Cake Pops

~Cake Pops~

Ingredients:
-315mL all-purpose flour
-125mL cocoa powder
-3mL baking soda
-5mL baking powder
-2mL salt
-125mL margarine
-250mL sugar
-2 eggs
-3mL vanilla extract
-185mL milk

Method:
Day 1
1. Preheat oven to 350°F or 180°C.
2. Grease and flour a 8 x 8" pan.
3. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
4. Cream the butter and sugar with a mixer. Add the egg to the creamed mixer until just combined. Scrape down the sides of the bowl and then add the vanilla. Mix until combined.
5. Add the flour mixture, a third at a time, alternating with the milk in two additions.
   (You'll begin and end with the flour mixture).
6. Spread the batter (it will be thick) evenly into the prepared pan.
7. Bake for 25-30 minutes until a toothpick inserted in the centre comes out clean.
8. Let the cake cool completely before crumbling for cake balls.
   Store in a ziplock bag.

Day 2
9. Crumble the cooled cake into a large mixing bowl. Add about 25mL of frosting and stir. Add more frosting (if needed) until the cake sticks together so you can roll it into balls.
10. Roll cake balls into 1 1/2 inch balls or 3.75cm. Cover and put into the freezer for about 15 minutes (or put into the refrigerator overnight) until they are firm but not frozen.
11. Put the candy into the top of the double boiler and then stir until melted. If the candy coating is too thick a small amount of shortening should be added to get the right consistency.
   Transfer the melted coating to a 250mL glass measuring cup.
12. Take one stick and put it into the candy coating and then into the flat side of the ball. Use a spoon to cover the ball. Do not stir the cake pop in the coating.
13. Lift the cake pop out and hold in one hand and tap with the other over the coating to knock off the excess. Stick the prepared cake pop into a drying block.
14. Repeat with the remaining cake balls.
15. To add décor use a small amount of coating with a toothpick and place sprinkles, candy or other food items.

Yellow Cake Recipe
-375mL flour
-5mL baking powder
-3mL salt
-250mL sugar
-125mL margarine
-2 eggs
-5mL vanilla
-125mL milk

Frosting options
Vanilla
-90mL margarine
-2mL vanilla
-375mL icing sugar
-5mL milk

Chocolate
-90mL margarine
-2mL vanilla
-375mL icing sugar
-5mL milk

Cream the margarine and vanilla with a mixer until combined.
Add the sugar to the creamed mixture in two or three batches scraping down the sides of the bowl after each addition.
If needed, add the milk to make the frosting creamier.

Simple Bruschetta

~Simple Bruschetta~

Ingredients:
-1 baguette, cut into 1-inch slices
-60mL olive oil, divided
-15mL balsamic vinegar
-3 small Roma tomatoes, seeded and chopped
-60mL finely chopped onion
-60mL fresh cilantro leaves, coarsely chopped
-2mL salt
-2mL pepper

Method:
1. Preheat oven to 325°F or 160°C.
2. Place bread on an ungreased baking sheet; brush with olive oil.
   Bake for 10-12 minutes or until golden brown.
3. Meanwhile, in a small bowl, whisk the vinegar and remaining oil.
4. Stir in the tomatoes, onion, cilantro, salt and pepper.
   Spoon about 15mL onto each slice of bread.
5. Put onto serving platter and garnish the bruschetta with grated cheest.
   Serve immediately.