Monthly Archives: September 2010

Tarte Fine

It’s 11:20 and I am just sitting down to write this post. Talk about a close call! I was in Oakville tonight, having dinner with my good friend Nikki. Nikki lives in Ecuador,  so we don’t get to see each other very often. We spent the evening eating and chatting; it was great. I made a nice healthy dinner, a Moroccan Chicken Stew, from an Anne Lindsay cookbook. Then, I made Tarte Fine. Not so healthy, but so quick and tasty.

Tarte Fine

Leslie of Lethally Delicious picked this week’s recipe and it was a winner. Shockingly I made the sweeter, playing around version! Anything that suggests adding more sugar and butter is good for me. Be sure to head on over to Leslie’s great blog for the recipe and check out Tuesday’s with Dorie to see what other bloggers got up to.



Coffee Break Muffins TWD

I love coffee. I can’t go a day without it, the darker the better. That being said, I don’t always choose coffee flavoured food. But given that Claire just finished her old job, and has a week off before starting a new one, I thought I better be a good big sister (is it weird that I still refer to her as my little sister and Sarah as my big sister?) and make this weeks recipe so she can focus on fun.

Coffee muffins on a white plate with bricks in the background

I whipped them up last night and I’ll be honest, at first I wasn’t impressed. I added chocolate chips (because they were begging for them) but otherwise stuck to the recipe. I ate one hot out of the oven and was underwhelmed. I like to bring my baked goods to work and today I gave them out apologetically. However, when I got around to having one, I was impressed by them. They were actually very tasty. I mean, I have my favourite muffin recipes and this isn’t likely to upstage them, but they were pretty darn good. Thanks to Rhiani of Chocoholic Anonymous for picking this recipe.


Frosted Pumpkin Cake

This past weekend, I did a little sister bonding in Toronto. It was a great weekend with good times and yummy food. On Sunday afternoon, we had plans to bake a little something and when the first attempt didn’t go as planned, we decided to try a pumpkin recipe. I had just been flipping through some of Caroline’s magazines and found this recipe. It looked yummy and super easy to make so I thought I would give it a whirl. It also doesn’t heart that it is a slightly healthier cake than usual!

The end result was a moist cake with great frosting! The cake wasn’t that flavourful but that may have had something to do with the fact that I used the not-so-fresh cinnamon in Caroline’s cupboard! Caroline and I decided that we would make this cake again but next time we would add pumpkin pie spice for a little something more! I also used about 1/4 cup more of icing sugar in the frosting because it was a little runny.

Frosted Pumpkin Cake
Source: Cooking Light November 2009
10.1 ounces flour (about 2 1/4 cups)
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
1 (15 ounce) can pumpkin puree (I used 1 3/4 cups)
Cooking Spray
2 tbsp butter, softened
1/2 tsp vanilla extract
1 (8 ounce) package light cream cheese
2 cups sifted powdered sugar

1. Preheat oven to 350.
2. To prepare cake, weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, butter, and vanilla in large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin, mix well. Fold in flour mixture. Spread batter into a 9×13 pan coated with baking spray. Bake for 25 minutes or until a wooden pick inserted into the centre comes out clean. Cool completely in pan on a wire rack.
4. To prepare frosting, combine butter, vanilla, and cream cheese in medium bowl; beat with a mixer at medium speed until combined. Gradually add the icing sugar, beating until well combined. Spread frosting over cake.

I am sure this is the first of many pumpkin recipes this fall on our blog, so stay tuned!


TWD Peanut Butter cookies

I told one of my co-workers the other day that I think I am ready to start baking more often. Perhaps it was the realization that it is September and I will soon be able to bake in my little apartment without having to pump A/C. Or perhaps it was the return of the pumpkin spice latte at Starbucks to get me into the fall spirit! Whichever it was, I think I am ready to dive into some more consistent baking over the next few months!

First on my list, helping bake chocolate chip cookies for my friend Leah’s wedding. She is leaving a little treat in the hotel rooms that are booked for the wedding. I think this is a super cute idea and I am glad to help! I have already made one batch to test whether they are freezer friendly and in the coming week I will be whipping up a new recipe to test! So stay tuned for that!

Next on the list, a TWD post! Caroline has done a great job in the recent posts and I am glad to contribute again. I made these Friday night and shipped all but 3 little cookies (featured above) off to a cottage with the bf. I was stuck in Ottawa, working the whole long weekend. ugh.

Anyways, enough whining. As some of you may notice, I left the “crisscrosses” out of the title of this recipe because I added chocolate chips and I found that the crisscrossing action was not as effective when chips were in the way! So I just pressed them down a bit with my hands and that seemed to do the trick. These cookies were very yummy! I loved the sugar coating on the outside. I omitted the nuts in exchange for the chocolate chips, but otherwise stuck to the recipe. I myself am a fan of softer cookies, so after the first batch came out a little harder than I would like, I played around with different times (anywhere from 10 to 12 minutes). Then the bf and I did a little taste-testing. We agreed on the least baked ones as being the favourite but I am waiting to hear how the cookies went down at the cottage to let you know what others thought! These are a cookie I would make again, they were quick and easy and went over quite well with both of us!

Note: There was nothing said about which was the preferred cookie but apparently the cookies were all eaten up by the end of the first night! I will take that as a good sign:)

Thanks to Jasmine of Jasmine Cuisine for selecting this weeks recipe. You can find it on page 78 of BFMHTY or head on over to Jasmine’s blog to check out the recipe.