Who doesn’t love those 5 words? It’s heartwarming when someone takes a bit of time to show their love through creativity. And I especially enjoy being creative in the kitchen.
I’ve been thinking about the concept of food as love. Does this mean that the chubby kid down the street is really just well loved? What about the inevitable weight we gain in new relationships?
I think it goes back to our childhoods, spent in the sandbox or the garden, when we made our mom that first mud pie (or perhaps a little something for our neighbourhood crush).
This week I roasted a chicken and baked a chocolate cake to tell Kevin that I love him. There’s something so cozy and heartwarming about making a good meal to share with your partner.
The truth of the matter is that I would certainly be slimmer if I were single, but I wouldn’t get to say “I made this for you” nearly as often.
My favourite chocolate cake recipe is unintentionally vegan. I’ve heard it was created in the depression-era when milk, eggs and butter were in short supply.
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 6 tablespoons canola oil
- 1 cup water
- Preheat oven to 350 F. Use an 8×8 ungreased cake pan, or 9×9 if you want the cake to be the height of brownies.
- Mix flour, sugar, salt, baking soda and cocoa together in a bowl. Make a well in the dry ingredients. Pour in all wet ingredients and stir well. Batter should have a smooth, uniform consistency.
- Pour into pan and bake at 350 F for 20 to 30 minutes, or until tooth pick inserted comes out clean.