Strawberry and Blueberry Bundt Cake

Saturday, April 15, 2017

I picked so many berries last summer I thought I should start baking with them before summer rolls around again and my freezers are still full! I used blueberries and strawberries for this cake, but blackberries or raspberries would work well too. 

Strawberry and Blueberry Bundt Cake adapted from Smitten Kitchen

2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup unsalted butter, softened
1 3/4 cup granulated sugar
Zest of 1 lemon
1/2 tsp vanilla extract
3 large eggs
3/4 cup buttermilk
2 cup blueberries, fresh or frozen
1 cup strawberries, fresh or frozen

Preheat oven to 350° F. Grease a 10-cup bundt pan with non-stick cooking spray.

Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Add in lemon zest and vanilla, combine. Add in the eggs one at a time and mix well. With the mixer on low, beat in 1/3 of the flour mixture, 1/2 of the buttermilk, 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Place the berries in a small bowl and add 2 tablespoons of flour and mix until coated. Gently fold in the berries with the cake batter.

Spread the batter into the bundt pan and bake for 60 - 65 minutes or until a toothpick comes out clean.
Remove from the oven and let cool for 20 minutes before inverting onto a rack. Dust with icing sugar before serving. 

Marmalade Cake

Thursday, April 13, 2017

Marmalade cake always reminds me of Esther's famous marmalade cake from the Mitford series. This cake is quite similar, just a bit less time consuming. I would recommend cozying up with a slice of this cake whilst reading Mitford!

Marmalade Cake adapted from Epicurious

1/2 cup unsalted butter
3/4 cup sugar
4 tsp grated orange zest
2 eggs
1/2 cup sour cream
1/2 cup orange juice
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda

Preheat oven to 350° F. Grease an 8-inch round cake pan.

In a bowl, combine the butter and sugar and beat until light and fluffy. Add eggs one at a time. Beat in the sour cream and orange juice. Add in the flour, salt and baking soda and beat until just combined.

Pour batter into cake pan and bake for 30 to 40 minutes or until a toothpick comes out clean.

Let cool for 20 minutes on a rack and then carefully invert the cake. Let cool for an hour and then spread marmalade over the top of the cake.

Peanut Butter Brownies

Thursday, March 30, 2017

I don't often make too many peanut butter recipes, but these brownies looked too good to resist! I doubled the recipe and froze half the batch.

Peanut Butter Brownies adapted from Kraft Canada

4 oz unsweetened chocolate, chopped
3/4 cup unsalted butter
3 eggs
1 1/2 cups sugar
1 cup all-purpose flour
2 oz semi-sweet chocolate
1/4 cup smooth peanut butter

Preheat oven to 350° F. Spray a 13 x 9 inch baking pan with non-stick spray.

Combine the unsweetened chocolate and butter in a small microwaveable bowl and microwave for 2-3 minutes or until completely melted. Whisk in the eggs then add in the sugar and flour.

Spread the batter into the sprayed pan and bake for 30 minutes or until a toothpick comes out clean. Cool.

In a small bowl, add the semi-sweet chocolate and peanut butter and microwave for 2 minutes. Stir to combine and spread over the cooled brownies.  Refrigerate for 30-45 minutes before serving.

Orange Date Pecan Loaf

Friday, February 17, 2017

I used whole-wheat flour rather then all-purpose flour in this recipe and it turned out wonderfully! This recipe also works well with dryer dates as they soak in the water and rehydrate.  

Orange Date Pecan Loaf adapted from Barefoot Contessa

2 cups dates, chopped
1/3 cup water
4 tbsp unsalted butter, softened
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 tbsp grated orange zest
2 cups whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp salt
3/4 cup orange juice
3/4 cup chopped pecans

Add the dates and water to a small bowl and set aside for 30 minutes.

Preheat oven to 350ยบ F. Line a 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. 

In a another bowl, combine the butter and brown sugar with an electric beater until smooth. About 1 minute. Add in the egg, vanilla and zest. Combine.

Gradually, add the dry ingredients alternating with the orange juice. Do not overmix. Fold in the pecans and dates with the soaking water. 

Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.

Jam Filled Almond Cookies

Sunday, February 12, 2017

My valentine has a certain weakness for butter cookies. More often then not when I ask him what I should bake next his reply is always "butter cookies"! Since Valentine's Day is only a few days away I thought I could satisfy my valentine's love for butter cookies with this easy almond butter cookie recipe.

Almond Cookies adapted from Mat Riley Bakes

200g all-purpose flour
150 unsalted butter
1 egg yolk
100g icing sugar
1 tsp almond extract

In a small bowl, sift together the flour and icing sugar. Set aside. In another bowl, beat the butter for 30 seconds and add the egg yolk and extract and combine. This is best done with an electric mixer. Slowly add in the dry ingredients and mix until it comes together and can be formed into a ball.

Transfer dough onto a piece of parchment paper. Place another piece of parchment on top and roll out to a 1/4' thickness. Place dough in the fridge for 30 minutes.

Preheat over to 350 F. Take the dough from the fridge and cut out the bottoms and tops for the cookies. I used a linzer cookie cutter from Amazon. 
Place the cookies onto a lined cookie tray and put back into the refrigerator for 10 minutes.

Bake for 12-15 minutes depending on the thickness of the cookies. Cool.
Once cooled spoon 1/2 tsp raspberry jam into the centre of the cookie base. Dust the heart cookie with icing sugar before placing on top of jam base.

These cookies soften once filled with jam so best to store them in the fridge.

Lemon Yogurt Loaf

Friday, February 10, 2017

With the snow behind us, I am turning my attention to spring! I can see my tulips starting to come up and hopefully the daffodils are not too far behind!

The bright burst of lemon in this loaf is perfect way to welcome spring!

Lemon Yogurt Cake adapted from Barefoot Contessa

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup greek yogurt
1 cup sugar
3 large eggs
2 tsp grated lemon zest
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
3/4 cup icing sugar

Preheat oven to 350 C. 

Line a 8 1/2 by 4/1/2 by 2 1/2 inch loaf pan with parchment paper. Grease the sides with butter. 

In a small bowl, combine the flour, baking powder and salt. In another bowl, whisk together the yogurt, sugar, eggs and lemon zest. Gradually add the wet ingredients into the dry. Combine. Fold in the oil until fully incorporated. Pour batter into the loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.

While the loaf is baking, in a small saucepan combine the lemon juice and icing sugar. Cook until the mixture is clear. 

Once the loaf is done, let it cool on a rack for 15 minutes. Poke holes with a toothpick on the top and drizzle lemon and sugar mixture over the loaf. 


Gluten Free Vegan Chocolate Chip Cookies

Tuesday, January 31, 2017

My friend introduced me to these vegan cookies this past summer. I find them quite filling and enjoy the nutty oat flavour. I always double the recipe as I find the cookies disappear to quickly otherwise! I also decreased the amount of sugar from the original recipe as I find them sweet enough with just the 1/2 cup of sugar.

Gluten Free Vegan Chocolate Chip Cookies adapted from Isa Chandra

3 1/2 cups oat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut sugar
2/3 cup canola oil
2 tbsp flax meal
1/2 almond or soy milk
2 tsp vanilla extract
3/4 cup chocolate chips

Preheat oven to 375° C.

Combine oat flour, baking soda and salt in a small bowl. In another bowl, whisk together the flax meal and milk. Let sit for 2 minutes. Add in the oil, sugar, vanilla and whisk for 1 minute. Add in the wet ingredients to the dry and combine. Fold in the chocolate chips. 

Form small balls of dough and press down on a lined cookie sheet. Bake for 12-15 minutes. Let cool for 15 minutes and enjoy!

Note: I make my own oat flour by blending regular oats in my food processor.