Chocolate Whiskey Cake


  • 12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
  • 85 grams unsweetened cocoa powder(about 3/4 cup plus 2 tablespoons)
  • 1 ½ cups brewed strong coffee
  • ½ cup whiskey
  • 200 grams granulated sugar (about 1 cup)
  • 156 grams light brown sugar (about 1 cup)
  • 240 grams all-purpose flour (about 2 cups)
  • 8 grams baking soda (about 1 1/2 teaspoons)
  • 3 grams fine sea salt (about 3/4 teaspoon)
  • ¼ teaspoon black pepper
  • teaspoon ground cloves
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini semisweet chocolate chips
  • Powdered sugar, for serving (optional)


  1. Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
  2. In a medium saucepan over low heat, warm coffee, whiskey, 12 tablespoons butter** and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
  3. In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
  4. Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

Adapted from Dol Miles, Bottega, Birmingham, Ala. (Submitted by Marti Buckley Kilpatrick here:



** Baker’s note: This is  2 tbsp or so shy of 1/2 lb of butter.  Since one mixes the first four ingredients on the stove over low heat, cut up the butter into smaller pieces than directed so it melts more quickly.


Black Bean and Corn Salsa

I was shucking corn earlier today, and I kept getting random bits of cilantro in the bowl with the corn. Now I clean my kitchen before I do anything, so this wasn’t something left on the counter. It was Deliberate. So I’m like “I’ll make some Black Bean and Corn Salsa for you just let me get this corn shucked?” Shucking went on without incident after that. So here’s what I did.

1cup fresh corn (removed from cob and nuked for 2mins then shocked under cold water) 1cup black beans. Drained and rinsed. 1 each red, yellow, and orange tomato. 1/2 a green bell pepper. 1 small onion, 1 jalapeño (optional or variable on how much spice you like) 2 garlic scapes, juice of 1/2 a limeFollow

Now, chop all the peppers, cilantro, tomatoes, onions, scapes, into small pieces/diced Toss in bowl with corn and black beans. Squeeze half a lime over it, stir, and let marry in the fridge


And that’s what you’ll get. A delicious confetti looking salsa that goes great with nachos! Or Huveos Rancheros, or whatever Tex Mex/Mexicali/Mexican dish you feel like making!

Quadruple garlic soup with bacon.

Yes’m you read that correctly. quadruple garlic soup.

Now, the ingredients might not be available for you all year round, so this is a seasonal dish, at least here it is. Here are the ingredients:

4-6 cups of chicken stock (or veggie if you are vegan)

1 bulb roasted garlic (cut top off, drizzle in evoo, wrap in foil, bake @350 for 1hr)

1 bulb of regular raw garlic (I use elephant garlic, the big cloves) roughly chopped

2 green garlic (remove top, remove bottom, peel outer layer. Chop roughly, chop some of the green bit too but not all, about halfway up)

2 cups of garlic scapes, chopped.

1/2 a large white onion, chopped.

6 pieces of bacon, chopped.

5 small-med new potatoes, peeled and cubed

Milk, dairy, soy, almond, whatever.

left to right, green garlic, garlic scapes, regular garlic

While your garlic is roasting, put your bacon in a medium sized sauce pan. Fry up until crispy. Remove from pan and drain:


Remove finished roasted garlic from the oven, it’ll look like this and smell perfect


Now, in the hot bacon fat, dump your chopped onion and cook until caramalized. Then add your regular garlic for a few Minutes until fragrant.

Put potatoes, and green garlic in the pot and add stock. Simmer until the potatoes are fork tender.


Blend using a stick blender (or a regular one if you don’t have a stick one and are feeling bold, return to pot after this step) while adding the roasted garlic and milk.

Add the finely chopped garlic scapes and bacon into the soup.

Simmer for another 5-10 minutes until flavours are married.


Voila, a soup that will cure what ails ya and keep all those pesky vampires away.

Candied bacon with Siriacha sauce

It’s  a pretty straight forward recipe.  Nothing frilly

1/2-3/4 cup brown sugar, if not more, depends on how many slices you want to make.

bacon.  Again, however many slices you want to make

Siriacha sauce. (Huy Fong, the rooster one, accept NO substitute)

First, take a slice of bacon, squirt a little sirriacha sauce on it,  rub into bacon with fingers, repeat on other side, if you have sauce on your fingers then just use that.  Dredge in brown sugar.  Place on broiler rack.

Repeat until all the slices you want done, are done.  Cook at 375 for about 20 mins or so. 


I made 4 slices.  You can make more if you want.  I doubt Loki would mind if you made more.  Seriously.


Now, this is the hard part.  Let it cool before eating or you’ll wind up with a mouthful of molten sugar.  NOT COOL.  (of course Loki wouldn’t care, you can plop these bad boys on His altar and He’d just go OMNOMNOMNOMNOMNOMNOM)




Maple Bacon BBQ Baked beans in the crock pot


Maple Bacon BBQ Baked beans in the crock pot

We all know how Himself loves maple syrup, and bacon. I made this for a Scouts Canada potluck we are having tomorrow. (note Scouts Canada is not like BSA. They do not exclude due to sexuality, or gender (Not even Transkids/folks get excluded, and we have the first Mantracker as our Head umm yeah we rock)

Anyway in celebration of Lord Baden Powell week, our Scout unit has a potluck dinner, with all the awards and ceremonies that go with it. We are kind of tight in the grocery budget so I needed to do something that could feed many people for as little cash as possible.

This is what I made (or am making since I have yet to turn the crock pot on)

Maple Bacon baked beans done up in the crock pot.


1lb or so of yellow eyed beans.

about 6 cups of home made chicken stock (because better) I added a bit of water to thin it out.

1 cup of Maple Bacon flavored BBQ sauce, maybe more, I eyeball it.

(I used storebought because lazy, but here’s a recipe for one:

1/4cup REAL maple syrup, not table syrup, MAPLE syrup. trust me
1 can tomato paste
1/4 cup blackstrap molasses
bacon cooked and crumbled
a few tbsp of apple cider vinegar
1/4 cup brown sugar
Dash of liquid smoke
Mix it together, done)

dash Salt,
1tbsp yellow mustard,
2 tsps summer savory,
2tsps thyme

Salt pork (those white things you see floating around)

Soak beans for about 24hrs or so, with 2tbsp baking soda Drain/Rinse

Dump them into the crock pot with the stock, BBQ sauce and seasonings. Give it a stir.

Cook on low for around 12-16hrs give or take. Because crockpot is good.

Because of the long soaking time with the baking soda, you don’t need to pre-boil the beans. If 12-16hrs isn’t long enough just cook until the beans are tender, adding water/stock as needed.

Cream of Potato and Celeriac Soup

Here’s a good soup if you live in colder climes, and have a CSA basket and you are like wtf is a celeriac?

Celeriac is a tuber veggie that tastes like celery.


That is Celeriac, well a chunk of it anyway.

So I make, cream of potato and celeriac soup out of it.

You’ll need:

1 small onion minced
3 cloves garlic, or less minced
4 rashers of bacon cut up, or more, whatever
3med russet potatoes, peeled and diced small
A hunk of celeriac root (because they’re big) about 1/4 of it, peeled and diced.
2 cups of chicken stock. (Home made is the best option)
2tsp (or more if you like it) summer savoury
2tsp of thyme
Salt and pepper to taste
Butter (optional)
1/2 cup of cream or milk

First: heat your pot over med high heat. Dump in bacon and cook til crisp, remove from pot to drain, leave fat in pot. If not enough fat for your liking, add a bit of butter. Dump in onions and garlic. Sautée until you can smell the garlic cooking.

Dump in potatoes and celeriac. Toss around for a min then dump the stock in. Bring to a boil, then reduce heat and simmer until fork tender.

Grab a handy dandy stick blender, or if you are feeling daring dump it all in a normal blender, and blitz the shit out of it. Add milk, thyme, savoury and bacon. Return to heat and simmer for another 5 minutes to give the herbs time to infuse the soup.



This is what it looks like.  It’s darker than normal because my base stock is darker than the stuff you get from the grocery store.  I used a combo of Chicken/Duck stock for this soup, home made, I call it Chuck Stock.  Tasty and rich.  

Stock 101

Aaalrighty.  We all know that the foundation of a great sauce, or soup, is a great stock.  Now, we usually get the stuff in a can or a box, or even worse, cubes, from the grocery store, because making stock?



Well you’re wrong if you think that.  Simply, if you have a slow cooker, or sleep you have time Fo dat.

Here are some basic recipes.  Note: The vinegar is one of those MUST DO  because it helps leech all the minerals from the bones and aids in the dissolution of the cartilage.


Ok y’all, this is pretty simple. You take 2 chicken carcasses, as in what’s left after you eat most of the meaty goodness off of the birds, and chuck it in a pot with a few carrots, some celery sticks some onions, and garlic all chopped up. Fill with cold water then dump a few tablespoons of white vinegar.

Cover and bring to a boil

Reduce heat and simmer for 24hrs, strain and bottle, voila stock done. Freezes well.

The vinegar leeches the minerals from the bones, and the 24hr cooking time renders the cartilage and collagen (including the glucosamine) into the stock. Creating a cheap glucosamine suppliment.

You can use this for turkey (1 carcass) as well. Btw don’t be afraid if it turns into a glop of gel, that’s good.

Best results are obtained with free range birds.

To remove fat easiest chill in fridge and remove solidified fat



A few beef marrow bones, no meat…
A few pounds of meaty beef bones, like the stew ossobucco or short ribs.

First, put the marrow bones in a crock pot and barely cover with water, add vinegar. Let soak for 2hrs, while soaking, bake the meaty bones in the oven for the 2hrs. Remove the meaty bones and put in the water, deglaze pan over high heat with water, scraping all the bits off the bottom, empty into pot.

Add the carrots, celery onion garlic and a bundle of fresh thyme. Cover, and cook on low for 3 days, replenishing the water as needed.

Strain, and chill to remove fat, bottle and freeze

Fish stock:

take the bones and head of whatever fish you want to use (white fish like cod and halibut are best) and put in water with veg and a titch of lemon juice. Simmer for 3 hrs,strain and bottle and freeze. (We don’t do this one due to allergies)

Now:  here’s the fun bit.  For Turkey, Duck, and other Fowl and/or Rabbit, you follow the Chicken cooking method.

For Pork/Ham, you follow the Beef method

Easy peasy!