Peach Blackberry Croissant Custard Cake

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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.


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.


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.


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


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


Directions : 

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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.

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Slice & Enjoy!!

Fall Oatmeal Harvest Cookies

Surprise – – Surprise I have cookies for you to celebrate the 1st of October!!

It’s love.

My love for you … and cookies that is. 

Let’s rewind for a second though, OCTOBER 1st?! How is it that the year is just zipping by?

Next weekend, is Thanksgiving – and then Halloween –  and then American Thanksgiving (yes, I celebrate both :$ …with lots of food of course) – then Christmas parties – holiday dinners – Kris Kringle – Christmas Eve – Christmas Day and before we know it it’s New Years Eve😦 . Throw in a couple birthdays, anniversaries, LTSL events and …..

*yawn* I’m tired just thinking about all of it.

The truth is, I say it exhausts me (and it does) but I love it. I love it all. Especially Christmas. LOVE LOVE LOVE  LOVE CHRISTMAS. It’s a big deal in the LTSL home, and not just for the cookies, although they do help to sweeten things up.

Speaking of cookies – – Lookie, lookie what I have for you.

These little puppies were highly highly highly inspired by this week’s Sunday’s With Joy. See, I sat down to read over this weeks recipe for Sweet Potato Chocolate Chip Cookies. I started making a couple of adjustments … tweaking here – – tinkering there and before I knew it — I pretty much had a brand spanking new cookie

But these cookies do have sweet potatoes in them. And they also have carrots … and oatmeal… and nuts … can we call this a breakfast cookie, since there’s all this yummy-healthy stuff in it? AND THERE’S NO BUTTER … and not much sugar. Don’t worry … I’m not turning health monster on you … but remember life is about moderation and if a cookie can be counted on the healthy side of moderation


Fall Harvest Oatmeal Cookies

* inspired by Joy’s Sweet Potato Chocolate Chip Cookies*


1/2 cup chopped carrots

1 cup cubed sweet potato ~ seasoned with 2 tbsp Extra Virgin Olive Oil, 1/2 Tsp Sea Salt, 1 Tbsp Honey.

1/4 Cup Brown Sugar

1/4 Cup Granulated Sugar

2 Large Eggs

1/2 Cup Extra Virgin Olive Oil

1 Tbsp Vanilla Extract

1 1/2 Cups Flour

3/4 Cup Rolled Oats

1 1/2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tbsp Cinnamon

1 Tsp Ground Nutmeg

1 Tsp Ground Ginger Spice

1 Tsp Sea Salt

1 Cup Trail Mix

1/2 Cup Dried Cranberries

1/4 Cup Flax Seeds.


Preheat oven to 425 oc. Prepare baking tray for your vegetables.

In a medium sized bowl, mix together seasoned sweet potatoes and carrots. Arrange on baking tray and roast for 25 minutes.


Remove from tray and mash. Your sweet potato, carrot combination should resemble thick mashed potatoes.

Lower the oven temperature to 350 oc.

In a large bowl, combine sugars, eggs, olive oil, vanilla extract and mashed vegetables. Set aside.


In a medium sized bowl, mix together flour, oats, baking powder, baking soda, cinnamon, nutmeg, ground ginger and sea salt.

Combine your wet and dry ingredients, and mix well.


Add trail mix, cranberries and flax seeds.  Mix. Scoop onto prepared cookie sheet and bake for 15 minutes.

Happy October Sweet Hearts, enjoy everything this cozy month has to offer


Sunday’s With Joy: Shrimp Mango Salad with Maple Mustard Almonds

With all the cookie munching going on around here and while burying myself in mounds of butter, sugar and flour I noticed LTSL has been lacking something.

Something VERY important.

A salad.

Children of the playground, the fact is life is about balance.

It should be a mix of eating healthy, exercising, laughing, loving, having great friends and family … aaannndd of course a cupcake – – or two. But all in moderation.

Personally, I work out and eat well Monday to Thursday and then on the weekend (yes, my weekend starts on a Friday🙂 )  I allow my body to rest and indulge in a little sweet satisfaction.  Honestly, I hate working out. HATE IT. I cry, scream and curse the entire time. But after – – I feel like superwoman and I’m happy to go about my day.

I also do it because I like eating things like this … and do we even have to go into my cookie cravings.  But I save that for the weekend.

During the week, I need salads – whole grains – lean meats and to have my cupcake kicked when I work out. I crave fresh vegetables and the crunch of an apple … or two.

I need it all. And it needs to be pretty. And delicious.

This week, I worked my magic and added a splash of Sunday’s with Joy and….


Shrimp Mango Salad with Maple Mustard Almonds

1/2 Cup of Joy The Baker‘s Honey Mustard Cashews (see below for alterations)

2 Firm Mangos ~ thinly sliced

1/2 Sweet Bell Pepper ~ thinly sliced

1 Medium Carrot ~ thinly sliced

2 Cloves of Garlic ~minced

2 Tbsp each of fresh Cilantro ,Basil, Mint and Thyme ~minced

2 Tbsp Lime Juice

1 Tsp Granulated Sugar

1 Tbsp Fish Sauce

1 Tbsp Sriracha Sauce

1 Cup of pre-cooked shrimp, seasoned to taste with Salt and Pepper


Joy The Baker’s Honey Mustard Cashews

*Note: I used Joy’s recipe, that can be found in her fantastic book … buy it, trust me. It’s a classic and a keeper. It doesn’t even have time to sit on my shelf. I substitution Maple Syrup for the mustard and used Almonds instead of cashews.


Shrimp Mango Salad

Prepare all of the ingredients, as advised above.

Toss together all of your vegetables and seasonings.

In a small bowl, whisk lime juice, sugar, fish sauce and Sriracha.

Add your salad dressing, to your vegetable and herb mixture and toss.

Top with shrimp and sprinkle with Almonds.

With all this yummy action, I don’t mind skimping on the sweet treats for a while.

Enjoy my sugarpies


Sunday’s With Joy : Blueberry Orange Almond Waffles

Would it be strange that I’m about to admit the best waffles I’ve ever made are actually pancakes – – confused? I don’t blame you.

It’s a double whammy SWJ week… I juuuust happened to miss the weekend when we were all supposed to make these little delights, and because I’m a blueberry feen and breakfast is my favourite meal of the day – –  I began having nightmares when I missed making Joy’s Blueberry Orange Pancakes.

I knew I needed a little blueberry-orange love in my life.

And it’s always a good time for breakfast. Always. Especially pancakes. Or in this case … waffles.

And sooooo … I sprinkled some joy into my life and took her ever so amazing pancake recipe – – and made waffles.


That’s how good they are. Totally cap-lock worthy, and you must say it all in one breath.

Let’s just get down to business….

Blueberry Orange Almond Waffles

  1. There are fireworks going off all around the kitchen at this point – the smell alone will knock your socks to the moon and back!!

Do I hear waffles for dinner tonight? – tomorrow’s breakfast, brunch, lunch, mid-day snack …. All of the above??!?! I like the way you think!!

Enjoy my loves


Triple Grain Trail Mix Breakfast Cookie

Hola, mi amigas … how is everyone doing today?!?!

I’ve been in a mood lately – – a cookie kind of mood ( when am I not in a cookie kind of mood)

And when I’m in a mood … I gotta gotta gootttaaa do something about it.

So I did.

And taaa-daaaaa!!

Remember how I was telling you guys about Sarah, my April Foodie Pen Pal … (side note: STOP SLACKING sign up for May buddies … you get yummy stuff in the mail, and get to meet spanky people!!)  

Back on track … remember how I was telling you about Sarah. Well I sent her these … as well as some gourmet chocolate… a cute cupcake change purse and I also sent her these cookies.

And now I want to share them with you🙂

I don’t mean to be bossy … but make them.

They’re yummy ….

They’re relatively healthy … relatively … or so I told myself.

I’ve actually been able to convince myself that these are so healthy I need to have them for breakfast😀

Cookies for breakfast.

Ohhh what a concept – what an idea – – what a dream come true!!

Besides taking over the world, my other ambition in life is to completely satisfy the cookie monster.

True story.

Now that I think about it, it’s possible that we were probably meant to be best friends – he’s cute, cuddly, eats cookies 24-7…  what else do you need in a BFF?!?!

Go ahead … have a cookie or two (dozen) for breakfast!!

Triple Grain Trail Mix Breakfast Cookie

1/2 cup Butter, room temperature

¼ Cup Brown Sugar

1 Egg

½ Tsp Vanilla

¾ Cup Flour

½ Tsp Baking Soda

½ Tsp Cinnamon

½ Tsp Nutmeg

½ Tsp Sea Salt

1 Cup Oats

¼ Cup Barley + ¼ cup boiling water (allow to sit until the water is absorbed and barley puffs)

¼ Cup Quinoa + ¼ cup boiling water (allow to sit until the water is absorbed)

½ Cup water

1 Cup Trail Mix dried fruit and nut mix


Preheat oven to 350 oc. Prepare Cookie sheet ( I used a muffin top pan … :D)

Over low heat, in a small pot add puffed barley and quinoa – add ½ cup of water and allow to simmer until all of the water is absorbed ~ approximately 15 minutes. When finished, remove from heat and allow to cool.

In the meantime, cream butter,  brown sugar, egg and vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.

Mix’er up!! Add your dry mixture to the wet stuff. Next, add the oats. Then the cooled barley/quinoa mixture

And last but not least … the trail mix.

Fill your pan/ form into 12 large cookies.

Bake 15 minuets.

Allow to cool (well… at least don’t chomp them when they are still hot enough to burn the roof of your mouth :))

Breakfast of Champions😀

Breakfast is served.

Have a great weekend my loves, I’ll be back on Sunday – brining a little joy to your life


Roasted Almond Dark Chocolate Chunk Coconut Cookies aka RAD Triple C

If I could bathe in these cookies – I would!

If it were possible to live in a house made of these little bad boys – – it would be done in an instant!!



…. Seriously, why hasn’t someone – anyone for that matter of fact – created a perfume that smells like fresh-baked cookies right from the oven?!?

– – especially THESE cookies!!

I’ll cut you a bit of a deal, you create the perfume that smells like this deliciousness … tickling your nose with the scent of toasted coconut, meshed with nodes of deep dark delicious chocolate and roasted almonds. Send me a bottle and then I’ll leave you to live happily ever after and you roll around and do somersaults in your bazillion of dollars.


Or… if that’s a bit far-fetched, just make these cookies and hundred times and then eat all of them until the smell begins to ooze from your pores.

Don’t mind the tummy ache and extreme sugar rush – – you would smell ahhh-maay-zing! :D 

Orrr … (this is my last option) – – you could just make yourself a batch and bask in the wonderfulness as the smell dances through your kitchen as they bake.

Either way – – fall in love with these gems.

Roasted Almond Dark Chocolate Chunk Coconut Cookies aka RAD Triple C

yield : 2 dozen cookies

1 Cup Butter

1 Cup Granulated Sugar

1 Cup Brown Sugar

1 Tsp Baking Soda

2 Tsp Water

1 Tsp Sea Salt

2 Large Eggs

1 Tsp Coconut Extract

2 1/2 Cups Flour

1/2 Cup Unsweetened Grated Coconut

1/2 Cup Coarsely Chopped Lindt Roasted Almond Dark Chocolate


Preheat oven to 350 oc . Prepare a cookie tray by lining with parchment paper or lightly spraying with non-stick cooking spray.

In a small bowl, mix baking soda and water. Set aside for later use.

In a large bowl, cream together butter and both the granulated sugar and the brown sugar.

Next, add the baking soda mixture, sea salt, eggs and  coconut extract.

Then, add the flour. Mix until well combined.

Last, add your coconut and chopped chocolate.

Spoon your cookies onto your prepared sheet and bake for 12 minuets.

This is the best part – – get ready for that sweet smell to hit you🙂

Remove from oven – allow to cool and then … get whisked away to a RAD triple C paradise.

Happy cookie eating my loves!!


Stay tuned for my post later this week to find out how you can get your hands on a dozen cookies without having to move a muscle or setting foot in the kitchen😀

Melt in your mouth Eggnog Bread

I know Eggnog is a pre-christmas, christmas/holiday thing.

I know christmas is over and so are the holidays (wwwhhhhhhhyyyyyy…..😦).

But I LOVE all the spices, and the flavour of eggnog.

Annnndd… it’s still freezing cold outside!! Therefore, all I want to do is stay warm and cozy-toasty inside, and wrap myself with a blanket made from this bread.

Is that creepy? …. errr – sorry sometimes I get a little too excited (… or all the time ).

This bread though, is truly that good.

In fact, the first time I made it was before christmas – and after tasting it, I needed to instantly slice it , wrap it , and freeze it just so I wouldn’t gobble down the entire loaf.

Something about it – – it literally just 

That’s right, no chewing necessary. You could technically call this a lazy person’s bread. Bake it. Pop it in your mouth and just enjoy.

No chewing – just savouring. Now, that’s my kind of bread!!

Soo, don’t just sit there – go pick up a box of eggnog that’s now on sale (YAY!!) and bake yourself some bread.

Melt In Your Mouth Eggnog Bread

2 1/4 Cup Flour

2 Tsp Baking Powder

1 Tbsp Ground Cinnamon

1 Tbsp Nutmeg

1 Tbsp Ground Ginger Powder

1 Tsp Salt

1/4 Cup Melted Butter

1 Cup Cinnamon Spread (found in the jam/ peanut butter isle at most grocery stores)

3/4 Cup Brown Sugar

2 Eggs

1 Cup Eggnog

1 Tbsp Rum extract

1 Cup Sliced Almonds (divided 1/2 x 1/2)


Preheat oven to 350 0c and lightly spray an 11 x 7 bread pan.

Combine together all of the dry ingredients – Flour, baking powder, cinnamon, nutmeg, ground ginger and salt.


In a standing mixer (you can also use a hand mixer), add  butter, cinnamon spread, brown sugar and eggs.


Next, add the dry ingredients alternating with the eggnog.


Only mix until incorporated. After, carefully fold in 1/2 cup of the sliced almonds.

Fill your bread pan, and sprinkle the other 1/2 cup of sliced almonds on top.

Bake for 40 minutes.

Hot and Fresh... right from the oven

Dig in Sweet Hearts … this bread is calling your name🙂

Stay warm & cozy Sweethearts