Slide 1

Lemon Berry Gateau

Celebrate summer with this rich and creamy gateau

Slide 1

Strawberry Lemonade Cheesecake Bars

Delicious bite-sized cheesecakes

Slide 1

Mont Blanc

Try this Japanese chestnut cream cake

It was my friend's birthday and I was on cake duty. I had some time trying to decide what flavours to use in the cake. I asked just about everyone and as usual, I didn't like anything anyone came up with. Then, like magic, I decided on orange, chocolate and ginger! The cake turned out much better than I expected. The crystallised ginger in the cake were little nuggets of warmth. Delicious!

RecipeCollapse )

Click here for buttercream recipe and more pictures
Wow...another long name for me. Why do I make things with so many wonderful ingredients? I'm really going to have to start coming up with more snappy names. LOL But, like the title says, this month I've made Lemon-Raspberry Oatmeal Cookie Bars, and they...are...awesome! As with many of the other things I make, I took a couple different recipes and blended them together. If you want to view the recipe, and see some yummy pictures, look under the cut!

Yum!Collapse )

I made these for a picnic I was attending, they turned out really yummy, but very crumbling. They were also very sweet, since I used the full sugar recipe and the jam. Raspberry compote would have added a kick of sour that would have made them even better. And the ganache didn't like staying on top of the crumbly surface, so it might have been better to just make that a full layer on top of the raspberry. But, those are lessons for next time. Otherwise, these are quite yummy, and I encourage everyone to give them a try!
Am I the only one who not only does not want autumn to come, but would happily embrace summer (and all its fruity, sunshiney glory) the whole year round?

Summer Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting 7--082413

There have been so many pumpkin recipes popping up around Pininterest lately that these cupcakes needed to happen. If you're a summer-clinger like me, you'll want to try these zesty, perfectly moist lemon blueberry cupcakes. Do it for the spirit of summer! Do you prefer summer or fall treats? See the recipe (and leave your vote!) at my blog.

Go, August, go!

Not Convinced It's Still Summer? Oh, You Will Be...Collapse )

Lemon Blueberry Cake

Posted on 08/20/2013 by whenindoubtcook
We had a friend's birthday to go to this weekend and I offered to bring the dessert. I had blueberries and lemons in the fridge and what is more summer-y and bright than the fresh taste of that combination?

Lemon Blueberry Cake

Read more...Collapse )
These bars are a version of one of my dad's favorite desserts, Lemon Blueberry Cheesecake Bars, and they are so creamy and delicious. This summery version includes a little extra lemon tang, big fresh strawberries, and a buttery shortbread crust. They're also super easy to whip up, making them one of my favorite summertime treats. I hope you enjoy them.

recipe + photoCollapse )

To read my reflections on prayer, read about "keeping the plane up" syndrome, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

I made this cupcake a couple of months ago. Originally I was going to make a lemon icing to go with the cupcake but the cupcakes didn’t quite make it to that stage lol. Note to self, Do Not leave cakes lying unattended, they tend to mysteriously disappear.

Recipe under cutCollapse )


I'm very glad glutenfree is the monthly theme. It's great to see some new recipes! I only have this one, and I'm afraid I enjoy it so much that I never really bother to try something new when baking for gluten intolerant people.
It's very simple to make, and it tastes really light and fresh, it's perfect for summer! Or actually any time. Right now, spring apparantly means 12 degrees celcius and rain.. And I could definitely do with a slice of this cake. Just to remind me of sunshine.

Read on for the recipeCollapse )

Summer Lemon Tart

Posted on 05/15/2013 by dome_girl
DSC_0124 copy

This easy lemon tart is the perfect combination of sweet and sour. The crust is buttery and slightly sweet, and the lemon curd filling is refreshing and light. It's a bit messy, but that's kind of what summer is all about.

For more pictures, and to read about what I love and hate about summer in Vancouver, head over to Leanne Bakes!

Recipe...Collapse )
When life gives you extra strawberry curd, make cupcakes.


This poor thing will never win a beauty contest, but makes up for it in personality.

Recipe plus another photoCollapse )



20 vanilla snaps or wafers (see Ingredient note)
1 tablespoon(s) canola oil
2 1/2 cup(s) low-fat (1%) cottage cheese
12 ounce(s) reduced-fat cream cheese (not nonfat), cut into pieces
2/3 cup(s) granulated sugar
1/3 cup(s) packed light brown sugar
1/4 cup(s) cornstarch
1 large egg
2 large egg whites
1 cup(s) nonfat or low-fat plain yogurt
4 teaspoon(s) freshly grated orange zest
2 tablespoon(s) orange juice
1 teaspoon(s) vanilla extract
2 tablespoon(s) orange marmalade
2 tablespoon(s) orange liqueur or orange juice


 1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.
   2. To prepare crust: Grind vanilla snaps in a food processor. Add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.
   3. To prepare filling: Puree cottage cheese in a food processor (use a clean workbowl) until smooth, scraping down the sides once or twice. Add cream cheese, granulated sugar, brown sugar, and cornstarch. Process until very smooth. Add egg, egg whites, yogurt, orange zest, orange juice, and vanilla; process until smooth. Pour over the crust.
   4. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.
   5. Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled, about 2 hours.
    6.To glaze and garnish cheesecake: Shortly before serving, combine marmalade and orange liqueur (or juice) in a small saucepan. Heat over low heat, stirring, until melted and smooth. Place cheesecake on a serving platter and remove pan sides. Brush glaze over the top of the cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette. Garnish cheesecake with the orange rosettes and mint.

Tips & Techniques

Make-Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.

Ingredient Note: To avoid trans fats, look for wafers without hydrogenated canola oil, such as My-Del Vanilla Snaps (found in natural-foods stores and large supermarkets).
This page was loaded Aug 21st 2014, 6:00 pm GMT.