Category Archives: Recipes
Lemon Eclair Cake – Oh Yes!
Years ago Tim Horton’s had a “donut” called a lemon eclair. It was my favorite item on their menu.
Then they started phasing it off their menu. Much to my disappointment.
I didn’t think I would ever find a lemon dessert (other than my graham crust lemon pie) that I enjoyed as much as those lemon eclairs.
Last October I decided to make a cake for my sister-in-law for her birthday. On a whim I concocted my own “recipe” combination and the result was AMAZING!
It tasted EXACTLY like the lemon eclairs !
This recipe is NOT something I recommend eating often, nor to have more than one piece of it.
Which I can tell you is not an easy thing to avoid doing!
It is not a clean eating recipe and it is not 100% homemade. But, it is 100% awesome.
Here’s some pictures and the recipe!
Lemon Eclair Cake
Follow the recipe for the “One Egg Cake”.
But, instead of baking it in a 9X13 pan. Bake it on a medium
sized cookie sheet lined with parchment paper.
i found that my cake took about 20-25 minutes to bake.
It should come out looking a bit like this:
My cake was a bit uneven. After cutting the cake in half I flipped it over, took a knife to slice off the uneven bit and laid the cake part (that I sliced off) onto the other side where it needed to be leveled out. You do not have to do this, but, I didn’t want to waste any cake!
(Prepare the lemon filling according to directions wile your cake is cooling!)
Now, it’s time to construct the cake!
After the lemon filling has cooled to the point that it is thickening up and not as runny. Spread it evenly (as possible) over the first layer of cake. I find that about 1/2 – 3/4 of the filling is used for this part. Then carefully put the other half of cake on top of the filling to make a “sandwich”.
Please note **** I do not suggest pushing down. ****
Open your icing tub and stir with a spoon. Cover your whole cake (sides too!) with the frosting.
This should use all or nearly all of the tub.
Although not necessary, I wanted to use up all my lemon filling so this time I decided to put the rest of it on top of the cake as well! Lemony goodness!
Now it’s time to enjoy a slice!
If you try this recipe please let me know! Hopefully you will enjoy it as much as I do!
The Best *Ever* Homemade Sweet & Sour Chicken
I’m always on the lookout for new recipes. Especially ones that I will actually eat. I look for flavour, ease of preparing the recipe, and the ingredients involved.
A couple months ago I found this recipe for sweet and sour chicken on Pinterest , claiming to be the best recipe for it. The Pinterest link, lead me back to SmellWhatsCooking.Com where you can find lots of amazing recipes!
After carefully scrutinizing the recipe, I decided to give it a try. It seemed easy enough!
3-5 chicken breast
salt and pepper
1 cup flour (original recipe said cornstarch but I didn’t have any on hand, so I used flour instead)
2 eggs, beaten
1/3 cup canola oil
3/4 cup sugar
4 tbsp ketchup
1/2 cup white vinegar
1 tbsp soy sauce
1 tsp garlic salt
Let’s get started!
First I rinsed the chicken off with cold water and chopped it into bite size pieces.
Then I got my flour and eggs into their bowls.
First I dipped the chicken bites into the flour then into the egg and back into the flour for a good coating.
I place the pieces on a tray until I have enough ready to fry.
Then in a fry pan I heat up the oil and place the pieces into the pan. I fry them, turning often, until they are golden brown in color.
While they are cooking I prepare the sauce.
After they have become golden, I scoop them out, place in a glass dish and cover with sauce. I give them a light toss to get coated.
Then put in the oven and bake @350 degrees for 40 minutes.
Remove and serve over rice or pasta.
This is also just as good warmed up the next day! I’m not big on reheating leftovers, but, this is one time I make an exception!!
Give it a try and please come back and let me know if you liked it as much as I did!
Welcome to the Cucumber Series of Infused Water Recipes!
Cucumber and Mint Cooler
6 Cups of chilled spring or mineral water
12 thin slices of cucumber
A few sprigs of mint
In a 1.89 to 2.36 Litre (2 to 2.5 quart) pitcher, combine the water/cucumber. Serve, or cover and chill for at least 2hrs (up to 8hrs). Add ice cubes just before serving.
Cucumber & Lemon Medley
6 cups chilled spring or mineral water
12 thin slices of cucumber
4 thin slices of lemon
In a 1.89 to 2.36 Litre (2 to 2.5 quart) pitcher, combine water, cucumber, lemon.
Serve, or cover and chill at least 2 hours (up to 8hrs).
Add ice cubes just before serving.
Classic Spa Water
6 cups chilled spring or mineral water
12 thin slices of cucumber
4 thin slices of lemon
4 sprigs – ( each sprig being 2 inches long ) – fresh mint, slightly crushed
2 sprigs – ( each sprig being 2 inches long ) – fresh rosemary, slightly crushed
Are there really health benefits to adding cucumber to my water?
Aside from being a great way to add some flavor to your water(without adding calories), cucumbers are full of nutrients like vitamin A, vitamin C, calcium, iron, potassium, and vitamin K .
Welcome to the Berry Series of Infused Water Recipes!
Strawberry and Mint
16 strawberries (medium size) sliced thin
8 sprigs of mint
1 quart water and Ice
Serve after 30 minutes.
Strawberry and Cantaloupe
Cantaloupe cut in long wedges (4)
Strawberries cut in half (12)
1 quart ice and water.
Let sit 20-30 minutes before serving.
Make it into a great iced tea by adding Oolong Tea.
Raspberry and Lemon
1 slice of lemon in the glass, one on the edge for garnish
10 raspberries – infuse for 20 minutes, then remove and add ice
Blackberry & Lime Mojito
box of blackberries (gently stirred in- not crushed)
fresh mint leaves (gently stirred in- not crushed)
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
cane sugar, optional, (4tsp or add to taste)
crushed ice/ice cubes
ginger ale or club soda for bubbles (optional)
pitcher of water
Gently mix first 6 ingredients until blackberries are almost crushed. Add liquids and ice. Stir well and enjoy!
Strawberry and Kiwi
Box of Strawberries
A few fresh mint sprigs (optional)
Slice kiwi fruit into round, thin slices
Hull and thinly slice strawberries
Fill your favorite pitcher with water and add the strawberries, kiwi’s and mint.
Chill for at least two hours to allow the flavors of the fruit to infuse the water.
Add ice and serve.
Facts about berries and weightloss:
* Berries are full of antioxidants. Eating a diet rich in antioxidants can help improve your overall health. Antioxidants protect your skin and hair, and prevent certain diseases. All fruits and vegetables contain antioxidants, but nutrient-rich berries are some of the absolute best sources.
* Anthocyanins that are found in berries, give berries their vibrant color, reduce inflammation, and may help prevent and manage arthritis. Quercetin is another antioxidant found in berries. It can also decrease the inflammatory effects of chemicals in the synovial fluid of the joints for people with inflammatory conditions like rheumatoid arthritis. Both Anthocyanins and Quercetins work together to help slow age-related memory-loss.
* Vitamin C is another antioxidant found in berries. It is principally responsible for the health of collagen. Eating vitamin C–rich berries will also make for radiant skin and healthy hair, and may reduce the risk of arthritis, cataracts, and macular degeneration.
* Berries are know as “juicy foods,” which means they are made up of mostly water. Berries and other “juicy foods” are great for losing weight because they make you feel fuller. This is because their high water content bumps up the volume in your stomache while keeping the calories low.
* Berries also contain fiber and folate. Fiber aids in weight loss and helps lower blood pressure and cholesterol. Folate may help to protect against cardiovascular disease and age-related memory loss. Folate has been found to also help ward off depression and improve your mood.
There’s something to say about a good, moist, chocolaty cake. Rich, fluffy, and stick to your ribs goodness.
Here it was Easter Sunday and my kids and I were celebrating Easter alone. My husband had to work and my family and I had decided not to get together again as we had just celebrated my daughter’s birthday the previous week.
I normally do not bake many cakes, only on birthdays, as it is much cheaper then buying a cake, and normally I do not like the taste of the “buttercream” icing that stores use…quite honestly all I taste is oil by-products and to me, that is just disgusting.
So, wanting something sweet to go with our ham and potatoes, I decided to look up “chocolate cake recipes”, which lead me to search “the best chocolate cake recipe ever” . These recipes were disappointing to say the least. Most contained ingredients that I normally do not have on hand (like sour cream, espresso, cream cheese, etc) and do not like to add in to what I consider to be a normal recipe that should not be tampered with.
I like basic, easy, “old school” recipes that do not need any added “foo-foo” to make it taste better, because it is pure and amazing on its own.
So, I tried one last search – “easy chocolate cake recipes” and there it was….
This was it…basic ingredients, easy enough recipe…pictures looked great…must be a winner.
So, I got to work measuring out my ingredients and making sure my pans/tools were ready to go – this is such a helper when it comes to baking/cooking, pre-measuring out your ingredients and getting all your tools(bowls, measuring cups, spatulas, etc) ready ahead of time; especially when there is an extra step in a recipe that you are not used to and is a bit time sensitive.
This chocolate cake recipe has got to be my favorite that I have ever made and will definitely be my go-to recipe for chocolate cakes/cupcakes. It is moist, fluffy, and uber chocolaty; AND leaves you feeling fulfilled after just one slice, though you may just be tempted to make it an extra large slice!
The BEST Chocolate Cake Ever
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans (I used a bundt cake pan and increased bake time to 45 minutes)
- In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt.
- In a separate bowl gently mix the eggs, milk, oil and vanilla (About 20-30 seconds)
- Add your milk mixture to the flour mixture and mix for about 2.5 to 3 minutes with an electric mixer.
- Stir in the boiling water by hand (At first, the batter will look runny, but, eventually it all mixes in nice and it thickens up a bit)
- Pour evenly into the greased pan(s).
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. (For the a bundt pan (which I used) or a 9×13 cake pan, bake it for about 40-45 minutes) (If you insert a toothpick, it should come out clean and sometimes with a few cakey bits on it)
- Cool for 10 minutes before removing from pans to cool completely. (This is important to keep your cake from falling apart/sticking to the pan. I also use a knife/flat spatula to gently release the sides of the cake from the pan. * I do not usually like leaving cakes in pans as I find it changes the texture/moisture of them, but, that is up to you.)
- There are many things you could add to this cake, but, we enjoyed it immensely on it’s own. But for a variation you could add whipped topping or ice cream instead of icing.
****Please note – I used a package of pre-made icing found in the new Duncan Hines cupcake box mixes….this icing is AMAZING for pre-made.
Here is a recipe for frosting that you can use instead – (I did not test this one, but Fabulessly Frugal states that they liked using a little less cocoa when they made it, so the adjust the recipe to your tastes!)
Homemade Chocolate Butter Cream Frosting
- 3/4 cup butter
- 1 1/2 cups unsweetened cocoa powder
- 5 1/3 cups confectioners’ sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
- Cream butter until light and fluffy.
- Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla.
- Beat to a spreading consistency.
I must apologize -I did have nice pictures taken but, my little girl seems to have deleted some of my photos from my phone by accident, and all I am left with is week old cake that has been sitting on the counter for a day, waiting to meet the compost. So for that I do hope you forgive me. The next time I make it I will replace this photo with nicer and more appealing ones! LOL.
Definitely keep this cake covered and refrigerated and it will last a week or more. We just happen to be all chocolated out at this point to be able to finish it and I had not thought to freeze it.
PS: I added about 1tbsp extra cocoa.
Please give this recipe a chance and come back and let me know how it turned out for you!
Sharing this awesome time saving crockpot recipe. I am definitely going to try this one!
Okay, So I made some muffins last week….and I wanted to make them healthier because I am trying to cut out certain things, like white stuff (white flour, white rice, etc) and trying to add in more veggies and fruit.
So, I took a recipe that is original for zucchini bread, and is used as the base recipe for muffins for the preschool that my little girl goes to (Thanks Cindy!)….and I tweaked the recipe to make it even more healthier so that I would be able to have them for breakfast and snacks without adding in too much extra sugar and fat.
Here’s The original recipe:
2 cups flour
1-2 cups sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 cup oil
2-3 tsp vanilla
2 cups zucchini
Bake 350 degrees for 30 minutes for large muffins….maybe 1 hr for loaves???
Here’s my edited version:
Banana Apple & Spinach Muffins (BAS Muffins)
1 cup whole wheat flour
1 cup white flour
1/2 cup white sugar
1/4 cup brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/2 tsp ginger
1/2 c EVOO
1/8 c canola oil
3 tsp vanilla
2 (heaping) cups of pureed fruit/veggies ( I used 3 bananas, 1 apple with skin and approx 1/4 cup spinach; the spinach was about 1 to 1 1/2 cups before being cooked down)
I baked them at 350 degrees for 25-30 minutes.
And this is what they looked like when they came out of the oven. Yup…kind of green looking, but don’t let the color fool you!
I couldn’t even wait till they cooled down to try one! They were so delicious!! I am going to be making more in a day or so because my little girl loves them too!
Let me know what you think!!
Well, every September brings our little town’s Ciderfest festival. Usually starts on Thursday and runs till Sunday.
Bridgetown Ciderfest usually has something for everyone.
The list of events always seem to include:
* Apple Pie Contest
* Cardboard Boat Reggatta
* Car Rally
* Rubber Duck Race
etc etc etc.
This year they have new events. I have entered myself and my little boy into the photography contest. Am super excited about this one!
Every year I keep saying I am going to enter the apple pie contest..even though I have never made an apple pie in my life! And every year I never enter.
Well, this year I vowed would be the year that I would get it done and enter!
I Entered an Apple Pie Contest – What The Heck Was I thinking?
I practiced making some pies with pre-made dough the week before. Definitely learnt some lessons for making the innards. The apple I had chosen was definitely not flavorful enough to be cooked.(I later found out that Gravenstein is the one to choose).
So I did some research….looked online for recipes…talked to the dough lady at the local farmer’s market.
*brief interruption* Okay so I need to stop with my story for a moment and tell you about the dough lady…OMGoodness! She’s amazing. Not only is she sweet and genuine…she is knowledgeable AND makes amazing pie dough!! She bought the recipe from a chef a few years ago, had it tested by food personnel and students at a local college. Then she designed her logo/brand/slogan/etc and got herself trademarked. Now she sells not only pre-made pies and patio pies, she sells her dough – vacuum sealed! You get two balls of dough which can either make (1) 2 crust pie or (2) 1 crust pies. Because it is vacuum sealed it will last in the fridge for 6 months and in the freezer for up to 1yr!
Because this was my first time making a pie using “fresh” dough, I was terrified, but, she said it was foolproof. I made 2 single crust pies and other then the innards not being what I had hoped for….the crust was amazing! Cooked perfectly! 🙂
Okay so, now back to my story:
With some new tips and knowledge about making pies I decided to embark on my first ever from scratch making of pies. Now, I wasn’t looking to make pretty looking pies….I just wanted them to taste good! 🙂
(If you want to know what adaptations I made feel free to ask and I will get it all typed up for you!)
So, I first made a small test pie with the help of my 4yr old little girl….
I decided to show some pictures of what things looked like along the way, as well as to give you some tips that I learnt!
Okay so I found a printed a little “book” on how to make pies..this is where I learnt a lot about making the crusts.
Visit: The Prepared Pantry to get your little “book” of tips and recipes! (ps: I have no affiliation with them and did not get paid or receive anything from them to post this)
and then ……………..
I proceeded to let my little guy make his to be entered into the contest as well….hey, why not? LOL.
And tomorrow morning I will be making another pie which will be the one I enter into the contest for my entry…..because my test pie….came out AWESOME!!!!!! I have already had a slice and I am trying not to go back to have another as I just started back on my weightloss journey…dang pie contest…LOL…
It wouldn’t be a day in our house unless something weird happened…my little girl wanted to play with the left over dough and graham crumbs….and I said sure why not….
Well, she started eating the graham crumb mixture……
So, I gave her some Benadryl and tossed her right into the tub….not sure what caused that reaction…maybe the cinnamon?? Yikes. Guess I won’t be letting her play with baking scraps anymore!
Well, I need to get some sleep if I am making another pie tomorrow morning amidst the normal daily chaos and the chaos of things already planned for tomorrow….somebody save me!!!!!!!!!!!!!
*fingers crossed that my pie comes out well tomorrow!!*