Tag Archives: dessert

Spiced Applesauce Cake with ‘Buttercream’ Frosting


“It’s a pretty season, fall in Vancouver” – I hadn’t given it much thought until someone mentioned it today. Reddish and golden hued foliage, bright autumnal sun and the bluest skies, cooling temperatures and the start of snow on the mountains…
I used to regard fall with a bit of anxiety, it’s the season when the cold and rain returns, a passage into gloomy winter.
We’ve had a few perfect fall days, despite the rain and cold, which had me looking at the season differently – there’s something special there, you just have to let yourself see it.

And to celebrate fall… a cake!


I’ve mentioned this spiced applesauce cake before; although it wasn’t quite fall the last time I made it.
Yet, it’s the perfect autumn cake, with warming spices like ginger, cloves, cinnamon and cardamom.
It has all the comforting flavours of fall.
I love the smell of this cake when it’s baking, I’ll make it all season long just for how the wonderful scents of spice and baking fills everywhere.
The cake itself is moist, rich and not too sweet, and the frosting sweetens it up nicely.

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IMG_2349 Sprinkles

The recipe is easy and adaptable, add in your favourite spices and leave out what you don’t want.
I love cardamom, I try to sneak it into everything I bake, cardamom and ginger invigorates the cake.

I think this cake was supposed to make me change my outlook on fall, or perhaps help me add another to my list of ‘fall perfect’ things

IMG_2549 Spiced Applesauce Cake

Sweet Cashew Cream

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I have a sweet tooth, there’s no denying it, and I don’t make excuses for it –
I own it… which is why I’m always ten pounds away from my ideal weight.
I love healthy food too, almost as much as I love junk food, so I’m constantly on the lookout for food that is all healthy, sweet and junk-ey.
Because let’s face it, as blasé as I am about my sweet tooth, the potential health implications aren’t lost on me.
So while I’m trying to put my days of polishing off a pint of ice cream in two servings behind me, I still like to indulge.

254/365 Cashew Cream #mostly365

This is where recipes like this sweet cashew cream comes in; it satisfies the sweet tooth but it’s not all junk food.
Cashew cream is used mainly in raw-food diets as a substitute for dairy; raw cashews are soaked overnight, and blended into a smooth cream that can be used in both sweet and savoury recipes.
For this sweet cashew cream, I used roasted and salted cashews –
Roasted cashews are sweeter with a rich nutty flavour.
And salt is the greatest flavour enhancer.


This sauce is amazing! It’s delicious; I slather it over bagels, toast and crackers.
It’s wonderful over ice cream, cakes, and other pastries, and as a dip for fruit.
I like to experiment with other nut butters too, almond butter, peanut butter, etc.


Oatmeal Coconut and Almond Cookies w/ Pomegranate Molasses


I woke up very early this morning to get to work for a 7AM conference call; living in a time zone hours behind the rest of the world is a pain sometimes.
I still wish I were an early riser though; just before 8, I saw the sun shimmer and glow, bursting its way onto the morning sky, and thought “so that’s what sunrise looks like” I couldn’t remember the last time I’d seen a sunrise, It looked so yellow and dramatic.
Speaking of meetings… we usually have team meetings on Mondays at my place of work.
We take turns chairing these meetings, and whoever’s turn it is to chair is supposed to bring treats – usually muffins, bagels and the sort.

And for as long as I’ve been there, like clockwork I’ve always brought banana bread!
This isn’t because I love banana bread, or that I make killer banana bread; on the contrary, I don’t make it – I buy it from Capers and it’s easy.
Whenever it ‘s been my Monday to chair, I’d pop into Capers on Sunday night and pick up a loaf of banana bread, or better yet beg someone to get it for me.
I’ve literally been this lazy for years – until last month.
Maybe it was the excitement of the season but it suddenly seemed ridiculously boring to do yet another store-bought banana bread.
Perhaps I was in festive baking mood, I thought about the oatmeal coconut and almond cookies I made for the half-marathon and figured it’ll make a pleasant morning snack
This time I opted to add pomegranate molasses. I’ve been on a pomegranate molasses kick lately; I put it in everything for that sour tart taste.

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332/365 Oatmeal Almond Cookies #mostly365

Oatmeal & Lingonberry Jam Pie


I have a confession to make: whenever I’m at Ikea I always end up at the food market, I usually ponder how bizarre it is to get excited about food from a furniture store, and I always walk away with some lingonberry jam and Daim.
I love lingonberry jam…
It’s one of those preserves that has a delicious balance of sweetness and tartness – it’s used as a condiment in sweet and savoury dishes in Scandinavia where it grows wild.
I usually stir it into my porridge, use it in thumbprint cookies, or just on toast or pancakes.

Dessert - Pie w Custard Sauce

I initially used lingonberry jam in this pie only because I was out of blueberry jam – which is what the recipe I found calls for.
This pie is buttery, sweet and slightly tart – a simple and truly lovely dessert.
It’s based on the traditional Icelandic ‘wedded bliss cake’, which from what I’ve gathered uses rhubarb or prune jam, but I think lingonberry jam works perfectly here too.
This first time I made it, I served it with vanilla sauce (using Bird’s Custard Powder).
It’s good with whipped cream, or ice cream or plain.
It’s also one of those pies that tastes better the next day – I call them ‘next day pies’

Pie Oatmeal Pie

Strawberry Icebox Cake II

Icebox Cake

I woke up this morning, looked outside my window and missed summer – for a brief moment, I longed for strawberries and daylight beyond 4pm.
I saw some pale-looking strawberries at the store this afternoon, and was almost tempted to get a few to make strawberry icebox cake.
I wish we had an abundance of strawberries in the winter.
I’m bringing dessert for a dinner on Christmas Eve and I still haven’t figured what I’m going to make.
The strawberry icebox cake still looks promising, except I feel it’s a summer dessert.
The last time I made icebox cake was back in August, and I used digestive biscuits that time.