A Simple Chocolate Loaf Cake with Orange Glaze

There is a big difference between thinking about doing something and being motivated enough to actually do it. I have been thinking a lot about doing some baking (among other things, like being a functional human) but I haven't been feeling all that motivated to actually do it.  To my defence we haven't really been home and food situations have been taking place at sisters or moms house. So yeah, can't exactly bake a cake, take pictures, and not pull my hear out with 15 people running around the kitchen.. But yesterday I had the afternoon at home to get some shit done and it was the perfect time to open the door,(it wasalmost warm enough to have the door open!!!) put on some tunes, and bake a little something something before we headed over to dinner at my sisters.

Nothing to fancy or overly pretentious, just something that people will eat (especially my mom, she needs all the cake in the word). And a loaf because loafs travel well and sometimes a cake just calls for 90 degree angles. Chocolate because it's chocolate (everyone likes chocolate) with and orange glaze for a slight pop of brightness and honestly, cause I bought a shit ton of oranges a few weeks back and they need to be used up asap.

A welcome back to the kitchen, simple chocolate loaf cake. And after it was devoured by the family (mom loved it) I thought aboutchanging the name to a "Freak Yeah, Damn Tasty, Super Fantastic, Simple Chocolate Cake".....  but that's kind of a long name.

The stuff. Got abowl with flour, cocoa powder, salt, baking soda and baking powder, and sugar. Then a cup of what is 1/2 soy milkand 1/2 coffee, some vanilla extract, a little apple cider vinegar, and some oil. That's cake stuff. The glaze stuff is the powdered sugar, the orange, and another pinch of salt and splash of vanilla.

Super simple. Whisk all the dry together

Then just dump all the wet stuff into the dry and mix it all up until everything is evenly incorporated.

Batter goes into a greased loaf pan and into the oven.......45 minutes later......  it's all cooked and stuff. Ttake it out and let it cool.

While the cake is cooling, make that glaze. Powdered sugar, orange zest, a pinch of salt and a splash of vanilla go into a bowl. Whisk together with just enough orange juice to make it all come together and is all glaze like.

When the cake is completely cooled, drizzle (dump) glaze all over cake. And really, make sure the cake is cooled or else the cake will just absorb the glaze.

Drip drip drip.... Next time I will remember to do this over a plate or something, there is sugary glaze everywhere.

And now the loaf cake is done, ready for eating.

Have a great day, get motivated and start planning for the WEEKEND! (Cake should be included in those plans)

-C

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A Simple Chocolate Loaf Cake with Orange Glaze

Makes one loaf cake

• 1 1/2 cups flour
• 1/3 cup cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cups sugar
• 1/3 cup oil (any oil but if you use coconut, make sure it's melted)
• 1/2 soy milk
• 1/2 cup brewed coffee
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla

the glaze

• an orange (about a tablespoon of fresh zest and 1/2 the juice of half of the orange)
• 3/4 cup powdered sugar
• pinch of salt
• splash of vanilla

Preheat oven to 350

In a large bowl, mix together the flour, cocoa powder, sugar, salt, baking soda and powder. Dump in the rest of the ingredients and mix until evenly incorporated. Pour batter into a greased a 9x5loaf pan then stick into the oven. Bake for about 45 minutes or until a tester comes out clean

To make the glaze, mix the sugar, a tiny pinch of salt and the zest of the orange together. Add in a splash of vanilla and slowly add in orange juice until the glaze is the consistency that you want.(not to thick or to thin)

Once cake has completely cooled, drizzle the glaze all over the cake.

Now you can grab a knife, cut a slice,and call it a day.

Raw Beet and Orange Salad with Roasted Hazelnuts

My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really,  I think I kinda don't care.  So pink my things will be.

Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven't in a long long time.  I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don't you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!

 And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying.  As long as you don't hate beets (how could you) then you will love it.

Now you get those beets!

The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange... not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)

Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)

And grab the beet and a shallow dish and grate it all up.

Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.

And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.

Everything all ready to go.. Any extras are added to bowls.

Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)

Isn't that just something. Beets are so pretty,, but more importantly, so freaking tasty good.

Enjoy Today!

-C

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 Raw Beet and Orange Salad with Roasted Hazelnuts

makes enough for 2 people as a side

• 1 large beet or 2 smaller beets
• 1 orange (I used blood orange but any orange would be good)
• handful of hazelnuts (either already roasted or raw that need to be roasted)
• apple cider vinegar
• salt and pepper
• Optional - quinoa (any grain would work) and or greens

If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don't like the skins, place nuts in a clean towel and rub the skins right off.

Wash beet(s) and grate into a swallow bowl. I don't peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)

When you are ready for food, grab a bowl (add anything you want to add to the bottom, like quinoa or greens) and fill that bowl up with the beet salad and top with roasted hazelnuts.

Grab a fork and eat.

Turmeric Ginger Carrot Soup

There is a joke about Vermonters, that all we talk about is the weather. Well, it's kind of true. But to our defense, we get a lot of weather, and it's always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these  super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning)  and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can't  stay outside for too long or else I will probably die. The dog  is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)

 And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining

Because  I do really love the winter and all the pretty snow!!!!

But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing. 

So whether  you are feeling a little mah, or just a little hungry.…this soup is where it's at!

Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don't have the cauliflower and or a beet, just use  ares pepper or another 2 carrots.. no biggy. 

Then we have the fresh ginger ( you can use powdered) turmeric and garlic.  All the good healthy spicy and yummy stuff. 

I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let's go with that.  Chop the garlic and he ginger into    chunksAnd toss into the pot to warm and activate. Just a little toasty toast. 

And the veggies are roasted and tender and smell so good.  It took a lot of will power to not eat the whole pan right there.

I added the roasted veggies and 3 cups water straight into my pot  with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.

Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer...

And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that's why we wait. Then  I sprinkle some chopped kale and chives. (do it if you want, but not necessary)

Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.

And lets hope for some warm (above 0!!) weather!

-C

Turmeric Ginger Carrot Soup

Ingredients

• 5 large carrots
• 1 small onion
• 1 small beet*
• quarter head cabbage ( or a cup of frozen)*
• 2-3 teaspoons  turmeric 
• 2-3 tablespoons fresh  ginger (1/2 teaspoon if using powdered)
• 4-6 cloves garlic
• salt pepper
• raw honey (omit if vegan)

* If you don't have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots. 

Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt.  Stick in oven at 425 for about 30 minutes or until all veggies are fork tender. 

In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to  simmer and let cook for an addition 10 minutes. 

When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)

Mustard and Carrots

Mustard and carrots.  It's that simple.

Yup, I eat this at least once a day. It's that good (and easy).  Now I must admit that I don't usually have such pretty carrots (The mister gave me this rainbow of carrots for my birthday) and I usually don't chop the carrots oh so nicely or have a little vessel of mustard, but I figured for the sake of a picture, you would rather see this then a picture of me standing with the fridge open, chomping on a huge unpeeled carrot, squirting mustard directly in my mouth. (that's how I usually eat most of my snacks)

Today I kept it simple with plain yellow mustard,  but I sometimes spice it up with horseradish or jalapeno mustard. Or once in a while I'll do mustard and sprinkle on (or in my mouth) some nutritional yeast, garlic powder or even red pepper flakes for a little kick. The possibilities of mustard on carrots it endless.

You might be saying to yourself that this is crazy, but really, is it any weirder then some of the things that you eat that others find kind of strange? So maybe just try it.  I promise, you won't be disappointed.

Happy Monday!

-C

Blood Orange Ginger Lime Sparkler Pop

    I have been meaning do a post on seltzer and syrups for a while now and this one is perfect… Everyone around me has been getting sick and I am trying my hardest to not get anything. 

Citrus and ginger…. Two of my favorite things, combined into one super refreshing, light and crisp, thirst quenching drink. Tasty and packed full of vitamin C from the citrus and blood warming, tummy healing ginger. Its kind of a feel better elixir, a good for you drink, a sparkler pop.  A drink everyone can get into       (the mister even liked it), And it has no added sugars or nasty coloring, it can't get much better.

Feeling Happy, feeling crappy, or just plain feeling, this drink is a good for it all.

 

I made the ginger date simple syrup ahead of time.. All I did what chop 2 1/2 tablespoons fresh ginger and  about 3 tablespoons pitted dates and added to a pot with a cup of water. Simmered the stuff until the dates were mostly dissolved, about 15 minutes, took off the  heat and pureed it. I let it steep for another 5 minutes and strained….no biggy.   This is a milder sweet simple syrup. If you like sweeter add more dates or even add a bit of honey… Do what tastes the best to you.

Juice the lime and blood orange…..so much pretty!

I ended up with about 12 tablespoons of juice from a the lime and the orange.. If you need or want to, juice an additional orange and lime. 

Add 2-3 tablespoons of the fresh juice per 12oz glass and add about 2-3 tablespoons of the ginger date syrup…(adjust amounts to you taste) Top off with cold plain seltzer water and maybe an ice-cube or two. ( I would have if I had thought to make ice)

So lovely…. so nice. I really got into these flavors. This drink has the ability to make you feel warm and cozy while being cold and fresh. It makes me happy.

Double thumbs up here!

Stay un-sick!

-C

Blood Orange Ginger Lime Sparkler Pop

Ingredients

• 2 1/2 tablespoons fresh chopped ginger
• 3 tablespoons chopped dates (more if you want sweeter)
• 1 cup water
• 1 lime
• 1 blood orange
• Plain Seltzer water
• Ice (optional)

For the ginger date syrup

In a small pot on low heat, add chopped dates and ginger to a cup of water. Simmer until dates  have mostly dissolved, about 15 minutes. remove from heat and puree with either  a blender to a hand emulsifier. Let steep for another 5 minutes and strain, reserving the pulp (add it to soup or salad dressing). Let completely cool.

To assemble drink, juice blood orange, and lime. Add about 3 tablespoons of the ginger syrup and 2-3 tablespoons of the citrus juice per 12 0z cup. Top with plain seltzer water, give it a light swirl with a spoon or straw and add ice cube if you want. Now have at it!