In My Kitchen April 2016

I missed the IMK last month, I am not sure what happened it just kind of came and went and I didn’t get it done.  I have had no internet connection for days and I am going to post this one before it is too late. Hopefully I will finish and post before I lose the connection, forgive any typos!

Here is a little of what has been in our kitchen lately:

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Rosemary garlic sourdough

Easter cake and cupcakes

Hot Cross Buns

Empty Tomb Rolls

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Delicious Apricot Scones from Tara, these really were amazing!

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a little lemon tart with teeny tiny macarons, Evie picked each one off for herself!

Evie has been sewing and needle felting and made me this little donut and the cutest little needle felted sheep

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A science experiment, making a clock from and orange and lemon juice.

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We found our toddler banana bread recipe, from when Evie was in daycare, recipe to follow soon.

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Balsamic mushroom pasta, will share soon

 

And my fearless protector, who is always close by watching.

I hope you enjoyed your visit and I hope you come back soon.  If you’d like to write an In My Kitchen post, please do so by the 10th April and send your link to Maureen at The Orgasmic Chef. Thanks for hosting Maureen!

SMARTIE CAKE

IMG_6279There are two types of Smarties, the Canadian/UK kind, candy coated chocolate pieces.  There is another kind in the United States that resemble the hard sugar candies.  We are Canadian and to us it is the candy coated chocolate.  We are Smartie girls, not M&M’s.  This was our Easter desert, it is a favourite of some family members so we decided to bring it for Easter dinner….of course in bunny form.  This is a nice moist cake with flecks and small pieces of Smarties chocolate throughout.

For this recipe you will need:

1 box vanilla cake mix (I use French vanilla), make batter according to box directions

1-2 boxes of Smarties, crushed (I buy a scoopful at the bulk food store)

We used about 1/3-1/2 cup of crushed Smarties, gently fold that into the prepared cake batter. Pour into a greased round cake pan that has had the bottom lines in parchment paper.

Bake according to box directions.  The box makes two cakes, we did one round cake and the rest of the batter into 1 dozen cupcakes.

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Cut cake in half and stick flat sides together with frosting.  Then lay on serving plate cut side down and frost the rest.

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Then add jelly bean eyes and black licorice whiskers and mouth.  We made the ears from white paper with the pink coloured in with crayon.

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For the grass we used a bag of shredded coconut with green food colouring added and tossed around in a zip top bag.  Keep adding more drops and mix around until it is the colour green that you want.

The cupcakes Evie frosted by herself and sprinkled with the leftover Smartie crumbs and jellybeans.

Empty Tomb Buns

Happy Easter!

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Evie has been learning the true meaning of Easter since she started school.  She goes to Catholic school so those things are taught from the beginning.  I was a little concerned at first with the Easter story because of the crucifixion, it was violent and horrific, not that people are any less violent and horrific today, but this was my little 4 year old child.  I had nothing to fear, the teachers taught it very simply, cleaned up and scaled down.  That first Easter in school Evie came home one day saying “Mom, do you know that they killed Jesus on a cross and he died.”  I said yes I knew that and it was not nice just because he was different.  She replied, “Don’t worry Mom, he got up again!” Now at almost 8, she has been preparing for her first communion all winter, she knows the details and tells me things I didn’t know.

This was the perfect year to start a tradition with empty tomb buns.  These were quick and easy to put together on Easter morning with just 4 ingredients.

1 tube Pillsbury crescent rolls

8 large marshmallows

1/4 cup cinnamon sugar (this is very expensive to buy. I use 1/4 cup sugar mixed with 1-2 tsp cinnamon)

1/4 cup melted butter

Unroll the dough  and cut into 8 squares.

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Take a marshmallow, dip in the melted butter then roll in cinnamon sugar.

 

Wrap the dough around the marshmallow and pinch the seams to seal. This represents Jesus in the tomb.

Place seam side down in a greased muffin pan.  Bake at 375F for about 9 minutes. First when I looked in the oven there was marshmallow oozing out of a few and it looked a bit of a mess, but it was ok.  I let them cool a couple of minutes and gently lifted the buns out using a spoon, then let cool on a baking rack for about 10 minutes or until room temperature, there is hot melted sugar inside so make sure cool enough before giving to children. Break the first one open together to see the inside, they will be amazed!

Then once cooled we added little icing crosses to the top (just a small tube of bought icing from the baking aisle).

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When you break open the bun, the tomb is empty!…..and delicious.

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These will be an Easter morning tradition at our house every year.

Dairy Free Chocolate Cake aka Wacky Cake

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I needed a dairy free dessert for Easter.  That may not be a challenge for some people, but my kitchen is not a dairy free zone, in fact it is a dairy heavy zone!  The Cadbury mini eggs are not dairy free but I love them sooooo much and they can easily be removed for the non-dairy eaters.

After thinking and pinteresting ( I think I just made that word up) for awhile I remembered a cake that I used to make when I was a kid.  It was from this old kids cookbook and I started making it when I was probably about 8 years old.

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It is a simple mix in the pan and bake cake.  It is actually a recipe from the 1930’s depression era when eggs, butter and milk were expensive.  Though I thought  sugar would have been expensive too? maybe it was cheap back then?

This was my much older cousin’s book which got handed down to me and then handed back to her again.  I forgot how much I loved the pictures in this book.  It was called wacky cake, there are versions found on the interwebs as well, they are all about the same.  I mixed it in a bowl and poured it into the greased pan as I wanted it to come out of the pan easily for decorating.  I changed it slightly by doubling it and I added cold brewed coffee instead of water.  It brings out the chocolate flavour more.

This cake is chocolatey and moist, I think that it was perfect for Easter or any celebration or just cause you are feeling wacky!

This is the recipe for one 9′ round cake.

1 1/2 cups al purpose flour

1/3 cup cocoa powder

1 tsp baking soda

1 cup sugar

1/2 tsp salt

1/2 cup vegetable oil

1 cup cold brewed coffee (or water)

2 tsp vanilla extract

2 Tbsp vinegar

Sift flour, cocoa, baking soda, salt and sugar into a bowl (or directly in the pan)

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That is the coffee

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A little bunny helped of course

In a measuring cup mix coffee, oil and vanilla.

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Pour liquid ingredients into the dry ingredients and whisk.

When the batter is smooth our in vinegar an whisk quickly just until vinegar is distributed.

Note: This is an exciting science lesson for the kiddos when the vinegar and baking soda reacts.

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Bake at 375 for about 25-30 minutes. Let cool completely before icing.

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Make the icing an colour whatever colour you want it

The icing is a simple decorator icing (I think it is originally from Wilton).  It is a sweet frosting, but all my other trusted frostings have dairy.  I found the sweet was well balanced by the chocolate of this cake.

Vegetable shortening (1 cup), icing sugar (4 cups) and 1 tsp vanilla and about a tbsp water.

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Did I mention how much I love Cadbury mini eggs.

I know I have mentioned before that I do not have any affiliate links and am not compensated for my opinion etc, but if Cadbury would like to send me a big ole bucket of mini eggs I would make all kinds of things with them and gush about them all the time….just sayin’

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A piece of the cake before it was all gobbled up

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