Not only are they the best I’ve ever tried, it’s nearly as easy as making them from a package but without any of the “words you can’t pronounce” ingredients.

Ingredients

1 1/2 cups plain flour (200 grams)
10 oz. milk (300 ml)
2 tbs sugar (60 grams but I don’t use that much)
2 tsp baking powder
2 eggs
4 tbs melted butter (60 grams)
pinch of salt

Method

Mix all ingredients together and let sit for 15 minutes and then cook them in a lightly greased frypan or griddle.

I often make these with blueberries and drizzled with a bit of maple syrup – almost orgasmic!

Seriously, doesn’t red velvet remind you of a bordello? We all know what they do in there, so Red Velvet Cake is certainly on the Orgasmic Chef’s menu.

I went to university in Tennessee and that’s where I had my first Red Velvet Cake made with White Lily flour. While we had lots of tasty morsels growing up in Maine, we never ever had red velvet cake.

Ingredients

Oil in a spray can
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups plain flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon baking soda

FROSTING
1 pound cream cheese, softened
1/2 lb (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Method

1. HEAT oven to 350°F. Coat two 9-inch or three 8-inch round cake pans with flour no-stick cooking spray.
2. COMBINE cocoa and food coloring in small bowl. Beat shortening and sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla and cocoa mixture.
3. COMBINE flour and salt in small bowl. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vinegar, using a spoon, until well blended. Add baking soda, gently stirring until well blended.
4. Pour into prepared pans.
5. BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool on wire rack 10 minutes before removing from pans. Cool completely on wire rack. If using 9 inch pans, split layers horizontally.
6. Cream Cheese Frosting.

CREAM CHEESE FROSTING

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

I’m sure some of you are like me. I see something that says 2 oz. of butter and I think, “how many tablespoons is that?” Then we go off to the net to try to find a kitchen cooking converter to figure it out. I found a site today that does the butter conversion and much more.

Traditional Oven has lots of cooking converters. The site isn’t the best design I’ve ever seen but the functionality was all I was interested in and it worked like a charm.

The site will convert anything from honey to temperature. It deserves to be saved in your bookmarks.

Imagine waking up to coffee and blueberry nut bread?  Might not be totally orgasmic but it sure was good. Just imagine lying in bed and having someone bring you breakfast in bed — coffee, the newspaper and a piece of this blueberry nut bread. Ahhh… Ok, so I know I’m dreaming. In my house it would be ME making the bread and ME bringing the coffee, newspaper and piece of bread. Some men just never think about spoiling their wives. If you’re a man, make this easy bread and spoil your wife. You have no idea what rewards will be in store for you. Nudge Nudge wink wink

Ingredients

1 1/2 cups sugar
1/2 cup brown sugar
1/2 cup melted butter
1 3/4 cups orange juice
4 cups plain flour
1 tbs baking powder
1 tsp salt
1 tsp baking soda
2 cups chopped nuts

1 cup quick cooking oats
2 cups fresh or frozen blueberries
1/2 cup orange marmalade

Method

Combine the sugars, butter, orange juice and eggs in a mixing bowl.
Sift the flour, baking powder, salt and baking soda into a large bowl.
Add nuts and oats to the dry ingredients
Blend the dry and wet ingredients.
Stir in the blueberries and orange marmalade.

Pour into 2 greased 9″ x 5″ loaf pans and let stand for 20 minutes while oven is pre-heating at 350 F.

Bake for 1 1/4 hours or until a toothpick inserted comes out clean.

If I can stand to wait, it slices much better if you wait til the next day to do it.  So far I haven’t been able to.

Doesn’t this look good? Can you imagine yourself feeding your lover this delicious treat? I sure can!

You’ll need:

16 oz of milk or dark chocolate (in chips or chopped)
1 1/2 Tbs shortening
1 pound of strawberries (make sure they have stems and leaves)

Melt the shortening in a double boiler over slowly simmering water. (use a metal bowl over a saucepan if you don’t have a double boiler) then add the chocolate. Do not overhead your chocolate or it will seize up and have to go in the trash. When about half the chocolate has melted, you can turn off the heat and stir, stir, stir until the chocolate has cooled just enough to dip.

The best way to dip the strawberry is to poke a toothpick in it, dip the strawberry and then stick the strawberry in clay or styrofoam to harden.

If you want to be really clever, you can melt some white chocolate in the same manner and drizzle white lines on the chocolate strawberries.

Enjoy!