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Monthly Archives: April 2012

Vanilla Cupcakes

This is one of my favourite baking recipes!  Anytime I’m asked to make a cake or cupcakes, this is the recipe I use for vanilla cakes.  I take them to potlucks, parties, make them for birthdays, and often just make them for me.

Cupcake ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 cup sugar
1/2 cup melted butter
1 cup milk (+ optional 4 tbsp plain yogurt)
3 large eggs
2 tsp pure vanilla (or mint if you’d rather!)

1.  Grease the cake pans.  Pre-heat oven to 350°F (180°C).
2.  Mix flour, baking powder, and sugar together in a large bowl.
3.  Add melted butter and milk (and optional yogurt) to the flour mixture and stir.
4.  Break eggs into a small bowl, add vanilla, and  beat lightly.  Add to the rest of the batter.
5.  Pour the batter into a muffin tin, about 2/3 full.
6.  Bake for 20min (check to see if ready earlier).
7.  Test with a toothpick, if it comes out non-gooey, it’s done!

*This can also be used as a cake recipe, just pour the batter into 2 cake pans instead (and bake for 25-30min)!

Icing ingredients:
1/4 cup butter
1/3 cup table cream (or substitute a bit less milk)
1 tsp pure vanilla
3 cups icing sugar

1.  Melt the butter.
2.  Put melted butter, cream, and vanilla into a bowl and mix.
3.  Add in icing sugar a little at a time until the right consistency.

Original recipe from:  The Anne of Green Gables Cookbook


Apple Crisp

This is my dad’s recipe.  He makes it oh so much better, but I’m slowly learning!  Eaten with a little vanilla ice cream on the side = heaven.


2lbs (5 1/2 cups) apples – Mac, Cortland, or anything suitable for baking, chopped up
water to sprinkle on the cut apples
1/2 cup brown sugar
1/2 cup butter (room temperature)
3/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup quick cook oatmeal


1.  Chop apples, put in casserole dish and sprinkle with water.
2.  Mix all the dry ingredients together in a bowl.
3.  Cut in the butter to the dry ingredient to make the topping.
4.  Pour the topping loosely on top of apples.
5.  Bake at 350°F covered for 30 min. then another 30 min. uncovered (if you make 2 little pans instead of 1 big one, cut down cooking time a few minutes).

Salmon fishcakes with mango and avocado salsa


For salmon cakes:
1 lb salmon fillet (boneless and skinless)
2 eggs
1 jalapeño pepper, chopped super finely
2 Tbs coconut flour (or 1.5 tbsp regular flour and 1/2 tbsp shredded unsweetened coconut)
1/4 tsp salt
1/4 tsp pepper
coconut oil

For mango and avocado salsa:
1 large ripe mango
1 large ripe avocado
1/2 small red onion, diced
4 tbsp chopped cilantro (optional)
olive oil
lime juice


  1. Dice salmon into tiny little pieces and put aside.
  2. Beat eggs in a large bowl. Mix in coconut flour, salt, and pepper.
  3. Finely chop the jalapeño and add to the egg mixture.  Add the salmon and mix well.
  4. Warm a frying pan over medium-high heat, and add coconut oil when pan is hot.
  5. Test the pan to be sure it is hot by dropping a tiny bit of salmon mixture in the pan– it should sizzle immediately.
  6. Add the salmon mixture to the coconut oil in small (3″ish) cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side).
  7. In the meantime, prepare salsa:  combine diced mango, avocado, red onion, and cilantro (optional) in a bowl.  Drizzle some olive oil and lime juice on top.  Serve on top of salmon cakes.

You can find the original recipe here.