Decadent Fudge Cake

This cake is soo good! So moist and so chocolatey! There is 3 different kinds of chocolate and another great recipe for using up buttermilk. All you chocoholics out there will love it. Definitely a crowd pleaser! I got the recipe from Taste of Home and I highly recommend it. It’ll definitely be making it again. I served it with a sparkling wine for any of you looking for a wine pairing 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 2
    • Rating: Easy
  • Involvement
    • ~30. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • All ingredients you can find at the grocery store
    • Rating: Easy

Equipment Required:

  • Stand mixer or mixing bowl with hand mixer
  • Measuring spoons/cups
  • 10-in. fluted tube pan
  • Mixing bowls for melting

The Recipe

Time: ~30 min. prep + 1 1/4 hours bake time = 1 hour 45 min. total

Servings: 16

Calories/serving: ~ 519

Ingredients:

Directions:

  1. Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325F for 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely.
  2. Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.

Cedar-Plank Salmon

Cedar-planked salmon is one of my favourite ways to cook salmon in the summer. I recently found a pack of 4-5 cedar planks at Costco for a reasonable price but unfortunately they are just too thin and catch fire no matter how long you soak them. I recommend investing in a thicker cedar plank. This recipe has so much flavour and it is pretty easy! If you’ve never had salmon cooked on a cedar-plank before give it a shot because you’ll never want to eat Salmon another way! I got the recipe from LCBO Food & Drink.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 7. min prep
    • Rating: Easy
  • Ingredients & availability
    • 11 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring spoons
  • Barbecue

The Recipe

Time: ~7 min. prep + 30 min. soak time + 20 min. cook time = ~ 1 hour

Servings: 6-8

Calories/serving: ~ 278-371

Ingredients:

  • 1 tbsp (15 mL) butter
  • 1 clove garlic, peeled and lightly crushed (I use minced)
  • 3 c2 tbsp (30 mL) grainy mustard
  • 2 tbsp (30 mL) ketchup
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) finely chopped rosemary (or 1 tsp dried)
  • ½ tsp (2 mL) chili powder
  • Salt and pepper to taste
  • 2 lb (1 kg) salmon fillet
  • 1 soaked cedar plank (soak at minimum for 30 min. but longer is better)
  • Kosher salt

Directions:

  1. Combine mustard, ketchup, olive oil, rosemary, chili powder, salt and pepper in a small bowl. Spread over fish, then cover and marinate at room temperature for 30 minutes.
  2. Preheat barbecue to high.
  3. Place soaked cedar plank on grill and grill, with lid down, for 3 to 4 minutes, until you can smell or see smoke. Immediately flip plank and sprinkle liberally with kosher salt. Place fish on plank, skin-side down. Close barbecue lid and grill for 12 to 15 minutes, until fish is just cooked. Remove plank from grill and slip fish onto a serving platter.

Grilled Veggies

You gotta have some favourite grill recipes when it’s summertime. This is my favourite way to cook veggies in the summer and a staple side dish at our house. You’ll need a grill basket and I have linked one you can buy HERE. I have given measurements below but usually I just guess and you can add more or less of any veggie you want. Then you top it off with feta or goat cheese. It is simply fresh and delicious!

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 30. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 11 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Grill basket
  • Tinfoil
  • Knife
  • Cutting board
  • Measuring cups/spoons
  • Barbecue
  • Spoon

The Recipe

Time: 30 min. prep + 30 min. grill = 1 hour total

Servings: 8

Calories/serving: ~ 108

Ingredients:

  • 1 Zucchini
  • Mushrooms (227 g)
  • 2 Green peppers
  • 2 Red peppers
  • 1/2 – 1 Red onion
  • 2 – 3 tbsp Olive oil
  • Pepper sauce (optional)
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 crumbled feta or goat cheese (or however much you want!)

Directions:

  1. Line grill basket with tinfoil. Chop vegetables into pieces and put in grill basket.
  2. Toss with olive oil, a few sprinkles of pepper sauce, garlic, salt and pepper.
  3. Grill 25-30 minutes or until vegetables look cooked/charred.
  4. Put in a bowl after grilling and add feta or goat cheese and toss.

Strawberry Lemonade Scones

These scones are fantastic! Definitely do the lemon curd! I got a recipe for one HERE and it works well for me. These are a great recipe for a summer breakfast treat and for using fresh strawberries that come in June!

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 30. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Mixing bowls
  • Knife
  • Cutting board
  • Grater
  • Basting brush

The Recipe

Time: 30 min. prep + 20 – 25 min. bake = 55 min. total

Servings: 8

Calories/scone: ~ 305

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tbsps. sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1 1/2 cup diced fresh strawberries
  • 1 tbsp lemon zest
  • 2 eggs, beaten
  • 1/2 cup cream (half and half, table, heavy, etc. all will work)

TOPPING:

  • sugar or sanding sugar
  • cream (any cream will do)
  • lemon curd

Directions:

  1. Preheat oven to 400F. In a large bowl mix together flour, sugar, baking powder, and salt. With pastry blender (or hands or food processor), cut in butter cubes until mixture has coarse crumbs. Gently add strawberries and the lemon zest. Make a well in the centre of the mixture and set aside.
  2. In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened.
  3. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it quite a few times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a 3/4 inch thick circle. Cut circle into wedges and separate each slightly.
  4. Brush wedges with cream and sprinkle with sanding sugar or regular sugar. Bake 20 – 25 minutes until golden brown. Drizzle scones with lemon curd.

Tropical Carrot Cake

This cake is a slice of heaven, seriously… For all you carrot cake and coconut lovers out there this is the cake for you! There is quite a few ingredients that may not be for everyone but topped off with cream cheese icing what isn’t to love? It also makes quite a bit of cake which is great for a potluck or family get together. If you are looking for a fun twist on carrot cake give this recipe a shot 😉 I got this recipe from Taste of Home.

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 45. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 17 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Mixing bowl with hand mixer or stand mixer
  • Grater
  • Measuring cups/spoons
  • Can opener
  • 13 x 9 in. baking pan
  • Butter or cooking spray for greasing

The Recipe

Time: 45 min. prep + 45 – 50 min. bake = 1 hour 35 min.

Servings: 24

Calories/serving: ~ 366

Ingredients:

  • 3 large eggs
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots
  • 1 cup raisins
  • 1 can (227 ml) crushed pineapple, undrained
  • 1 cup chopped walnuts
  • 1 cup sweetened shredded coconut

FROSTING:

  • 1 package (250 g) cream cheese, softened
  • 4 to 4-1/2 cups icing sugar
  • 1 to 2 tablespoons heavy whipping cream (I used half and half)
  • 1 teaspoon vanilla extract

Directions:

  1. In a large bowl, beat eggs, oil and buttermilk.
  2. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well.
  3. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well.
  4. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
  5. For frosting, beat all ingredients in a bowl until smooth. Frost cake.

Buttermilk Pound Cake

This pound cake is so easy and delicious. It is so sweet and buttery. Serve it with whipped cream and strawberries for a summer dessert! Also, perfect with a morning coffee. It’s great for when you need to use up leftover buttermilk. I got the recipe from Taste of Home HERE.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Stand mixer or mixing bowl & hand beaters
  • Measuring spoons and cups
  • Toothpicks
  • 10-in fluted tube pan.

The Recipe

Time: 20 min. prep + 70 min. cook time = 1.5 hours

Servings: 20

Calories/serving: ~ 285

Ingredients:

  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • Confectioners’ sugar, optional

Directions:

  1. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325F until a toothpick inserted in the centre comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired.