Healthy blanched nuts

Today I'm sharing one of my favourite snacks, blanched or sprouted nuts!

Just like that apple a day adding these nuts to your diet on a regular basis or even daily is very easy...

I always keep almonds and walnuts on hand, it's good to store them in the freezer but have them handy and simply grab a small handful of each and throw them in a bowl on the counter. Before you're ready to go to work in the morning rinse and cover them with water.

When you get back from work in a few hours they are pretty much ready and you could enjoy them as a nice snack before dinner or later in the evening while watching some tv.

The walnuts are crunchy and delicious and the almonds are creamy but you'll need to peel the almonds, the skins slip off easily!

Dr. Oz even recommends the soaked walnuts and says "On my desk is the perfect snack: a handful of walnuts, soaked in water for softer texture. Keeps me feeling full and is loaded with omega-3 fats. What do you keep around your desk?"

Berries & Cream Cake

Here's a lovely dessert that comes together in minutes!

All you need is:

- Store bought angel food cake

- Blackberries, blueberries, raspberries and strawberries, whatever you fancy

- Heavy cream

- Real vanilla extract (it's worth investing in the good stuff here because we're working with pure simple flavours)

- A few tbsp powder sugar

Begin by unmoulding your cake and placing it on a plate.

Handle your berries delicately and wash then lay them on a paper towel to dry, be careful not to squish them.

In a bowl pour your chilled heavy cream and add some vanilla, powder sugar (about 2 or 3 tbsps)

Whisk by hand or use a mixer/hand blender until it is creamy but still has a soft peak texture without seizing up too much.

Gently scoop the whipped cream all over the top of the cake.

Now layer all the berries on top and chill!

With the berries that didn't make the cut I threw them in a small pot with some sugar and as soon as they come to a boil I smashed them with a fork, ran them through the strainer and saved the juice. This makes a great sauce when plating.

Serve & Enjoy!


**Whenever there is whip cream on sight kitty comes by for a taste. He needed a good distraction while I shot the cake

St. Jacobs Country

Root Beer float Cake

Here's a cake recipe I had bookmarked for over a year. Tracking down the IBC Root beer was a bit of a challenge but thanks to the Soda Pop Central in whitby Ontario, where I found the root beer brand and discovered a whole lot of other unique sodas and goodies!

This cake is not only easy but it's super fudgy and chocolatey however to be very honest I did not taste any of the root beer. Everyone loved it though and I would make it again.

The only changes I did was soaking the cake in root beer too before frosting it to add more root beer-y flavour but the taste still didn't come through, the cake however was moist and tastes even better a few days after being left in the fridge to really meld together.

Root Beer Float Cake

From Baked, New Frontiers in Baking

2 cups root beer (don’t use diet)

1 cup dark unsweetened cocoa powder

1/2 cup unsalted butter, cut into 1/2 inch cubes

1 1/4 cup granulated sugar

1/2 cup dark brown sugar

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

2 large eggs

Preheat even to 325 degrees F. Spray the inside of a 10-inch Bundt pan (or 2 round cake pans) with nonstick cooking spray, or butter generously and dust with flour, knocking out the excess.

In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.

In a large bowl, whisk together the flour, baking soda and salt.

In a small bowl whisk the eggs until just beaten. Then whisk into the cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy. You can give it a quick whisk if you like, but don’t over beat the batter or it could cause the cake to be tough. Don’t worry, the batter is very loose.

Pour the batter into prepared pan and cook for 35-45 minutes (or 25-30 minutes for 2 cake pans), rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean. Transfer to a wire rack to cool completely then loosen edges with a butter knife and turn out onto a cake plate.

Chocolate Root Beer Frosting

2 ounces 60% cocoa, melted

1 stick unsalted butter, softened

1 teaspoon salt (you may want to use less… maybe just 1/2 teaspoon)

1/4 cup root beer

2/3 cup unsweetened cocoa powder

2 1/2 cups powdered sugar

In the bowl of a stand mixer, or using an electric hand mixer, beat softened butter and cocoa powder. Once combined add the melted chocolate, salt, powdered sugar and root beer. Beat together until smooth. Spread on top of cooled cake. Slice and serve with vanilla ice cream.

Thanks to Honey & Jam for the recipe