For the Chocolate Cake:

2 cups white sugar

1 ¼ cups flour

¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 ½ cup milk

½ cup vegetable oil

2 tsp vanilla extract

Directions:

1.   Preheat oven at 350 F.

2.   In bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt.

3.   Add eggs, milk, vegetable oil and vanilla. Mix well.

4.   Grease a bundt pan.

5.   Pour batter into the pan so that it is just a little over half full (the full recipe should do this).

6.   Cover with parchment paper and bake in the over for 45 min or until a toothpick comes out clean.

7.   Remove from pan and let cool completely before adding icing.

For the Boiled Icing:

4 egg whites

2 cups brown sugar

¼ cup water

Pinch of salt

Directions:

1. Whip egg whites until they form soft peaks. Set aside.

2. In a saucepan, mix brown sugar, water and salt.

3. Bring brown sugar mixture to a boil over medium heat.

4. Once mixture starts to boil, boil for exactly 2 ½ minutes.

5. Begin whipping egg whites again and gradually add brown sugar mixture (about a ¼ cup at a time) to the egg whites while whipping.

6. Once all brown sugar mixture is added, whip icing for another 2-3 minutes until think and fluffy  Enjoy!

A few things I would like you to do:

1.   What is the purpose of vegetable oil in a cake?

2.   What would happen if you undercooked the brown sugar mixture for your boiled icing? What about if it was over cooked?

3.   Why would you want to freshly make your boiled icing rather than the day before? What happens if it sits out for a long time?

4. You can add cream of tartar to the boiled icing. What benefit would this give your icing?

Send your answers to my e-mail or on the Instagram account!

Music: https://www.bensound.com

Tomato Soup

6-7 tomatoes

2 tbsp oil

½ tsp salt

¼ tsp pepper

3 cloves crushed garlic

1 ½ cup chickpeas (separated)

1 medium onion, sliced

1 tbsp oil

2 cloves crushed garlic

½ tsp salt

¼ tsp pepper

½ tbsp paprika

½ tbsp balsamic vinegar

1 tsp rosemary

2 tsp basil

1 cup milk

1 ½ water

½ tbsp oil

½ tsp paprika

Splash balsamic vinegar

Directions:

1.    Preheat oven 450 F.

2.    Wash and rinse tomatoes and cut each into chunks. Place tomatoes in a bowl.

3.    Add oil, salt, pepper and garlic to the tomatoes and stir to coat.

4.    Spread tomatoes onto a baking sheet and bake for 20-25 minutes.

5.    Drain and rinse chickpeas. Set aside 1 cup for the soup and ½ cup for garnish.

6.    Slice one onion.

7.    In a frying pan, on medium heat, add 1 tbsp oil.

8.    Add onions, garlic, salt and pepper to pan. Let cook until onions are translucent. 

9.    Add paprika, balsamic vinegar, rosemary, basil and the roasted tomatoes.

10.                  Add 1 cup chickpeas, milk and water.

11.                  Turn heat down and let simmer for 20 minutes.

12.                  While the soup simmers, heat ½ tbsp oil in a frying pan and add ½ cup chickpeas.

13.                  Sprinkle chickpeas with paprika and let cook for about 5 minutes then add splash of balsamic vinegar. Set aside.

14.                  After 20 minutes, let soup cool then blend until there are no chunks left in the soup.

15.                  Garnish soup with cream, chickpeas, green onion and red pepper flakes. Serve with a grilled cheese sandwich! ENJOY! 

A few things I would like you to do:

1.    What is the benefits or adding chickpeas to the recipe?

2.    What is the roasting process doing to the tomatoes?

3.    What are your favorite ingredients to add to a grilled cheese sandwich?

Send your answers to my e-mail or on the Instagram account!

Music: www.bensound.com

Dinner Rolls & Bread

3 tsp yeast

3 tbsp sugar

2 cups warm water

2 tsp salt

3 tbsp margarine/butter

1 egg

5 cups flour

Directions:

1.    Place yeast, sugar and warm water in a bowl. Let sit for 5 minutes.

2.    After 5 minutes, stir in salt, egg and butter until butter is incorporated.

3.    Add flour, one cup at a time. Use a whisk for the first two cups, then switch to a wooden spoon for the remaining three cups. After the last cup of flour, form dough into a ball.

4.    Flour your work surface and turn dough out onto the surface.

5.    Knead dough for 5 minutes and form into a smooth ball.

6.    Oil a bowl, place the dough smooth side down into the bowl then flip it over.

7.    Cover bowl with saran wrap and let rise for at least one hour, until the dough has doubled in size.

8.    Punch down the dough and knead just a couple of times.

9.    Grease muffin pan or loaf pans.

10.                  If making rolls, divide dough into 24 equal pieces, form each piece into a smooth ball and place 2 balls into each muffin hole.

11.                   If making bread, divide dough into 4 equal pieces, form each piece into a smooth ball and place 2 pieces side by side in each loaf pan.

12.                  Cover with saran wrap and let rise for at least one hour or until doubled in size.

13.                  Preheat oven to 350 F.

14.                  Bake rolls or bread loaves for 18-20 minutes until golden brown.

15.                  Remove from oven, brush lightly with butter, let cool and ENJOY! 

A few things I would like you to do:

1.    What is the purpose of sugar in this recipe?

2.    Explain what is happening during the rising process.

3.    Why do you have to let the dough rise twice?

4.    What is the purpose of brushing the tops of the bread when it is finished cooking?

5.    What is gluten? What is its purpose?

Send your answers to my e-mail or on the Instagram account!

Music: www.bensound.com

Just a reminder to practice your daily Mindful Minutes! :)