Time to celebrate a birthday. My darling of a sister-in-law decided to celebrate with breakfast. A breakfast buffet, located in the Delta Calgary South Hotel. So we all awoke on a Saturday and headed down. Breakfast buffets make my children happy. They quite contentedly made their own plates and ate wheat they wanted. This is the beauty of a buffet. My teenage son may have had over half a plate of bacon, but hey, there are times to feast right? With a make your own omelet station the adults were all happy. Really there was a little bit of everything, eggs, pancakes, bacon, pastries, fruit and yogurt. Plus drinks were included which is a nice perk. The service I must say was excellent. The drinks were refreshed regularly, and the waitresses were very friendly. Even with our two full tables of kids they were very attentive. The price was 18 for adults, 9 for kids 12 and under and under 6 ate free. For a large group the buffet was a lovely idea, a really easy and delightful birthday party.
Alright, another quick bread. I love quick breads. They save the time of scooping individual portions into muffin cups. Although I will certainly spend the time to do that, I love my muffins too. A quick mix of the batter, spread into the pan and you have a delightful little snack, and a lovely aroma wafting through the house. I served this nut bread with a nice apple butter from the farmers market, and nothing could have been lovelier on a cold winter afternoon.
Recipe slightly adapted from Better Homes and Gardens New Cookbook
- 3 cups all-purpose flour
- 1 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 beaten egg
- 1 2/3 cup milk
- 1/4 cup vegetable oil
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/4 cup chopped almonds
1. Mix together first 5 ingredients. In separate bowl combine egg, milk, and oil. Make a well in dry ingredients and stir in wet until moistened. Fold in nuts.
2. Grease 2 standard sized loaf pans. Divide batter equally between the two.
3. Bake for 50-60 minutes at 350 degrees. Use toothpick to ensure loaf has cooked through to the middle. Let cool. Slice.
4. Eat and enjoy!
So you may have noticed yesterday I posted a recipe for Chocolate Pudding. This was the kids dessert, although I of course had to try it. You know, for you guys, in order to give it a proper review. I don’t want to give you a recipe that is no good. I’ll take the hit and eat the chocolate pudding in order to ensure quality control. In addition to the chocolate pudding, I also made these Kahlua Pots de Creme from Friday is Cake Night. This was the “adult” dessert. I must say, it was rich, it was chocolaty, which in turn has made it into a favourite. This is also the easiest dessert you will ever make. I promise. Unless you just want to open a bag of Oreos and dip them in some milk, that I admit would be just as quick. But is you want a “fancier” pudding type of dessert, this one is for you. I very, very slightly adapted amounts, just increased the Kahlua, using one small little hotel-bar-sized bottle.
- 1 bag chocolate chips (300g)
- 4 eggs
- 3 Tbsp. Kahlua
- pinch salt
- 1 cup steaming hot coffee
1. Place first 4 ingredients in blender. Blend until chocolate chips are all teeny tiny small.
2. Remove middle part of blender lid, so you can add coffee while still blending. Pour coffee in steady stream while continuing to puree.
3. Pour into serving dishes and chill for 4 hours.
4. Eat and enjoy!
Who loves pudding? Apparently not my daughter. Who knew the middle child did not like pudding? And here I thought all the kids would be excited that I was making them a little treat. Nope, she just wanted the Pringle’s that were in the pantry. The other kids all loved it though. I mean chocolaty pudding goodness, homemade by mom. That is a good thing right? I think so. I could always go for some pudding, and one of the great things about this recipe, is you probably have all the ingredients. Yup, you do, so go ahead and make this right now. It needs a bit of chilling so get busy, so it will be ready for dessert time, or if you just can’t wait, eat it hot, but be careful not to burn your mouth in your anxious spooning of chocolate into your mouth.
Recipe from Better Homes and Gardens New Cookbook
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 2 Tbsp. cornstarch
- 2 2/3 cups milk
- 4 egg yolks
- 1 Tbsp. butter
- 1 1/2 tsp. vanilla extract
1. Combine first 4 ingredients in heavy medium-sized saucepan. Bring to a boil over medium heat. Continue to cook for 2 minutes after the bubbles start.
2. Remove from heat. Gradually whisk about 1 cup of hot milk mixture into egg yolks. Add egg yolk mixture to pot. Return to medium heat and again cook until bubbly. Cook 2 more minutes after bubbles start.
3. Remove from heat and stir in butter and vanilla. Place Saran wrap directly in top of pudding. Chill for 4 hours.
4. Eat and enjoy!