Archive of ‘Make This’ category

[Make it!] French Beignets filled with Reese Peanut Butter Chocolate


First things first: a beignet is a pillowy French donut, covered in icing sugar, and usually served piping hot. I had the pleasure of enjoying one (or three) in New Orleans. I wanted to recreate these beignets, but with a delicious twist- filled with a peanut chocolate spread.


Reese Chocolate Peanut Butter Spread fit the bill. This new spread tastes just like a Reese’s Peanut Butter Cup! This recipie is pretty easy, but make sure you have time to let the dough rise for 2 hours! I made my beignets into different shapes (square and circle) but ultimately settled on the traditional square shape. Happy baking! (and frying. and eating.) (more…)

Make it! Lemon Cake with Rolling Meadow Butter


When you take the time and effort to bake something spectacular, you want to know that you are using the best ingredients. I recently was introduced to Rolling Meadow Dairy. Rolling Meadow produces milk, yogurt and butter from grass fed cows.

They work with local cows farmers in Southern Ontario, and products are free of any added growth hormones and stimulants. Cows graze outdoors for about half the year, and then are inside for the warmer months.

Rolling Meadow cares about the well-being of their cows, so it feels good to use their products!

I baked with Rolling Meadows unsalted butter, and made a rich lemon cake with a lemon glaze.

Check out the recipe below!

Make it! Lemon Cake with Rolling Meadow Butter
Print Recipe
Cook Time
40 minutes
Cook Time
40 minutes
Make it! Lemon Cake with Rolling Meadow Butter
Print Recipe
Cook Time
40 minutes
Cook Time
40 minutes
  1. 1. Preheat oven to 350 F. Butter a 9 inch spring form pan. 2. In the bowl of your electric mixer beat the butter and sugar until light and fluffy and pale in color for about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed and beat in the vanilla extract. Add the eggs, one at a time, mixing well after each addition. 3. Whisk together the flour, baking powder, salt, and lemon zest. Add the flour mixture in three parts, alternately with the lemon juice in two parts. Mix until you have a smooth batter. 4. Pour the batter into the pan, smoothing the top with the back of a spoon. 5. Bake for 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 15 minutes, then gently remove the sides and bottom of the pan.
Lemon Glaze
  1. Place the sifted confectioners sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed. Pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing.
Recipe Notes


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National Cupcake Day (and Anna Olsen recipe!)


National Cupcake Day™ ( February 23rd) is the first-ever collaborative fundraising effort supporting animal welfare societies across Canada. Showing your support has never been easier or tastier! Get involved by signing up online now at: Then, plan a cupcake party at work, home or school; get creative in the kitchen; and share, eat and enjoy your baked creations while collecting donations to prevent cruelty to animals. All proceeds will support furry friends,big and small, who have been abused, abandoned or are in need of help. (more…)

Prep’d Takes the prep time out of cooking

IMG_20140506_213456I always have these grand ideas to actually cook a meal. When it gets down to it, however, I never have all of the ingredients and end up making a frozen thing instead. (For the record, I bake more than I cook.)

Enter Prepd.


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