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dinnerwithjulie

Cook, cookbook author, writer, eater... I talk about food on CBC radio, I write about food for the Globe + Mail. ❤️ butter + feeding people.

Just came across this from the good folks at the @

Just came across this from the good folks at the @bridgelandmarket 💕

Instagram post 17906717167826954

Instagram post 17906717167826954

It’s baaaack! after almost 4 months I have a fun

It’s baaaack! after almost 4 months I have a functioning oven again. Except for the front burner I use the most... the one that always worked before! Also... it’s running 50 degrees hot. And the parts + shipping + repair cost $1000. I asked if it could be calibrated.. the (great) repair person said absolutely not... the European manufacturers expect cooks to adapt to the temperature of the oven, not the other way around. So although I should be jumping with joy, I’m just kind of annoyed by it all. She is a beaut though! 🙄

My mom is texting me baby photos, please enjoy thi

My mom is texting me baby photos, please enjoy this one of me yawning but it looks like I’m yelling at my butterfly or am perhaps about to eat it all in one bite.

If you have surplus eggs this weekend and in the c

If you have surplus eggs this weekend and in the coming week, I highly recommend devilling them and topping them with crushed potato chips! I’m a fan of all dressed, but sour cream and onion or ketchup are also pretty fab.

I did a spring brunch spread for this weekends glo

Hey! it’s me. So couple weeks ago a (very nice a

Hey! it’s me. So couple weeks ago a (very nice and reputable) doc called me with some test results, and on the phone she pointed out that my BMI is 30, and so I’m classified as obese. (Unrelated to the tests.. but clearly something that stands out on my medical records.) I’ve lived with this label for almost my entire life, and I’m tired of it. The definition of obese is “grossly fat or overweight”- a terrible way to describe human beings. (Grossly = in an unacceptable, disgusting or coarse manner; vulgarly.) According to the BMI I need to lose over 30 pounds to be “normal”. I’m not thin, nor will I ever be, and I’m perfectly ok with that - it’s not me - and thin doesn’t = healthy. I wish we’d finally stop with the shitty labels and agree that the 200 year old BMI is bullshit.

FFS. (Friends outside Alberta, this is in referenc

FFS. (Friends outside Alberta, this is in reference to a proposed revamped curriculum. These are the ideas they want to instil in all the kids in Alberta.)

I made a plant-based deep n’ delicious cake toda

I made a plant-based deep n’ delicious cake today -and it was pretty fantastic, vegan or not. Here’s how:

Plant-based Deep n’ Delicious Chocolate Cake

Though I used a mashed overripe banana from the freezer in this cake, the flavour didn’t come through - it just tasted like a deliciously moist chocolate cake. To make cupcakes, divide the batter between paper-lined muffin cups and bake for 20-25 minutes, until springy to the touch.

1 cup almond, oat, pea or coconut milk (or regular milk)
1 Tbsp lemon juice
2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup canola or vegetable oil (or 1/4 cup melted plant-based margarine and 1/4 cup oil)
1/3 cup vegan (or regular) mayonnaise
1/3-1/2 cup mashed overripe banana, applesauce or pumpkin puree
2 tsp vanilla
1 cup hot coffee (decaf is fine! I keep instant on hand for baking)

Frosting:
1/2 cup Becel plant-based bricks or sticks
2 cups icing sugar (plus extra as needed)
1/3 cup cocoa
2-4 Tbsp plant-based milk or water
1 tsp vanilla

Preheat the oven to 350˚F.

In a small bowl or measuring cup, stir the lemon juice into the milk and let it sit while you mix the rest of the batter.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl, whisk together the oil, mayonnaise, applesauce and vanilla. Add to the dry ingredients along with the milk, and stir just until combined. Add the hot coffee, and whisk until the batter is smooth.

Spray two 8 or 9-inch round or square cake pans or a 9x13-inch pan with nonstick spray and divide the batter between them (or pour into a 9x13-inch pan). Bake for 25-30 minutes or until slightly domed and the middle of the cakes are springy to the touch. Cool completely before frosting.
 To make the frosting, beat the frosting, icing sugar, cocoa, 2 Tbsp milk or water and vanilla until smooth and lighter in texture, adding more liquid or sugar as needed to make a spreadable frosting. (If you use unsalted margarine, add a pinch of salt.) Spoon into a piping bag with a star tip and pipe rows of frosting blossoms on top of the cake, or spread it over with a knife.

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Dinner With Julie © All Rights Reserved | Website by Curious Communications

Home
Recipes
Recipe Index
Meet Julie
Cookbooks
Events
Pods
Writing