It’s been a busy week – we’ve been taking care of my Dad’s dog, a loveable, energetic Nova Scotia Duck Toller. I remember awhile back someone suggested to me that I should offer dog-sitting services since I work at home anyways – make a little extra money – but it’s a lot of work! It’s almost like adding another family member into your home for the week, from having to teach them the rules (no getting up on the bed, no drinking out of the toilet) and being aware that they need an additional amount of love and in this guy’s case, lots of exercise. Lots.
He and Herman get along great and play together a lot. Jagger is great at fetch and will return the ball/ring/toy endlessly, dashing down the hallway with his feathery tail swinging wildly. Once in awhile, Herman will get it first and race upstairs under the bed, happily hiding with his treasure where the big guy can’t reach him.
We’ve been making sure to take lots of walks, off leash at the dog park when we can squeeze it in (it gets dark too early to wait til work is done, these days) or around and around our neighbourhood. Today it was slippery out, so we tried to slide around on the ice for awhile, tromping through the crunchy bits of snow that weren’t worn smooth and frozen over, then gave up and came home.
Last night I was on my own, the dogs were settling in, I’d already done yoga and cleaned up after dinner and decided I needed to bake something. To use up ingredients leftover from Christmas baking, I told myself. Why not?
So after doing a few recipe searches online and substituting what I had on hand, I came up with a chocolate cake with gooey peanut butter icing. Just for me. A huge, aromatic cake that will have to be frozen so that I don’t eat it all. If anyone’s in the area, stop by to pet the dogs, throw the ball, and eat a slab of this cake, ok?
Here’s the recipe if it interests you and you’t can’t make it to my house in the next 48 hours before the cake is all gone:
Chocolate cake (from the Sisters Cafe):
Bring to a boil:
1/2 c. butter
1 c. water
4 TB cocoa
Mix and add:
1/2 c. buttermilk (I used 1/2 c. sour cream)
2 eggs, beaten
1 tsp vanilla
Add and beat well:
2 c. flour (only had whole wheat and it seems to work/ taste fine)
2 c. sugar
1/4 tsp salt
1 tsp soda
The original recipe calls to bake it in a greased and floured cookie sheet (11×17– with sides), at 400 degrees for 15 minutes. I only have a 9×13 pan, so the cake ended up quite a bit taller than intended. 25 minutes at 400 did the trick.
Icing (from Allrecipes):
1 cup peanut butter (I used crunchy)
1/2 cup butter
1 can condensed milk
– Melt butter and peanut butter in saucepan, remove from heat and stir in condensed milk. Pour over cake and let cool (stick it in the fridge if you can’t wait!)
Hope you all have a great weekend filled with love, cheerful dogs and fresh air, and as much chocolate cake as you can eat.