Thursday, 21 May 2015

Coffee Cake

I think summer has finally arrived, yahoo!! It's been a long time coming with some really nice teasing days thrown in there for good measure! I think it's finally safe to starting planting plants as hopefully the last risk of frost was last night and we shouldn't have anymore being that it is late in May now.

Summer makes me want to do lots of things, be outside more, bake more, have people over more, it's crazy how happy the warmer weather makes everyone feel!

I wanted to share this great and really easy coffee cake recipe. I made this cake a couple of weeks ago and it was a hit with everyone who tried it. I even had my grandma ask me for another piece! LOL IT was that good.

This was super simple to make because the base is just a yellow cake mix that you can buy from any store. Of course you can absolutely make your own but if you are in a hurry and want something delicious fast then this is the way to go. It also makes a nice big 9 by 13 pan so you have a lot of cake to go around!

I got this recipe idea from


  • 1-1/2 cups graham cracker crumbs (see Note)
  • ¾ cup packed brown sugar
  • ¾ cup chopped pecans
  • 2 teaspoons ground cinnamon
  • ⅔ cup butter, melted
  • 1 (15.25-oz) package yellow cake mix (and ingredients called for on the package such as eggs and oil)
  • 1 cup powdered sugar
  • 1 tablespoon milk


Preheat the oven to 350 degrees and grease a 9x13 baking pan.
In a small bowl, combine the graham cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside.
Prepare cake mix according to package directions.
Pour half of the batter into a greased 13-in. x 9-in. baking pan. Bake for 5 minutes so that the streusel doesn't sink to the bottom. Remove from the oven and sprinkle with half of the graham cracker mixture.
Carefully spoon the remaining batter on top. This is tricky but it's very forgiving. Sprinkle with the remaining graham cracker mixture.
Bake at 350° for 25-35 more minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For the glaze: combine powdered sugar and milk; add more milk 1 tablespoon at a time to desired consistency. Drizzle over cooled coffee cake.

Tuesday, 19 May 2015

Ham and Spinach Frittata

I can't believe that it's the middle of May already! If you are in Canada you would have just enjoyed the May long weekend. If you are in the USA your long weekend is coming up this week. I can't believe that it's almost June, wow does time ever fly by!

Anyone in Canada and especially in Winnipeg probably didn't have the greatest long weekend thanks to a Colorado low that brought in heavy rains, cool weather and yes even a little bit of snow :(  I hope that some of my perennials that have popped up already are going to be able to survive this cool weather.

It certainly wasn't outside weather so inside stuff was done instead and that included some cooking! I made this delicious Ham and Spinach Frittata for brunch and it turned out really well and I wanted to share it with everyone! I added some extra spices to mine just so that it wasn't bland. I added some garlic cloves mushed up and some basil and oregano.

I got this recipe idea from

  • 6 large eggs
  • 1/4 cup ricotta
  • 1/2 cup chopped ham
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon olive oil
  • 1 cup baby spinach
Preheat oven to 350 degrees. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper. In a medium ovenproof nonstick skillet, heat olive oil over medium. Add baby spinach; cook until wilted.
Place in a casserole dish and cook at 350 degrees for about 60 minutes.

Friday, 8 May 2015

Bacon Breakfast Ring

This week has been a crazy week for me. Sorry I have not posted sooner but last weekend I decided to throw my back out doing yard work and thus have been struggling to get through the week. I missed work one day and lay flat on my back all day. This helped my back but of course got me behind at work so I had some catching up to do. I am pleased to say that I am essentially caught up today so now I can post this awesome breakfast recipe I made last weekend just before I threw out my back!

This is a bacon breakfast ring made with Pillsbury crescent rolls and it's super good. My dad came over to visit Saturday and brought the family dog Jake and we had a nice visit. I wanted to make something yummy and this was what I found when doing my online searching.

This turned out super good and is great as it can be adapted to whatever fillings you decide you want on that day. I used bacon, eggs, peppers, onions and cheese, but you literally could change it up to whatever you wanted.

I got this idea from

I highly recommend giving this a try, it's super delicious!


  • 1 can Pillsbury Crescents (8 in a can)
  • 8 slices of cooked bacon
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 5 eggs
  • 1 cup cheddar cheese, shredded
  • salt and pepper to taste


Preheat oven to 375 F degrees.
In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they're scrambled.
Lay out the crescent on a parchment pepper in a star figure.
On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
Fold the crescents over.
Bake for about 20 minutes or until the crescents are cooked and golden brown.

Wednesday, 29 April 2015

Lemon Drop Cookies

The weather in Winnipeg this week has been beautiful and is really starting to feel like spring. I have flavours that I like to eat and bake with during the different seasons and lemon is one of my go to spring flavours, along with coconut!

My grandma had her birthday a couple of weeks ago and she is a lover of anything lemon so I usually make her a lemony treat for her birthday. This year I decided to make this Lemon Drop Cookies. This recipe was interesting because it called for Truvia baking blend which I have not used before. I can't honestly say I noticed much of a difference when tasting these cookies.

I do have to say that when making the filling even having the temperature on a low heat my eggs started to scramble a bit. I ended up cooking it until it thickened enough and then having to strain the filling to get all the lumps out. The filling turned out great but it was definitely a bit of a challenge to cook it and then strain it!

I definitely recommend these cookies, they are very pretty and very tasty!

I got my recipe from


  • ½ cup Butter, softened (real butter, not margarine)
  • 2 tablespoons Truvia Baking Blend
  • 1 Egg Yolk
  • 1 teaspoon Vanilla
  • 1¼ cup Flour
  • ¼ teaspoon Salt
Lemon Filling
  • Juice & grated rind of 2 large lemons
  • ½ cup Truvia Spoonable Natural Sweetener
  • 2 eggs, beaten
  • 2 Tablespoons Butter, melted


Preheat oven to 325 degrees.
Combine butter, Truvia Baking Blend, egg yolk and vanilla in large bowl, beat until well mixed.
Add flour and salt, beat well.
Shape dough into 1 inch balls.
Place on greased or parchment paper lined cookie sheet.
Make indentation in center of each cookie with thumb or back of spoon.
Bake for 10 – 12 minutes or until lightly golden.
Remove from cookie sheets and let cool.
Lemon Filling
When grating lemon, be careful not to get any white part, it’s bitter.
Combine all ingredients in a small saucepan on stove
Simmer until thickened, about 10 minutes or until mixture sticks to the back of a spoon, chill.
Spoon a small amount of filling onto the cookie and sprinkle with a dusting of powdered sugar if desired
You may have some filling leftover over

Monday, 27 April 2015

Breakfast Pizza

We had such a beautiful weekend here in the Peg, I just love springtime! My husband and I ate dinner outside on Sunday and I also ate breakfast outside with my parents on Sunday. I wanted to share with you the breakfast recipe that I made for Sunday because it was so easy to make and super delicious!

I made a breakfast pizza. This recipe starts with using hashbrowns as the crust. Then you build the pizza with some fried up bacon, some scrambled eggs, diced onions and peppers and then top it off with cheese! This recipe is super delicious and it's great because you can adept it for whatever toppings you want.

I highly recommend this recipe and you can easily make two or three pizza's and I got 6 large pieces out of each one.

I got my recipe from

  • 1 package Simply Potatoes Shredded Hash Browns
  • 2 tablespoons butter, melted
  • 3 eggs
  • 8 slices bacon
  • ½ cup diced peppers and onions
  • 2 cups shredded cheddar cheese
  • Salt and pepper, for seasoning
Spread the Simply Potatoes Shredded Hash Browns out on a stoneware pizza pan and press into a crust shape.
Drizzle with 2 tablespoons of melted butter, sprinkle with salt and pepper.
Bake at 425 degrees for 20-25 minutes.
While the crust is baking, fry 8 slices of bacon and scramble the 3 eggs.
Remove the crust from the oven and sprinkle with the scrambled eggs.
Next, crumble the bacon and sprinkle it over the eggs.
Follow the bacon with the diced onion and peppers and any other toppings.
Top it all with shredded cheese.
Return the breakfast pizza to the oven and bake for an additional 20-25 minutes.

Friday, 24 April 2015

Lemon Yogurt Loaf

TGIF everyone! The last recipe I am going to post this week is the last recipe from my mom's high tea birthday party last weekend. I have already posted Scottish scones, homemade lemon curd and coconut sandwich cookies, so my last post for this week will be the lemon yogurt loaf.

I made this loaf a day before the party and it turned out really great. I was a little worried at first because I let it cook longer then the recipe said and it had really browned on the top but it was perfect on the inside. My suggestion would be that after the hour mark that you tent some foil over the top of the loaf to keep it from browning too much while the insides finish cooking.

I love how moist and fresh this loaf tasted, the lemon flavour was very present but not overpowering! This is easily one of my more favourite loaves that I have made.

I got this recipe from


1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup plain non fat yogurt
1 cup sugar
1 egg
3 egg whites
2 tbsp grated lemon rind (about 2 lemons)
1/2 tsp vanilla extract
1/2 cup unsweetened applesauce


Preheat the oven to 350 degrees and grease a loaf pan.

Combine flour, baking powder and salt into a small bowl and whisk until combines. In a large bowl mix together, yogurt, sugar, eggs, lemon zest, vanilla and applesauce.

Make a well in the dry ingredients and mix in the wet ingredients until combined. Pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick comes out of the centre clean. Really make sure the loaf has finished baking or it may collapse when it cools.

Let cool on a wire rack, then remove from the pan and serve.


Wednesday, 22 April 2015

Coconut Sandwich Cookies

Remember how I said in my last post that I did a little high tea birthday party for my mom last weekend? Well here is another recipe for Coconut Sandwich Cookies that I made for her high tea birthday party.

I found this dough really tough to work with. It was really sticky and I needed a lot of flour to make it roll out well, but these cookies sure did taste good and I got so many compliments on them, so I guess it was worth it!

When I started to plan this birthday party I googled how to throw a high tea birthday party and of course lots of sites came up, but the one main site I used to get a few recipes from was

I found these sandwich cookies on there as well as a lemon yogurt loaf which I will post Friday, it was also absolutely too die for!

I do recommend giving these cookies a try but do remember that I mentioned the dough is really sticky, so have some extra flour on hand so make your life a little easier!


makes 14 sandwiches
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 2/3 cup sweetened shredded coconut
  • 1/4 tsp. freshly grated nutmeg
  • 1 egg white, beaten
  • 1 tbsp. shortening
  • 1 tbsp. butter
  • 3/4 cup icing sugar
  • 1 tbsp. sweetened shredded coconut
  • Dash pure vanilla extract


Using electric mixer, beat butter until light; add sugar and continue beating at medium-high for 5 minutes or until light and fluffy.

Add vanilla and egg, beating until well combined. On low speed, mix in flour, coconut, and nutmeg just until well blended.

Shape dough into ball, wrap tightly, and refrigerate for 1 to 2 hours or until chilled through.

On lightly floured surface, roll out dough, one-quarter at a time, to 1/8 inch thickness. Using floured 2-inch round fluted cutter, cut out rounds.

Using floured palate knife or metal spatula, place on greased baking sheet.

Lightly brush each cookie with beaten egg white.

Bake in 350 F oven for 8 to 10 minutes or until golden brown on bottoms.

Remove to rack; cool completely.
Prepare Filling
Meanwhile, cream together shortening and butter, adding icing sugar gradually until mixture is creamy. Stir in coconut and vanilla.

Spread equal amounts of filling evenly over half the wafers and top with remaining wafers to make sandwiches.

Store in tightly covered container for up to 1 week.