Maple Walnut White Chocolate Cookies

With fall bringing change to nature and everything in it, it also changes the flavors and aromas that are filling the kitchen.

While these great cookies are wonderful to enjoy all year round, I especially enjoy the maple walnut combination around fall time.

If you would like to try these wonderfully delicious cookies, check out the recipe here: Maple Walnut White Chocolate Cookie Recipe

Zucchini Chocolate Brownies Recipe

Over on my blog I was writing about my experiments with brownies made with shredded zucchini.

I was a little skeptical about the zucchini, but the finished brownies have no zucchini taste at all. However, the shredded vegetable gives a wonderfully moist texture to the brownies.

The full recipe and directions can be found on my blog: Zucchini Brownies Recipe

Vegan Fondant Recipe

For an upcoming wedding cake order I ventured into experimenting with the making of vegan fondant.

It took a few tries but with a few recommendations and adapting a couple recipes I finally had my batch of vegan fondant.

Along that journey I took a lot of pictures with the goal to share a Vegan Fondant Tutorial with you all.


Here are all the ingredients that you will need:




3/4 tsp agar agar powder
1/8 cup cold water
1/4 cup glucose (I use light corn syrup)
1 tbsp vegetable shortening
1/2 tablespoon glycerin
a little more than 1 lb (4 cups) powdered sugar
1 tsp vanilla extract or other flavoring

This makes enough to cover one 8" - 10" round cake.

For further instructions visit the blog post here.

Soon I will also make available a printer-friendly download version.


I am looking forward to hearing you responses and feedback if you are going to try out this recipe.

Strawberry Cake Recipe

One of my favorite cake flavors for the summer time is strawberry cake. Just yesterday I made some yummy cupcakes from this recipe. There are many options, but I really enjoy them paired with chocolate icing.

Let me know your favorite summer cake recipes and what you think when you try this one. I am looking forward to hearing your feedback.


Strawberry Cake

2 c white sugar
1 (3 oz) package strawberry flavored gelatin
1 c butter, softened
4 eggs (room temperature, divided)
2 3/4 c sifted cake flour
2 1/2 tsp baking powder
1 c whole milk (room temperature)
1 tbsp vanilla extract
1/2 c strawberry puree made from frozen sweetened strawberries
a couple drops red or pink food coloring (optional)

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

Divide the eggs and beat the egg whites until stiff peaks form. Combine the dry ingredients in a large bowl. Add butter, egg yolks, and milk. Mix well until combined.

Blend in vanilla and strawberry puree. Sometimes if I feel like a vibrant looking cake I add a few drops red or pink food coloring at this stage.
Just before baking blend in the stiff egg whites.

Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted to the center comes out clean.

Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before inverting them to cool completely.

Raspberry Mousse Recipe

One of the reasons why I like the warmer season so much are the different fresh fruits that are becoming available.

One of the many ways to incorporate them with cake is a light mousse filling. In the following recipe raspberries can be replaced with many different berries and fruits. And if out of season even frozen fruit can be used.


Raspberry mousse
1 layer for a 10″ round cake:
7 oz (200 grams) raspberries fresh or frozen
1/2 cup (70 grams) powdered sugar
1 tsp. Vanilla
5 sheets of gelatine or 5 tsp of gelatine powder
(use the directions described on the package)
2 1/8 cup (500 ml) heavy cream
1 large disposable piping bag

Step 1:
Leave the gelatine sheets to soften in a bowl with ice cold water for 30-45 minutes.

Step 2:
Place the raspberries in a small casserole along with the powdered sugar and vanilla. Slowly heat up the raspberry mixture, just until it starts to boil. Stir with a whisk and let the berry mixture simmer for 8-10 minutes. Take off from the heat and let cool down for 5-10 minutes before you continue.
Note: You can add more powdered sugar if you want it to be sweeter.

Step 3:
Whip the heavy cream until it reaches soft peaks.

Step 4:
Make sure that you have the berry mixture, gelatine and whipped cream all in front of you before you continue. Next take up the gelatine sheets and squeeze them for water. Put them or the gelatine powder mix into the berry mixture which should still be warm to the touch and stir with the whisk until it is all melted. Next add 1 cup of the whipped cream to the berry mixture and give it a good stir.

Step 5:
The mixture should now be luke warm. Then pour the berry and cream mix back into the bowl with the whipping cream and carefully fold it in until it is thoroughly combined.

Step 6:
Fill the raspberry mousse into a disposable piping bag and fill your cake.
Place the cake in the refrigerator overnight.
Cakes filled with raspberry mousse must be kept in the refrigerator. Take the cake out 1 hour before serving.

Feel free to share with me your experiences and pictures from trying this recipe.
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