My Favourite Yellow Cake + Icing Recipe

Yellow cake is so simple, yet there are many different recipes. It seems like a baker should have a favourite classic yellow cake recipe. After years (maybe that’s an exaggeration, but not really) of trying different cake recipes this has been my favourite by far!

Recipe

It is originally from Ana Olsen. Link to the recipe here.

Ingredients

3/4 cup unsalted butter. I used salted and it turns out fine.

1 1/3 cup sugar

3 large eggs

2 tsp vanilla

2 1/2 cup cake and pastry flour. In this recipe, I remove 2 tbsp out of each 1 cup of flour and replace it with 2 tbsp of cornstarch. For the 1/2 cup I only replace 1 tbsp. This is an alternative to the cake and pastry flour combination.

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

Instructions

Preheat oven to 350 and grease and flour 2 8-inch cake pans. Parchment paper can also be used to cover the cake pans.

Beat butter and sugar on high in an electric mixer until nice and fluffy. Then add one egg in at a time beating between each addition. After the eggs, add in vanilla.

In a separate bowl, mix together dry ingredients. Starting with the dry ingredients, add flour mixture and buttermilk alternately into the butter and sugar mixture. Beat well between additions.

Once the batter has been well mixed, pour evenly into 2 cake pans. Bake for 25-30 minutes. Mine tend to be ready at 25.

Icing

This is by far the best icing recipe I have found. It was originally from C. Taylor on Genius Kitchen here.

Recipe

The only adjustment I usually do is to use whipping cream instead of milk. In this case, I will usually put in more cream until the frosting is very light and fluffy. This also tones down the intense sweetness a little.

Ingredients

1 cup butter, softened

3 1/2 cup powdered sugar

1 tsp milk. Or about 2 tbsp whipping cream, until icing looks fluffy

1 tsp vanilla

1/8 tsp salt

For chocolate icing, add 1/4 cup cocoa powder.

Instructions

Beat butter on high in an electric mixer until it appears to have gone very white. The fluffier the better. I let it beat for awhile here then a lot more later on.

Add in sugar, milk, vanilla and salt. Beat even more, stopping to scrape down walls of the bowl. Continue to beat until very fluffy. If making chocolate icing, add in cocoa powder and beat some more. Frost cake once it is cool and enjoy!

What is your favourite flavour of cake?

P.S. It’s Peri

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Piña Colada Smoothie Recipe

Piña colada smoothie is my current favourite. It’s a subtle flavour and very creamy. The coconut milk has healthy fats which are satisfying so it’s a good choice for breakfast. I posted a picture on Instagram the other day of my piña colada smoothie, here is the recipe for it!

Recipe

Ingredients

Makes about 3 servings.

  • 1 can of pineapple + the juice from it.
  • 1 medium-large banana
  • 1/4 cup coconut milk
  • 3/4 cup coconut yoghurt. Vanilla can also be used.
  • Toasted shredded coconut for topping
  • Granola or other toppings of choice

Instruction:

Put everything in a blender and blend until the pineapple looks like it’s all smooth. I put mine in the freezer for a bit before eating or use a frozen banana to get an ice-cream like texture. If you prefer more of a coconut taste, because it is quite subtle, more coconut milk can be added. The coconut on top really brings it out.

What’s your favourite summer smoothie? Would you like to see more food posts?

P.S. It’s Peri

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Easy Smoothie Prep

I was going to post a green smoothie recipe then it turned out to be bitter and the colour ended up brown, not what you want in a smoothie at all. So now it is easy smoothie prep!

 

Fresh Fruit

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The best thing for this is to get lots of discounted fruit that is very ripe and freeze it for future smoothies. Strawberries can be sliced and put on a cookie sheet to freeze, same with peaches or other soft fruit. Berries can be just laid out on a tray or pre-blended. Put the berries of choice in a blender with a splash of water ( or even juice, milk, or milk alternative ) and blend until smooth, freeze in an icecube tray for easy cubes of fruit. I talk about freezing bananas in this post! Cubes and frozen fruit can be mixed and matched for different smoothie flavours.

 

Greens + avocado

I have recently discovered you can freeze avocado and it taste and look, perfectly fine! It saves a lot of avocados since I was throwing out overly ripe ones but now they can be frozen at prime time before they go bad. Throw a few ( I find 3 whole avocados fill 12 ice cubes ) avocados in a blender, again with a splash of water, and blend until smooth then put into trays. Another option is blending some leafy greens ( like spinach ) until it looks pretty smooth, then adding in the avocado, for quick and easy green smoothies!

 

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The green smoothie cubes. Just in time for St. Patrick’s Day? 

 

 

Do you make smoothies from fresh or frozen fruit?

 

P.S. It’s Peri

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Quick High Protein Oatmeal Recipe

I have been on the hunt for high protein oatmeal. Oatmeal is such a good breakfast on cold winter mornings and there’s room for variety since you can top it with whatever you’d like from fresh fruit to brown sugar and butter ( my personal favourite ) it’s hard to get very bored of it. The problem with high protein oatmeal recipes is that they tend to either require protein powder – which bothers my stomach since it’s hard to digest so much protein at once, not to mention it can make the oatmeal a weird texture – or cooking an egg with it, making the oatmeal rubbery. After eating rubbery oatmeal almost every day last winter ( why Peri? Why? ) I have figured out the trick to quick, high protein oatmeal, a splash of milk! It makes the oatmeal almost creamy and adds a little extra protein.

 

Recipe

Ingredients

Makes 1 serving.

1/2 cup applesauce or 1 very ripe banana

1/4 cup + 2 tablespoons of quick cook oats

1 egg

A splash of milk so that all the oatmeal is soaked but there’s no extra liquid

Toppings of choice. Chopped dried dates, fresh fruit, brown sugar, etc. I used a bit of maple syrup ( because I’m Canadian ) and topped with some brown sugar and butter.

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Applesauce can be made by peeling and cutting a few apples, adding a splash of water, then microwave for 7-10 minutes or until very mushy.

 

 

 

 

 

 

Directions

In a microwave-safe bowl, mix applesauce and oats together ( or mash banana and add in the oatmeal ), add the egg and mix well making sure the yolk is broken. Add a bit of milk until the texture looks moist but not too wet.

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The texture of the oatmeal after adding in the milk.

 

 

Microwave for 1 min 30 seconds to 2 minutes. Just until it looks a little rubbery, stir once it’s done to break it up. Add toppings of choice and enjoy!

 

 

 

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Mango Pineapple Tropical Smoothie

Mango has to be one of my favourite fruits and mango smoothies make me happy, plus it is yellow and the slices of mango reminded me of sunbeams so this is a tropical smoothie to make it feel like a getaway from winter for a bit.

 

 

Recipe

Ingredients

1 cup vanilla yoghurt. I used 0% fat to lighten it a bit.

1 cup pineapple chunks + some of the juice.

2 cups mashed banana.

2 cups frozen mango chunks.

1 cap full of vanilla, about 1 tsp.

1/2 cup water.

 

 

For the bananas, I have found it helpful to make almost banana ice cubes. When bananas start to get overripe or there’s just a lot in the house, I mash them all up, put them in a plastic bag and in the freezer so there will be ripe bananas for smoothies or spontaneous banana bread. It makes smoothie have an ice cream like texture since they’re frozen.

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The ugly ( but beautiful on the inside ) banana mash cube.

 

This recipe also makes quite a bit of smoothie, which I keep in the freezer until next time I would like it. But smoothies don’t last too long and tend to get freezer burnt around 3 days after making them.

 

 

 

 

 

Directions

Put all of the ingredients into a blender, blend until smooth. Top with extra mango for more fruit and some granola ( recipe here! ) for crunch, enjoy!

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Everything ready to blend.

 

 

 

 

 

 

 

 

 

 

 

What are your favourite fruits and smoothie flavours?

 

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Simple Creamy Hummus Recipe

I hear it is SuperBowl this weekend which means good food and a healthier ( my recipe is kind of high in fat so just slightly healthier ) option is hummus. It can be eaten with veg plus it has protein and fibre to satisfy you. And making your own hummus means you get a lot more than in the package, so there’s more to eat.

 

Recipe

Ingredients

2 1/4 cup chickpeas

2 tbsp tahini

2 tbsp olive oil

1/4 table salt

1/4 garlic powder

A splash of lemon juice to taste, I add quite a bit because I like it lemony.

You can use canned chickpeas, but a good thing I found is that it’s cheaper to buy a bag of dried chickpeas and cook them up before you’re going to use them. I put them in a slow cooker filled with water overnight then in the morning they are slightly overcooked but it makes the hummus more smooth.  Also, tahini is key to making the hummus taste right, I have tried using olive oil but it alone doesn’t cut it.

 

 

 

Directions

Add all of the ingredients into a blender and blend until very smooth, it should almost look like frosting. Then enjoy! IMG_7358

 

 

 

 

I eat this hummus with everything and pretty much all of the time, it has to be one of my favourite foods and it’s fast and easy to make!

Snapseed (4)

 

 

 

 

P.S It’s Peri

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Spinach, Salsa And Feta Scramble

Breakfast can be hard to find healthy options since it’s probably the only meal where one can really justify having sweets for. I find that I’m so hungry when I wake up I just want food fast and I want something that makes me excited to get up. ( #HomeschoolProblems, when you need exciting food to motivate you to get going instead of needing to be at school?? ) This is a high protein, low-carb and gets some vegetables in right away! The scramble is on top of a Broghie, which is almost like bread or a cracker. They’re popped corn or wheat, making them very low in carbs and calories.

Recipe

A savoury, high-protein, low-carb and easy to make breakfast of spinach, feta, salsa and egg scramble on top of a crisp Broghie or could be substituted with bread or tortilla.

Ingredients

1 1/2 tablespoon chunky salsa

1 tablespoon crumbled feta cheese

1/4 baby spinach

1 large egg

A little oil to cook the egg in a pan

1 Broghie, tortilla or base of choice

Directions

Heat a pan to medium-low heat with a little splash of oil to make sure the egg won’t stick later on. Once heated add salsa to one part of the pan to heat it up. Scramble egg before putting it in the pan to cook, let egg cook until it doesn’t appear to have any parts that look clear anymore then combine it with the salsa in the pan and add in spinach and feta until everything is combined. Place on your base of choice and enjoy!

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What are some of your favourite healthy breakfasts?

P.S It’s Peri

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Christmas Cookies This Year

It wouldn’t be Christmas without baked goods! Christmas Eve Eve is always a crazy baking day getting everything ready for the next couple days of family get-togethers. Instead of going all out with tons of different cookies and sweets for Christmas Day this year it’s a few of the faves to keep things light and a little healthier.

This year’s faves

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Starbucks Cranberry Bliss Bars Skinny Copycat

This recipe is adapted from SkinnyTaste Bliss Bars. These are honestly much better than the not skinny version! But, disclaimer, I have no actually had one from Starbucks because of my peanut allergy. They seem a little weird at first but then they become kind of addictive and now they’re a Christmas classic here.

Recipe

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon orange zest

2/3 cup sugar

2/3 cup brown sugar, not packed

1/4 cup melted butter

1 egg

1/4 cup unsweetened applesauce ( peel 2 large apples, slice thinly, add a splash of water, microwave for about 5 minutes until it is mushy. )

1 teaspoon vanilla extract

2/3 cup white chocolate chips

1/3 cup dried cranberries, chopped

8 oz of light cream cheese, softened

1/2 powdered sugar

2 oz of white chocolate chips, melted

1/4 dried cranberries, chopped

 

Directions

Line 9 x 13 in a pan with parchment paper. Combine sugars, butter, egg and vanilla until light and fluffy. Add in flour, baking soda, salt and orange zest until well blended. Fold in the unmelted chocolate chips and 1/3 cup of cranberries, spread evenly into the pan and bake 10-14 minutes in a preheated 350 oven. While the base is cooking, beat cream cheese, powdered sugar and vanilla until the frosting is well combined. Once the bars have finished cooking and cooled, ice them with the frosting, drizzle with a bit of the white chocolate and top with extra dried cranberries.

 

 

Shortbread

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A simple classic that you can never go wrong with. This recipe is from Robinhood Flour.

Recipe

1 cup softened butter

1/2 cup powder sugar

2 teaspoons vanilla extract

1 3/4 cup all-purpose flour

1/2 cornstarch

3/4 baking powder

1/4 salt

1 cup toffee bits, optional. I’ve actually never tried it with the toffee bits.

Directions

Preheat oven to 350, beat butter, powdered sugar and vanilla until creamy. The more time spent here the better! It makes the cookies nice and soft when the butter is fluffy. Add in all of the remaining ingredients, don’t over stir. Roll into balls ( mine were done in a cookie press ) top with sugar and bake for 7-10 minutes. Cookies will spread so there needs to be space between each cookie on the pan.

 

What are some of your holiday favourite treats? Have a safe and happy Christmas everyone!

P.S It’s Peri

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DIY Gingerbread Latte

It’s the holiday season and festive drinks are one of the best parts! Instead of spending money on fancy coffees that also pack a lot of calories in one drink, making your own can be less heavy, cheaper and faster!

 

The Coffee

I happen to have a milk frother for making lattes, but instead of that you can use whip cream on top or skip the milk/cream on top in general.

The gingerbread syrup is adapted from this one by Billy on All Recipes.

1 cup of water

1 cup dark brown sugar

1 tablespoon ginger – it is pretty intense and spicy.

2 cinnamon sticks + 1 tablespoon ground cinnamon

1 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon nutmeg

 

Directions

Combine sugar, water and all of the spices in a medium saucepan. Bring to a boil then let simmer for 25 minutes. Once it has simmered, take cinnamon sticks out and let the syrup cool. Enjoy!

Add to coffee, or to the cream before frothing, top with a bit of cinnamon for decoration! I put wayyy too much cinnamon on my coffee in the picture and ended up breathing it in and coughing for a while after haha.

 

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P.S It’s Peri

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Granola Recipe

I may or may not have a smoothie bowl obsession. Being the good Millenial that I am ( or am I Gen Z?? ), I try to make my food pretty and ideal for Instagram and smoothie bowls are so colourful and healthy so they have been my platform for pretty food. To add a nice crunch and extra sweetness I usually add granola. After trying granola recipes and experimenting with things to add this has been my favourite!

 

Granola

This makes quite a bit, which isn’t a problem because the granola is kind of addictive. I put it on yoghurt and smoothie and just eat it straight up.

 

2 cups rice crispy cereal

1 cup large flake oats

1/4 cup melted butter

1/2 brown sugar

2 tablespoons honey

1 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg. I only add this occasionally, but it gives it a sort of doughnut flavour with definitely not being doughnuts.

Directions

Mix everything together in a large bowl, making sure it’s very well combined and that there aren’t large chunks of brown sugar. Bake at 350 for 15 minutes. Let cool before using and putting away, it hardens and turns into almost like a brittle once it’s cool, then it can be broken up and sprinkled onto smoothies.

 

 

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Yes, I did make a collage of many of my smoothie bowls. Will there be smoothie recipes in the future? YES!

 

P.S It’s Peri

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