It’s been quite the weekend – and since it’s Thursday already I guess the weekend has become an entire week. It was BC day here in Canada, celebrating out beautiful province of British Columbia which means a three day weekend, that somehow turned into an entire week. It has gone by so fast! It’s already the weekend again tomorrow. The past long weekend was a three day party. A friend of Adams got married – over three days! There was a Friday night party at the Grooms house, Saturday night was the ceremony which was larger than some peoples receptions! There were 500 people, catered appetizers during the ceremony and a delicious dinner following it! There was a delicious array of Indian food – butter chicken galore! Although, the 1st two days of celebration was vegetarian. Then on the reception day – meat! It was all very delicious. The ceremony and reception were beautiful and the weekend was awesome! We had lots of fun in the photo booth!

However, after eating until I popped all weekend I needed something a little bit different. After the appetizers, samosas, butter chicken..and the dessert! Ooooh the dessert. There was a big dessert buffet at the reception, and of course Wedding Cake! I was so excited. I hadn’t been to a wedding in 7 years! Yes, really. So I was super excited. And especially not since I had started my blog, so I was really looking forward to seeing the wedding cake and of course, eating it! It was scrumptious. It was a yellow butter cake, with lemon butter cream frosting. It was so light and perfect.

After all that, I needed something to get me back on track to healthier eating. One of my favorite muffins are bran! There is just something about a dense delicious raisin bran muffin. I just recently bought a large bag of whole wheat flour and I’ve begun using it for everything! I made really yummy whole wheat pancakes with blueberries Sunday morning. I’ve used it in all my cookie recipes now – It adds a dense nutty flavor to any baking. So I went on a mission to find the perfect bran muffin. There were some that used molasses, some that didn’t and some the cut up banana’s and added it to the mix. I took some ideas and made them my own. They are very delicious! And just what you need after a weekend of indulging!

Mix the flour and bran

Double yolkers! Adam’s mom bought me extra large eggs – as you can see compared to a regular one. And each has two yolks in it.

Make a well for the ingredients

And mix it up just enough – care to not over mix

Fill up your muffin cups so they will make a nice round mound on top – and bake!

Whole Wheat Raisin Bran Muffins

Ingredients

2-1/8 cups Whole Wheat flour
2-1/4 cups Wheat bran
2 teaspoons Baking soda
2-3 Medium Ripe Bananas – Mashed
1 cup Butter, room temperature
2 Large Eggs
1 cup Brown Sugar
2 Cups Raisins ( any kind will do )
1-2 Tbs. Milk
Dash of Cinnamon and or Nutmeg

Directions:

1. Position rack in the middle of the oven and preheat to 350° C.
2. Boil about 1/2 cup of water. Place the raisins in a small bowl and pour hot water over top. This will plump the raisins and make them moist.
3. In the large mixing bowl, whisk together the flour, wheat bran, baking soda and cinnamon/nutmeg.
4. In another mixing bowl, whisk together the mashed banana and the softened butter until mixed. It’s ok if it is lumpy. Add the eggs and brown sugar and mix until thoroughly combined.
5. Drain the raisins of excess water if there is any left over.
6. In the large mixing bowl of dry ingredients, make a well in the center using a wooden spoon or spatula. Pour in the liquid ingredients, including the raisins. Gently fold the flour mixture into the banana mixture from side to side, just until combined. Don’t over mix. If it looks a little dry, feel free to add the 1-2 tbs. of milk until it reaches a slightly better consistency.
7. Scoop the batter into the muffin cups using two spoons or a scoop.
8. Bake in the preheated oven for 23 to 25 minutes until a toothpick inserted in the center comes out clean.Cool in the pan, and then transfer to cooling rack. You can store them in a container for a few days after, or wrap well and freeze.

Enjoy!

You know what I love about summer? Baking in your bikini. Try it. It’s great. It is waaay too hot out to be standing in a kitchen with a 350 degree oven on fully clothed. So today, as I was tanning on the back deck and decided to bake – I didn’t bother getting changed. And you know what else? Doing the dishes in your bikini is great too! No worrying about the water splashing up – especially when your washing chocolate covered baking dishes. Today was bikini baking day – and it was just what I needed.

This past weekend I had a meltdown – and it wasn’t because it is so hot out. No. I had a meltdown because there are people in this world who think its perfectly fine to steal from other people. Yup – I was a victim of theft. After work Saturday I wanted to go shopping to pick out a dress for an upcoming friends wedding this weekend. I had been out the night before and had my bag with me which had all my clothing, personal items like makeup and hair stuff and a bag of brand new baking supplies which I had just bought the day before. at a specialty store. Needless to say I was quite upset when I saw it was all gone. I had spent quite a bit of money on clothing on my weekend away to Whistler, and my birthday trip to Vegas so it was a little hard to believe it had all been taken. C’est la vie! The “want” list of items to buy keeps getting put on hold due to unexpected expenses! Such as my car – and the replacement of all my things. I had needed wanted a new camera desperately! Sure mine is fine and it takes pictures – but it’s got some hiccups and a new one would have been awesome! As well as a new pair of runners… the list could go on and on.

Also, I had bought some baking supplies for upcoming things I had wanted to make, like hand held pocket pies, and cupcakes which I was going to make for a wedding shower the next day and another upcoming shower. Now I have to go re-buy all the food colouring, cookie cutters, molds, piping bag and tips etc etc. So today I felt like I needed to make something to take my mind off of it. I had been thinking of making this recipe for quite a while now. I had seen a Cupcake contest by Duncan Hines, which I would have liked to have made something for but found out it was only available to the States – like most online food contests. While I had been brainstorming for it I had looked online for some new and interesting ideas I could turn into a cupcake and found a recipe for a Marquise cake. It is typically a sponge cake – made on a cookie sheet pan – which you then cut out and place into a loaf pan to make a shell type outer cake layer and then fill with a dense mousse like marquise filling. I had been thinking about turning into something slightly different, something like an Ice Cream Marquise Cake. Though I’m sure a traditional Marquise with the dense rich mousse filling is just as delicious.

It’s a perfect summertime dessert – it’s simple and doesn’t require a lot of time. You can make it a day or two ahead, as it keeps well in the freezer wrapped properly. You can change this dessert into any filling type you like – maybe with frozen yogurt? or ice cream speckled with fresh fruit between the layers, or with a vanilla cake or even mint ice cream. There are lots of different options – and its so simple! Simply take it out of the freezer a few minutes before cutting, and use a large cake knife slightly warmed under hot water.

Hope everyone is enjoying their summer =)

Follow the link for step-by-step picture directions ..

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Have you tried Quinoa before? It’s the latest craze next to couscous. I hadn’t really tried any of it before now. My brother went to Costco and bought two big bags of it. We went from eating white rice, to multigrain rice, to brown rice to quinoa. It’s a good source of protein and amino acids as well as many minerals and vitamins. If you haven’t tried it, use it as a substitute for rice one night for a side dish. It’s texture is better than rice I find.

I had looked online for several recipes that use Quinoa, but I was surprised to find not many used it in baking. I cam across a muffin recipe for carrot and Quinoa so I thought I would try it as a loaf instead with a few additions and tweaks.

Adams mom bought me loaf pans a few weeks back which I had been wanting to use and make a loaf to say thanks! She had gotten silicone pans which I had also not used before. They worked out great! The silicone made it easy to unmold and you also don’t need to butter it. They came in orange, blue and grey. I’m very lucky to get so many baking gifts! I’m going over to his parent’s house tonight for a get together so I thought I would bake this loaf today to bring. I even put together a little recipe card that Adam had bought me for my birthday for the loaf so she could try it out herself!

The house smelled delicious as it baked – it was tormenting me as I did the laundry and dishes. The aroma of Cinnamon always makes a house seem more comforting. Though baking in the heat of summer isn’t something I would like to be doing all day. I’ll have to take the dog out for a walk after this – she has been giving me that look all morning as I’ve been baking. the “please mom – please” look. She always wins, and she knows it. She’s very spoiled, but that’s because she’s my baby.

Back to the loaf -this is a perfect recipe to make as a gift for someone – simply wrap some parchment or wax paper around it and deliver it to someone who may need a little sweet pick me up!

Quinoa Carrot Loaf

Ingredients:

• 1 2/4 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/3 cup shredded coconut
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 cup cooked quinoa*
• 1 cup shredded carrots
• 1/2 cup plain yogurt
• 2 eggs, beaten
• 1/3 cup sugar
• 2 Tbs. canola oil
• 1 tsp vanilla

* approx. 1/4 cup uncooked quinoa + 1/2 cup water. Boil, then cover and simmer for 12 minutes.

Directions:

Pre-Heat oven to 350.

Peel carrots and shred them using KitchenAid shredder attachment, or handheld shredder. Set aside.

Boil and cook quinoa. Set aside.

In a medium sized mixing bowl, sift together dry ingredients.

In another bowl mix together eggs, carrots, yogurt, oil, vanilla and cooked quinoa.

Pour wet ingredients into dry mixture and mix until just moistened.

Spoon into prepared loaf pan, or muffin tin if you prefer.

Bake for 40-50 minutes, or until done. Insert a knife into the center to check, It should be completely set and just bounce back slightly when touched.

Allow to cool for 10-15 minutes in loaf pan before transferring to cooling rack. You can slice it, or wrap in parchment to deliver to a friend.

Enjoy =)

I made these cookies when Adam and I went to Whistler for the weekend. I wanted to make something different than a regular chocolate chip cookie. I bought an energry mix of nuts and raisins and cranberries from Thrifty’s. It’s perfect. I love buying in the bulk foods section when I bake. The trail mixes of nuts are perfect for tossing into cookie recipes or granola, or granola bars. I looked online for trail mix cookies and was surprised that I didn’t find that many on sites like Tastespotting. So I decided to come up with my own, loosely based on another chocolate chip cookie recipe I had tried before.

These are great to make to take on a picnic or for a little sugar boost inthe afternoon. They keep well in a container for a few days, and are perfectly chewy and crsip.

If your planning a getaway for a weekend, or an afternoon make a batch of these to bring along!

Trail Mix Cookies

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 2/3 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1 teaspoon cinnamon
• dash nutmeg
• 1 ½ cups rolled oats
• 1 cup dark chocolate chunks
• 1 1/2 cups energy mix/nut trail mix *

*alternatively, you can add any amount of almonds, walnuts, sunflower seeds, flax seeds, cranberries, raisins etc.

Directions:

1) Preheat oven to 350° F.

2) Cream butter and sugar until light and fluffy. Add egg and beat until smooth. Beat in vanilla.

3) Combine flours, baking soda, baking powder, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats, chocolate chunks, trail mix (or other add in’s). Roll into small balls ( approx. golf ball size), place on an ungreased or parchment lined baking sheet, and flatten slightly.

4) Bake 10 to 12 minutes or until bottoms are golden, not browned. Cool on pan for 5 minutes. Remove to a wire rack to cool completely.

Makes about two dozen cookies

Hey everyone, guess what!? It’s finally suuuuummerrrrr!! It is Hot! I’m a little dissapointed that It was so cloudy for our Whistler getaway, (which also included a leaky condo, a cracked water pipe and a last minute transfer to the Chateau Fairmont…but that’s another story.) I hope everyone else is also enjoying the beautiful weather outside.

Sometimes the hot weather deters me from wanting to bake. Although I love baking, standing in a hot kitchen all day isn’t exactly what you want to be doing. Instead I’d rather head down to the beach, or walk my dog or just lay out in the backyard working on my tan – which, thanks to the weather, has been quite lack luster. But I still have so many things I keep seeing all over the web that I want to try and bake, or cook. I do cook a lot – and I mean a lot, I just don’t showcase it on here. I think if I had more time, and wasn’t working 6 days a week I might be able to. But I love to cook for my mom and brother, and my boyfriend Adam. I’ll be conquering one of my fears in cooking and baking this wekeend – dough! I’ve been wanting to make it for a while now, and I think I’ll try it with Pizza this weekend! And possibly cinnamon buns. I’ve been putting it off, and it’s been on my top 10 list of things I would like to make. If you have any pizza recipes – or dough recipes please share them!

Anywyas, the pie. I had eaten key lime pie one day after my shift at work, and I was really surprised at how much I liked it. I honestly don’t think I had ever eaten it before, at least not that I had remembered. Which doesn’t say very much about the pie now does it. I had made up my mind that I didn’t like key lime pie, so now I decided to set out and make one myself. I had found several versions online and in baking books but they all varied quite a lot. Some were made with only evaporated milk, some with heavy cream, some with egg yolks and some without, most frozen and some baked and refrigerated. I knew I didn’t want to make one that was frozen, because the one I had eaten was creamy and mousse-like. I decided to mix a few recipes together to create my own take on it. I had found this one originally by A Cooking Bird and it looked quite promising, and then also used Paula Deans as well as a reference and for the crust.

Just a side note, Paula dean now has bakeware at Michaeals! I bought the cutest little cupcake liners, only $1.95 each! Compared to the designer ones which are anywhere form $4-6, and was lucky enough to get a whole bunch of recipe cards and a little recipe holder box for my birthday from Adam :} Which also held an even smaller little blue box inside =)  As well, his mom ( who also bought me all the different sized springform-pans before ) bought me the most perfect birthday present! She bought me something  I had always wanted – a glass cake pedastal with a glass lid! I was so excited when I opened up the large present to see it. It can also be turned upside down to use as a punch bowl! Along with that she also got me a super cute teatowel that has little cupcakes and “cute as a cupcake” on it, and a cook book I had been swooning over - Hello, Cupcake! Perfect for my new endevaur! Now I can tote my creations around in a luxury stand, which is what I’m sure she had in mind for all the confections I may bring over in the future…hehe. Needless to say I was pretty spoiled-sweet =) – not rotten.

Back to the pie, I went to two different market’s, well one and a Thrifty Foods, to find Key Limes but sadly the Florida import hasn’t made its way to the West Coast yet. So I had to make it with regular limes, which I’m sure are pretty much the same but hey, what’s in a name. So this is simply Lime Pie. It’s tart and sweet and deliciously creamy. You could eat it plain, with cream or ice cream even. If you’re still a Key Lime Pie virgin, like I was I suggest darting out and buying some limes, key or regular, to try it out yourself! It’s refreshingly sweet for this hot summer weather.

Key Lime Pie

hey, if you got key limes use ‘em!

Crust:

• 2 cups graham cracker crumbs
• loose 1/4 cup firmly packed brown sugar
• 1/2 cup butter, melted
• 1 cup medium shredded coconut

Filling:

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in melted butter. Add coconut and mix. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.

Turn oven down to 325 degrees F.

In a large bowl, with an electric mixer at medium speed, beat together the evaporated milk, egg yolks, lime juice, cream and zest until blended. Add in the sugar and continue mixing.

Once it is fully combined, carefully pour the filling into the cooled pie crust. Return the baking pan to the oven and bake for about 30-35 minutes. Remove from oven and let cool slightly, then transfer to the fridge to cool for at least 4 hours or longer.

Once your ready to eat, you can top it with whipped cream if you like!

Summer should be here by now, right? It’s July on Thursday, and Summer still hasn’t officially showed up. Not only is it July on Thursday, but it’s also Canada day here in…well, Canada of course. I’m lucky enough to be able to get a few days off from both jobs and head on up to Whistler to celebrate! Maybe summer is up there. Here’s hoping!

I wanted to make something for Canada Day, and what’s more Canadian than Maple Syrup? It’s deeeeeelicous. I couldn’t live without it. How would we eat our pancakes, waffles or French toast, which I love to smother it on. When you see a stack of pancakes with a pat of butter on it, with the maple syrup running down the sides, your mouth automatically starts to water. So what are the facts on maple syrup?

Native Americans in northeastern North America taught the European colonists how to tap certain maple trees and boil the sap into syrup. Now Canada makes 80% of the world’s maple syrup, with the vast majority coming from Quebec. The maple leaf is also on the Canadian flag.

Maple syrup is made by boring holes in sugar maple tree trunks into which tubes are inserted, allowing the sap to flow into buckets. Or plastic tubing with a partial vacuum is used and the sap is pumped into holding tanks, then taken to a sugarhouse where it is boiled in evaporators until it has the correct density of 66% sugar. If the density is too low it will spoil. If it is too high the syrup will crystallize in the bottles. It takes about 10 gallons of sap to make one quart of maple syrup.

A maple tree lasts at least 30 years and is 12 inches in diameter before it is tapped. A maximum of four is allowed on one tree. This also does not do any harm to the tree, in case you were wondering. 30-50 gallons of sap are evaporated to make one gallon of syrup.

Hope everyone has a good Canada Day! This cake would be delicious with a cup of tea or coffee, or a quick breakfast loaf or muffin. The maple flavor is subtle but sweet. What are you making for this Canada Day?

Maple Walnut Cake

Ingredients:

• ½ cup salted butter
• 1/3 cup brown sugar
• 2 eggs
• 2/3 cup maple syrup
• 1 tablespoon vanilla extract
• ½ cup milk
• 2 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon allspice or cinnamon and nutmeg
• 1 cup walnut pieces

Directions:

1. Preheat oven to 350 degrees.  Butter a 10′ pie plate, this can also be made using a loaf pan or into muffins.

3. Cream the butter and sugar together until light and fluffy. Add the eggs, syrup, vanilla and milk. Mix well. Batter may look slightly lumpy but not to worry.

4. Combine the flour, baking powder, baking soda and allspice in a large bowl. Mix well.

5. Add dry ingredients into wet ingredients, stirring to prevent lumps. Add the walnut pieces and mix just enough to incorporate the ingredients.

6. Pour the batter into the desired greased baking dish. Bake for 40 minutes to 1 hour, or until a toothpick comes out clean when inserted into the center of the cake. This is delicious on it’s own, but you can spread a little butter onto a warm piece, or sprinkle some icing sugar on top. You could also make a maple icing by adding maple syrup, milk and icing sugar together and pour over the cake or loaf.

Happy Canada Day!