Birthday Recipes (Most Popular)
My mom's birthday choice this year, as a homage to the WDW trip we didn't take! This is a dense, moist, intensely rich chocolate cake with the ever popular addition of Guinness for body and depth of flavour. Filled with a cinnamon-laced cream cheese icing before being glazed with a sinfully rich ganache, a tiny slice will satisfy for sure. Good thing that the flavour gets better with age! Use full-fat, high-quality ingredients with this recipe, though - you will certainly notice!
Adapted from Stephchows (http://stephchows.blogspot.com/2009/01/bl
ack-eye-pea-cake.html) who got it from Bittersweet's blog
With a light salad on the side, this rich cheesy pasta makes for a fast and decadent meal any night of the week - even if you're on a diet! 5 POINTS for Weight Watchers.
These not-too-sweet cupcakes are some of my favorites when it comes to citrusy treats. Between creamy butter, egg yolks and rich ricotta cheese, there's no way that these will ever be dry, and since the frosting uses the egg whites left over from the cake there's no waste!
This is a hearty bowl of food - tons of shrimp and tender kale tossed in a tangy-sweet dressing and toothsome brown rice, topped off with a handful of shredded nori for good measure!
I love shrimp lo mein, and adore hoisin sauce almost as much! This fairly basic formula uses fibre-rich shirataki noodles, vegetable broth, mushrooms and broccoli and tops it all off with a generous handful of shredded nori seaweed.
Adapted from a recipe by Patricia Green and Carolyn Hemming. No one will believe this rich, indulgent chocolate cake is either vegan or completely flourless - made with cooked quinoa and buckwheat, and not a drop of ground grain!
This truly is an "all-day" meat sauce, but it's almost work-free! The long, slow cooking makes even the leanest, toughest meat meltingly tender. If you prep the ingredients the night before and refrigerate, all you have to do is pop it into the crockpot in the morning and off you go!
Creamy, fluffy and oh....so delicious! One of the best frostings I have ever eaten! 1 Cup Milk & 1 cup granulated sugar are cooked with 2 tbsp. flour to thicken. 1 cup room temp. butter is added and whipped with vanilla to taste.
Yum yum yum....even if there is so much butter!.
Worth the indulgence!!!
Made with fat-free cream cheese! Could substitute Splenda for the sugar to cut the carbs. Could also use a light butter and fat-free crushed chocolate cookies to lighten this up as well!
Great sugar cookies for making numbers or anything.
So moist, not too sweet and definitely vanilla! This is a great buttermilk French vanilla recipe for sheet cakes and cupcakes.
A sweet, creamy, double-chocolate frosting made just a little bit healthier with pureed cannellini beans! The resulting mixture is thick and perfect for filling or frosting, but don't skip the chill time!
This simple, garlicky marinara is great for your favourite pasta, but my preferred way to eat it is over a bed of roasted cauliflower and grilled shrimp. By pressure canning the sauce you don't have to add acid, which throws off the flavour balance IMHO. Freeze and thaw your tomatoes for the ultimate concentration of flavour with less cook down time!
A fine crumb and tender texture like a cupcake, but not too sweet. The slightly bitter caramelized sugar in the dulce de leche and the salty peanut butter help temper what could be an overwhelming combination, and it needs no additional sugar or oil to be "just right"!
Adapted slightly from The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes. Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for any of your favourite fillings – try my Luxuriously Healthy Chocolate Frosting... the combination is like Nutella on steroids!