Beth's Aunt Nellie's Sheet Cake (now with beer!)

Beth’s Aunt Nellie’s Chocolate Sheet Cake

This is one of our favourite cakes and so quick and easy. I have tinkered with Aunt Nellie’s recipe a bit over the years.

Preheat oven to 350 degrees 

Heat gently and simmer for 2 minutes in a large pan on the stove:

• About 6 tablespoons or 3/8 of a cup of cocoa
• 1 cup of butter
• 1 cup of Guinness (could also use coffee; Aunt Nellie used water ☹)

Remove from heat.

Combine, then add to the above:

• 2 c. flour
• 1 tsp baking soda
• ½ tsp salt
• 1 2/3 c. white sugar 

Add to batter:

• 250 ml sour cream (some use buttermilk, but not me or Aunt Nellie)
• 2 eggs
• 1 tsp vanilla

Put parchment paper on a large sheet pan 12” x17” (Can use a 10 x 15 inch pan, but I like it really thin)

Spread batter in pan. Bake for about 20 minutes at 350 degrees.

Ice while warm.

 Icing

Heat gently and simmer for 1 minutes in a pan:

• About 4 tablespoons or ¼ c of milk (might need more, but start with this much)
• ½ c. butter
• About 6 tablespoons or 3/8 of a cup of cocoa

Remove from heat and add:

• 4 c. icing sugar
• 1 tsp, vanilla.

 Spread warm icing on warm cake.

Smoky Skillet Dinner

I took this recipe from the Food and Drink magazine (LCBO) in summer 2020. We tried it when we first arrived in Ottawa. The spice mix is the key. It is easy to make and very tasty without being a overly hot spice rub.  We used the left over spice mix in hamburger patties the next week and it was also great. I plan to keep this spice mix on hand.

Serves 4.

Spice mix

1 tbsp sweet paprika

2 tsp smoked paprika

2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cumin

salt

Remainder:

8 bone in, skin on chicken thighs

2 lbs mini Yukon gold potatoes

2 tbsp olive oil

Freshly ground pepper

1 cup plain yogurt

1 clove garlic, finely grated

1 cup cilantro leaves and stems

Method:

Set up your gas grill for indirect heat by turning one side to high. Close the lid and bring to 425 F.

Combine the spices with 2 tsp salt. Sprinkle evenly all over the chicken thighs and place over indirect heat, skin side up. Close the grill and cook for 25 minutes.

Meanwhile, slice the potatoes 1/4 in thick. Arrange in an even layer in a 12-in cast iron skillet or other heavy bottom ovenproof skillet. Drizzle with oil and season with 1/2 tsp salt and black pepper to taste.

At the 25 minute mark, place the skillet over direct heat and top with the chicken thighs. Close lid and cook 25 minutes longer or until the potatoes are crisped on the bottom and the chicken juices run clear.

Meanwhile, combine yogurt and garlic; season with salt to taste and spread out onto plates. Transfer chicken thighs and potatoes to plates.Top with cilantro and serve.