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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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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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!

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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?

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Pumpkin Muffins – Fall Bucket List

I promised to keep the blog updated with doing things off of the fall bucket list and now that fall is almost over ( oops! ) it’s time to post!

 

Recipe

After experimenting with pumpkin muffin recipes my favourite has been adapted from BRETTNSHARA on All Recipes. They are moist and have lots of flavour without being overly spicy.  I’ve already made them at least 3 times!

2 1/2 cups all-purpose flour

1/2 cup oat flour. ( For extra fibre! )

1 tablespoon pumpkin pie spice. A good recipe for pumpkin pie spice can be found here 

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups pumpkin puree

1 cup brown sugar

1 cup white sugar

2/3 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

For the streusel

1/2 cup brown sugar

1/4 cup softened butter

1/4 large flake oats

3 tablespoons all-purpose flour

 

Directions

Mix flour, oat flour, pumpkin pie spice, baking soda, baking powder, and salt until it’s combined in a large bowl. Add all the other muffin ingredients to the flour mixture. In a separate bowl mix together all of the streusel ingredients until it’s crumbly and combined. Pour batter into muffin tins that are either greased or have muffin cups, add streusel on top and bake in a 350 degree oven for 20 minutes or until a toothpick can be poked into a muffin and come out clean. Enjoy delicious muffins!

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Do you have a favourite fall baked good? And would you like to see more recipes?

 

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Gluten-Free Muffin Experiments

I’ve been very gluten-free baking curious, often my stomach doesn’t like regular flour so I usually just avoid it but I had been craving muffins REALLY BADLY, so I decided to do some experiments with gluten-free muffin baking. Muffins are generally quite forgiving and you can not follow a basic recipe at all and they’ll still turn out pretty well.

 

The first try – testing flours.

Rice vs coconut

I, unfortunately, did not get any pictures of the first try because I was half awake while doing this. I had just woken up and decided that I needed muffins, looked up a recipe, then stumbled downstairs pre-caffeine to make these.

There was a bag of coconut flour and a bag of rice flour, I didn’t see many recipes with the rice flour and I hadn’t baked with coconut flour before so I decided to do a test mug muffin with both flours based off of this recipe for a coconut flour mug cupcake. Muffins are just cupcakes without icing.

Both of the test muffins were actually pretty awful because I didn’t put in vanilla or anything for flavouring, but it gave me a good idea of the flours. The rice flour muffin was almost gummy, I’m guessing the rice protein made it that way. It also seemed to require a lot more flour since it was very soupy, I then added another 2 tbsp of rice flour to that one. The coconut flour had an almost nutty taste to it. It was also pretty soupy but I later found out that coconut flour needs to sit with the wet ingredients for a bit to soak it in. Overall the coconut flour was much better.

 

Blueberry muffins

After deciding on the type of flour I was going to use I looked for some coconut flour recipes and found this one, which made quite a bit of muffins and gave an explanation on why there are so many eggs. Instead of 1/2 cup of coconut oil I used butter, which was probably too much butter, but they were really buttery and delicious.

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The batter was more like a dough, pretty crumbly and thick but they still turned out nice and fluffy.

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The texture was almost the same as regular flour muffins. All in all I really like them!!

 

 

Double chocolate muffins

Originally, I wanted to try to make these with black beans, but then I wasn’t sure if my brother would eat them then plus there were no black beans in the house, so that’ll have to be another experiment later!

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These I made from this recipe, which again, is for cupcakes. The muffin would be really great frosted actually, I might just do that.

I didn’t change anything from the recipe, the only thing I might change is try adding in some fat or apple sauce, or something because they’re a little dry. Or the frosting could help with that.

 

 

The best kind of experiments are baking ones.

 

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Christmas 2016 

This Christmas felt like a bit of a whirlwind and I can’t believe it’s already over and it’s almost 2017?!? I’m also a little glad it’s over, to be honest.

Christmas Eve

The morning was getting things together for food that needed to be made for later on in the day, making sure all the gifts were wrapped and under the tree, and final tidy up. Then I did a long run to burn off any of the extra energy from being excited and because there was going to be a lot of food! For Christmas Eve my mom’s side of the family comes over and we have a wide variety of appetizers. 

We all ate and chatted and opened gifts. Then, once it started to get dark, the rest of the family left and then we went to the park to see the display of lights that is put up every year.


It wasn’t too cold so it was actually really nice to just walk around the park with all of the people. Then after going home we watched some Christmas specials and I fell asleep. At around 11 my brother and I went to our rooms to sleep but I didn’t (oops) I stayed up all night on a Skype call with 5 of my friends and had Friendsmas ( More on that later! ). They all either went to bed or left the call before 5am so I tried to sleep a little but didn’t and before I knew it my brother was up as well.

Christmas Day

We waited in my room until we thought it was a slightly reasonable time to get our parents up. This was one of the only Christmases where we had to get our parents up, usually my mom wakes my brother and I up. Everyone went downstairs and had a breakfast of cinnamon rolls which I had made before and then frozen to have Christmas morning. 

And lots of coffee and tea because it was too early for anyone to actually function.

This year I didn’t really ask for anything. Everything I thought I wanted I would change my mind the next day. So I just asked for money and journals because I have a journal collection and try to write everyday.

I got some beautiful journals, and a bunch of other things that I’m really happy with! After opening gifts I fell asleep which was good since I hadn’t slept all night, then woke up to Christmas lunch which was left over things from the appetizers the day before. Then I wrote in my journal and had a cup of tea while everyone else relaxed while waiting for my grandparents and aunt came over. We chatted with them then opened gifts and had another round of appetizers, and chatted more and I probably fell asleep at some point again, then we had turkey dinner, packed up some leftovers for the family to take home, then we relaxed before going to bed and ending a great Christmas Day.
Christmas traditions have changed a lot through the past couple of years between moving and not having family near by, and being a little kid where I would get super excited and couldn’t even believe Christmas happened to being a teenager and trying to find new things in Christmas to be excited for. This Christmas felt like a transitional one but it was still really good!

 

I hope everyone had a wonderful holiday!

P.S. It’s Peri