Saturday, 6 November 2010

Apple Spice Turnover Cake

There's nothing quite like the fall: the sound of leaves crunching below your feet, the coziness of a wrapping up in a chunky knit scarf, the spicy scent of apples stewing on the stovetop....

Here's a treat that is sure to warm you up:

Apple Spice Turnover Cake


1c Brown Sugar

1tsp Cinnamon

1/4tsp Nutmeg

3 Small Apples (Pealed & Sliced)

1tbsp Butter (melted)


1c Soy Milk

1tsp Apple Cider Vinegar

1 1/4c Plain Flour

2 tbsp Cornstarch

3/4 tsp Baking Powder

1/2 tsp Baking Soda


1tsp Cinnamon

1/4tsp Nutmeg

1/4tsp Allspice

3/4c Sugar

1/3c Vegetable Oil

2tsp Vanilla

1 Small Apple (Pealed & Cubed)

Grease a large cake tin and set aside.

For the Apple Spice Topping:

In a large bowl, mix together all of your topping ingredients until apples are well coated. Next, spread this mixture evenly into the bottom of your prepped cake tin. (This will form the top of your finished cake.)

For the Cake Mixture:

In a small bowl, whisk together the Apple Cider Vinegar & Soy Milk and set aside to curdle.

In a separate bowl, sift together the Flour, Cornstarch, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Allspice, & Sugar. Next, blend in the Veg Oil & Vanilla until your mixture becomes pebbly. Slowly add your Soy Milk mixture to this dry mixture, blending until smooth. Lastly, fold in the diced Apples.

Pour the Cake Mixture evenly over the Apple Spice Topping Mixture. Pop into the oven at 180C for 40-50min.

When cooled, carefully flip your cake over so that the sugary brown Apples form a lovely topping to the cake.

Until next time…


Monday, 30 August 2010

Banana Split Cupcakes

I'm a sucker for a banana split. Now that fall is upon us (& that winter chill is waiting to bite), I thought that I'd show ya'll my warm take on this cool classic. Be prepared to get messy, this recipe is sure to bring out the child in you...

Banana Split Cupcakes

(Drizzled in Chocolate Fudge Sauce)

For the Base (makes approx 15 cakes):

1c Soy Milk

1tsp Apple Cider Vinegar

3/4c Sugar

1/3c Vegetable Oil

1tsp Vanilla

1/2tsp Almond Extract

1c Plain Flour

1/3c Cocoa Powder (I use Green & Black's)

1/2tsp Cinnamon

3/4tsp Baking Soda

1/2tsp Baking Powder

1/4tsp Salt

2 Bananas Sliced

In a large bowl, beat together the Soy Milk & Apple Cider Vinegar until they curdle (this should take several minutes). Next, blend in the Sugar, Vegetable Oil, Vanilla & Almond extracts. Set aside.

In a separate bowl sift together the Flour, Cocoa Powder, Cinnamon, Baking Soda, Baking Powder, and Salt. Then, using a hand held mixer, combine the dry and wet ingredients until all are well incorporated.

Gently fold your Banana Slices into the chocolate mixture.

Evenly pour the mixture into your lined cupcake tins (approx. 3/4 full), then pop into the oven at 170c for 20min.

Set aside to cool.

For the Chocolate Fudge Sauce:

150ml Soya Creamer

2tbsp English Honey

4tbsp Brown Sugar

1tbsp Butter

100g Dark Chocolate Pieces

In a small sauce pan, bring the Creamer, Honey, and Brown Sugar to a boil. Lower the heat and add the Butter & Chocolate to this mixture- stirring occasionally until all is melted into a thick chocolate syrup.

Place the mixture into a bowl and leave to cool before drizzling over your cakes.

Break out colourful candies and glazed cherries for an extra special touch.

Until next time...


Saturday, 7 August 2010

Nino + Cake = Love

Waiting for the party.

1. 2. 3. Gone.

Cupcakes for Nino

A dear friend of mine (my little Nino Paulito) asked me to bake a birthday cake for his 4 yr old sis and her TWENTY friends! Accepting the challenge, I scheduled a day-long bake session on Friday...

With a chosen theme of 'Pink & Flowers' - as requested from the birthday girl herself - I put my design hat on and came up with these little babies:

Buttery Flower Chocolate Cakes
& Pink Pearly Vanilla Cakes

I decided to bake a batch of 12 Chocolate & 12 Vanilla cakes - because you've always gotta give a bit of variety to a group of 4yr olds ;) Playing with the theme of 'Pink & Flowers', I turned the Chocolate cakes into little flower pots topped with my utterly buttery sugar cookies & decorated the Vanilla cakes in a creamy pastel pink frosting with shimmering sugary pearls.

Waiting to be decorated.

Mini Flower Pots

Pastel Palette

I used my favourite sugar cookie recipe for the buttery flowers - sticking wooden cocktail sticks in several cookies to make them stand up on the cakes (be sure to cut off the tips if your baking for the littluns!)

Coolin on the stovetops.

Dressed and ready to be housed atop their cakey homes!

(Baking tip: Refrigerate for an hour or two if you'd like the frosting to dry faster! Otherwise, let them dry on the countertop overnight.)

And for the party girl herself: one GIANT Chocolate Bouquet Cupcake!!

I think this covers Pink & Flowers...

Why can't everyday be a Friday bake day?

Until Next Time...


Saturday, 10 July 2010

Vegan Vanilla Cake & Chocolate "Buttercream" Icing

Little ole Surrey has overdone itself on the heat front as of late (right on par with Memphis, but lacking in mugginess...& skeeters...which I can gladly live without!).

Sticking with the fresh fruit theme, this recipe stepped through my kitchen twice in the last couple of weeks.


Vanilla Cake:

(Makes enough for a Small Double Layer Cake)

200ml Soy Milk

1 tsp Apple Cider Vinegar

160g Sugar

170g Plain Flour

1 1/2 tbsp Cornstarch

1 tbsp Baking Powder

1/2 tsp Baking Soda


100g Veg Butter

2 tsp Vanilla Extract

1/4 tsp Almond Extract

Chocolate "Buttercream" Topping:

80g Veg Butter

80g Veg Shortening

80g Cocoa Powder

160g Powdered Sugar

2 tbsp Soy Milk

150g Fresh Berries (your choice!)

For the Vanilla Cake Base:

In a small bowl, whisk together the Apple Cider Vinegar & Soy Milk and set aside to curdle.

In a separate bowl, sift together the Sugar, Flour, Cornstarch, Baking Powder, Baking Soda & Salt. Next, blend in the Veg Butter until your mixture becomes pebbly. Slowly add your Soy Milk mixture to this dry mixture, blending until smooth. Lastly, blend in your Vanilla & Almond Extracts.

Evenly pour your mixture into two well-greased cake tins and pop into the oven at 180C for 25min. The cakes should be a tasty lookin' golden brown when finished.

Thoroughly cool before frosting.

For the Chocolate "Buttercream" Topping:

While your cakes are in the oven, cream together your Veg Butter & Veg Shortening. Slowly add in your Cocoa Powder followed by the Powdered Sugar. Splash in the Soy Milk between each Powder addition, to ensure that everything blends smoothly.

Pop in the fridge to cool.

Assembling It All:

Making sure your cakes are thoroughly cooled (because you don't want a melty "Buttercream" disaster)...

Spread a thin layer of Chocolate "Buttercream" onto one of your cakes. Stack the second cake on top to form your second layer...then spread the "Buttercream" on again! Voila!

You can get all fancy with the Fruit - thinly slice Strawberries and place them inbetween your cake stacks for an extra burst of freshness. Or simply garnish the top layer of your cake for a wonderful pop of colour.

Refrigerate before eating!

The only bad thing about this recipe is that it does not last on your plate very long!!

Until next time...


Sunday, 4 July 2010

Cassandra's Cup

My parents and I recently made a whirlwind tour of the UK - starting in Stratford Upon Avon, rolling on up to Edinburgh, and trekking it on back to London-towne. Of the many food stops along the way, this one had to be my favourite...


Cassandra's Cup
(be sure to keep your eyes peeled for Mr. Darcy)

Cassandra's Cup is a charming little tea room located directly outside the front steps of Jane Austen's family home. Named after Jane's sister, the tea room offers everything from tea & coffee, to cakes, soups & sarnies.

What better place to rest after taking a romantic stroll around the Austen household?

Daily specials are written on wipe-away boards shaped as teapots, whilst mouthwatering treats are displayed inside glass covered cake stands below.

Savoury soups are served in oversized teacups, and the ceiling is sprinkled with a colourful assortment of vintage teacups - bringing an overall Alice in Wonderland feel to the place.

Our menu consisted of Vegan (yes, they're vegan friendly!) Asparagus Soup, Chocolate Cake with Vanilla Ice Cream, & a Brie and Cranberry Sandwich...lest we forget, several pots of Tea and a black Coffee (for myself).

I coulda swore I saw Mr. Darcy in the corner table...

Until next time...


Saturday, 3 July 2010

Those Refreshing Summer Nights

The days have been getting warmer, and in this (might I say...surprising) English summer heat, a cake with a refreshing Pineapple garnish is a welcome treat.

Pineapple Cream Cheese Cake


150g Plain Flour
140g Sugar
1tbsp Baking Powder
40g Butter
100g Cream Cheese
150g Milk
1/2 tsp Vanilla
1 Egg
Tinned Pineapple Rings (Drained)

In a large bowl, sift together the Flour, Sugar, Baking Power and Salt. Next, using a hand mixer, blend in the Butter and Cream Cheese into until little pebbles are formed.

In a separate bowl, mix together the Milk, Vanilla and Egg. Then, using a hand held mixer, combine the dry and wet ingredients until all are well incorporated.

Line the bottom of a greased cake tin with the drained Pineapple Rings, then pour your cake mixture evenly over the pineapple layer.

Pop into the oven at 180C for 30min (or until thoroughly cooked).

Turn the cooked cake upside-down onto a serving plate for an extra pretty look (Like a rubbish Paula Deen, I was too hungry to do this…)

Until Next Time…


Sunday, 27 June 2010

Little Chef at Large...

I've known little Jacob ever since he was a twinkle in his mum's eye (and a little bean in her belly). Though our paths have not crossed as of late...what, being across the pond and all...I thought I would show my appreciation for this little fella (and budding chef) by posting one of his recent recipes:


Jacob's Nab Sarnie!!

A litte backstory from Mum Dawn:

This is what my child tried to feed me for breakfast this morning. Another one of his "famous recipes". Nabs (for the MS folks that's peanut butter on cheese crackers) & provolone cheese on whole wheat.


2 Slabs Wholewheat Bread
1 Slab Provolone Cheese
A couple-o-Nabs (Cheesey Peanut Butter Crackers)
A dash-o-Tony Chachere (for a nice kick)

Assemble ingredients between the two Slabs of Wholewheat and serve to Mommy.

I love me a bit of peanut butter!

Until Next Time...


Tuesday, 11 May 2010


I'm going to cheat here and post some lovely pictures of food that has passed my lips in the last couple of weeks....

Picnic in the Park

Pavlova - Must get Linda to teach me her magic...

Tuesday Morning Pancakes for Mum

A Little Surprise From a Co-Worker (I always go for sprinkles)

Seconds on my Banana Cobbler (also made Mango & Peach!!)

Soon to be Filled with Community Coffee (w/Chicory!) - a gift from Mom and Pops.

Until Next Time...


Sunday, 25 April 2010

Choco Orange Cupcakes

Admittedly, I'm new to the whole choco orange sensation...why this combo took me so long to stumble upon, I will never know. This week's blog was inspired by Twitter Mate Sarahs_Scribble and Telly Show 'Something for the Weekend' - both of which filled my head with images of orangey cakey goodness. I'm happy to oblige:

Choco Orange Cupcakes
(eat your heart out jaffa cakes!)

1 Chocolate Bar (100g Chopped)
1 & 3/4c. Flour
1/2tsp. Baking Powder
1/4tsp. Salt
1 & 1/4c. Granulated Sugar
1/3c. Vegetable Oil
2 large Eggs
1tsp. Vanilla
2 Medium Oranges (For Zest & Juice!)

Put your chopped Chocolate pieces into a heat-proof bowl, then place the bowl over a pan of simmering water. Leave until melted and smooth. (This will be added to your Chocolate Mixture later.)

For the Base Mixture:
In a large bowl, sift together the Flour, Baking Powder and Salt, then set aside.

In a separate bowl, whisk together the Sugar, Oil, Eggs, and Vanilla. Then using a hand blender, slowly pour your dry mixture into the wet mixture and blend until all is well incorporated.

Now divide your existing mixture into two separate bowls - One bowl (for the Orange Mixture) should have 3/4 of your Base Mix, whilst the other bowl (for the Chocolate Mixture) should have the remaining 1/4 of your Base Mix.

For the Orange Mixture:
Blend the Zest and Juice of two Oranges into the larger portion (3/4) of your Base Mixture. Set aside. (This mixture should come out thin - like your typical cake mixture.)

For the Chocolate Mixture:
Fold the melted Chocolate into the smaller portion (1/4) of your Base Mixture. Set Aside. (This mixture should should have the texture of cookie batter.)

Assembling it All:
Place paper liners a cupcake tin. Then, spoon the Orange Mixture into each of the paper liners until 1/3 full. Next, using a teaspoon, place a dollop of Chocolate Mixture into the centre of each cake.

Pop your cakes into the oven at 180C for 12-18Min or until cakes are firm to the touch.

The cakes should should be spongy on the outside with a chocolate cookie centre. (Re-heat in the microwave to turn the cookie centre into a gooey chocolate surprise!)

Until next time....


Sunday, 11 April 2010

Nummy Nanner Bread

Banana bread is one of those little treats that I've loved ever since, well...forever! Sad to say, I lost my fool-proof recipe (which I've used for the last several years - but not often enough to memorise it...) after our move. *tear

Yesterday I experimented with an online recipe which turned out toooooo sweet. I won't even quote the source for fear of giving ya'll the 'betes- bless 'em for tryin.

Today called for a do-over. Rather than hanging my head in shame after losing my recipe, I donned my pinny and experimented with my own recipe. This is what I ended up with:

Nummy Nanner Bread
(Vegan Friendly!)

2c. Flour
2tbsp. Baking Powder
Dash-o-Cinnamon (optional)
3 Ripe Bananas
2/3c. Applesauce
2tbsp Sugar
3tbsp Vegetable Oil

Mix the Flour, Baking Powder, Cinnamon & Salt in a large bowl and set aside.

In a separate bowl, mash up your Bananas until they're nice and gooey. Then, mix your mash together with the Applesauce, Sugar, and Vegetable Oil. Slowly add the existing Flour mixture to the Banana mixture - stirring until all is well incorporated.

Spoon the mixture into a buttered bread pan, then pop it into the oven at 180C for 50-60min (I use a knife to test if the loaf is fully cooked - just slide your knife into the centre of the loaf, if any gooeyness comes back on the knife, then leave it cooking a few more minutes!! So on and so forth...)

Until next time...


Wednesday, 7 April 2010

Blueberry Beauties

As ya'll may recall, several weeks back I went on a mission to find blueberries...only to come up empty handed. (Which ended up a great thing, b/c them marble cakes were mighty tasty!)

This past weekend I decided to return to my original quest which proved quite successful...well, successful minus a little butter explosion in the microwave...

Blueberry Beauties

freshly rinsed


ready for the bakin'

moist little muffins

Until next time...