Archives for April 2013

Chocolate & Jam Tea Cake

Chocolate & Jam Tea Cake

Written by Megan of Stetted.

With the temperatures warming and spring produce starting to emerge, my thoughts turn to the impending canning season.

I’m kind of a canning hoarder. Every summer I preserve food until I am sick of chopping and lifting jars, and convince myself that this will be enough to last us until the next season. But then once the new year rolls around, I get stingy with using that bounty. I calculate every last jar, trying to determine if it will last until I can get my hands on sun-ripened tomatoes or sweet strawberries.

As it always happens, thanks to food swaps, planning, and shifting breakfast choices, we have excess of jam when the spring strawberries pop up. While many preserves can last for more than one year if canned properly, I like to replenish my stores yearly for the best quality and flavor. That means cracking open a precious jar or two and finding creative applications.

This chocolate tea cake comes together quickly and is a great way to use up any older jars of jam you have hanging around. The jam lends a subtle flavor to the chocolate, making it easy to swap in any of your favorite flavors. I’m partial to strawberry, cherry, and pear, but feel free to experiment with your star preserve.

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Avocado Egg Salad Lettuce Wraps with Bacon (paleo, dairy-free)

Avocado Egg Salad Lettuce Wraps with bacon on simplebites.net

Was your Easter lovely? I hope it was. And now it is April? Gracious, I’m so ready for spring, thank you.

Today’s post is going to be quick. I’ve got the family around on this holiday Monday, and we’ve got all sorts of plans that don’t involve mama working. Heehee.

We only dyed a few Easter eggs last weekend, using blueberries for a light purple hue that matched the simple grape hyacinth table centerpiece. Then to use up the boiled eggs, I made these avocado egg salad wraps for a quick lunch.

The flavors were inspired by my favorite Guacamole Deviled Eggs, but these wraps are much faster to put together. You can leave off the bacon for a vegetarian version or spread the mixture between two toasts for a more traditional egg salad sandwich.

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