by capedemo | Jul 7, 2022 | Cooking with Cape Demo
Who loves dessert popcorn?! It’s so tasty, and is easy to make! Now you can make your own at home! For a fun winter dessert popcorn recipe, you have to try this Hot Chocolate Popcorn!
Ingredients:
- 8 cups popped popcorn
- 1 1/2 – 2 envelopes of your favorite hot chocolate mix
- 1 cup mini marshmallows
- 1 cup chocolate chips, divided
- 1/4 chocolate sprinkles
Instructions:
- Line a cookie or baking sheet with wax or parchment paper. Place the popcorn in a single layer on the baking sheet.
- Sprinkle the hot chocolate mix on top of the popcorn. If you have a flour sifter, it would help in even distribution of the cocoa but it’s not a requirement. Sprinkle the marshmallows and 2/3 cup of the chocolate chips on top of the popcorn.
- Add the remaining chocolate chips to a small microwave safe bowl. Microwave on HIGH for 45 seconds or until completely melted and smooth. Stir well.
- Drizzle the melted chocolate all over the popcorn and immediately add the chocolate sprinkles.
- Allow the chocolate to harden for about 10 minutes. Then enjoy!
Thank you A Cultivated Nest for this fun recipe!
by capedemo | Jul 7, 2022 | Cooking with Cape Demo
A fun and easy chocolate cake recipe with the flavours of pecans, coconut and pockets of sweetened cream cheese. This family friendly sweet treat has craters and crevices that give it that unique name.
INGREDIENTS
1 1/2 cups chopped pecan
1 1/2 cups sweetened coconut flakes
1 box chocolate cake mix
Eggs, oil and water according to cake mix package
1 1/4 cups chocolate chips
1 teaspoon canola oil
1/2 tablespoon flour
1/2 cup butter
1 (8 ounce) package cream cheese softened to room temperature
3 cups powdered sugar
INSTRUCTIONS
- Preheat the oven to 180 degrees celsius. Spray a deep 9×13 inch pan with nonstick baking spray. Evenly sprinkle pecans and coconut in the bottom of the pan.
- Mix the cake according to box instructions with egg, vegetable oil and water. In a small bowl mix 3/4 cup chocolate chips with canola oil. Sprinkle with flour and stir to combine. Stir the chocolate chips into the cake mix and spoon in the baking dish over the pecans and coconut.
- Melt the butter in the microwave and let it cool slightly. Using a mixer, beat cream cheese until smooth and lump free. Slowly add the melted butter and beat until smooth. Add the powdered sugar 1 cup at a time and mix until smooth. Drop the cream cheese mixture by rounded tablespoons randomly over the top of the cake. Sprinkle the remaining chocolate chips over the top.
- Bake for 40 minutes or just until the chocolate cake portion is just set.
NOTES
- The toothpick test will not work on this cake as it is a gooey cake.
- Preheat the oven and load the cake on the middle rack in the centre of the oven.
- Use a deep 13×9 inch baking dish so that there is no overflow. The pan I use is 2 1/2 inches deep.
- This fun cake ends up looking like a hot mess which is part of its charm. Do not worry too much about perfection with this cake.
- You can use any chocolate cake mix. This time I used Devil’s Food but you can use German Chocolate or Chocolate Fudge.
- The cake is done when the chocolate cake batter in the centre appears to be set and springs back a little bit when it is touched. This is usually right around 40 minutes. The toothpick test will not work on this cake because of the gooey cream cheese sections.
- This cake is absolutely over the top served warm so plan accordingly if at all possible.
- As this cake contains cream cheese, refrigerate the leftovers.
Thank you Small Town Women for this decadent recipe!
by capedemo | Jun 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
Calling all beer and bacon fans! (Cue sound of feet skidding on the floor as dads race into the room.) These beer and bacon flapjacks are for you.
You will need:
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 egg
1/2 to 3/4 cup beer
2 tablespoons melted butter
3 pieces cooked bacon, cut into pieces
What to do:
In a bowl, briefly whisk together the flour, baking powder, sugar, and salt.
In a separate, larger bowl, beat the egg. Add the butter and 1/2 cup of beer and stir together. Add the dry mixture all at once and stir until well blended. Add additional beer as needed to get the consistency you prefer for pancakes, about an additional 1/4 cup.
Heat a skillet or griddle on medium heat. Grease with butter OR canola oil non-stick spray. Pour 1/4 cup of batter on the skillet. Sprinkle some of the bacon on top. Cook until the underside is golden brown, 2 to 3 minutes. Flip and cook the other side until golden brown, 2 to 3 minutes.
Serve with warmed maple syrup. Makes 8 pancakes.
Thank you The Decorated Cookie for this scrumptious recipe!
by capedemo | Jun 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
I tried something very different with my batch of chili – I added quinoa, and lots of it!
Ingredients:
- 1 cup quinoa
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (4.5-ounce) can diced green chiles
- 1 1/2 tablespoons chili powder, or more, to taste
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups corn kernels, frozen, canned or roasted
- 3 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime, optional
- 1 avocado, halved, seeded, peeled and diced
Instructions:
- In a large saucepan of 2 cups of water, cook quinoa according to package instructions; set aside.
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
- Serve immediately with avocado, if desired.
Thank you Damn Delicious for this scrumptious recipe!
by capedemo | May 25, 2022 | Cooking with Cape Demo
This spicy tofu recipe is spicy, tangy, rich with coconut flavor, and easy to make. Pair this up with a side of grains and vegetables, and you’ll have a meal in about 30 minutes.
Ingredients:
- Firm or extra-firm tofu, cut into approximately 1.5cm blocks
- 1 Cup of full-fat canned coconut milk
- Ready-bought Sambal Oelek paste (4 spoons for medium spiciness)
- 1 tsp ground coriander
- 2 tbsp ground ginger
- 1 cup shallots
- 4 tsp red curry paste
- 1 ½ tsp coconut or brown sugar
- 1 tsp crystal salt
- 1 pinch salt
- 2 tbsp Canola or vegetable oil
- 2 tbsp coconut oil
Instructions:
Pan fry the sides of the tofu until golden brown, about 2 to 3 minutes. The first side may take a little longer as the pan is still heating up. You can pan fry 4 or 6 sides.
While pan frying the tofu, start making the sauce. Sauté thinly sliced shallots in coconut oil for a few minutes, until softened. Add the minced ginger, and sauté until they start to turn fragrant. Then, add the coconut milk, sambal oelek, curry paste, coriander, salt, and sugar. The coriander is optional but ground coriander adds an earthy flavor. After simmering the sauce for a few minutes, add the tofu pieces and stir to coat the tofu with the sauce. Serve with steamed jasmine rice.
Thank you to Healthy Nibbles and Bits for this great recipe!
