Put on your sunglasses because this cake is going to blind you with all the neon sprinkles.
My bro’s bday past recently and as always I bake him a cake. He always has the same request chocolate cake with chocolate buttercream. Same ol’, same ol’ – but of course I needed to spice up his request and make him happy at the same time.
So I opted for a Double Chocolate Stout Mousse Cake.
The recipe is from Sprinkle Bakes. Trust me when I say this blog never disappoints.
For the recipe check it out here.
Then when it came to decorating I just bathed this stout chocolate cake in two cups of neon sprinkles (picked up at Bulk Barn) and piped some more chocolate buttercream on top.
Finding sprinkles all over your kitchen is worth it when you show this cake off! Guaranteed everyone will love it.
Are you craving for a cupcake a little more eccentric? Than these earl grey and lavender cupcakes will be sure to satisfy your craving. You will be so relaxed after eating one of these cupcakes that you will be ready for a nap – move over chamomile tea.
The chocolate earl grey cupcake recipe came from Chic and Gorgeous . Then I got the lavender buttercream inspiration – just thought the two would be a great combo. Try it and you be the judge. I think the cupcake base was moist and rich with settle tones of earl grey. As for the buttercream- I warn you all now- if you’re not a fan of lavender that opt for a chocolate buttercream instead. As for me I love my lavender so I made sure each cupcake was piped with a overload of buttercream.
Earl Grey Chocolate Cupcake ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup Earl Grey tea (2 packets of Earl Grey-makes 1 cup)
1/4 cup whole milk
1/4 cup vegetable oil
2 teaspoon pure vanilla extract
1. Preheat oven to 350. Line cupcake pan with cupcake liners and set aside.
2. In a large bowl, sift together cocoa powder, flour, baking powder and baking soda. Next add salt and sugar.
3. Using a handheld electric whisk, or with a paddle attachment attached to a stand mixer, beat in egg, earl grey tea, milk, pure vanilla extract and oil. Mix until well combined. Cake mixture will be runny.
4. Fill the batter evenly into each cupcake liner and bake for 20 minutes or until a toothpick inserted comes out clean.
Lavender Buttercream Ingredients:
4 cups icing sugar
1 cup unsalted butter
1 tablespoon lavender extract
1/2 tablespoon vanilla extract
Pinch of table salt
3 tablespoons of milk (optional)
Dried lavender buds (optional)
1. Using a paddle attachment in a stand up mixer – Beat butter for 3 minutes until light and fluffy.
2. Gradually add the 4 cups of icing sugar. Beat until well combined.
3. Add the salt, lavender and vanilla extracts and beat for another minute.
If buttercream too dry add the milk to moisten the buttercream.
I know this next recipe is technically intended for summer, but I still think it’s a favorite all year round. Plus it looks festive enough for the holidays. And let’s be honest, we need to sneak in more fruit around this holiday season.
I adapted this recipe from the LCBO
This Triple Berry Summer Tiramisu is very light and will satisfy your sweet tooth.
This is also a holiday favorite of mine. The good ol’fashion Hello Dolly Square.
It’s easy to make and is guarantee to be a favorite among your guests.
1/2 cup unsalted butter (melted)
2 cups crushed graham crackers (crumbs)
1 cup shredded coconut
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 cup butterscotch chips
1 can sweetened condensed milk
Lightly butter the bottom of a 9 x 13″ baking dish. Set aside. Pre-heat oven to 350 F.
Pour graham cracker crumbs into a large bowl. Melt butter on medium heat and add to crumbs. Stir to combine until they begin to stick together then pour into prepared pan and flatten with spoon or fingers.
Pour the can of condensed milk all over the crumbs.
Sprinkle coconut, chocolate chips, butterscotch chips, and pecans and press firmly with a fork. Bake bars in the oven for about 30 minutes, or until caramelized.
Cool and cut into bars.
Healthy dessert alert!
So healthy you can eat it for breakfast, and you can make it in advance – which means more time for you!
I know you are all going to enjoy this clean eating creation.
Toppings are optional you can really add whatever you want to customize your taste buds that day.
1 can of coconut milk
1/2 cup chia seeds
2 tablespoons of cocoa nibs (optional)
2 tablespoons shredded coconut (optional)
2 tablespoons goji berries (optional)
Put coconut milk, banana and dates in a blender and blend until well combined.
Distribute mixture amongst 5 mini bowls and distribute evenly the chia seeds and stir together. Refrigerate overnight.
When ready to serve, distribute evenly the above-noted toppings over the 5 bowls.
Let me know what you end up putting on top of your chia pudding.
A friend of mine is making gingerbread men this week. Her house is going to smell heavenly! Gingerbread is the true smell of Christmas – in my opinion. It got me thinking that I too should try to fit making gingerbread into my schedule.
I came across this super cute itsy bitsy gingerbread house that you put on your mug. Check out Not Martha for full details and instructions on how to make these tiny creations.
While in Santa Cruz we stopped to grab a bite to eat at The Picnic Basket where we enjoyed some delicious sandwiches. After devouring the sandwiches we had to try the ice cream they had which was from The Penny Ice Creamery. They make small batches of ice cream from scratch using local and in season ingredients only. I tried their fresh mint dark chocolate ice cream. It was the best ice cream I had ever had. Everyday thereafter I wanted more of it. So when I finally came home I had to somehow replicate the recipe.
Finally, after searching the net, I found a recipe that provided me with a similar taste. I apologize for the out of focused photo, but it was had to put the spoon down.
I adapted this recipe from David Lebovitz blog
Has anyone else tried ice cream made by The Penny Ice Creamery? If so, which was you’re favourite flavour?
Oh ya chocolate cake!! I found this cake to be a hybrid of brownie and cake.
You guys are really going to enjoy this recipe. While on my travels to Carmel, California, I found this great olive oil store, Trio Carmel. They have an extensive list of fine olive oils and balsamic vinegars. The shop even recommends pairings of the olive oils with the vinegars.
A must is their blood orange olive oil. The citrus notes add a subtle taste of orange, without being overpowering.
Trio Carmel offered this chocolate cake recipe at their shop.
5 oz quality bittersweet chocolate
1/3 cup TRIO CARMEL blood orange olive oil
1/2 cup of sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup of cocoa powder
Pinch of sea salt
Preheat oven to 375 F
Grease a 8 inch round pan and line with parchment paper.
In a double boiler melt the bittersweet chocolate and olive oil. Remove from heat and whisk in salt and sugar. Add one egg at a time whisking well after each addition. Sift in cocoa powder and whisk until well combined.
Pour batter into pan and bake for 20 to 30 minutes.
Let cool for 5 minutes.
Drizzle some more olive oil on top and serve.
How do you make your carrot cake?
There are many different approaches to creating a delicious carrot cake. Some say it’s all in the cream cheese frosting, others like adding raisins or pineapple to their cake batter.
After looking through some of my older cookbooks, a lot of the recipes revealed adding lots of refined sugar, white flours, shortening and/or vegetable oils to make the cakes more moist and flavourable.
I recently discovered adding pineapple to carrot cake and I think it’s a genius idea. What I don’t enjoy is the texture of raisins in a carrot cake. Raisins, in my opinion, don’t belong in cakes.
Since I indulged on the weekend with deep fried Latin American cuisine (so worth it though). I figured I might as well make something healthier to indulge throughout the week, and need to give myself a little break.
I am not going to lie, I’m going to continue to grab a sugary sweet, once in a while, but if I can assemble a dessert using a vegan method I’d prefer to go with that option. I am trying to be more mindful of what I eat (really I am) because the holidays are fast approaching and I know that means cookie exchanges and more pumpkin desserts!!! Yikes!!!
So here is my recipe for Carrot Squares with Cashew Cream Frosting (I opted for squares because you can eat more of this dessert this way, and trust me you will be).
This recipe is slightly adapted from This Rawsome Vegan Life
To make the cashew cream frosting:
-1 cup raw cashews
-1/4 cup of water
-3 tablespoons of maple syrup
-1 tsp vanilla powder
-juice of 1/2 lemon
-1/3 cup coconut oil
blend all ingredients in your Vitamix blender or food processor until smooth. Put in a bowl and set aside.
To make the cake:
-2 1/2 cup shredded carrots
– 1 cup raw walnuts
-14 dried pineapple chunks
-1/2 cup of unsweetened shredded coconut
-1 tablespoon of cinnamon
1/2 teaspoon of nutmeg
Shred the carrots and remove the excess water from them by squeezing the shredded carrots in a cheese cloth or clean tea towel. Place carrots in a bowl and set aside.
Then throw all the remaining ingredients in your food processor and pulse until the mixture sticks together.
Now add in the shredded carrots and pulse a bit more.
Line a square shaped pan with parchment paper.
Press the cake mix into a square shaped pan.
Then spread on the frosting. Garnish with whatever you like (I chose crushed pistachios).
Put it in the freezer until the layer of frosting is hard.
When ready to serve take out and let thaw for 10 minutes and sprinkle with cinnamon (optional)
Recently I went apple picking at Orchalaw Farms . I picked some great tasting Cortland and Macintosh apples.
The goal is to use the apples and make some dessert for Thanksgiving. After some thought, I figured since I’m going to be eating lots of turkey, why not have a healthier dessert to follow the heavy meal. I decided to make one of the recipes created by Joy McCarthy of Joyous Health
The crust is made up of walnuts, dates and coconut flakes. I mixed these ingredients in a food processor and distributed them in five mini tart pans (or alternatively use one large tart pan).
Then I layered the maple cream over the tart crusts. The cream is made up of cashews, maple syrup, and coconut milk. I blended it in my Vitamix blender, but one can also achieve the same creaminess in a food processor. Once the maple cream is ready, layer over the crust and set aside in the fridge.
On a large frying pan, melt coconut oil and sauté thinly sliced apples until soft.
Sprinkle and coat cinnamon over the warm apples and drizzle the maple syrup.
Arrange over the maple cream tarts.
Serve warm or place in fridge until ready to serve.
Everyone will be sure to love this dessert!