During our last family night, we enjoyed Marvellous Creations. These are not your ordinary, run-of-the-mill candy bars, they are Cadbury Dairy Milk paired with deliciously different flavours, such as Banana Caramel Crisp, Cookie Nut Crunch, and Jelly Popping Candy.
The best part is that these scrumptious candy bars are the perfect size for the whole family to share and enjoy!
Sharing with each other and spending precious time together. Isn't that what family night is all about?
Just like Nicole has redefined her family nights, Cadbury Dairy Milk Marvellous Creations has redefined the candy bar. They are the perfect way to break up your own family night.
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In my house, spring is cake season! Starting with my older son's birthday in March, and ending with my dog's birthday at the end of May, there is an occasion for a cake every three weeks. Hooray for cake!
However, even the most enthusiastic baker (i.e., ME) gets a little weary after the third or fourth cake. It's tempting then to just grab a box of cake mix and a container of frosting. I understand! It seems like the easiest solution: grab a box of mix, dump it into a bowl, beat it with some water, oil, eggs...but wait!
This recipe takes approximately 45 seconds longer to pull together than a boxed mix, and it tastes so much better. It uses ingredients that you likely have right now in your own kitchen - nothing complicated or requiring a trip to a specialty store. This delicious vanilla cake is also vegan, much to the (pleasant) shock and surprise of my non-vegan family!
Pair this cake with my favourite 2-Ingredient Chocolate Frosting, and you've got yourself a quick and easy cake that's perfect for any celebration, made with items you already have in your own pantry. Perfection!
Preheat oven to 350 degrees. Prepare two 9-inch round pans by greasing or spraying well. (SEE NOTE BELOW)
Stir together flour, sugar, baking soda, and salt. Add water, vegetable oil, and vanilla extract and mix until combined.
Gently stir in apple cider vinegar.
Spoon batter into cupcake tins or 9-inch round pans.
Bake at 350 degrees for 35-40 minutes, until a toothpick inserted into the centre comes out clean.
Cool completely before frosting. Place one of the cakes on a plate or cake stand, bottom-side-up. Spread frosting over the cake surface; place second cake on top, right-side-up. Frost top of cake and sides, if desired.
NOTE: This can also be made into cupcakes; simply decrease baking time to 20 minutes. My 9-inch round pans are not very deep, and so I get 2 9-inch round cakes and about 6 cupcakes from this recipe. It's the best of both worlds!
Start with two 9-inch rounds (and maybe a few cupcakes).
Flip one layer over, and frost the bottom-side-up.
Set the other layer on top, right-side-up, and frost.
Slice. Eat. Repeat.
Want more easy and delicious cake ideas? Try my Not-Just-Plain Vanilla Cupcakes, my Va-Va-Va-Voom Velvet Cupcakes, or my Pot of Gold Cupcakes and choose your own frosting adventure!
Let's set the scene: it's 9:00 pm. The school bake sale is tomorrow, and you just found out over dinner that you were "volunteered" to bring two dozen cupcakes. You've finished helping with homework, overseeing baths, getting the kids into bed, AND baking the required cupcakes. You pull the beautiful, fragrant cupcakes out of the oven only to realize that you have no frosting and are all out of butter and icing sugar.
What do you do? Do you a) leave skidmarks on the driveway in an attempt to get to the grocery store before closing time, b) send the naked cupcakes to school in the insane hope that kids won't care about frosting, or c) curl up in a ball and cry?
The better answer is d) whip up this amazing, two-ingredient chocolate frosting using items in your pantry. Frosting makes everything better, and this chocolate delight takes baked goods from ordinary to extraordinary. This is a vegan recipe, which is perfect if you are dealing with allergies or are otherwise unable to eat dairy. No one will believe you if you tell them it's vegan, though, because of the delectable buttercream-like consistency. Remember "I Can't Believe It's Not Butter"? This is "I Can't Believe It's Not Buttercream"!
Place chocolate chips in a heat-safe bowl.
In a small saucepan, bring coconut milk to a boil. Pour over chocolate chips, and stir until very smooth.
Refrigerate the chocolate mixture for 2-3 hours.
Scrape into a mixing bowl and beat on medium-high until mixture is fluffy and spreadable - about one to two minutes.
Use on cakes, brownies, cookies - or just eat straight from the bowl! I won't judge.
Bring the coconut milk to a boil.
Pour it over the chocolate chips.
Stir! Stir! Stir with all your might!
Now chill. Chill-axing.
Firm - but not too firm!
Then whip it. Whip it good.