Author: Valerie

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Red Cabbage Slaw

  • 1 small head red cabbage or half a large head, finely sliced
  • 1/2 of a red onion, finely chopped
  • 1 tsp. salt
  • 1/2 tsp. coursely ground black pepper
  • 2 Tbsp. canola oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp. orange juice
  • 1 1/2 tsp. freshly toasted and ground corriander seeds

Mix all ingredients together in a large bowl. Let the slaw sit for at least an hour, it gets better with time.

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Valerie’s Fabulous Chocolate Buttercream Frosting

Ingredients:

16 oz semi-sweet chocolate chips
2 sticks butter, room temp
2 cups powdered sugar, sifted
1 tsp vanilla extract

  1. Melt chocolate chips and let stand until cooled but not firm (2-3 hours)
  2. In large mixing bowl, cream butter with electric mixer on medium for 5 mins until creamy and light-colored.
  3. Add the sugar in 3 parts mixing on medium speed for 3 mins after each addition.
  4. Add the cooled, melted chocolate in 3 parts mixing in the same way.
  5. Mix in the vanilla extract.
  6. Frost your cake and enjoy! (After sampling, of course … just to make sure it’s edible.)
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Eggless Mayan Chocolate Cake

Preheat oven to 350 degrees.

Grease and flour cake pans.

Wisk together:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 6 Tbsp baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3/8 tsp ground cayenne pepper

Add then mix with electric mixer on medium speed for 3 mins:

  • 2 cups water
  • 2/3 cup canola oil
  • 2 tsp. vanilla extract
  • 1 tsp. white vinegar

Pour immediately into prepared cake pans and bake:

  • 2 8×2″ round cake pans – 30-40 mins
  • 3 8×1.5″ round cake pans – 25-35 mins
  • 18 cupcakes – 25-30 mins

Frost with Valerie’s Amazing Chocolate Buttercream Frosting