Curried Chickpea Sandwich

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Makes: 4 sandwiches
Prep time: 10 min
Cook time: 5 min

  • Two 15 ounce cans chickpeas (garbanzo beans), drained and rinsed
  • 1 medium celery rib, finely chopped
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped fresh leaf parsley
  • 1/2 cup vegan or standard mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • Fine sea salt and freshly ground black pepper
  • 1 cup greens (such as iceberg, romaine, or watercress), optional
  • 1 large ripe tomato, seeded and cut into 1/2-inch dice, optional
  • 4 whole wheat pitas, tops cut off, optional
  1. Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium bowl. Be careful not to overdo it or the chickpeas will become mushy. Add the mayonnaise, vinegar, curry powder, and turmeric and mix well. Season to taste with the salt and pepper. (The salad can be covered and refrigerated for up to 3 days.)
  2. Divide the salad, greens and tomato equally among the pitas and serve.
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Mel’s 5 Minute Hot Fudge Sauce

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Mel’s Kitchen Cafe has great recipes that I use all the time. This hot fudge sauce has three variations and sounds wonderful. Normally, I don’t put a recipe here. I just put the link. Unfortunately, it doesn’t seem to be a link to take you directly to the recipe. I will paste the recipe in and the link is at the top of this paragraph.


  • 8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
  • 3/4 cup heavy cream
  • 4 tablespoons (2 ounces) butter
  • 1/4 cup light corn syrup
  • 2 tablespoons packed light brown sugar (optional)
  • 2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
  • 1 teaspoon pure vanilla extract


  1. In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
  2. Remove the pan from the heat and stir in the vanilla.
  3. PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
  4. BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
  5. Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed.

Use chocolate that you like the flavor of.

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Brian’s Chocolate Cake

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  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
  • 1/2 cup butter melted
  • 1 tbsp vanilla extract
  • 1 cup boiling water

  • Instructions

    1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
    2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot water with a rubber spatula. Batter will be very runny.
    3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
    4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
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Bountiful White Cake

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One of my favorite recipe websites is A Bountiful Kitchen. Today while searching for recipes for mini cupcakes I found this white cake recipe. The reviewers rave about it. The perfect white cake from scratch has eluded me. I hope to adapt this recipe and make lemon cupcakes. I’ll add lemon extract and once they are done I’ll add a filling of lemon curd. A light cream cheese frosting will complete them.

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Celebration Chocolate Cupcakes

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For the cupcakes:
1 cup granulated white sugar
¾ cup plus 2 tbsp all-purpose flour
¼ cup plus 2 tbsp unsweetened cocoa powder, sifted
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 egg, room temperature
½ cup sour cream, room temperature
¼ cup sunflower oil
1 tbsp pure vanilla extract
½ cup / 120mL boiling water

For the frosting:
6 tbsp unsalted butter, melted
½ cup unsweetened cocoa powder
¼ cup milk
2 ¼ cups confectioners’ sugar
¾ tsp pure vanilla extract
1 tsp golden syrup / light corn syrup

Preheat the oven to 350F. Line standard muffin tins with paper liners.

In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda and salt. Add the egg, sour cream, oil and vanilla. Mix with a silicon spatula just until smooth and combined. Pour in the boiling water, and slowly mix. The batter will be liquid-y, this is normal.

Divide the batter evenly among the lined cups.

Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.

Transfer cupcakes in pans to wire racks for about 10 minutes until the tins are cool to the touch. Once the tins are cool, remove the cupcakes from the pans, and transfer to the wire racks. Let the cupcakes cool completely before frosting.

In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder until smooth. Now, alternately mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add another tablespoon or so of milk, if necessary. Mix in vanilla and golden syrup / light corn syrup.

Note: The frosting recipe provided can easily frost all 16 cupcakes. However, if you’d prefer to have tall “hats” of chocolate frosting on each of your cupcakes, as pictured in this post, 1 ½-ing the recipe will be necessary.

To frost the cupcakes, I use a small off-set spatula (you can use a butter knife without a serrated edge, if you don’t have one) at an angle to spread the frosting smoothly around the cake. Make sure to frost to the very edges (doing this is not only an excuse to have more frosting on your cupcakes — yum! — but it also helps keep the cupcakes moist). Then, I use a cake spatula to create the indent in the center. You can shave some dark chocolate on top using a vegetable peeler (or you can use a microplane or one of those manual cheese graters that they use at Italian restaurants to grate Parmesan), and you’re done.

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Southern Buttermilk Pancakes

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Tonight I was looking for a pancake recipe to use up my buttermilk before I leave to go to Denver. I found this one at A Bountiful Kitchen  It was yummy and I used up all of my buttermilk.

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Salmon with Fennel Baked in Parchment

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This is really great recipe I found at

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Chocolate Marshmallow Texas Sheet Cake

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A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!



Posted in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food | Leave a comment

Smitten Kitchen’s Mac and Cheese

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I discovered this one serving size recipe on the Smitten Kitchen website here

Kosher salt
4 ounces (115 grams) dried pasta, such as macaroni or another small twisty shape
2 teaspoons (10 grams) salted or unsalted butter
2 teaspoons (6 grams) all-purpose flour
1/2 cup (125 ml) low-fat or whole milk
Many grinds of black pepper
1/2 cup (1 ounce or 30 grams) finely grated parmesan or pecorino cheese.

Bring a medium pot of water to a boil and add dried pasta. Cook it until firm tender, then drain. Return pot to stove and melt butter in the bottom. Using a spoon or whisk, add flour and mix until it disappears. Add milk, stirring constantly. Season with 1/4 teaspoon salt and black pepper. Bring sauce to a simmer. Cook, stirring, for 1 to 2 minutes. Remove from heat and stir in grated cheese until combined. Add drained pasta, stir to evenly coat.

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Chocolate Chip Marbled Cookies

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1 cup butter, softened
1 cup granulated sugar
1 cup dark brown sugar
2 egg yolks
1 egg
1 tbsp pure vanilla extract
1 cup pastry flour
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cornstarch
1/2 tsp cinnamon (Hmmm)
1/2 tsp salt
1 cup milk chocolate chunks
1 cup dark chocolate chunks
3 oz bittersweet chocolate, melted & cooled slightly (for the double chocolate dough)

Preheat oven to 350F degrees or 325F degrees convection.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and dark brown sugar; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.

Scrape down the sides of the bowl and add the egg & egg yolks one at a time, beating until combined between each addition. Once all the eggs have been added, add the vanilla and beat until fluffy – about 1 minute.

In a small bowl, whisk together flours, baking soda, baking powder, cornstarch, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want.

Remove half of the batter from the mixer bowl and place in a separate bowl. Add in half o the milk and dark chocolate chunks, mixing in with a spatula to combined. Wrap dough in plastic wrap and set in the refrigerator to chill overnight.

Add the melted bittersweet chocolate to the bowl of the stand mixer with the remaining dough and beat on medium until combined. Add in the remaining chocolate chunks. Wrap dough in plastic wrap and set in the refrigerator to chill overnight.

Once your dough has chilled overnight, remove it from the fridge and allow it to come to room temp for about 30 minutes. Now you are ready to marble your dough. Use a spoon to scoop the plain and chocolate doughs into 1/2 tbsp portions and set them out on a piece of parchment paper. Once you have scooped all your dough, begin to arrange different doughs back together, alternating chocolate with plain, to create a large marbled cookie dough disk. Once you have marbled your dough to your liking, you are ready to scoop.

Using a cookie scoop, scoop your batter out into about 2 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 9 onto each tray.

Set your cookie sheets in the freezer for a quick 15 minutes to set up a bit – If you have the time. If not then just proceed to baking them. I just find that setting them in the freezer for a few minutes helps to give them those gorgeous crackly tops.

Bake for 10-12 minutes or until the edges are golden and set. Remove from the oven and place on a cooling rack to cool for at least 5 minutes before serving.

Recipe from The Sweet and Simple Kitchen 

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