Strawberries and Cream Cake

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My friend at work requested this strawberries and cream cake for his mom, which I was super excited to do because I love making cakes with strawberries on top. I think it’s the most beautiful little touch (especially when you cover them in chocolate!) But for this cake, no chocolate was involved.

I made four layers of vanilla cake, and in between each layer is a layer of strawberry jam, a layer of sliced strawberries and a layer of whipped cream filling.

So I placed one layer of vanilla cake on the bottom, a layer of strawberry jam (I used Smuckers!), a layer of thinly sliced strawberries (1/4 inch or so) and then a layer of whipped cream filling (recipe down below). Then I placed the second layer of cake on top, and repeated the layers until all four layers of cake were stacked.

For decoration, I just made vanilla buttercream and dyed it pink. I piped dollops on top and placed strawberries on each dollop. I then trimmed the top and the bottom with little dots of buttercream.

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Whipped Cream Filling

Ingredients:

  1. 1/4 cup granulated sugar
  2. 1 tablespoon cornstarch
  3. 2 cups heavy cream, divided
  4. 1/2 teaspoon vanilla extract

Directions:

  1. Whisk the sugar and cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat for 2 to 3 minutes, whisking constantly, until the mixture thickens.
  2. Transfer the mixture to a bowl and let it cool to room temperature, about 30 minutes.
  3. In a large bowl, whip the remaining 1 1/2 cups cream and the vanilla extract together with an electric mixer on low speed until frothy, about 30 seconds. Increase the speed to medium and continue to whip the cream until it looks thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the cream forms soft peaks, about 2-3 minutes.
  4. Cakes filled with this cream must be refrigerated.

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Chocolate Covered Strawberry Vanilla Cupcakes

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I had a cupcake order for a Canada’s Day BBQ, and what better way to celebrate than by eating vanilla cupcakes, covered in vanilla buttercream and garnished with a chocolate covered strawberry!?

There’s nothing better!

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VANILLA CUPCAKES

(makes about 20)

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 3 tsp vanilla extract
  • 1 cup canola oil (or vegetable or extra light olive oil)
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
    In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add 3/4 cup sugar and continue to beat on medium speed.
  4. Add vanilla and oil and beat on medium speed.
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
  6. Pour batter into a lined muffin pan. Fill to about 1/2 full.
  7. Bake for 12 -14 minutes. Let them cool in the pan for a couple minutes, then remove.

Then I made a batch of my buttercream, and decorated away!

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[Super Easy] Maple Cinnamon Oatmeal with Fresh Fruit

I FEEL LIKE I STARTED TO EAT A CUPCAKE AND THEN PUT IT DOWN AND THEN GOT DISTRACTED BY 100,000,000 THINGS AND DID NOT HAVE TIME TO EAT IT AND THIS IS JUST NOT OKAY.

(that’s an analogy to my current situation with this blog if you didn’t guess by now…)

I have been so swamped with finals that I have had no time to bake (which should be considered a CRIME) and no time to do anything but cry about writing papers.

But this Friday at 2:30, I will be all done and will be 100% dedicated to this blog (and sleeping, of course!)

My goal this summer is to start working with bread so I can eventually be able to wake up each week and make a loaf of bread. I want to learn how to work with dough and make pretty decorations on top of pies (like cutting out little apple shapes or doing that ‘criss-cross’ effect that’s usually seen on pies) so I can make pies for Thanksgiving and Christmas this year, mmmmmhmmm. If any of you have any tips/tricks with working with bread please let me know! I’d love to hear. 😀

So I made some oatmeal today with some fresh fruit because if I’m being honest I don’t eat enough fruit. Or veggies for that matter. That’s another thing I’m going to start working on this summer, is eating more fruits and veggies because donuts can’t be the only thing I eat!!! 😉

I also included some pretty photos of flowers that are currently in my house because it’s spring, and it’s finally warm and sunny here in Canada, YAY.

Enjoy!!

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ingredients

  • 1/2 cup old-fashioned oats
  • 1 cup of water
  • 1/4 cup of maple syrup
  • 1 tablespoon butter
  • 1 teaspoon cinnamon plus extra for dashing

directions:

  1. Cook oatmeal in microwave according to package.
  2. Add in butter, cinnamon, and half of the maple syrup. Stir in well.
  3. Add another dash of cinnamon and the rest of the maple syrup, slightly stir.

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Blueberry Pie Coconut Overnight Oats

The other day I was looking on Top With Cinnamon (love her!!!) and came across these delicious overnight oats. I’ve been really loving coconut recently… I invested in some delicious coconut shower gel which makes me smell like a coconut… and I also bought some coconut yogurt a couple weeks ago – so once I saw this recipe, I knew I had to try it.

Also, majority of my mornings here at home I am either rushing to catch a train or rushing to go to work which leaves me A) angry and flustered and hot because I’m running around and B) no time to make a proper breakfast. (What mom??? Cinnamon toast crunch cereal doesn’t count as a proper breakfast???? what???? Pleaseeeeee?)

I’m also in the middle of exams and battling this awful stupid cold, so a hearty, healthy breakfast will give me just the right amount of fuel and energy to get me going.

Well, kind of.

I’m still pretty slow and flustered with the daily struggle of finding my winter gear to prepare myself for the weather outside my front door. (-18 degrees…NOPE)

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With the added benefit of yogurt, it gives this oatmeal a real creaminess to it. There are just so many yummy ingredients added into this recipe that makes for a tasty, delicious breakfast. This recipe serves 4 people – so perfect for making it for your family the night before!

Ingredients:
Serves 4

For the “pie crust” topping:

  • 2 tablespoons old-fashioned rolled oats
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon coconut oil, softened to room temperature (but not liquid)
  • 1/4 teaspoon ground cinnamon

For the overnight oats:

  • 2 cups old-fashioned rolled oats
  • 2 teaspoons chia seeds (optional)
  • 6 tablespoons dried blueberries (or 1/3 cup fresh or frozen blueberries)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups almond milk or regular milk
  • 1 cup coconut yogurt (I used Liberte’s Coconut Yogurt)

Directions:

Pie crust topping:

  1. Preheat the oven to 350°F. Place all of the pie crust topping ingredients into a small bowl.
  2. Rub the coconut oil into the other ingredients using your fingertips.
  3. Pour the mixture onto a cookie tray lined with baking paper and bake for 5 minutes. Stir the mixture, then return to the oven for another 2 minutes.
  4. Leave to cool before transferring to an airtight container.

Overnight oats:

  1. Split the oats, chia seeds, dried blueberries, vanilla, almond milk, and coconut yogurt between 4 jars or other containers with lids.
  2. Screw on the lids and shake well until combined.
  3. Chill overnight in the fridge or for up to 4 days.

In the morning, stir the oats, then add in any extra toppings, if desired (like blueberry jam…more blueberries or more yogurt!) Sprinkle the pie crust topping over top just before eating. Eat while still cold!

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Adapted from: Top With Cinnamon

Blueberry Cupcakes with Honey Buttercream Frosting

I have this baking bucket list that I’ve been meaning to complete for quite some time now. I was looking at it yesterday, after I posted my Toffee Bit Cookies recipe, and thought to myself…I’m going to complete one of these tomorrow! I decided on making blueberry cupcakes with honey buttercream frosting… and man was that a good idea.
These are so good…so blueberry-yyy so make sure you like blueberries before you try out this recipe!
Also I’m a huge sucker for buttercream… it’s my all time favourite. Before I ice whatever I’m icing, I always eat a couple spoonfuls of the buttercream (and also make sure there is some left over so I can eat more after I’m done…hehehe).
Then with the added benefit of the blueberry preserves garnished on top… 10/10 for sure!!!Processed with VSCOcam with hb2 preset
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Ingredients: 
Cupcakes:
  • 3 ¼ cups all-purpose flour
  • 1 ¼ cups sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 6 tbsp unsalted butter, melted
  • ¼ cup canola oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups blueberries

Honey Buttercream:

  • 1 ½ sticks unsalted butter, softened
  • 1/3 cup honey
  • 4-5 cups powdered sugar
  • dash of milk
Instructions:
  1. Preheat oven to 325 degrees F. Line two 12-count muffin tins with paper liners and set aside.
  2. Sift together flour, sugar, baking powder, salt, and baking soda in a large bowl.
  3. In a separate medium bowl, whisk together melted butter and oil, then add in eggs, buttermilk and extracts. Whisk to combine.
  4. Mix the liquid ingredients into the dry and stir until just combined. Fold in blueberries.
  5. Divide the batter among the cups and bake for 15-20 mins or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool in the pan for 10 mins, then transfer to a wire rack to cool completely. Once cooled, frost and decorate as desired.
  6. To make the frosting, cream butter and honey together in a large bowl. Mix in powdered sugar, 1 cup at a time. Add milk.

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Source: Always With Butter

Chocolate Covered Strawberry Cake with White Chocolate Raspberry Bark!

So recently, I had a cake order for my friend’s mom who wanted chocolate covered strawberries. I figured we’d go a little extra further and add white chocolate raspberry bark, raspberries, sugar roses, white edible pearls and glitter!

On the inside is chocolate and vanilla layered cake with buttercream in between the layers and on the outside.

The cake turned out pretty good, and looked super yummy!

Hope you enjoy!

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Funfetti Pancakes

I’ve really been in the pancake eating mood recently… and last time I made pancakes (Nutella Pancakes with Raspberries) I made my pancakes from scratch. However, I’m currently battling a cold and I just wrote an exam today and I was like, “I am way to tired to make my pancakes from scratch, lets use the good ol’ Aunt Jemima”, so I did!

I’ve always seen pictures online of funfetti pancakes, so I decided to make those instead of making something chocolatey (like I normally do).

It’s super super easy, all you need is a pancake mix (if you don’t have one, just use my pancake mix from my other pancake recipe), milk and 1 egg to add to your pancake mix, and rainbow sprinkles!

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Ingredients

Pancakes

  • Pancake Mix
    • Milk and Eggs
  • Rainbow Sprinkles
  • Bananas (or fruit of your choice!) [Optional]

Icing

  • 1/2 cup of icing sugar
  • 1/2 teaspons vanilla extract
  • 2 tablespoons milk
  • Rainbow sprinkles

Directions

Pancakes

  1. Make pancakes according to package

Icing

  1. Mix all the ingredients together
  2. Add more icing sugar if too runny and/or add more milk if too thick

Raspberry Chocolate Chip Ice-Cream Milkshake!

AHH this was TASTY, I’ll tell ya that! I really wanted to make a smoothie yesterday, but then it got me thinking…why make a smoothie when I can make a milkshake. So that’s what I did!

Got me some fruit… ice-cream… (which was chocolate chip and what a good choice that was because with the added crunch/sweetness of the chocolate chips, it really made it 10x better!)

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And if you’re feeling that ain’t enough for you… top it up with some whipped cream! Mmmhmm!10818858_10152517631896149_1081468277_n 10811515_10152517631796149_595164013_n

Ingredients

  • 1/2 cup of chocolate chip ice-cream
  • 1/2 cup of milk
  • 1 cup of raspberries (or mixed berries)
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of sugar

Directions

  1. Blend all of that up in a blender and serve!
  2. Top it off with raspberries and whipped cream, and you’re ready to enjoy!

Fruit Cheesecakes!

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Before you begin reading this, I didn’t make these! I thought it would be a good idea to start posting food I’ve eaten elsewhere, or even do restaurant reviews. These are from a local grocery store called Sobeys, believe it or not! And they are so tasty, and just the right size.

I’m sure all you’d have to do is bake your favourite cheesecake recipe, with a graham cracker crust on the bottom. And then top with your favourite fresh fruit. I used to make these all the time at Whole Foods, and afterwards we’d glaze them with a simple glaze to add a little more flavour and shine on top.

Enjoy and have a wonderful weekend.

Emma

Glazed Raspberry Coffee Cake

I realized when I was making this, that I’ve never made a cake like this before. Or any cake in general, except for the classic chocolate or vanilla. I felt like I was making some elegant cake that you’d eat with a cup of tea in a garden outside… that makes no sense but you know what I mean.

This cake was the most delicious thing I’ve ever had. I feel like I say that about all the things I eat, but this especially was delicious. I think it was because it was a cake and not the normal bars or cookies.

This was so easy to make, and so much fun (especially making the raspberry sauce! Mmmhm!)

If you’re looking to make a nice cake for a get together with some friends, or even just to eat by yourself, I highly recommend making this. And make sure to eat a piece when it’s still warm out of the oven… so fantastic.

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Ingredients

Raspberry Sauce –

2 cups of raspberries, fresh or frozen

2/3 cup sugar

2 Tbsp cornstarch

Streusel –

3/4 brown sugar

1/2 cup flour

1/2 tsp cinnamon

1/4 butter

Cake-

3 cups flour

2 tsp baking powder

1/2 tsp salt

3/4 cup butter, at room temperature

1 1/2 cups sugar

3 eggs, at room temperature

2 tsp vanilla

1 cup of milk

For the glaze –

1 cup of confectioners sugar

2 Tbsp milk

1/2 tsp vanilla

Instructions

  • Butter and flour a bundt pan, and preheat the oven to 350 degrees.
  • To make the raspberry sauce, combine berries, sugar, and corn starch in a medium saucepan, bring to a boil over medium heat, stirring frequently to prevent the berries from burning. reduce the heat and simmer until the sauce thickens; about 5 minutes. Remove from the heat and cool while you prepare the rest of the cake.
  • For the streusel – combine the brown sugar flour, and cinnamon. Cut in the butter until you have a large crumb texture { pastry cutter works well for this or use two forks}
  • For the cake – combine the flour, baking powder, and salt and set aside. Cream together the butter and sugar, adding the eggs one at a time. Add the vanilla. Alternate adding the flour and milk – beginning and ending with the flour.
  • Add half of the streusel topping into the prepared pan.
  • Top with half of the raspberry filling.
  • Spoon cake batter on top of the filling,and top with the remaining raspberry sauce and streusel.
  • Bake at 350 for 50 – 60 minutes – test for doneness after 50.
  • Cool in the cake pan for 15 minutes, invert onto a plate, and remove from the pan to complete the cooling.
  • Make the glaze while the cake is cooling – whisk together the sugar, milk and vanilla. Once the cake has cooled, drizzle on the glaze.

Source: http://www.heathersfrenchpress.com/2014/09/glazed-raspberry-coffee-ccake.html