Category Archives: Fruit

Oatmeal, Raspberry, & Walnut Muffins


It has been a ridiculously long time since our last blog post! We’ve had a busy few years. But alas we are back and our first Daring Baker’s Challenge of 2014 will be up later this week. In the mean time, I came across a few recipes I had pinned on pinterest involving healthy raspberry muffins. This recipe is a combination of a few different ones, and while I think they are delicious, next time I think I would try them with almonds instead of walnuts!




Read the rest of this entry »

1 Comment

Posted by on January 26, 2014 in Fruit, Muffin, Raspberry


Daring Bakers: Povitica

October 26, 2011 – Telephone conversation between Nicole and Krista

K: Hey, I was wondering if you got a chance to do the daring bakers challenge?
N: Ah, nope, I was hoping you had done it.
K: Nope.
N: Well… maybe I can do it tomorrow, I have the day off. Do you think you will have time to do it?
K: Hmmmm I don’t think so. I’ll let you know if I get a chance and you let me know if you get it done before hand.
N: Sounds good!

October 27th, 2011 (Posting Day) – Telephone conversation between Nicole and Krista

N: Did you do the challenge?
K: No you?
N: Nope. Can we skip this one? I don’t know if I will get time to do it today.
K: We already missed 2. We need to do this one.
N: Will you have time?
K: Doubtful – I have to paint a room for Grandpa
N: Ok – I haven’t even looked at the recipe yet, do you think I have everything here I’d need?
K: Yeah you should
N: Ok, I’ll find some time. I’ll let you know if I get it done!

And now… with out further ado

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Read the rest of this entry »

1 Comment

Posted by on October 27, 2011 in Bread, Cranberry, Daring Bakers, Dessert


Tags: , , , , , ,

July DB Challenge: Setting Sail with Fresh Fraisers

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

A fraiser is a light, moist layered cake, split and filled with sliced strawberries and pastry cream, then topped with a thin sheet of almond paste. When we first read this challenge we automatically thought of making some sort of picture with our exposed fruit. In the end we decided to make a rather large fraiser featuring fruit sail boats made of sliced peaches, blueberries, and strawberries. Since our design was rather large this meant we had to find something extra to fill our cake with since we thought making 3 batches of pastry cream was a bit over the top. We dug around the kitchen and decided to use up some extra pieces of chocolate cake we had in the freezer.

Read the rest of this entry »


April Daring Bakers: B.Y.O.B. (Bring Your Own BOWL!)

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favourite from April 27th to May 27th at!

As I was back at home for a break before spring classes, Nicole and I were forced yet again to make separate challenges this month. Nicole tried her hand at a bacon bowl filled with maple mousse, while I made apple blossoms filled with maple mouse. Though the bacon bowl version was very rich it was yummy, but involved a lot of work so probably not something we will be making a lot of. The apple blossoms on the other hand were delicious. They were served right out of the oven so the mouse melted inside…the tart apples went perfectly with the sweet maple mousse!

Here is how it all went down…

Read the rest of this entry »


March DB: Chocolate & Cranberry Meringue Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
Here is our adventure making yeasted Meringue Cake with chocolate and cranberries!

Daring Bakers vs Panna Cotta!!

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

We were excited to see this month challenge! Pana Cotta is something that neither of us have ever made, let alone eaten.

Deciding on flavours were a bit of a challenge. In the end we each decided to do our own flavours of panna cotta and one recipe of Florentine Cookies.

Krista decided on vanilla panna cotta with a pomegranate gelatin topping, while I chose to make a maple panna cotta topped with maple apple crisp (I am addicted to maple!!).
Both the pana cotta and cookies were straight forward and easy to make. The panna cotta was a bit more time consuming since you need to wait for it to set.

Read the rest of this entry »

1 Comment

Posted by on February 28, 2011 in Daring Bakers, Dessert, Fruit, Maple, Pomegranate


Tags: , ,

What’s better than a Banana Split?….Banana Split Cake!

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Often when we stroll down the cake aisle of our local grocery store we would often gaze in awe of the beautiful cakes, many of which seemed to be wrapped in a decorative cake layer. We never thought that this would be something we could also do on our cakes. So when we found out this was the January DB challenge we were rather excited to see what we could create.

Again one of the most difficult parts of this challenge was deciding on a flavor. After throwing around a few ideas we decided to get creative and combine a number of flavors in what we dubbed the “Banana Split Cake.” Inside our chocolate joconde we layered chocolate fudge pudding, banana cheesecake, chocolate ganache, and strawberry mousse. Read the rest of this entry »