Easy Chocolate Fudge Cake

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I made this (from Recipe Tin Eats) for Nana Nice’s birthday a couple weeks ago. Unfortunately I had the plague and couldn’t partake but I can assure you that it’s equally good the next day …

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Start by preheating your oven to 350°F and butter a 9″ springform pan. Line the bottom with parchment and butter that too. You can never have enough butter.

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In a smallish pot on the stove, combine 8.5 ounces dark chocolate with 1 3/4 cup granulated sugar, 2 sticks unsalted butter, and 1/2 cup milk. Stir on medium low until the butter and chocolate have melted. Don’t let it come to a simmer.

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Tip in into a bowl and whisk in 1/4 cup vegetable oil and 3/4 cup milk.

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Then mix in 2 eggs – WAIT, I ONLY HAVE ONE EGG!

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Not to worry. You can substitute an egg with 2 tablespoons flour, 1/2 teaspoon oil, 1/2 teaspoon baking powder, and 2 tablespoons milk, cream, butter, or yogurt.

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Whisk in those “eggs.”

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In a small bowl or measuring cup, whisk together 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 3/4 cups plain flour, and 2 tablespoons instant coffee.

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Sift the dry ingredients into the wet ingredients and whisk until smooth.

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Pour the mixture into the cake pan and bake for 70 minutes, or until a skewer inserted into the centre comes out mostly clean (a little residue means your cake will be extra fudgey!).

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Remove the sides of the pan and let it cool completely on a rack.

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You can frost this with whatever you want but a nice ganache is never a bad thing. Heat 1 cup whipping cream on the stove until it’s about to start simmering, then pour it over 8 ounces dark chocolate of your choosing.

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Stir until smooth and all the chocolate has melted, and then leave it to cool until it spreads like peanut butter.

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Frost your cake, and have fun with whatever swirls and squiggles you’d like!

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I went a step further and added some dragees

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… and some sprinkles

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It was a birthday cake after all!

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Ten Dollar, Ten Minute Wreath

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As you may know, I like making wreaths. Most of ’em tend to be of the ephemeral type, not lasting more than a season so that I have justification in making new ones later on. Somehow though I have ended up with a few in storage … not that this will stop me from making yet another one. It’s officially December, so I think it’s time.

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The one for this year is inspired by the super 1980s brass trim on my front door, and by what I snagged from Value Village on Senior’s Day a while back. I found a totally plain grape wreath for $1.99, a bag of gold bead garland for $1.99, and a box of glass balls in gold and copper for $3.99.

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The only other thing I used for this was some fishing line I had on hand so I made the whole thing for less than ten bucks (including tax), and it only took me about ten minutes!

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First I had to untangle the giant bag of beaded garland. That may have taken longer than ten minutes …

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But then I wrapped a section around the wreath. Easy peasy. It didn’t go all the way but that was fine because I had a plan.

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Then I tied the balls on with fishing line.

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LongJohn helped. I can now do things by myself provided that I’m sitting three feet from him in his Jolly Jumper.

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That’s it!

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FLAT Ginger Molasses Cookies

This post has been sitting in my brain since Thanksgiving (the Canadian one, that is), so I figured for the American one I could accent your Black Friday with a chewy cookie.

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These cookies inspired by Gimme Some Oven came out way flatter than I normally like and tasted a little greasy. I still prefer my Starbucks knockoff cookies, but I’m always on the lookout for another recipe, and someday when I no longer have a tiny boy with a short attention span on my hands, I may come up with my own.

Start, as you do with most cookies, with your powdery bits. Whisk together 4 cups flour, 4 teaspoons baking soda, and 4 teaspoons pumpkin pie spice (put it together from here).

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Set that aside and cream together 1 1/2 cups salted softened butter, and 2 cups granulated sugar.

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Then pour yourself a lovely gob of 1/2 cup molasses.

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Tip that into the butter mix, together with 2 eggs, and beat that up until combined.

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Slowly add the flour mix and beat until well combined. Chill that dough for 30 minutes.

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Preheat your oven to 375°F and line two baking sheets with parchment paper. Roll your dough into golf ball-sized balls and roll them in granulated sugar (with a dash of cinnamon mixed in). Plop them on the baking sheet and leave a lot of space as they flatten quite a bit.

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Bake those puppies for 8-10 minutes, until they start to crack, then let them cool on the sheet before removing them to a rack (or just eating them).

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See? They expand quite a bit. And eat all the other cookies.

Again, not my favourite adaptation but good nonetheless.

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Started from the bottom now we here …

It took a whole year to get from 19700 to 20k followers but considering I had morning sickness and then a baby for most of it, that ain’t bad!

A new take on a ginger cookie that I think could use some improvement, coming up this week – stay tuned! 

Sequin Background for YouTube

She’s back! The lovely Chelle has been co-opted to write in my place yet again. Enjoy, and be sure to check out her stuff on her website (details below)!

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Hi everyone! My name is Chelle and I run the beauty blog Makeup Your Mind and YouTube channel of the same name. I’m filling in for Alison today with a DIY on how I created my sequin background for my YouTube videos!

Since I live in downtown Toronto in a one bedroom apartment with my husband and two cats, we don’t have a heck of a lot of space to use as a filming area for my YouTube videos. The *only* area we really have available to put up a backdrop was our entrance “hallway” to the apartment.

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So this is how my filming setup looks in essence. I’ve got a high chair in the middle of the entrance, my ring light and tripod with camera pointed at it. Sadly, the apartment door and surrounding walls just aren’t attractive enough for videos, so I had to rig up some kind of contraption to put up behind me that could be put up and taken down easily.

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I decided to buy some sequin cloth from Ebay and a shower tension rod to hold it up. The sequin cloth came as one straight sheet of cloth, so I was going to have to attach it to the curtain rod somehow.

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I flipped the cloth around so that the curtain rod lay on the unfinished side of the cloth.

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Wrapped the cloth around the rod, and safety pinned it into place!

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Since the whole curtain is on a collapsible tension rod, it makes for quick and easy set up and take down every time I want to film a video!

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You will find that the cloth needs to be pulled tight on the edges so that you don’t get any wrinkling effects in the background and for that I use painter’s edging tape (not pictured).

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Et voila! A shimmery, abstract background that helps bounce light back into the video! I love how professional this can look on camera, and yet when you pull away it just looks like such a hot mess in the entrance to our apartment!

Thanks so much for reading, and if you’re interested in my little corner of the internet, come say hi over on my blog Makeup Your Mind!

Hallowe’en Holdover Cookies

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Do you have Hallowe’en candy left? We did. But then we had houseguests. But while we did have leftover candy, I made these sweet somethings. I forgot to photograph the middle part but I’m trusting you to know what I’m talking about.

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Start with some hardshelled chocolate candy. You want the stuff with shells otherwise the chocolate will just melt out of your cookie and ruin the structure. Here I have M&Ms, regular and peanut, Reese’s Pieces, and Smarties. For you Americans reading this, these are more like M&Ms – not the chalky discs we call Rockets.

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So pretty!

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Gather up about 1 1/2 cups of candy. Try to avoid eating it all as you empty the little tiny packets.

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Grab 2 1/2 cups flour, and whisk it together with 3/4 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon cinnamon. Set that aside.

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With a mixer, cream together 1 cup softened butter, 3/4 cup brown sugar and 1/2 cup granulated sugar (I only had white in the photo but brown makes it excellent).

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Tip in 3 egg yolks and 2 teaspoons vanilla extract and mix away.

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Add in your flour mixer and mix on low until just combined. You want this still to be a little crumbly.

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Dump in all your happy candy and stir it in.

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Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop a golf ball-sized lump of dough and form it into a ball. Roll the ball in granulated sugar and flatten slightly onto the baking sheet. Bake for about 16 minutes, rotating the baking sheets halfway through, until the tops of the cookies start to crack. Allow them to cool on the baking sheet a little bit before you move them to a wire rack to cool – that way they’ll stay together better.

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Then all you need to do is eat them – easy enough!

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Happy Hallowe’en!

It’s been super busy here with our family recently so I didn’t even have time to carve a pumpkin this year. I do have a couple shots of our decor and LongJohn’s costume for your enjoyment. And a promise of a new cookie recipe this week that I have yet to invent. Enjoy your day!