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.


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 : 

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!!

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