#12DayOfBaking Day Eleven – French Silk Timbit Topped Celebration Cake

The holidays can be tough. Behind all the lights and sparkling oranaments it is hard for a lot of people to be jolly, especially if you’re missing someone.

All you want to do is to cancel the holidays and stay sheltered from the reality. It’s like you want the world to feel as upset as you. You question how everyone can walk around, be merry, and pretend like nothing terrible has happened.

But last night I learned that in those dark moments, when celebrating is that last thing you want to do, you have to. You have to celebrate and it will be hard and quite frankly it will suck, but you have to because you need to celebrate for the people who aren’t here to. So, put up that Christmas tree, it will be sad this year, but tree will be up and that just means next year there will be bigger bows and more angels hanging on the tree. Celebrate.

French Silk Celebration Cake


  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 1/4 cups all-purpose flour
  • 3 1/2 tsps baking powder
  • 1 1/4 cups buttermilk milk
  • 1/2 package chocolate pudding mix
  • 2 tsps vanilla

Vanilla Buttercream 

  • 1 cup butter
  • 1/4 cup shortening
  • 5-4 cups icing sugar
  • 1 tbsp clear vanilla extract
  • 2 tbsp whipping cream

Chocolate Ganache 

  • 1 cup chocolate chips
  • 1/2 cup whipping cream
  • 20 Timbits

Assembling the Cake

  1. Preheat oven to 350*. Spray 3 6-inch round pans with non-stick spray.
  2. In a mixer, combine softened butter, sugar until smooth. Add vanilla and then eggs one at a time alternating with buttermilk.
  3. Gradually stir in flour, pudding mix and baking powder. Mix until fully combined.
  4. Bake for 20 minutes. Let cool completely.
  5. While cakes are cooling, start make the buttercream. With a mixer whip together butter and shortening until fluffy. Add vanilla. Gradually add in icing sugar, alternating with whipping cream and beat until fluffy frosting forms.
  6. Once the cakes have completely cooled begin building the cake by levelling all the layers. On the base (a cake plate) spread Buttercream and secure first layer to the base. Cover the top of the cake layer with butter cream and place another cake layer ontop. Continue until all layers are stacked.
  7. Once all layers are stacked, begin coating the entire cake in buttercream. Once complete, place in fridge for buttercream to set.
  8. While the cake is chilling, prepare the ganache by melting the whipping cream and chocolate chip. Once melted let cool slightly. Pour chocolate over the cake to create a drip.
  9. Top the cake with Timbits in a pyramid formation. If necessary secure the Timbits with buttercream.

Enjoy,

-Adele

#12DaysOfBaking Day Ten – Mom’s Butterscotch Yummies 

Moms are just the best.

Everyone has a cookie they claim as mom’s cookie, and it is never really the holidays until you smell mom’s cookies baking or dig into a tin full of mom’s cookies.

Here is a simple recipe, for maybe not the prettiest Christmas cookie, but is surely one of my mom’s best!

Wherever your mom is think Christmas, remember home is where your mom is – whether that’s in your heart or at your Christmas dinner table.

Mom’s Butterscotch Yummies

  • 1 pkg butterscotch ChipIts
  • 1/4 c cup peanut butter
  • 2 cup Kellogg’s Special K cereal

Assembling the Yummies

  1. In a microwave safe bowl, melt chipits and peanut butter. Gently fold into cereal until completely coated.
  2. Place wax paper on your counter and spoon 2-3 table spoons of Yummies per cookie. Let set completely.

Enjoy,

-Adele

#12DaysOfBaking Day Nine – Almond Coconut Protein Granola 

It’s officially 9 months to the day until my friend’s wedding! This milestone means it’s time for another #SweatingForTheWedding recipe!

This recipe is perfect as a topping for dairy free coconut yogurt or on top of a banana smoothie bowl… or for some light snacking while watching a Hallmark Christmas movie and wrapping presents! It’s a great way to crush those sweet cravings without ruining everything you’ve been working at in the gym!

Almond Coconut Protein Granola


  • 2 cups rolled oats
  • 1/2 cup raw almonds chopped
  • 3 tbsp flax seed
  • 3 tbsp chia seeds
  • 1/4 cup shredded unsweetened coconut
  • 2 tbsp almond butter
  • 3 tbsp virgin coconut oil, melted
  • 1 scoop protein powder (Rivalus Vanilla)

Assembling the Granola

  1. Preheat oven to 300* and line a cookie sheet with parchment paper.
  2. In a large bowl, combine all ingredients. Ensure all ingredients are coated well.
  3. Spread granola onto cookie sheet. Bake for 20 minutes. Let cool completely. Sprinkle ontop of banana smoothie bowl or with dairy free coconut yogurt.

Enjoy,

-Adele

#12DaysOfBaking Day Eight – Salted Caramel Brownie Truffles 

It’s National Brownie Day! I had every intention of posting the perfect recipe for the perfect brownies, but then real life happened.

I don’t own a toaster. I don’t know why, but I don’t. I toast my bread in the oven at 550*, extremely dangerous I know! So the other day when I making toast for breakfast for dinner, I was also mixing up brownies. I took out the toast and put in the brownies. I did not, however, turn down the over to 350*. I also did not notice I was baking my brownies at 550*. About ten minutes later I realized it and immediately pulled the completely baked and puffed up brownies! They were not what I had envision (I guess that’s what you get when you broil brownies)!

I debated tossing them – I wasn’t going to serve puffy cake like brownies. And then it hit me Brownie truffles! I turned my baking fail into a brand new go-to holiday recipe!

Salted Caramel Brownie Truffles 

  • 3/4 semi-sweet chocolate chips
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 cup flour
  • 1/2 cup caramel sauce
  • 2 cups dark chocolate chips
  • 1 tbsp butter
  • 12 caramels
  • 2 tbsp whipping cream
  • Coarse sea salt

Assembling the Truffles

  1. Preheat oven to 350*. Line a 9×13 pan with parchment paper.
  2. In a saucepan, over medium heat, melt chocolate and butter. Remove from heat and pour into bowl. Stir in sugar until combined. Let cool to room temperature.
  3. Add eggs and vanilla. Gradually stir in flour. Pour into pan and bake for 20-25 minutes. Let cool completely.
  4. Crumble the brownies. Pour in caramel sauce and mix together.
  5. Roll dough into 1 inch balls. Freeze.
  6. Once frozen the Brownie balls can be chocolate dipped. Melt chocolate and butter. Dip each ball, completely covering it in chocolate. Transfer the chocolate dipped ball to parchment paper to set.
  7. Once the chocolate has set you can add the caramel and sea salt. In a saucepan add caramels and whipping cream and heat on medium until melted. Using a spoon drizzle the caramel onto each of the truffles and top with sea salt. Place truffles in the fridge to set!

Enjoy,

-Adele

#12DaysOfBaking Day Seven – Chocolate Eggnog Cupcakes 

It’s chocolate and eggnog together as a mini cupcake… tic tac toe! Do I really need to say anything more? Happy day 7, bakers!

Chocolate Eggnog Cupcakes


Mini Cupcakes

  • 1 1/3 cups flour
  • 1⁄4 tsp baking soda
  • 2 tsp baking powder
  • 3⁄4 cup cocoa powder
  • 1 1⁄2 cups fine granulated sugar
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3⁄4 cup Eggnog

Frosting

  • 1 cup butter
  • 3 tbsp shortening
  • 1/2 cup chocolate chips, melted but cooled to room temperature
  • 3-4 tbsp egg nog
  • 4-5 cups of icing sugar

Assembling the cupcakes

  1. Preheat oven to 350* and line a muffin tin with cupcake liners.
  2. Mix together eggs, sugar, vegetable oil and Eggnog.
  3. In seperate bowl, mix together baking powder, cocoa, baking soda and flour. Gradually add to the wet mixture. Stir until completely smooth.
  4. Pour 1/4-1/3 cup of batter into each cupcake liner. Bake for 18 minutes. Remove let cool completely.
  5. To make the frosting, beat butter until fluffy. Add in shortening and beat until combined.
  6. Once melted chocolate has reached room temperature mix into butter and shortening. Gradually mix in icing sugar, alternating with Eggnog.
  7. Pipe frosting onto cupcakes and garnish with sprinkles, if desired.

Enjoy,

-Adele

#12DaysOfBaking Day Six – “Try The Damn Pecan Pie” Shortbread Bars

I’ll let you in on the secret of life. It’s pretty simple: try the damn pecan pie!

So you probably think I’m crazy right? How on earth is try the pecan pie the secret to life?

Well here’s the story. I always claimed to hate pecan pie. As a kid, as a teenager, as an early twenty something. “Adele you should try this pecan pie, it’s to die for”, and my response would be “Oh no, I hate pecan pie”. Secret number two of the evening, I was saying this before ever having tasted pecan pie. I just devised in my head that I didn’t like pecan pie and I couldn’t tell you why. Was it the colour? Texture? Heavenly smell? Who knows!

It wasn’t until my younger brother was raving about a pecan pie (about a year ago) and I again claimed I hated pecan pie. Frustrated and confused by my notorious claim, he shoved the plate towards me and said just try the damn pecan pie. And lone behold the pecan pie was the best damn pie I’d ever tasted! All of a sudden I felt like a complete doorknob for having said I hated the pie all these years. No wonder people looked at me like I had twelve heads when I declared my hatred for the nut pie; I didn’t have a clue what I was talking about!

So the truth is, in life and especially during the holidays, you’ve just got to take every opportunity you see coming to try. Whether it’s trying to mend relationships or trying to stay sane; you’ve just gotta try the damn pecan pie because you really don’t know what you’re missing.

Pecan Pie Shortbread Bars


Crust

  • 1 cup butter, softened
  • 2/3 cup brown sugar
  • 2 2/3 cup all purpose flour

Topping

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/3 cup maple syrup
  • 2 tbsp whipping cream
  • 2 cups pecans, chopped

Assembling the Bars

  1. Preheat over to 350*. Line a pie plate with parchment paper.
  2. In a stand mixture, mix brown sugar and butter until smooth. Gradually add in flour until mixture resembles oatmeal. Press mixture into pie plate and bake for 20 minutes.
  3. When the crust has 5-7 minutes left to bake begin the topping. In a sauce pan over medium heat melt together whipping cream, butter, brown sugar and maple syrup. Let simmer for 1 minute. Stir in pecans.
  4. Remove crust from oven. Immediately pour topping over crust covering completely. Bake for 20 minutes, remove from oven and let cool completely.

Enjoy,

-Adele