Devil’s Food

I know neither of the following recipes are about Devil’s Food cake but rather I am the devil making the food. I love to cook and bake. It feeds the caring part of me and it is how I show people how I feel about them. A way to express love. I don’t just slap things together (well, mostly I don’t) but spend time thinking about what people might like and how I can make it better the next time I do it. Cara used to be one of my favorite people to cook for, she is really into her food and so I knew that when she made happy noises about what I had made that I had truly done something special.

Oat Crunchies (Gluten Free)

Ingredients

  • 175 g (6 oz) Rolled Oats (gluten free)

  • 100 g (5 oz) Brown Sugar

  • 3 Tbs Molasses (Treacle)

  • 114 g (1/2 cup) Butter melted

  • 1 Egg

  • 1 tsp vanilla

Directions

  • Place the oats, brown sugar and melted butter in a bowl, mix well and leave to stand for an hour
  • Add the egg and vanilla and beat together thoroughly.
  • Place teaspoons full of the batter well apart on a grease cookie sheet and press flat with a damp fork.
  • Bake in a preheated oven at 160C (325F) for 15 to 20 minutes until golden brown.
  • Leave to cool for 2 minutes and then transfer to a wire rack to cool completely.

Cook them a bit less for chewy and a bit longer for crispy. They go great with a cup of coffee. You can add cinnamon for a bit of edge.

Cherry Vanilla Muffins

Ingredients

  • 175 g (6 oz) Softened butter

  • 125 g (5 oz) White sugar

  • 3 Eggs

  • 1 Tbs of Vanilla

  • 300 g (10 oz) Self raising flour

  • 250 g (8 oz) Glace cherries (candied cherries)

  • 5 Tbs Milk

Directions

  • Cream the softened butter and sugar together until light and fluffy.
  • Beat in the eggs one at a time adding a tablespoon of flour with the last two.
  • Add the vanilla while beating.
  • Slowly mix in the remaining flour and then add the cherries and enough milk so that it will slowly drop off a spoon.
  • Fill cupcake cases 3/4 full and bake in a preheated oven at 160C (325F) for 15 ish minute or until a light golden brown on top.

These muffins are delicious, tasty and not too sweet and if any don’t get eaten right away you can cut them in half and fry them in a pan with some butter for an extra special treat.

The future

I have not had a chance to cook for Lillith yet and she really doesn’t like sweet things so I am going to have to do some savory cooking for her someday. Because I want her to know that when I make food for her that I am in my own weird way showing her love.

Michael

Food Matters

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