Sunday, May 25, 2014

Angel Food French Toast with Mascarpone Cream and Raspberries

Yup, it's french toast. Made with cake.

I made french toast with angel food cake.

Yes, my dears, you read that correctly! We have been on a little french toast kick lately. We have tried different breads, thicknesses, egg-to-milk ratios, toppings and the like. I got this idea – the angel food cake idea – from an older issue of Bon Appetit magazine. What a great resource! Their suggestion: substitute sliced angel food cake for bread in your favourite french toast recipe. My eyes glazed over and after I finally retrieved my chin from the floor, I had made a decision. Challenge accepted!

I find angel food cake to be very sweet. While I was sure the egg dip would tone that down a little, I wanted to offset that sugar-hit with the tartness of fresh raspberries, and the tang of creamed mascarpone cheese. I also made raspberry sauce (my sis-in-law calls me the Saucy Saucier, because sauce is awesome, and should be consumed in mass quantities).

The night before my experiment, I baked up an angel food cake. I left it to cool overnight on the kitchen counter, and to dry it out a little as well. OK, OK, you caught me. I forgot about it and went to bed. In spite of my neglect, the resulting cake was just a teensy bit dried out – perfect for soaking up some lightly-beaten eggs mixed with a bit of milk.

The result? Angel food french toast, served with a dollop of mascarpone cream, fresh raspberries and drizzled with raspberry sauce was a little bit of heaven. Dessert for brunch, if you will. I think this would also make a great dessert after a fancy brunch. The toast is very delicate and sweet, and soaks up the raspberries and cream like a dream. 

Mmmm deliciously messy

I ended up with some leftover cake, and you probably will as well. Store it in an airtight container in your fridge, and get creative with some layered desserts!

Golden brown goodness!
Click through for recipe and instructions

Sunday, March 30, 2014

Raspberry Greek Yogurt Cake with Lemon Cream Cheese Buttercream

Raspberry Greek Yogurt Layer Cake with Lemon Cream Cheese Buttercream

One fun benefit of belonging to a large family is plenty of birthdays. Each birthday means another birthday cake, of course! We recently attended a party for my Mom-in-law's birthday, and for her celebration, I wanted to try something special. This Raspberry Greek Yogurt Cake fit the bill perfectly.

It has fruit in it so it's healthy, right? Right? Hello?
This cake is very moist, and the fresh raspberries add bright flavour. The recipe below makes four layers, but I only used three for the cake. Yup, that left one layer leftover for me! 

Happy birthday to a special lady! Photo by Marlee O.
Because this was a birthday cake for a special lady, I made lots of frosting so I could make the cake look extra special. To make a regular, two-layer cake, simply halve the recipe below and use only the Lemon Cream Cheese Buttercream.

The yogurt makes this cake moist and rich.
Click through for the recipe and instructions.

Friday, March 21, 2014

Soft Chewy Oatmeal Cranberry Cookies

Soft, chewy, Oatmeal Cranberries Cookies go well with a cup of tea!

My favourite cookie in the whole, wide, wonderful world is the Oatmeal Raisin Cookie. I love the soft, chewy texture and the rich bursts of sweetness from the raisins. In my opinion, they must always be enjoyed with a cup of tea. Unfortunately, my family does not share my high opinion of these cookies. This is a typical exchange: "What are you baking? It smells great!" "Oatmeal raisin cookies," I smile. "Yuck!" is the usual reply.

It's time for tea!
As a result of my family's raisin revulsion, I rarely have them in the house. When I get a craving for oatmeal raisin, I am usually out of luck. This time, I decided to try dried cranberries as a substitute. Guess what happened? I loved them! They are even better than raisins, in my opinion. The tart cranberries are a bright counterpoint to the rich butter and brown sugar cookie base. Now I have a new favourite!

Click through for the recipe and instructions

Saturday, March 8, 2014

Orange & White Chocolate Chip Cookies

Orange & White Chocolate Chip Cookies taste exactly like a Creamsicle!

As winter marches on, I have found myself drifting off to my “happy place” more and more often. You know the place; sunshine, sandy beach, nothing to do but splash around in the water. Summers spent lakeside. Walking to the general store in flip flops – I could feel the heat of the pavement through the thin rubber of my shoes. At the store, I slid back the misted glass of the freezer, full of frozen delight. Which one to choose? I usually chose the creamsicle; not quite ice cream, not quite popsicle. Tart, creamy, and sweet. Orange and milk doesn’t seem like it should mix well, but here, it came together and somehow it just worked. Clutching my frozen treasure, I slapped my sticky stack of quarters on the counter and immediately ripped off the paper wrapping. Outside, not ten steps later, the treat already melted down my arm. The last bites were almost liquid, dripping down my chin in a fluorescent orange line, flavoured every so slightly with the woody tang of the stick. What did it matter if it was messy? Another jump in the lake soon washed away any dinner-ruining evidence.

The creamsicle flavour strongly evokes summer for me so much, that one bite of these Orange and White Chocolate Cookies immediately took me back to that sunny lakeside, full of laziness and fun.

What memory takes you back to summer?


Try freezing the cookies before eating — deloosh!

Click through for the recipe & instructions…