Peanut Butter Chocolate Cupcakes

You might remember back in April that I made a ridiculous Reeses Peanut Butter Cake for Ryans birthday. He absolutely loves chocolate and peanut butter so I sometimes humour him with treats inspired by his favourite treat, Reeses Peanut Butter Cups. Today we have his podcast co-host coming over for the first recording session since the beginning of the isolation orders, so I decided my boys need something yummy for their multiple hour recording session. That treat is Peanut Butter Chocolate Cupcakes.

Eva Blakeman – Chocolate Peanut Butter Cupcakes



  •  1 large egg, room temperature
  •  1/2 cup half and half cream
  •  1/2 cup vegetable oil
  •  1 teaspoon vanilla
  •  1/2 cup hot water
  •  1 cup flour
  •  1 cup sugar
  •  1/2 cup cocoa powder
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt


  1. Pre-heat oven to 350F
  2. Mix all wet ingredients excluding the hot water, combining well.
  3. Mix in your dry ingredients until well combined.
  4. Gradually add in the hot water until the whole batter is smooth.
  5. Pour into a greased pan or into paper liners 3/4 up the side.
  6. Bake 18-20 minutes or until a toothpick can be inserted and comes out clean.
  7. Allow to cool completely before icing.
Eva Blakeman – Icing Tips



  • 1/2 cup natural peanut butter
  • 1 1/4 cups salted butter (room temperature)
  • 4-5 cups icing sugar (more sugar for stiffer icing)


  1. Cream peanut butter and butter together until smooth and creamy.
  2. Gradually mix in icing sugar until desired consistency is reached.
  3. Pack your piping bag and have fun!

Okay so let’s look at this recipe and some things that might help you yield the best results. Firstly, having room temperature ingredients when baking changes everything! The only thing that I don’t believe needs to come up to room temp is eggs. The second is how hot the water you add is. I add steaming water, so just below 100C, as I find it just comes together better with the rest of the batter. The third is to pay attention to your cupcakes as they bake. I pulled the first batch at 17 minutes and the second at 16 minutes because they were done and I didn’t want to lose moisture due to over baking them!

Eva Blakeman – Chocolate Cupcakes

When it comes to mixing icing I’ve heard everyone say you need a hand mixer but this just isn’t true! A sturdy fork and patience is all you need. Starting by creaming the butters then gradually adding sugar is the best way. Always fully combine all the sugar in the bowl before adding more and you are in business!

Eva Blakeman – Chocolate Peanut Butter Cupcakes

Overfilling your piping bag can also cause problems down the line, so don’t fill past half way in your bag to keep control and even pressure when icing. I chose to pack two bags with different tips for this reason. The other thing is to practice and try new things whenever you can. Try spooling the icing, or squishing back into the cupcake! If I were using a vanilla or maple icing I would have coloured it and done roses, but as I decided to keep the peanut appearance I stuck to more simple decorating. And the staple of a swirled up icing is always beautiful!

When it comes to baking I believe in reading what’s going on rather than following strict directions and recipes, which is why my “recipes” change over the years. I change them to better suit the way I like my food to come out! I recommend trying to make things to better suit you. For example, when I make banana bread, I cut out half the sugar, because I prefer it to taste more like banana and less sweet.

Anyways, I hope you liked the recipe and if you ever want to see videos of my cooking, click here!

Quick Vanilla Cupcakes

Hey guys,

Today we are talking cupcakes, because that’s what I made this week. This was really in reactions to having a friend of mine asking questions about baking and wanting some tools to get him started which lead us to a Micheals discussion.. which lead me to Micheals to buy some new pipping tips and here we are.

Vanilla Cupcakes


  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 large eggs
  • 1 cup half a half cream
  • 1 tbsp vanilla
  • 1 tsp salt
  • 3 tsp baking powder
  • 2 cups sugar
  • 2 1/2 cups flour


  1. Pre-heat oven to 350F
  2. Mix all wet ingredients in a large bowl until well combined.
  3. Add all dry ingredients excluding flour and mix until well combined.
  4. Gradually mix in flour until mixture is smooth.
  5. Grease a muffin tin with butter (or) place liners into the pan. Fill each half way with batter.
  6. Bake 15-17 minutes or until a toothpick comes out clean when stabbed into the centre of a cupcake.
  7. Let cool completely before frosting.

It may sound a little odd, but I find pouring the batter into a large bottle makes pouring the batter into the tin much easier as you can control flow better. If you want to try this, make sure the funnel you use has a large enough tip that the batter can flow through well to load the bottle. Recipe yields 18-24 cupcakes.

Buttercream Icing


  • 1 cup room temp butter
  • 2 tbsp vanilla (or maple)
  • 4 cups icing sugar


  1. Cream the butter in a bowl until completely smooth, add in vanilla and mix thoroughly.
  2. Gradually add in powdered sugar, one cup at a time, fully mixing in the sugar before adding in more.
  3. Add in colouring if desired.
  4. Refrigerate if it won’t be used right away.
  5. ** In order to do the roses I used the tip below.

When working with buttercream it is important to remember that temperature will change everything. Warm buttercream is easier to work with but needs to be cooled to ensure it doesn’t droop or melt. Cool buttercream is very difficult to ice with as it is too firm to push through the tips easily. Body temperature is slightly higher than the desired warmth for buttercream, but using the heat from your hand to warm up the cream nearest to the tip will allow you easier icing.

Another thing that I see a lot is over packing the bag. You can always add more later so don’t fill more than halfway or you will have more icing than you can easily push out of the bag with your grip strength.

Quick Buttery French Buns

Hey there,

This week we are doing buns! The best part about these buns is how quickly they can be made. I’ve tweaked and fussed with this recipe for a while now until I could make it just right. These buns are excellent to pair with soup, use for sandwiches and as a breakfast with butter and jam. So here it goes, my recipe for the perfect chewy buns.

I will point out this recipe requires a heat source to speed the rising of the yeast. If you do not own a tradition oven+stove with heat coils and a vent out of the oven, you may need to wait longer for rise times.

Total Time : 95 minutes Yields : 8 Large Buns / 12 Medium Buns

Eva Blakeman – Buttery French Buns


  • 2 cups warm water
  • 1 cup warm water
  • 2 1/4 tbsp instant dry yeast
  • 2 tbsp sugar
  • 1 tbsp salt
  • 3 – 4 cups all purpose flour
  • 3-4 tbsp salted butter
Eva Blakeman – Buns Before Being Brushed With Butter


  1. Pre-heat oven to 425F
  2. Mix 2 cups of warm water, yeast and sugar together in a large, heat safe bowl.
  3. Place the bowl beside the vent for your oven (hover your hand above the elements of your stove after you have been pre-heating for a few minutes. One of them should have a steady amount of heat coming from it venting out from the oven, you will want to place your bowl beside the element, not on top of it). Let the bowl sit there until bubbles form on top of the mixture.
  4. Mix in the salt and flour one cup at a time. I would recommend stopping at 3 1/4 cups and kneading more flour in as needed later down the line.
  5. Place the bowl back beside the vent for 15 minutes or until doubled in size.
  6. Turn out the dough onto a floured surface and knead the dough for 5-6 minutes or until the dough has become smooth and is no longer sticky. Avoid adding large amounts of flour.
  7. Cut the dough into 8 equal pieces and pull the dough into smooth balls. Place them on a baking sheet covered in aluminium foil and greased with butter. Place the baking sheet on top of the oven and allow 15- 30 minutes for the final rise.
  8. Pour a cup of water into the bottom of the oven a few minutes before putting in the buns. (The humidity will help form a better crust).
  9. Bake the buns for 18-25 minutes. Do not open the oven for the first 15 minutes or you will lose humidity. They should have a hard crust and light brown colour on the top.
  10. Brush the buns with warm butter (this will soften the crust) immediately upon removing them from the oven.
  11. Buns can be enjoyed warm after a half hour of cooling or can be stored in an air tight container after they have cooled to room temperature.

I hope you enjoyed the recipe! If you tried this recipe, please let me know! Tag me in pictures of your baked goods with @evablakeman on Instagram.


Eva Blakeman – Quick Buttery French Buns

Reeses Peanut Butter Cake

This past week was Ryans birthday, and while we couldn’t have a party, there was no way he wasn’t going to have a cake. We talked about what he wanted and he was adamant he wanted peanut butter in his cake so I set out to make him the best cake I could.

This cake serves 12 – 15 people. It should be refrigerated after assembly until 3 hours before serving for ideal texture.

Eva Blakeman – Peanut Butter Cake



  • 2 eggs
  • 1 cup milk
  • 1 cup hot water
  • 1/2 cup vegetable oil
  • 2 tbsp vanilla extract
  • 1 3/4 cup flour
  • 1/2 tsp baking powder
  • 2 1/4 tsp baking soda
  • 3/4 cup cocoa powder
  • 1 tsp salt
  • 2 cups granulated sugar


  • 1 1/4 cups natural peanut butter
  • 2 cups salted butter (room temperature)
  • 3 tbsp milk
  • 8 cups icing sugar
  • 1 tbsp vanilla extract
  • 12 – 15 Reeses cups
Eva Blakeman – Peanut Buter Cake

If you make this cake, please tag me on instagram @evablakeman so that I can see how amazing your cake looks!


Baking Directions

  1. Preheat oven to 350 F and grease either one 9 inch spring pan or three 8 inch round cake pans. Lay down parchment on the bottom of the pan.
  2. Mix all dry cake ingredients together well. In a separate bowl mix eggs, milk, vanilla and vegetable oil together until combined.
  3. Pour the wet ingredient bowl into the dry ingredient bowl until well combined then slowly add the hot water while mixing batter at a slow pace.
  4. If you are using three cake pans, divide the batter equally between the three of them. If you are using a spring pan, pour one and a half inches of batter into the pan. (For spring pan this will be repeated two more times to bake all three layers of the cake.)
  5. Bake for 22-25 minutes. (In order to check if your cake is done baking, stick a toothpick in the centre and all four corners, if it comes out clean the cake is done baking.)
  6. Let cakes cool in the pan for 10 minutes before removing from the pan and moving to a cooling rack. (For easiest icing, refrigerate your cake layers once they have reached room temperature.)
  7. Onto icing. Mix all wet ingredients until smooth. Add one cup of icing sugar at a time, fully mixing it in before adding the next cup.
  8. Chop your Reeses into small pieces (save 5 Reeses for the top of the cake).
  9. Pack your icing into icing bags, one with a open tip, the other with a star tip. (This icing is easiest to work with when kept warm, I let my bags sit beside the warm oven).
  10. To stack and layer the cake, ensue your cakes are level (if they are not, use a serrated knife to level them off).
  11. Put down your first cake and use your open tipped bag to evenly distribute 3/4 inch to an inch of icing over the entire top of the cake.
  12. Place half of the chopped Reeses on the icing layer, spread out.
  13. Repeat step 11.
  14. Put down your final layer of cake, use the open tipped bag to distribute icing over the top and side of the top layer of cake. (Even out with a spatula).
  15. Use your star tipped bag around the bottom icing layer to add texture and place flowers evenly around the layer.
  16. Add 8 flowers on the top layer of the cake evenly around the circumference. Add a large flower in the centre. Place half Reeses cups in between each flower on the top.
  17. Refrigerate until 3 hours previous to serving.
Eva Blakeman – Reeses Peanut Butter Cake

I had a lot of fun making this cake and I look forward to making more like it in the future. It’s by no means a perfect cake (I plastic wrapped it in the fridge so some of the flowers got smushed) but it was absolutely delicious and we got to drop off cake for other people (zero interaction do drop offs) to share it with people we love for Ryans birthday. It is a very dense and rich cake due to the peanut butter icing, so when cutting, cut smaller than you think you need. I think this cake would be a good one to use if you wanted to make a boozy cake. The rich chocolate and peanut butter would pair really well with coffee liqueurs soaked into the. layers.

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it was fortunate that I went over board with the cake, as Ryans birthday gift still isn’t here (a week after his birthday) even though I ordered it months ago. As much as I like purchasing from individuals, the shipping times are sometimes ridiculously long. Thankfully Ryan didn’t seem to notice his gift was missing when I put this plate of delight in-front of him. I did tell him that his gif is late after cake time, and he didn’t seem too disappointed so all is well.

Eva Blakeman – Peanut Butter Cake

Yummy Mini Egg Cheesecake

So Ryan decided to buy a massive bag of Cadbury Mini Eggs and then imposed the rule that they had to be used in desserts before we could eat them out of the bag. This lead me to trying some new variations of great recipes to include Mini Eggs. If you don’t like Mini Eggs, you could use this recipe while switching out the Mini Eggs for your favourite chocolates. I personally think Oh Henry bars or Reeses would be amazing in this recipe.

I realize a lot of people like adding sour cream to their recipes, but I am not part of that club. I’ve always loved adding a little yogurt to cheesecake recipes to add a silkiness to them, but in this case I just wanted a good old fashioned cheesecake. If you are concerned about the cake coming apart and needing corn starch or flour, I can tell you this cake came out beautifully with a great texture without them.

Cadbury Mini Egg Cheesecake


After having made this, I think switching out the graham to a chocolate graham would benefit the recipe, as well as using a whipped topping with crushed eggs rather than graham and full eggs. As it is shown it was very delicious, but I think those alterations would make it easier to eat.


  • 1 cup graham crust
  • 2 tbsp granulated sugar
  • 3 tbsp melted butter


  • 3 cups cream cheese (3 Philadelphia cream cheese blocks)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 cup Mini Eggs (crushed)
Eva Blakeman – Cadbury Mini Egg Cheesecake

I really enjoyed changing up my favourite cheesecake recipe. I would usually mix a little strawberry yogurt and blended strawberries to this basic recipe to make a light, fruity dessert. The cake turned out creamy and dense even though I blended my ingredients together. As you can see in the images, there were bubbles visible as well as chocolate spots in the top of the cake. I do not bake my cheesecake in a water bath as I find my spring pans will let water leak in, so I choose to use the “low and slow” method of cooking to avoid splitting and cracking.

I won’t lie to you, we ate half the cake the night I made it, then ate the other half for breakfast the next morning. I don’t recommend eating that much at a time, but that’s how tasty it is. It certainly let me get access to the Mini Eggs that were being unfairly kept from me which was my ultimate goal. I did also make some cookies with the Mini Eggs, which was just Chocolate Chip Cookies with the chocolate chips replaced with Mini Eggs.

Overall a very successful experiment that I would recommend to anyone.

Eva Blakeman – Cadbury Mini Egg Cheesecake

Preparation and Baking:

  1. Preheat oven to 375 C
  2. Mix all crust ingredients together then pat down into a greased 9 inch spring pan. Bake in oven for 10 minutes.
  3. Turn down oven to 250 C.
  4. Mix cream cheese, eggs, sugar and vanilla together (easiest done while cream cheese is warm, else wise use a hand mixer or stand mixer, this may add bubbles, but I blended the ingredients and had no cracking in my cake).
  5. Fold in crushed mini eggs.
  6. Pour filling into the crust, bake at 250C for 1 1/2 hours.
  7. Turn off oven but leave the cheesecake inside for an hour.
  8. Let the cake cool to room temperature, then transfer to the fridge. Cool 4 hours or until chilled.
  9. Decorate your cake with a sprinkling of leftover graham and eggs.
  10. Enjoy!
Eva Blakeman – Cadbury Mini Egg Cheesecake

I started my love of baking at a young age. I vividly remember baking chocolate chip cookies with my brother and watching ingredients magically become delicious treats in my mothers nimble hands. I didn’t get any training, no food courses in high school and limited help from my mother as I experimented with foods. I don’t believe that in order to be a good home cook it requires a lot of help, but rather a lot of courage and willingness to fail. Screwing up a recipe is a great way to learn where your skills need improvement in the kitchen, and gives you direction as to where your attention should be directed. Also, if you are lacking the tools or pans recommended in recipes, there is always a way to improvise. I really encourage people to dive in to cooking and baking at home, as they are life long skills. When you’re young and you host, feeding your guests homemade foods is impressive and shows how much you care about your guests. Being able to feed yourself, your partner and your kids will be less costly and will give you complete control over the nutrition of your diets. As you get older, being the nice lady who bakes for the kids who shovels their walks is an iconic position to hold in the neighbourhood.

Eva Blakeman – Cadbury Mini Egg Cheesecake

Yummy Cold Brew Iced Coffee

Last summer we started making iced coffee at home to save money, as it is addictively good but getting one or two a day each from Timmies adds up quickly. With each drink costing around $4.00, the average day out we could be spending $16.00 on coffee. When we switched to making our own, the cost went down considerably and we weren’t using the single use cups anymore. Not only did we save money, we stopped using single use plastic cups and straws on them.

We were brewing our coffee hot then cooling it and while it tasted good, this year I switched to doing a cold brew. I find the acidity is lower with the cold brew and it’s convenient that I don’t have to either wait a long while for the coffee to cool down or water it down with a lot of ice that melts to cool the mixture.

Eva Blakeman – French Press

I make all my coffee in a french press, so this is no different. In order to make this yummy coffee I use 1/4 cup of the Isagenix coffee grounds (use your favourite kind of coffee) then as much water as needed to fill the French press. I let it sit for anywhere from 4 to 12 hours. 4 hours will produce a caramel, light coffee flavour, 12 hours will be very dark and very rich. I tried making the cold brew with a finely ground Italian coffee, but the grounds were just too small for the mesh in my press, so I recommend using larger grounds rather than very fine. Press down on the French press then move to a pitcher to cool further in the fridge.

Eva Blakeman – My Favourite Iced Coffee

Once the coffee is cold, the world is filled with options. Try adding any flavours you want! Vanilla, caramel, maple, honey and citrus flavours are all good additives to coffee. As for cream options, milk, heavy cream, half and half, almond milk and flavoured coffee creamers are all great options to try.

My favourite flavour is to mix 1 part cream to 2 parts coffee and two tablespoons of sugar and a few drops of caramel flavouring. Mixed well and topped with 3-4 ice cubes.

Ryans favourite flavour is to mix 1 part Irish cream to 3 parts coffee with two tablespoons of sugar. mixed well and topped with a couple ice cubes.

If you want to make sure your coffee wont be watered down by the ice cubes on hot days, you can always make coffee and cream ice cubes! They add flavour while keeping your iced coffee perfect. If you want to make sure you keep a consistent flavour, freeze your mixed coffee flavour with the cream and sugar into cubes.

I believe that it’s worth making things at home and trying to limit the use of plastics when we can. (Granted this would be a lot easier if companies sourced their packaging with something other than plastics so that consumers can chose products based on flavour or preference rather than which one is the least damaging to the environment).

Generally speaking, you can save a lot of money making foods and drinks at home and as a bonus, you can customize flavours to your liking. The nice thing about making this coffee at home is that you can mix the grounds and water and go to work. Ryan has commented how much time he’s saving in the morning because he doesn’t have to brew the coffee. Now I realize that you can make a coffee quickly with the use of Keurig or Tassimo, but they are expensive and use a lot of plastic products, whereas using a French press, there is no plastic waste created by brewing a coffee, not to mention a French press yields richer and tastier coffee.

Eva Blakeman – Yummy Cold Brew Iced Coffee

Quick and Easy Pork Dinner

Pork chops are a time old dinner food that have been a favourite of mine for as long as I can remember. I think they go well with potatoes and spinach salad, so this will include how to put the whole meal together. This serves two people.

Eva Blakeman – Quick and Easy Pork Dinner

Oven Roasted Potatoes With A Kick:

Eva Blakeman – Coated Potatoes Before Cooking

Pre-heat oven to 400F.

  • 20 small potatoes cut into quarters
  • 4 tablespoons olive oil
  • a dash of cayenne
  • a dash of dill
  • a dash of salt
  • a dash of pepper

Mix the oil and seasonings in a mixing bowl. Toss the potatoes until completely coated with the mixture. Spread them out on a baking sheet and let them bake for 30-35 minutes, turning them over halfway through their cook time.

Eva Blakeman – Cooking Pork With Butter and Garlic

Simple Pork Chops:

  • 2 pork chops
  • 2 tablespoons butter
  • 2 cloves of garlic minced
  • a dash of pepper
  • a dash of salt

Heat a cast iron pan to medium with a small amount of vegetable oil.

Dry the pork chops with paper towel on both sides then season pork chops with salt and pepper to taste. Sear them in the pan on each side for 1 minute.

Flip the pork chops every 2-3 minutes for 12to 15 minutes. At about 8 minutes, add in your butter and garlic on top of the pork chops. Turn off the heat and let the butter and garlic flavours seep into the meat until your potatoes and salad are plated.

Eva Blakeman – Spinach

Spinach Salad:

  • 3 cups of spinach, washed
  • 1/8 cup vinegar
  • 2 tablespoon olive oil
  • 1 clove of garlic minced
  • 1 teaspoon onion powder
  • a dash of kosher salt

In a large bowl, mix the vinegar, oil garlic and onion powder. Mix in the spinach until a thin layer coats the spinach. Serve onto plates and top with a little kosher salt.

The whole meal comes together in less than 45 minutes and due to the varied prep times you can start the potatoes, get them in the oven, then move onto the pork chops, once they are seared you can throw together a quick dressing, at which time it’s time to flip the potatoes and the pork. I like to clean while I cook, so during the odd minutes between cooking I’ll be washing the cutting boards, the bowls and knives. This way after dinner I really only need to clean up my cast iron, the baking sheet and the plates. I find it makes it a lot easier and this way I’m always a step away from my pan, able to keep an eye, while still being productive.

Eva Blakeman – Quick and Easy Pork Dinner

As you guys might have noticed in my cooking and recipe posts, I tend to give an “average” serving size. In reality, I can never finish my meals, whereas my man always has room in his belly to finish my plate after his own. I realize everyone has their own hunger to feed, and for that reason I recommend thinking about how much you are actually going to eat before cooking, as not to waste food and money. I find it’s always easier to add more food than to throw it away, and salads are a great example of how you can add a lot more to a meal without adding a lot of calories. For years when ever I’ve tried a recipe and found it to be smaller than what it seemed to be, I just add a quick salad as a side and that way no one goes hungry and everyone gets their vegetables! If you have any nifty tricks when feeding guests or your family, please don’t hesitate to share them in the comments.

Bourbon Cake

This week my friend is coming over to visit and it was just his birthday a few days ago. We couldn’t be there with him on this birthday so I thought I’d make him the perfect cake. He likes his brown liquors and I really enjoy baking so I thought, “why not mix good bourbon into the mix with a good cake?” It yielded a beautiful, rich and moist cake without having to use buttermilk.

I did not tier my cake since there will only be three of us eating and we don’t need that much, but if you were going to tier this cake with this recipe I would double the icing amount as by the time I was doing my flowers my piping bag was nearly empty. I made this in a 10 inch spring pan, but you could easily make two 8 x 8 inch layers with this as well.

Bourbon Cake – evablakeman

Ingredients (Cake)

  • 2 1/2 cups flour
  • 2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups milk (I used 3%)
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla
  • 2 large eggs

Ingredients (Glaze)

  • 2 tbsp bourbon
  • 1 tsp vanilla
  • 1/8 cup sugar

Ingredients (Icing)

  • 1 cup butter (room temperature)
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 1 tsp bourbon

I used Wild Turkey bourbon in this recipe. Strongly flavoured bourbon goes well paired with the sweetness of the cake.


  1. Pre-heat oven to 350 degrees
  2. Mix all wet ingredients together.
  3. Add baking powder and sugar, ensure there are no lumps and the batter is smooth before continuing.
  4. Add in flour gradually, mix until smooth.
  5. Pour batter into a liberally buttered or greased baking pan.
  6. For thin pans, bake 15 – 20 minutes, for thick pans bake 45-55 minutes. Doing this with a 10 inch spring pan baking time was 47 minutes.
  7. Use a toothpick to check if your cake is done, the toothpick will come out clean if it is done.
  8. Mix all ingredients of your glaze together in a small bowl.
  9. Wash the top of the cake with bourbon glaze.
  10. Cool in the pan at least 10 minutes before scraping sides with a blade.
  11. Once cake is removed from the pan, brush down the sides with glaze and pour any leftovers on top of the cake, spreading around evenly.
  12. Let cake cool completely before icing.
  13. Cream butter in the bowl, add in the bourbon and vanilla while creaming.
  14. Add in sugar in small amounts. Work the buttercream until smooth. DO NOT ADD MILK.
  15. Ice how ever you would like. I chose to use a flat sweep over the top and run a simple trail up and down the sides, covering any mistakes or patches with quick flowers. The I threw some gold glitter on top and called it a day.

If you liked or tried the recipe I would love to hear about it. Please feel free to leave a comment below or tag me on any social media ( @evablakeman) so I can see your beautiful cake! And if you want more good stuff coming straight to you, sign up to receive updates on what going on!

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Bourbon Cake – evablakeman

Incredibly Easy and Delicious Vinaigrettes

By request of a friend of mine for my salad dressing recipe, here is the one you enjoyed, as well as a few more.

Who loves salad? Did no one raise their hand? Well that is going to change! Most people don’t enjoy salad because their salad is boring. If you want to really enjoy it, add some crunch! Pine nuts, apple, rough crushed tortilla chips, etc. That crunch changes everything, but it isn’t a salad without something to pull all the flavours together, and that’s where the dressing comes in. Ranch and Caesar dressings are very high in fats, sugars and calories, which works against the healthy choice of having a salad, so let’s look at the simplest dressings, that are low calorie but high flavour.


Basic Vinaigrette

  • 1 tsp olive oil
  • 3 tsp white vinegar
  • a dash of black pepper
  • a dash of corse salt
  • the juice of half a lemon

Mix your oil, vinegar and pepper. Drizzle it over your salad then mix you salad until all elements have a rough coating of the dressing. Now squeeze your lemon juice over the salad and sprinkle your salt. Toss up your salad and serve.

Raspberry Vinaigrette

  • 1/2 tsp olive oil
  • 3 tsp vinegar
  • 5-10 raspberries
  • 1/2 tsp honey
  • a dash of corse salt

Put vinegar, raspberries and honey into your blender (I use my Ninjas smallest smoothie cup for this). Pulse until raspberries are broken apart. Mix with your oil (do not blend you oil, it holds onto air bubbles too well). Drizzle over your salad, toss, add your salt and toss again. Serve and enjoy.

Photo by on

Garlic Vinaigrette

  • 1 tsp olive oil
  • 3 tsp vinegar
  • 1 clove of garlic minced or 1/2 tsp garlic powder + 1 tsp dried crushed garlic
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • a dash of cayenne pepper
  • a dash of corse salt
  • the juice of half a lemon

Mix your oil, vinegar, garlic, onion powder, black pepper and cayenne. Drizzle over your salad. (If you are using tired garlic, you will want to mix at least 10 minutes before dressing your salad, mixing often, to get the flavour to come through). Squeeze your lemon over the salad and sprinkle your salt. Toss and serve.

The great thing about making your dressings at home is that you can really customize to what flavours you want to enjoy! Spinach and arugula taste great with both robust flavours and sweeter flavours. Romain is fantastic with a little spicy kick. Iceberg lettuce has little flavour on it’s own so it acn wear any dressing!

Make Your Own

The basics of a vinaigrette is its proportions. 1:3 oil to vinegar. You can use any vinegar you want but I would recommend keeping close to olive oil, grape-seed oil and avocado oil. These all lend well to a variety of flavours and hold their own in the recipe. Let me know what recipes you use to add flavour to your salads!


All Occasion Sugar Cookies

Every time I make these cookies they disappear before my eyes. A simple, enjoyable treat that goes over well at parties. Unfortunately this means people will try to steal cookies before they even hit the table, you’ve been warned.

Our “Festive” Sugar Cookies

The best thing about sugar cookies is that they can be customized to any occasion. You can cut them into any shape and colour your glaze and sprinkles! Above is our New Years Eve cookies, so I didn’t colour the glaze because I wanted the gold sprinkles to steal the show.

Ingredients (Dough) :

  • 1 cup sugar
  • 1 cup butter
  • 2 large eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 2 1/4 cup white flour

Ingredients (Glaze) :

  • 1/4 cup milk
  • 3/4 to 1 cup powdered sugar (depending on thickness you want)
  • 1/2 tsp vanilla
  • Any sprinkles you want!
Our “Festive Sugar Cookies

Instructions :

  1. Mix wet ingredients then add sugar. Mix until no large clumps of butter remain. Mix in dry ingredients. Finish by hand to completely mix in flour.
  2. Roll out dough on a very liberally floured surface to a 1/4 inch. Punch out your cookies. Don’t worry about introducing more flour as you re-role your dough out, it won’t change the flavour or texture if there is a little more flour. ** Alternatively you can make small balls and press them down for rough circular cookies.
  3. Set your oven rack to the centre of the oven. Pre-heat to 350 degrees.
  4. Set cookies a minimum of 1/2 inch apart on the sheet. Bake for 10-12 minutes or until the bottom is golden brown.
  5. Let cookies cool completely before glazing.
  6. Apply a thin layer of glaze (I used the back of a spoon to avoid glaze running down off the cookies).
  7. Shake on your sprinkles and let dry before stacking for display.

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If you loved this recipe let me know in the comments! No need to put in your email, just let me know how you customized your cookies!