Yum, yum: Matt’s mom’s six-minute chocolate cake

It’s been awhile since Matt’s mom visited the fourth floor, but she just popped by and brought us a delicious chocolate cake to snack on. We immediately asked for the recipe, and were surprised to hear that it was so simple. It only takes a few minutes (six, to be precise) to prepare. Bonus: there’s no dairy, so it’s lactose free and vegan-friendly.
Six–Minute Chocolate Cake
1 ½ cups all-purpose flour
1/3 cup cocoa
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
2/3 cup chocolate chips
1 cup cold water
½ cup vegetable oil
2 tsp vanilla extract
2 tbsp white vinegar
– Preheat over to 375 degrees Celsius.
– In an ungreased, 8-inch square baking pan, mix flour, cocoa, baking soda, salt, sugar and chocolate chips.  
– Add water, oil and vanilla. Stir with fork until smooth.  
– Working quickly, add vinegar and mix until pale streaks are incorporated into batter.
– Bake until centre has puffed up and the surface shows a slight crack, which should be about 30 minutes.

Tweet us your photos @rockitpromo, #mattsmom


Yum, yum: Matt’s Mom’s Recipes: Go-To Cookies!

As the name says, this is my “go-to” cookie that is great for impressing guests, and is super easy to make. I always use natural peanut butter – smooth or crunchy. I found this recipe in The Toronto Star about five years ago.

These are great! Sometimes if we’re lucky, we’ll get a care package of these brought up to the fourth floor. They’re such a good mid-afternoon snack when we need a break and a bit of a sugar hit.

Go-To Cookie
1/2 cup each white and brown sugar
1/2 cup butter
1/2 cup peanut butter
1 egg
1 teaspoon vanilla
3/4 cup each flour and oats
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces chocolate chips
1/2 cup unsweetened coconut

1. Beat sugars and butter until fluffy.
2. Add peanut butter, egg and vanilla.
3. In a separate bowl, mix together all dry ingredients
4. Add mixed dry ingredients to butter and sugar mixture.
5. On a lightly greased cookie sheet (or lined with parchment paper), drop tablespoon-full balls of cookie dough, three inches apart from one another.
6. Bake at 375 degrees Celsius for eight to 10 minutes.

Photo credit: dietdessertndogs.com

Yum, yum: Matt’s Mom’s Roasted Tomato Basil Soup

Tomatoes and basil are in high-season right now, and there are a thousand ways to enjoy them. Take some of your spare time this holiday Monday and whip up a batch of this delicious soup.

Here’s the back story from Matt’s Mom:

“My friend Maureen and I work out together, and when we test out a recipe that is great, we share it with each other. She passed this one on to me. This is a super recipe, since tomatoes are in season right now.”

Thanks, Mom!

Maureen’s Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half lengthwise

¼ cup olive oil, plus 2 tbsp. reserved
1 tbsp. kosher salt
1½ tsp. freshly ground black pepper

2 cups yellow onions, chopped (about 2 medium)
6 garlic cloves, minced
2 tbsp. unsalted butter or margarine
¼ tsp. crushed red pepper flakes

1 (28 oz.) can plum tomatoes, with juice
4 cups fresh basil leaves (packed)
1 tsp. fresh thyme leaves
4 cups chicken stock (can substitute vegetable stock or water)

1. Preheat oven to 400 degrees Fahrenheit
2. Toss together tomatoes, ¼ cup olive oil, salt and pepper.
3. Spread tomatoes in one layer on a baking sheet and roast for 45 minutes.
4. In a large stockpot over medium heat, saute onions and garlic with remaining olive oil, butter and red pepper flakes, until onions start to brown (about 10 minutes).
5. Add canned tomatoes, basil, thyme and stock or water.
6. Add oven-roasted tomatoes, including any liquid on the baking sheet.
7. Bring to a boil and simmer, uncovered, for 40 minutes.
8. Pour soup into a blender, or use a hand-blender or food mill to coarsely puree.
9. Adjust seasonings to taste, serve garnished with goat cheese and croutons. Can also serve cold.

Happy Labour Day!