Rhubarb Cake with Cinnamon Crunch Topping

rhubarb cake with cinnamon crunch topping

I was wondering what to make with some fresh rhubarb from the farmer’s market…when I saw this recipe, I gave it a whirl. So good!  It’s a buttermilk batter and it’s just so creamy and delightful…with some rhubarby tartness and cinnamon crunch on top. A keeper. Easy too. Continue reading

Triple Layer Carrot Cake

Carrot Cake with Cream Cheese Frosting

Everyone needs an excellent carrot cake recipe.  There are many carrot cake variations and it seems as though all of them are delicious.  I’m posting this one as the quickest and easiest without sacrificing flavour or texture and it of course has a cream cheese frosting.  This one is made in three 9 inch round pans, but I think you could easily do it in two 10 inchers or even a 9 x 13.  Just adjust your baking time accordingly.  Give this a try next time your having a birthday dinner, everyone loves carrot cake. Continue reading

Delicious Bran Muffins

Delicious Bran Muffins

You don’t usually see the words ‘delicious’ and ‘bran’ in the same sentence, but here it is. I had to describe this recipe exactly as it is: these are really good!  Also, this Easter, I am trying not to have a lot of unhealthy baking and chocolate around the house.  These muffins not only taste great but provide plenty of fiber with the use of oat bran and wheat bran. This should be your go-to recipe for bran muffins and no, they don’t taste anything like the ones you buy at a coffee shop. Continue reading

Easy Jam Tart

Easy Jam Tart

I’ve been meaning to make this tart from David Lebowitz’s blog.  It appeared to be simple (and it is) but with a je ne c’est quoi type of French ‘patisserie’ elegance. Comprendez vous?  I made it with a really nice jar of peach-apricot jam, but you can use any flavour you like. Blueberry, raspberry or strawberry would give it Canadian flair. I think a less sweet or low sugar preserve would work really well – it’s quite sweet with regular jam.  The crust is easier than pie, no rolling required.  Give it a try – serve with coffee…c’est bon. Continue reading

Ginger Cookies

Ginger cookies

Here’s a tasty and awesome ginger cookie recipe. They go so well with a cup of tea.  As usual, it’s  an easy recipe with minimal ingredients. The dough can be made ahead, rolled into logs and frozen – then sliced and baked when needed.  If you love ginger, you will love these cookies which are crisp and buttery, sort of like a ginger shortbread. Continue reading

Maple Syrup Scones

Maple Syrup Scones

Another scone recipe, I know, I know…but these are so good – and different.  It’s almost maple syrup time and we are in the maple syrup region of Canada, so I thought I’d try this recipe from the cookbook, Breakfast Lunch Tea, and I was impressed to make yet another scone that tastes amazing.  With it’s combination of flours and oats, real maple syrup and butter — it’s pretty hard to go wrong.  The result is a tender scone with a crunchy outside – almost cookie-like, except you get to slather on some butter since it is a scone after all.  As with all scone recipes, this is easy and will make a great addition to a brunch table or as a welcome snack with tea in the afternoon.  Try not to eat 5 in a row. Continue reading

Lemon Ricotta Cake – gluten-free

Lemon-ricotta cake – gluten-free

This is a delicious and simple cake that translates perfectly into a gluten-free recipe.  The original recipe, which is so great, is here: Louisa’s Cake – however,  if you are looking for a moist and delicious gluten-free cake,  give this a try.  It is surprisingly moist and lemony – hard to believe it is gluten-free. Continue reading