Anne McAlpine: January 23, 2020

One of my go-to dessert recipes is Carol Craig’s Easy Chocolate Cake. I bake it in a Bundt pan and just drizzle icing over it when cool. I had a spice cake mix on hand and used it in place of a chocolate one and I really liked the combination of flavours. I normally use chocolate chips when I make this, but I used a cup of raisins in the spice recipe. One of our readers suggested that I soak the raisins in some rum then drain them well before stirring them in.

I saw this recipe for cauliflower fettuccine in a magazine and thought it looked like a good one. I tried it and am glad that I did as it was a very tasty way to enjoy pasta without a heavy cheese sauce. I recently broke my blender and so I simply mashed the cauliflower really well the old-fashioned way and it was just fine.

When I made this chocolate fudge, I made a double batch and added chopped walnuts to one batch. I divided it up among a few people to taste test it for me and they all liked it. They all commented that it was creamy and delicious. I used miniature marshmallows for the second batch as it was an annoying task to cut the large ones into quarters. Yes, I counted out 64 miniature ones and didn’t measure them before adding. Sorry, I forgot to do that! I found that I had to keep stirring for a while until all the marshmallows blended into the mixture. I prefer my fudge without nuts, but it is a great fudge either with or without the nuts.