This blueberry buckle is a coffee cake with lots of fresh blueberries and a generous helping of streusel topping. Serve with yogurt and you can almost convince yourself it’s breakfast.
A tender cake with bright rhubarb and lime, topped with walnuts and brown sugar. A perfect anytime cake that you can just about justify being breakfast.
A tender banana cake with a hint of coffee and a sweet cold-brew drizzle.
Tender carrot cake studded with walnuts and candied orange peel, in cupcake form topped with mascarpone frosting. Great for decorating as little or as much as you like. I know posting carrot cakes is customary before Easter, but since I don’t celebrate, it didn’t really occur to me to do so. But it’s still spring, there’s still tasty fresh carrots coming out of the ground, and is anyone really going to argue with cupcakes? And a good carrot cake recipes is nice to have at any time of the year. I adapted this recipe from a cookbook I use for…Continue Reading
An amazing citrusy cake with cream and multiple types of fruits and a slightly caramelized glaze. Well here’s another creamy citrus dessert before it gets too far away from citrus season. In this cake I originally used tangelo, lemon, and mandarin, but you could use a variety of different fruits. Using grapefruit in the cake and orange for the glaze would also be great. It you want an intense orange flavour, you could certainly use orange in all layers. I started off considering a loaf cake with a glaze and serving cream alongside, but I rarely make layered cakes and…Continue Reading
Sweet cakes with a perfectly crusty exterior, chewy center, hint of spicy ginger, and zing of fresh citrus. These butter mochi derivations are worth the wait for them to cool. Conveniently dairy and gluten free. I have an extreme fondness for chewy/gummy sweets. And since the other day I ran out and didn’t want to go to the store – it was a good time to get creative. I’ve made chocolate mochi bites in the past, but I wanted something different. I started with this butter mochi recipe from Miss Hangry Pants, but since I had some coconut milk open,…Continue Reading
The zucchini I planted just over 2 months ago is now taking over the garden. It is producing so much I can’t use it all and pawning it off on other people barely makes a dent. So, you will be seeing a lot of zucchini recipes in the next couple months. H hasn’t started to get sick of it yet, but I think we might be approaching that point fairly soon. Too bad for him. I figured a lightly sweetened zucchini bread was a good place to start. A primary school teacher used to bring us zucchini bread all the…Continue Reading
Unlike many cooks and bibliophiles, I’m not particularly careful with my books, particularly my cookbooks. I have never invested in stands or plastic covers, or writing out the recipe on some scratch paper (so strange that people make that effort). Instead my cookbooks are well used; covered in flour and splatters such that you can catalog my favorite recipes by the status of the pages. One of these books is Pastries from La Brea Bakery by Nancy Silverton. Her Tiny Cappenza Olive Oil cakes are surprisingly unfussy and make for an easy go to when you want to bring something…Continue Reading