No Bake Lilac Blueberry Cheesecake OMG 10th Blogiversary

Turn a plain cheesecake into an epic symphony of sophistication with this No Bake Lilac Blueberry Cheesecake. Lilac? Oh yes! It is subtle, wonderful and makes the cake an eternal spring classic!

A decade, a freaking decade people! Double digits! I am honestly a bit at a loss for words. Suddenly my blog feels like a child. 10 years is a long time to nurture such a project. And, like a child, I have seen it grown, I have seen it crawl, take its first steps and later on some leaps. I have seen it sing, kick and scream, smile ear to ear, and shed tears. It has laughed a lot and loved. So much love. Love from me to you and enormous portions of love from you to me. Please help yourselves to a slice of my Lilac Blueberry Cheesecake and come celebrate my 10th blog anniversary with me!

Lilac Blueberry Cheesecake

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Pie Crust Recipe for HapPIE Holidays!

Nothing says hapPIE family gatherings like a homemade pies! Everyone should have a great pie crust recipe on hand to bake up gorgeous berries or custards. Easy to make on the spot or make ahead and freeze your dough.

Did you have a recipe that left you stumped for a long time until one day it just worked? I did and it was a pie crust. It took me so many tries when I was a kid (and teen) to get my first pie crust right. I can’t beleive I did not just give up. But I persisted and one day it worked! Since then no pie crust was goes to waste. And that is a good thing because a good pie crust comes in very handy during the holiday season and all those desserts you have to bring over to family parties.

pie crust homemade pie ideas

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Triple Decker Sandwich in B Major: Brie Blueberry & Bacon

Warm summer temperatures usually means smaller and lighter meals. Salads and sandwiches are often found at the dinner table. So this month’s Creative Cooking Crew really hit the spot with June’s challenge: make a triple decker sandwich with at least 3 ingredients starting with the same letter of the alphabet. This was music to my ears so I composed a symphony in B’s: a Brie, Blueberry and Bacon Triple Decker Sandwich.


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Blueberry Banana Muffins

It’s Food ‘n Flix time again! In this monthly group a ‘host’ picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Deb at Kahakai Kitchen. She picked a movie that I always love watching over and over again: Stranger Than Fiction.

At the end of the interminable cold so I will keep this short. My inspiration for this month was off the menu board in the bakery the movie takes partly place in, I made Blueberry Banana Muffins.

blueberry banana muffin 2

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The No Cook No Bake Cookbook: Tofu Carpese Stacks and Fig Chia Jam

Its a scorching hot and humid summer heatwave, the 7th day in a row, and you just spent your day traveling to and from work in an hot steamy airless packed subway and bus.  There is a respite for a few hours at work, thankfully there is AC there. When you do get home you strip and plop yourself on the couch with your fan on High aimed right at you because you only have AC in the bedroom. After 30 minutes of ‘chillin’ a horrible thought comes to mind: there is NO WAY I am cooking dinner but what am I going to eat? Panic stricken, you remember to reach for the new practical book you just got: The No Cook No Bake Cookbook!

Tofu Carpese Stacks

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Blueberry and Shaker Lemon Pie

The Behind the Curtain Dessert Challenge is all about baking and making sweets. Every month we are given two required ingredients to work with. This month it was Blueberries and Lemon. Two awesome fruits that pair so well. Lemon desserts are so summery and refreshing. Blueberries are gorgeous little blue gems that I adore. I wanted to showcase them separately but in one dessert. So I did sort of a half-half stacked pie with my creation: a Blueberry and Shaker Lemon Pie.

lemon bluebryy pie 047

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Blueberry and Almond Streusel Cake

As I mentioned recently in my Brown Sugar Fudge post, some of my colleagues regularly bring to work treats to eat. My department has a dedicated table for shared treats, how bad is that? The best home baked contribution of late was a Blueberry and Almond Strudel Cake. This wonderful coffee cake by Mandoline can be found on a French recipe website but my colleague found it in one of the free daily papers handed out in the subway. I have translated the recipe below.

He cooked it in a glass square dish and it came out paler and more moist. I cooked it in a metal square pan and it was more golden and drier. Both were good but this just goes to show two cooks can have totally different results with a same recipe. I really recommend you try it, whatever pan you use. Divine!

Ξ Blueberry and Almond Strudel Cake Ξ


Almond Strudel Topping
1/4 cup flour
1/4 cup sugar
1/4 tsp almond extract
3 tbsp white chocolate, finely chopped
2 tbsp soft butter
1/4 cup sliced almonds

2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tsp baking soda
1/3 cup melted butter
3/4 cup sugar
1 tsp almond extract
2 eggs
1/2 cup sour cream
1/2 cup milk
2 cups fresh blueberries


Almond Strudel Topping: In a small bowl, combine all ingredients. Set aside.

Cake: Combine flour, baking powder, salt and baking soda.

In a large bowl, beat butter, sugar and almond extract until mixture is creamy. Add eggs one at a time, beating well after each addition.

On low speed, beat in dry ingredients to mixture, alternating with combined sour cream and milk. Roll the blueberries in a little flour (about 1 tbsp Table) to prevent them from falling to the bottom of the mold. Then gently fold in the mixture.
Pour cake mix into a greased and floured 9-inch spring form pan or square pan and spread evenly. Sprinkle with reserved topping and press lightly with your fingers to make it adhere to the mixture.

Bake in preheated 350F oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool on rack before removing from pan.