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.

Friday, February 17, 2012

::DIY: Three-tiered platter::

One of the funnest things about Tea parties is the food display. Three-tiered platters are classic. I made my own using glassware from the dollar store.
~ Three-Tiered Tea Platter
1. Pick out large plate as a base.
2. Pick out a small plate for a middle.
3. Pick a small bowl for the top.
4. Finally choose two candle holders, small cups, wine glasses or, in my case, candy dishes.
5. Glue each layer on top of the other using Super Glue.
Voila! Load it up with pretty food.

Monday, February 13, 2012

::Banana Praline Scones::

I made these to be served with tea on Valentine's Day. Unfortunately we finished them all a few days before that.

Makes about 8 scones.

  • ¼ cup sugar
  • 2 tablespoons brandy
  • ¾ cup lightly salted macadamia nuts (or any other nut that appeals to you)
  • 2-½ cups all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 2-½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1/3 cup unsalted butter, chilled
  • 1 cup mashed ripe banana
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 2 teaspoons sugar for glaze (optional)
  • Generous dash of ground cinnamon for glaze (optional)

Lightly oil a 10-inch diameter circle on a baking sheet or use parchment paper. In a heavy saucepan, stir together the sugar and brandy. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes. Immediately stir in the macadamia nuts and stir to coat the nuts with the syrup. Quickly scrape the mixture onto the prepared baking sheet. Cool for 20 minutes or until hardened. Transfer the mixture to a cutting board and chop the praline.

Preheat oven to 375 degrees F.

In a food processor, pulse together the flour, brown sugar, baking powder, salt & butter, cut into ½ inch cubes. Run the blades until the mixture resembles course crumbs. In a small bowl, stir together the bananas, eggs and vanilla. Add the banana mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the praline.

Spread the dough into a 9-inch diameter circle in the center of the prepared baking sheet. Combine the sugar and cinnamon and sprinkle the mixture over the tops of the scones, if desired. With a serrated knife, cut into 8 wedges. Bake for 30 to 35 minutes, or until lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Re-cut into wedges, if necessary. Serve warm.

{Recipe: "Simply Scones" Photo: "Jenny Bakes"}

Saturday, January 14, 2012

::Pumpkin Cheesecake Muffins::

These are so delicious. I know Starbucks does a version of these, but fresh is best!
{Recipe Credit: AllRecipes}

Tuesday, January 10, 2012

::Honey Oatmeal Bread::

I made a few changes to this recipe. First, I prepped my yeast by adding it to my honey/water mixture once it had cooled to a temperature of 115 degrees. I substituted out 2 cups of white flour for whole wheat. Also, I formed the dough into one round "Artisan-styled" loaf and baked it on stoneware with a small bowl of water on the floor of the stove. This is what gave my crust crunch. (And I brushed it with butter instead of egg white.)


5-6 cups all purpose flour
1 cup quick cooking oats
2 teaspoons salt
2 packages active dry yeast (2 tablespoons)
1 3/4 cups water
1/2 cup honey
1/3 cup butter or margarine
2 eggs
1 tablespoon water
1 egg white


place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 15 seconds.

Combine water, honey, and butter in saucepan, heat to 120 degrees. On speed 2, slowly add warm liquids to flour mixture, about 1 minute. Add eggs and mix for an additional minute.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes. Knead on speed 2 for 2 minutes or until dough is smooth and elastic.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 8 1/2 x 4 1/2 x 2 1/2 inch pan. Cover, let rise in warm place, free from draft, until doubled in bulk about an hour.

Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake 375 degrees for 40 minutes. Remove from pans immediately and cool on wire rack.

Yield 2 loaves.