Peach Blackberry Croissant Custard Cake

IMG_5332 IMG_5327  IMG_5326

As if anything says sum-sum-summmaaa time like fresh berries, peaches, sunshine and cake.

It’s very possible I just added the cake part, but look how peeerrrrdy this cake is.

IMG_5401

It’s a stunner!! It’s all bright and fruity and custardy and pretty deerrn easy to make.

Your weekend needs a little cake.

Life needs cake.

I need cake.

IMG_5358

Heh. So fun fact – every week when I do the grocery shopping there are a couple items you will always find in my trolly

  • Milk
  • 5 oranges, 2 apples, 2 pears, strawberries ( if they’re in season)
  • Kale
  • Snacks for Mr. LTSL … which means any one of the following, Apple Danishes, butter croissants or Belgian waffles and Jello.

… every week I pick up a container of either Apple Danishes, butter croissants or Belgian waffles for Mr. LTSL and normally it finishes once Friday rolls around.

IMG_5360

Except when there are leftovers and I have to find something delicious and snazzy to do with it. So I make cake.

IMG_5323

Peach Blackberry Croissant Custard Cake  

2 Large Peaches

1/4 cup water

1 cup + 1 tbsp granulated sugar ( separated 1 cup x 1tbsp)

4 stale croissants, torn into 8 pieces each

1 ½ cup blackberries (separated ¾ cup x ¾ cup)

4 eggs plus 2 egg yolks

3/4 cup whole milk

1 cup cream

1 tsp almond extract

1 tsp vanilla extract

¼ cup brown sugar

1/2 cup ground almonds

1 tsp cinnamon

1/2 tsp ground ginger

1/3 cup sliced almonds

1 tbsp turbino sugar

IMG_5335IMG_5342IMG_5350

Directions : 

IMG_5357IMG_5360IMG_5363 IMG_5374

Preheat oven to 325. Liberally spray an 8-inch cake pan.

Heat water and  1 tbsp of sugar in a large pan over a medium heat, add peaches and cook until the water is absorbed by the peaches . Remove from heat, and allow to cool.
In a large bowl, whisk eggs, yolks, remaining 1 cup sugar, brown sugar, milk, cream, almond extract and vanilla extract until well combined.

In a separate bowl mix ground almonds with cinnamon and ground ginger.

Add 1/3 of torn croissants to your prepared cake pan.

Add ½ of peach mixture and toss in ¾ cup of blackberries. Over your fruits , add ½ of your spiced almond mixture.

Make a second layer, using the exact same process.

Last, add remaining 1/3 of torn croissants, pressing down gently to secure all of your flavour. Pour your liquid mixture over your cake and allow to stand for 1 hour.

Next, top with sliced almonds and turbino sugar.

Bake for 45 minutes.

Remove from oven, and allow to cool completely -this also helps the liquid mixture settle – should take approximately 45 min.

 IMG_5407 IMG_5403 IMG_5411

Slice & Enjoy!!

Advertisements

Victorian Sponge tea Cake

IMG_6021 IMG_6024

Woooooooooooo it’s May 2-4 weekend … except it’s not May 24th heh. But we’re full on celebrating Queen Victoria’s birthday.

Happy Birthday Vicky-darling, you look marvelous in your blingout crown and swanky dresses!!

What that means for us regular folks iss…..

Fireworks

Strawberry Short cake

Suuuunnnshhhiiinnne

And the cottage …

IMG_6027

YEEESSSS – for most Canadian’s this weekend is the official – unofficial first weekend of summer!! And I can’t wait to get it started 🙂 … ironically I also always start celebrating my birthday this weekend … even though it’s still a couple days away. It’s part of our family tradition… while I refuse to blow out my candles earlier than the actual day ( apparently it’s bad luck) I WILL be indulging in cake, ice cream, and wearing pretty things that make me want to shoot sparkles out of my fingertips.

I’m puuuuuuuuuuuuuumped!!

Mr. LTSL and I actually have a crazy packed weekend ahead of us … spending the weekend at my parent’s place … engagement … wedding … Food Truck Eats at peller estates ( HELLO … pretty much my idea of a mini Disneyland … and there will be wine) .. picnics at the lake… brunching… laughing … loving… did I mention there will be cake?!

Speaking of cake, look at this beauty.

??????????????????????????

Victorian sponge… it’s a thing. And its crazy delicious … and wicked *that word that rhymes with joist  … but starts with an “M” and makes my blood crawl when anyone says it*aaaannnd it’s so pretty and dainty.

Whether with a cup of afternoon tea, or downed with ice cold lemonade … I feel like you should get jiggy with this cake ( I welcome anyone that wants to pull me out of the 90’s … except don’t because I secretly want to forever be Kelly Kapowski)

This would also be an amazing base for a strawberry short cake … ooorrr double/triple the recipe for a layered naked cake …. WINNING!

????????????????

Victorian Sponge tea Cake

 Ingredients:

4 eggs, room temperature

2 cups sugar

1 tbsp vanilla extract

1-1/4 cups all-purpose flour

1 cup cake flour

2-1/4 teaspoons baking powder

1-1/4 cups 2% milk

2/3 cups butter

Raspberry jam

Icing sugar ( for decoration)

Berries ( optional, for decoration)

????????????????

Directions:

   IMG_6014

1) Preheat oven to 350 degrees F. Grease a large doughnut pan or an 8 inch cake pan . Set aside.

2) In a large bowl, beat eggs thick and lemon-colored. Gradually add sugar and vanilla.

3) Sift flours and baking powder. Gradually add to batter, beating at low speed just until smooth.

4) In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter and beat just until combined.

5) Pour baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

6) Once cooled –  on one half spread with a thick layer of raspberry jam, on the second half spread with cool whip. Sandwich the two halves together

7) heavily dust with icing sugar & top with berries if desired

??????????????????????????

Happy days my lovely interweb friends

Baklava cake

IMG_5022

Calling all Mothers – or children of mothers who are both sweet and total nut cases!! You know, the ones with open arms for a warm hug but also willing to turn the radio on loud and fist bump with you while driving, the ones who randomly call you on a Saturday morning, to find out what makes pancakes fluffly – the same ones you will call you to give you a pep talk and say “ woman, it’s Wednesday – pour yourself some wine and move on”.

IMG_4959

YES, those are the mama’s this decadent dessert is for aka my mother.

IMG_5566

Aww aint she a cutie!

IMG_4972 IMG_4990

My mom is actually the weirdest dessert person, she loves dessert – but doesn’t have much of a sweet tooth. Isn’t that weird?! She isn’t a fan of anything with chocolate – nor anything too sweet. Hand her a pie, she’s happy – bumbleberry cobbler hhhheeelllooo happy place – but a chocolate fudge fra-lee-lah, yea she’ll pass. When I first created this recipe, I wanted something special, I wanted it to taste like spring, taste like complete happiness and look like I spent the entire afternoon in the kitchen without actually doing so.

IMG_5019

This baklava cake wins on so many levels. Not only is a sweet way to say thank you to any special person in your life it’s also heeeellllla-delicious.

 Baklava cake 

IMG_4989

Ingredients:

Baklava Layers

(40) 9 x 14-inch Sheets of Filo Dough

3/4 Cup Butter, melted

2 cups crushed red pistachio

1 cups Crushed Walnuts

1 ½ cups crushed pecans

1/2 Cup brown Sugar

2 Teaspoon Cinnamon

¼ tsp nutmeg

¼ tsp ground cardamom

 Honey Rosewater Syrup

1 and 1/3 Cups Granulated Sugar

1 Cup Water

1/3 Cup Honey

1 Tablespoon and 2 Teaspoons Lemon Juice

1 tbsp rosewater

IMG_4976 IMG_4982 IMG_5006 IMG_5008

Directions:

Bring the sugar and water, to a boil in a small pot. Add the lemon and the honey and rosewater stir well, and lower the heat to a simmer. Allow the mixture to simmer for 10 minutes, stirring every 2-3 minutes. Remove from heat, allow to cool to room temperature, and then refrigerate.

In a medium-sized bowl, mix together the nuts, sugar, cinnamon, nutmeg and cardamom.\

Remove phyllo from packaging any lay on a flat surface, cover stack with a damp cloth ( this helps with the dough not drying out!!).

Preheat oven to 350 oc – liberally grease spray a medium sized spring-form cake pan.

Working with one sheet at a time, spread ( you can crumple, so that it fits the pan) one phylo sheet to cover the bottom of the cake pan. Lightly brush with melted butter. Repeat until you have 8 layers. Next, take 1 ½ cups of your nut mixture and spread over entire phylo layer. Repeat until you have 3 layers. Last, create one more “top layer” of 8 sheets of phylo.

Bake for 1 hour. Remove from oven and allow to cool.

Next, pour all of your honey rosewater syurp over the cake. Allow to sit one hour, so that all of the liquid is absorbed by the phylo dough.

IMG_5010 IMG_5011 IMG_5013 IMG_5014 IMG_5016

Slice and serve to that special woman of yours. Happy Mother’s day to all the wonder woman out there, Happy weekend to all you fine looking folks – now someone grab me a fork – we gots cake to eat!!

IMG_5024 IMG_5031 IMG_5026

Condensed Milk Pound Cake

IMG_5045

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?!?!

IMG_5075

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.

IMG_5082

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.

Done.

IMG_5041cIMG_5048

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

IMG_5052 IMG_5056 IMG_5060 IMG_5063 IMG_5068 IMG_5071

 Instructions

  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.

IMG_5088

Chocolate Chip Cookie, Chocolate Fudge, Chocolate Chip Cheesecake

When a box chockfull of chipits chips show up at your front door two immediate thoughts came to my mind

IMG_3491

1)      I need to dump all of this into my bathtub and swim around in it … or at least dump it in a hot tub and have a chocolate bath.

2)      I wonder how many bags I can eat before I get a tummy ache

I did try doing either. But I knew I had to do something spectacular. When Hershey’s Canada sponsors you with 20 bags of chips … what I actually thought was WOOO HOOO CHRISTMAS CAME EARLY!! I wanted to make everything under the sun if possible, and throw some chips in!!

I got milk chocolate, dark chocolate, skor bits, butterscotch chips, chocolate mint, minis, white chocolate and even a bottle of cocoa powder. AKA I hit the jackpot!!

IMG_3494

I’d like to THANK Hershey’s Canada ChipIts a million times over for sending me these goodies, and of course none of this would be possible without the amazing team at Food Bloggers of Canada. For a humble little blog like this … you seriously made a Christmas miracle  a reality!!

 Note: While ChipIts (Hershey’s Canada) did supplement all chips used, all thoughts, opinions, criticisms, hugs, kisses and bowl licking is all mine!!

 Verdict of the goods : I FREAKING LOVED IT!! To be honest, I’ve been using chipit chips for the longest time, I remember growing up making chocolate chip cookies with my mom – we throw butterscotch chips into our oatmeals all the time – and the cocoa powder … darling, I refuse to use any other!! Am I biased … yes. Am I sorry … no.

IMG_3997 

Here’s the fun part … I want to get you in all this chip action!! One lucky winner will ring in the new year with their very own box of 20 bags of ChipIt chips — MERRY CHIRSTMAS, HAPPY HOLIDAYS, HAPPY BAKING!!

There are 6 Different ways to win ( please comment each time you complete each of the steps below – or if you already do)

1)      Answer the following question : Growing Up, what was your go to cookie to make around this time of year?

2)      Like Me on Facebook : Facebook.com/LivingThesweetLifeBlog

3)      Follow Me on Instagram : Instagram.com/LivinLovinSweet

4)      Follow Hershey’s Canada on Instagram : Instagram.com/hersheyscanada

5)      Follow Living The Sweet Life Blog on Twitter: @LivinLovinSweet

6)      Tweet the following : @LivinLovinSweet ’s #ChipItsHoliday Giveaway leaves me Chipper

IMG_4013

 Rules/Regulations/nitty-gritty

1)      Contest Closes TUESDAY DECEMBER 23rd – you will receive your lovely loot in the new year!!

2)      Contest open to those living in Canada only

3)      The Winner will be chosen by a random number generator

4)      You must love chocolate and be willing to share your baked goods with me … just kidding.

 And so, what did I make?!?! Obviously the most indulgent –decadent – amazing treat I could conjure up. What happens when you mix Chocolate Chip Cookies – Rich Chocolate Fudge & Cheese cake?!?! … Happiness.

securedownload (11) securedownload (18)

Happiness is what happens.

Chocolate Chip Cookie, Chocolate Fudge, Chocolate Chip Cheesecake

Chocolate Chip Cookie Layers

IMG_4004

 1 cup margarine

1 cup brown sugar

1/2 cup granulated sugar

1 tbsp vanilla extract

2 eggs

1 tsp baking soda

1 tsp sea salt

2 tbsp cornstarch

2 1/2 cups flour

1 1/2 cups ChipIts Semi-Sweet chocolate chips

 IMG_4005 IMG_4021 IMG_4028 IMG_4041

Preheat oven to 350 oc. Grease and line 2 large spring form cake pans with parchment paper.

 In a large bowl, cream margarine & sugars. Add  vanilla extract and eggs.

Add baking soda, sea salt, cornstarch and flour.

Last, throw in  your chocolate chips.

Divide equally between both cake pans, and bake for 20 minuets.

 Remove from oven and allow to cool … aka, revert from attacking the giant cookies!!

Fudge Layer:

IMG_4092

1 can of condensed milk

2 cups of Hershey’s Cocoa powder

2 tablespoons of evaporated milk

1 cup of unsalted butter, melted

IMG_4094 IMG_4097 IMG_4101

In a large bowl, mix condensed milk, 2 cups of cocoa powder, 2 tablespoons of milk and the melted butter. Set aside, until you are ready to layer.

Cheesecake Layer: 

IMG_4111

2 packages cream cheese, room temperature

1 can (1 1/4 cups) sweetened condensed milk

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup ChipIts Mini chocolate chips

IMG_4113 IMG_4119 IMG_4125

In a large bowl, combine cream cheese, condensed milk, lemon juice and vanilla extract. Mix until silky and smooth ( approximately 7 minutes). Gently fold in chocolate chips.

Now, let’s get our layering on!! 

IMG_4105 IMG_4126 IMG_4128

Remove one of your cookie layers from the cake pan ( leave the other one in the  .. trust me, it will make your life SO much easier!!) using the cookie, that was left in the pan as your bottom layer – carefully spread your prepared chocolate fudge ( the more even, the better … but if not – it’s okay, it still tastes damn good!). Next, layer on your cheesecake batter.

Carefully top your cake with your last chocolate chip cookie.

Refrigerate for at least an hour – best overnight – but I totally understand if you want to faceplant into this beautiful disaster 🙂

securedownload (8)

Happy ChipItHoliday-ing … don’t forget to enter below for your chance to win!! The Holiday season, is about to get a little sweeter for one of you sweethearts.

Toasted Peanut Butter and Jelly Thumbprint cookies

Last weekend, we had the Santa clause parade in Toronto!!

While it seems so early – I suppose it’s not, and as cliché as it sounds I feel like the year just flew by!!

I still remember trying to get ready for last Christmas, here I am now … beginning to think about this one – it’s tres tres cray-cray!!

IMG_2480

Even with the stores flooded with Christmas decorations, Christmas music playing, and cookies in every crevice of Pinterest – I just wasn’t in the holiday mood … yet. Don’t get me wrong Christmas is my FAVOURITE TIME OF YEAR … I get excited and giddy – buddy the elf style!! But it all just seemed soo early.

And then last Sunday. My family and I went to the parade – it was cold – the snow fell – live bands played carols …. It was Christmas time in the city. It was all I needed to get me in the mood. And now, the countdown is on!!

IMG_2460

34 more days and we’ll all be ho-ho-hoing around town ( … I read that, and re-ready it … I mean that statement in the most innocent way possible).

And just because Christmas means nothing in the LTSL household without cookies – I have something extra special for you!!

Toasted PBJ Thumbprint Cookies.

Have we ever discussed my obsession with peanut butter ?!?! Mmmm … remember when I celebrated National Peanut Butter Month?!?

I LOVE THE STUFF.

Also, toasted taste better.

IMG_2484

 Toasted PBJ Thumbprint cookies 

Ingredients

1/2 cup margarine, Softened

1 cup Creamy Peanut Butter

1/3 cup Granulated Sugar

1/2 cup Brown Sugar

1 whole Egg

1 teaspoon Pure Vanilla Extract

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1 2/3 cup All-Purpose Flour

1/2 cup Strawberry jam

IMG_2456 IMG_2463 IMG_2468

Directions: 

1.       In large cast iron pot, add flour to low heat. Toast until lightly brown – stir often to not burn flour. Approx 7 mins.

2.       Remove from heat and allow to cool completely.

3.       Combine egg, brown sugar, peanut butter, butter, vanilla, and beat on medium-high speed until smooth and creamed, Add the flour, baking soda, salt, and beat on low speed until just incorporated, about 1 minute.

4.       Roll into balls and  make an indent, using the back of a 1 Tsp measuring spoon.

6.       Bake 10 minutes.

7.       Remove from the oven and redefine the indent, again using the back of a 1 TSP spoon. While still warm, fill each cookie intent with jam

8.        Allow to cool completely and enjoy!!

IMG_2481

Happy Cookie-ing darlings … and for those who are having heart palpitations over the holiday season, not to worry – I still have one more fall recipe up my sleeve!!

Apple Oatmeal Cookie Cake

The official holiday season kick off is this weekend.

Yes, I just said holiday season.

IMG_2645

THANKSGIVING Is this weekend and I couldn’t be more happy!!

Bring on the turkey, extra gravy – don’t mind if I do … and what’s that you want me to bake with nothing but pumpkin, apples, cinnamon, nutmeg and clove until I’m blue in the face – I’m on it!!

While, I’m no where even remotely ready to think about the big guy coming down the chimney, nor white stuff falling from the sky – thanksgiving is pretty special at the LTSL household and with brand new traditions starting this year – I can’t wait to see what this long weekend holds!!

IMG_2698

I’m thankful for many things, family – friends – YOU – a good job, health.

I’ve said it a million times, but once more doesn’t hurt – I’m a damn lucky little lady!! For the many things I’m thankful for, I’d like to celebrate.

Annndd as the Queen Julia Child say’s herself :

a7d56ff15dc1e822d9c32100e0b4a8f5

And so, we shall have cake!! Apple Oatmeal Cookie Cake. For some reason, this cake reminds me of a huge muffin … which is pretty much all the convincing I need to eat it for breakfast.

We’re celebrating – go ahead, eat the damn thing any time you want!!

IMG_2646

Apple Oatmeal Cookie Cake

Ingredients:
1 ½ cup brown sugar

½ cup granulated sugar
3 large eggs
1½ cups vegetable oil
1 cup apple sauce

3 cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking soda
1 Tbsp ground cinnamon

1 Tsp grated Nutmeg
1 teaspoon vanilla extract
2 grated Golden Delicious apples

Oatmeal cookies ( 1 box) – reserve and coarsely crush 6 cookies

IMG_2607 IMG_2632 IMG_2640 IMG_2644

Directions:

 Preheat the oven to 325°F. Prepare cake pan.

With an electric mixer, beat the sugars, eggs, and oil until smooth. Add apple sauce and mix well.

Sift together the flour, sea salt, baking soda, and cinnamon and nutmeg. Add the flour mixture to the sugar mixture and beat well.

Add the vanilla. Stir in the grated apples.

Pour 1/3 of the batter into your prepared pan. Layer oatmeal cookies. Pour additional 1/3 of batter, layer with cookies, and then add last 1/3 of cake batter – top with crushed cookies and Bake for 1 hour and 30 minutes.

 Remove the cake from the oven, let it cool and slice.

IMG_2692

Party it up, celebrating, thanking, laughing, turkying and loving this weekend darlings!!