I used this cooked rum buttercream frosting flavoured with a bit of vanilla to frost the easy one-bowl chocolate cake that I made for my birthday. This recipe makes enough to frost a 9-inch, 2-layer cake.
To frost the cake, I filled the two-layer cake and then gave it a crumb coat with about half of the frosting recipe. Since the frosting is quite soft, I then popped the cake in the fridge to firm up for 30 minutes. After that, I covered the top and sides with the rest of the frosting and put it back in the fridge to chill before slicing into pieces.
This is a classic, plain chocolate cake where all the ingredients are placed in a bowl and beaten together. Unlike other cakes (like the White Chocolate Raspberry Birthday Cake) where you have to combine butter, dry ingredients, milk, and meringue all in a certain order, this is super easy.
I made this as my birthday cake in 2015. I’ve been making my own birthday cakes since I was about 13 years old, so this year was no different. The chocolate flavour of this cake is enhanced by adding a bit of instant coffee powder to the mix. The recipe says to frost with your choice of frosting; I made a cooked rum buttercream frosting and used that as both a filling and frosting.
This recipe can also be made into chocolate cupcakes; place liners in 2 dozen 3-inch muffin-pan cups and fill each half-full with the batter. Bake 20 minutes or until toothpick inserted into the centre of one comes out clean.
A few weeks ago, my family and I went down to New Orleans for a long weekend. After spending two days in the city, Ryan and I were itching to get out and see some swamp life! Since we were only two people and didn’t have a car, our hotel booked us with a swamp tour that would provide door-to-door transportation to and from the swamp (about 40 minutes away).
We had the option of going through the swamps and marshes with a slow, flat-bottomed boat or the loud, speedy airboat. So of course we chose the airboat with Louisiana Swamp Tours!
Donatello makes delicious arepas. Arepas are different depending on where they are from and since Donatello is from Colombia, he obviously makes Colombian ones. They are are cornmeal patties stuffed with cheese and then fried. The trick with these puppies is to use South American cornmeal, which has been precooked and is finer than other types of cornmeal. If you try making these with the wrong kind, you will end up with something very gritty, unpleasant, and half-raw.
Eat these with a thick slice of avocado and a hearts of palm salad. This recipe make 30 patties, which may sound like far too many, but don’t worry, you’ll be glad you made them all. Store extra cooked arepas in the refrigerator and toast them to warm up. Alternatively, freeze uncooked patties and fry them when desired.
In April 2013, I moved into my own apartment. Through luck and the help of family, I was able to get this small apartment in a house over 100 years old, renovated. It’s taken me a couple years to get everything arranged (and then finally tidied up for photos!), but at long last, here are the after photos of my living room.
The Living Room
First, check out the before photos of my living room. To redecorate and reorganize, I divided the living room space into a TV seating area and a dining area.