AlleyKat's Favorite Chocolate Cake

Everyone loves chocolate and there's no indulgence we crave more than chocolate cake. This is my favorite recipe -- it makes a moist, chocolately chocolate cake. If you want a layer cake, it goes great with a berry filling or a whipped chocolate ganache.

AlleyKat's Favorite Chocolate Cake

2 cups + 1 tbs boiling water
1 1/4 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract



DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans (or a bunt pan, if you prefer not to serve it as a layer). In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

AlleyKat’s Country Raspberry Cream Cheese Pie

While driving around Prince Edward Island, Canada, my family and I stopped at the PEI Preserve Company for lunch. PEI is known for its potatoes and mussels and the PEI Preserve Company is known for its delicious homemade jams, jellies, and honey... their Raspberry Cream Cheese pie is also pretty stellar. Refreshing, just the right amount of tart and sweet, this is a lovely recipe for a summer party or anytime you can get your hands on fresh raspberries.

AlleyKat’s Country Raspberry Cream Cheese Pie

Crust – can be made from scratch or purchased already made. 9-in deep dish is preferred. Pierce bottom with fork and prebake at 375 for 12 to 15 minutes. Cool.

Filling:
6-8oz Cream cheese, softened
1/3c powdered sugar (more or less to taste)
2 tsp lemon juice or ¼ tsp lemon extract
6 c. raspberries (about 1 ½ quarts)
2/3 c sugar
3 tbsp corn starch
½ c. water + 1 tbs

Beat together cream cheese, powdered sugar and lemon juice. Spread on bottom of cooled pie shell.

Mash enough berries to measure +/- 1 1/2c (about 18oz). Mix sugar and cornstarch in 2 quart saucepan/ Gradually stir in water and mashed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool in refrigerator about 15-20 mins. Fill pie shell with remaining berries, reserving about ½ cup for garnish. Pour cooked berry mixture over top. Garnish with berries. Refrigerate at least 3 hours prior to serving.

Canadian Date Squares, Eh!

Another Canadian recipe inspired by my mum. The Date Square is the Canadian equivalent of the blondie -- a popular treat, not as mainstream as the brownie but equally prevalent and equally delicious. Even Canadian Starbucks carry them as a baked good. Date squares are one of my all-time favorite food items. They're relatively easy to prepare (if you can make an apple crisp or a fruit cobbler, you can make them) and they keep for several days.

AlleyKat’s Canadian Date Squares, Eh
40 min | 15 min prep
SERVES 16

2 c. chopped dates
1.5 tablespoon brown sugar
1/2 c. water
1 c. flour split whole wheat and all-purpose
1/2 teaspoon baking soda
1/8 teaspoon salt
1 c. + 1tbs butter or margarine
1 c. packed brown sugar
2 c. oats (not instant)

1. Combine dates, 1 TBSP brown sugar, and water in small saucepan.
2. Bring to a boil, reduce heat, and cook, stirring often, until dates are soft enough to be mashed with a fork.
3. Set aside.
4. In mixer bowl, blend flour, baking soda, and salt.
5. Cut in butter until mixture resembles course crumbs.
6. Stir in brown sugar and oats.
7. Do not over mix.Mixture should stay crumbly.
8. Press half of crumb mixture over bottom of lightly buttered 8x8-inch pan to form bottom crust.
9. Gently spread date filling over bottom crust.
10. Sprinkle remaining oat mixture over date filling.
11. Lightly pat with palm of hand to even out.
12. Bake for 25 minutes at 350 degrees.
13.Cool completely and cut into squares.