We love Chocolate Cake! It’s one of my favorites! I mean seriously what’s not to love?
So whenever I get hungry for a quick fix of chocolate cake I grab a box of my favorite mix, add a few extras, and bake an almost homemade chocolate cake. Of course I could make it from scratch, but sometimes I just don’t have the time. When I’m pressed for time it’s either box mix or make a run to the store and many times it’s just easier to use the cake mix.
But just because I use a cake mix that doesn’t mean my cake has to taste like it came out of a box. By adding and substituting a few things anyone can make a box mix cake taste like it was made from scratch!
Here’s how I make my almost homemade chocolate cake. I’m pretty sure you’ll have the ingredients in your kitchen. I usually have a box or two of cake mix, one yellow and one chocolate, and a couple of cans of frosting in my pantry; I like to stock up on them when they’re on sale.
What you’ll need:
1 Box Devil’s Food Cake Mix – or any type of chocolate – any brand will work
1 Cup Milk
1/3 Cup Butter, melted
5 Large Eggs
2 Tsp. Vanilla Extract
2 Tsp. Instant Espresso Powder
2 9″ Round Pans
1 Can Chocolate Frosting
Here’s what to do:
Heat oven to 350º
Grease the 2 pans
Substitute the water the box mix calls for with milk, and use melted butter instead of the oil
Use 5 eggs instead of however many the box mix calls for
Place the mix, milk, butter, and eggs in a bowl and mix on medium speed with electric mixer
Stir in vanilla extract and espresso powder
Pour equal amounts of batter into the 2 pans
Bake in oven for 25 minutes or until a tester comes out clean
Remove from oven and let cool about 10 minutes
Flip cakes onto a rack and cool completely
When cakes are completely cooled use a wire or sharp knife to level the tops and make them flat
Dust off any crumbs
Place 1 layer on cake plate, bottom side on the plate
Spread a thin layer of raspberry preserve on top to seal the crumbs
Spread a thin layer of raspberry preserve to the top of the second layer
Spread a layer of chocolate icing on the first layer
Flip the second layer over and place it on top of the first layer – your cake should be top sides together
Spread a thin layer of raspberry preserve on the top and sides of your cake – this seals in any crumbs
Frost the top and side of your cake
Garnish with fresh fruit or whatever you like before serving.
This cake is really great with a scoop of vanilla ice cream or a cold glass of milk!
Everyone loves Chocolate Chip Cookies, it’s been a staple at our house ever since I can remember. Of course everyone has their favorite recipe for chocolate chip cookies. I have to admit I’ve gone thru several over the years. But in recent years we’ve had to tweak our favorite recipe for my grandson Jett who is allergic to eggs, dairy, and nuts; all ingredients of the ever popular chocolate chip cookie. Of course the nut thing is the easiest one to deal with, just don’t add them to the cookie dough; the dairy and egg part proved a bit more challenging. After some trial and error and lots of reading, we finally came up with a recipe for Vegan Chocolate Chip Cookies! One that everyone can enjoy!
Most people think, myself included, think that it’s easy to convert favorite recipes into vegan recipes by simple substituting the allergens with vegan products or omitting those that you don’t have a substitute for. This usually works out well so long as you know exactly which items to omit or substitute; you have to remember some ingredients have hidden allergens meaning unless you’re super vigilant you might miss. In this case the chocolate chips, it has milk a dairy product!
So what exactly do you substitute or omit to make Vegan Chocolate Chip Cookies? In our case since Jett’s allergic to eggs, dairy, and nuts we must omit the nuts, that’s easy. Then we must substitute the diary (butter) and chocolate chips, then deal with the egg issue. Thankfully there are lots of vegan products that will work. We use Earth Balance Buttery Spread instead of butter and Enjoy Life Semi-Sweet Mini Chocolate Chips instead of the regular chocolate chips like Nestles.
As for the egg we decided to simply just omit it, it works fine. (If you feel like you must substitute the eggs you could try using 1/4 cup applesauce per egg or 1 Tbl ground fllax seed dissolved in 3 Tbs Water per egg.) But honestly for Vegan Chocolate Chip Cookies you can just omit the eggs, it works just fine.
So here is what you need for Vegan Chocolate Chip Cookies!
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Vegan Butter like Earth Balance Buttery Spread
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups Enjoy Life Semi-Sweet Mini Chocolate Chips
PREHEAT oven to 375° F.
Sift together flour, baking soda, and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Gradually beat in flour mixture. Stir in chips.
Drop by rounded tablespoon onto parchment or silicone mat covered cookie sheets.
BAKE for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Meet my new favorite pancakes, buckwheat pancakes. I’ll admit they aren’t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge.
The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.
Adrianna’s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe.
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Here’s a recipe from Buckwheat Pancakes I’m sure you’ll love. Click here for recipe.
1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk, shaken*
1 large egg
½ teaspoon pure vanilla extract
Butter, for the skillet
1 pint strawberries, hulled and sliced into bite-sized quarters or halves
1 teaspoon sugar
1 tablespoon maple syrup or honey
1. Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
2. Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
4. Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
Kutsinta or kuchinta – If you’re thinking of creating one thing for merienda , do this Kutsinta or kuchinta or perhaps rice cake. It therefore delicious and I’m sure you’ll love.
Here’s the recipe for the best,and easiest Kutsinta or kuchinta.
- 1-1/4 cups water
- 3/4 cup brown sugar
- 1 cup flour
- 1 tsp. lye (lihiya) water, for cooking
- grated fresh coconut
Cooking Procedures :
- Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well.
- Boil some water in the steamer. Stir flour mixture to recombine.
- Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from pans.
- Before refilling molds for a second batch, stir batter very well because the flour tends to settle at the bottom and may cause thekutsinta to be too soft or soggy on top. Do this before refilling each batch of molds.
- Loosen sides of molds with spatula before unmolding kutsintaonto plate. Serve with grated fresh coconut sprinkled on top. Do not substitute packaged coconut flakes for freshly grated coconut for this recipe.
- This recipe may also be steamed in an 8″ square casserole for 30-45 minutes, unmold onto serving plate and cut into squares or diamond shapes.
- Makes 10pcs of Kutsinta.
Colorless lye water for cooking (lihiya) is sold in small bottles in Asian food stores. It is used in suman sa lihiya which are usually wrapped in banana leaves and insapin-sapin, the multi-layered and muti-colored rice cake. Frozen banana leaves and even fresh ones are now available in Filipino food stores.
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Filipino Merienda Recipes
Filipino Merienda Recipes