Thursday, January 15, 2015

::Thai Salad::

A refreshing, tart salad that pairs well with any Thai dish.
Thinly sliced:
Green apple
Tart mango
Red pepper
Red onion

Fresh cilantro

Dressed with:
2 parts rice vinegar
1 part real maple syrup

Monday, July 29, 2013

::Yellow Cupcakes with Strawberry Buttercream::

I'm a white cupcake kinda gal. But the very best white cupcake is a yellow one, if you know what I mean. More butter and egg is a good, good thing. Then, top it off with fresh berries whipped into icing and, well, YUM!
Yellow Cupcakes
1 3/4 cup flour
4 eggs
1/2 cup milk
2 t vanilla
1 1/2 cup sugar
2 t baking powder
3/4 t salt
1 cup butter

Heat oven to 350 degrees.
Beat butter, eggs, milk, vanilla.
Add dry mixture of flour, baking powder and salt until smooth.
Line 12 muffins cups and divide batter.
Bake for 35 minutes, or until golden and dry in the middle.

Strawberry Buttercream {This recipe is doubled}
1 cup fresh strawberries
1 cup butter
3-4 cups icing sugar
1 T vanilla
3 to 4 T milk

Boil down 1 cup fresh strawberries until reduced to half or more. Cool.
Whip together butter and icing sugar in food processor.
Add vanilla and milk.
Add reduced berries.

Monday, April 1, 2013

::Sunnyside Up Cupcakes::

Lemon cupcakes filled with lemon curd and topped with lemon cream cheese icing. . .
1/2 melted butter
4 t lemon zest
1 cup sugar
2 eggs
2 T lemon juice
1 1/2 cup flour
1 1/4 t baking powder
1/4 t baking soda
3/4 cup milk OR 1 cup whipping cream
1/2 t vanilla
pinch salt

Bake at 350 for 16-18 

Lemon Curd: Over the heat, whisk for 6-8 mins:
1 yolk
1 egg
1/4 cup lemon juice
3 T sugar {or less}
pinch salt

Strain and chill for 25 mins.

Lemon Icing:
1/2 cup cream cheese
1/2 cup butter
1/2 t vanilla
3 cups icing sugar
lemon zest

Assembly: Scoop out middle of each cupcake and fill with a scoop of lemon curd. Then ice each cupcake.

Friday, February 15, 2013

::Strawberry Napoleons::

Slice and toss with a little Grand Marnier and sugar. Set aside.

3 egg yolks
1 cup heavy cream
1/2 vanilla bean, scraped
3 T sugar

Whisk all ingredients in a small saucepan over medium heat for ten minutes, until thickened. Pour into a glass jar and store in the fridge.

Puff Pastry
Roll out puff pastry into a square. Cut into 1" to 2" squares and bake at 400 degrees for 12-15 minutes.

Split the puff pastry into two or three and layer with berries and custard. Sprinkle with icing sugar and eat before they grow soggy.

Thursday, May 3, 2012

::Lime Poppy Seed Cake::

This was one of the first cakes I learned how to make. It is a tea-sipping kind of cake, I think.


  • 2 cups (500 mL) all-purpose flour
  • 1/3 cup (75 mL) poppy seeds (optional)
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 2 limes
  • 1/2 cup (125 mL) butter, at room temperature
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) almond or vanilla extract
  • 1 cup (250 mL) Balkan-style plain yogurt (not low-fat)
  • Fresh berries
Preheat oven to 350F (180C). Lightly butter or spray a 9-inch (23-cm) springform pan. In a small bowl, using a fork, stir flour with poppy seeds, if using, baking powder, baking soda and salt. Finely grate peels from limes. Squeeze out juice. You should have about 2 tsp (10 mL) peel and 1/4 cup (50 mL) juice (do not use more than this).

In a large bowl, using an electric mixer, beat butter until creamy. Gradually beat in sugar, occasionally scraping down sides of bowl with a spatula. Beat in eggs and almond extract until well blended. Beat in yogurt, lime peel and juice. Using a large wooden spoon or spatula, gently stir in flour mixture until blended. Batter will be quite thick. Scrape into pan, then smooth top.

Bake in centre of 350F (180C) oven until a cake tester inserted into centre comes out clean and centre of cake springs back when pressed, from 45 to 50 minutes. If top becomes golden before cake is baked, loosely cover with foil for remaining baking time. Let cake cool on a rack 5 minutees before removing springform sides. Slice into wedges. Serve warm or at room temperature with berries. Cake is best eaten the day it's made.


Wednesday, April 4, 2012

::Lemon Crinkles::

Thank you Alanna for bringing these sunshiney morsels into my life. We used this recipe, but there are thousands out there.

Tuesday, March 20, 2012

::Tomato Peanut Soup::

Peanut Butter in soup?!
Yes. Absolutely, yes.
{via Canadian Living}

  • 1 tbsp (15 mL) butter
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 garlic clove , minced
  • 1 tsp (5 mL) grated ginger root, or 1/4 tsp/1 ml ground
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) ground coriander
  • 1 pinch cayenne pepper
  • 1 can 28 oz/796 ml diced tomatoes
  • 2 sweet potatoes, peeled and diced
  • 5 cups (1.25 L) vegetable stock
  • 1/2 cup (125 mL) smooth peanut butter
  • 2 cups (500 mL) chopped fresh kale or spinash
  • 1 tbsp (15 mL) lemon juice


In large Dutch oven or saucepan, heat oil over medium heat; fry onion, celery, garlic, ginger, salt, coriander and cayenne, stirring occasionally, until softened, about 3 minutes.

Add tomatoes, sweet potatoes and stock; bring to boil. Whisk in peanut butter; reduce heat and simmer until potatoes are tender, about 20 minutes.