If you like your cake loaded with fresh berries, you’re going to love this Blueberry Lemon Cake! The blueberries literally burst in your mouth with each bite, which is a glorious feeling. I’m relishing everything that has to do with Spring at the moment, and that includes eating slice after slice of this Blueberry Lemon…
Recipes
Gingerbread Cake with Cream Cheese Frosting
This Gingerbread Cake with Cream Cheese Frosting is bursting with flavour thanks to the spices and molasses. It will make a delicious addition to your holiday spread.
I’ve loved gingerbread ever since I was a kid, devouring as many gingerbread men as I could before the season was over. I couldn’t wait to make it in cake form, to create a cake that’s fluffy, moist and full of spice.
Maple Glazed Snickerdoodles
I’m holding onto Summer for as long as I can, but I’m also excited for all the Fall baking. Like these maple-glazed snickerdoodles! Not only do these cookies have all the cinnamon-sugar goodness, they also have a scrumptious maple glaze.
These cookies are great if you’re looking for something fast to bake: they require zero chill time and are done baking in 10 minutes.
If you’re wondering what the difference is between snickerdoodles and sugar cookies, it’s the cream of tartar. While it’s used in many recipes as a stabiliser, cream of tartar serves to add a distinct tanginess to snickerdoodles. It also causes a chemical reaction with the baking soda, giving the cookie a chewier texture.
Blueberry Lime Bundt Cake with Cream Cheese Icing
I’m so excited that Summer is almost here, and all the beautiful berries and other Summer fruits are coming into season. I just wish this crazy NYC weather would sort itself out! One day it’s hot and sunny and the next (like today) it’s a lot cooler and raining. There is so much fog today…
Dulce De Leche Brownies
In the brownie world there are two distinct types: the fudge kind and the cake kind. If you are like me, and fudge brownies are your thing, then you are going to need to make this recipe! Over the years I’ve tried all sorts of brownie recipes, and had issues such as the brownies being too flat, too dry, or not chocolatey enough. This recipe has none of these issues, and the addition of gooey dulche de leche really takes these brownies over the top, into new territory.
A traditional dessert that originated in South America, dulce de leche directly translates to ‘sweet of milk’ in English. It can be used as a filling, a topping or enjoyed straight from the jar. Because who doesn’t enjoy sneaking spoonfuls of caramel while nobody is looking?!
Crepes with Almond Butter & Raspberries
Crepes are one of the easiest and most versatile things you can whip up in the kitchen. You can make them sweet or savoury, and top them with just about anything you fancy. Since Valentine’s Day is upon us, I wanted to make something with raspberries & chocolate, and these crepes were born. Perfect for either breakfast, brunch or dessert, these crepes get a protein boost and will keep you fuller for longer thanks to the almond butter.
I used the almond butter from Forty Thieves and I absolutely love it. The almonds are dry roasted in small batches and have no added sugar, salt or preservatives. So it’s as natural as it gets! Made here in New Zealand, the Forty Thieves brand also includes salted macadamia butter, cacao hazelnut with toasted coconut and cashew butter.
Peach Pecan Crumble
Every summer my Mum says the same thing: “This year is going to be the last year the peach tree has peaches!” And so far, thankfully, she’s been wrong. Our one & only peach tree has been in the backyard ever since my Mum bought the house in the early nineties. And its been pumping out the juiciest, most succulent peaches ever since. Every year, without fail. (Touch wood!!) I better not be jinxing myself here. They really are the best peaches I’ve ever had, and I love coming home in Summer & getting to eat scores of peaches.
Growing up, my Mum used to make apple crumble and we would always eat it with a healthy dose of freshly whipped cream. It was the best! Since we’re in peach season here, I figured I’d make peaches the star of the crumble this time around. It’s even quicker to prepare than apple crumble, as unlike the apples, you don’t need to remove the skins of the peaches. I mean, it’s a personal preference, but I really don’t find it’s necessary. And since the yellow peaches I use are already sweet on their own, this recipe doesn’t need a lot of sugar.
Italian Almond Cake
Ahh Italian Almond Cake! If you’ve had the pleasure of eating it, then you will know just how aromatic it smells. I once made it for my boss who served it at his dinner party. The next day he told me that before being eaten, the cake was passed around the table for everybody to inhale the intoxicating almond scent. It’s like almond heaven! I didn’t have too much trouble buying almond paste when I was in New York. But here in Auckland, it was a different story. I called every specialty store close to home and nobody had it. I tried looking online but the shipping made it far too expensive. In the end, the easiest (and also cheapest) way was to make it myself with a food processor. I have attached a link with the recipe I used. Keep in mind that almond paste is not marzipan. Marzipan has twice as much sugar as almond paste and is not as delicate. So to get the best bang for your buck, I definitely recommend making your own. Almond paste gets better after sitting in the fridge, so I suggest making it at least a day or two before you want to make the cake. Then let it come to room temperature before using it. Another thing to note is the sliced almonds that go on top of the cake: the first time I made this, most of the almonds sunk inside the cake while baking and very few were left on top. I rectified this by only placing half of the almonds on before putting it in the oven, then sprinkling the rest of them on in the last 10 minutes of baking. Best enjoyed with a hot cuppa. Enjoy!
Lemon Poppy Seed Loaf
Can you believe we’re almost at the end of November?! I am glad it will soon be Summer here in New Zealand though. I miss NYC but I really don’t miss the bitter winters they have there! Last weekend I took a trip to a strawberry farm in Clevedon. Even though it’s not Summer yet, the strawberries were sweet and delicious. I got my mum one of the frozen yogurt cones blended with strawberries, which she really enjoyed. I will definitely be making more trips back there before the season is over. Check out my Instagram feed for photos.
Chocolate Ganache Filled Cupcakes With Meringue Ghosts
It’s almost Halloween! I’ve always enjoyed dressing up in costume and going to a party or event to celebrate. I think my favorite costume was when I dressed up as a lolita doll (Japanese style). I went all out, including buying those special contact lenses which make your iris look extra large & round. I chose purple ones and I had such a hard time putting them in my eyes! I’d never worn contacts before, and it took me 20 minutes just to put one of them in! It certainly took some getting used to, but I loved the effect it gave my eyes. This year I’m not dressing up (boo!) but I had to make something Halloween-themed to eat. I decided on chocolate cupcakes, filled with chocolate ganache, and finished with whipped ganache and a meringue ghost. Talk about chocolate overload! This is seriously one of the best cupcake recipes I’ve made, the cupcakes are so rich but not overly sweet, thanks to the ganache. And the meringue ghost makes a cute addition. You can either ‘paint’ the eyes on the ghosts with melted chocolate or by using an edible gel pen. The pen would be the easiest way, but I went with the melted chocolate & a toothpick as it’s what I had on hand. I hope you all have a scarily good Halloween! 🙂