Marble Bundt Cake

Why choose? Marble both Chocolate & Vanilla

About this cake

  • Moist Cake batter
  • sugar mixed in the chocolate glaze that cracks for great texture
  • Both cocoa and chocolate solids in the chocolate batter
  • stovetop double boiler method
  • 60 mins in the oven
  • 4 eggs = light, fluffy
  • no butter!
  • one cake batter, halved, then chocolate added to one
  • beautiful swirl pattern!
The method:
  1. Make a double boiler is made on the stovetop to use the light heat to melt together 1/2 of the total amount of sugar, water, and cocoa powder. Once smooth like hot chocolate, 4 oz semi sweet chocolate solids/chunks are added until a smooth melted chocolate sauce appears. then take off the heat and let cool slightly.
  2. In a medium bowl the eggs, buttermilk, and vanilla are whisk together until well combined; set aside.
  3. In another medium bowl the flour, baking powder, baking soda, salt and remaining sugar are whisked together. Next, the flour gets folded into the eggs/milk mixture until a smooth vanilla batter appears.
  4. the separation. ~2 cups of the batter gets placed in another bowl and the (cooled) chocolate melt gets poured in.
  5. Lastly, the two batters (vanilla & chocolate) alternate as you pour them not the *greased bundt cake pan.
  6. Bake for 60 mins at 325 Degrees F (160 C)
  7. Glazed with chocolate melt and ready to enjoy!

Two Notes:

  • the granulated sugar in the recipe is 2 1/2 cups. 1/2 is used for the double boiler in the chocolate sauce, the remaining 2 cups is for the cake batter
  • The chocolate melt on the outside crackles as it consists of melted chocolate, hot water, and dissolved sugar
The recipe:
Prep timeBake timeTotal time
15 mins60-70 mins1 hr 15 mins
Yields:One 10 inch Bundt cake pan

Marble Bundt Cake

ingredients:

  • 1/2 cup cocoa powder
  • 2-1/2 cups granulated sugar
  • 1/2 cup water
  • 4 oz semi-sweet chocolate
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
Procedure

the cake:

  1. Preheat the oven to 325°F and grease a 10 inch bundt cake pan. Set aside.
  2. In a small saucepan, create a double boiler and combine the cocoa powder, 1/2 cup of the sugar, and the water. let the sugar dissolve in the water then add the cocoa powder. Once smooth, add the 4oz of semi sweet chocolate and whisk until smooth like chocolate syrup. take off heat to cool slightly.
  3. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside.
  4. In another medium bowl whisk the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Add to the egg/milk mixture gradually and mix until a smooth (lump free) vanilla batter appears.
  5. Take 2 cups or almost half the batter and separate it by placing in another bowl. Add the *cooled chocolate* and mix it in, to create a chocolate batter.
  6. Now, alternate the batters while pouring them not the bundt cake pan.
  7. Bake fro 60-70 mins or until a toothpick comes out clean.
  8. To make the chocolate glaze: add 8oz of chocolate to 1/4 cups of boiled water with 2 Tbsp of granulated sugar dissolved in. whisk all until smooth, let cool slightly, and pour over the cake once it has also cooled.
  9. Enjoy!
Happy Baking

Caramel Thumbprint Brownie Cookies

Smooth caramel drops inside rich brownie cookies
About the Cookies
  • Brownie like cookies
  • smooth stovetop caramel *3 ingredients
  • eggs less recipe
  • chocolate & cocoa powder
  • simple steps for elegant cookies!

The Recipe

Prep time (cookies & caramel)Bake timeTotal time
15 mins + 20 mins10 mins40 mins
yields 12-18 small cookies

Caramel Chocolate Thumbprint Cookies

Ingredients:

cookies:

  • 4 oz chopped chocolate *dark or semi-sweet*
  • 3 tablespoons vegetable oil
  • 2/3 cup granulated or superfine sugar
  • 1/3 cup (80 mL) water
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

caramel:

  • 1/4 cup unsalted butter
  • 3/4 cup cream
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Procedure:

Preheat the oven to 350 Degrees F (180 C) and line a baking sheet with parchment paper. Set aside.

Create two double boilers on the stovetop. One will be to melt the chocolate and oil; the other will be to dissolve the granulated sugar in water. Place the chocolate and oil in one and melt until completely smooth. In the other boiler, dissolve the sugar until clear in the water. Once the sugar is dissolved, pour into the melted chocolate bowl and stir in completely.

In a medium bowl whisk together the cocoa powder, flour, and salt. Pour the chocolate mix into the flour mix and fold the two together until no lumps appear. Using a 2 tablespoon cookie scoop place cookies on baking sheet. Or rolls small/ medium balls onto the sheet.

Bake for ~10 mins.

Once out of the oven and cooled, create a hollow center (thumbprint) for the caramel slot. I like to use the back of a piping tip because it is perfectly round. Simple press into the centre of the cookie and discard *or eat* the access. You will be left with a nice hollow centre.

The caramel:

on the stovetop use a small saucepan to melt the unsalted butter and cream on low heat. Use low heat the entire time. Pour in the sugar and vanilla and stir very frequently for 17-20 mins. You will notice the caramel thickening. Once it holds to the back of your spoon without slipping, it is done! let cool a bit and pour into hollow center of the cookies.

Once cool drizzling chocolate and you’re done!

Enjoy!

Happy Baking

Quick Hot Cross Buns

Soft, Warm & gently Buttered

About this Recipe:

  • Soft rolls with slightly browned tops
  • Subtle cinnamon, nutmeg, and optional raisins flavours
  • Makes 12 medium rolls
  • Quick recipe only 1 hour rest/rise time
The Method: A Quick Guide

The Dough: Firstly, in one large bowl the yeast and warm milk are combined and set to rest for 5 mins until frothy (pictured below) then the butter, flour, salt and baking powder get added to form a dough.

The Knead: With dough now made, it just needs to be kneaded for 8-9 mins wth the addition of flour as needed until an elastic like dough forms where your hands print bounces back (pictured).

The Rest: placed back in the bowl the dough now rests for 1 hour. Then it gets rolled out in-to 12 roughly equal balls.

The Cross: The flour cross is made then put in a piping bag and piped onto each bun only after a gentle egg wash has been brushed on.

Bake and Enjoy! baked for ~20 mins and topped with butter, these buns are warm and delicious!

The Recipe:

Prep timeBake timeRest time
15 mins~20 mins 1 hour + 5 mins
Yields:12 medium buns

Hot Cross Buns

Ingredients:

The Dough

  • ¾ cup warm milk (whole or 2 %)
  • 3 tablespoons butter *melted*
  • ¼ cup white sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 3 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • ¾ cup raisins (optional)

The Cross piping

  • 2 tablespoons water
  • ½ cup confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • 2 teaspoons milk

Procedure:

Firstly the dough is made by combining the yeast and sugar in a large bowl and gently mixing it with warm (but not piping hot) milk. Cover and briefly let rest for 5 mins until frothy.

Next the dough is made by adding flour, salt, cinnamon, raisins, and the egg.

Once a ball of dough appears, place it on a floured surface and add flour as needed for the 8-9 mins of kneading. The dough should be elastic and bounce back to the touch after the 8-9 mins of kneading. The dough now goes back in the bowl to rest for 1 hour with the towel as a cover.

Once done resting, the dough is separated into 12 equal balls and ready for a gentle egg wash (optional but recommended for brown tops!)

Now for the cross piping. In a bowl combine the water, icing sugar, vanilla, and milk then place in a piping bag and snip off the tip. Pipe a cross on each bun and they are ready fro the oven!

Bake at 375 Degrees F for ~ 20 mins.

Once out of the oven spread with butter and enjoy!

Happy Baking!

Streusel Cherry Crumble Bars

3 Layers: Shortbread, Cherries, & Oats
About these dessert bars:
  • Shortbread bottom, cherries in the middle, oats/brown sugar topping!
  • Made in about 30 mins!
  • Great texture! with the dense bottom, soft middle and crunchy top
  • Cold unsalted butter works best, but (margarine could work as well in a pinch)
  • fresh or frozen cherries
  • any fruit could replace the cherries. Blueberries, mixed berries, blackberries etc.

The Method:

Firstly, the base is made by combining: flour, salt, baking powder, and powdered sugar and whisking them together. Then cutting cubes of the unsalted butter in. Once an even thick dough appears it gets pressed into the base of a 9×13 inch pan; which gets baked for ~13 mins at 350 Degrees F, then set to cool.

Next, the cherry filing is quite simply made by combining the cherries with cornstarch and sugar and placed evenly on-top of the base.

Lastly the streusel topping is made with oats, brown sugar, and melted butter; mixed in a bowl with a fork then sprinkled overtop and it is complete. Bake for a second time now for about 15 mins, let cool, and enjoy!

The Recipe:
Prep timeBake timeTotal time
15 mins10 mins + 15 mins30 mins
Yields: one 9×13 inch pan

Streusel Cherry Crumble Bars

Ingredients:

the base:

  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 cup unsalted butter *softened*

the filing:

  • 2-3 cups cherries (depends on size/fresh or frozen etc. just enough to cover base completely)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch

streusel topping

  • 1 1/2 cups oats (rolled or large flake)
  • 1/2 cup brown sugar
  • 1/2 cup butter melted
Procedure:

Preheat oven to 350 Degrees F and line one 9×13 inch square pan with parchment paper. Set aside.

In a large bowl, whisk together the flour, powdered sugar, salt, and baking powder. Make sure there are no lumps, especially with the powdered sugar. Next, using a pastry blender, two butter knives, or a couple forks, cut in the unsalted butter until small peas sized (even) chunks remain. *this is why it is important to have room temp. and softened butter, it is easy to cut in when it is in this sate*

Once completed the dough should look similar to that of a cookie dough or shortbread. Press the dough in-to the bottom of the pan and bake for ~10 mins. Once out of the oven let cool.

In another bowl, make the filling by combining the cherries, granulated sugar, and cornstarch. Pour evenly on-top of the base; set aside.

Lastly, make the streusel topping by mixing the oats and brown sugar and pouring the melted butter on-top. Mix with a fork and sprinkle over the cherries.

Bake the tray bake for ~15 mins or until slightly golden!

Let cool, slice, enjoy!

Happy Baking!

Star Bread: oozing with flavour

Sweet Strawberry jam oozing out of soft pull apart bread. Sounds good to me! Star bread is a lovely bread to display on your counter and it truly invites you to go on and pull off a twist! Whether it’s jam or Nutella, or even cinnamon sugar the possibilities are endless. Happy Baking!

The Method

A quick overview of the steps: More detailed in the Recipe itself

  1. The dough: This dough recipe is a very simple one that anyone can master. However, it does take patience. With yeast, sugar, milk ,butter, egg and flour, it can be whipped up pretty quick! however, the importance is the rising. This dough will need 90-120 mins to rise.
  2. Rolling out layers: In order to achieve layers of filling (jam, Nutella, cinnamon etc) we have to roll out 4 discs of dough like mini pizza being spread with pizza sauce. Except we will be using filling not sauce 🙂 After, we will stack all four discs.
  3. The cut and twist: This part gets a little messier as the filling oozes, but fear not! it’s super fun . In the centre of the stacked and filing spread dough, we will place a cup to make a circle ring in the centre as a reference for equal length strips. We will then cut 16 strips and twist them to make 8 peaks of the star shape.
  4. The egg wash: brush with egg wash and bake! Dust with powdered sugar and serve.

Tips to consider:

Jam filled !
  • Filling with jam, Nutella, or a spread that is slightly sticky, try to make sure not to overfill. A good way to ensure you do not spread too much on each dough layer is to leave a ring of untouched dough around each disc.
  • When filling try not to leave excess filling on the bottom, otherwise it may burn or stick to the pan/parchment. I suggest wiping up any that fell before putting in he oven 🙂
  • Be sure to use an egg-wash or buttermilk for those crisp edges. If you choose not to. it will turn out nice as well. It will just be a sightly softer bread.
prep timebake time total time
~2 30 mins *includes rising~30 mins~3 hours
Serves 8

The Recipe

Star Bread : Jam filled

Ingredients:

The dough:

  • 2 teaspoons active dry or instant yeast
  • 3 1/2 tablespoons granulated sugar
  • 3/4 cup whole milk
  • 1/4 cup unsalted butter, room temp.
  • 1 large egg
  • 2 1/3 cups all-purpose flour + more for rolling later
  • 1 teaspoon salt

For the filling:

ideas: jam, jelly, Nutella, cinnamon, savoury cheese scallion, etc.

  • Remember the EGG WASH!

Procedure

Step 1) Make the dough.

In a large bowl place the yeast and sugar and warm the milk in a saucepan until just before it simmers/boils or in the microwave for about 40-45 seconds. pour the warm milk onto the yeat and sugar and cover with a towl for 5-7 mins. it should look frothy once done.

Step 2)

Add the butter, flour, egg, and salt to the yeast mixture. You can use your hands or a mixer with a dough hook attachment to mix all the ingredients together until well combined. If it seems quite sticky an additional couple Tablespoons of flour can be added. Not too much!

Step 3)

Cover the dough with a towel and let it rise for 90-120 minutes until it has doubled in size. A nice place for the dough is in the oven on a very low temperature such as “keep warm” or 150 degrees F. After preheated turn the temperature off and the warmth will still linger inside ! perfect temperature for dough! On the kitchen counter works as well.

Step 4)

The filling and assembling:

Take the dough and split it into 4 equal balls. On a lightly floured surface roll the balls out into equal size discs as best you can. Spread your filling on each as if spreading pizza sauce on mini pizzas! now, stack each disc on-top of each-other into a pile. place a glass in the center and make a subtle indent so you can see where the center is to ensure the strips being cut are roughly the same length. First, cut four equal sections around the center. next, cut those all in half, making 8 strips. finally, cut each of those in half, ending with 16 strips. Now, take two strips at a time and twist them opposite. One cockwise, the other counterclockwise, meeting at the end and pinch them together. Repeat until there are 8 peaks to your star bread! 🙂

Step 5)

Brush with egg wash and finish with course sugar.

Step 6)

Preheat oven to 350 Degrees F (170 C) and bake for 25-30 mins

Powder sugar. Serve. Enjoy!

White Chocolate Chip Cookies

A classic chocolate chip cookie with a twist !

About the cookies:

  • Makes 24 cookies
  • Dense & substantial rich cookies
  • Filled with white chocolate!
  • No freezing and bakes quickly!
  • Entire recipe only about 30 mins

Top tips for success: Must do steps

-Roll into balls or use a cookie scoop about medium size and place in oven as balls. No need to flatten.

-only use a small amount of chocolate chips in the batter. Place more once out of the oven! this ensure they cook best and do not burn. As well, they melt perfectly and can be placed exactly where you want them

-parchment paper is a must!

The Recipe:

Prep timeBake timeTotal time
15 mins~10 mins~30 mins
Yields 24 medium cookies
White Chocolate Chip Cookies

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips * bake with half and top the rest on after*

Procedure:

Preheat your oven to 375 Degrees F and line two baking sheets with parchment paper, set aside.

In a medium/large bowl cream the unsalted butter and both sugars until an air filled, whipped consitency appears with no hard lumps of sugar. Add the egg and vanilla completely.

In a medium bowl whisk the flour, baking powder, baking soda, and salt until well combined. Next, grab a rubber spatula and gradually add the flour mixture 1/3 of the mix at a time to the butter mixture and fold in. Lastly once no flour lumps are apparent fold in half the chocolate chips. The rest of the chocolate chips can be placed on-top once out of the oven.

use a medium cookie scoop or roll out balls evenly to about the 1 inch in diameter and about the same in height.

Place cookies on pre-prepared baking sheets and bake on the middle rack for ~10 minutes or until slightly golden.

Once out of the oven place more chocolate chips and watch as they melt deliciously!

Enjoy!

Happy Baking!

Grapefruit Cake : fluffy & flavourful

About the Cake:

fluffy and exceptionally light white cake

strong & fresh grapefruit flavour

white chocolate pink glaze (white chocolate + grapefruit juice + pink colouring)

Both grapefruit juice & zest used

The Method: A Quick Overview

The batter: firstly the dry ingredients get sifted together and set aside. Then, the sugar and grapefruit zest are mixed together to infuse great, strong grapefruit flavour!

Next, the oil, milk, eggs, vanilla, and grapefruit juice get mixed thoroughly and poured over the sugar bowl. Once smooth the batter is poured into the bundt pan and ready to bake.

Baked at 350 degrees F for about 45-60 mins and it is ready to devour. Th optional mil chocolate can be made on a double boiler (pictured)

Fluffy, light & Citrus-y

The Recipe:

Prep timeBake timeTotal time
15 mins~45 mins~1 hour
yields: 1 large bundt cake (8 servings)

Grapefruit Cake
Ingredients:
  • 2 cups cake flour or all-purpose flour
  • 1¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1⅔ cups granulated sugar
  • zest of 1 large grapefruit
  • 2 large eggs 
  • 1 cup (250 ml) whole milk 
  • ¾ cup (175 ml) vegetable oil
  • 1 teaspoon vanilla extract
Procedure:

Preheat oven to 350 Degrees F and grease a 9 inch bundt cake pan, set aside.

In a large bowl prepare the dry mix by sifting together the flour, baking powder, and salt.

In a medium bowl, place the sugar and add the zest of the entire grapefruit overtop. Using fork or your fingers, infuse the grapefruit zest into the sugar by mixing thoroughly.

In another small bowl or in a glass measuring cup, combine the eggs, milk, grapefruit juice ,oil and vanilla. Whisk together thoroughly and pour overtop of the sugar mix.

Now with teo mixtures: the dry flour mix, and the oil mix, combine the two by folding the wet inot the dry with a rubber spatula, then mix until a smooth batter appears.

Pour into bundt cake pan and bake for ~45-50 minutes or until a tooth pick comes out clean from the cake!

let cool and enjoy!

Optional White chocolate drizzle

Create a double boiler by placing a small saucepan in the stovetop with about one cup of water inside. Overtop of the boiling water place a bowl as you would a lid. Inside the bowl place about 1/2 cup of white chocolate (chips/chocolate melts/ or bar) and add 1 Tablespoon of heavy cream. Stir until melted and smooth and add grapefruit juice and pink food colouring until the desired colour appears. Pour over the cooled cake before the chocolate hardens; and it is complete!

Happy Baking!

Perfect Lemon Tart

Lucious Lemon Curd on Sensationally Sweet Crust

About This Recipe:

  • Creamy, smooth, curd with strong lemon flavour
  • Sweet buttery crust that bakes in only 10-15 mins
  • Both lemon zest & juice used
  • (optional) meringue recipe for topping!
  • Tart pan, rolling pin, and strainer needed!

3 tips for success

  • Do not roll the dough too thin
  • Cook the curd on very low heat & stir constantly
  • Strain the curd! no scrambled eggs please.

The Method: A Quick Guide

1)Firstly, the crust dough is made in one large bowl, chilled, rolled out with a rolling pin, then transferred onto the tart pans. It is then pre-baked (just briefly, as there is a second bake later) and set to cool.

2)Next, the curd is made entirely on the stovetop. Whisking the sugar and eggs on very low heat, along with the lemon zest and juice, then turning off the heat and adding the butter; the curd is done. It then gets strained and set to cool.

3)Once both the crust and curd are cool; the curd is poured evenly into the tarts and baked for ~10-15 mins, just until a slight giggle appears!

When life gives you lemons… make curd!

Many people are not familiar with curd. It is sweet but not overly sweet, and smooth without being gritty or jello-like. Made with perfect ratios of eggs, sugar, and butter along with any flavour such as lemons, berries, fruits etc. and it makes for a delicious topping.

Some uses for curd include: tarts, curd bars, curd thumbprint cookies, curd inside between cake layers, spread on scones, and so much more!

Note: Curd has eggs but does not taste of eggs. As wel,l cooking on low heat and straining prevents any scrambles eggs.

Prep timeBake timeTotal time
15 mins + 1 hr refrigderate1st 10 mins (2nd bake 15 mins)1 hr 45 mins
yields one 9 inch tart + 3 mini tarts

The Recipe:

Perfect Lemon Curd Tart

Ingredients:

The Tart:

  •  1 1/4 cups all-purpose flour
  •  1/2 cup powdered sugar
  •  1/4 teaspoon salt
  •  1/2 cup (1 stick) cold butter, cut into cubes
  •  1 large egg
  •  1/2 teaspoon vanilla extract

The Curd:

  •  2 large eggs plus 2 egg yolks (or 3 whole eggs)
  •  3/4 cup granulated sugar
  •  1 tablespoon lemon zest
  •  1/2 cup lemon juice & zest of 2-3 lemons

Procedure:

Firstly, in a medium bowl, a stand mixer, or in a food processor make the dough by combining the flour, sugar, and salt. Once combined add the cold butter in cubes until pea sized chunks remain. Add the egg and vanilla and mix until a dough like ball forms and all the flour around the bowl is incorporated. The dough may be sticky (this is ok) and on a lightly floured surface make the dough into a ball; wrap in plastic wrap and refrigerate fro 1 hour. (this is not essential, the next steps can be followed immediately, but for best results refrigeration is suggested)

Now make the curd on the stovetop. In a medium-large sauce pan (on very low heat!) place the eggs, sugar, lemon juice, and lemon zest. Use a whisk! and stir consistency until a thickened consistency appears, this could take 15mins-20 mins. Remain on low heat the entire time or else it will burn! Once thick to a point where it sticks to the back of a spoon without immediately slipping, turn off heat and strain while it is still hot. Add the butter to the strained mixture and stir completely. Set for cooling.

Next, take the dough and rollout to a circle about 2 inches larger than the size of your tart pan. About 1/4 inch thick and place it over the pan and pinch it around the pan. Bake at 350 Degrees F without the curd for 10-15 mins until slightly baked. Place the curd inside and bake for another ~15 mins until slight giggle appears.

Optional Whipped Meringue topping:

In a large bowl place 3 egg whites and whip with an electric mixer on high speed for 5-10 mins or until stiff peaks appear. Add 1/2 cup of granulated sugar and whip for an extra 30 seconds. Stiff peaks are when you can tip the bowl completely upside down without any shift of the egg whites.

Transfer into a piping bag and let your creative side decorate your cooled tart!

Enjoy!

Happy Baking!

Easter Brownies: mini egg topped

Rich chocolate brownies with little surprises in each bite!
About this Recipe:
  • Rich chocolate brownies
  • topped with mini eggs just after pulled out of the oven
  • cake-like but almost fudgey consistency
  • even inside, nicely cracked crust on-top
  • makes one 9×13 inch pan *in pictures the recipe is halved*
The Method:
  • Firstly the flour, baking powder, and salt are sifted then set aside.
  • The remainder is on the stovetop.
  • Firstly in a large saucepan the butter is melted completely and the cocoa is added.
  • once no clumps of cocoa appear in the melted butter, the sugar, eggs, and vanilla extract are added,
  • *be sure to use a whisk for stirring and let cool before eggs are added to ensure there are no scrambled eggs!*
  • lastly the flour gets added to the saucepan with the chocolate mixture and stirred until no lumps of flour are present.
  • poured into the pan and baked , topped with mini eggs and ready to devour!

A little surprise in every bite

A Couple Quick Tips for Success

Make sure to prepare the batter on the stovetop on very low heat!

Constant stirring to ensure no burning inside saucepan

Do not put any mini eggs in the batter (they won’t bake well) just add them on-top after. Plus they are sweet enough! few eggs per slice will be enough!

The Recipe:

Easter Brownies: mini egg topped

Prep timeBake timeTotal time
15 mins~30 mins~45 mins
one 9×13 inch pan

Ingredients:

  • 1 1/3 cups all purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter *melted
  • 1 cup fry’s 
  • 2 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract

Procedure:

Preheat oven to 350 Degrees F and line a 9×13 inch pan with parchment or butter the insides.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

The remainder is on the stovetop. In a large saucepan, melt the butter on low heat and add the cocoa powder. Whisk until the butter is completely melted and cocoa has no clumps. Add the sugar and then turn the heat either extremely low, or remover from heat for a couple minutes before adding the eggs and vanilla. Consistent whisks needs to happen to ensure no burning to the sides of the saucepan. Once eggs and vanilla are in, turn off heat.

Once a thick chocolate consistency that runs smooth appears (like a thick chocolate sauce) add in the flour mixture to the saucepan and use a rubber spatula to fold in the flour. continue folding until no flour lumps appear.

Pour into the pan and bake for ~3o minutes on middle rack. They are done when a tooth pick comes out clean from the centre.

Right after removing from the oven place the mini eggs on-top and watch them melt deliciously!

let cool. slice. enjoy.

Happy Easter!

Blueberry Lemon Cake

Fresh blueberries on top of lemony yogurt cake!
About this cake:
  • Both lemon juice and zest for a strong lemon flavour
  • Blueberries on top (not an upside-down cake, meaning you can see the blueberries as they bake on top of the cake)
  • Yogurt cake with a bouncy consistency
  • Strong lemon flavour!
  • Quick and easy to make
The Method: A quick overview of the steps
  • The yogurt, lemon juice, and lemon zest all get combined in one medium bowl
  • In another bowl the butter and sugar get whipped together until fluffy
  • The eggs and vanilla then get added to the butter/sugar mix
  • In a third bowl the dry flour mixture gets made and is then sifted into the butter mixture
  • The yogurt mix is now folded into the flour mixture
  • Poured into a lined/greased pan and topped with blueberries to be baked
  • Baked, cooled, and ready to enjoy!

The Recipe

Prep timeBake timeTotal time
15 mins~25 mins~50 mins
Yields: One 10 inch cake
Blueberry Lemon Yogurt Cake

Ingredients:

  • zest/juice of 2 lemons
  • 1 cup plain or vanilla yogurt
  • 1/2 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 1/4 cups all purpose or cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries for topping!

Procedure:

Preheat the oven to 350 Degrees F and grease a 10 inch cake pan with butter, oil, or spray and set aside.

In a small bowl combine the lemon juice, zest, and the yogurt. Now in a medium sized bowl cream together the unsalted butter and sugar with an electric mixer, stand mixer or by hand and cream for 3 minutes or until fluffy and air incorporated.

In a third bowl, about medium size, sift together the dry ingredients; sift the flour, baking powder, and salt.

Add the flour mixture into the butter/sugar bowl and mix until completely combined and no flour clumps are apparent. Now, fold the yogurt/lemon mix into this flour mixture and the batter is done!

Pour evenly into the pre-prepared cake pan and top with blueberries all around.

Bake for about 25 minutes or until a toothpick or knife comes out clean from the centre of the cake.

Dust with powdered sugar, slice, serve and enjoy!

Happy Baking