recipes – Page 5 – Annie DeMoranville

No Egg Cake: Dark Chocolate Pan Cake

8x8 pan of chocolate frosted chocolate cake on kitchen counter

I’ve been searching out some favorite baking recipes that do not include eggs. The first one was the soda pop lemon cake (recipe here). This one is a basic one pan/one bowl chocolate cake from King Arthur’s. It was perfection without any eggs. Find the original recipe here, along with some of their blog tips.

Monday Menu: Red Beans and Rice

Pan of red beans and rice on the stove — Red Beans and Rice by JeffreyW

Lent begins this week, which means Mardi Gras! And I’ve been listening to Zydeco music for weeks now, chasing away the winter blues.

It also means time for some spicy goodness, Cajun chicken with mashed potatoes and spicy sausage gravy, and Jambalaya.

And, of course, some rice and beans with cornbread. I’ve been told, real cornbread doesn’t have sugar in it. To each his own, I’ll take mine with sugar, smothered in maple syrup and butter.

On the board tonight:

Washday Beans & Rice
Sliced Steamed Zucchini
Corn Bread
Blueberries & Raspberries w/whip cream

Washday Beans & Rice

1 cup rice
1 cup water
1 cup chicken broth
14oz can red kidney bean
4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
1 tbsp olive oil
1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
4 green onions, chopped
2 celery stalks, chopped
1 large green pepper, chopped
1 large tomato diced (or 14 oz can)

2-quart saucepan and skillet

Wildcard Weekend: A Couple of Quick Recipes

So you say you don’t have any eggs? This quick and moist cake doesn’t need any. All you need is a box cake mix, any flavor, and a complimentary can of soda. Mix, bake, and eat.

Monday Menu: Cookie Game Changer

And we are back!

Chocolate chip cookies were the first thing I ever baked, when I was about nine. So, I feel like over the years, I’ve perfected them – tweaking sugar ratios, adding dark chocolate chips, playing with different sizes. This week, prompted by an email from King Arthur Baking, I took my cookie game up to 11.

Holiday Desserts: Cranberry Upside-Down Cake

The recipe can be found here.

I wasn’t in the mood to chop cranberries or drag the food processor out, so I left them whole. I think I prefer it that way.

Also, I bought a bag of White Lily Unbleached Self Rising Flour, 5-lb bag a while ago to use in biscuits (reasons why and recipe here) and decided since this is basically a biscuit cake, I’d try it this time around for this recipe. It was a game changer. Especially at altitude, it’s so difficult not to end up having a heavy (yet yummy) cake like this.

It’s probably not a necessity at sea level, but up here, it was worth the expense (and yes, it is expensive to order a bag of flour, LOL). The flour makes authentic southern biscuits that I can’t replicate with regular unbleached flours (even King Arthur). I should probably do a post on how using the White Lily flour came to my attention. That’s for another day when my kitchen doesn’t look like it qualifies for FEMA assistance and the dogs need walks.

This recipe is for sure going to end up in either the Halloween or Christmas Duxbridge Mysteries Novellas.

until then…