Mojito Cake!

(No, those are NOT marshmallows; they are dessert mints. You know, mojito...mint? I couldn't find fresh mint leaves. I really need to start growing some.)

Adapted to US units of measurements from, Domestic Sluttery's Mojito Cake!

Cake Ingredients:

-8.82 tablespoons butter (1 stick and a sliver ~ room temp)
-3/4c superfine sugar (I put granulated sugar in a food processor for a bit - when you do this, add about 1/2c or more for the glaze later)
-2 eggs ~ room temp
-1/4c rum (I used light from from the Conch Republic)
-zest of 2 limes
-1.4c of self rising flour
-1 tsp of baking powder

(I did not have any self-rising flour, so using the old adage of 1 1/2 tsp baking powder and 1/2 tsp salt per 1 c of flour to make self-rising flour, I added 2 7/8 tsp. baking powder, 5/8 tsp. salt, and 1 1/4 c all-purpose flour, total. If my math is too confusing for you, go ahead and use self-rising flour.)

Glaze Ingredients:

-100ml water (between 1/3 and 1/2 c if your liquid measuring cup does not have ml)
-1/2c superfine sugar (from above)
-3 tbs. rum
-juice from the two limes you zested earlier

Frosting Ingredients:

-8 tbs. (1 stick) butter ~ room temp
-1 1/4 c confectioners sugar (to start)
-juice from 1 lime
-altoids mints

(optionals: green food colouring [I used moss coloured food paste], thin slices of lime, mint springs for decor. I could not find any so I used green and white dessert mints. [I really, really need to just grow some mint.])

Ready? Set? Bake!

Set oven to 325 degrees. With a mixer, cream together butter and sugar until fluffy. In another bowl, beat together eggs and rum. Slowly add rum mixture to butter mixture with a mixer until fluffy. Fold in zest, flour, and baking powder. Pour into cake pan, and cook for 35 - 40 mins. (Check after 30)

For the glaze, put water and sugar into saucepan and stir until translucent. BTB RTS, (Bring to boil and reduce to simmer) for 5 - 7 minutes. Let cool all the way and then add the 3 tbs. rum and lime juice from zest. (yes, the rum is not cooked away. Woo-hoo!

When the cake is done and completely cool, poke all over with a fork, and use a pastry brush to "paint" the glaze all over the cake. Then, make the frosting:

Add 1 1/4 cup of confectioners sugar to butter and mix. Gradually add lime jucie until you get a frosting consistency. You can always add more sugar if it gets too thin. Once the frosting is a good consistency, ground up some altoids (I used 17 total) in a mortar and pestle or food processor. Add some to icing. Just keep tasting until it's perfect!

Frost and decorate with sliced limes or fresh mint leaves, if you have them. :)

Homemade Kitty Cat Treats

Kitty cat treats:
- 1 can of tuna
- 2 eggs
- 1 1/4 c flour.

Mix, Roll on floured surface, cut into shapes (1 inch cutters) bake at 350 for 8 - 10 mins.

While our cat isn't a fan of these cookies, he's not opposed to sleeping in them.



Your cat may like them, however.. it's worth a go! I have other kitty cookie recipes; I'm thinking about making a kitty cookie care-package for my partner's dad along with a hand knitted hat.

Recipe!

Tonight I made my great-grandmother's potato-rivlet soup recipe and it is ammmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmazing! Perfect for a cold night and so flavourful despite the minimum amount of ingredients and time. (Hers does not have garlic, but I am a garlic fiend!)

What you will need: 3 potatoes, garlic, 1 onion, flour, 1 can of corn, (or 1 ear of fresh kernels cut off), bacon (what you have or what you like) 1 egg, milk, chicken broth, salt, pepper.

Chop & dice 1 onion, garlic (however much you like), & 3 peeled potatoes.

Sauté the onion until translucent, and sauté the garlic briefly after. Add a Tablespoon of flour and cook even less than the garlic. (about 1 min) Add: 1 cup of chicken broth, 2 cups of milk, the diced potatoes, and the corn. Bring to a boil, and while that cooks for 5 minutes make the rivlets:

3/4 cup of flour, 1/2 tsp. of salt, and 1 egg. Mix it up, and drop gumball-sized lumps into boiling liquid. (I found it was very powdery so I add to 'form' rivlets with my hands) Cool it all on a simmer for 10 - 15 more mins. While cooking, cook up bacon however you'd like and right before serving crumble it in, and add salt and pepper to taste. If liquid gets lower than you'd like, feel free to add more milk and/or chicken broth. You can also add evaporated milk or heavy cream at the end if you'd like.

Mmmm! So simple and only takes 15 - 20 mins.