Please Note: Our daughter has allergies to dairy, eggs, and nuts, so I generally will not include a recipe with those things in it (unless I plan to modify it).
I was really excited to discover that today was a holiday. Victoria Day kind of crept up on me this year, but I am very thankful for the extra day this weekend. It is nice and sunny outside and the kids are enjoying playing in the garden. My husband even planted some flower seeds this morning (during the twins morning nap).
We only have five weeks of school left in this year! I can’t even imagine where the time went. Did you have a chance to hop over and visit my guest post on Saturday? I know it was Mother’s Day weekend (Happy Mother’s Day by the way!) and many of you were busy with family things and may not have seen my twitters about it. (You do follow me on twitter, right?)
Monday afternoons have become our cooking class. This week, we are baking cookies among other things… Yummy! More about that next week…
This past week I made play dough with Moses. Although that recipe needs a little work, we still had fun making it and all the kids enjoyed playing with it. Next, I made chocolate cake with Malachi. And then last but not least, I made brownie bites with Elisha using the chocolate cake recipe. Then daddy made pizza dough with Moses… we love our homemade pizza. One of these days, I need to share that recipe too.
The kids really enjoyed cooking class last week and this week. We have 4 more weeks of cooking class, will you join us again?
I was tweeting about the chocolate cake we made last week and had a request for the recipe (which has NO EGG and NO DAIRY). This cake is seriously AMAZING!
3 cups flour
2 cups sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cups of oil
2 tablespoons white vinegar
2 teaspoons vanilla
2 cups water
Preheat the oven to 350. Grease and flour the pan (9 x 13 rectangle). Put the flour, sugar, cocoa, baking soda, and salt into a large mixing bowl. Mix together with a whisk. Mix the wet ingredients together in another bowl. Add the wet ingredients to the dry ingredients. Mix until the batter just comes together. Pour the batter into your cake pan. Bake your cake for 35-40 minutes. Store wrapped on the counter.