Lavender Champagne Cake with honey cream cheese frosting

I have absolutely no chill when it comes to this cake.



It’s amazing. And that’s a bold statement. But so amazing that I ate it for breakfast before Mr. LTSL was even awake. I wish I was lying but #RealLife.

And I would only make it for the specialist of occasions … you know, like Friday night.

Kidding … kind of.

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But it’s mother’s day weekend and we gotttaaa celebrate mama!! Also, this mother’s day is super-extra-special aannnnd we need cake.cake.cake.!

First, HAPPY MOTHERS DAY to all the people mamas out there, all the expecting mamas out there, all the adopting mamas, all the pet mamas, and all the women who are holding it down!!


I have no words for my mom, seriously she’s my everything – she loves cake, her laugh is infectious and her kindness can put mother Teresa to shame (not true, mother Teresa wins life … by Mama LTSL comes a very close second).Don’t get me wrong though, her sass is something similar to Queen Bey’s Lemonade video. I’ll just warn you, don’t mess with mama’s family – she’ll juice you!!


Now that we’re all afraid of my mom – let’s talk cake!! More specifically naked cake … such as this one. Funny story, a couple years ago for my bridal shower I wanted a naked cake – something with fruits and fresh flowers, simple but elegant. I walked into a bakery and simply asked Hi, do you guys do naked cakes – the kind baker responded, why – yes, I’ve done a few ass cakes over the years.

I looked at my mom – my mom looked at me and we walked out pretty much peeing our pants.

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But this cake. AHH – the lavender makes it taste like spring, the honey cream cheese frosting is sweet but not too sweet and it’s sooooo preeeetttyyyy!! Also, champagne. YYYEEESSS! We’re winning folks, simply winning all of the golden stars.


Lavender Champagne Cake with honey cream cheese frosting

  • 3 cups all-purpose flower
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • ½ tbsp. dried lavender
  • ½ tsp lemon zest
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 2 cups champagne
  • Prepared cream cheese frosting
  • 1 tbsp honey


Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 1 10 inch and 1 8 inch because you realize your 9 inch pans are at your parent’s house after making the batter *rolls eyes*).

In a bowl combine flour, baking powder sea salt, lavender and lemon zest .

In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy.

Add vanilla and beat in the eggs one at a time.

Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling.

Pour batter into pans and bake 35 minutes.

Let cool.

In a small bowl, combine can of cream cheese frosting and honey.

Once the cake has cooled, cut each cake in half horizontally and frost the middle. Stack each layer and repeat, only frosting the middle ( that’s why it’s called a naked cake heh. without any bums in sight).


Lemon, Coconut Sweet Bread

I have a little bone to pick … with life that is.


Why is Meyer lemon season seriously .0823123 seconds long?!?! And how the heck to I get my hands on some without them going bad?!

See, originally I wanted to make this recipe using Meyer lemons – because they’re so little and cute and lemony, but not super tart. So I bought a bag ( I could have bought a car for less … by.the.way. – not the point) I ended up keeping them on my counter for a couple of days – and poof – they turned.

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So I used regular lemons. And this bread came out spectacular however if you have Meyer lemons, please use them instead and kindly send me a slice of bread … and a box of tissues.

Rant over.


Also, why do people say, I have a bone to pick .. that’s gross – I’m kind of wishing I didn’t say that now. But what’s done is done – when life gives you lemons – make bread … okay, now I’m definitely wishing I didn’t say that. Although, I would be lying if I said I wasn’t on the floor laughing.



Normally, I share what I bake for the blog with family, friends and co-workers – this bread though, it didn’t even make it out of our home … the top gets so crusty and it smells so lemony as it bakes. I’m clearly welcoming spring with open arms with the combination of lemon and coconut – it was a gamble with the citrus and sweet coconut buuuttt Daaaamn, Daniel!


Lemon, Coconut Sweet Bread


  • 1 ½ cup sugar
  • ½ cup brown sugar
  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp sea salt
  • 2 Tbsp Lemon Zest
  • ½ cup dried coconut
  • 2 eggs
  • 1 tsp lemon juice
  • ¼ tsp Malibu rum
  • 2 c milk
  • ⅔ c olive oil


Preheat oven to 350 degrees.

In a large bowl, combine brown and granulated sugar, flour, baking powder, sea salt, lemon zest and dried coconut.

In a separate bowl, beat eggs, lemon juice, milk, Rum and olive oil.

Combine, the wet and dry ingredients.

Pour into a well-greased loaf pan and bake for 1 hour ( it should pass the crumb test by this point)


Orange Cranberry Muffin Cookies


We’ve got some cookie, cake, muffin top, biscuit type action happening here!!

These cookies are daaaarrrrnnn tootin fun #DTF ( Name that show, and no – not jersey shore), but I don’t know if I can actually call them a cookie.

Can we just call them breakfast?! Oranges, cranberries and muffin top crumble?!?! Wait, does that kind of remind you of a coffee cake.

I feel like my recipe is going through an identity crisis!!

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Does it all cancel out, if it’s deeeelicious?!

Heh – the weather around Toronto is also going through a bit of an identity crisis — I know I will regret these words come February but it’s December uno and I haven’t seen any snow … HOW THE HECK WILL WE HAVE CHRISTMAS WITHOUT SNOW?!?! In random news, did anyone go black Friday shopping?!? Cyber Monday clicking?!!?


Oh the holidays … soooo darrrrrnnn tootin fun!!









Orange Cranberry Muffin Cookies

Cookie Ingredients

1 1/2 cups flour

½ cup cake flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup butter, softened

1 cup sugar

1 egg

1/3 cup milk

1 teaspoon orange extract

2 teaspoon mixed peel (or orange zest)

1 cup dried cranberries


Topping ingredients  

¼ cup flour

¼ cup turbinado sugar

2 tablespoons butter



In a small bowl, combine topping ingredients. Set aside until you are ready to use.

Combine flours, baking powder, and sea salt in a bowl, set aside.

In a bowl cream together butter and sugar. Add in egg and beat until combined. Add milk, and orange extract.

Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in mixed peel and cranberries.

Refrigerate the dough for at least one hour.
Once chilled, scoop out large balls, placing at least an inch apart on your prepared baking tray. Top with prepared topping .

Bake for 15 minutes, at 325.

Allow to cool on baking sheet for at least 5 minutes, before transferring to a wire rack.


Honey Roasted Plum Pound Cake


Mmmm the smell of this cake alone will have you swoon!! And if that doesn’t work look at all that crumb!!

Funny story — I know that prunes are really dehydrated plums – but I always wondered, how the heck do every day plums that we see, end up looking like those prunes ?!? There’s no similarity how is this even possible ( yes …  these are the things I wonder about😦 )

And then I found these!!


Ontario Blue Plums … don’t these look more like prunes?!!?

… Prunes are a weird way to start today’s post, I apologize – the cake makes up for it.

And the crumb topping … ohhh the crumbs.


I’m definitely one of those lovely ( read : slightly annoying) people that stand over things like this carefully picking away at the most crunchiest ( completely toasted) crumbs. That’s also the reason that I make extra crumb mixture … you can definitely half the recipe and still have more than enough for a delicious topping.

And shall we talk about this honey roasting business .. so good! It makes your home smell like fall … and with the cinnamon in the cake … ahhh i can’t even deal!

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Honey Roasted Plum Pound Cake

Roasted Plum Pound Cake 

12 blue plums cut in half

1/4 cup Honey

1/2  cup water

2 cups all- purpose flour

1/2 cup cake flour

1/2 cup margarine

1/2 cup milk

2 large eggs

1 tsp cinnamon powder

1 tsp ginger powder

1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp vanilla

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Crumb topping 

1  cups all-purpose flour

1/4 cup Rolled oats

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup melted margarine

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Preheat oven to 400 of – on a large baking tray, spread halved plums skin side down – drizzle with honey.

Bake for 40 minuets.

Remove from oven and allow to cool.

In a large bowl, whisk together flours, cinnamon, ginger powder, baking powder and baking soda.

In a medium sized bowl, whisk margarine, milk, eggs and vanilla.

Plums should be cooled by now. Place all of the plums and any syrup that was created into a blender. Add water. Blend until plum sauce created ( approximately 3 minuets on high)

Add plum mixture to whisked liquid ingredients.

Add all of your wet ingredients, to the dry. Mix well.

In a small bowl, combine all of the crumb topping ingredients. Crumble with your fingers.

Lower oven temperature to  350 oc.


Fill a prepared loaf pan, and sprinkle with crumb topping.

Bake for 50 minutes.



Pumpkin Walnut Pumpkin Spice Swirl Bread

Happy Thanksgiving weekend to all of my Canadian Buddy-old-pals!!

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This long weekend ( like many long weeks) to me is the official kick off of fall … warmer clothes, my heat goes on in my condo (yippee)’s also the official kick off of hockey? YEEESS!! Hahaha .. you can take a girl out of Canada, but you can’t take the Canada out of a girl.

Do you guys remember making hand turkeys when you were younger? … I’m pretty sure I did in elementary school … and then things got a lot more sophisticated when we began making placemats in grade 5. Those were the cool days!!


This weekend Mr. LTSL and I will be spending it with family, there’s sure to be lots of food and probably a few post-turkey naps tossed in.

I hope you all have a beautiful weekend, filled your loved ones … and a little (or a lot) of turkey doesn’t hurt either. And while the focus maybe on dinner, I have a breakfast that will blow your family away.


Almost too pretty to eat. Almost. And then you take a bite, and you’re in love.

Pumpkin Walnut Pumpkin Spice Swirl Bread


 1/2 cup milk

3 tablespoons butter

2cups all purpose flour

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons active dry yeast

1/2 teaspoon sea salt

n a medium sized bowl, heat milk and butter in microwave for 1 minute should be warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Mix until well combined. If the dough is too sticky, add 1 table spoon of flour at a time, until you get a firm dough. On a lightly floured surface, place dough and knead until smooth and elastic. Form into a ball.

Transfer the dough to a lightly oiled bowl.

Cover and allow the dough to rise for 2 hours.

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 ½ cup Pumpkin Puree

1/3 cup brown sugar, packed

1 tablespoon pumpkin spice

¼ cup walnut halves

1 large egg, beaten

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the pumpkin puree, brown sugar and pumpkin spice. Set aside.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Spread the pumpkin  mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Starting lengthwise, roll the dough like you would a cinnamon roll. Pinch together the edges to seal.

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Using a sharp knife, cut the rolled dough in half lengthwise. Pinch together one end of the dough and braid the two long strands. Pinch together the remaining end. Form the dough into a circular shape and pinch together the pinched ends. To create a pumpkin swirl wreath.  Transfer the circle to a lightly greased cast-iron beaten egg. Gently tuck in walnut halves sporadically around the dough. Bake for 30 minutes.

Remove from oven and allow to cool for at least 30 minutes. Dust with icing sugar and serve.


Enjoy, remember to take a moment this weekend to remember how lucky we are to live in such an amazing country – with all of the opportunities presented to us. Take a moment to be thankful for great friends, your health and you’re happiness. It’s the simple things … like how amazing your house now smells😉


Condensed Milk Pound Cake


We should eat cake

You know, since it’s almost bikini season and all that jazzy-ness!!

Heh. Bikinis … such a joke.

They’re such itty-bitty, stress inducing son of a guns.

I saw we forget our worries and fill the voids of our life with delicious – dense Condensed Milk pound cake?!?!


Obvs.  Like there is another rational option. Hiiii – and life is all about balance ( no, not a slice of cake in each hand … hehehe )

This cake is lightly sweetened, crazy smooth, and extremely dense – it would make the perfect base for a strawberry short cake,– or loaded with ice cream on top, or a fruit trifle!! Side note … every time I hear the world trifle – I think of Destiney’s child – You triflin’, good for nothing type of brother….. Silly me, why haven’t I found another? Stop it, don’t tell me, you don’t listen to a little Destiney’s child now and then.


Maybe you don’t maybe it’s just me. Maybe I’m super addicted to 90’s music right now .. Maybe this post is super random and I should stop babbling and just get to the cake recipe.



Condensed Milk Pound Cake

  •  1⅓ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup Margarine at room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup sweetened condensed milk
  • 1 teaspoons vanilla extract
  • 1 Tbsp Lemon Juice

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  1. Preheat your oven to 325 degrees.
  2. Spray an 8½ x 4½ inch loaf pan with non-stick cooking spray and set aside.
  3. In a bowl, sift together the flour, baking powder and salt and set aside.
  4. In the bowl cream the butter and sugar. Add the eggs one at a time, mixing after each egg until well blended. Add sweetened condensed milk, vanilla and lemon juice to the butter mixture and mix until combined.
  5. Add the dry mixture to the wet mixture
  6. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Cool for 10 minutes, then turn the pound cake out onto a wire rack to cool completely.


Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.


All in one meal .. snack?… appetizer?

Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.


 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.

Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.


It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

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 Real life.

Red wine Muenster focaccia


3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¼ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

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 In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.


 Buon appetite!!