Food | Travel | Family | Life
Rose-flavoured glaze takes this plain sour cream bundt to a whole new level.
Pretty and tasty with the addition of rose petals, this rose glazed bundt is a stunner.
My go-to cake is definitely the sour cream cake. It’s great plain or with icing and is requested around here often. I’ve used it for cakes, cupcakes and even cake pops. For my mother-in-law’s birthday, I wanted to take the cake up a notch. What better way than with a flavour filled glaze.
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This pumpkin cake with all it’s spices is warming and comforting, topped with a luscious cream cheese frosting. Perfect for Fall.
Snow. Loads of snow. This is what we dealt with yesterday. Fall was enjoyed for just a minute before the snow bombarded us. I couldn’t believe the pile of snow that greeted us in the morning. When the white stuff started coming down again, I closed my blinds, ignoring what was going on outside.
It was definitely a day to bake and this pumpkin cake has become a favourite. Q has already requested it for his birthday which is over a month away.
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Here’s a fun way to decorate cupcakes for Easter using everyone’s favourite Easter candy – Mini Eggs and Peeps!
Make your favourite cupcake recipe. Cut a little piece off the top and stuff the cupcake with as many mini eggs as you want. Place the cut piece back in. Ice the cupcake and top with a marshmallow peep.
Kids of all ages will be thrilled with the surprise in the centre.
I love March. It’s the start of Spring, my birthday month as well as the anniversary of my blog.
I am excited to be celebrating six years of Food Mamma! Q was only one when I started the blog. Things sure have changed. Z is turning two next month and I am so lucky to have both my boys happy to help in the kitchen. It’s always fun to create fun and tasty treats with my loves and be able to document it through my blog. I am also grateful for the friends and connections I have made.
We will be celebrating with some great giveaways from some of my amazing partners. Stay tuned to win with Cactus Club, Canada Beef, Cococo Chocolatiers, Edo Japan, Robert Rose and Terra Foods.
Of course we can’t have a celebration without cake. Here is a round up of some fabulous cakes, thanks to some fellow food bloggers. Now to decide which one to make….
Super Chocolatey Coca Cola Cake from Merry About Town
http://merryabouttown.com/super-chocolatey-coca-cola-cake/
Better Than Nutella Cheesecake from The Taste Space
https://tastespace.wordpress.com/2013/03/20/better-than-nutella-cheesecake-almost-raw-chocolate-hazelnut-cheesecake/
Japanese Cheesecake from Tiny Sweet Tooth
http://tinysweettooth.com/2016/02/28/japanese-cheesecake/
Blueberry Crumb Cake from Dish ‘N’ The Kitchen
https://dishnthekitchen.wordpress.com/2015/07/11/blueberry-crumb-cake-cool-summer-days-are-meant-for-baking/
Vanilla Caramel Cake from Crumb Kitchen
http://crumbkitchen.com/2016/02/29/vanilla-caramel-cake/
Raisin Filled Spice Cake from Jo and Sue
http://joandsue.blogspot.ca/2015/09/raisin-filled-spice-cake.html
Salted Dark Chocolate Tart from Kitchen Uncorked
http://kitchenuncorked.com/2015/05/29/salted-dark-chocolate-tart/
Easy Cake Pops from Bake for Granted
http://www.bakeforgranted.com/easy-cake-pops/
Triple Layer Chocolate Ganache Cake from Julia’s Cuisine
http://www.juliascuisine.com/home/triple-layer-chocolate-ganache-cake
Dean and Heather’s Cake from Nutmeg Disrupted
http://nutmegdisrupted.com/sweet-2/dean-and-heathers-cake/
Champagne and Vanilla Bean Cake from My Kitchen Love
http://www.mykitchenlove.com/pop-like-cork/
Chocolate and Peanut Butter Drip Cake from I Say Nomato
http://isaynomato.com/chocolate-and-peanut-butter-drip-cake/
Buttermilk Clove Cake with Brown Sugar Fudge Frosting from Bridget’s Green Kitchen
http://www.bridgetsgreenkitchen.com/2015/12/buttermilk-clove-cake-with-fudge-frosting.html
Savarin Framboise from Beth Dunham
http://bethdunham.ca/updatesnews/2013/7/6/savarin-framboise
Paleo Curry Carrot Cake from The Primal Desire
http://theprimaldesire.com/paleo-curry-carrot-cake/
Lime and Coconut Cake from A Virtual Vegan
http://avirtualvegan.com/lime-coconut-cake/
Rum and Eggnog Tres Leches from The Yum Yum Factor
http://theyumyumfactor.blogspot.ca/2012/01/rum-and-eggnog-tres-leches-cake.html
Vegan Chocolate Pumpkin Loaf Cake from Vegan Lovelie
http://veganlovlie.com/2015/11/vegan-chocolate-pumpkin-loaf-cake-recipe.html
Apple and Orange Vegan Loaf Cake from Vegan Lovelie
http://veganlovlie.com/2015/10/apple-and-orange-vegan-loaf-cake.html
Brownie Cake from Bakers Beans
http://www.bakersbeans.ca/brownie-cake/
Chocolate Curry Coconut Cake from My Dish is Bomb
http://mydishisbomb.com/chocolate-curry-coconut-cake/
Chic Choc Chocolate Cream Cake from She Loves Biscotti
http://www.shelovesbiscotti.com/chic-choc-chocolate-cream-cake/
Boozy Orange Chocolate Naked Cake from Eye Candy Popper
http://www.eyecandypopper.com/boozy-orange-chocolate-naked-cake/
Almond Bundt Cake from Ilona’s Passion
http://ilonaspassion.com/almond-bundt-cake/
Looking for a fun thing to do with the kids for St. Patrick’s Day? This rainbow cake is the perfect activity to get the kids in the kitchen and get a little creative.
Start with your favourite cake and ice it with green icing. Next, make a rainbow using fruit by the roll. We used a pipe cleaner to help keep the rainbow standing. Gold chocolate coins at the end of the arch complete the look.
Happy St. Paddy’s Day!
Today is my mom’s birthday. She is a special person, always doing what she can for all of us. She doesn’t ask for anything. The least I could do was make her a cake.
This moist cake is warm from the cinnamon and packed with nuts
because that’s what she loves. And since there’s carrots, we can
convince ourselves that it’s okay to eat because we are eating our
veggies.
Carrot Cake
2 cups carrots, grated
1 cup oil
3 eggs
1 cup sugar
1 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 cup walnuts, chopped
1/4 cup almonds, chopped
In a blender, mix together the carrots, oil and eggs. Transfer to a bowl and add the dry ingredients. Carefully fold in the nuts. Put batter into a 9″ cake pan and bake at 350 for 35 to 40 minutes. Top with cream cheese icing and nuts.
With Christmas only 2 days away, you may be thinking of what to feed the family after the presents have been opened and the stockings have been emptied. Here are some ideas, both sweet and savoury, to fill up hungry bellies.
Egg Boats
Eggs and veggies baked into crusty bread.
Baked French Toast Boat
This make ahead dish is perfect for a relaxing morning.
Cinnamon Buns
These buns are one of Q’s favourites and will have the house smelling oh so good!
Eggs Benedict
With a hollandaise that comes together quickly in the blender, it’s easy to make everyone’s favourite bennies.
Baked Eggs in Potatoes
Eggs and potatoes in every bite, here’s another baked egg dish for everyone to enjoy.
Sour Cream Cake
Cake for breakfast? Yes please! Use your favourite fruit to stud the top of the cake.
I’m excited to be participating once again in The Great Cream Challenge! This month, we were asked to come up with a Holiday Classic Dessert. I decided to go with the Sticky Toffee Pudding Cake. The rich date cake is soaked with a sweet and buttery toffee sauce and topped with cool whipped cream. So good, it is a hit with both adults and kids!
To get the recipe, click here. While you’re there, I would love your vote! You will be entered to win a stainless-steel cookware set! Thanks for your support.
It was my mom’s birthday on Tuesday. We had a fun day getting manicures and pedicures done. We didn’t manage to go for dinner until the next day because of all of Q’s extra curricular stuff but there was time for cake!
For mom’s cake, I wanted to try something new. Although I had never tasted German chocolate cake, it always seemed like something I would love. Nuts and coconut and chocolate – who wouldn’t?.
I had received a package of The Decadent chocolate cake mix from President’s Choice so I cheated with a mix. It was a delicious cheat and the cake turned out moist and delicious.
As for the filling/frosting, it was cooked on the stove and then cooled before using on the cake. It was sooo good! I was a struggle to not eat it by the spoonful as I frosted the cake. I won’t tell you if I won that battle or not. This is definitely one to make again and again.
Coconut Pecan Frosting/Filling for German Chocolate Cake
From KraftRecipes.com
4 egg yolks
1 can evaporated milk
1 1/2 tsp vanilla
1 1/2 cup sugar
3/4 cup butter
7 oz flaked coconut
1 1/2 cup chopped pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
