Information on stress-free tips for parents, gluten-free diets and weed control products will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Laura Dellutri is going to share six tips that will help you better cope with busy schedules and busy lives. Her company is Healthy Housekeeper Inc., and she lives in Overland Park, Kan.
Even though some gluten-free people need low-fat, low-cholesterol diets, that doesn’t have to exclude chocolate. Carol Fenster is going to share some mouth-watering chocolate desserts the entire family will enjoy. Her business is Savory Palate Inc. in Centennial, Colo.
Curt Jaynes will show different products available to control weeds in lawns, gardens, planting beds and even the alley. He’s the owner of GardenSource Nursery and Landscaping in Portales.
Information on using an edge stitching foot for decorative stitches and recipes featuring mushrooms and tomatoes will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Carol Bell represents Ann Silva’s Bernina Sewing Center in Albuquerque, and she’s going to make a “scrap happy” pin cushion, which uses an edge stitching foot and decorative stitches on a sewing machine.
Jeannetta Davis will demonstrate several Tex-Mex recipes featuring mushrooms and tomatoes. Davis represents The Mushroom Council and the Florida Tomato Committee.
Vegan chocolate spice cake
This easy one-bowl cake is for those who love chocolate and spice together, and vegans will appreciate that it is free of dairy and eggs. If you prefer not to use all the spices, you can leave out one, such as the cloves, and add a 1/4 teaspoon more of another, such as the cinnamon.
• 1 3/4 cups Carol’s Sorghum Blend (see recipe below)
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder (not Dutch-process or alkali)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon xanthan gum
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup canola oil
• 1 tablespoon cider vinegar
• 2 teaspoons pure vanilla extract
• 1 cup hot (120-degree) water
Place a rack in the middle of the oven. Preheat the oven to 350 degrees F. Generously grease an 8-inch square nonstick (gray, not black) baking pan; set aside. Place all of the ingredients in a medium mixing bowl. Beat with an electric mixer on low speed until thoroughly blended. Transfer the batter to the prepared pan, spreading evenly with a wet spatula. Let stand 10 minutes. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan 20 minutes on a wire rack. Serve warm or at room temperature.
Makes 8 servings.
Carol’s sorghum blend
• 1 1/2 cups sorghum flour
• 1 1/2 cups potato starch/cornstarch
• 1 cup tapioca flour
Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using.
Makes 4 cups. You may double or triple the recipe.