Sometimes you just need Soda Bread

Sometimes life gets in the way. You want to make a slow proofed multi-grain loaf, but sometimes your yeast is expired, it’s -25 out, and relatives have driven you crazy all week. And dammit, sometimes you need to make a cheeseboard and have nothing to put said cheese on.

Sometimes, you need Soda Bread.

Apple Walnut Soda BreadIt may not be my first choice of breads, but it is quick, versatile, and it turns something like soup (or a cheeseboard) into a meal.
Like all quick breads, you have to work quick and don’t handle it too much or else your baking soda will fizzle itself out before you even get it to the oven.

I like to add something strong tasting to soda bread to combat that, well, baking soda flavour that can sometimes develop. A strong cheese, nuts and seeds, or onions can really step your soda bread up a notch. I used walnuts, half coarsely chopped, half pulverized to give good flavour and texture. Because soda bread can be sort of dry, I replaced half the water with apple sauce.

It’s slightly sweet, super nutty, and I’m eying up that sharp cheddar hours before the party.

From River Cottage Bread Handbook No.3

Apple Walnut Soda Bread (adapted from River Cottage Handbook No.3 Bread Walnut and Honey Bread)

100g Walnuts
250g Flour plus extra for dusting (I used AP, use wholemeal if you have it)
5g Salt
2 tsp Baking Powder (I totally just realized I used soda. It works, but remember to always read your recipe/box)
150mL Water
111g Apple sauce

Preheat your oven to 400F

Crush half your walnuts coarsely and half to almost a powder.
Combine walnuts, with flour, salt, baking powder, and mix well.
Mix water and apple sauce together and pour into dry mixture; mix until well combined and knead briefly to a firm dough (you probably won’t use all the water)

Shape into a round, flatten to about 5cm high and cut a deep cross, almost through to the base.
Dust with flour and bake for 20-25 minutes until the bread sounds hollow when tapped on the base.

Cool on wire rack and devour with a warm bowl of soup or go for a ploughman with some pickles, a chunk of cheese, and an apple.

Image | Posted on by | Leave a comment


Before I headed to England to live I was told by many; ex-pats, travelers and current Brits, that Brighton was probably the most fun place in England (besides the monstrosity that is London).  So to say I wasn’t super excited about heading to Brighton was a major understatement. To top it off, we were going to see a days worth of music after having not been to a gig since December – it was an orgy of excitement building up.

A four hour train ride (dear me o my that is long) and a 2 mile walk along the seafront, the unbelievably windy and cold seafront, to the campsite left us a bit down spirited. Once there things started looking up, tent sets up easily, seems sturdy and most of all appears to be rainproof (Coleman Avior X3 for backpacking).  We were now off to experience Brighton.

brighton pavillion

I’m sure everyone to Brighton goes to the Royal Pavilion and thinks, “Why? just…Why is that necessary?”  But at the same time, “hmm, that bizarre structure is superb!” It appears to be the hub of Brighton and with 20-50 people laying about on the grass (with little or no sun) gives a very laid back vibe to a city.  With 3 festivals; Brighton Festival, Brighton Fringe Festival and the Great Escape going on, the city was buzzing with excitement.

After a thorough walk around the lanes and markets of Brighton, crackers, carrots and dip with some warm Elderflower cider on the seaside was warranted.  At the abandoned West Pier a group of flatliners (?) were putting the old piles to good use. As the cold set in, a nice warm meal was on order.  Bill’s is a store cupboard bonanza and to say your eyes get to feast is a large understatement.  With pickles, jams, beans, pastas, rices and allsorts of other things on the walls; the roof hanging with signs; recipes on the empty wallspace, there is a lot to keep you occupied.  The atmosphere is friendly and relaxed and the tables are close enough so you can definetly eye-dine on other peoples food.  The food itself is well made and cooked, dessert was extraordinary.  After all this yumminess and long walk back to the Marina and the cold hard campground helped ease off the caloric intake.

Pier Brighton

Day 2, lets try out Hove and the Fringe festival.  Hove worked, the museum was small but interesting and the community itself is beautiful, large regency buildings, small green spaces and the promenade towards Brighton is a wonderful walk.  The fringe however was to dissapoint, after spending a few hours lying in the sun watching a circus being set-up we headed to the Catherine of Brunswick to see some free comedy, only one problem no comedy; failure number 1.  Then fine lets have a pint and grab some food before the circus begins.  Almost all cafes are closed and restaurants are already full, so hmm… cheap mexican, sure.  Good mexican food from a microwave for 5 pounds, will do.  Circus time, no more like sitting for over an hour waiting listening to bad, repetitive beats, failure number 2.  Well lets go get another pint and try a Finnish/German band in a small Finnish bar.  Finnish bar thumbs up (Finland had just made its way to the Gold Medal game in the 2011 World Championship of Hockey), Finnish/German band thumbs undecided.  After waiting an hour, he came and played a short, intimate gig where he complained about the amount of people at the show, rambled about Finland winning the hockey game and mostly showed off how much he celebrated the win.  Back to the cold, hard ground of the campsite.

Day 3: The Great Escape.  Shall this festival let us down.  No, no it will not.  Beginning with Sacred Animals at noon (a slightly boring band, playing mediocre, repetitive music), then the sublime balladier Fionn Regan, the cute country couple of Trevor Moss and Hannah Lou, the extravagant Jezebels, a really good thai meal, then the unexpected shows of The Bonfires and Dry the River, the let down of The Antlers, another really good unexpected show by Dark Dark Dark and the always amazing Buck 65, it was a hell of a day.  Not only did we go see all these bands but also got to enjoy wandering around Brighton with a purpose and enjoying all the different pubs and venues.  Back to the cold, hard ground of the campsite.

Old West Pier, Bird

Day 4: Lets go home. The weather had finally set in and the wind and clouds were to much.  The Brighton museum did little to brighten the spirits and uninspired all you can eat pizza and salad helped little, so back on the train for 4 hours to Bristol, warm tea, blankets and the hilarity of Hoodwinked.  Ahh home.?

Posted in Uncategorized | Leave a comment


I tend to be a smiley faced, congenial person and thus it comes as no surprise that I am a sucker for children’s cartoons.  Watched many a bugs bunny in my life, but in truth the only ones that matter are the movies.  First memories of the Lion King are falling asleep at the Broadway Theatre in Saskatoon, and since I missed it my mom bought me the book so I could read it on one of the many family road trips.  Still have it taped (thats VHS baby) off  CBC in my parents basement.  Then there was Space Jam for my 8th (?) birthday, and Toy Story oh, oh Toy Story my first true movie love.

Now it seems that they crank out a new children’s movie every couple months with a whole list of failures in my mind.  However when you mix cooking, a mouse, the French, and a red-headed gangly oaf, you have a makings of something genius.  Hence ratatouille snuggled up under my skin and since I had never heard of the food I was smitten.  Over 4 years in the making I was not doing this dish in any old way.  No, no tomato sauce eggplant stew was to be made, I was going for something fresh, beautiful and tasty.  Hence I read ingredients and came up with an idea.

Fresh Ratatouille (this was inspired by many a recipe but as most things I do I just made it up)


  • 1/2 large eggplant (aubergine)
  • 1/2 zucchini (courgette)
  • 1 red pepper
  • 1 spanish onion
  • 3 ripe tomatos (any variety just beautifully red and juicy)
  • 1/2 cup parmesan, grated (I used Grana Padano actually)
  • 1/2 cup Cheddar cheese, grated (Any nicely melting cheese would be good)
  • 2 cloves garlic, minced

Cut everything into thin, round slices.

Heat a couple tbsps of oil in a pan and add garlic, saute for 3 minutes.  Place a few eggplant rounds into pan and cook until softened, a few minutes depending on oil and how hot the pan is, remove cooked pieces and repeat until all the eggplant is cooked.

Preheat oven to 180

Lay eggplant on an oiled ovenproof dish.  Grate parmesan over top, layer zucchini on top of eggplant, more parmesan, onion, parmesan, pepper, parmesan, tomato, and cheddar on top.  Season throughout with salt and pepper.

Bake for 40 minutes, until cheese is browned.  If cheese doesn’t brown, turn on the broiler/grill.

Cool for 5 minutes and demolish.  Mmm… tastes like summer


Some nice fresh herbs would be a nice addition, such as: coriander, parsley, basil, or oregano.

Posted in Uncategorized | Leave a comment

I’m Learnding: Pastry Course

I’m not a huge fan of crusts.

Sometimes I just get into an anti-crust mood. Sometimes it is halfway through my grilled cheese sandwich. I just don’t want any crust. It applies to baking too.

Pie crust in my house was usually frozen and I think that is what did it. When my Gramma would come over with lemon meringue pie, it would be awesome. But Gramma does pies. Mom doesn’t do pie. She does do a mean banana loaf, but not pie.
In University, Ash and I made a mean apple pie. We even did a “Which Fat?” pie crust test. Unless you’re a veggie: all lard, all the way. No matter what they tell you, you cannot substitute oil in pie crust. Don’t even think about it. As for butter, it works O.K, but is better suited to other crusts. I’m getting there.

I reckoned I had the pie crust down, but had a hankering for delicious Parisian tarts, with chocolate or lemon custard. So when the Bordeaux Quay offered an online deal on their cookery school, I jumped at the chance of the pastry program. We made three types of pastry in the evening: Hazelnut Sables (similar to a shortbread), Shortcrust (with savoury filling), and a Sweet crust pastry.

Pastry has this habit of freaking people out; they revert to frozen shells and have children that scrape out the filling in pie and hide the rest under a napkin (until they go to Paris and dine for 4 days entirely on tarts). But pastry is really quite simple, can be filled in numerous fashions, can be made and stored ahead of time, and is WAY cheaper to make. Because you and future generations deserve good pastry, I will pass on my collection of tips (and the scrumpdiddlyumptious recipes from the Bordeaux Quay).

                                                                       PASTRY TIPS:
~ Cold everything. Really. We’re talking bowl, flour, fat, water, even hands. If you are hot handed, keep a bowl of ice beside you to stick your hands in.
~ Pre-cut your fat into pea-sized pieces before you work it into your flour. This makes it so when you do cut it in, you have minimal amount of work to do to make it the texture of coarse breadcrumbs.
~ Work your dough as little as possible. You do not want to develop gluten in your dough.
~ Chill and rest your dough. Ideally, begin with your cold ingredients, cut in your fat, chill (20min), add your water/egg to bind the ingredients, chill (20-40min), then you can roll it out.
~ You can chill your dough for 2-3 days as long as you wrap it well. (You can freeze it for even longer – yes, you too can have frozen pie crusts!) Chilling makes the dough easier to roll and a flakier crust.
~ For pie crust, use all lard. For a sweet crust, use all butter. For short crust, use 1/2 butter and 1/2 lard – all should be cold.
~ For Sables, disregard the cold bit and use room temperature butter.
~ Icing sugar. Icing sugar is like gold for pastry. It combines much nicer with the fat so you don’t get gritty pastry.
~ Adding things into your pastry is a tasty idea. Think vanilla beans, cinnamon, or lemon zest for sweet; maybe some garlic or cayenne for savoury.
~ Only add enough liquid to bind the dough together, add it gradually but quickly to ensure the flour will absorb it.
~ Using egg yolks to bind will give a much richer pastry; adding an egg yolk will give the dough a bit of a rise – handy if you are making a pasty.
~ Don’t be afraid to really flour your surfaces. You can always brush the excess flour off with a soft brush after.
~ Always rotate your dough when rolling it out.
~ You can roll dough out ~3 times before it gets tricky to deal with.
~ When placing it into the pan, don’t stretch – ease the dough in, working with an excess.
~ Bake blind by crumbling up parchment paper and easing it into the corners and filling with baking beans. Bake ~15 minutes, remove paper and bake for another 5 minutes to brown.

Feel a bit more confident? Good. Now go, my pretties and bake tarts.
Recipe time.

Hazelnut Sables
Sweetcrust Pastry with Chocolate Filling
Shortcrust Pastry with Goats Cheese, Roasted Squash, and Thyme

                         And if you have extra filling, I made Easter treats with Mini Eggs

Posted in Uncategorized | Leave a comment

When All Else Fails – Make Toast

Daring Baker’s April Challenge:
Maple Mousse in an Edible Container – It had such promise.

Kimmee had sent us a jug of real Canadian maple syrup. I thought I could bring it into work and use it to convince the Brits that maple and bacon is an amazing combination.

But then I couldn’t find gelatin and it all fell apart… actually, didn’t pull together is more like it.

I had some pastry left over from my pastry course, spent the day foraging – I was making pastry maple leaves for the container and  had bacon bits on my mind for a garnish.

Cutting out the leaves in the pastry was a cinch; they baked up beautifully at 150C, I didn’t have to weight them or punch in any holes.

I thought pastry leaves would be the hard part.

British stores continue to foil me and gelatin was not to be found. So I decided a more traditional mousse was in order, you know with the heating of yolks, the inflation of egg whites, and the folding, the gentle gentle folding together.

I don’t want to call treason on the maple syrup, but it seems to have issues with the Canadian melting pot mentality and I was left with a bowl of runny semi-inflated egg whites sitting on top a layer of maple syrup (I should check if it is from Quebec – I may have a Separatist syrup on my hands…)

Between work and VISITORS (had my sister not promised to try visit again in the winter she may have ended up locked in my storage) I couldn’t make any more mousse.

So my egg mixture turned into toast. French Toast. With pineapple and coconut. And that bacon, it just ended up in my stomach. No pictures, but I can assure you it was tasty. Not as tasty as mousse, but I still got my maple and bacon fix.

Posted in Uncategorized | 2 Comments

Hummingbirds – Sweet Little Treats!

Have you ever looked into a magazine or travel book and seen sparkling blue oceans, intricate ruins, or a bunch of old men with fantastic beards, in lederhosen, drinking litres of beer and thought “that seals it, I’m going.”?
When I looked into the London based Hummingbird Bakery cookbook I found, I had that very same thought. The book was full of cupcakes, muffins, cheesecakes, pies, and cookies. I picked out from the pictures what I was going to have when I got there: the raspberry cheesecake brownie. It was delicious. So delicious, I only got a picture of the box.

Hummingbird Bakery London

As for the baking using the book, we first took on vanilla cupcakes with a dulce de leche and chocolate filling – delicious, but the cupcakes sunk (probably the silicon forms/crappy oven). The blueberry muffins were tasty, but with more sugar than flour what do you expect? They were sticky within a few hours, moldy in a few days (also made double the recipe yield). I made a variation of the lemon loaf (variation being the addition of poppy seeds) – it was dense, not lemony enough, and all around unappealing. I was almost happy finding a massive spider on it so I could justify not eating it anymore.
James had the only success of the book:
Cookies, been there done that; muffins still working on that perfect crumb (silicone forms don’t seem to be helping), brownies… hmm not hankering for chocolate.  Pies, never tried that before, oh and Key Lime Pie, oh yes, yes please, can we.

So limes, digestive biscuits and condensed milk in hand I was all set up to try out the Hummingbird Bakery’s Key Lime Pie.  In my limited baking experience I tend to make a few oversights, when the recipe calls for 500g of digestive biscuits and you only bought 400g don’t eat two or three while you read the recipe.  But how can you resist digestive biscuits.  So a thinner crust was to be made, just lower the butter content and all problems solved.  Well not really, not having made a biscuit crust before I was not sure what consistency I was looking for and used to much butter.  After some troubleshooting I fixed the crust by baking for nearly 40 minutes, resetting the crust and removing the oilly parts of the crust while it baked.

Key limes pack a considerable stronger flavour than regular limes, if you don’t have access to them (as I didn’t) use more regular limes than the stated amount.

Recipe time, from the hummingbird bakery cookbook:

Key Lime PieKey Lime Pie

  • 8 egg yolks
  • 2 x 397-g tins condensed milk
  • 5 limes – juice and zest (I used 6)
  • 450 ml whipping cream


  • 500 g digestive biscuits
  • 200 g unsalted butter, melted

a 23-cm pie dish, greased

Preheat oven to 170 oC (325oF), Gas 3

For the crust: Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base and neatly up the side of the prepared pie dish, using the ball of your hand or a tablespoong to flatten and compress it.

Bake in the preheated over for about 20 minutes, or until deep golden and firm. Set aside to cool completely.

Turn the oven down to 150oC (300oF) Gas 2.

Put the egg yolks, condensed milk and lime juice and zst in a glass bowl and mix gently with a balloon whisk until all the ingredients are very well incorporated. The mixture will thicken naturally.

Pour into the cold pie crust and bake in the preheated over for 20-3o minutes the filling should be firm to the touch but still very slightly soft in the centre (not wobbly!). Leave to cool completely, then cover and refrigerate for at least 1 hour, or overnight if possible.

When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pie and decorate with a little lime zest.

I added sugar and some homemade vanilla extract to the cream, and cinnamon into the pie.  You could also use a meringue topping making it more like lemon meringue pie.


All in all, the hype around the Hummingbird Bakery isn’t flack – it is a tasty stop when you need a sweet treat in London. The cookbook, definitely some mistakes in the recipes: use for ideas, but look up other recipes of similar nature.

Posted in Uncategorized | Tagged , , | Leave a comment

Daring Baker’s Challenge: Meringue filled Coffee Cake

This was the first month I participated in the Daring Bakers’ Challenge (brought to you by the lovely folk of The Daring Kitchen). Every month, they pose a challenge to bakers (or cooks, should you prefer savoury kitchen concoctions), recipes and instructions are given but you are encouraged to “run with it”. The March challenge was a Yeasted Meringue filled Coffee Cake hosted by Jamie of Life’s a Feast and Ria of Ria’s Collection.

The dough is a brioche-like, and while I am no stranger to yeast, I haven’t done much with more delicate sweet doughs. The dough for the coffee cake is however quite versatile, allowing for a variety of flavourings. Jamie and Ria both provide a variety of the coffee cake; Ria’s recipe infuses the milk with saffron and has a filling of cashews, garam masala, granulated sugar, and semisweet chocolate chips. Jamie’s recipe does not infuse the milk and has a filling of pecans/walnuts, ground cinnamon, granulated sugar, and semisweet chocolate.

The first time (yes, first) I made the recipe, I infused the milk with cloves and a touch of lemon zest. My filling was a smashed plum, brambleberry, and walnut compote.

It was delicious.

A beautiful, golden wreath it was not meant to be.

When my dough was shaped and on the final rise, it fell.
I put in on the shelf to do its business, walked away, and heard a gut-wrenching ‘BANG’ and my heart wept for the delicious compote the was surely smeared all over my floor.

Luckily, the baking gods decided I must have spilled/dropped enough things this week and guided it to topple directly over and I was able to scoop up the disaster by holding the tea towel over the baking tray. When I went to shape it, it made a right ol’ mess, a delicious right ol’ mess, and I won’t say I did but I won’t say I didn’t have a spoonful of plum and brambleberry compote/meringue mix.

meringueThe second time (two coffee cakes in one month, a hard knock life we live), I decided to try a more traditional coffee cake. For the dough I used chocolate milk (instead of white) which I infused with a few scoops of coffee. My filling was simple milk chocolate and cinnamon (I skipped the granulated sugar in the second round, purely because I forgot. It was plenty sweet, however).chocolate and meringueThe result was as delicious as the first, albeit a tad prettier. Both times I could have gone for more filling, so when it tells you “Don’t skimp on the filling”, really just don’t skimp on the filling.meringue coffee cake-Al

(*Both times I was low on eggs, so I put the egg yolks into the dough and saved the whites for the meringue. Dough may have been a tad dryer, but adjust the flour and you have a wonderfully moist baked product)

Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake (**I halved the recipe both times, and it worked like a charm)

For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

10 strands saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with ½ – 1 teaspoon of ground cardamom or ground nutmeg. Or simply leave it plain like Jamie’s version)

For the meringue:

3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar

For the filling:

Jamie’s version:
1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate

Ria’s version:
1 cup (130 g / 5 oz.) chopped cashew nuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
½ teaspoon garam masala (You can make it at home or buy from any Asian/Indian grocery store)
1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)

Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes


Prepare the dough:

In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

Posted in Uncategorized | 5 Comments