I love having a treat with my afternoon cuppa. The sticky sweetness of dates pairs beautifully with Pickles Eh! Three Fruit Marmalade for this coffee shop confection. The ingredients in this bar make it practically a breakfast food so there’s no guilt if you find yourself reaching for a second…or a third…. I included a…
Plums are my favourite fruit to cook with. I buy them almost any time I see them in the store. I love them so much that this past August I canned some in case I couldn’t find any in February. They are tart and jammy with a really beautiful colour. I have made so many different types of plum cakes (and muffins, and loaves, and crumbles, and pies) that I decided it was time to develop a plum cake recipe of my own. This cake is quick and easy to make. You can have it in the oven within 30 minutes and none of the ingredients are going to break the bank. This cake is delicious after a meal, with an afternoon cup of tea, for breakfast, or for a late night snack. In fact, I’m hard pressed to think of a time of day when you couldn’t eat this cake. I’m eating it right now.
This recipe is from Hand-Forged Doughnuts by Mark and Michael Klebeck with Jess Thompson from Top Pot Doughnuts. Thom and I always debate which is better, cake doughnuts or yeast doughnuts. To me, a cake doughnut wins every time.
This recipe is from Wendy Turnbull’s book “Gems of Gluten Free Baking.” These were the first doughnuts I ever made. You can make little ‘Timbits’ or ‘Doughnut Holes’, or you can use a doughnut dropper and make full size doughnuts. Really tender and yummy.