Guys, it’s been a long week. I did my first recipe demonstration on Facebook Live (you can can catch my okay performance here, I need lots more practice!), my husband has been traveling (a ton), and baby teething is off the chains. I’m done. Put a fork in me done. Thankfully tomorrow is Friday and I cleaned my house today in preparation to do only fun things tomorrow. On that note, please let me know of any fun activities to do with 3 year olds (quietly indoors while baby is napping). These Apple and Honey Oat Scones came up as they are 3 ingredients we love and we needed some extra love. We eat apples almost everyday, and how great are honey and oats in baking? Waking up to warm scones on Monday morning really was a nice little extra we all needed. …
The title of this recipe makes me super happy. The thought of warm caramel oozing over upside-down muffins makes my heart shine. These muffins are cake like – they don’t really dome like other muffins to (goodbye muffin top! And for once it’s the truth ;), soft in the batter, tart from the cranberries, and sweet from the caramel. Well balanced one might suggest.
Cookie Week is in full swing around here and I’m very excited to share this Eggnog Madeleines recipe! I kicked off this week with these Chocolate Toffee Shortbread Cookies that were part of a real life cookie exchange aka holiday cookie party. And there ain’t no party like a cookie party. Today is all about collaborating with my fellow Canadian food bloggers with another #CDNFoodCreatives collaboration on Holiday Cookies. Big thanks to Laura from Bluenose Baker, Kacey from The Cookie Writer, and Evelyne from CulturEatz for hosting! There are 19 other drool-worthy holiday cookie recipes below. Hopefully we’ve hit you right in time for your holiday cookie exchanges!
I originally made a rosette cake for my baby girl’s 1st birthday party (photo here), which was a big success. Lucy adored the cake and everyone (read the adults) also loved the cake which was a Strawberry and Chocolate Ice Cream Cake. Most guests didn’t believe me when I said that I made it, which I’m taking it as a compliment! I made a second rosette cake, but ombré at the request of one of my friends for her daughter’s 2nd birthday. The ombré cake did extremely well on social media (see here) and I wanted to share I how made the cake as I am definitely NOT a pastry chef, I have zero training (besides decorating cakes when I worked at Dairy Queen when I was a teenager and let’s be honest, I ate more than I decorated), and I found this project incredibly easy. Follow along in the post to see how this Ombré Rosette Cake came together.
So excited to share this savoury galette with you! You may be thinking that I’ve gone galette crazy, legitimate statement with the Blueberry Galettes showing up recently, but this recipe is way too good not to share. Ever wondered why there hasn’t been a single zucchini recipe on this blog? Zucchini and I have had a tainted past. Until recently I thought I didn’t like it. I’m sure it’s a product of never having it cooked properly, however I still missed out for years on a delicious and easy to cook summer vegetable. I’m sure this will come back later in life to haunt me (with 3 kids it actually kind of is). These days it’s all about zucchini love and since it’s a hit with most of the kids I regret not getting on board more quickly. Lattice patterned zucchini that tops a layer of whipped thyme cheese, held in place by a thyme pastry crust is kind of a dreamy thing, like this Zucchini and Thyme Galette. And dinner that the kids gobble down? I’ll milk it for everything it’s worth.
I’ve made countless savoury galettes and I’ve always had a fear of sharing them with you. Why? I’ve never felt like I landed the photos enough to everyone else excited about going through the process of making pastry dough for the crust. This pastry crust however is the bomb and should be used on repeat for the summer. Living like me last year and not into zucchini and you would rather eat butternut squash or asparagus on top? Have at it. The thyme in the crust adds a really great dimension and some extra pow to supper.
I served this with a light salad made of spicy greens and strong mustard vinaigrette, which you can find here if you’re into eating salad daily like I am 🙂 Savoury galettes are a great way to wrap dinner into one dish so sometimes putting in a bit more effort for the star makes it all worth it. I served it at room temperature as well. I make most of our suppers ahead of time and left it on counter to cool for about an hour before we ate it. No complaints and I taste tasted a piece right after the photos and can attest that the galette is as delicious while warm.
Fresh and light Zucchini Thyme Galette.A layer of thinly sliced zucchini, creamy cheese, and a herbed thyme crust.
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 1 1/4 cups all-purpose flour
- 1 stick / 113 grams chilled unsalted butter, roughly chopped into 1/2" cubes
- 1 tablespoon fresh thyme leave (or 1 tsp dried)
- 1/2 tsp kosher salt
- 4-6 tbsp ice water
- 1 large egg, light beaten (for the pastry wash)
- 2 long zucchinis, trimmed and sliced lengthwise into 1/4" pieces
- 60 grams goat's cheese
- 200 grams feta OR ricotta
- 2-3 tbsp milk
- 1 garlic clove
- 2 tsp thyme
- 1/4 tsp kosher salt
- fresh ground pepper
- For the Pastry Dough: blend flour, butter, thyme, and salt in food processor (or using a pastry cutter if by blending hand) until mixture has pea size clumps of butter. Gradually add ice water in 1 tbsp increments, while food processor is running until pastry just forms a ball (it may be a bit crumbly still). Remove from food processor and form into a 5" disk (be careful not to over knead the dough). Wrap in plastic wrap and chill for at least 1 hour, or overnight.
- For the filling: Mix goat's cheese, feta, milk, garlic, thyme, salt and pepper in a blender until smooth. Set Aside.
- To assemble: preheat oven to 375°F and remove dough from fridge. On a lightly floured surface, roll out dough into a 13" round(ish) shape. Place cheese mix in the centre and smooth out leaving a 2-3" border. Place zucchini slices on top in desired pattern. Fold edges over the edges zucchini, pleating the edges when necessary. Brush the pastry edges with the beaten egg wash.
- Bake for 40-45 minutes, until crust is cooked and golden brown.
- Cool for 10-15 minutes before serving.
I ended up using Epicurious’ recipe for the crust, although adapted to suit thyme. The original recipe can be found here.
I wish the majority of my weekend goals revolved around how many different doughnuts I could eat and/or make. Baked doughnuts are a crazy thing. They’re incredibly easy to make and as satisfying as cake which makes them very dangerous. I’m thinking the question should become, “How could one not make doughnuts?”. Especially these Baked Double Chocolate Doughnuts.
This recipe was a lot of fun. First of all, it looks very cool and secondly it uses rhubarb which pulls me from the depths of Winter with a vibrant promise that Spring has arrived and Summer is just around the corner. I actually made this bundt cake because of the pan. Yes, you read that correctly. I made a whole blog post out of a $15 (Canadian Dollars friends) IKEA bundt pan (direct link here). Most of you have lives that exceed this kind of unrational cooking behaviour, but I throw myself head first into it. Why not make a Vanilla Rhubarb Bundt Cake just to get this retro looking cake?
Side note – This is not a sponsored post. This is just me having fun with a cool cake pan.
Most fruits with any bundt pan could be used, however the top pattern would turn out much differently. I like the way this is a naked bundt. Usually bundt cakes are topped with glazes, but I kept the compote (cooked down rhubarb and vanilla) on the side. It’s a nice addition that is great on this cake, or even ice cream. However, if making a compote is out of the question, whipped cream, sweetened crème fraîche or even sweetened Greek yogurt would all go wonderfully.
This bundt pan took a bit longer than the other regular sized pan I have, but you truly can’t beat the $15 CDN price. The photo above shows what the pan looks like and how the rhubarb pattern came about. Be sure to fully grease and flour the pan before placing the rhubarb in place (otherwise it will stick and not turn out at all).
Spring has sprung! Dive into it with this bright and tasteful Vanilla Rhubarb Bundt Cake
10 minPrep Time
45 minCook Time
55 minTotal Time
- 2 rhubarb stalks, cut into 2" length x 1/2" wide pieces (there may be some to spare depending upon length of the stalks, save for compote)
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, at room temperature
- 2 eggs
- 3/4 cup milk
- 2 teaspoons (clear) vanilla extract (if clear is unavailable use regular)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 rhubarb stalks, chopped
- 1 vanilla bean, halved (or 1 tablespoon vanilla paste or extract)
- 1/4 cup sugar
- 1/4 cup water
- Preheat oven to 350° F. Grease and flour pan, knocking out excess flour. Place rhubarb in pan in desired pattern.
- Beat together sugar and butter with an electric mixer until light and fluffy. Add eggs and beat until well blended.
- Add milk and vanilla and mix until just blended.
- Add flour, baking powder, and salt. Mix until batter is blended and smooth.
- Bake for 45-55 mins or until a cake tester comes out clean.
- While the cake is baking, place chopped rhubarb, vanilla bean sugar, and water in a small sauce pan. Cook over medium-low heat for 20-30 minutes, stirring occasionally, until rhubarb has softened and ingredients have blended.
- Gently loosen cake from pan and cool completely on a wire rack.
- Serve cake with compote on the side.
Bundt cake batter adapted from I am Baker
Peanut butter and jam. And chocolate! I know, I know. This tart is as good as it sounds, I promise. Since I don’t post terribly often compared to many other food bloggers, I’m a bit behind with certain flavour combinations and holidays. Enter the desire for a peanut butter and chocolate recipe. One in which I am SO excited about. Seriously, this Peanut Butter, Jam and Chocolate Tart will be like a fall back into the early 90’s when a PB&J sandwich was a treat of a lunch box meal. Did you love or hate the PB&J lunchbox treat? It certainly outshone my Roast Beef sandwich (with butter which still makes me feel sick to this day). I’ve been known to enjoy a PB&J or my other guilty pleasure, a PB & Honey, sandwich on the regular.
This recipe was my contribution to my collaboration with Natalie from East Van Jam. If you missed it, we also made Jam-Packed Buckwheat Bars that I posted a little while ago on Peaks and Harbours. Her Baron von Blueberry jam was a solid match for this peanut butter crusted and chocolate topped dessert. I’d highly recommend using a jam that has some bold flavours and has less sugar than normal. This tart carefully balances the sweet jam with the saltiness of the peanut butter and the more savoury component of the chocolate. I used less sweet chocolate in this recipe so it could stand up to the peanut butter crust.
Peanut butter cookie base, jam filling and chocolate ganache toppings. Childhood comforts in every slice.
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 x 250 ml jar of jam (blueberry and strawberry worked exceptionally well in my recipe testing, but feel free to use a flavour of your choice)
- Chocolate ganache:
- 6 oz. dark chocolate, roughly chopped
- 3 oz. bittersweet chocolate, roughly chopped
- 1/4 cup whipping cream
- Preheat oven to 350° F.
- Cream butter and sugars together (preferably with the paddle attachment of a stand mixer. An electric mixer will work reasonably well).
- Add peanut butter, egg, and vanilla. Mix well.
- Add flour, baking soda, and salt, mix until just blended.
- Place half the batter in a fluted tart pan and press dough down and against the sides firmly. Add more batter if required to create a firm base. (I always had some batter leftover which I made into regular cookies. Scoop by about 2 tablespoons leftover cookie batter, spacing by about 2", on a tray and bake for approximately 10 minutes or just set).
- Place tart pan in the fridge and allow crust to chill for 10-15 minutes.
- Bake crust for 20 minutes or until crust has turned golden brown and a toothpick comes out clean. The crust will have puffed up. Using a measuring cup base (or another flat surface) press down on the middle base of the crust to release the air (leave the sides as is). Allow to cool in pan.
- While crust is cooling melt chocolate in a small heatproof bowl set above a pot of simmering water (or in short bursts in the microwave). Stir in whipping cream.
- To assemble, place jam in the tart pan and top with chocolate ganache. Allow chocolate to set before cutting, about 30 minutes.
Cookie base recipe adapted from Dessert Now Dinner Later
It’s my birthday! I’m gonna party like its my birthday! With a Champagne and Vanilla Cake of course! (Yes, birthdays are an other occasion to overuse exclamation marks). A perfect cake to celebrate birthdays or New Years Eve! This naked layer cake has layers of light and fluffy champagne and vanilla cake with seriously decadent champagne and vanilla bean buttercream. A dreamy white on white layer cake. It’s a stunner.
Whoop whoop. Birthdays are my favourite celebration (after Christmas of course). It’s a day where everyone gets to celebrate you! I’m bigger about celebrating other people, however this year I’m three kids down with all three under three. It’s my year to take a day to party. And by party I mean wake up at 6am with my sweet toddler twins, eat the breakfast that I cook (the amazing man I married has zero kitchen skills), nurse my hilarious chuckle bunny of a baby, and generally have fun with my family. Partying takes on a new meaning when you have young kids at home, but these 3 are such a hoot that I’m 100% into it. There’s going to be cake and wine at some point so it can’t be so bad.
It was a crazy year. We had our 3rd baby, moved to a house in a suburb, and my husband transitioned into a new job. It’s been one heck of a ride and I can’t wait to see what this next year bring.
A perfect cake to celebrate birthdays or New Years Eve! This cake has layers of champagne and vanilla fluffy cake with seriously decadent champagne and vanilla bean buttercream.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 egg whites
- 2 cups sparkling wine or champagne
- 2 tsp vanilla bean paste (or good quality vanilla extract)
- 1 cup unsalted butter, softened
- 3 cups icing sugar (aka powdered sugar)
- 4-8 tbsp sparkling wine or champagne (add in gradually and beat till desired consistency is ready, I used 5 tbsp)
- 2 tsp vanilla bean paste (or good quality vanilla extract or crushed vanilla beans from pods)
- Cake: Preheat oven to 350° F. Butter and line 3 8" cake pans (I only have 2 so I cooked minion stages). Using the paddle attachment of a stand mixer, cream together butter and sugar until light and fluffy, about 5-7 minutes. Add egg whites one at a time until well blended. Alternate adding flour, baking powder, and salt with sparking wine. Starting and ending with dry ingredients in 3 separate additions. Divide batter between pans and bake for 23-27 minutes or until a cake tester comes out clean.
- Buttercream: Using the paddle attachment of a stand mixer, cream together the sugar and butter. Beat in vanilla. Add sparking wine 1 tbsp at a time until desired consistency is reached.
- Assembly: level cakes if need be. Top each layer with buttercream and spread evenly. Using a pastry scraper, scrap the sides of the cake to smooth out.
This cake though …. I love it. I hardly repeat a recipe and yet, I’ve made this cake twice within two weeks for separate events. It’s been well received for the groups I made it for, including people asking for the recipe (here you are for those of you that asked). 🙂 Seasonally fitting with warm festive spices to brighten apple cider and topped with pretty frosted cranberries. The recipe is stone cold easy as well. Which is great as I sometimes I deter from making cake as it seems like way too many steps and I generally don’t have the time.