Ricardo's Easter Chocolate Cake

Baked this wonderful cake to bring to my cousin for an Easter brunch. Ricardo has so many delicious looking cakes - it was hard to choose one - but decided on this chocolate cake...





Ricardo's Chocolate Cake
ricardocuisine
2  cups flour
3/4 cups cocoa
1 teaspoon baking soda
Dash of salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar (used 1 1/4 cups)
3 eggs
2 teaspoon vanilla extract
1 1/2 cups milk (used low fat)

Preheat the oven to 350 °F). Butter and flour 2 8 inch round pans.

In a bowl, sift together the flour, cocoa and baking soda.

In another bowl, with an electric mixer, beat the butter a few seconds and add slowly the sugar. Beat for 3 to 4 minutes. Add the eggs, one at a time while mixing, about 2 minutes. Add the vanilla.

On slow speed, add the dry ingredients, alternating with the milk.

Pour into the pans. Bake in the oven for about 30 minutes.

Let the cakes cool and unmould.

Chocolate Icing
ricardocuisine
3/4 cup unsalted butter, softened
2 1/4 cups icing sugar
1/3 cup sifted cocoa powder
2 tablespoons 35% cream (used low fat milk)
1 teaspoon vanilla extract

In a bowl, beat the butter, sugar, cream and vanilla with an electric mixer until the mixture is creamy and smooth. Add food colouring if desired.

Quebec oh how I love you!

Just spent 3 days in Quebec City - love that city! It's about a 3 hour drive from Montreal and I just love going there! Ben's birthday is coming up, and that was my gift to him - a long weekend in an auberge in Old Quebec City!

This is Chateau Frontenac. Would love to stay there one day... but it's very $$$$!! :)







Many many more photos to come!

Cabane à sucre - Sugar Shack

Haven't gone to the sugar shack in a while. Love maple syrup though! Went for a walk in the woods and found this small sugar shack. Wish I had known, would have brought money with me! :)

Ten on Tuesday

1. We made some homemade pizza dough again last Sunday - just love my bread machine to make pizza dough! We added some veggies and some turkey pepperoni and, of course, some cheese!


It's so easy - and oh so good!! I always keep some in the freezer for emergencies!


2. We celebrated Easter early at my in-laws last Saturday. It was a fun brunch with lots and lots of food, some interesting conversations (as we are about to have some elections in Canada in a few weeks!) and lots of laughs!

3. I am not a very political person. I have gotten interested a bit more in the last few years, as Ben loves politics!  I still haven't made up my mind on the elections coming up - I am not impressed with any of the contenders!

4. Bought this cute bubblegum dispenser for the office - though we did find a way to get some gum without paying! :)


5. We had a rainy and dull weekend - it was cold too. No chance to go playing in the woods.


6. Ben is so sweet... he gave me his cold. I have been sniffling, sneezing, blowing my nose and just feeling blah for the last couple of days.
7. Still went to the gym. Thought by going, I would sweat out the cold. It hasn't worked yet. Though while I am running, I forget I am sick (how sick is that?!!)

8. I love old buildings! Would love to live here... though the neigbours are pretty close!


9. and doors - love old doors too!


10. WW today - had lost .8 pounds last week (yeah!)... and gained .6 pounds this week (booooo!).  I do know why this week though - big lunch at my in-laws with lots of cheese, bread and chocolates!

Easter Rice Krispies Eggs

If you like rice krispies squares, you will love these little eggs!


They are made the same easy way - but they are so cute in egg shapes for Easter!


They are a bit more work - and you do get sticky hands - but they are well worth it!


Don't they look yummy?! :)


Rice Krispies Eggs
from ricekrispies.com

3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups Rice Krispies®
Canned frosting or decorating gel (didn't use)
Assorted candies (didn't use)

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies cereal. Stir until well coated.

Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.

Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.




 

 

Animals from the Cap St-Jacques Farm

Took these last Sunday when we went for a nice walk at Cap St-Jacques. Most of the animals were inside and I forgot to bump up my iso... still, they are cute, so I'm sharing anyway :)

what are you looking at?




The donkey twins

Poor kitty...

Early Morning Downtown Montreal

Short walk at 7:30 a.m. before going to the office. I love working downtown! :)

Ricardo's Nutella Brownies

If you never tried Nutella you are missing something...


Nutella is hazelnut spread and it is too good to keep in the house - in my house anyway - because it will be gone in a manner of a few days.


I buy some from time to time, but I try to buy the small jar and bake with it right away. That way, I won't have Nutella toast in the morning (which, by the way, is mmmmmmm good!).


Found this recipe by Ricardo. Ricardo is a French Canadian cook that has a daily cooking show in French and one weekly show in English on the Food Network in Canada.  I love his recipes!


ricardocuisine's nutella brownies

Nutella Brownies
1/2 cup unbleached all-purpose flour

1/4 teaspoon salt (didn't use salt as I used salted butter)
2 eggs
1 cup Nutella or other chocolate–hazelnut spread
1/2 cup brown sugar (used a little less)
1 teaspoon vanilla extract
1/2 cup melted unsalted butter, cooled slightly (used salted butter)

With the rack in the middle position, preheat the oven to 170°C (325°F). Line the bottom of a 20-cm (8-inch) square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides.

In a bowl, combine the flour and salt. Set aside.

In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture, alternating with the melted butter.

Scrape the batter into the cake pan. Bake until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes (Baked them about 10 more minutes as they didn't seem firm enough).

Cool in the pan for about 2 hours. Unmould and cut into squares.

Serve warm or at room temperature.

Graffitis

Some beautiful graffitis found on the Plateau Mont-Royal.

Montreal Chinatown

Since the weather has been so nice and as Chinatown is about a 10 minute walk from my office, went for a photo walk during lunch time!







Just love all their colourful packages!