Tag Archives: food

Cake in a jar the best by far!

This past weekend dear friends of mine invited me to their annual Bocce Tournament. I was a little nervous at first as I had never played Bocce in my life! It was so fun and I actually ended up being pretty good! My parter and I came in second place! Woohooo!!

Before the Bocce competition began we had some serious good eats! Everything from rustic flatbread pizza to mini pulled pork sliders and lettuce wraps that were out of this world!

Anyways, on with the cake factor the baker in me decided to bring dessert. It has been awhile since I have had time to bake or be crafty in the kitchen and I had so much fun making these sweet little treats. As mason jars are all the rage right now, why not arrive in style with cake in a jar?!

Here it goes friends!

First I started by baking a basic sheet cake (you can use any cake recipe for this) below is the one that I used:

1 box lemon cake mix
1 small lemon jello instant pudding mix
4 large egg whites
1 cup sour cream
1/2 milk
1/3 cup oil
Let me start by saying that I would usually bake my cake from scratch but as there are quite a few steps to this recipe I decided to go the pudding/cake mix route.
Preheat your oven to 350 and line a large rectangle pan or two square pans with parchment.

Mix all of the above ingredients on medium  speed for about 2 minutes or until fairly smooth. Pour your batter into your pan/pans in a thin layer, about 1/2 an inch this way you can cut each layer out with a cookie cutter. Bake for approx. 15 minutes or until a toothpick comes out clean. Remove from oven and let cool COMPLETELY, this is very important as you do not want to trap heat into your jar during assembly.

I chose to make a homemade cream cheese icing for my jars but you can use anything you prefer. If you are going to be outdoors however I would suggest a buttercream recipe as it is much more stable.

My cream cheese icing consisted of the below:

1cup softened SALTED butter (I never use unsalted butter for my buttercreams)
2 bricks of softened cream cheese

1TBS Madagascar vanilla bean paste

1 bag of powdered sugar

I creamed my butter in the mixer on medium for about a minute and then added my cc. I slowly sifted my powdered sugar into my mixer on low and gradually added 1TBS of milk as needed. After I had reached my preferred consistency I filled my piping bag and set it aside.

I decided to use a piping bag filled with raspberry jam for this recipe because I like the tartness but you could use anything really, I’m sure blueberry would have been wonderful as well.

Now the fun part!

1. Pipe icing in bottom of jar

2. Place cake cut out in jar

3. Pipe icing and jam in jar and top w/ raspberry

4. Repeat step 2 and 3

5. Zest a lemon over all jars and Viola!

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Spanikopita Saturday!

I know, I know it is St. Patrick’s day and the kitchen should be filled with the aroma of fresh-baked soda bread and a corned beef roasting in the oven but I am just not feeling it today..

For lunch we decided to have Spanikopita.

My mom has been making Spanikopita since we were little and this is a tied and true recipe straight from the greek restaurant she worked at when she was 18.

Lets get started!

Step 1- Prep Ingredients

1. Take phyllo pastry and 2 boxes of chopped out of freezer to thaw.

2. Squeeze any water out of spinach and set aside.

3. Now you see that there are two eggs in the photo but this is one too many then you actually need as I found out the hard way.

4. Chop and sauté your onions, set aside.

5. My local grocer rarely has fresh dill so I have bought a concentrated dill paste. For this recipe I used some herbed feta but it is just as good with plain feta as well.

Step 2- Plain and simple mix it all together

Step 3- Wrap & Roll 


1.Melt some butter to brush pastry with.

2. Brush all sides of phyllo with butter.

3. Place a generous amount of filling in phyllo.

4. Wrap and fold in sides as you go along.

5. Place on parchment lined baking sheet  and brush the tops with butter.

6. Bake in the oven at 350 for 25-30 minutes or until phyllo is crisp and golden.

7. Serve immediately with tzatziki and a greek or garden salad.

8. EAT!


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You put the lime in the coconut..

Put the lime in the coconut, you drink ’em both together

Put the lime in the coconut, then you feel better ..

Today was a beautiful afternoon in Steveston. My husband and I took a walk on the pier to decide what to make/shop for dinner. We stepped into a local fish store and decided on fresh prawns.


One of my favorite recipes for a sunny day is my beer battered coconut prawns. They are to die for!

Crispy Coconut Lime Prawns

Step 1- An ABSOLUTE must!

Clean your prawns thoroughly! There is nothing worst than biting into a prawn that has not been de-veined. Here is how to do that:

1. Wash and shell prawns leaving only the tails on.

2. Using a small, sharp knife, make a shallow cut along the length of the prawn starting at the tail.

3. Hook your knife under the intestinal track and pull out.

4. Rinse the prawn clean and repeat with white vein on underside if you wish.

Note that leaving the intestinal track in will not harm you, It just tends to be visually un appealing and sometimes gritty.

Step 2- Marinate your prawns

1. Mix 1 cup coconut milk, 2 tbsp chopped fresh cilantro and the juice of two limes.

2. Add your prawns.

3. Cover and let marinate for 30 mins or more.

Step 3- Coat & Crumb

1. Whisk 3/4 cup of beer with 1 cup of flour.

2. Mix 1 7oz bag of sweetened flaked coconut with 1 cup of panko breadcrumbs.

3. Remove prawns from the fridge and strain coconut milk.

4. Dip prawn in beer/flour mixture.

5. Dredge in coconut/panko mixture, pressing onto prawn.

6. Place on parchment lined baking and freeze for 20 minutes.

Step 4- Wok on!

1. Fill wok or dutch oven with 2-3” of peanut oil and heat to around 350.

2. Preheat oven to 350 and line a plate or baking sheet with paper.

2. Remove prawns from the freezer and lower 3-4 at a time into wok with tongs.

3. Let prawns cook for approx 2 mins or until crispy.

4. Remove prawns from wok and place on paper towl and place in preheated oven to keep warm.

5. Repeat the above steps until all prawns are cooked.

Serve with a fresh salad and as I like it with ranch or maybe a chutney if you prefer.

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Friday Feast!

Last night we had an awesome meal!

Here is how it went:

Roasted Squash and Parsnip

1. Pre-heat oven to 400

2. Peel and chop parsnip and  butternut squash (For the squash I prefer to leave the skin on but this is personal preference)

3. Toss in olive oil and salt & pepper

4. Roast for 20-25 minutes

5. Sprinkle with parmesan and broil until golden

Quickly before we start on this one can anyone explain how a steak can be from the USA, Canada and Mexico? That is one well-travelled cow!

Seared & Lightly Seasoned Steak 

1.  Season both sides of your steak with HY’S seasoning

2. Place on grill for 3-6 minutes on each side for medium or however long you may desire

3. Top with sautéed mushrooms and gravy

Last but not least, do not forget your greens!

1. Steam broccolini

2. Top with béarnaise (I cheated a bit with thins one and used Knorr béarnaise sauce mix)

P.S If you have never had béarnaise, you need too! Man oh man is it good!

Now off to endure cheat day! Until later xo!

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