Blackberry Lime Cake

By in Cakes, Sweets 17 Comments Tags: , ,

Blackberry Lime Cake

The food blogging world can be an intimidating place sometimes. Food is such a personal experience and there are a lot of very opinionated people out there. When you”re just starting out it can feel a little overwhelming.

Although it would be nice, people who have successful blogs and have been going at it for years don”t have time to devote to a noob who is trying to learn the ropes. Normally.

That”s why I”m extremely thankful for Adopt A Blogger and my gracious mentor Susan from The Well-Seasoned Cook. This woman has taken me under her wing and has made herself available to my every prying question. She has even gone above and beyond by offering me tons of advice that I didn”t even know I needed. She is the best!

Founder of the monthly event My Legume Love Affair, Susan is a creative mind who participates in many online foodie events and comes up with mouthwatering results every time. You can tell just by looking at the appetizing photos in her flickr stream that this woman knows her way around the kitchen! This just upped my excitement over choosing something of hers to make and share with you.

Although it was a hard choice, I think I picked it right when I chose this Blackberry Lime Cake. It”s refreshingly comforting and perfect for those first days of spring when there”s still a chill in the air. I have no doubt that if you try any of the recipes that Susan shares it will be golden.

Her helpful tweets on twitter are just a slice of the wonderful wealth of knowledge that this woman has heaped on me. Have I mentioned yet how grateful I am? Thank you Susan! :)

Now head on over and devour some of her goods. Or, stick around here and drool while you stare at this delicious cake.

Blackberry Lime Cake

adapted from The Well-Seasoned Cook

  • 5 Tbsp. butter, softened

  • 1 cup sugar

  • 1 tsp. vanilla

  • 1 egg

  • 1/2 cup milk

  • 1 cup flour

  • 2 1/2 tsp. baking powder

  • Zest of 1 lime

  • 3 cups blackberries, divided

  • 1/4 cup sugar, for topping

  1. Cream butter and sugar until well blended. Add vanilla, then egg, then milk, beating well between additions.

  2. Slowly add dry ingredients into batter and mix well. Stir in lime zest.

  3. Pour batter into well-greased 9×13 pan (I used a 10 inch round). Place half the blackberries on top of batter. Sprinkle with granulated sugar.

  4. Bake at 350ºF for 20 minutes. Remove from oven (it will not be set). The blackberries will have sunken to the bottom. Sprinkle remaining blueberries over top and place back in the oven.

  5. Bake an additional 10-15 minutes, until the cake tests done with a toothpick. Let cool before cutting.

  6. Dust with icing sugar or top with whipped cream (or lime cream) to serve.

Serves: 6-8

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Simplifying Brunch & Strawberry Banana Muesli

By in Breakfast, Easter, Featured 11 Comments Tags: , , , , ,

Simplifying Brunch

Nothing beats a good brunch. There’s something so satisfying about gathering around the table for the first meal of the day, chatting it up and stuffing yourself so full that you can’t eat another bite until supper.

Hosting a brunch can also be stressful, as you have to get it ready as soon as you get up in the morning and people can get impatient and grumpy if things start to go awry and take longer then anticipated. But, with a little bit of planning you can put your mind at ease and not even have to worry about that being an option.

Simplifying your brunch menu will mean there is no added stress on you and will allow you more time to spend with your guests. Simple food doesn’t have to be boring. It is possible to make a brunch to impress and still get to hit the snooze button.

Below are some tips on how to simplify your brunch while still making it outstanding. I have also included a recipe for Strawberry Banana Muesli, which is completely made ahead of time to make your morning even easier.

Pick a Star

You don’t want to be slaving away in the kitchen all morning so pick only one impressive dish that will blow your guests away and keep the rest super simple. If you choose too many show stoppers they may end up being lost in the shuffle and not enjoyed to their full potential.

Having one dish that everyone can ooh and awe over will make the guests feel special and make you feel like you’re playing a good hostess.

The star doesn’t have to be anything spectacular but it should be the thing that takes the most work or requires the most attention the day of. Although it may be tempting to go all out, that often just leads to a frazzled hostess.

Avoid the Crowd

When you’re planning your meal think about the space the foods occupy so there’s no scrambling at the last minute trying to find room in your fridge. The same goes for your oven or stove-top. Make sure that nothing will have to be fighting for it’s own space.

Prepare Ahead

Try to get most of the work done the day before so you can get some rest and not have to worry about what all has to be done the next morning. This way it will also be more relaxed so you can get some visiting in or have some quiet time before the guests arrive.

Remember, the less you have do that morning the better. Lot’s of little things can add up rather quickly so keep this in mind when making preparations and planning your meal. You can even think so far ahead as to set the table the night before.

Figure out a Game Plan

Make a plan of what you need to prepare ahead and what you need to do first the day of. This way nothing is forgotten and you won’t ever have to juggle a million things at once.

Make a check list so you can check things off as you go and set your mind at ease.

Cover all the Bases

You want to serve a balanced meal and planning it in this way will also help you decide your menu.

If your impressive dish is a protein round it out with fruit and breads. If you serve something heavy, make sure the other dishes are lighter so that no one has to feel like there’s a dead weight in the pit of their stomach. It’s also good to think about texture and to have a nice variety of crunchy, soft and toothsome.

Go through the entire meal in your head to make sure that some of the more simple things are not forgotten such as butter for the bread or orange juice for the kids.

Here is a great post on Simple Bites to help you decide on a meal plan.

Don’t be afraid to ask for help

Chances are if there are ladies coming to brunch they would love to help by either bringing something or joining you in the kitchen to gab while you work. If someone offers to help in some way, they probably mean it, so don’t be afraid to take them up on their offer and allow them to feel useful.

Another great way to get “help” is to use store bought items. Go to the bakery and pick up some croissants. There is no reason that everything needs to be made from scratch by you.

Relax

The most important thing to remember when you are playing hostess is that the people are there to see you. Although they will be expecting delicious food you want the memories to include you.

Don’t worry if things don’t go perfectly or they have to wait a little bit longer. If you are relaxed and enjoying yourself so will your guests. On the contrary, if you get wound up, the feeling can easily spread and set everyone on edge.

Being a hostess doesn’t need to be a daunting task as long as you keep things simple and are realistic about time frames and what you can get accomplished. Just sit back, make a plan and enjoy the ride.

Strawberry Banana Muesli

This muesli is made completely the day before. Rolled oats and almonds are toasted in the oven and then set in the fridge to soak overnight in a mixture of yogurt, apples, strawberries, bananas and many other goodies. The only thing that needs to be done the morning of is a little bit of garnish to finish it off. It is toothsome, creamy and delicious. Think of it as a great bowl of porridge to set the morning right.

What are your favourite make ahead brunch recipes?

Strawberry Banana Muesli

  • 1.5 cups rolled oats
  • 1/3 cup sliced almonds
  • 2 cups yogurt
  • 2 Tbsp. maple syrup
  • 1/3 cup raisins
  • 1 small apple, peeled, cored and grated
  • 1 small banana, chopped
  • 1 cup strawberries, chopped
  • 1 Tbsp. sesame seeds
  • 2 Tbsp. coconut
  1. Toast oats and almonds in a single layer on a baking sheet at 350ºF until fragrant. Allow to cool.
  2. Mix together oats, almonds and remaining ingredients until well incorporated.
  3. Cover and refrigerate overnight (or at least 4 hours).

Serves: 4-6

*Do not use instant oats as they will soak up too much of the liquid and become soggy.

*Garnish with slices of strawberries and bananas and perhaps a sprig of mint.

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Happy Easter everyone!

 

Three No-Bake Easter Treats

By in Candy, Chocolate, Cookies & Bars, Easter, Sweets 81 Comments Tags: , , , , , , , , , , ,

No-Bake Easter Treats

Holidays are all about getting together with family and friends, making memories and eating good food. The oven is jam packed with roasting hams and tasty casseroles. It’s nice to get a few things done before the big day as well as give the oven a much needed break.

Make sure to keep your meals simple so you can truly enjoy this Easter holiday. Nothing is more disappointing then working so hard that you’re not able to enjoy the holiday itself.

These recipes will help to make your lives a little easier and keep the kids busy while you make some last minute preparations in the kitchen. They are simple, quick and best of all, tasty. Freeing you up to do more important tasks and having one less thing to make the day stressful.

I made these Chocolate Dipped Rice Krispie Eggs for the first time last year when I went back to spend Easter with my family. It was my Mom’s brilliant idea and they were such a big hit (especially with the kiddos) that I knew I had to share them with you. They can be packaged into colorful egg cartons to give away as gifts or serve them in egg cups for an extra special breakfast treat (I won’t tell).

These ones were made with the leftover Strawberry Marshmallows I had stored away in the freezer. That brought them to a whole other delectable level. Chocolate dipped strawberry anything is a winner in my book!

Kids can: Dip the eggs in chocolate and sprinkles.

Chocolate Dipped Rice Krispie Eggs

  • 1/4 cup butter
  • 40 large marshmallows (5 cups mini or 250g)
  • 1/2 tsp. vanilla
  • 6 cups rice krispies
  • 6 oz. baking chocolate
  • sprinkles
  1. Melt butter and marshmallows over low heat. Stir in vanilla. Remove from heat and add rice krispies. Stir until equally incorporated.
  2. Using a greased 1/4 cup measuring cup, scoop out some of the mixture and form into an egg. Set aside and repeat until all of the mixture has been used up.
  3. Melt chocolate. Dip the tops into chocolate, then into sprinkles.
  4. Store covered at room temperature for up to two days. Freeze for longer storage.

Makes: 24

* If you don’t want to go through the work of making the eggs. You could put the mixture into a greased 9×13 pan. Once it has set up, cut into bars and dip away. Still festive, less work.

* Dampen your hands with water before forming to stop the mixture from sticking to them.

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My mom made these Un-Baked Cookies often when I was growing up, so they hold a certain youthful charm that puts me in the Easter mood. The idea to make them into nests came from an entry in a Taste of Home competition last year. I thought it was such a cute idea that I just had to adapt it with my mothers recipe.

Kids can:  Fill the nests with coconut and eggs.

Un-Baked Cookie Nests

  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 3 cups rolled oats
  • 4 Tbsp. cocoa powder
  • pinch salt
  • 1 cup coconut
  • 1 tsp. vanilla
  • mini chocolate eggs and coconut, for decorating.
  1. Bring sugar,  milk and butter to a boil in a saucepan. Simmer 3 minutes.
  2. Remove from heat and stir in remaining ingredients until well incorporated.
  3. Spoon into lightly greased muffin cups (or use un-greased silicone muffin cups for easier removal). Using the back of a spoon press the mixture down in the middle and up along the sides, forming a nest. Allow to harden.
  4. Using a knife, loosen the edges and gently pop out the nests.
  5. Store covered at room temperature for up to two days. Freeze for longer storage.
  6. To decorate: sprinkle with coconut and fill with mini eggs.

Makes: 12 large

* For a super cute alternative you could form these in mini muffin cups.

* If you would like to tint the coconut a certain color simply place it in a resealable plastic bag along with a few drops of food coloring. Massage and shake until evening distributed.

* You could use jelly beans or chocolate covered almonds for a different variety of eggs.

* To make the regular cookies simply drop the mixture by spoonfuls onto wax paper and allow to firm up.

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Lemon sings of spring and sunshine, reminding me of the new life around the corner and making it the perfect Easter accompaniment. These lemony truffles are a cinch to make and have such a wonderful velvety texture. Packaging them into pretty boxes turns them into the perfect hostess gift.

Kids can: roll into balls and coat in icing sugar.

White Chocolate Lemon Truffles

  • 1 cup white chocolate
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. heavy cream
  • pinch salt
  • 1 tsp. lemon extract
  • icing sugar, for dusting
  1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
  2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
  3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
  4. Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

* Using unsalted butter allows you to control the salty flavour of these truffles. The pinch of salt helps to cut through the sweetness of the white chocolate. If you decide to use salted butter make sure to omit the pinch of salt called for in the recipe or they will be far too salty.

* If you want to amp up the yellow color, stir in some yellow food coloring along with the extract and salt.

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What simple recipes do you include in your Easter menu to help de-stress the day?

Sweet & Sour Chicken Balls

By in Main Dish, Poultry 23 Comments Tags: , , , ,

Sweet & Sour Chicken Balls

I looove Chinese food. I only wish it didn”t make me bloat up like a blowfish and give me hunger pangs an hour after eating it, every time I go out.

As a result I like making it at home where I can control the ingredients so that it won”t leave me wanting more (or wishing I had less). The only problem is, a lot of my favourite dishes either take forever to make at home or require deep-frying.

I hate deep-frying. The smell permeates the house for days afterwards and although I enjoy the results it”s not worth it, to me, for  just one meal.

That is where this loverly recipe comes in. You can make a huge batch of this and store it in the freezer to be heated in the oven at a later date. That way your house only smells of grease for one meal but you reap the benefits of many more.

The first time I made this was when I was just married, which speaks volumes about this recipes ease of preparation. It”s still a huge hit in our house and although it appears intimidating there”s nothing to it really. Once I figured out the whole freeze and bake thing, we”ve been enjoying this much more often and hopefully you will be too.

The chicken is coated in a crispy batter which remains mostly chicken and very little dough. I don”t particularly enjoy mine to blow up so huge that I have to chew through miles of dough just to get to a teeny piece of chicken inside.

I”m also in love with this Sweet and Sour Pineapple Sauce. It”s a delightfully perfect combination of all things sweet and tangy. And, by all things I mean the ingredients listed below.

To show just how easy this recipe is I have included step-by-step photos at the bottom of the post. There”s nothing to stop you from making this at home. No more excuses! Unless you can”t have wheat. Then I”ll let it slide.

What are you favourite Chinese dishes that you wish you could make more often at home?


Sweet & Sour Chicken Balls

adapted from Company”s Coming – Chinese Cooking

Chicken Balls

  • 1 cup flour

  • 3 Tbsp. cornstarch

  • 3/4 tsp. salt

  • 3 eggs

  • 4.5 tsp. water

  • 1 lb. chicken into bite size pieces

  • canola oil, for deep-frying

  1. Preheat oil in dutch oven or deep-fryer on medium heat or to 375ºF (190ºC).

  2. Stir together flour, cornstarch and salt. Make a well in the centre. Crack eggs into the well. Add water. Whisk to first combine water and eggs, then stir together all ingredients until smooth.

  3. Add chicken. Stir to coat.

  4. With a fork, drop chicken one piece at a time into hot oil. Cook in batches, making sure to not over-crowd the pan, until light golden brown and chicken is cooked through. (3-5 min.)

  5. Remove to a paper towel lined baking tray to drain.

* To freeze: Once chicken is completely cooled and drained, transfer to a resealable freezer bag or plastic container and throw in the freezer. For even more convenience divide them into bags depending on the amount of servings required. (one recipe makes 6-8 servings depending on the appetite.)

* To cook from frozen: Place on a baking sheet (frozen) and bake at 400ºF (200ºC) for 15-20 min. until crisp and heated through.

Sweet & Sour Pineapple Sauce

  • 1/2 onion, chopped

  • 1 (14oz) can pineapple tidbits, do not drain

  • 1/2 cup brown sugar, packed

  • 3 Tbsp. apple cider vinegar

  • 1/2 tsp. salt

  • 1/2 cup water

  • 2 Tbsp. cornstarch

  • 1/2 green pepper, chopped

  1. Fry onion in a bit of oil, in a saucepan, until starting to softened.

  2. Add canned pineapple (juice and all), brown sugar, vinegar and salt. Bring to a boil.

  3. Combine the cornstarch and water in a separate bowl or cup until dissolved. Add to pineapple mixture along with green pepper. Simmer 2 minutes until thick.

  4. Pour over chicken balls to serve.

* To freeze: Allow to cool. Divide into containers depending on the amount of servings you want per container. Keep in mind that one recipe of sauce covers one recipe of chicken balls.

Serves: 6-8

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(click to view slide-show)

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Moist Vanilla Cake & A Birthday Surprise

By in Cakes, Sweets 46 Comments Tags: , ,

Moist Vanilla Cake & A Birthday Surprise

You know how that last thing you eat before you get sick gets a bad rap for the next couple of weeks, months or years? I”m afraid that, that was the fate of this poor cake.

Baby Me

My birthday was last weekend and my little family was sick through it”s entirety. It started with my son, who proceeded to spew chunks just as I was picking him up out of his highchair to comfort him. I have never seen so much vomit come out of a little person. It covered the entire left side of my face, got on my glasses, in my mouth and down the front of my shirt and pants. I”m pretty sure that sealed my fate right there, because the next day I was the same. This cake had the misfortune of being the last thing I ate before having it come right back up again.

Happy Birthday to me!

I decided to share it with you anyways, as it has gotten nothing but rave reviews from CakeCentral, where I picked up the recipe. Hopefully my story hasn”t ruined it for all of you. I”m sure it was good. I just, for the life of me, can”t remember it”s delight.

I cut the two cake layers in half and alternated them with a homemade Raspberry Lime Curd and Blackberry Lime Curd. I mounded on some Lime Spiked Whipped Cream, decorated it with fresh berries and called it a day. Can you tell I”m yearning for spring with that combination?

I used to do a lot of cake decorating but haven”t gotten the chance for a long while. I figured this wasn”t the time to go all out, it being my birthday and all. But, I missed it so much I needed an excuse to do something.

This cake is a truly moist cake. No fluffiness here. It has much the same crumb as my Favourite Moist Chocolate Cake. In fact, I have never had a vanilla cake that was so moist. This is the one fact I do recall! :)

Yes, I still eat this way.

I apologize that I was not able to get the Colorful Mondays post up for this week. I”m planning on posting it next Monday (March 15th). If you have any black food photos that haven”t been submitted yet, feel free to submit them by Sunday the 14th.

I also want to thank everyone for their votes for my Foodista Cookbook entries (links on top right). My Favourite Moist Chocolate Cake recipe is the top rated recipe so far. Thanks to all of you! (Voting is open until the end of March.)

Well, I guess that about sums things up for now. If you give this recipe a try make sure to comment back and give your honest opinion so we know what this cake is really like. ;)

Moist Vanilla Cake

adapted from CakeCentral

  • 2 cups sugar

  • 1/2 cup butter

  • 2 egg yolks, room temp.

  • 2 cups flour

  • 1 tsp. baking soda

  • 1 cup buttermilk, room temp.

  • 3 tsp. vanilla

  • 6 egg whites, room temp.

  1. Grease two round 8 or 9 inch pans.

  2. Cream butter and sugar (it will be crumbly). Add egg yolks, one at a time and mix well.

  3. Combine flour and baking soda in a separate bowl. Add alternately with buttermilk to butter/sugar mixture, in three additions, starting and ending with flour.

  4. Mix in vanilla.

  5. In a separate bowl whip egg whites until stiff peaks form. Fold 1/3 egg whites into batter to loosen. Fold in remaining egg whites gently until no white streaks remain.

  6. Poor into prepared pans and bake at 350ºF for 25-30 min or until toothpick inserted in the centre comes out clean.

  7. Cool 10 min. before removing to a cooling wrack.

* When I make layered cakes I cut out circles of parchment or waxed paper to fit the bottom of the pan, then I grease the pan before I put them in and again once they are in place. Poor the batter on top and bake. To remove, loosen the edges of the cake with a knife and flip onto cooling wrack. Peel off waxed paper immediately. Allow to cool completely before layering or decorating.

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