Streusel Spice Cake with Maple Cream Cheese Frosting

Cakes, Icing and Sauce | November 15, 2016 | By

Anybody else reeling in the seemingly unreal US election results?  Pretty crazy, this world we live in.  

I don’t do politics (my brain hurts from the politics of motherhood, let alone the presidential kind), but it’s hard to hide from the big things that go on. 

I’m going to try not to dwell on it too much, pray for the best, and eat cake.  

Cake helps most anxieties.  

My doctor (mainly, me) prescribes a good piece of cake and a warm drink to soothe any worry that may come my way.  It works.  Try it.  

Cinnamon Streusel Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

I went and threw three lovely recipes together.  That’s how I do.  I take parts of things I like from other recipes and turn it into something new and yummy.  That’s kind of how I dress too.  I little bit of this, a touch of that.  You get it.

Here’s the winning combination I was working from – amazing cake recipes from:  Liv for Cake, The Baker Chick, and Sally’s Baking Addiction.  

So, I started off really wanting to make Liv for Cake’s recipe, but realized that all the pumpkin I had was frozen, and I needed it now.  So many times, this has happened.  Learned, I should have.  But I have not.  (I’m pretty sure I’ve alluded to my enemy, the freezer, before.  It just can’t be beat.)
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

Anyhow, I realized I needed to make a spice cake instead of a pumpkin cake.  I’m cool with that.  Sometimes I feel that there’s a little bit too much pumpkin around this time of year.  

Shame on me, I know.  

I can’t help it. 

Enter:  Spice Cake.  

I love me a good spice cake, and I’d make the Baker Chick’s version last year.  With a few tweaks, I made into [basically] a pumpkin spice cake, sans pumpkin.  Plus, some maple cream cheese frosting.  I didn’t want tooo much spice going on, so we nixed the spice in that step of the cake.  Add in some cinnamon streusel for some added crunch and yummy munch.  Wow.  It was soo good.  

We took it to a little dinner party (8 adults, 4 kids), and still had a bunch of cake left.  It is soo filling-ly yummy.  Seriously though, you need a glass of milk, or a cup o tea with this one.  You might also need help.  Because any leftovers call your name at any given time, and you might have to continue to cut yourself minuscule pieces of cake.  Over and over again.  (So you really should have just sat down for another real piece, right?  Does anybody else do this?!)

Anyhow.  Great for a holiday party, or just as an evening indulgence (breakfast?).  <— Def breakfast.  

Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

Streusel Spice Cake with Maple Cream Cheese Frosting
Spice cake, topped with a sweet cream cheese frosting, and buttery crumble all throughout.
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Cake
  1. 1 cup butter or margaine, softened
  2. 1 3/4 cups brown sugar
  3. 3 eggs
  4. 1 tsp vanilla
  5. 2 1/2 cups flour
  6. 2 tsp baking powder
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1 1/2 tsp cinnamon
  10. 1 tsp ginger
  11. 1/2 tsp nutmeg
  12. Pinch of cloves
  13. 1 cup milk
Streusel
  1. 1 cup flour
  2. 1/2 cup butter/margarine, softened
  3. 1 cup brown sugar
  4. 1 tsp cinnamon
Maple Cream Cheese Frosting
  1. 1 pkg cream cheese, room temperature
  2. 1/4 cup butter/margarine, softened
  3. 1/4 cup brown sugar
  4. 2-3 tsp maple syrup or maple extract
  5. Pinch salt
  6. 3 1/2 - 4 cups icing sugar
  7. Milk, as needed
Cake
  1. Preheat oven to 350F. Grease and flour two 8 or 9 inch cake pans.
  2. Cream together butter and brown sugar. Add in eggs, one at a time. Add vanilla.
  3. Slowly add in dry ingredients, and milk, alternately.
  4. Once mixed smoothly, pour into prepared cake pans. Bake for 25-28 minutes, or until cake tester/toothpick comes out of the centre clean. Let cool in pans on a wire rack.
Streusel
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Stir dry ingredients together. Using the back of a wooden spoon, or your fingers, mix in the butter until the dry ingredients are no longer dry, and it starts to clump.
  3. Pour onto your baking sheet, spread out, and bake for 7-8 minutes. Let cool completely, then break apart into crumbs.
Frosting
  1. Mix cream cheese and butter together until creamy. Add in brown sugar, maple, and salt.
  2. Slowly beat in icing sugar, about 1 cup at a time. Add milk or icing sugar, as needed, to get a spreading consistency
Assembly
  1. Cut your cooled cake layers in half (so you end up with four layers). Place your first layer on a plate, cover with frosting, and sprinkle with some streusel. Repeat for two more layers.
  2. Place the top layer on, and cover sides sparsely with frosting (naked cake!). Add ample frosting to the top, and pipe a border around the edge. Fill the centre with the remaining streusel.
  3. Eat. With tea and/or coffee.
Notes
  1. Smart thing to do: Mix up your streusel after you put the cake in the oven, and pop the streusel in too, while your oven it on!
Adapted from The Baker Chick
Adapted from The Baker Chick
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
 What are your favourite holiday sweets?  I want to know!  🙂

*Shared on Buns in My Oven, Adventures of Mel, Nap-Time Creations, Gooseberry Patch, Ginger Snap Crafts, Honest Mum

Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

For the Love of Lists – Week 13

Lists for Days | November 1, 2016 | By

We’ve made it to the teens!  Say whaaatt?!  

It’s also somehow November!  

My baby turns 2 next week?!?!?!?

It’s less than two months until Christmas?

What is even happening?

I hope everyone had a fun and safe Halloween last night.  We sure did.  My kitchen is drowning in way too many small bags of chips and mini-chocolate bars.  (Self-control – please be strong!)

We had a cute and spunky little cow, a BATMAN, and a horse that was more interested in kicking himself in the head then getting candy at times.  I’m sure you’ll see a picture here or on Instagram at some point… 

I’m dreading time change this weekend!  Anybody with me?  It is so not cool when you have littles.  Oh well.

Earl Grey Cake with Raspberry - Love of Lists 13 Halloween Practice - Love of Lists 13 

On to the list!  Enjoy.  

  1. Mom-spiration for the week.  I love reading articles like this, and being reminded that we’re all struggling with some part of this thing called Motherhood.  It’s so great, but it’s so hard
  2. Beachbody came out with a new workout program this week that looks pretty sweet called, “Core de Force“.  We’ve done their Hammer and Chisel program – and it was really awesome.  I’m interested to see reviews for this one.  No equipment needed!  (I love programs like that!)
  3. I know it’s only the beginning of November (WHAT!?), but I’m definitely looking into some holiday dresses for Christmas parties and such.  I think I mentioned last week that I have a thing for LBDs.  Most dresses, really.  But I love me some black (and almost black=navy).  Off-the-shoulder, backless, maxi.  Sooo good.  (You know I’ll probably end up wearing something I already own, eh?)
  4. A cookbook club!  Get a group of ladies, grab a cookbook for an amazing read, and then have a potluck where you all bring dishes from that cookbook.  I think this is an amazing idea!  (Can we have a cake potluck?)  Anyone interested in starting one, I’ll be the first to sign up!  Does anyone else read a cookbook like a novel?  
  5.  I made this cake over the weekend.  Early grey with raspberry.  Yum!
  6. I will reveal my inner nerd to you again.  Dr. Who mug on my Christmas list?  You know it.
  7. A few slow cooker meal ideas:
    1. Parmesean Chicken Orzo
    2. Chicken Corn Chowder
    3. “Baked” Ziti
    4. Chicken Taco Chili
  8. Apparently I’ve got a thing for earl grey too.  (See cake above!)  MuffinsWaffles!  Oh my!  I’ve totally made the muffins in the past and they are A-MaZinG. 

If you’re loving these posts, I’d love for you to sign up for emails!  They’ll notify you of new posts.  (I promise I won’t send you a gazillion random emails!)  Sign up in the sidebar!  🙂

**Earl Grey Cake with Raspberry

**The boys practicing for Halloween in their pjs.

For the Love of Lists – Week 12

Lists for Days | October 26, 2016 | By

**This post may contain affiliate links.  Don’t worry about them – they don’t cost you anything!  I just get a percentage of the sale of whatever it might be.  Thanks!**

Hey!  I hope you’re all having a great week.  Ours is flying by, as usual.  It’s been a good week though. 

We’re starting to really feel fall.  It’s getting a cooler, and hasn’t warmed up in a few days.  I guess it was bound to happen eventually.  We be drinking all the tea, coffee, hot chocolate, you name a warm drink – we’re drinking it.  

I love them.  (Warm drinks, I mean.)  They are so cozy, and yummy.  And they make my hands warm.  That really is one of my main reasons for loving to have one.  My hands are cold from October, straight through until June or July. 

Anyone else getting into the fall-swing-o-things?  We’ve started thinking about Halloween costumes, and pumpkin carving.  I’ve definitely had a PSL or two from Starbucks.  I pulled out a scarf for the first time last night, though I haven’t really worn socks yet.  (I guess those would help keep my toes a bit warmer…)

For the Love of Lists - 12

Anyhow.  Halloween things, fall things, encouraging-Mom-articles, food.  It’s all here in this week’s list. 

  1. Black cat cake anybody?  So cute. 
  2. I think every mom ever has asked if it ever gets easier.  Here‘s an article on that.  We got this, mama. 
  3. Adrianna at A Cozy Kitchen makes amazingly amazing food.  Eg: Pumpkin chai scones with black tea glaze(!!?).  And she even has a colouring cookbook!  (Think colour the beautiful pages and then bake the wonderful food!)
  4. Pumpkin Creme Brulee Cake.  Need I say more?
  5. A coatigan.  Is this not the prettiest, coolest coat ever?  I love it!  And of course, it comes in mustard!  (And many other great colours!)
  6. I’m a sucker for dresses.  Especially black, and black…  and sparkles every once in awhile!
  7. Warm drinks.  Here’s a roundup I found.  They all look pretty darned good!
  8. At Liv for Cake, she made this gorgeous Pumpkin Spice Latte Cake.  Even if you never make it, just go look.  It’s SO pretty.

I hope you all have a great rest of your week.  Drink those warm drink for me, eh?  (Or bring me one… that works too.  🙂  )

**Kiddos shelling beans.  They LOVE doing it.  And Briar loves playing with all the different coloured ones when it’s all done.  

*Linked up on Honest Mum

A Naked Wedding Cake

Cakes, Icing and Sauce | September 13, 2016 | By

This is the story of a wedding cake. 

White Naked Wedding Cake - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Those wedding pictures you saw in the last post… well, my mother catered the dessert at that wedding.  And I was volun-told to make the centerpiece cake.  You see, the bride didn’t really want a huge cake, but a dessert table, with multiple gorgeous (and amazingly yummy) cakes, and other sweets.  But she wanted a centerpiece cake that she could put her adorable pine cone toppers on.  (Super cute idea!)  In come me, not entirely knowing what I’m doing.  It was a tie between a textured cake, and a naked cake.  Most of the brainstorming pictures I’d been shown had a naked cake on the dessert table, so I went with that. 

The bride and her dad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For this cake, I made 6 layers of my grandmother’s famous birthday cake recipe.  It’s always a hit.  It’s right in between being a pound cake, and white cake.  Six layers.  I think I made 1.5 x the recipe twice.  (Because I only had three pans, I had to do it two times.  Once the night before, once the morning of.  

The frosting was also my grandmother’s, but instead of only using shortening, I mixed it with butter.  It makes for a less sturdy shortening buttercream, but a really creamy more sturdy butter buttercream.  Does that make sense?  I piped frosting around each layer, and filled each a little differently.  Some just had plain frosting, some raspberry jam, and some raspberry frosting.  I was just running with it.  

White Naked Wedding Cake - Whisks and Wooden Spoons

White Naked Wedding Cake - Dessert Table - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(Did I mention that I was putting it together in between the ceremony and the reception?  Crazy, I know.  I wanted it to be as fresh as possible, and have zero chance of some kid or cat either knocking it over or eating the frosting off of it.  While also trying to wrangle three kids?  It was a pretty insane day.)

Anyhow.  It came together pretty well.  Then I came to the frosting the outside part.  Or the not frosting part.  So weird not lathering that frosting on.  I love me some frosting!  Anyhow.  I piped some extra on between each layer, and smeared it here and there, and then put a decent layer on the top.  Decorated with a few fresh flowers, and voila!

White Naked Wedding Cake - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The hardest part was transporting a six-layer cake, on a stand, over super bumpy roads to the reception location.  Have you ever lifted a six-layer cake?  They are freaking heavy!  My wrists were about to give out when we [finally] arrived.  

White Naked Wedding Cake - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The dessert table looked divine.  I had also made a few flour-less chocolate cakes for the gluten-free attendees, which turned out pretty great (if you ask me).  🙂

Overall, it was pretty great.  Beautiful wedding, beautiful bride, wonderful company, delicious food, scrumptious desserts, and a contra-dance to end it off!  A really super, wonderful night.  

Shared on What’s Cooking Wednesday on Buns in My Oven

For the Love of Lists – Week 5

Lists for Days | September 6, 2016 | By

List:  (noun)  A bunch of crazy things Kayleigh has found on the internet lately and feels she should share with the world, written down, typically one below the other.  (Because how else can you do it on a blog post?  Post-it notes have so many more options – in the margins, sideways, upside-down even!  Anywhere writing will fit.)

Bakerella's Sugar Cookies - Whisks and Wooden Spoons

I hope you all had a great long weekend.  We spent it soaking up more sun, and loving time spent with Daddy home.  We went to an outdoor play Sunday, which was pretty amazing, and had a picnic the day before. Yesterday, we went to the local winery and picked buckets of blueberries.  I’d say we had a pretty fantastic weekend!  

Here is a compilation of craziness for this week:

  1. Foodgawker.  It’s a food-lovers-bliss kind of a site.  Beautiful pictures of food.  And guess what?  I’ve finally been getting photos accepted on Foodgawker!  Which is super exciting!  I’ve been submitting on and off since I started Forever Faith and Food, around 5 years ago, and hadn’t gotten a picture accepted until this month!  If you want to find me on there, search by submitter:  KayleighP 
  2. I’m continuing to share my weaknesses with you.  Lavender.  Pinterest it a witness to my weakness and absolute love of infusing all the baked things with lavender.  I know it sounds weird, but trust me.  It’s amazing.  Check out this cheesecake, these scones, and this cake.  SO good.  Don’t knock it till you’ve tried it. 
  3. Floral tastes take two.  This is my most favourite tea ever.  And it has a great floral note of lavender.  David’s Tea is pretty amazing. 
  4. NERD ALERT!  Something I kind of normally keep to myself (though I’m sure many people presume this to be true), is that I’m a huge nerd.  To hail to that, I’m going to include this link for a DIY Tardis Pumpkin.  Pumpkin season is coming and we need new ideas to decorate them.  This is the best idea ever!  (In case you didn’t know, the Tardis is a flying police box, flown by Dr. Who.  Everyone really should know that.)
  5. One thing I am really looking forward to as we head into the change of seasons (though, so help me, it won’t happen until Fall is official), is tunic/long shirts and leggings.  I’ve got this theory that a mom came up with this outfit.  Because it’s the most comfortable and stylish-feeling combo ever, in my books.  Old Navy has some great tunics, not to mention affordable!  This one is my favourite, followed by this, and this dressier, but still relaxed number.  (Those first two are under $20, just so you know…)

Have a great week!  

**Here’s an extra link for those cookies pictured above.  The boys helped make them (drop cookies – wuttttt!), and the easy piped icing makes them look pretty fantastical.  Bakerella’s Sugar Cookies.  Yum.

Lemon Poppy Seed Cake with Haskap Buttercream

Cakes, Icing and Sauce | April 6, 2016 | By

So.  Again.  It’s been much too long.  I feel like that’s the song I always sing.  But, life gets ahead of you.  Plans change.  Seasons change.  And before you know it, almost a year has gone by since you’ve done a single, solitary blog post!

How can this be?!

DSC_7414

I’ve been doing some thinking in my brain (it’s really hard to make sense of what goes on there sometimes).  I’m thinking about evolving the blog a bit, which is why it has gone untouched for awhile.

Also, my dinosaur of a laptop died.  🙁  Wahhhhh.  A new one will hopefully be on the list of purchases for the next few months.

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Let’s get down to business.

There is good reason for this post today.  The cake – immaculate.  It looks soooo good.  It tastes even better!

I couldn’t let another recipe go by, unposted.  Especially this one.  Cake is kind of pound-cakey.  With a hint of lemon and lots of little poppy seeds, making for wonderful crunch.  The frosting!  It is smooth and sweet (like super sweet), with a haskap berry tang.

DSC_7419

I guess I should touch on haskap berries!  They’re high in anthocyanins, vitamin C, phenolic compounds and other antioxidants.  To me, it sounds like blueberries on steroids.  They’re a bit more sour than blueberries, and but are slightly more mellow.  Not sure if that makes sense…  My hubby says that they taste like a mix of blueberries and kiwi.  (But he’s weird, so who knows what they taste like to normal people!)

There’s a company in our area called Haskapa.  I used the jam that they sell in the buttercream.  🙂

There’s your lesson pour la jour.

DSC_7416

Lemon Poppy Seed Cake with Haskap Buttercream
BEST CAKE EVER. Do you need a better description than that?
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Cake
  1. 1 cup, plus 2 tbsp butter, softened
  2. 2 cups sugar
  3. 4 large eggs
  4. 3 1/2 cups all purpose flour
  5. 2 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. 3 tbsp poppy seeds
  9. 1½ c buttermilk, or 1 1/4 cup milk with 1/4 cup lemon juice
  10. 1 tsp vanilla extract
  11. 3 tbsp lemon juice
Haskap Buttercream
  1. 1 cup butter, softened
  2. 2-3 heaping tbsp haskap jam (depending on preference - I used 3)
  3. 2 tbsp milk
  4. 1 tsp vanilla
  5. 4 cups icing sugar
Cake
  1. Preheat oven to 350F. Grease and flour two 9-inch cake pans.
  2. Beat the butter and sugar together until they're nice and fluffy (and yummy). Add the eggs, two at a time, and beat well. Add vanilla and lemon juice.
  3. Mix together dry ingredients. Alternate buttermilk and flour mixture, and mix until batter is light and soft-looking. It's really as easy as that!
  4. Bake for 20 minutes, and then check every 3 minutes for up to 12. Let cool in the pans for 10 minutes, and then turn out onto a rack to cool completely.
Haskap Buttercream
  1. Beat butter until creamy. Add in jam and vanilla. (You can always add more jam in later, if you want more yummmmmy taste.)
  2. Alternate icing sugar and milk, until you have a nice, rich buttercream. If it seems to runny, add more icing sugar. If it's too thick, add some more milk. Again. Super easy.
  3. Frost cake as you wish! (With ALL the icing!) Or leave some in the bowl to eat as a snack. You will need a glass of milk. Enjoy!
Notes
  1. You could totally use blueberry jam, or something similar, if you don't have haskap.
Adapted from Oh Honey Bakes
Adapted from Oh Honey Bakes
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
 Lemon Poppy Seed Cake with Haskap Buttercream

 

To the kids!  I couldn’t post after almost a year and not include some kids pictures, so here they be!

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Jude – The Easter Egg Fiend

 

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Cael – enjoying a nice sunny day. (Which are few and far between.)

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Briar. Growing up so much!

New year, new baby…. hasn’t this happened before?

Etc | February 25, 2015 | By

Wow.  So, I know I sound like an extremely broken record, but IT HAS BEEN WAY TOO LONG.

Thanks to my mother-in-law for mentioning that she wanted a post on her newest grandbaby.

And let me tell you… she has reason to want it.  It’s her first granddaughter!  We had a GIRL!

November 7, after many hours of contractions, and about 30 seconds of pushing, little miss Briar was born!  We were super shocked to see a little girl, instead of a boy (I just assumed I’d have a load of boys, taking from our families), and oh-so very excited.  She is such a sweetheart.  I love her to bits.  And while I struggle with the colour pink, it has made its way into my household.  The boys are loving her.  Mind you, one of the two (*cough, JUDE, cough*), might tend to be a bit rough in his affections.  But really, they love her to bits.  Not to mention she’s already got Daddy’s heart all swirled around her little fingers.  Daddy took parental leave, so he’s been home with us since November!  We are so enjoying that.

In other news, Jude’s hair is GREAT.  Growing the curls out because it’s just too adorable to cut.

Cael is growing like a little weed, and he’s quick as a whip.

Also, we’ve most definitely been having lots of food goings on.  A few pictures have been taken, but not enough for a food post.  No worries – hopefully one will come soon!

Here are some of the great food things that have been happening lately:

Spiderman Cake, made by me, using my grandmother’s recipe (which sadly, I don’t think is posted yet…)

Hot Cocoa Cake from Pass the Sushi

Pretzel Hot Dogs from Spoonforkbacon

 

 

**I really was doubting I’d ever have a little girl, but here we are!
**Little miss Briar
**Daddy and Briar. Did I mention he grew a beard?
**Jude-the-dude’s curly locks
**Cael kind of wanted to go on the school bus that morning
**Jude turned 2! And he loves Spiderman, so I whipped up a Spiderman cake!
**Hot cocoa cake for Daddy’s 25th birthday!
**Pretzel hot dogs

Things. Take FOUR!

Lists for Days | August 27, 2014 | By

Things again.  Things it is.  And another month has passed.  Wow.

Super hot days, and getting freezing nights going on here.  Pretty crazy how things can change from day to night.

And 10 weeks of pregnancy left!  Countdown is ON!

We’ve really been having a great summer.  I’m not really looking forward to its end, but I suppose ‘all good things shall come to an end’, as they say.  Fall is great too.  Really.  Here are some pictures of what’s been going down with us:

Breakfast time with two silly boys. Constantly making each other laugh (and making a mess doing it).

Breakfast time with two silly boys. Constantly making each other laugh (and making a mess doing it).

At a wedding. What a handsome hubby, eh? And a baby bump at 29.5 weeks.

At a wedding. What a handsome hubby, eh? And a baby bump at 29.5 weeks.

Flour and baby oil. Who knew it would make 'sand' to occupy much time. And cute aprons bought at a local craft fair!

Flour and baby oil. Who knew it would make ‘sand’ to occupy much time. And cute aprons bought at a local craft fair!  They’ve saved much mess on clothes thus far.

Things:

  1. Adam Bede, by George Eliot.  I’ve yet to finish the book, but if you like classics, and love words – grab this book.  It took me awhile to get into it, but now I’m stuck.  It’s pretty dang good.
  2. Modcloth.com.  Seriously.  Get into it.  Cute and quirky clothes, shoes, accessories, and house stuffs!   Downside=Duty taxes when shipping to Canada.  But if you can make it past those taxes, you are home free!  So much cool stuff.
  3. The Secret Life of Walter Mitty.  Great movie.  Hubby and I rented it, not knowing if we’d enjoy it or not.  Conclusion:  We both LOVED it.  It was really great!  Hard to explain without giving away the plot, so just watch it.  It’s a really well done movie.
  4. These super easy-looking diy slippers!  What a great gift idea!
  5. The World’s Best Chocolate Oatmeal Cake.  Can you say ‘divine’?  Because that’s how to describe this.  It’s super moist, yummy cake, with an oh-so-fudge-y frosting.  I’ve made two in the last three weeks…  And it’s been raved about.

Mocha Cake with Mocha Sour Cream Frosting

Cakes, Icing and Sauce | February 25, 2014 | By

Alors.  It has been much too long since I last posted.  Which really seems to be a theme for me.  And may very well continue to be a theme.  But such is my life.  Full of procrastination and lovely things.  I believe that it was early December the last time I posted, and while I will try not to bore you with too many details, and update on life is needed!

Mocha Cake

*Warning:  You may be bombarded with pictures in this post…*

December went by in a flash, as it is wont to do.  So much food, and great company, so many lights, presents, and giggles.  Jude loved his first Christmas, and Cael really appreciated it this year for the first time.  Christmas morning was exciting for all of us.  Not to mention how cute they were in their pajamas opening their stockings.

(Side story:  I had sewn stockings for the three of us, and had material for one for Jude.  However, the closer it got to Christmas, the more determined those stockings were to not be discovered.  So.  No handmade stockings being filled this year.  About 2 days after Christmas, guess what I found?  You guessed it.  Right [not] on time….  Story of my life.  But it’s okay.  They’re actually somewhere that I WILL find them next year.  I will.)

January brought in much more snow and Jude’s first birthday!  This little dude decided he would learn to walk that week, and he hasn’t looked back.  Watch out world.  Jude is here.  And he is 100% mobile.  We had cake and friends over to celebrate.  You’d have thought it was Cael’s birthday though, when you walked in, because he was loving the party for all he was worth.

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{Homemade Ice Cream Cake for birthday numero uno}

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February.  (How in the world is it February?!) It is flying by like every other month seems to.  My mother turned the big 5-0.  And we partied!  Surprise party, actually.  Much of that week was planning, booking a surprise flight for one of my brothers, cooking, and trying to conceal it all.  Turns out, she had no sweet clue.  We [somehow] sat 35 people in my parent’s living room for a meal, plus probably 15 kids and other adults roaming the house.  Much fun, but I was zonked when it was over.  Lots of help from my brothers and friends, which was amazing.

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{Mom’s 50th – an inferno}

The week following, was Hubby’s birthday.  A cake was baked.  And this will be the foodness I’ll be sharing.  Because I’ve made it many times before, and it’s a hit every time.  First though.  I’m super thankful for my hubby.  He is great.  The best friend ever.  Best everything ever.  And I really don’t know what I’d do without him.  Happy birthday to him!

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Now, on to the cake.  It’s a chocolate cake, coffee infused.  Sour cream frosting, also with chocolate and coffee.  It makes for a moist, deep chocolate, coffee-laden cake.  And it’s good.  The boys like it, hubby likes it, I like it.  We are all happy.

Mocha Cake | Whisks and Wooden Spoons

So, the cake is actually the same as this chocolate cake, with one exception.  Instead  of the hot water, you use strong, hot coffee.

Mocha Cake
Moist coffee chocolate cake. So good. Tangy frosting. Yum!
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Ingredients
  1. 2 cups brown sugar
  2. 1 cup canola oil
  3. 5 HEAPING Tbsp cocoa
  4. 2 eggs
  5. 2/3 cup hot coffee
  6. 1 cup milk
  7. 2 tsp vanilla
  8. 2 cups flour
  9. 2 tsp baking soda
  10. Pinch salt
Instructions
  1. Preheat oven to 375. Grease and flour 2 9' round pans or a 13x9 baking dish.
  2. Blend together the oil and sugar. Add eggs, salt and vanilla.
  3. Stir in cocoa and hot water. Mix in 1 cup flour and baking soda. Stir in 1 cup milk. Add remaining flour, mix. Stir in remaining milk. Batter will be runny and oh, so chocolaty.
  4. Make sure to lick the bowl out when you're done. Pour into greased pans.
  5. Bake for 45 minutes, or until middle is set. Cool for 15 minutes on a wire rack. Take cakes out of pans.
  6. Cool completely before frosting (or you will have a mess!).
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
On to the frosting.  Sour cream makes for a great tang and texture.  It’s actually lovely.  And I probably ate some of it by the spoon. No, maybe not ‘probably’, more like ‘most definitely’.

Mocha Sour Cream Frosting
Sweet and tangy with a great coffee and chocolate flavour!
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Ingredients
  1. 3/4 cup butter, softened
  2. 1 cup semi-sweet chocolate chips
  3. 4 tbsp hot coffee
  4. 1/3 cup sour cream
  5. 2 cups icing sugar
Instructions
  1. Melt butter and chocolate chips on stovetop or in the microwave.
  2. Stir in coffee and sour cream until smooth.  Add icing sugar.  This will probably be runny...  Throw it in the fridge for a bit.  Until it comes to spreading consistency.
  3. Eat it with a spoon, or frost your cake!
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

Then I actually took the time to photograph it.  Which really hasn’t been happening much at all lately.

Mocha Cake | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shout out to the doily you see:  I have a post about it here.  I just have it folded over a bit to fit the table.  Love it though.  I’m definitely going to make another.  Supplies are had, time is needed.   (Which should be my new mantra…)

Mocha Cake | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanks for reading!  It really feels good to be back.  And thanks to the lady who asked me recently if I’ve been writing… it inspired me.

Linked up on Honest Mum

Rhubarb Coffee Cake

Cakes | June 30, 2013 | By

Yummo!  (That’s what Sid the Sloth from Ice Age would say.  How do I know this?  Well, we’ve probably watched Continental Drift 100 times in the last few months, that’s how.  Cael has favourite-movie-streaks.)

Rhubarb is in season, so the time to use it is now!  And it’s sooo good.  Sweet, but with a balancing, tart bite to it.  Put it in a cake with some sugar, cinnamon, and nutmeg, and you have [as close as you can get to] perfection!  Now, I hear that some people don’t even know what rhubarb is.  To those, I have GOT to say, GO find some and try it!  Baked goods with rhubarb are awweesssoommmmeee *sing-song-y voice*!

Rhubarb Coffee Cake

I’ve made this cake twice so far, and it was a hit both times with both groups.  Can I just say that it is super yummy?  Because it is.  Cael loved it too!  He helped me make the first one.  I absolutely love working with him in the kitchen.  It’s super fun.  We made muffins the other day (recipe to come, perhaps?), and he was stirring and licking spatulas while doing a crazy dance number to Michael Buble’s new CD.  How much fun can you have?  How lucky am I?  Two sweet little guys, helping Mommy bake.  (And they are the cutest.  Ever.)  {Making muffins with Mommy below!}

Cael approved

Back to the cake.  So I made this in a tube pan.  The recipe called for a bundt, but I’m really glad I used a tube, because I think it would have been hard to get out of a bundt.  Your choice, of course.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Adapted slighty from Hodge Podge: A Collection from the St. John’s Anglican Church

1 1/2 cups sugar

1/2 cup margarine, softened

2 eggs

1/2 cup milk

2 cups well-floured, chopped rhubarb

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp vanilla

Pinch salt

Dash nutmeg

For this cake, you can totally go old-school and use a wooden spoon.  Do it.  Feel old school.  Mix sugar and margarine (with your wooden spoon) together well.  Add eggs, salt, and vanilla.  Mix in flour, baking powder, nutmeg, and milk.  Add rhubarb.  Sprinkle with ample brown sugar and cinnamon.  Bake in a well-greased tube or bundt pan for 50 minutes at 350.  (Or until the middle is set.  Stupid finicky ovens!)

Rhubarb Coffee Cake

As I’m copying this recipe down, I’m looking at the cookbook from whence it came.  And it was submitted by my grandmother!  Who knew?  I could have just gotten the recipe from her.  I thought it seemed a bit familiar!  Oh my…

As always, I’ve got to share some baby smiles.

Daddy and his boys

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

{Daddy playing with the two boys on his lap.  They have so much fun together already!  Best daddy ever.}

Enjoy the rest of your week!  Make this cake.  Eat it for breakfast.  It will make your day better, I promise.  (If you enjoy it with a hot cup of coffee, or tea, hot sweet milk, or HOT CHOCOLATE, you might possibly have a very awesome day.

Rhubarb Coffee Cake

Wedding

Sorry this is such a smorgasbord of things today, but I really wanted to say Happy 3rd Anniversary to my hubs.  I cannot believe how fast those 3 years have gone!  He’s the best, most handsome hubby around.  Not to mention amazing friend and daddy.  I love you babe.