Gum Drop Cake


Had enough sugar yet today?

My Nana used to make this cake for us when we were kids.

I’m not sure if it’s one of those depression era cakes that remind me of grandma’s and farmhouses or if it’s just a classically good everyday cake that’s delicious enough to serve for any celebration.
…And most days are worth celebrating, aren’t they?

GUM DROP CAKE

1/2 Cup Butter, vegan
1 Cup Granulated Sugar
1/2 teaspoon Cinnamon
Juice of 1/2 Lemon
1 Cup Plain Soy Milk
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Cups All Purpose Flour
1 Cup Chopped Gum Drops, about 15

Combine the milk with the lemon juice and set aside.
Preheat the oven to 350ºF and grease a loaf pan with butter and flour.
Cream the butter with the sugar.
Add the salt, cinnamon, baking powder and soda.
Alternating, add about one third of the milk and 1/2 cup of flour until it has all been incorporated.
Stir in the chopped gumdrops to combine.
Pour the batter into the prepared pan and bake 50-60 minutes or until a cake tester is cleanly removed.

Cool completely before serving.
If desired drizzle with a tangelo glaze:

1/2 Cup Icing Sugar
Zest and juice of 1 tangelo

Sift the sugar and add the zest.
Whisk in the juice until smooth, add water, one drop at a time, if necessary.

Limoncello


I am on a lemon-bender. These fragrant yellow orbs are hobbling into grocery stores everywhere for the season.
I couldn’t be happier.

It’s no secret I love citrusy things. Biggest problem is usually that I can’t decide which of it is my most favourite.
Besides having to rip through half a dozen lemons for this treat, It’s super easy and it’ll leave your kitchen (not to mention your hands) smelling AMAZING.

Perfect in a snazzy bottle for gift giving and enjoying during the Holidays.

Adapted from Ilva at Lucillian, (love her blog!)I figured she, living in Tuscany, would get it perfectly right. Not being much of a liquors sipper myself, I have to admit the idea is a simple as it is tasty.

LIMONCELLO

7 Lemons, preferably organic, peeled
750ml Grain Alcohol (I used Vodka)
1 Cup Sugar
1 1/2 Cups Water

Scrub each lemon until the oils begin to release.
Using a vegetable peeler, remove the skin in strips, leaving the bitter, white pith.
Submerge the zest in the alcohol an leave covered, for about a week in the fridge.
Strain the zest, leaving the lemony scently, yellow tinted alcohol, while you prepare the sugar syrup.
In a saucepan, heat the water then, pour over the sugar to dissolve.
Heat it over a medium heat until it just simmers.
Add about half to the waiting alcohol and taste to your liking, adding more of the sugar syrup as necessary.
Replace into a sealable bottle and store.
Best kept chilled in the refrigerator for quick and delicious use.

Holiday Kourabiedes – Walnut Sugar Cookies


Tis the season to learn of new traditions. When I first heard of these I couldn’t help but be excited.

Greek Kourabiedes are popular special occasion cookies. They are often served at weddings, christenings and of course, Christmas. You might also find them on an Egyptian cookie tray for the similar celebrations. There, they are called Kahk.

They remind me a bit of what a cross between a shortbread and a sugar cookie.
They’re simple, nutty AND they use some of my orange blossom water I coveted for recipes past.

Kourabiedes are subtle and not too sweet. The seasonal walnuts may be traded for almonds, but I love the combination of the bitterish walnut and bursts of salt with a hint of citrus and the warming, sweet and intriguing fragrance of orange blossoms. They’re perfect for the Holidays. I hope you try them.

KOURABIEDES – WALNUT SUGAR COOKIES

3/4 Cup Walnuts
1 1/4 Cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1/2 cup (1 stick) (vegan) Butter, like Earth Balance, softened
1/2 cup Confectioners Sugar, plus more for dusting
1 Tablespoon Cointreau
1 teaspoon Vanilla Extract
1 Tablespoon Orange Zest
2 Tablespoons Orange Flower Water

Toast the walnuts in a 350ºF oven, until golden brown, about minutes.
Pulse about 1/4 cup of the nuts in a food processor until finely ground.
Add the flour, baking powder, remaining nuts and salt. Pulse again to mix everything together and roughly chop the remaining nuts.
Meanwhile, beat the butter, sugar,  Cointreau, orange zest and vanilla extract together with an electric or stand mixer until and fluffy.
At a low speed, stir in the nut/flour mixture to make a crumbly dough. Bring the dough together with your hands (it IS crumbly). Flatten it into a disk, like pastry dough, and wrap it in plastic wrap.
Refrigerate dough for about half an hour.

Preheat oven to 350º F. Line two baking sheets with parchment or a silicone liner.
Unwrap the dough and cut into 20 pieces. Roll into balls between with your hands. Flattening to shape each piece into a round   disk.
Place the cookies on the prepared baking sheets.
Bake until the cookies are golden, about 15 minutes.
Remove them from the oven and lightly brush the orange blossom water over the tops of each cookie.
Transfer to a cooling rack and dust with additional confectioners sugar.

Mulitgrain Waffles


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It was a breakfast built Father’s Day feast. Especially when the kids are making it.
Really super easy, the batter isn’t a whole lot different than my go-to pancake recipe. Of course, you’ll just need the waffle maker for those tell-tale syrup catchers.

VEGAN MULTIGRAIN WAFFLES

1 Cup Whole Wheat Flour
2/3 Cup All Purpose Flour
1/3 Cup Quick-Cooking Oats
1/3 Cup Ground Flax Meal
2 teaspoons baking powder
1/4 teaspoon baking soda
scant 1/2 teaspoon salt
2 cups soy milk
2 tablespoons vegetable oil, plus more for brushing
1 tablespoon Sugar

In a large bowl, whisk the dry ingredients together.
Add the soy milk and oil, blending until the dry is just wet and most of the lumps are gone.
Heat your waffle maker and lightly brush with oil.
Depending on your waffle makers griddle size, pour appropriate amount of batter onto griddle for each waffle.
Close and cook as per your makers directions.
Brush griddle with more oil as needed and repeat.

Makes about 8 waffles.

Meanwhile
Serve with syrup, berries or rhubarb compote.

Celebrate Life With National Pineapple Upside-Down Cake Day



Who knew?

When I saw that reminder on Twitter, I couldn’t help myself but to think that I may not have been celebrating enough lately.
How about you?
Life a little busy? Preoccupied with everything?

I had a pineapple sitting, waiting for someone to enjoy it, so when I saw this, I just couldn’t help myself… plus I made it small. Perfect for date night or a celebration of one.

Every time I think of pineapple upside-down cakes, I think of my nana or some other 50’s era mom baking this for some backyard bbq but apparently this cake has been around for at least another generation than that. Either way, it’s quick, it’s retro and it’s fun.

Why not celebrate?


VEGAN PINEAPPLE UPSIDE-DOWN CAKE

1/4 Cup Vegan Butter, like Earth Balance – softened
1/2 Cup Granulated Sugar
3 Tablespoons Pineapple Juice
1 Cup Self-Rising Flour
1/4 teaspoon Salt
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 Cup Soy Milk
1 teaspoon White Vinegar
1/4 Cup Shredded Coconut, optional
1/2 Cup Fresh Pineapple, thinly sliced, about 1/8″thick
2 Tablespoons Brown Sugar

Preheat the oven to 350ºF.
Lightly spray one 9 inch or two 4 inch spring form pans.
Evenly sprinkle over the brown sugar and fan out the pineapple slices in one layer.
Sprinkle over coconut, if using.
Meanwhile, cream the butter with the granulated sugar, then add the juice.
In a pourable measuring cup, combine the soy milk with the vinegar and stir.
Sift together the flour, baking powder, soda and salt.
Alternate adding the flour mixture and the milk to the batter.
Pour the batter over the prepared pineapple pans, dividing batter equally, if using the two 4 inch pans.
Set pans on a cookie sheet and bake for 25-30 minutes for the 4 inch pans and 40 minutes for the 9 inch or until a cake tester comes out clean from the centre of the cake.
Cool, invert and release from the spring form pan.

Oh, and just to be interesting, I made these cupcakelettes for the kiddies. Same idea, only easier.
Sprinkle of brown sugar on the bottom of the mini- silicone “papers” with a thin slice of pineapple.
Topped with the same cake batter, I just lessened the timing and baked these for about 12ish minutes.
Way more kid friendly and so fun for party popping.