I am a fan of Nordic Ware bake pans. I have several, thought the one I use most is the basic bundt. This time I used the mini muffin sunflower pan. They are generally a big large for a single serving, but this cake is so light and tender that it is easy to get carried away and eat the whole thing. I used a recipe that I got from All the Books I can Read. Changes to the recipe: 200 ml of buttermilk - I used 3/4 cup of soy milk + 1 tbsp lime juice, 2 cups self rising flour - I used 1 cup flour + 1 1/2 tsp baking powder + 1/4 tsp salt. The left over batter was used to make the cupcakes.
The Bride in the centre and her younger sister at the right
The Bride's Mom at the back, and her youngest sister at the far right.
Another neighbour in the white blouse and you can just see my daughter at the far left.
Party favours are always fun. Colourful cupcake papers and assorted sprinkles were welcomed by all guests.
- Arrange 1 sleeve (30) of Honey Maid Graham Wafers on a non-stick baking pan. (line with foil to help with clean up).
- Combine in a large boowl 1 cup each butter and firmly packed brown sugar. Microwave on high for 3 1/2 to 4 minutes, stirring after 2 minutes. Stir until smooth.(this may take a few minutes) Spread over wafers. Top with one cup of chopped nuts.
- Bake at 350 F for 6-8 minutes or until lightly browned and bubbly. Sprinkle with one cup of semi-sweet chocolate chips and bake 2 minutes more. Allow to cool Completely before breaking into pieces.
Chocolate Coconut Drops
2 cups sugar
6 tbsp cocoa powder
1/2 cup butter
1/2 cup milk
1/2 tsp vanilla extract
3 cups instant oats
1 cup grated coconut
Combine sugar and cocoa in a saucepan. Add butter and milk and bring to boil Boil for about 5 minutes to fudge stage (235F). Add vanilla. Remove from heat and blend in oats and coconut. Working quickly, drop by spoonfuls onto waxed papr. Let sit till firm.
For more foodie fun, be sure to visit Beth Fish Reads for her Weekend Cooking post. You are invited to add a link to your recent food related post.