Probably more often than we think do failed recipes turn into beautiful new dishes.  Sometimes kitchen experiments are a total bust (like my runny, undercooked blood orange curd from last month or my molten hazelnut brittle that nearly caught the kitchen on fire from the holidays), but sometimes they turn out gloirously – which keeps us coming back for more.  And sometimes we think recipes are heading in one direction, and they turn into something completely different.  For me, this usually happens when a dish is about to take a turn for the worse, and I frantically think of ways to save it – or at least parts of it.

This cake started out as a layer cake for my book.  It way layers of limoncello chiffon cake with thyme macerated strawberries and freshly whipped cream.  As delicious as that sounds (doesn’t it?), it was a bit too similar to another dish that already solidified its spot in the manuscript.  I tried to make some slight modifications, but it was no longer working as a layer cake nor for that section of the book.  The components on their own – heavenly lemon mousse, angel-soft chiffon cake, and juicy, ripe raspberries – were amazing, so I turned them into this simple Lemon Mousse Cake for you all to enjoy.


The baby toes in the pic (which is now one of my all-time favourites that Brett snapped of us while testing out the lighting in our kitchen) might have you thinking that this cake is part of my Baking with Baby series, but you would be wrong.  It is not extremely difficult or anything, but all the folding would definitely be hard to do while holding a squirming baby.  However, the finish is unfussy and simple with just a pile of fresh berries, which you can certainly throw on with one hand or attempt to juggle to entertain said baby, if you feel inclined to do so.

The lemon mousse is so so dreamy.  You can make it completely from scratch with your own lemon curd, or just fold in some pre-made curd (not all jarred lemon curd is created equal – make sure to get the good stuff).  Once chilled, the mousse held up much much better than I thought it would.  It was still not sturdy enough to be the filling in a layer cake, but it remained in a heaping cloud of deliciousness all afternoon in my refrigerator without breaking down nor slipping off around the sides.  Even the leftovers the following day were amazing!


Raspberry Lemon Mousse Cake


  • 1 cup cake flour
  • 1 teaspoon baking powder
  • pinch salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • zest of one lemon
  • 1/4 cup canola, vegetable, or grapeseed oil
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup lemon curd
  • 3 egg whites
  • 1 tablespoon sugar
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • fresh raspberries


  1. Preheat oven to 350 degrees. Grease and flour one 9-inch cake pan and set aside.
  2. Sift together the cake flours, baking powder, a salt together in a large mixing bowl and set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and lemon zest. With the mixer on low, add the egg yolks one at a time. Turn the mixer up to medium and beat until pale in color - about 3 minutes.
  4. Stop the mixer and scrape down the sides of the bowl.
  5. With the mixer on low, add in half of the dry ingredients.
  6. Add in the lemon juice and water.
  7. Add in the reaming dry ingredients and mix until combined. Scrape down the bowl and transfer the batter to the large mixing bowl.
  8. Wash and completely dry the bowl of the electric mixer.
  9. Add in the egg whites and whip with the whisk attachment on high. Add in the cream of tartar and whip until medium-stiff, but not dry, peaks.
  10. Gently but dibelatry fold the egg whites into the cake batter.
  11. Pour batter into the prepared pan and bake until golden and a toothpick inserted into the centre of the cake comes out clean- about 30 minutes.
  12. Let cool on a wire rack 15-20 minutes before removing the cake from its pan.
  13. For the mousse, place the other 3 egg whites in a clean, dry mixing bowl. With an electric mixer with a whisk attachment, whip whites on high. Add in the sugar and whip until medium-stiff, but not dry peaks.
  14. Place lemon curd in a large mixing bowl and gently fold in the whipped egg whites. Set aside.
  15. In the bowl of an electric mixer, place the heavy cream. With the whisk attachment, whip the cream on medium. Once the cream begins to thicken, add the vanilla and increase the speed to high. Whip cream until medium peaks.
  16. Gently fold the whipped cream into the lemon curd mixture.
  17. Top the cooled cake with a generous amount of lemon mousse and a heaping pile of fresh raspberries.

The mousse is made with uncooked egg whites.  I strongly suggest using organic, free-range eggs – and you may not want to risk it if you have dietary restrictions.


I’m gonna get straight to the point here – Shauna Sever is a baking wizard! Somehow she was able develop mouth-watering dessert recipes that I don’t feel guilty eating.  That right there is pure magic.

From the first few pages of new book, “Real Sweet,” I felt like she was speaking right at me.  As I get a bit older and grow into my new adult “mom” body, I am starting to realize that I can’t consume huge amounts of refined white sugar without consequences.  And now that I have a family of my own (although the little guy doesn’t even have teeth yet), I feel the need to use the best ingredients for us as possible.  Like Sever, I’m not talking elimination or some crazy fad diet – we are not crazy, after all.  No, we are talking “balance” and “moderation” when it comes to treats – a shift in thinking.  I’ve been trying to use more natural sugars in my own recipes – swapping in things like coconut sugar and honey instead of white sugar and corn syrup whenever I can.  Thankfully, Sever has done all the leg work for us!  With some simple swaps an only a bit of re-thinking, she’s created an entire arsenal of desserts that we can all feel a little better about.

Everything just makes sense here.  All of the ingredients are readily available and even enhance regular baked goods with more intense flavour profiles and textures.  So basically, Sever took all of our favourite desserts – plus some really cool new ones –  traded the “bad” sugar for natural sweetener, made them taste amazing, and is sharing it with all of us!  Wizardry, I tell ya.


“Real Sweet” is our dessert guidebook to alternative sweeteners.  In this beautifully photographed, ultra-creative handbook to modern baking you will find recipes made with Turbino Sugar, Muscovado Sugar, Coconut Sugar, Maple Sugar, Rapadura, Evaporated Cane Juice, Honey, Maple Syrup, and Brown Rice Syrup.  Each super-star gets its own one-page stat sheet showing off its flavour profile, origin, best uses, and some author “secret” pointers.  In my own baking, I’ve been incorporating more honey, maple syrup (I do live in Canada, after all), brown rice syrup (I have an awesome walnut cake with this stuff in my book), and muscovado sugar (the best latte I’ve ever had in my entire life was made with this glorious sugar).  Like Sever, I have been trying to not only add in a little extra nutrients, but enhance the flavour and texture of my desserts.  Lately, I’ve been especially fond of coconut sugar.  I love the way it melts on plain yogurt, adds a bit of caramel flavour to my morning coffee, and the fact that for a sweetener it is actually not too sweet – if that makes sense at all.  So when I saw a recipe for Coconut Sugar Banana Sheet Cake in the “Real Sweet” book, I knew right away that was the one I would try first – that, and the spotting bananas on my kitchen counter.

I’ve tasted a lot of cake in my day – duh.  One of my favourites has always been banana cake.  Banana cake can be trusted – not matter where you buy it or what recipe you use, it is always moist and flavourful.  I have my own favourite caramelized banana chocolate chip cake recipe that I make, but this one just might be the BEST banana cake I have ever tasted.  It even has healthier ingredients like Greek yogurt, coconut oil, only a tiny bit of butter, and of course coconut sugar.


The recipe comes together quickly and bakes up nice ‘n easy in a sheet pan.  Or, like me, bake it in a square pan to make Banana Cake Squares, and put the extra batter in a smaller cake pan for snacking on before dinner, hehehe.  The coconut sugar caramel frosting to match pairs perfectly with the cake.  The coconut sugar creates a deep caramel, almost smokey flavour.  After the caramel has cooked and cooled it is whipped up to perfection – beautifully spreadable on the cooled cake.




Oh, and PS – go get your copy of  “Real Sweet” like right NOW!

‘Real Sweet’ Banana Cake Squares


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed banana
  • 2/3 cup plain Greek yogurt
  • 1/4 cup coconut oil, melted and cooled
  • 1 cup coconut sugar
  • 4 tablespoons unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 9 tablespoons unsalted butter - divided
  • 3 tablespoons brown rice syrup
  • 1/4 teaspoon salt
  • 3/4 cup coconut sugar
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons vanilla


  1. Preheat oven to 350 degrees. Prepare a 9X13 inch pan and set aside.
  2. Sift together the dry ingredients and set aside.
  3. Mix together the banana, yogurt, and coconut oil and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar and butter until it looks like damp sand. Add in the eggs and vanilla. Mix for about 3 to 5 minutes until light in texture and pale in color.
  5. With the mixer on medium-low, alternate adding in the dry and banana mixtures. Stir until just combined.
  6. Pour batter into the prepared pan and bake until a toothpick inserted into the centre of the cake comes out clean - about 25-30 minutes.
  7. Cool on a wire rack before inverting onto a cutting board or clean work surface.
  8. To make the caramel frosting, place 4 tablespoons butter, brown rice syrup, and salt in a medium saucepan. Heat over high to melt the butter.
  9. Add in the sugar and cook until the mixture reaches 248 degrees on a candy thermometer.
  10. Remove from heat and carefully whisk in the cream. Stir in the vanilla and let cool 10 minutes.
  11. While the mixture is still warm, gradually add in the remaining 5 tablespoons of butter, making sure the butter completely emulsifies. Continue to cool another 15-20 minutes.
  12. Once completely cooled, whip caramel with an electric whisk for about 2-3 minutes until a spreadable consistency.
  13. Spread caramel frosting on the the banana cake and cut into squares.


With the exception of this past year (when I was extremely pregnant), we always practice the same traditions at Christmas.  I’ve spent 26 of my 30 Christmases waking up in my childhood home, yet Easter is always a bit random.  Probably not as random as spending Thanksgiving in Las Vegas several years in a row, but every year seems to be a different story.  I’ve spent Eater with my family in Northern Cali, at my aunt’s house in Monterey, with just my husband while my parents were away, in Vancouver with just my brother – you get the idea.  This Easter will be the first major holiday we will be spending with our baby boy.  Not only will it be the perfect opportunity to dress him all up in pastel plaids, but a time to start some new traditions.

One easy way to introduce a new tradition is with food.  Ginger crinkles at Christmas and pumpkin pie at Thanksgiving – it is about time Easter in our household has its own set of treats to help recall moments of such a special holiday. Certain smells and tastes bring back memories in an instant.  Perhaps it will be the scent of cinnamon and other spices being baked up in these Carrot Cupcakes that my children will associate Easter with one day.



If I am being 100% honest here (which I generally try to be), then I will admit that this recipe started out as a side dish to some baked teriyaki salmon.  I’ve always cooked carrots with a touch of brown sugar or maple syrup.  On a whim a few weeks ago, I tossed in a spoonful of white miso paste to the mix to pump up the flavor.  And boy did that do it!  The salty miso mixed with maple and natural sweetness of the carrots created the most delicious savory/sweet combination a vegetable has ever seen.

Since it worked on carrots, I thought – why not with carrot cupcakes?  I imagined it could go one of two ways – either a strange, salty combination that would be reminiscent of a sushi cupcake or a complex, perfectly balanced salt/sweet treat.  I am glad it was the latter.


The carrot cupcakes are a riff off my classic carrot cake – but with half wheat flour, half coconut oil, and half coconut sugar.  I threw in some oats and a touch of ginger as well.  While the cupcakes themselves ended up closer to something in the muffin family, I certainly was not missing the extra oil and sweetness once they were iced in the rich, flavourful buttercream.  To make things a bit more decadent, I started with a French Buttercream.  Using egg yolks, real maple syrup, and real butter, this buttercream is almost too sinful for Easter.  The added white miso balanced out some of the sweetness and added the perfect amount of unexpected savouriness.

Add in the miso according to taste.  There should be a pleasant, salty taste at the end of each bite.



Yields 10-12 cupcakes.

Carrot Cupcakes + Maple Miso Buttercream


  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/4 cup + 2 tablespoons coconut oil
  • 1/4 cup grapeseed oil
  • 1/4 cup coconut sugar
  • 1/2 cup light brown or granulated sugar
  • 2 eggs
  • 1 1/2 cups grated carrots
  • 1/4 quick oats
  • 4 egg yolks
  • 1/3 cup maple syrup
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 12 tablespoons unsalted butter, softened
  • 1-2 teaspoons white miso paste


  1. Preheat oven to 350 degrees. Line a cupcake pan and set aside.
  2. Whisk together the dry ingredients and set aside.
  3. In a large mixing bowl or in the bowl of an electric mixer, mix together the oils and sugars.
  4. Add in the eggs and stir until combined.
  5. In two batches, stir in the dry ingredients until combined.
  6. Fold in the carrots and oats.
  7. Evenly distribute into the cupcake liners and bake for about 20-23 minutes or until done.
  8. For the buttercream, place the yolks in the bowl of an electric mixer. Beat on high with the whisk attachment until they double in volume and are pale in color - about 5 minutes.
  9. Meanwhile, place the maple syrup, sugar, and water in a saucepan. Heat over high until mixture reaches 238 degrees on a candy thermometer.
  10. Once the sugar mixture is hot, remove from heat and let stand for about 30 seconds.
  11. With the mixer on low, carefully pour in the sugar mixture into the egg yolks.
  12. Slowly bring the speed up to high and mix until the outside of the mixing bowl returns to room temperature. Stop the mixer and swap out the whisk for the paddle attachment.
  13. Add in the butter, a couple tablespoons at a time, until smooth and creamy.
  14. Meanwhile, mix the miso with a teaspoon or so of hot water to dissolve slightly.
  15. Add in the miso mixture - according to taste.
  16. Frost cooled cupcakes with the maple miso frosting.


We are having the most gorgeous spring so far up here in the Pacific Northwest – knock on wood.  I know months of rain are still in the forecast, but it has not been nearly as cold as it usually is.  I’ve only had to bust out my calf-length puffy jacket a handful of times and Baby H has not even had the chance to use his one-piece, fuzzy snowsuit (add that to the list of clothing items that he quickly grew out of before hardly using).

For the rest of you all, I am truly sorry.  I know some of you suffered from blizzards while my home state of California has already had 90+ degree weather (a preview of how hot summer might be, yikes!).  However, no matter where you are, you can still enjoy a preview of spring with use of some winter citrus.  In particular, Lemon.  I especially love finding and baking with Meyer Lemons.  They tend to be much sweeter and juicier than other types – bringing great, vibrant flavor to delicious, lemony desserts.  So whether you are aiming to match the spring sunshine you may already be having or need to beat your still-winter blues, this Lemon Meringue Cake is your answer.



I made this cake for The Cake Blog (I’m back, baby!).  The cake itself if extremely light.  I tossed in some poppy seeds for texture and the fresh lemon and cardamom give a punch of flavor to an otherwise simple buttermilk cake.  My kitchen torch got to make another appliance – as evident by the toasty meringue frosting.




Find the full recipe on The Cake Blog.


Baking with Baby, part 3.

Two things – 1) I am really starting to think we have the perfect kitchen for a having a family (at least for a moderate-sized apartment) and 2) bananas quickly turn brown when you are not paying attention (i.e. – baby taking up said attention and almost all of your time).

We moved into our new home late summer.  For a downtown apartment in the city, it was a total steal.  All of the newer apartments around town are so small and look like identical little boxes.  When we found our spacious 2-bedroom with an awesome layout and completely remodelled, I knew we were in luck.  We got the square-footage and interesting layout of an older building, but with the perks of a new condo like all wood flooring, stainless steal appliances, modern surfaces, etc.

The living room is my favorite.  It is located in the corner of the building and steps down from the rest of the apartment.  The best part are the bay windows on both the north and west side, making the space extra inviting with an abundance of natural light.  On the south wall, there is a raised countertop with an open passage way to the kitchen.  The counter extends all the way into the kitchen, giving me tons of extra room to cook and bake on.  And let me tell you, I use every square inch of it – no matter what I am making.

From my kitchen, I have the best view of said living room.  Through the “window” I can keep an eye on the baby in his swing and have conversations with the husband while he does his work on the opposite side of the counter.  And when baby is no longer happy in his swing (unfortunately it only keeps him occupied for about 15-20 minutes at a time before he starts protesting), then my giant countertop serves another key purpose – babysitting.

Apparently, Baby Huff loves being in the kitchen as much as his momma.  And while he is not nearly big enough to start cooking (he can’t even hold up his own head yet), he does seem to enjoy watching me cook.  When I was pregnant I was not sure how I would keep up with all of my baking once the baby came.  I still can’t get as much done as before (as to be expected), but some days I am surprised on what I can actually accomplish.  So on days where I am making something fairly quick and simple, like this Chia Banana Bread, I just pop Baby H in his infant seat and put him right on top of the counter – literally baking with baby.  Now that he’s been working on his eye contact and smiles, both of us are pretty happy with this situation.


On another note, my husband and I are banana buddies.  I love them when they are still partially green and Brett likes them slightly spotted.  So when we buy a bunch, I eat my portion, and whatever I don’t finish, Brett gladly takes over.  And in the instances that neither of us get around to eating the bananas before they turn brown, then we have banana bread.  With a new baby around and our meals being less-planned as I would normally have it, these bananas were destined for this Chia Banana Bread.  I’ve been doing my best to keep up with meal prep and planning, but sometimes it doesn’t work out.  And when things don’t work out as planned, sometimes you end up with something way better than you intended – again, like this Chia Banana Bread.



With chia, honey, and yogurt, this banana bread is super moist and flavourful.  I don’t know if “healthy” really describes it, but the alternative flours and sugars make me feel a little bit better about eating it for breakfast.  So, when your bananas go bad and you are looking for something to whip up with one eye on your baby, this recipe is for you!  Serve with whipped butter and extra honey, if desired.



Chia Banana Bread


  • 3/4 cup almond flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons chia seeds
  • 1/4 cup brown sugar
  • 3 ripe bananas
  • 1/2 cup honey
  • 1/4 cup grapeseed oil
  • 2 eggs, slightly beaten
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla
  • oats for topping


  1. Preheat oven to 350 degrees. Prepare loaf pan and set aside.
  2. Whisk together the dry ingredients, including the brown sugar, and set aside.
  3. In a separate mixing bowl, mash the bananas.
  4. Stir in the honey, oil, eggs, vanilla, and yogurt until combined.
  5. Add the wet ingredients to the dry and mix until just combined.
  6. Pour batter into the prepared pan and top with oats, if desired.
  7. Bake for 40-60 minutes or until done and a wooden skewer inserted in to the center comes out clean.


Raise your hand if you baked or cooked something new this week! I did. If you didn’t know, I am really into cooking and baking – duh. I am continually inspired by new dishes and have a running culinary “to-do” list (aka my Pinterest, lol). I feel like I got a late start to cooking, so I find myself wanting to make all of the things all of the time. What’s funny is, I completely missed the basics. I am terrible at frying eggs, have the most unevenly shaped and colored pancakes, and have been known to destroy a grilled cheese sandwich. On the other hand, I am ever afraid to try new dishes or incorporate ingredients that I have never worked with.

My husband and I jokingly fight about this all the time. I am always trying to make something new for dinner or for the blog and am really hard on myself when it does not turn out. Brett thinks I shouldn’t have such high expectations for things I’ve never done before (bless him), but I totally disagree. If I know I have the skill to make it, then it should still turn out perfect – even on the first try, right? Okay, maybe I am a bit crazy. But still – ya gotta try. I look at each meal as an opportunity to stuff my face with new flavours and interesting combos, not the same ol’ – same ol’ all the time. I mean, we can’t have tacos every night.


Of course there must be a first time for everything. And a certain amount of error should be expected. Over the years, I’ve had my share of culinary pitfalls – like when trying to master macarons in a single weekend or cooking a cornish game hen that was still partially frozen from my overactive fridge. I believe we torture challenge ourselves because when a new recipes works on the first try we feel like superstars – like this Chocolate Kumquat Cake.

If you could already guess where this was going, this was my first time working with kumquats. I always see the mini, vibrant citrus at my local market or in the produce aisle and never before considered taking some home with me until now. As we head into spring and the end of winter citrus, I wanted to take advantage of the seasonal fruit. I threw a few handfuls of the little orange gems into a paper bag and started to think of ways to bake with them on my walk home.



What do you even do with a kumquat? Do you peel it? Juice it? Pop ‘em straight into your mouth? I was pretty clueless. I first thought I’d make a kumquat buttercream, then kumquats baked right into a cake. In the end, I went with candied kumquats. I love candied lemon slices and figured kumquats would behave similarly. On their own, they are sweet but very tart. Candied with some vanilla bean and they become a refreshing little treat. The stars of this Chocolate Kumquat Cake.


For the cake, I wanted something simple and not too fussy. No layers of cake or mounds of frosting. I wanted the flavour of my candied kumquats to shine. I went with an easy chocolate bundt cake with almond icing. The cake was moist from a heaping amount of greek yogurt and the chocolatey taste was enhanced with some strong coffee. Chocolate and orange have always been a good match and I love citrus with almond. This combination was no exception. The flavours blended beautifully – a bright burst of citrus flavour in each bite.



Chocolate bundt adapted from Baked Occasions


Chocolate Kumquat Cake


  • 1/2 cup unsweetened cocoa powder
  • 1 cup strong, hot coffee
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cup golden brown sugar
  • 3/4 cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 2 whole eggs
  • 2 egg yolks
  • 1 cup greek yogurt
  • 1/2 cup buttermilk
  • a few handfuls kumquats, about 20-25
  • 1 cup water
  • 1 cup sugar
  • 1 vanilla bean, seeds scraped out
  • 1 cup confection's sugar
  • 3 tablespoons heavy cream
  • 1/4 teaspoon almond extract, or to taste


  1. Preheat oven to 350. Liberally grease and flour a 10-12 cup bundt pan. Set aside.
  2. In a small mixing bowl, mix the cocoa and coffee together. Set aside.
  3. In a large mixing bowl, sifter together the dry ingredients. Set aside.
  4. In the bowl of an electric mixer, mix together the oil and sugar.
  5. With the mixer on medium, add in the vanilla, eggs, and yolks - one at a time
  6. Stop the mixer and scrape down the sides and bottom of the bowl.
  7. With the mixer on low, add in 1/3 of the dry ingredients followed by the cocoa mixture.
  8. Add in half of the remaining dry ingredients followed by the buttermilk.
  9. Add in the remaining dry ingredients and mix until just combined.
  10. Stop the mixer and fold in the yogurt until combined.
  11. Pour batter into the prepared pan and bake for 45-60 minutes or until a wooden skewer inserted in the centre of the cake comes out clean or with only a few crumbs.
  12. Let cake cool on a wire rack for at least 20 minutes before inverting out of the pan.
  13. Meanwhile, make the candied kumquat. Line a wire rack with paper towels or parchment paper and set aside.
  14. Place the sugar and water in a medium saucepan. Stir to combine.
  15. Heat sugar mixture over medium-high until mixture begins to boil.
  16. Meanwhile, slice each kumquat into about 4 thin slices.
  17. Once boiling, reduce the heat to a simmer add in the sliced kumquats, vanilla bean seeds, and vanilla bean pod.
  18. Simmer for about 15 minutes or until the centres of the kumquats become translucent.
  19. Remove kumquat slices with a slotted spoon and let drain/dry over the wire rack.
  20. For the icing, sift the confectioner's sugar into a mixing bowl.
  21. Stir in the cream and almond extract until smooth.
  22. Drizzle the icing over the top of the cake and top with candied kumquats.



I’ll admit – I am currently living a caffeine-fuled life.  Now that I am no longer pregnant and am running around everyday slightly very sleep deprived, coffee is my beastie.  I’ve always been a moderate coffee and tea drinker, but now that I’m a mother, I totally understand moms and their caffeine dependency.  Before having a child, I never quite grasped the urgency in other moms stating how they “need their coffee” or “don’t talk to me before I’ve had my coffee,” and the like.  I always knew having child would change everything including sleep patterns, but I am starting to finally get it.  If I am being completely honest, then I will confess that Baby Huff is actually a pretty good sleeper and I know we’ve lucked out a bit in that department – but unless I want to spend my days tending to a newborn as a walking zombie, you better hand over that cup of caffeine.

I’ve always had sleep troubles, so I am used to regulating my caffeine intake.  No coffee after 2pm – no black tea after 5pm.  Drink plenty of water with each caffeinated beverage, blah blah blah.  Now however, my insomnia issues have been traded in for breastfeeding – keeping the caffeine-intake tango still alive and well.  What I am saying is, now when I crave that cup of coffee more than ever, there are still some things to consider before pounding an entire french press in one sitting.

Fortunately, I have experience in this.  If I have a cup of green tea to perk me up in the morning, then I can indulge in an extra-frothy latte or grande americano should we make it out of the house that afternoon – and vice versa.  If I have the morning shift that day (yes, my amazing husband and I take turns waking up early with our little snuggle bug) and have lost track of how many Keurig cups I’ve consumed, then I can always go with a delicious Matcha Latte as my afternoon treat.



For years now, I’ve been pretty enamoured by matcha.  In a drink, in a dessert – either way, I am totally intrigued.  I love matcha in Japanese desserts – they tend to be light and not-so-sweet.  I equally love a matcha latte –  with its unmistakable flavor of a creamy, sweetened green tea.  I first came across real matcha (as opposed to just green tea) while in Tokyo nearly a decade ago.  Thankfully for the rest of us, matcha and matcha-flavored items can be easily found everywhere these days.  There are even matcha Kit-Kats, for crying out loud!

Recently, I splurged on a tin of my own matcha powder.  It was pretty pricey, but I knew I would get good use out of it by making my own lattes.  I was wrong.  I’ve tried and tried, but my homemade matcha lattes end up tasting like grass.  Thankfully there is more than one use for the stuff besides beverages.  Since I had the tin sitting in my kitchen, I was determined to find new ways to incorporate the unique flavor into my recipes.  Last year I made Matcha Sesame Macarons and you will even be able to find an awesome Matcha Ganache in my book next spring.  But today, it is all about this Matcha Cake with Coconut Frosting.


This pound cake is a bit denser than a layer cake yet still moist and extremely flavourful.  The kind of cake best served with a a cup of tea or coffee to get you through the lull of the afternoon.  The cake itself stays moist and tender with a combination of real butter, coconut oil, and coconut milk.  I had a feeling that matcha and coconut would go well together, but I was pleasantly surprised by how amazing the combo ended being.  The mound of fluffy coconut frosting doesn’t hurt either.  So if you are in need of an afternoon pick-me-up or are a little bit sleep deprived like me, make this cake and enjoy a slice with your bagillionth cup of joe or tea of the day.



Matcha Cake with Coconut Frosting


  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 rounded tablespoons matcha powder
  • 1/2 cup coconut oil, softened
  • 12 tablespoons (3/4 cup) unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3/4 cup plain yogurt
  • 3/4 cup coconut milk
  • 10 tablespoons unsalted butter, softened
  • 2 1/2 - 3 cups confectioner's sugar
  • 2 - 4 tablespoons coconut cream or coconut milk solids
  • 1/2 teaspoons vanilla
  • shredded coconut


  1. Preheat oven to 350 degrees. Grease and flour a large loaf pan and set aside.
  2. Sift together the dry ingredients and set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, place the butter and coconut oil. With the mixer on medium, mix until combined. Add the sugar and mix on medium for about 3-5 minutes, or until creamed.
  4. Add in the vanilla and eggs, mixing well in between. Stop the mixer and scrape down the sides and bottom of the bowl.
  5. With the mixer on low and working in alternating batches, add in the flour mixture, yogurt, and coconut milk - starting and ending with the flour mixture.
  6. Mix on medium for no more than 30 seconds or until combined.
  7. Pour batter into the prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted in to the center of the cake comes out clean.
  8. Let cool on a wire rack for 15 minutes before removing cake from its pan.
  9. For the frosting, cream the butter with an electric mixer.
  10. Carefully add in the confectioner's sugar, coconut cream, and vanilla until combined.
  11. Mix on medium until frosting is smooth yet fluffy.
  12. After the cake has completely cooled, swirl on the coconut frosting and sprinkle with shredded coconut, if desired.


After all the holidays and the extra rich and heavy desserts that go along with it, there come winter citrus to switch it all up and just the right time.  Once those resolutions are made, decadent sweets are probably the last thing on your mind.  If you are anything like me though, those said resolutions don’t ever completely eliminate all treats (I’m not totally crazy!), but I do try to eat them more in moderation.  Fresh produce this time of year always seems a bit scarce, except for bright, zesty citrus.  Using their natural vibrance and sweetness, winter citrus desserts are the perfect solutions for feeding your post-resoultion sweet tooth.



I made this Winter Citrus Tart for the last date night my husband and I had before baby.  I actually did not know that at the time, since baby came on his own terms, but I knew we were close and wanted to make something special while it was just the two of us.  Since I was essentially a ticking time bomb, I wanted to get in one last baking sesh before becoming a mom.  Brett and I made plans that evening to go to our favourite Italian restaurant down the street for dinner, while I set out to make this tart to come home to for dessert.  I knew it would be a bit more elaborate and time consuming than the usual treats I whip up last minute for my husband, but I wanted it to be extra special – plus, I was using it as a distraction from my over-due pregnant belly.


Since I make dessert and pastry for a living, most of the items coming out of the kitchen are designed for a specific project.  Sure we end up with a ton of sweets hanging around, but they usually have been sitting out for photographs, manipulated in some way or another, or are not always what we are craving.  I hardly have time to bake just for “fun” these days, and if I do it is usually just some random cookie or breakfast good – which is totally delish too, but not the point I am trying to make at the moment.  Food is such a big part of my life and I wanted to try and do a little something different this year when it comes to desserts for the family.

Now that we have a new little one in the house, I know that date night means something completely different.  Date night now will mostly be spent in, ordering take-out, and renting a movie off iTunes.  To make those nights special and different from almost every other night that we stay in and catch up on our DVR, I wanted to challenge myself with a new series: Date Night Desserts.  In theory, Date Night Desserts will consist of special, slightly-challenging desserts and pastries made from scratch that are worthy of being served in our nice dishes, under candle-light, and with a loved one.  They are planned and cared for, as opposed to whipping some random brownies with whatever ingredients you happen to have in the fridge/pantry.  Here, I want to tackle more of the recipes on my “to-do” list and really put my heart into them.  If we are going to be under house arrest with a newborn, then at least I know that I can help keep some of the romance alive through food.  I’m talking things like dark chocolate souffle, salted caramel pot de creme, perfect French crepes, fried beignets, and hand-churned, frozen custards.  And in this case, a homemade Winter Citrus Tart.  Make this tart for your sweetie and challenge yourself with the future recipes in this series to show your loved ones – significant other, best gal pal, children, etc. how special they are.


Back to the tart…One of the best parts about working with citrus is their beautiful colors – or at least when it comes to styling and photographing them.  Of course, it is still important for them to taste good and not just be pretty, so good thing they are still juicy and delicious.  I could live off satsumas, but a variety of citrus makes for a gorgeous flavour palette.  For this tart, I’ve gathered up the freshest tangerines, blood oranges, grapefruits, and even a sweet lime.  I decided to go with a chocolate crust, slightly spiced with a touch of cinnamon.  The crust is not overly sweet nor rich, but deepens the overall flavour of the whole tart.  I poached the fruit in vanilla for extra sweetness to off-set the tangy filling of creme fruit and cream cheese.  What makes this tart great for date night is that the different components like the crust and filling can be made separately ahead of time, thus making the whole dish more approachable and less intimidating to assemble come dessert time.






Date Night Dessert: Winter Citrus Tart


  • 3-4 assorted citrus fruits - orange, tangerine, grapefruit, blood orange
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 vanilla bean, split
  • 1 cup creme fraiche
  • 1 cup cream cheese, softened
  • 3 tablespoon sugar, or to taste
  • 1 pre-baked tart shell


  1. Slice off the top and bottom of the citrus. Cut away the outer peal and pith.
  2. Slice citrus into rounds, about 1/3" thick.
  3. Place the water and sugar in a large pan. Heat over medium-high until the sugar dissolves and mixture begins to boil.
  4. Add in the vanilla bean and seeds. Turn heat down and let sugar mixture come to a simmer.
  5. Carefully add in the citrus rounds and cover. Simmer for about 8 minutes.
  6. Using a slotted spoon, transfer the fruit to a drying rack until drained and cooled.
  7. Meanwhile, stir together the creme fraiche, cream cheese, and sugar - to taste.
  8. Spoon the filling into the tart shell.
  9. Arrange poached citrus on top.
  10. Chill until ready to serve.

Chocolate Tart Shell – adapted from Dorie Greenspan’s Baking

1 1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon granulated sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, diced
1 teaspoon ground cinnamon
1 large egg, slightly beaten

Sift together all of the dry ingredients and sugar in a large mixing bowl.  Cut in the butter with a pasty cutter or use your finger tips to blend until the mixture is mealy with clumps no larger than the size of a pea.  Stir in the egg until the mixture starts to come together into large clumps.  Turn dough out until fully incorporated.  Press dough into a 9″ round, greased tart pan then freeze for at least 30 minutes.

Pre-heat the oven to 375 degrees.  Spray the shiny side of a piece of foil with non-stick spray and place it (greased-side down) on top of the crust.  Bake covered for about 20 minutes.  Remove foil and continue to cake until done, about 5-8 additional minutes.  Let completely cool on a cooling rack before filling.

Who’s surprised to learn that I’ve always had a sweet tooth?  Yeah, I didn’t think anyone would be.  Even well before I started making and baking my own sweet treats, I’ve always been a candy and chocolate lover.  Whether it be sneaking in jumbo-sized candy into the movies and or the occasional special stop by See’s Candy, I loved it all – still do.

While I started out by baking, I’ve learned a lot along the way in regards to candy-making and tempering chocolate as well.  I probably first started making candies and chocolates about a decade ago when I started to make them as edible gifts around the holidays.  Working with boiling sugar is a lot different than baking a cake, but the end results yielded the same feelings – the feeling of making something from scratch at home to share with the people I love.  With the biggest day of love just around the corner, I’ve already been thinking of what treat(s) to make to share with my valentines.

This year, I think I will go with some homemade chocolates.  Those store-bough boxes of chocolates always have a ton of flavors that I don’t actually like (or anyone I know actually likes), so why not make my own?  From chocolate truffles, caramels, and more – there are so many approachable recipes and options for a DIY Chocolate Box.  I haven’t narrowed down my decision of what to make yet, but I did round up some of my favorite recipes from around the web to choose from.

Check out DIY Chocolate Box

by Tessa Lindow Huff at Foodie.com

What are your favorite chocolates to eat and make?  Will you be trying any of these recipes to share on Valentine’s Day?


Remember to head over to Foodie.com for more recipes or to make you own collection!

Post sponsored by Foodie, but collection and opinions are my own.


We survived week 2!  After multiple check-ups and a get together with out prenatal group, Baby Boy is thriving!  Our sleep routine is getting better and he continues to eat like a champ.  Time both slows and flies by with a wee little one.  I find myself scanning Instagram and Pinterest more than ever during late-night feedings and am usually showered and dressed (even if in sweats – but clean sweats) earlier in the day than I used to be.  At the same time, between appointments, diaper changes, and bath-time, I don’t even know where the day goes.  Time seems to stand completely still while I am cuddling my son, but my husband and I have strangely found more time in the in between, trying to take advantage of his naps to do the little things like take a shower, unload the dishwasher, and even bake a quick cake.


With that said, this post makes a lot of sense.   While nursing and soothing/cuddling, I find myself on my phone a lot these days.  I didn’t think that would be the case, but somehow I am all caught up on my social media and have read more blogs and articles than before.  Here are some of last week’s favourite reads:

Molly Yeh’s fondue game is out of the world.

This thought-provoking read by The Faux Martha about inspiration/originality + a decadent chocolate cake.

How to boil an egg – according to this Bon Appetite infographic

Style Me Pretty Living’s Caradamon Rose Cocktail – since Valentine’s Day is less than 2 weeks away, I can enjoy a bit of alcohol again, and you know how much I love cardamom.

The one-and-only Dorie Greenspan’s Custardy Apple Squares – as seen on Food 52 – and remembering when I tried to work my way through Baking: from my home to yours when I first started baking nearly a decade ago.

In the daylight hours, I was able to find some time to do some cooking and baking – or at least this week I did.  We had some gorgeous weather this past week and were able to squeeze in a few walks to the park and even a trip to the grocery store sans baby.  Some friends and family think I’m nuts for baking/cooking with a new baby at home, but for me it’s actually relaxing and rewarding – not another chore.  I really enjoy baking/cooking (duh- or else why would I even have started this blog?), I find that in all the chaos of having a new baby at home, I am comforted by being in the kitchen. Where with baby I have so many questions and concerns, in the kitchen I can whip up a cake in 20 minutes and just trust the science behind mixing a couple eggs with some flour and throwing it all in the oven.


This week’s Baking with Baby recipe is this Strawberry Apple Crumb Cake. I wanted to make a quick, sweet treat that would work for a snack and/or breakfast that used up some of the leftover produce in the house. I knew I would not have time for something with multiple parts (cake+ icing + filling, etc), so this single layer tea cake was the answer. Since I do make so many layer cakes, I sometimes forget the amazingness that lies in the simplicity of a single layer cake. Everything baked up in one pan, making less dishes and more time for baby cuddles. The crumble topping was easy enough and would work wonderfully on its own, but a quick stir of some creme fraiche with orange zest and sugar made the for the perfect addition. Yes, there are healthier things I could be snacking on, but the fresh fruit, whole wheat and almond flours, and yogurt made it feel light, fresh, and a bit better for me than other packaged or preserved snacks that are equally easy to grab ‘n go with.

Did I mention how easy and quick this was to throw together? Just some sifting and slicing while baby naps and you are ready to go. Feel free to add in whatever fruit you have on hand like sliced pears or blueberries!




Recipe adapted from the Huckleberry Cookbook

Strawberry Apple Crumb Cake + Weekly Thoughts


  • 6 tablespoons unsalted butter, diced
  • 1/2 cup almond flour
  • 1/2 cup quick oats
  • 1/4 cup sugar
  • 1/2 cup whole wheat pastry flour
  • 3 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 cup cake flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup wheat bran
  • 1/4 cup almond flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 apple, peeled and thinly sliced
  • 1 dozen strawberries, sliced
  • 1 cup creme fraiche
  • 1 teaspoon orange zest
  • 2 teaspoons orange juice
  • sugar to taste


  1. Combine the first 9 ingredients together in a mixing bowl. Cut in the butter between your finger tips until the ingredients start to come together into little clumps. Refrigerate.
  2. Preheat oven to 350 degrees. Grease and line a 10-inch spring form pan with parchment and set aside.
  3. Sift together the dry ingredients and set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.
  5. Add in the sugar and mix on medium until creamed.
  6. Add in the eggs and vanilla.
  7. Stop the mixer and scrape down the sides and bottom of the bowl.
  8. With the mixer on low starting and ending with the dry ingredients, alternate adding in the dry ingredients and the yogurt.
  9. Mix until just combined.
  10. Spread evenly in the bottom of the prepared pan.
  11. Top with sliced apples and strawberries.
  12. Sprinkle top with crumb mixture, leaving some of the fruit to pop out - if desired.
  13. Bake for about 45-60 minutes or until done.
  14. Cool on a wire rack for 10-15 minutes before removing the cake from the pan.
  15. Stir the orange zest, juice, and sugar into the creme fraiche. Place a dollop of cream on each slice to serve.