I had this awesome recipe picked out for this week and then chaos struck. On Wednesday my golden retriever Henry caught me off guard and pulled me flat on my back. Slight concussion, whiplash in my neck and walking is incredibly challenging. On my road to recovery my eldest and my husband came down with Norwalk…….I know……I know…….this has been a very trying week both physically and mentally. I just went back to work on the 18th after 4 glorious uneventful weeks and BAM! Back to work 2 days and here comes the shit storm, literally LOL.
So needless to say I whipped this up Sunday afternoon, taking a much needed 5 minutes to myself, and didn’t have the energy to take more than 2 pictures. But I’m sure you can imagine the simplicity of this recipe. I like recipes that are versatile, quick and family friendly. Continue Reading
The recipe I have for you this week is what I call an everyday cake, which means that something that’s not too sweet, is made in one bowl and comes in many variations. This recipe can be a base for your favourite flavours. You can add orange zest to the sugar and still in mini chocolate chips and it tastes exactly like a Terry’s Chocolate Orange. Or toast some pecans and add a few drops of maple extract and you have a classic ice cream flavour in a cake. This cake also gets better with time so it’s super easy to make the day before a brunch or whatever you might need it for. I have chosen lemon, white chocolate and almonds however I have made all of the variations I suggested.
Let’s start with a story about vanilla. My husband’s grandfather travels through the US and Mexico for the winter, what we Canadians call a snow bird. He knows I love baking and asked if I wanted pure vanilla from Mexico, I said sure grab me the biggest container you can find. Fast forward to the spring and he give me a friggen gallon of vanilla. Let me tell you, it’s the best I’ve ever had and makes the most delicious vanilla ice cream. Continue Reading