Lavender Champagne Cake with honey cream cheese frosting

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

Zero.zilch.nada.

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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!!

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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!!

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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.

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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

DIRECTIONS

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).

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Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

Like most holidays eater weekend means …

An extra day off – yay!!

Tons of food – yay!!

Tons of easter/bunny/spring themed snacks – yay!!

And chocolate – yaaaaay! Yaaaaayyy!! Yaaaayy!!

And naps, there are bound to be a couple naps!

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Again, this year we’ll be doing our annual Easter egg hunt for my parents – seriously, this is the best thing ever. Often my parents would forget where they hid the candy, normally turning into a huge mess, so one year – I think my brother and I were probably in our early 20’s- we turned the tables, and decided to hide candy for my mom and dad.

Best.idea.ever.

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I’ve never seen anything as funny, and they totally get into it. ahhh parents, gotta love them!! Speaking of parents, I feel like I haven’t been home in forever – seriously, I live less than an hour away, and the last time I saw them was like a month ago. It.breaks.my.heart.

But also, real life … I guess. So I’m even more excited than ever to be spending the weekend with them!! Also, there’s nothing like mom’s home cooking in exchange for making her Easter bread…. And carrot cake.

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DEAL!!

Take a lookie look at the cake I got for you today – carrots, cinnamon pecans, annnddd ohhh look at that cream cheese frosting! Sooo … a muffin with frosting?! – pretty much, at least that’s how I was able to justify it when I ate it for breakfast – plus carrots, nuts, dairy in the frosting …. I’m pretty much eating kale.

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Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

1 1/2 cups + 4 Tablespoons vegetable oil ( divided 1 ½ cups + 2 tbsp – 2 tbps)

1/2 cup granulated sugar

1 ½ cup brown sugar

6 eggs

1 Tbsp. vanilla extract

2 ½  cups flour

¾  cup whole wheat flour

1 Tbsp. + 1 Tsp ground cinnamon (divided 1 Tbsp + 1 Tsp)

2 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

¼  tsp. ground cumin

¼ tsp ground cloves

¼ tsp ground ginger

2 large carrots peeled ( 1 finely grated – 2, coarsely chopped)

1 tin pineapple rings

2 Tbsp Honey

Prepared cream cheese frosting  (or you can make your own … )

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Directions

Preheat oven to 400 degrees F.

In a large bowl, combine chopped carrots, 2 tbps oil, 2 tbsp honey and 1 tsp cinnamon and pineapple rings. Roast for 30 minutes. Once finished removed from oven.

Lower the oven to 350 oc and allow carrot-pineapple combo to cool.

Grease and flour  one large 12-inch round baking pan or two 9-inch round baking pans.

In the bowl of a large stand mixer, mix together 1 ½ cup + 2 tbsp oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, add vanilla.

In a separate bowl, whisk together the remaining dry ingredients flours, remaining cinnamon, baking soda, salt, baking powder, nutmeg, cloves, ginger until combined.

Add cooled carrot-pineapple mixture to a blender, and blend to a thick paste ( it should resemble apple sauce) – you may have to add a little bit a water to help the process.

Combine all wet and dry ingredients.

Pour the batter evenly into the prepared cake pans.

Bake for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Remove from oven and allow to cool. In the meantime, prepare cinnamon pecan brittle

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Cinnamon Pecan Brittle

1 egg white

1/4 cup honey

1 teaspoon sea salt

1 teaspoon cinnamon

2 cups pecans

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DIRECTIONS:

Preheat oven to 300 degrees.

In a large bowl whisk together egg white, honey, salt and cinnamon.

Toss nuts in the egg white mixture to coat.  Pour nut mixture onto a parchment paper lined baking sheet.

Bake for 30 minutes, until nuts are browned.

Allow nuts to cool for 5 minutes at room temperature.

 

Assembling the cake

Once cake and brittle has cooled, level off both carrot cakes and break apart brittle.

Divide each cake horizontally (leaving you with 4 or 3 cakes depending on the size of pan used), between each layer, slater on the prepared cream cheese frosting, top with next later of cake. Repeat for all layers. Top the last layer of cake, with your brittle.

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Happy Easter everyone!!

 

Honey Roasted Plum Pound Cake

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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!!

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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.

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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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Directions

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.

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

Bake for 50 minutes.

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Enjoy!!

Baklava cake

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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”.

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

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Aww aint she a cutie!

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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.

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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 

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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

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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.

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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!!

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Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage

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Holy jumpin jones … do I have a pizza recipe that’s about to blow your mind!!

But first, a little story …

A couple of weeks ago Food Bloggers of Canada advertised for their members an opportunity to participate in The Little Potato Company event – each lucky blogger would recipe a couple bags of spuds – make something jazzy – blog about it – and we’ll all live happily ever after.

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So I entered. I did so without even thinking much about it … seriously, this little blog wasn’t going to get the chance – there are so many stinking out of this world bloggers that are members of Food Bloggers of Canada , why would I get the chance of spud serendipity?

Fast forward 2 weeks … and this shows up!! 2 Bags of Something Blue Potatoes & 2 Bags of Fingerlings

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Of course, the first thing I do is call my mom. And this is how the conversation went ;

“Ma, you need to come to my hose to eat potatoes … I just scored 4 wicked cool bags”

“For free?”

“ yes mother, for free …please come over”

“Dear child, no one in their right mind gets as excited as you do over potatoes … but I’ll be over as soon as possible” 

I wish I made that up. I WAS PUMPED!! The Little Potato company chose me … and I hope I did them proud with my

Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage.

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While I was compensated with these potatoes, all opinions are my very own … and now, the good – bad – and beautiful about these little taters.

 Yays:

–          They are little, cute and perfect for roasting alongside your holiday meal

–          LOVE the packaging and how compact they fit in my tiny refrigerator

–          LOVE the burst of blue

–          LOVE the thin skin

–          LOVE that this is a Canadian company

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Nays:

–          I wish the purple run throughout the potatoes ( this may be me, just being picky)

The Beautiful :

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And now, let’s talk pizza.

Seriously when it comes to pizza – quality matters to me, especially when I’m making it at home. I want fresh – I want exotic – I was sweet- spicy – tangy – rich – a crunchy crust, and chewy dough… and I want it to all work together … read : Pizza Snob. And this one … BLEW MY MIND. It’s not too spicy, but there’s a kick and the honey … oooohhh the honey … and the sage … and the walnuts.

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Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage

 Pizza Dough (you can of course, also use store bought!!)

3 Cups Flour

1 Tbsp quick acting yeast

1 Tbsp Sugar

2 Tsp Sea Salt

1 Tbsp Olive Oil

1 1/4 Cups of Water

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Directions:

In a large bowl, combine flour, yeast, sugar, olive oil and water. Mix until well combined.

Pour out onto a floured surface, and knead until a smooth ball forms.

Using the original bowl, lightly spray grease. Place your dough back in, and allow to rise for at least 30 minutes.

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The Pizza

Ingredients:

10 small purple potatoes  thinly sliced, about 1/4 inch thick
½  cup olive oil, divided ¼ cup x ¼ cup

3 cloves minced garlic
1 tsp sea Salt

1 Tsp ground black pepper

1 Tsp curry powder

1 Tsp cinnamon powder

½ tsp ginger powder

½ tsp ground cardamom

¼ cup sliced brie cheese

½ cup thinly sliced turkey kielbasa

¼ cup dried cranberries

¼ Cup + 2 tbsp honey ( divided)

1/2 cup walnuts

1 Tbsp sweet chilli sauce

4 fresh sage leaves

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Directions:
Preheat oven to 425 oc.

In a bowl, combine potatoes, ¼ cup olive oil, garlic & spices. Set aside and allow to marinade.

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In a smaller bowl, combine walnuts, ¼ cup of honey and sweet chilli sauce.

Roll out prepared pizza dough.

Top with marinated potatoes

Sporadically spread your cheese

Add turkey

Sprinkle on your cranberries & top with marinated walnuts.

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Bake for 30 minutes.

While baking, in a small frying pan add ¼ of olive oil and sage leaves allow to crisp for 8 minutes. Remove from oil and set aside.

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Remove pizza from oven – add sage leaves and drizzle with 2 tbsp honey.

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Verdict, Mama LTSL Loved the pizza … so did Papa … and I ate it twice again this week aka — grab some The Little Potato Company Spuds and PUMP UP THE PIZZAAAA!!

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Cinnamon Raisin English Muffin Bread

Hola my fine-looking friends in magical internet world, how you doin’ ??

Did you have a good weekend?

Are you as sad as I am that Friday night takes sooo long to get here, and Monday morning arrives lickity split?!?

Do you do anything special to add a little glitter to your Mondays?

An extra large coffee?

A doughnut?

An extra snazzy outfit?

Special shoes?

Special work arrangements?

Sweet notes in lunch boxes?

Are you a little weirded out that I’m questioning the bejeebers out of you???

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I made you bread.

With lots of butter on it, and it’s equally crunchy while being soft and pillow like.

And it’s easy.

And cinnamony.

And like Mama LTSL says, bread fixes everything.

Also,I ate it on a unicorn plate!!

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Cinnamon Raisin English Muffin Loaf

5 1/2 cups Flour

2 Tbsp Quick Rising Yeast

1 Tbsp Honey

1/4 Cup Warm Water

2 Tsp Sea Salt

1/4 Tsp Baking Powder

1 Tbsp Cinnamon Powder

2 1/4 Cups Warm Whole Milk

1/2 Raisins

1 Tbsp Coarse Cornmeal ( for dusting your loaf pan)

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Directions:

Preheat oven to 350 oc. Prepare 2  standard bread loaf pans ( each 8 1/2 x 4 1/2 inches) by either buttering or spraying with nonstick spray. Dust each pan with coarse cornmeal. Set aside until ready to bake.

In a large bowl, combine yeast, honey and warm water. Stir and set aside to sit for 10 minuets ( you want the mixture to get all nice and bubbly).

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In an other large bowl, sift together Flour, Sea Salt, Baking Powder, Cinnamon.

To your yeast mixture, add milk and 1 cup of the mixed dry ingredients. Mix until well combined ( it’s going to be sticky … not to worry).

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Once combined, add the rest of the dry ingredients. Last add raisins.

Separate bread down in two even halves – filling each prepared pan.

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Bake 45 minutes, until golden brown

Allow to cool and then slice and eat on your coolest mary-go-round unicorn plate … or any other plate that fancifies your monday.

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Seriously, slather some butta on a slice and chomp away!!

xo

Watcha’ Your Matcha Honey Sesame Shortbread Cookies

We have a winner!!

Thank you to everyone that entered the giveaway – – this was just my way of saying thank you and letting you know that I appreciated (and am shocked by)  each and everyone of of you who read this blog, test the recipes and tweet me little snippets of fun 🙂

Without further ado ….

+++ Drum roll please +++

Our winner of the : Thank you for being so fantastically-amazing 🙂 contest is….

Wooo-hooooo!! Congratulations  Raw Vegan in College 🙂

I will be e-mailing you very soon to get your mailing address!!

For those of you who didn’t win – – or forget to enter, there will be other giveaways … I promise 🙂 Until then I still have cookies for you!!

Win-Win? … ohhh, yess!!

Watcha’ Your Matcha Honey Sesame Shortbread Cookies

This is far from your average cookie!

– It’s jam packed with Matcha. Matcha = powdered high quality green tea powder = healthy = you can should each more than one 🙂

Slightly Sweetened with Honey, not very sweet at all to be honest … but perfect with a hot cup of hot chocolate or your morning coffee.

Dazzling in a bright green, studded with specks of white sesame seeds.

– More of an adult cookie, as the green tea flavour takes center stage and commands the attention of all. Hold the chocolate, marshmallows and sprinkles this time (… it will be back … I can’t stay away from them :))

Verdict = yumm-tastic for anytime of the day.

Kiddies, get ready to watcha’ your matcha 😀

Watcha’ your Matcha Honey Sesame Shortbread Cookies 

1 Cup Butter ~ at room temperature

2 1/4 Cups Flour

1/4 Cup Matcha Green Tea Powder

1/3 Cup Honey

1 Tsp Vanilla

1/4 Cup Sesame Seeds

Directions

Preheat oven to 300 oc. Prepare a jelly roll sized cookie sheet.

In a medium-sized bowl, mix together the flour and matcha powder.

In another bowl, combine butter, honey and vanilla.

Add your dry ingredients to the wet and mix.

Empty your dough into your prepared cookie sheet.

Spread your cookie into a thin layer, covering the sheet entirely.

Next, sprinkle the sesame seeds over your green gem.

Lightly pat the sesame seeds , to secure into dough.

Last, sore your cookie dough down then middle and then into 1 inch shortbread sticks.

Bake for 40 minuets.

Remove from the oven and allow to cool for 10 minuets. While still warm completely cut your cookies, along your score lines.

Allow to cool completely and then – – enjoy 🙂

Happy Baking Sweethearts.

Stay Sweet

xox