Parsnip Spice Cake

Parsnip Spice Cake
Print Recipe
    Servings
    16-18
    Servings
    16-18
    Parsnip Spice Cake
    Print Recipe
      Servings
      16-18
      Servings
      16-18
      Ingredients
      Cake
      Simple Syrup
      Cream Cheese Icing
      Servings:
      Instructions
      Cake
      1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
      2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
      3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
      4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
      5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
      6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
      Simple Syrup
      1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
      Cream Cheese Icing
      1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

      Whole Wheat Peach Streusel Muffins

      Peach Streusel Muffins
      Whole Wheat Peach Streusel Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Peach Streusel Muffins
        Whole Wheat Peach Streusel Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Ingredients
          Streusel Topping
          Muffins
          Servings: muffins
          Instructions
          Streusel Topping
          1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
          Muffins
          1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
          2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
          3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
          4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
          5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
          6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
          7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
          8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

          Orange Yogurt Smoothie

          Orange Yogurt Smoothie
          Print Recipe
            Servings Prep Time
            2 people 15 minutes
            Servings Prep Time
            2 people 15 minutes
            Orange Yogurt Smoothie
            Print Recipe
              Servings Prep Time
              2 people 15 minutes
              Servings Prep Time
              2 people 15 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
              2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
              3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
              4. Pour into desired glasses and serve immediately.
              Recipe Notes

              -recipe yields approximately 650ml-700ml depending on the amount of ice added.

              -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

              Frozen Yogurt Strawberry Cake

              Frozen Yogurt Strawberry Cake
              Print Recipe
                Servings Prep Time
                12-16 slices 60 minutes
                Cook Time Passive Time
                46 minutes 6+ hours
                Servings Prep Time
                12-16 slices 60 minutes
                Cook Time Passive Time
                46 minutes 6+ hours
                Frozen Yogurt Strawberry Cake
                Print Recipe
                  Servings Prep Time
                  12-16 slices 60 minutes
                  Cook Time Passive Time
                  46 minutes 6+ hours
                  Servings Prep Time
                  12-16 slices 60 minutes
                  Cook Time Passive Time
                  46 minutes 6+ hours
                  Ingredients
                  Pretzel crust
                  Cake filling
                  Servings: slices
                  Instructions
                  Pretzel crust
                  1. Preheat oven to 350°F.
                  2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
                  3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
                  Cake filling
                  1. Increase oven to 400°F.
                  2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
                  3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
                  4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
                  5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
                  6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
                  7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
                  Recipe Notes

                  -strawberries can be roasted and chilled one day ahead.

                  -frozen cake well covered will keep for up to a month in the freezer.

                  Squash Spice Cake

                  Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
                  Squash Spice Cake
                  Print Recipe
                  Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
                    Servings
                    24 Pieces
                    Cook Time
                    30-35 minutes
                    Servings
                    24 Pieces
                    Cook Time
                    30-35 minutes
                    Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
                    Squash Spice Cake
                    Print Recipe
                    Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
                      Servings
                      24 Pieces
                      Cook Time
                      30-35 minutes
                      Servings
                      24 Pieces
                      Cook Time
                      30-35 minutes
                      Ingredients
                      Cake
                      Icing
                      Servings: Pieces
                      Instructions
                      Squash Spice Cake
                      1. Preheat oven to 350℉. Grease a 9"x13" pan.
                      2. Whisk together flour, baking powder, baking soda, spices and salt, set aside.
                      3. Cream together butter and brown sugar until light and fluffy. Beat in one egg at a time, incorporating after each. Whisk in sour cream, orange juice and vanilla.
                      4. Whisk in dry ingredients and combine until just incorporated.
                      5. Stir in squash and 1 cup of the hazelnuts.
                      6. Spread evenly into prepared pan and bake in preheated oven for approximately 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely in the pan on a wire rack.
                      Cream Cheese Icing
                      1. Beat together butter, cream cheese and brown sugar until light and fluffy. Add vanilla and 2 cups of icing sugar, beat until smooth. Spread evenly onto cooled cake and top with remaining 1/4 cup toasted hazelnuts. Cut into 24 pieces.
                      Recipe Notes

                      Peel butternut squash then split in half lengthwise. Cut into large chunks and grate using a fine grater. It is essential to use the fine grates (like you would use to grate parmesan cheese).  The finely grated squash will cook in the time the cake takes to bake.

                      The brown sugar in the icing will dissolve as it gets beaten with the cream cheese and butter.