Endive Leaves Stuffed with Crabmeat Ravigote

This classic New Orleans dish is a quick and elegant appetizer for the holidays!

Ravigote is French for “perked up”, what it means here is that it is nicely seasoned and a bit spicy. You are warned!

Serves 8 

• ½ cup mayo = 100 g de mayonnaise
• 2 tablespoons Creole mustard = 2 cuillères à soupe de moutarde créole ou de moutarde à l'ancienne
• 1 tablespoon fresh lemon juice (or white vinegar) = 1 cuillère à soupe de jus de citron ou de vinaigre blanc
• ¼ to ½ teaspoon hot sauce (Tabasco) = ¼ à ½ cuillère à café de Tabasco
• 1 green onion, finely chopped = 1 oignon vert, finement ciselé
• 2 tablespoons small capers, drained = 2 cuillères à soupe de câpres, égouttés
• 1 tablespoon minced shallots = 1 cuillère à soupe d'échalotte, émincée
• 1 tablespoon chopped fresh parsley + extra for presentation = 1 cuillère à soupe de persil frais, ciselé
• Pinch white pepper = une pincée de poivre blanc
• Pinch dried dill = une pincée d'aneth séchée
• 1 lb lump crabmeat = 450 g de crabe en morceaux
• 4 Belgian endives, leaves separated = 4 endives, feuilles séparées

Combine all ingredients (except crabmeat and endive leaves) in a bowl and whisk to blend. Gently fold in the crabmeat, being careful not to break up the lumps. Adjust seasoning to taste. Refrigerate for 1-2 hours.

When ready to serve, spoon about two tablespoons of crab mixture onto each endive leaf. Sprinkle with additional chopped parsley. Enjoy!

Hummus in Cucumber Cups

In the summer, I could live on hummus. Seriously: hummus + pita bread + carrots, cucumber and bell pepper strips = lunch. Every day. There is nothing like hummus made from scratch. Sorry, I just don't like the taste of pre-packaged hummus. {Yes, I am a hummus snob}. You can use canned chickpeas but dried chickpeas are so much cheaper, and you don't have to worry about the lining of the can, recycling, etc.. Better for your wallet, better for the environment: win-win!

There are several ways to cook dried chickpeas: in a pressure cooker, on the stove, or in a slow cooker. I like the latter because that way you don't need to pre-soak them. Place 7 cups of water, 1 lb of dried chickpeas (sorted and rinsed), and ¼ teaspoon of baking soda in the slow-cooker. Cover and cook on low for about 8 hours --7 (for firmer chickpeas) or 9 hours (for softer chickpeas – ideal for hummus or chickpea salad). Drain and use immediately, or refrigerate for a few days.

The nice thing about making your own hummus is that you can customize it to your taste: some people like theirs garlicky, some like it lemony. The recipe below is just in the middle, feel free to taste and adjust as you go. Sometimes, I even throw in a few kalamata olives, or roasted bell peppers.

There's nothing wrong with serving hummus in a bowl but he cucumber cups make for a cute and fun presentation, and a nice little one-bite appetizer for a summer cook-out!

For the hummus:

• 2 cups well-cooked or canned chickpeas, drained = 450 g de pois chiches (cuits ou en conserve,  égouttés)
• ¼ cup tahini (sesame seed paste) = 4 cuillères à soupe de tahini
• 2 tablespoons plain Greek yogurt (optional) = 2 cuillères à soupe de yaourt grec nature (facultatif)
• ¼ cup extra-virgin olive oil, plus extra for drizzling = 60 ml d'huile d'olive + 1-2 cuillères à soupe pour la présentation
• 2 cloves garlic, peeled = 2 gousses d'ail
• Salt and freshly ground black pepper to taste = sel et poivre
• 2 teaspoons ground paprika, plus a sprinkling for garnish = 2 cuillères à café de paprika + une pincée pour la présentation
• Juice of 1 lemon = jus d'1 citron

Put everything in a food processor and puree until smooth. If you want to serve as is, transfer to a bowl, drizzle with extra olive oil and sprinkle a little paprika on top.

 

 

 

For the cucumber cups:

• Hummus
• 2 or 3 long cucumbers
• Crumbled feta or chopped olives for garnish

Using a vegetable peeler, peel strips on each cucumber to make a stripe pattern. Cut cucumbers crosswise into ¾-inch slices. Use a melon baller or a round measuring spoon and scoop out the center of each cucumber slice to form a little cup. Fill each cup with about a tablespoon of hummus. Top with crumbled feta or chopped olives. Serve immediately or keep in the fridge until ready to serve. Enjoy!

Caprese Pasta Salad

 

Simple. Fresh. Healthy. A great summer salad to share with friends and family!

I prefer using mini shaped pasta, as well as grape tomatoes and ciliegine: everything is small so you get all the delicious caprese flavors in every bite.

Serves 6-8

For the pasta:

• ½ lb mini wheels pasta = 225 g de mini-pates (style Piccolini de Barilla
• 1 lb. grape tomatoes, halved = 450 g de tomates cerise, coupées en deux
• 8 oz. ciliegine (mini-mozarella balls), halved = 225 g de ciliegine (petites boules de mozarella fraiche), coupées en deux
• 10-15 fresh basil leaves, thinly sliced = 10 à 15 feuilles de basilique fraiches, ciselées

For the dressing:

• ¼ cup lemon juice = 60 ml de jus de citron
• ¼ cup olive oil = 60 ml d'huile d'olive
• Salt and freshly ground black pepper, to taste = sel et poivre fraichement moulu

Cook pasta “al dente”, drain, put in serving bowl and cool for 10 minutes. Add remaining salad ingredients.

Blend the lemon juice and olive oil in a small bowl, season with salt and pepper. Drizzle over salad and toss gently.

Serve at room temperature. Enjoy!

Pumpkin Cupcakes with Cream Cheese Frosting

These cupcakes are perfectly spiced and moist. The cream cheese frosting adds a touch of sweetness and the nut topping a nice crunch. I made them for a bake sale at my son's school and they were gone. Fast. We didn't even get one... So we went home and I made another batch the next day! Happy Halloween!

Makes 12 cupcakes

For the cupcakes:

• 1 cup all-purpose flour = 125 g de farine
• 1 teaspoon baking powder = 1 cuillère à café de levure
• ½ teaspoon baking soda = ½ cuillère à café de bicarbonate de sodium
• ½ teaspoon salt = ½ cuillère à café de sel
• 1 ¼ teaspoon ground cinnamon = 1 ¼ cuillère à café de cannelle
• ¼ teaspoon ground ginger = ¼ cuillère à café de gingembre en poudre
• ¼ teaspoon ground nutmeg = ¼ cuillère à café de noix de muscade en poudre
• ¼ teaspoon ground cloves = ¼ cuillère à café de clou de girofle en poudre
• 2 eggs = 2 oeufs
• 1 cup pumpkin purée (canned or homemade) = 245 g de purée de citrouille
• ½ cup (packed) brown sugar = 100 g de cassonade
• ¼ to ½ cup sugar = 50 à 100 g de sucre
• ½ cup vegetable oil = 120 ml d'huile végétale

For the frosting:

• 4 oz. cream cheese, softened = 110 g de cream cheese (Philadelphia ou équivalent), ramolli
• 3 tablespoons butter, softened = 45 g de beurre, ramolli
• ½ teaspoon vanilla extract = ½ cuillère à café d'extrait de vanille
• 2 cups confectioners sugar = 250 g de sucre glace
• 1 tablespoon milk (optional) = 1 cuillère à soupe de lait (facultatif)

For the topping:

• ¼ cup chopped walnuts or pecans = 30 g de noix ou de noix de pecan, concassées

Preheat the oven to 350°F / 180° C. Line muffin tins with 12 paper liners.

In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and spices.

In another bowl, beat together the eggs, pumpkin purée, sugar, brown sugar, and vegetable oil. Add the flour mixture, in two batches, and stir until combined.

Fill cupcake tins three-quarters full and bake for 20 to 24 minutes. Set aside to cool completely.

Meanwhile, to make the frosting: in a large bowl, beat together cream cheese, butter and vanilla extract until fluffy. Gradually add sugar and mix slowly until completely incorporated. For a thinner, more spreadable consistency, add one tablespoon of milk and blend well.

Spread the cupcakes with the cream cheese frosting and top with nuts. Enjoy!

 

 

 

Dill Potato Salad

I am not a big fan of potato salad when it's drowned in full-fat mayo. So be warned: my version is not really creamy. If you want, you can even substitute half the light mayo for Greek yogurt, it will add a nice tang. Don't omit the celery, its crunch and flavor really work well here.

Serves 4-6

• 6 medium red potatoes, scrubbed clean and diced = 6 pommes de terre rouges, nettoyées et coupées en cubes
• 3 eggs = 3 oeufs
• 1 large celery, finely chopped (about ½ cup) = 1 grosse branche de céleri, coupé en petits morceaux
• ½ cup light mayonnaise or veganaise = 100 g de mayonnaise
• 2 tablespoons dill pickle juice = 2 cuillères à soupe de jus de cornichons doux
• 1 tablespoon Dijon mustard = 1 cuillère à soupe de moutarde forte
• Salt & pepper to taste = sel et poivre
• 1 tablespoon chopped fresh dill or 1 teaspoon dried, for garnish = 1 cuillère à soupe d'aneth fraiche ciselée ou 1 cuillère à café séchée, pour décorer

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 8-10 minutes. Drain and let cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil, lower heat to simmer and cook eggs stand for 10 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, mix mayo, pickle juice and mustard. Add potatoes, eggs and celery and stir gently until well combined. Season with salt and pepper to taste. Refrigerate until chilled or overnight. Garnish with fresh dill before serving. Enjoy!

Tropical Bars

This one is a splurge for sure! It's perfectly sweet and tasty and frankly, it is quite challenging to eat only one square. Make sure you pick the ripest mango and pineapple so their fruity flavors really shine through.

Makes 16 or 20 squares

For the base:

• 1 cup sifted flour = 100 g de farine tamisée
• ½ cup butter, softened = 115 g de beurre, ramolli
• 3 tablespoons confectioners sugar = 3 cuillères à soupe de sucre glace

For the topping:

• 2 eggs = 2 oeufs
• ¾ cup + 2 tablespoons granulated sugar = 175 g de sucre
• ¼ cup flour = 30 g de farine
• ½ teaspoon baking powder = ½ cuillère à café de levure
• pinch salt = une pincée de sel
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
• ½ cup chopped macadamia nuts = 50 g de noix de macadamia concassées
• ½ cup sweetened shredded coconut = 40 g de noix de coco râpée
• ⅓ cup chopped pineapple = 65 g d'ananas coupé en petits dés
• ⅓ cup chopped mango = 65 g de mangue coupée en petits dés
• ¼ cup dark chocolate chips = 50 g de chocolat noir

Preheat oven to 350°F / 180°C.

In a medium bowl, mix flour, butter and sugar until smooth. Spread thin in an 8” square pan, lined with parchment paper. Bake for 20-25 minutes, until golden brown.

Beat eggs and sugar in a large bowl, add flour, baking powder and salt, and stir well. Fold in all remaining ingredients (except chocolate) and spread mixture over baked base. Put back in the oven and bake for another 25 minutes. Remove from oven and cool in pan for 10 minutes. Then lift out of pan and cool completely on a wire rack.

Melt chocolate and drizzle over cooled pastry. Let chocolate harden for a couple hours and cut into 16 or 20 squares. Enjoy!

Slow-cooker BBQ Pulled Chicken

There are lots of recipes for pulled chicken (or pork) in the slow-cooker. They are all pretty similar in that they use a mix of chicken, spices and barbecue sauce. Beer (or sometimes Coke) seems to be that secret ingredient you can't really taste but that makes the dish extra good. I don't buy sodas but I did have beer in my fridge (oh well, what can I say!) so that's what I used. I didn't have time to make my own barbecue sauce but if you do, by all means, go for it!

You can easily go to the pool or the park while this is cooking, but I happened to be home and boy, the smell coming out of my slow-cooker was a-ma-zing! I couldn't wait for dinner!

I piled the pulled chicken on whole-wheat slider buns and served potato salad and coleslaw on the side. Delish!

Makes enough for about 4-6 regular sandwiches or 8-12 sliders

• 3 large or 4 medium skinless chicken breasts (about 1 ½ lbs) = 3 ou 4 escalopes de poulet (environ 700 gr au total)
• 1 teaspoon onion powder = 1 cuillère à café d'oignon en poudre
• 1 teaspoon paprika = 1 cuillère à café de paprika
• ½ teaspoon garlic powder = ½ cuillère à café d'ail en poudre
• Salt & pepper (about ½ teaspoon each) = sel et poivre (environ ½ cuillère à café de chaque)
• ½ cup of beer (I used JB Summer Brew) = 120 ml de bière
• 1 cup barbecue sauce (I used Trader Joe's Kansas-Style Bold & Spicy) = 240 ml de sauce BBQ

Sprinkle chicken with onion powder, garlic powder, paprika, salt and pepper. Place into slow-cooker, pour beer and barbecue sauce on top. Cook on low for 5-6 hours. Remove from slow-cooker and shred on a cutting board with two forks. Return to slow-cooker, switch to keep warm and let sit uncovered for about 30-45 minutes until most of the barbecue sauce is absorbed.

Serve on buns, with additional barbecue sauce if you wish. Enjoy!

Chocofetti Cupcakes with Ganache Frosting

My "little” guy just had another birthday. His fifth! It just seems like yesterday, he was still my sweet baby boy and now, he is getting so big and independent. It all happened so fast. Too fast!

This year, he wanted to bring funfetti cupcakes for his birthday celebration at school. Great! So here I am, searching the internet for a homemade recipe that would look good and taste good. It turns out I didn't have to look too far. I found THE recipe from Laurie at Simply Scratch, one of my favorite blogs. Since every recipe I have tried from her is a winner, I didn't even do a trial batch. The funfetti cupcakes, topped with cream cheese frosting, were fantastic and the kids devoured them.

Then, a few days later, came the real birthday party... and another 60 cupcakes to bake. I decided to make a few variations to Laurie's recipe and I am really happy with the results. The cake is even more moist and airy and perfectly balances out the richness of the chocolate ganache frosting.

Makes 24-28 cupcakes

For the cupcakes:

• ¾ cup egg whites (about 6 large egg whites) = 175 ml de blanc d'oeufs
• 1 cup whole milk or buttermilk = 235 ml de lait entier ou ribot
• 2 teaspoons vanilla extract = 2 cuillères à café d'extrait de vanille
• 3 cups unbleached cake four, sifted = 350 g de farine à gateaux, tamisée
• 1 ½ cups sugar, sifted = 300 g de sucre, tamisé
• 1 ½ tablespoon baking powder = 1 ½ cuillère à soupe de levure chimique
• Pinch salt = une pincée de sel
• 12 tablespoons unsalted butter, softened = 170 g de beurre, ramolli
• ½ cup (about 3 oz.) chocolate sprinkles = 85 g de vermicelles au chocolat

For the chocolate ganache frosting:

• 1 ¾ cups natural unsweetened cocoa = 200 g de cacao en poudre (type Van Houten)
• 3 ½ cups confectioners' sugar = 450 g de sucre glace
• 1 cup heavy cream = 235 ml de crème liquide
• 1 cup unsalted butter, softened = 230 g de beurre, ramolli
• Pinch salt = une pincée de sel
• 1 teaspoons vanilla extract = 1 cuillère à café d'extrait de vanille

Preheat oven to 350ºF / 180ºC and place paper liners in cupcake pans.

Whisk together the egg whites, vanilla extract and milk in a medium bowl.

Combine the dry ingredients (sifted cake flour and sugar, baking powder, salt) in a mixing bowl. Use kitchen-aid fitted with the paddle attachment to stir the dry mix with the softened butter. Slowly add the milk and egg mixture, stopping and scraping the sides and bottom of the mixing bowl a few times. Gently fold in the chocolate sprinkles and pour batter into each paper liner, about half way up.

Bake for 17-18 minutes. Remove and let cool completely on a wire rack.

Meanwhile, make the ganache frosting: mix the cocoa and 1 ½ cup confectioners' sugar in a bowl.

Bring cream to a simmer on the stove and whisk into cocoa/sugar mixture. Whisk for a minute until no lump remains. Set aside.

Place butter, salt, and remaining 2 cups confectioners' sugar in a large mixing bowl. Beat until smooth. Add vanilla. With the mixer running on low speed, gradually add cocoa mixture until it's all incorporated. Scrape the bowl, then beat at medium speed for one more minute.

Frost cupcakes with the ganache mixture (use Wilton 1M tip for a nice swirl design). Keep frosted cupcakes in the fridge until about one hour before ready to serve. Enjoy!

Lemonade Iced Tea

When it's hot outside (100ºF/38ºC on my deck right now and it's only 11:00am! Yikes!), nothing beats a cold, refreshing lemonade... Oh wait! How about some iced tea! Well, if you're like me and you love those two summer favorites equally, you will certainly enjoy this fantastic combo.

Mint is an easy herb to grow in your garden or in a container on your deck or balcony. I have a ton in my backyard, so I am always looking for recipes/ways to incorporate it in my cooking. It tastes so fresh, I had to add it to this drink.

Try to buy lemonade without HFCS, artificial flavors or additives. I recommend Newman's Own or Simply Lemonade.  Or of course, you can make your own!

As for the tea, I use decaffeinated English tea, but any tea, even flavored, will work. I do not need extra sugar (the lemonade part has plenty for my taste) but if you are not a big fan of unsweetened iced tea, by all means, go ahead and add some.

Note to my French readers: la “lemonade” américaine n'est pas la limonade pétillante française. Il s'agit en fait d'une citronnade ou citron pressé sucré. Aux US, on en trouve dans tous les supermarchés. Si cela n'a pas (encore!) traversé l'Atlantique, vous pouvez tout simplement faire une citronnade maison.

Makes 8 cups

• 3 cups water = 700 ml d'eau
• 2 tea bags = 2 sachets de thé
• About ½ cup packed fresh mint leaves = environ 15g de feuilles de menthe fraiche
• 2 to 4 tablespoons sugar (optional) = 20 à 40 g de sucre (facultatif)
• 5 cups regular or pink lemonade = 1.2 l de citronnade
• Fresh lemon, lime, orange and/or grapefuit slices = quelques tranches de citron, citron vert, orange et/ou pamplemousse

Bring 3 cups water to a boil. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes. Remove tea bags and mint. Stir in sugar, if using, until dissolved.

 

Pour tea into a large container and stir in lemonade. Serve over ice and garnish with citrus slices. Enjoy! 

Blueberry Bread Pudding

Three things I love about this dish:

- it is easy and delicious
- it can be made ahead of time
- it is versatile: perfect for Sunday breakfast, or a brunch party, or add a scoop of vanilla ice-cream and it becomes a yummy summer dessert!

Serves 4-6 people

• ½ cup (not packed) brown sugar = 50 g de cassonade
• 2 tablespoons butter = 30 g de beurre
• 1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
• 1 cup blueberries = 130 g de myrtilles
• 4 thick slices sweet bread (I use Trader Joe's Texas Toast) = 4 tranches épaisses de pain brioché
• ¾ cup milk = 175 ml de lait
• ½ teaspoon vanilla extract = ½ cuillère à café d'extrait de vanille
• pinch of salt = une pincée de sel
• 2 large eggs = 2 oeufs

Combine sugar, butter and maple syrup in a small saucepan over medium-high heat. Cook for a couple of minutes, stirring frequently,  until butter melts and sugar dissolves. Pour sugar mixture into a 8 x 8–inch greased baking pan. Sprinkle evenly with blueberries.

Cut bread into 1-inch chunks. Arrange bread over blueberries.

Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy. Pour over bread. Cover and chill in the fridge for 8 hours or overnight.

Uncover pan and let stand at room temperature for 30 minutes. Preheat oven to 350°F/ 180°C. Bake for 30 minutes.

Spoon into bowls and drizzle with blueberry syrup from the bottom of the pan. Enjoy!

Antipasto Pasta Salad

It's this time of year when we all look forward to BBQ, picnics and outdoor potlucks with friends! Bring this salad to your next get-together and watch people come back for seconds and thirds! Trust me, even those who supposedly hate anchovies and capers (which are “hidden” in the dressing) will enjoy the bright, tangy taste of this dish.

If possible, make and dress this pasta salad a day ahead: allowing it to marinate overnight creates the strongest and best flavor.

 

Makes 12-16 servings

For the salad:

• 8 oz. dry tri-color rotini pasta = 225 g de rotini “3 couleurs” ou autres pâtes pour salade
• 1 seeded and half-moon sliced cucumber ( about 2 cups) = 1 concombre, épépiné et coupé en demi-lunes
• 6 oz. halved grape tomatoes (about 1 cup) = 170 g de tomates cerises, coupées en deux
• 6 oz. halved ciliegine (fresh small mozzarella balls) (about 1 cup) = 170 gr de ciliegine (petites boules de mozarella fraiche), coupées en deux
• 4 oz. Genoa salami, diced (about 1 cup) = 115 g de salami italien, coupé en morceaux
• ½ to 1 red onion, thinly sliced (about 1 cup) = ½ à 1 oignon rouge, coupé en fines lamelles
• 3 oz. pitted kalamata olives,chopped (about ¾ cup) = 85 g d'olives kalamata dénoyautées, coupées en quatre
• 2 oz. pickled pepperoncini, rinsed and stemmed (about ½ cup) = 55 g de pepperoncini (petits piments italiens vert clair, conservés en bocal dans du vinaigre), rinsés et tiges coupées
• 3 oz. roasted red peppers, sliced (about ½ cup) = 85 g de poivrons rouges rotis, coupés en lamelles
• 3 oz. marinated artichoke hearts or crowns, quartered (about ½ cup) = 85 g de coeurs d'artichauts marinés, coupés en quatre.

For the vinaigrette:

• 1 ½ tablespoons capers, drained = 1 ½ cuillère à soupe de câpres
• 1 to 2 teaspoons anchovy paste = 1 à 2 cuillères à café de pâte d'anchois ou pissalat
• 2 teaspoons minced garlic = 2 cuillères à café d'ail émincé
• ¼ cup red wine vinegar = 60 ml de vinaigre de vin rouge
• 1 teaspoon dried oregano = 1 cuillère à café d'origan
• 6 tablespoons extra virgin olive oil = 6 cuillères à soupe d'huile d'olive
• Freshly ground black pepper, to taste = poivre noir moulu

Cook pasta in boiling water until al dente (about 8 minutes). Drain, rinse with cold water and set aside.

In food processor, pulse capers, anchovy paste and garlic. Add vinegar and oregano and pulse to combine. With processor on, slowly drizzle olive oil through the chute. Blend until emulsified. Season with black pepper – I think the capers and anchovy paste provide enough natural saltiness, but feel free to season with additional sea salt if you wish.

Assemble the salad by mixing together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers and artichoke hearts in a large serving bowl. Pour vinaigrette on top and toss to coat.

Refrigerate overnight (or for at least 4 hours). Adjust seasonings (salt & pepper) and add a splash of red wine vinegar before serving. Enjoy!

Birthday cake & cupcakes... and frosting too!

My “baby” just turned four. We celebrated with a dinosaur cake and chocolate and vanilla cupcakes.

Now let's see which cake (ingredients) you would rather eat (put in your body).

Starting with boxed cake and canned frosting.

Betty Crocker's SuperMoist Vanilla Cake: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil*, Modified Corn Starch, Propylene Glycol, Monoesters of Fatty Acids, Corn Starch, Baking Soda, Salt, Sodium Aluminum Phosphate, Dextrose, Monocalcium Phosphate, Distilled Monoglycerides, Dicalcium Phosphate, Maltodextrin, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Datem, Monoglycerides, Xanthan Gum, Aluminum Sulfate, Nonfat Milk.

Betty Crocker's Rich & Creamy Vanilla Frosting: Sugar, Partially Hydrogenated Soybean & Cottonseed Oil*, Water, High Maltose Corn Syrup, Wheat Starch, Contains 1 Percent Or Less Of: Salt, Distilled Monoglycerides, Artificial Color Yellows 5&6, Polysorbate 60, Sodium Stearoyl Lactylate, Sodium Acid, Pyrophosphate, Natural & Artificial Flavor, Citric Acid, Nonfat Milk, Potassium Sorbate.

*If you don't know, partially hydrogenated oil = trans fat, one of the very worst “foods” you can ingest!

A cake from a bakery should be better, right?

Wegman's Ultimate White Cake: Sugar, Butter, Water, Enriched Bleached Flour (Bleached Flour, Niacin, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Egg Whites, Soybean Oil. Contains 2% or less of the following: Whole Milk, Palm Oil, Cornstarch, Emulsifiers (Propylene Glycol Mono and Diesters of Fatty Acids, Sorbitan Monostearate, Mono and Diglycerides, Polysorbate 60), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Modified Tapioca Starch, Salt, Xanthan Gum, Cellulose Gum, Guar Gum, Tetrasodium Pyrophosphate, Calcium Acetate, Soy Flour, Sodium Lauryl Sulfate, Soy Lecithin, Natural and Artificial Flavor.

Still a lot of additives that sound like they should only belong in a chemistry lab!

Now, homemade from scratch.

Vanilla cake: unbleached flour, sugar, butter, milk, baking powder, salt, vanilla extract and eggs.

Vanilla frosting: confectioners' sugar, butter, salt, vanilla extract and milk.

I rest my case.

I can see why you would go with the box option though: it's convenient and it's easy. Well, guess what? Making a cake from scratch is equally convenient (you already have most, if not all, the required ingredients in your pantry and fridge) and easy ( my 4-year old can measure and mix – with a little help!). So please give it a try! Especially if you're baking  for and with your kids! You will all be so proud you did it!

Here are my family's favorite cake and frosting recipes.

Mix and match! Decorate! Most importantly, have fun with it!

Chocolate Cake / Cupcakes

• 2 ½ cups unbleached cake flour = 280 g de farine à gâteau (ou 250 g de farine normale)
• 1 2/3 cups sugar = 320 g de sucre
• 3/4 cup butter, softened = 170 g de beurre
• 2/3 cup baking cocoa = 75 g de cacao (style Van Houten)
• 1 cup water = 235 ml d'eau
• ¼ cup milk = 60 ml de lait
• 1 ¼ teaspoons baking soda = 1 ¼ cuillère à café de bicarbonate de soude (en pharmacie)
• 1 teaspoon salt = 1 cuillère à café de sel
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
• 1/4 teaspoon baking powder = une pincée de levure chimique
• 3 large eggs = 3 oeufs

Heat oven to 350°F / 180°C .

Beat sugar and softened butter together. Add eggs and vanilla extract.

Mix flour, baking cocoa, baking soda, salt and baking powder in a separate bowl.

Add flour mixture, water and milk to sugar/butter mixture and beat well, until smooth.

For 24 cupcakes: place cupcake liners in the cupcake pan. Fill each with cake batter (about 2/3 full). Bake about 20 to 22 minutes.

For one 13”x9” (33x23 cm) rectangular pan: grease pan and pour batter. Bake for 40 to 45 minutes.

For two 9” (23 cm) or 8” (20 cm) round pans: grease pans and pour batter. Bake for 30 to 35 minutes.

For all: remove from pan and let cool completely (about 1 hour) before frosting.

Vanilla Cake / Cupcakes

• 2 1/4 cups unbleached all-purpose flour = 225 g de farine
• 1 1/2 cups sugar = 285 g de sucre
• 1/2 cup butter, softened = 115 g de beurre, ramolli
• 1 1/4 cups milk = 300 ml de lait
• 3 1/2 teaspoons baking powder = 3 1/2 cuillères à café  (13 g) de levure (chimique)
• 1 teaspoon salt = 1 cuillère à café de sel
• 2 teaspoons vanilla extract = 2 cuillères à café d'extrait de vanille
• 3 large eggs = 3 oeufs

Pre-heat oven to 350°F / 180°C .

Beat sugar and softened butter together. Add eggs and vanilla extract.

Mix flour, salt and baking powder in a separate bowl.

Add flour mixture and milk to sugar/butter mixture and beat well, until smooth.

For 24 cupcakes: place cupcake liners in the cupcake pan. Fill each with cake batter (about 2/3 full). Bake for about 20 minutes.

For one 13”x9” (33x23 cm) rectangular pan: grease pan and pour batter. Bake for 35 to 40 minutes.

For two 9” (23 cm) or 8” (20 cm) round pans: grease pans and pour batter. Bake for 25 to 30 minutes.

For all: remove from pan and let cool completely (about 1 hour) before frosting.

Chocolate Ganache Frosting (makes about 4 cups)

• 1 3/4 cups unsweetened natural cocoa = 200 g de cacao en poudre (type Van Houten)
• 3 1/2 cups confectioners' sugar, divided = 450 g de sucre glace
• 1 cup heavy cream = 235 ml de crème fleurette
• 1 cup unsalted butter, very soft = 230 g de beurre
• 1/8 teaspoon salt = une pincée de sel
• 2 teaspoons vanilla extract = 2 cuillères à café d'extrait de vanille

Mix cocoa and 1 ½ cup confectioners' sugar in a bowl.

Bring cream to a simmer on the stove and whisk into cocoa/sugar mixture. Whisk for a minute. The lumps will disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place butter, salt, and remaining 2 cups confectioners' sugar in a large mixing bowl. Beat until smooth. Add vanilla. With the mixer running on low speed, gradually add cocoa mixture until it's all incorporated. Scrape the bowl, then beat at medium speed for one more minute. Spread or pipe on cake or cupcakes.

Note: this frosting is insanely scrumptious but quite rich! If you want something light and fluffy, try this chocolate buttercream frosting instead.

Vanilla Frosting (makes about 2 ¾ cups)

• 10 tablespoons unsalted butter = 140 g de beurre
• 1/8 teaspoon salt = une pincée de sel
• 4 to 5 cups confectioners' sugar = 525 g à 650 g de sucre glace
• 2 teaspoons vanilla extract = 2 cuillères à café d'extrait de vanille
• 1/4 cup milk = 60 ml de lait

In a large bowl, beat together the butter and salt until fluffy.

Add about half the confectioners' sugar, and beat slowly until well blended.

Add the vanilla and half the milk, and beat until fluffy. Continue mixing in sugar and milk alternately until they've been completely incorporated. Beat until the frosting is light and fluffy. Spread or pipe on cake or cupcakes.

Note: adjust the amount of confectioners sugar depending on how sweet and thick you want the frosting to be.

Cream Cheese Frosting (makes about 2 ¾ cups)

• ½ lb. cream cheese, softened = 225 g de cream cheese (Philadelphia ou équivalent)
• 8 tablespoons butter, softened = 115 g de beurre
• ½ teaspoon vanilla extract = ½ cuillère à café d'extrait de vanille
• 4 cups confectioners sugar = 525 g de sucre glace
• 1 or 2 tablespoons milk (optional) = 1 ou 2 cuillères à soupe de lait (facultatif)

In a large bowl, beat together cream cheese, butter and vanilla extract until fluffy.

Gradually add sugar and mix slowly until completely incorporated.

If you need a thinner, spreadable consistency, add one or two tablespoons of milk.

Note: We like the tang of this frosting on sweet chocolate cupcakes but it also works very well with spiced pumpkin cake or cinnamon rolls. Be sure to refrigerate any leftovers.

Happy Birthday!