#15) Blueberry Cheese Coffee Cake

I know, I know.... You are all getting tired of my blueberry concoctions, but the berries are almost all used up, I promise. HaHa. This recipe came from The Complete Canadian Living Cookbook. The book was was a b-day gift from bf, and seeing as he is coming to visit tonight, I thought I would make a sweet treat from it. I chose this one because bf's two faves, besides me of course LOL, are cheesecake and blueberries. This coffee cake has a subtle layer of cream cheese infused with loads of blueberries in the middle, so I figured it was a safe bet. It was a little more labour-intensive than my lastest posts, but I figured he was worth the extra effort :).

The cake is made in three sepearate steps:

1. Crumb Topping
1 cup flour
1/4 cup brown sugar
1/4 sugar
1/2 tsp cinnamon (I used 3/4 tbsp)
1/3 cup butter, melted
-In a small bowl, stir together dry ingredients. Drizzle with butter and stir until moistened. Set aside.
2. Cream Cheese Filling
1 pkg (light) cream cheese (250 g)
1/4 sugar
1 egg
1tsp lemon rind (I used lemon juice)

-Beat together cream cheese and sugar. Beat in egg and lemon until smooth. Set aside.
3. Cake

1/3 cup butter
2/3 cup sugar
2 eggs
2 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (fat-free) sour cream
1 1/2 cups blueberries (I used a little more than 2 cups)

-Beat butter with sugar. Add eggs, one at a time. Add vanilla.
-In seperate bowl, stir together flour, baking powder, baking soda, and salt.
-Add flour and sour cream to butter mixture alternately, beginning and ending with flour mixture. (flour, sour cream, flour, sour cream, flour) Mixture will be thick.
-Spread into greased 9-inch springform pan (I used 10-inch, hence the extra berries).
-Sprinkle half of berries on top. Cover gently with cream cheese mixture. Spinkle with remaining berries. Sprinkle evenly with crumb topping.
-Bake for 1 1/4 hours at 350°F. Let cool in pan on rack for 30 minutes.


#14) Birthday Brownies

Even students have to take a break for their friends' birthdays, right? And you can't celebrate a birthday without mouth-watering sweet treats, right?

Well if you answered yes to these two questions, you are officially in my good books. :)

It is my new roomie's birthday tomorrow, so I decided to whip up a nice batch of dense, chocolately brownies.... What women doesn't appreciate a chewy brownie? *Be honest ladies! :)


1/2 cup butter
1 cup sugar
2 tsp vanilla
2 eggs
1/3 cup cocoa
1/2 cup flour
1/4 tsp baking powder
1/8 tsp salt


-Heat oven to 350°F. Grease 8x8 inch pan.
-Place butter in microwave-safe bowl. Melt in microwave (about 1.5 minutes).
-Stir in sugar and vanilla.
-Add eggs, one at a time. Beat well after each addition.
-Add cocoa. Beat until blended.
-Add flour, baking powder, and salt. Beat well.
-Pour into greased pan and bake for 20-25 minutes, until brownies begin to pull away from sides.
-Cool completely then cut into squares.

*Makes about 16 brownies.
*This recipe is easily doubled, but be sure to use a 9x13 pan.


#13) Banana Blueberry Bread

OMG! One week into my Education degree and I am already exhausted.... But I guess we wouldn't be good teachers in the end if our profs didn't make us work hard for it, right? That being said, my studies don't leave me much time for baking (*tear*), so when I whipped this delicious sweet treat together I done it as quickly as possible. But don't worry, the taste of this sweet bread will not tattle to anyone that you didn't slave away to make such a wonderful treat :)

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup butter
1/2 cup + 1 1/2 tbsp brown sugar, separated
2 eggs, beaten
3 ripe bananas, mashed
1 tsp vanilla
1 cup blueberries (fresh work best; frozen will change your baking time)


-Preheat oven to 350°F.
-Combine flour, baking soda, salt, and cinnamon.
-Beat butter and 1/2 cup brown sugar. Add eggs, mashed banana, and vanilla. Stir together.
-Add the banana mixture to the flour mixture. Stir junt until moitened. (Over-mixing will produce a dry bread)
-Spray loaf pan with non-stick spray oil.
-Add 1/4 batter to bottom of pan. Sprnkle 1/3 cup blueberries over top. Cover with another 1/4 of the batter. Repeat until berries and batter are gone. (It will be necessary to spread the batter, as it is quite thick. I used a butter knife and gently pulled on the batter layers to cover the berries. Easy enough!)
-Sprinkle the remaining brown sugar over top and place in pre-heated oven.
-Bake for approximately 1 hour, until a toothpick comes out clean.


#12) Cocoa Peanut Butter Cookies

Okay, the semester has started... I had my first classes of my Bachelor of Education today :) Overall the day was good, busy and a little stressful, but there is something satisfying about taking those first steps towards what you want in life. To celebrate taking these first steps, I decided to bake a new sweet treat, combining two of my faves again, good ol' PB and chocolate :)


1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
1/3 cup chopped almonds (or just use crunchy PB)
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1 cup chocolate chips (milk chocolate is best for this recipe)


-Pre-heat oven to 350°F.
-Cream together butter, sugars, peanut butter, and nuts.
-Add eggs and vanilla.
-Combine flour, cocoa, baking powder, and baking soda. Add to creamed mixture in thirds (not with an hand-mixer, the batter is too thick).
-Stir in chocolate chips.
-Drop by rounded tablespoons onto ungreased cookie sheets.
-Bake for 10-12 minutes. Let cool on sheet for 2 minutes then move to cooling rack.

-Do not drop too much dough for each cookie because they will spread out and meet (not pretty HaHa).


Sweet & Simple Bake #1 - Victoria Sandwich Cake

Here is my first food blog challenge, compliments of Sweet & Simple Bakes! This challenge was fun for me because I have never made a cake quite like this one before - no chocolate in sight! I do not have scales so it was a bit difficult to do the measurement conversions from the original, but the end result was delicious. Also, I substituted some homemade raspberry cake filling for the jam so there was an extra challenge :) Here is the original recipe and my own simple alterations and substitutions...


The sponge
175g (6oz) unsalted butter, at room temperature
175g (6oz) caster sugar

3 eggs, at room temperature, beaten
175g (6 oz) self-raising flour

Pinch of salt

*My sponge
3/4 cup butter, room temperature
3/4 cup + 2 tbsp sugar
3 eggs, room temperature (beaten)
3/4 cup + 2 tbsp flour

For The Filling

4-6 tbsp strawberry jam, or your own choice of flavour

1 tbsp caster sugar

*My filling
2 cups raspberries
1/2 cup water
1/4 cup sugar
1.5 tbsp cornstarch

-Bring berries and 1/3 cup water to a boil. Simmer for 10-15 minutes.
-Strain the berry mixture and return to heat.
-Add cornstarch to remaining water. Whisk into berry mixture.
-Add sugar and bring to a boil. Simmer for 8-10 minutes.
-Cool completely.

Buttercream (optional)
75g (3 oz) unsalted butter, at room temperature 175g (6 oz) icing sugar Few drops of vanilla extract

*I opted out of the buttercream.


-Cream butter and sugar together in a mixing bowl until the mixture is pale in colour and light and fluffy.
-Add beaten egg, a teaspoon at a time, beating well after each addition.
-Sift flour and salt and carefully add to the mixture, folding in with a metal spoon or spatula.
-Bake in greased pan(s) for 25-30 minutes, until golden and pulling away from sides. (*I used one greased 8-inch spring-form pan)
-Let cool completely, cut in half (if applicable), and add filling.
-Dust with icing/caster sugar.