I am not even going to get into the many reasons that I have neglected this blog and all my followers for so long…let’s just say that I’m back and ready to inspire, cook, drink and be merry.
Last night I got together with a couple of my gal pals to do make some goodies for Christmas. We each decided to make a liqueur to give away my choice was Homemade Irish Cream! Needless to say it turned out better than I imagined and I PROMISE you that you will never ever buy pre bottled Irish Cream again!
- 1 cup 18% cream
- 14 oz sweetened condensed milk (1can)
- 1 2/3 C Jameson’s Irish Whiskey
- 1 tsp instant coffee
- 2 Tbsp Hershey’s chocolate syrup
- 1 tsp vanilla
- 1 tsp almond extract (I skipped this entirely)
- Combine all ingredients in a blender and set on high speed for 30 seconds.
- Bottle in a tightly sealed container and refrigerate. Shake before using
Homemade Holiday Irish Cream:
Bring this amazing drink to your next holiday party, give away as gifts or just enjoy at home with your loved ones!
My friend Erin brought over a whole bunch of goodies from her garden, including a bunch of beets. I love beets and usually just boil them and have them on hand to snack on or throw in a salad. Yesterday, I was online getting some food ideas for dinner and stumbled across the idea of a beet and chocolate cupcake. Here’s my take on this great recipe…You will be amazed at how moist the beets make this loaf and you will be shocked at the flavour. SO DELICIOUS!
- 2 cups of all-purpose flour
- 1 1/2 tsp of baking soda
- 1/2 tsp salt
- 1 1/2 cups of sugar
- 1/2 cup cocoa powder
- 3 eggs, beaten
- 1 cup Sunflower Oil
- 2 tsp vanilla
- 1 cup cooked and grated beets
****Click on the picture for a closer look at how to make a Chocolate and Beet Loaf:
I am really excited that Thanksgiving is coming up, it’s my favorite holiday and I will be heading to Northern Ontario to visit with family and friends. But first, I get to see Jesus Christ Superstar at the Stratford Festival! Just a thought, but you should WOW your people with this Chocolate and Beet cake at your Thanksgiving Festivities…
Spotted at The Tall Poppy Cafe in Wellington, Ontario.
It’s my last day in The County and I had a great time! Back to Toronto in the morning…
Tears of Laughter…of course!
Last evening was my dear friend Kelly’s 33rd Birthday! I decided to throw her a little gathering (the easy part) and to make her a Vegan Birthday cake (the hard part). I have never been much of a baker, in fact, the most baking I have done in my life has pretty much been over the last few months since I started Foodventures. Generally, I stick to easy things like cookies and banana bread, I have never even thought of making a cake from scratch…why would I??? when you can just buy a really tasty beautiful one at the store…But for the purposes of this blog and my own curiosity I went for it. After researching recipes, I discovered that making a vegan cake was really easy and ended up using different versions of recipes used during the depression and wartime back in the day, this makes sense to me cause eggs and dairy and other yummy stuff was rationed but people still needed to eat cake!
Now, I have to tell you that I was totally feeling 1 hour behind yesterday and when I found out the guest of honor was on her way, I hadn’t even iced the cake or even made the icing yet. In the “how to” photo’s, you will see man hands, this is my friend Todd (who actually went to chef school and makes insanely delicious meals all the time!) helping me get the icing together. It was awesome to see him work cause he was so fast and knew how to do stuff that would have taken me triple time. YAY Todd! oh and thanks to Julie for the clean up and berry washing!
- 3 cups of flour
- 2 cups of sugar
- 6 tbsp of Cocoa
- 2 tsp of baking soda
- 1 tsp of salt
- 3/4 cup of sunflower oil
- 2 tbsp of white vinegar
- 2 tsp + 2 tbsp of vanilla
- 2 cups of cold water
- 2 cups Vegan Butter (room temperature)
- 2 cups icing sugar
- 1 cup fresh raspberries
- 1 cup of fresh blueberries
- 1 cup of fresh strawberries (cut in half)
****click on the picture for a step by step explanation of How to make This Chocolate Birthday Cake.
This was an incredible evening filled with love, singsongs and laughter. The cake went over really well and tasted awesome! No more store bought cakes for me totally worth making your own cake and I got to use my Kitchen Aid Mixer for the first time. Tonight, I’m suppose to make risotto for my parents, they are spending the evening at my place on their way to FLA. But i might try and get them to take me out instead cause I am still trying to get things organized from last night’s festivities.
Thanks to everyone who made this evening such a great success and Thanks to you for reading!
I have the chance to spend the Holidays at my parents house in Northern Ontario this year. It’s my first Christmas “home” in 4 years. It’s pretty chaotic right now: Mostly because Oscar and my sister’s 3 month old puppy Elton won’t stop chasing each other! In honor of the two little monkeys I decided to name this yummy chocolate banana loaf the Maniacal Monkey loaf.
- 1/2 cup unsalted butter-soft
- 1 cup sugar
- 2 eggs
- 1 -1/2 tsp of vanilla
- the juice from half a lemon
- 1- 1/2 cups all purpose flour
- 1 tsp of baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3 very ripe (rotten) banana’s
- 1 cup chocolate chips
- 3/4 cup walnuts
Makes one loaf
**click on the picture for a step by step explanation of How to make Maniacal Monkey Loaf
It smells and looks incredible AND it tastes like heaven in your mouth! In a pinch this is a very easy and tasty treat to bring over to someone’s house or to serve during the festivus season.
It’s going to be a busy couple of days and i will be doing a ton of cooking so many updates in the next little while. I hope that wherever you are and whatever you believe you are well fed and content. Happy Christmas!