Best-Ever Blueberry Buckle Cake

Best-Ever Blueberry Buckle Cake

  • Servings: 15
  • Difficulty: Easy
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Who doesn’t like blueberries? Put that into a cake and you have a recipe for success. A little high on the calorie count but sometimes it’s just worth it.


For Topping

  • 1/2 cup of all purpose flour
  • 1/2 cup of granulated sugar
  • 4 tbsp of melted butter
  • 1 tsp of cinnamon
  • Pinch of kosher salt

For Cake

  • 2 cup of all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 tbsp butter softened to room temperature
  • 1/2 cup of granulated sugar
  • 1/4 cup of packed brown sugar
  • 4 tbsp of melted butter
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 cup of buttermilk (if you don’t have use regular milk with 2 tbsp of vinegar)
  • 2 cups of fresh blueberries


  1. Preheat oven to 375 and grease a 9 by 12 pan. If you use a different size pan, adjust your cook time by testing every five minutes. The bigger the pan the less cook time.
  2. Make topping: in a medium bowl stir to combine all ingredients until no dry spots remain
  3. Make cake: in a large bowl, whisk together flour, baking powder and salt. In a medium bowl, beat to combine butter, sugars, egg and vanilla. Slowly add to dry ingredients until all is incorporated. Gently fold in blueberries until just combined. Transfer to prepared baking pan.
  4. Add the topper sporadically across the cake. Bake for 40-45 minutes until cake tester or toothpick comes out clean.
  5. Let cool for 15 minutes before slicing and serving

Nutrition Per Serving

  • Calories 220
  • Sugar 3.6 g
  • Carbohydrates 20 g
  • Protein 4 g
  • Fiber 1.3 g
  • Fat 7 g

You can add some nuts to the top when you put the topping on. You can serve it with ice cream, if calories don’t matter, that is. I also could see it with a blueberry coils or some whipped cream. Have fun and make it your own.


Pumpkin Muffins

Pumpkin Muffins

  • Servings: 12 Muffins
  • Difficulty: Easy
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I know it’s not the time of year for pumpkin anything, but when you go to your pantry and see a can of pumpkin pie filling that is about to expire you say, “Time to make the muffins!” You can also make this with pumpkin purée, see note for adding spices.



  • 1 3/4 cup of white flour (I use unbleached flour)
  • 1 cup of sugar
  • 1/2 cup of dark brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 540 ml can of pumpkin pie filling or 15 ounce can
  • 1/2 cup canola oil
  • 1 tsp vanilla extract


  1. Preheat oven to 375 and line standard muffin tin with paper liners
  2. Mix dry ingredients together.
  3. In another bowl whisk eggs, pumpkin, oil and vanilla
  4. Pour wet ingredients into the dry and stir together. Do not over mix. Just make sure everything blends together.
  5. I use an ice cream scoop to evenly distribute the batter. It’s also quite easy with less spillage.
  6. Bake for 22-28 minutes until toothpick comes out clean

If you are using pumpkin purée add the following spices: another tsp of cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of nutmeg

Nutrition Per Serving

  • Calories 256
  • Sugar 25 g
  • Carbohydrates 41 g
  • Protein 3.4 g
  • Fiber 2 g

I thought about this after, I could have added some raisins, or some walnuts, or chocolate chips. So whatever time of year it is, it’s always a good time for pumpkin muffins. Have fun and make it your own.

Peanut Butter Oatmeal Energy Bites

Peanut Butter Oatmeal Energy Bites

  • Servings: 20 Balls
  • Difficulty: Easy
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A great little treat for children of all ages. It is quick and easy to make. So let’s get to it, shall we.



  • 1 cup of rolled oats
  • 2/3 cup of toasted shredded coconut (if you only have flakes, toast them, then chop them)
  • 1/2 cup peanut butter
  • 1/2 cup of mini semi chocolate chips (if you only have regular chocolate chips or bakers bar chocolate, you can chop or grate to small pieces)
  • 1/2 cup of honey
  • 1 tsp of pure vanilla extract


  1. Combine all ingredients in a large bowl
  2. Roll and compress the mixture into balls from one heaping tablespoon and place on parchment paper
  3. Refrigerate a few minutes until firm and transfer to air tight container
  4. Refrigerate and enjoy for up to a week

Nutrition Per Serving, one ball

  • Calories 88
  • Sugar 2 g
  • Carbohydrates 10 g
  • Protein 2 g
  • Fiber 1.2 g

The original recipe called to add chia seeds, being allergic was not an option for me but feel free to do so. One tablespoon would add very little calories and about 0.2 g of protein to each ball.

This is where you can fun. You could add cinnamon or chopped walnuts, or use chunky peanut butter vs smooth, chopped almonds. If you are calorie conscious watch how much you add of nuts and also the consistency so it can hold together but have fun and make it your own.

Best Fudgy Chocolate Cake

Best Fudgy Chocolate Cake

  • Servings: 16
  • Difficulty: Easy
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I used to make cakes from scratch and then I got lazy. Yes I admit it, I was using cake mixes. Seemed easier. I still did a lot of baking but standard vanilla or chocolate cakes, I was using mixes. So a couple of weeks ago, a sweet young man was telling me of desserts he was making his dad. Got me thinking, ok maybe I should make a dessert, so I did. I made a vanilla cake. Turned out quite good. So this week I made a chocolate cake. I think that will be the end of my making cakes from cake mixes.


  • 1 1/2 cups of all purpose flour
  • 1 1/2 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tbsp of pure vanilla extract
  • 3/4 cup of milk
  • 3/4 cup boiling water with 2 tsp instant coffee


  1. Preheat oven to 350. Grease a 9×13 baking dish
  2. Sift flour, cocoa powder, salt and baking powder in a small bowl.
  3. Beat the egg, sugar, oil, sugar, milk and vanilla extract together in a large bowl until smooth.
  4. Pour in the boiling water with coffee and mix well.
  5. Add flour mixture to the egg mixture gradually, stirring until smooth.
  6. Pour the batter into the baking dish. Place in preheated oven and bake for 35-40 minutes or until toothpick inserted in the centre of the cake comes out clean with very small amount of cake on the toothpick due to the fudge texture.
  7. Let cool for 20 minutes before frosting or serving.

Nutrition Per Serving

  • Calories 250
  • Fat 9 g
  • Carbohydrates 38 g
  • Protein 3 g
  • Fiber 1 g

You can serve straight, you can ice it, with fruit, or of course ice cream. I have a chocolate ganache recipe if you like. All you need to do is ask.

Have fun and make it your own.

Pudding Chomeur

Pudding Chomeur

  • Servings: 8-10
  • Difficulty: Easy
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When asked about a dessert reflecting my heritage, a few came to mind but this one somehow means more to me about the heritage. If you translate the name to this dessert it means pudding of the unemployed.

This dessert was created by female factory workers during the Great Depression in Quebec, Canada. Back then the dessert was made with stale bread, in modern times it is made with a cake batter.


  • 1 1/2 cups of all purpose flour
  • 1 tsp of baking powder
  • 1 egg
  • 1/4 cup margarine
  • 1 cup of milk
  • 2 cups water
  • 2 cups brown sugar
  • 1/4 cup margarine (yes again)
  • 1 tsp of vanilla extract


  1. Preheat oven to 325. Grease a 9×13 baking dish
  2. Sift flour and baking powder in a small bowl. Beat the egg, sugar and 1/4 cup of margarine together in a large bowl until smooth. Add flour mixture and milk alternatively to the egg mixture, stirring until smooth. Pour the batter into the baking dish.
  3. Bring the water to a boil in a saucepan. Stir in the brown sugar, remaining margarine and vanilla extract and bring to a boil for 2 minutes. Gently pour the sauce over the batter
  4. Bake in preheated oven for 45 minutes.

Nutrition Per Serving, 1 of 10

  • Calories 400
  • Fat 7gram
  • Carbohydrates 71 g
  • Protein 3
  • Fiber 0.4

You can serve straight, best is hot, and if you really have a sweet tooth and don’t mind the risk of sugar overload, serve with ice cream.

Have fun and make it your own.

Sneaky Apple Crumble

Sneaky Apple Crumble

Here is a sequel to the pantry

When I was going through the pantry I realized I had 3 boxes of nutri grain bars. All about to expire. When you are two people, eating 24 bars in a week seems a little excessive. I hate throwing out food. How to use them? This is what I came up with.



  • 4 strawberry nutri grain bars chopped into very small pieces

Apple mixture

  • 3 apples cored and sliced thinly
  • 6 tsp of brown sugar packed
  • 1 tsp of lemon juice
  • 2 tbsp of salted butter
  • 2 tbsp of flour
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon
  • 1/4 tsp cayenne
  • 1/4 tsp of baking soda


  • 1/4 cup chopped walnuts


  1. Prepare apple mixture. Mix well and set aside
  2. Preheat oven at 375 degrees
  3. Put base in a 9 by 6 baking dish
  4. Cover with apple mixture
  5. Cover with topper
  6. Place in oven for 40 minutes

Serve hot. You can add ice cream. We liked it plain.
Great way to use up excesses from the pantry. Have fun and make it your own.

Mini Cherry Cheesecakes

Who says light means bland. Here is a weight watchers recipe that I have made for people who are not concerned with their weight and they loved these.


  • Prep time : 20 min
  • Cook time : 15 min
  • Serves : 12
  • Smart points value : 4


  • 8 small graham crackers mashed into crumbs
  • 2 tablespoons reduced-calorie margarine melted
  • 4 tablespoons fat free cream cheese
  • 4 ounces low fat cream cheese
  • 2 tablespoons fresh lemon juice
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/3 cup of sugar
  • 20 ounce light fruit pie filling, cherry, warmed


  1. Place 12 cupcake liners in a cupcake pan.
  2. Combine graham cracker crumbs and margarine and mix well.
  3. Spoon 1 tablespoon of crumb mixture into each liner and press down gently.
  4. Refrigerate until ready to fill.
  5. Preheat oven at 375F.
  6. Beat cream cheeses until fluffy, add lemon juice, egg whites, vanilla extract and sugar, beat until smooth.
  7. Spoon cream cheese mixture evenly into crumb cups. Bake for 15 minutes.
  8. Cool.
  9. Top each cheese cake with 1 tablespoon of cherry pie filling.