book is divided into 20 different occasions; each packed with menus, recipes, drink ideas, easy serving, décor and presentation possibilities, and games and activities (when needed).

Our hope is that will appeal to those who are interested in socializing and hosting more casual home parties, but aren’t sure where to start. And it will benefit those who can’t cook, have a small space, don’t know how to mix drinks, or are easily intimidated by all of the organizing that a good party requires. Sounds fun, right? It's scheduled to publish in the fall of 2014, and our manuscript is due in a little less than four months - yikes. 

While this old-fashioned apple spice cake recipe isn’t destined for the book, it’s the kind of thing you might expect to find within the pages. It’s easy – SO easy – and can be made the day before your dinner, an essential to effortless entertaining in my opinion. The rich maple sauce can be cooked a few days in advance and will keep in the fridge until needed, meaning no messy pots and pans to clean while you’re waiting for your friends to arrive.

As you can see, this dish is far from fussy. Heck, my plates don’t even match, and to be honest I really don’t care. In fact, I kind of like it that way. Life’s too short for perfection, and not nearly long enough for all of the meals that could - and should - be shared with those we like and love. 

Old-Fashioned Apple Spice Cake 

Inspired by Food52

Serves 9

The beauty of this recipe is that it is so easy to make you don’t even need to bust out the heavy duty baking equipment. A bowl, spatula, and hand-held mixer are all you need to pull this together.

• ½ cup butter
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon fresh grated nutmeg
• 2 large apples, cored and grated
• ½ cup walnuts (optional)
• 2 cups all-purpose flour

Preheat the oven to 350 degrees and grease an 8” x 8” baking pan.

In a large bowl beat the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until incorporated.

Stir in the baking soda, salt, cinnamon, ginger, nutmeg, and apples; fold in the flour taking care not to overmix the batter.

Bake for 35-45 minutes, or until a toothpick inserted into the centre of the cake is coated with just a few crumbs.

Serve warm or at room temperature. 

Maple Syrup

Makes approx. 2 cups

• ½ cup butter
• ½ cup whipping cream
• 1 cup pure maple syrup
• ½ teaspoon salt

Combine the butter, whipping cream, maple syurp, and salt in a pot set over medium heat and bring to a boil. Boil for 90 seconds without stirring. Remove from the heat and allow to cool slightly. Pour over cake just before serving.  

Orange-Vanilla Bean Loaf Cake

Last weekend went down in the most unexpected of ways leaving me a little flustered for the start of this workweek. Needless to say there was no weekly dinner inspiration to share, but that’s okay because now I have cake.

It’s been a long time since we’ve talked cake. Likely because I don’t make a lot of them over the summer months, but as soon as I feel fall creeping up around the corner, I whip out my pans and get back to baking for last minute visitors, after school snacks, and to go with my many cups of tea on long working afternoons.

Loaf cakes are pretty much the easiest kind of cake you can bake, and while banana bread or pound cake may be the most famous of the bunch, there are plenty of batters that bake up nicely into these anytime cakes that we all know and love. 

I like to leave my versions mostly unadorned and serve them with fresh fruit, jams, whipped cream, or sauces. In fact, when it comes to hosting a dinner party, place the cake in the centre of the table with an assortment of accompaniments and let your guests customize their dessert plate.

You can, of course, swap in lemon for the orange if you prefer, and later in the season I’d be sure to make this with clementine oranges, studding the inside with fresh cranberries, but for now I’ve gone with a simple orange and vanilla bean flavouring that pairs well with pretty much any fruit in season right now.

Orange-Vanilla Bean Yogurt Cake

• ¾ cups Greek yogurt
• 3 eggs
• 1 cup granulated sugar
• 2 tablespoons grated orange zest
• 1 teaspoon vanilla extract
• 1 vanilla bean, split lengthwise and scraped
• 1 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup olive oil

Preheat the oven to 350 degrees and grease a 9” x 5” loaf pan.

In a medium-mixing bowl, whisk together the yogurt, eggs, sugar, orange zest, vanilla and vanilla bean seeds. Add the flour, baking powder, and salt, and stir just until combined. Using a spatula, fold in the oil until you’re left with a batter that’s thick and shiny.

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan. Serve as suggested above. 

Blueberry Muffins with Cardamom Crumble

Now that we’re less than three weeks away from the start of a new school year, I’m torn between enthusiastically crossing out items on our end-of-summer bucket list, and taking time to prepare for the hurried days of September by stocking my freezer with lunchbox snacks and pre-made dinners.

Fortunately I was able to tackle both yesterday when I took freshly picked berries from a nearby farm (summer bucket list) and baked them into sweet and slightly spiced muffins, freezing half for lunches later in September (stocking the freezer).

I also managed to purchase most of the required school supplies, new shoes were obtained on a road trip earlier this month, and the check marks on the back-to-school side of my to-do list are suddenly looking a little plentiful. This means we'll be spending the weekend indulging in more end-of-summer fun, fresh blueberry muffins included. 

Blueberry Muffins with Cardamom Crumble

Slightly adapted from The Barefoot Contessa

If you're unsure about the flavour of cardamom in these muffins, feel free to replace it with cinnamon.

Makes 22

For the muffins:

• 3 1/2 cups all-purpose flour
• 1 1/2 cup granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 1/2 cup melted butter
• 1 teaspoon vanilla
• 2 eggs
• 2 cups fresh blueberries

For the topping:

• 2/3 cup all-purpose flour
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 5 tablespoons cold butter, diced

Preheat the oven to 375 degrees and line two muffin tins with paper liners. Alternatively, omit the liners and spray the pan with a non-stick spray.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, stir the buttermilk, butter, vanilla, and eggs until well combined. Add the buttermilk mixture to the flour and mix just until combined. Gently fold the blueberries into the batter. 

Using a 1/4 cup measure, scoop the batter into the muffin tins, fill each cup almost full. 

To make the topping, combine all of the ingredients in a food processor and pulse until crumbly. You can do this with your hands, if desired.

Spoon 1 tablespoon of the crumble onto the top of each muffin, and bake for 22-25 minutes or until the tops are golden brown and the centre is set. 

S'mores Sheet Cake

When I sat down to plot the parties I planned for this week (ahem, there are three of them in six days!), the first thing I thought about for each was the dessert. I truly believe that summer parties should be as simple as possible, but I also feel it’s important that the sweet ending of a meal is memorable, as it’s the last taste your guests enjoy.

Now that two of the three parties have passed, I’m happy to report that this s’mores sheet cake fits the bill perfectly. A little more time consuming than the campground-inspired ice cream sandwiches I shared last week - yet easier than any pie or layer cake you could consider - this graham cracker sponge topped with marshmallow frosting, crumbled crackers, and chopped chocolate comes together quickly and can be decorated in less than fifteen minutes, making it equally as impressive as it is easy.

To be fair, the crowd I was cooking for was comprised of eleven to thirteen year old boys, who tastes aren’t overly discerning as they care far more about quantity over quality. But when there was pure silence around the table as Jackson and his friends devoured the cake, followed by cries for second slices, I knew I was on to something, and served the same dessert to Ben and his friends the following night, with similar success.

For me, oven to table cookware is an essential component of my home entertaining arsenal, so I baked this in a rectangular enamelware pan that only improved the rustic appearance of the cake. The fact that it was a single layer made it a snap to serve, and I can see that this would also be awesome for taking to picnics or potlucks, when you're in charge of a show stopping dessert that also happens to travel well.

S'mores Sheet Cake

Adapted from The Smitten Kitchen Cookbook

For the cake:

• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 2 cups finely processed honey-flavoured graham crackers (about 28)
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1/2 teaspoon cinnamon
• 2/3 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs, room temperature
• 2 cup buttermilk, well shaken

For the icing:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

For the topping:

• 100g chocolate, chopped
• 5 graham crackers, broken into tiny pieces

1. Preheat the oven to 350 degrees and prepare a 9" x 13" baking pan by greasing it with butter or nonstick cooking spray.

2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. Set aside. 

3. In the bowl of an electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add eggs one at a time, scraping down the bowl after each addition. Add a third of the dry ingredients, then half the buttermilk, a third of the dry ingredients, the rest of the buttermilk, and the remaining dry ingredients, mixing between additions until combined. Scrape down the bowl, and mix again briefly if needed.

4. Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely.

5. To make the icing, place the egg whites, sugar, and cream of tartar in a heatproof bowl of an electric mixer. Set over a saucepan of simmering water, and whisk until the sugar is dissolved and the egg whites are warm, about 3 minutes. Transfer the bowl to an electric mixer and beat on medium speed until stiff, glossy peaks form, about 5-7 minutes. Add the vanilla, mix again, and use to ice the cake.

6. Preheat the broiler. Place the iced cake underneath for 1-2 minutes, or until the frosting is golden brown, creating a toasted marshmallow effect. Remove from the oven and cool. Cover with the chopped chocolate and broken graham crackers, and serve with chocolate ice cream, if desired.

Blackberry Crumb Bars

Despite the fact that I hauled my winter coat out of the closet this morning for my early dog walk, picnic season is officially upon us, and I couldn’t be happier about it.

There’s some sort of magical law that makes anything eaten outdoors automatically taste better, and I try to take full advantage of dining al fresco whenever the opportunity presents itself. Not only are the flavours of the meal or snack somehow enhanced when eaten outside, but there’s also the bonus of not having to clean up the dining room table that’s usually littered with tiny crumbs and milk spills. It’s a total win-win.

These blackberry crumb bars are ideal for any kind of outdoor eating, but they taste pretty good when served indoors, too. Last week I put a few trays together for a teacher appreciation lunch, and they were a hit. I think hand-held snacks are ideal for warm-weather eating; they’re casual, easy to tote around, and require nothing more than your fingers for easy consumption. Oh, and not only are these incredibly tasty, and not too sweet, they’re also versatile, and can be customized with whatever berry is in season. They also travel well, and make just enough to feed a large group without too many leftovers.

I froze a few extra pieces that I had on hand to see how they would hold up, and I actually enjoyed them a little more after they were chilled. In the future, I will likely pop these into the freezer as soon as I cut them, then I’ll platter them straight up from there. By the time we eat, they’ll be cool yet soft, and perfectly pleasant for a hot spring day.

Blackberry Crumb Bars

For the crumb topping:

• 6 tablespoons butter, melted
• 1/2 cup brown sugar
• 1 tablespoon lime zest
• 3/4 cup whole-wheat flour

For the bars:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup butter
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups blackberries

1. Preheat the oven to 350 degrees. Butter an 8” square baking pan. Line the bottom of the pan with parchment paper, leaving an overhang on two sides.

2. Make the crumb topping: In a medium bowl combine the butter and brown sugar. Add the whole-wheat flour and lime zest, and mix with a fork until moist and crumbly. Place in the freezer until ready to use.

3. In a medium bowl whisk together the all-purpose flour, baking powder and salt. Set aside. In the bowl of an electric mixer beat the ½ cup butter, powdered sugar and vanilla until light and fluffy. Add the eggs, one a time, beating well after each addition. With the mixer on low, add the flour mixture and stir until just combined.

4. Spread the batter evenly over the bottom of the pan. Sprinkle the blackberries over top, and cover with the chilled topping, distributing it evenly over the berries. Bake until golden brown, about 35-40 minutes. Cool completely in pan, and lift out using the paper overhang. Cut into 16 squares and serve. 

A Healthier Rice Crisp Treat

Inspiration can come from the strangest places, and these were derived during a lunch date with a good friend. We popped into a bakery that served a hodgepodge of homemade goods, yet oddly smelled more like meat than sweet, prompting us to head in another direction for our post meal treat. But just before leaving, I caught a glimpse of a vegan and gluten-free rice krispie snack on the top shelf of the vintage glass display case, and was intrigued. 

Here's my version of that confection, and depending on the type of chocolate you use these won't necessarily be officially vegan, but they are gluten free, and just a little bit healthier than your usual gooey rice crisp treat.

P.S. The boys, and their friends, loved them. 

 

Brown Rice Crisp Treats

Adapted from Sprouted Kitchen

This recipe is fairly forgiving so feel free to use almond butter in place of peanut butter and maple syrup in lieu of the brown rice syrup, if desired. Please note, the maple syrup will yield a more crumbly and less compressed treat, but still tastes great. 

• 2/3 cups natural peanut butter
• 2/3 cups brown rice syrup
• 1 teaspoon vanilla
• 6 cups brown rice cereal
• 1 1/4 cups chopped dark chocolate

1. Using a neutral flavoured oil (grapeseed, canola, safflower), grease the inside of a 9" springform pan and set aside. 

2. In a medium saucepan set over medium heat combine the peanut butter, brown rice syrup, and vanilla and heat until thick and syrupy, about 2 minutes.

3. Place the cereal in a large bowl and pour the syrup mixture over it, mixing thoroughly. 

4. Press the cereal into the prepared pan with the back of a rubber spatula or spoon. Transfer to the fridge while you prepare the chocolate. 

5. Place the dark chocolate in a heatproof bowl set over medium heat. Make sure the bottom of the bowl is not touching the water. Slowly melt the chocolate, stirring periodically. Pour the melted chocolate over the rice crisp treat, and spread it evenly over the surface using a spoon or palette knife. 

6. Refrigerate for 1 hour and cut into wedges with a sharp knife. Store in the fridge for up to 2 days. 

Dark Chocolate Peanut Butter Cups

I got a little crazy the other night and decided to make homemade Easter candy for the boys this year. Part of it is to distract myself from the fact that they no longer believe in the Easter bunny - which forces me to accept that they are really and truly growing up - but also, how cool is it to receive a basket of handmade Easter chocolate? 

My plan is to make homemade peanut butter cups, Cadbury cream eggs and cookies. The latter is a little unconventional I suppose, but the top drawer of the antique hutch in my dining room is still filled with Christmas chocolates, so I'm pretty sure we don't need any more foil-wrapped candies this year. 

What I like best about these little bonbons is that they're healthy. For real. Just please don't tell the kids. This morning I attempted to make carrot cake pancakes for breakfast - they were good – but Jackson could not get past the fact that I was putting "dinner vegetables in his breakfast." If he knew that these five-ingredient bonbons were wholesome and good for him, he’d probably never forgive me.

Dark Chocolate and Peanut Butter Cups

Adapted from Sprouted Kitchen and The Homemade Pantry

Makes 12 mini candy cups

• 16 oz. dark chocolate 
• 1/2 cup chilled natural crunchy peanut butter (see note below)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Sea salt flakes, for topping

1. Break up the chocolate and melt it in a bowl sitting over a pot of simmering water. Stir to make sure it is perfectly smooth.

2. Spoon a teaspoon or so of the chocolate into the bottom of each liner and tilt and twist it around so the chocolate coats the bottom and side of the liner. Place the liners in a mini muffin tin to help them hold shape. 

3. Repeat with remaining liners and allow the chocolate to harden completely, about 25-40 minutes (you can speed up the process by putting them in the fridge). You will have leftover chocolate. Just leave it in the bowl and melt it again when you need it. 

4. Meanwhile, mix the crunchy peanut butter, powdered sugar, and vanilla together until smooth to make the filling. Scoop out a teaspoon or two of the peanut butter filling and gently roll it into a ball between your palms. Give it a press down and center it on top of the hardened chocolate. Repeat with the remaining filling.

5. Re-melt the remaining chocolate using the same method as above and add another teaspoon or two on top of each peanut butter ball to cover completely. You may need to add a little extra to get the chocolate to level above the bump of the filling.

6. Sprinkle a tiny pinch of flaked sea salt on each one and chill in the fridge to set. Store in an airtight container in the fridge or at room temperature.

A note about the peanut butter:

I like to use natural peanut butter that's been in the fridge, as it's a little firmer than a new package that's at room temperature. 

Banana Bread Scones

I don’t think I’ve ever met a child that doesn’t adore banana bread. Regardless of age, gender, or particular palate preferences, it seems to me that this baked good is a staple in most family kitchens.

I’m no different; I’ve been making the same banana loaf recipe for years, and while it’s certainly popular with my kids, this scone version of the ubiquitous quick bread just might be even more so.

There are several things I love about this recipe, with taste being at the top of the list. I’m also partial to the low sugar and butter content, and the fact that some of the flour can easily be replaced with a whole grain variety, which we tried with great success. 

Here are four tips to help you with the successful baking and storing of your scones:

• Scones need to be baked in a moderate to hot oven so the dough sets quickly producing a product with a golden brown top, sides, and bottom. The interior should be light in colour and soft in texture.

• Scones that are placed together on a baking sheet will have soft sides and less crispy edges. By placing them farther apart the scones will be crusty all over.

• Scones are baked when they are golden brown in colour and knife inserted into the centre comes out clean.

• Uncovered scones will retain their crisp exterior. Covered ones will become soft and tender. 

Tell me, how often do you bake banana bread? Is your family fond of scones?

 

Banana Bread Scones with Brown Sugar Glaze

 Adapted from The Kitchn
 Makes 8 scones

1 cup mashed bananas (about 2 very ripe bananas)
2 tablespoons milk
1/2 cup plain yogurt
2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
1/4 cup unsalted butter
Optional: 1/2 cup chopped walnuts

For the glaze:

1 tablespoons butter
2 tablespoons milk
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2  - 3/4 cup powdered sugar

1. Combine the mashed bananas, milk and yogurt and mix well. Set aside. 

2. Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork or your finger tips, until there are no pieces of butter larger than a pea.

3. Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.

4. Line a dinner plate with a piece of parchment paper and turn the dough out on top. Pat it into a disk about 8" in diameter and 1" thick. Freeze the scone dough for 30 minutes.

5. Preheat the oven to 400°F.

6. Transfer the scones and parchment paper to a baking sheet. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. This is crucial in order to achieve a crisp exterior on all sides of the scones.

7. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely.

8. To make the glaze, combine the butter and milk in a small saucepan and heat until the butter is melted. Add the brown sugar and vanilla, and stir until the sugar has dissolved. Whisk in the powdered sugar, starting with 1/2 cup. Add more powdered sugar if desired to make a thicker glaze.

9. Just before serving, drizzle the glaze over the scones. The glaze will harden after setting for a minute or two, and can be served right away or packed for a later snack. Store uncovered at room temperature for up to one day, or in a lidded container in the freezer for up to two weeks. Reheat frozen scones in the oven or toaster oven. 

 

Chocolate Chip Cookie Cups

"If you build it, they will come." 

The voice that whispered to Kevin Costner may have been talking about a baseball diamond, but in my head the murmur is more of a parenting message, and it simply states the following: offer fun food, and good food, and plenty of it, and the boys will want to hang out at home with their friends instead of the neighbourhood park, plaza, or shopping mall.

This is more of a mental memo for the teen years, of course, but I'm putting it into practice now. Should you feel inclined to do the same, I might suggest these chocolate chip cookie cups as a good starting point.

To make them, press your favourite cookie dough into a muffin tin - about 2 tablespoons per cup - and bake them for 10-15 minutes, depending on your recipe. Halfway through the cooking time, remove the tray from the oven and press the cookie dough down with the back of a spoon. Let the cookies cool for five minute then remove them from the pan. Once they've cooled completely, fill with a small scoop of ice cream or frozen yogurt and pass around to the kids who are over. 

I promise you, they'll want to come back again.