White Wine Pumpkin Harvest Cake


Photography by Gregor Reid, As Seen in Westender Magazine

The wind, rain, and generally horrific weather has begun. There has to be a silver lining, right? Right. This refuge comes in the form of the seasonal pumpkin spiced everything (and wine, obviously): FALL. We send this cake as Thanksgiving gifts to family friends and lemme tell ya, folks go bonkers for this baby. The spicy fall flavours of some gorgeous pumpkin with a bit of zesty crispness from a nice dry white wine allow this cake to be the perfect after dinner cake, and even better, the most decadent leftover breakfast treat! But before we begin, repeat after me: ‘I solemnly swear to never tell anyone it starts with a boxed cake mix’.

Shopping List:

  • 1 box yellow cake mix
  • 1 box instant
  • vanilla pudding
  • 180mL vegetable oil (3/4 c)
  • 300mL dry white wine (1 1/4c)
  • 55g caster sugar (1/4c)
  • 40g dark brown sugar (1/4c)
  • 4 eggs
  • 2 tsp cinnamon
  • ½ can pumpkin puree or 2 tbs pumpkin spice flavour

For the glaze:

  • 225g unsalted butter (2 sticks)
  • 450g caster sugar (2 cups)
  • 120mL dry white wine (1/2 c)
  • 1 tbs pumpkin spice

To prepare:

  • Grease and flour, LIBERALLY, a bundt pan.
  • Mix all ingredients in the mixer and pour into your bundt pan.
  • Bake at 180 degrees (375F) for 45-50 minutes.
  • Ten minutes before the cake is done, begin the glaze.
  • Bring butter and sugar to a rolling boil.
  • Boil for 5 minutes. Stir in the white wine and pumpkin spice off the heat.
  • Pour half of the glaze onto the cake as soon as it comes out of the oven.
  • Leave to cool for 10 minutes. Gently flip the cake out of the bundt pan and pour over the rest of the glaze.

Kathryn Hepburn’s Double Chocolate Brownie Sundaes

UntitledI would run (walk at a sedate pace) through the woods (not kidding) from my house to my grandmother’s house after preschool, dash (lumber) onto the porch, throw open (knock) the door and dive (I did dive) into the plate of brownies that were in endless supply on the kitchen island. Yes, I was a chubby little kid, but whatever. They were the most delicious things in the world and I figured I would spice them up today with a little zing i.e. sundaes. Nothing is better in the summer than build-your-own, homemade brownie sundaes, but everything except the brownies can be bought (Homemade for less time- 8 minutes prep and 30 minutes in the oven!)


Makes 4 sundaesDSC_6236Ingredients for the brownies

  • 100g +25g semi sweet choc chips (1/2 c heaping)
  • 115g unsalted butter (1 stick)
  • 200g caster sugar (1 cup)
  • 2 eggs
  • 1 tsp vanilla bean
  • 30g flour (1/4 cup)

Ingredients for the sundae:

  • 1 pint vanilla icecream, sprinkles, whipped cream, wafers, fresh berries, chocolate sauce, etc.

DSC_0458To Prepare:

  • Preheat oven to 160 C (325F)
  • Butter and line the bottom of a 20x20cm (8 by 8 in) square pan with parchment paper

Please butter very generously…there is nothing worse then having only half of it come out of the pan, plus a little extra butter never hurt any thing (my waistline not included).IMG_8191

  1. Melt the chocolate and the butter in a saucepan over medium heat (stir constantly)
  2. When melted, remove from heat and stir vigorously to cool it down – about 1 minute (you don’t want scrambled eggs!)
  3. Add the sugar, eggs, vanilla, salt, and flour, stirring after each addition
  4. Pour mixture into the WELL GREASED pan bake for 30-35 minutes until a toothpick comes out clean. Cool on wire rack.
  5. Once cool, cut brownies and arrange in a glass with all the sundae toppings, I like to leave all the options out on a table and do a “build your own’”



























Triple Chocolate Chip Cookie Sandwiches


Photography by Gregor Reid, as seen in Westender Magazine



Don’t get me wrong, I like chocolate chips in my cookies, but I like it to be fairly balanced, so where does the triple come from? That would be the cookie dough in the cookies, the cookie dough in the cookie dough ice cream, and the extra cookie dough I throw in the ice cream for good measure…how many fights have you had about who gets the most bits of cookie dough in the ice cream..maybe that is just my family??DSC_7558 Fight no more, just make extra. I can’t think of a better spring dessert. Easy to take to parties, can make as small (or big!) as you like, and is a true crowd pleaser with a bit of a throwback to everyone’s childhood.

Makes 20 sandwiches.


230g unsalted butter (2 sticks)

225g caster sugar (1 1/8 c white sugar)

180g light brown sugar (1 cup)

270g all purpose flour ( 2 1/2 cups)

½ tsp salt

1 tsp soda of bicarbonate (baking soda)

2 eggs

2 tsp vanilla bean

90g old fashioned rolled oats (1 cup)

225g chocolate chips (1 1/4 cups)

40g desiccated coconut (1 cup)

2 tubs cookie dough ice cream


  1. Preheat the oven to 190 degrees C (375 F)
  2. Melt butter on stovetop until brown.
  3. Add white and brown sugar to butter off heat. Set aside.
  4. In a large bowl mix flour and salt.
  5. Add beaten eggs to butter/sugar mixture. Add vanilla.
  6. Let rest for 30 minutes at room temperature.
  7. Add baking soda, oats, chocolate chips, and coconut.
  8. Bake for 7-10 minutes. Cool on wire rack.
  9. Pre- scoop and freeze the ice cream and freeze for assembly.
  10. Place a scoop or two between two cookies and serve immediately.

Tip: Don’t pre-assemble the cookie sandwiches unless you like soggy cookies!



Red Velvet Cake with Pure White Icing




Photography by Gregor Reid. As published in the Westender Magazine

I wish it was spring, but it’s not. It’s that super crummy mid-way, no longer holiday, not yet flower blooming, weather. It’s basically a constant shade of grey and wet. But, never fear, we have the cure for what ails you (and me)…Red velvet cake. I could wax lyrical for about the next 6 pages about the light fluffiness, deep richness, spectacular moistness, red velvetiness of this baby, but I’m not allowed the pages. Don’t even get me started on the creaminess of the sweet, yet with a hint of tart, icing. This cake takes the cake…pun intended. The recipe makes three layers and enough icing to ice them all. Get baking.


  • 500g granulated sugar (2.5 cups)
  • 260mL buttermilk, room temperature (1.5 cups)
  • 3 eggs, room temp
  • 480mL vegetable oil (2 cups)
  • 2 ½ tsp unsweetened cocoa powder
  • 60mL red food colouring gel (1/4 cup)
  • 1 ½ tsp vanilla
  • 1 ½ tsp distilled white vinegar
  • 400g plain four  (3 cups cake flour, ignore cornflour)
  • 55g cornflour
  • 1 ½ tsp baking soda
  • 1 ½ tsp salt

for the icing:

  • 40g unsalted butter, softened (1/3 cup)
  • 150g cream cheese (2/3 cup)
  • 1 tsp vanilla
  • 375g unsifted powdered sugar (3 cups)

To prepare:

  1. Preheat oven to 165 degrees (325 Deg F). Grease and flour 3, 20cm cake tins
  2. Mix sugar, buttermilk, eggs, oil, and cocoa powder until smooth.
  3. Add food colouring, vanilla, and vinegar. Mix 3 minutes.
  4. In a separate bowl combine flour, baking soda, and salt. Slowly add this to the wet mixture.
  5. Bake for 25-30 minutes and cool on wire rack.
  6. For the icing, cream butter for 3 minutes. Add cream cheese and beat for 3 more minutes. Add the vanilla and icing sugar (third at a time) and beat til smooth.

Ice away!




Wintertime Texas Sheet Cake


Photography by Gregor Reid, as appears in the Westender Magazine

It’s Holiday Time. And nothing says the holidays more than calories. So, for once (or many times considering that my pants don’t currently fit), let’s throw all caution (and fat) to the wind, and just go for it. That is what Texas Sheet Cake is, a blow out of the most delicious variety. The moist, light chocolately cake, doused in velvety smooth chocolate frosting is just to die for. Now who’s Christmas party is everyone wanting to go to? Huge Bonus: this thing is HUGE. And what do I like more than Christmas? Making delicious food that takes NO time and makes a TON.

For the full story head on over to the Westender


  • 1 jelly roll pan (50 x 30cm)
  • 225g unsalted butter (1 cup)
  • 240mL water (1 cup)
  • 4 Tbs cocoa powder
  • 400g sugar (2 cups)
  • 250g all-purpose flour (2 cups)
  • 1 tsp baking soda
  • ½ tsp salt
  • 240mL buttermilk (1 cup)
  • 2 eggs
  • 1 tsp vanilla


  • 115g unsalted butter (1 stick)
  • 120mL milk (1/2 cup)
  • 4 Tbs cocoa powder
  • 1 tsp vanilla
  • 450g icing sugar, sifted (1lb)


  • 1 bar white chocolate
  • Plastic bags

To prepare:

  • Melt the butter, water, and cocoa over medium-low heat.
  • Sift the sugar, flour, baking soda, and salt in a large bowl.
  • Add the wet mixture to the dry mixture.
  • Beat in the eggs (one at a time), buttermilk, and vanilla.
  • Pour into a jelly roll pan and bake for 25 minutes at 350 F.
  • About 10 minutes before the cake is done, melt all the ingredients for the icing over low heat. Pour over cake immediately when it comes out of the oven.
  • Melt white chocolate over low heat, pour into plastic bag. Snip a TINY hole in the bottom and drizzle over wax paper. Let set in the fridge and voila! a white chocolate cage for you texas sheet cake!