The Fire Department were supposed to come and inspect people’s apartments Tuesday and Wednesday. Apparently they got as far as the second floor and said its bad, fix it. Many of the fuse boxes had fuses which were more than 15 amp which is a no no so I guess the super now has to go round checking everyone. He removed one from us a few months ago, we didn’t know it was there. He also repaired our chandelier for us again. I thought we were going to have to get a new one, but not this time. I guess they will replace it one of these days whether we like it or not. He also was telling us about damages he had seen from propane tanks exploding in apartments which is another no no. We suddenly remembered we had a propane lamp. Decided to jettison it, just in case. We have only ever used it a couple of times here during a power cut. Guess it will just have to be candles in future.
Following my blog about getting out of a car, I was going to order a glass breaker from Amazon.ca but the s & h was prohibitive so I guess I will check one of our local stores. We have a Canadian Tire nearby which will probably sell them as they are principally an automotive company.
Today we have our Travel League Bowling with lunch at the Red Lobster beforehand. Being just before Easter, not sure how many will be there. We also have bowling on Friday which is Good Friday when quite a lot of people will be in church so I don’t suppose there will be many at our league bowling that day either.
The moment I saw this recipe my taste buds just jumped up and yelled at me.
Double Chocolate Cupcakes with Cream Cheese FrostingSPLENDA®
1/2 cup (125 mL) low-fat (1%) buttermilk
2 teaspoons (10 mL) instant coffee
1 1/2 cups (375 mL) cake flour
1/2 cup (125 mL) unsweetened cocoa powder
1 1/2 teaspoons (7 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup (80 mL) canola oil (or vegetable oil)
1/4 cup (60 mL) non-fat sour cream
2 teaspoons (10 mL) pure vanilla extract
1/2 cup (125 mL) semisweet mini chocolate chips
1/2 cup (125 mL) light cream cheese, room temperature
1 tablespoon (15 mL) unsweetened cocoa powder
2 tablespoons (30 mL) SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons (30 mL) non-fat, plain yogurt
1 teaspoon (5 mL) pure vanilla extract
Preheat oven to 350°. Line 12 muffin or cupcake cups with liners, set aside. In small saucepan, heat buttermilk until warm. Add instant coffee and whisk until coffee granules are completed dissolved. Remove from heat and cool. In a large bowl, sift flour, cocoa powder, baking powder and salt. Add SPLENDA® Granulated and whisk to blend. In another bowl, lightly beat eggs. Add oil and whisk to blend. Add buttermilk mixture, sour cream and vanilla extract, whisk to blend. Make a well in dry ingredients. Add wet ingredients and fold just until flour is incorporated. Add chocolate chips and fold to blend. Fill prepared cups and bake until skewer inserted in center comes out with a few crumbs attached, about 12 minutes. Do not over bake. Remove cupcakes from pan and cool on rack.
Place all ingredients in food processor and process until smooth, scraping down sides of bowl. Frost cooled cupcakes.
Have a great day