cinnamon - almonds
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Something light for Tea

You may have heard me espousing the benefits of almonds and walnuts in recipes such as salads, or the Almond and Walnut Muffin recipe, I have previously posted, but what about  the benefits of incorporating cinnamon in our diet? I have to confess to being quite a fan of the cinnamon, especially in the crumble… Continue reading Something light for Tea

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Tantalizing Tuesday – Yema Cake

Juhls at the Not So Creative Cook posted a recipe that had me intrigued: Yema Cake with a condensed milk frosting. - That sounds different, I thought! A traditional cake from the Philippines: great! I have made butter icing, royal icing, even cream cheese icing, but never condensed milk icing, so I decided I had… Continue reading Tantalizing Tuesday – Yema Cake

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Tantalizing Tuesdays – Danish Spice Cake

I apologize in advance if you resent, dislike or even hate this post, due to the possible addictive properties of this recipe. As if the aroma of ginger and 'Christmas spices wasn't enough, your tastebuds will be screaming out for more than just one slice! But read on and you'll discover that this cake recipe is not all bad, and it also has many health benefits from the spices it contains, and can actually help with weight control, and a variety of digestive ailments. Using a probiotic yoghurt will also increase the benefits of a slice or two of Danish Spice Cake.....

Cakes, cookies, biscuits and Home Bake, Food

Raspberry Buttermilk Cake with White Chocolate

Raspberries are claimed to be the World's healthiest foods containing massive amounts of Vitamin C, possess anti-cancer properties as well as the ability to counteract obesity. With that in mind, this delicious cake recipe, with a few alterations, was prepared:

Cakes, cookies, biscuits and Home Bake, Community, Food

Carrot and Pineapple Cake – Healthy but Sweet

The recipe I use originally came from a Vegetarian restaurant that closed down long ago. I follow the basic recipe, except for a few minor additions, and, for many years, I was using raw unrefined sugar, and this creates a denser moister cake. In doing that, it was necessary to line the cake tin, and cook the cake for longer. I found the edges would sometimes over-brown and cook faster than the centre, so I now use refined white sugar (the white death!), however, the results for this recipe are much better. Note that the pineapple must be well drained, otherwise it will be a very moist cake. You have been warned!