Healthy-ish Breakfast Loaves

I never seem to have time for breakfast. I could easily make time by just waking up ten minutes earlier, but I value my sleep like it’s nobody’s business. So it’s easiest for me to just have something I can grab and eat on the go. Baking doesn’t always have to be unhealthy (I just prefer when it is). I’ve been making some sort of fruit loaf on weekends lately, that lasts me most of the week. Here are some ideas for you, add in whatever your heart desires! 🙂

Pretty standard here: dry, wet, fruit, bake, and enjoy!


ImageStrawberry Banana:Image

Okay, I admit these aren’t necessarily healthy… but it could be worse, right?

Anyways, hope you have a wonderful week!

– S


Apple Bread


1 1/2 cups flour

3/4 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon baking powder

1 1/2 eggs

1 cup sugar

1/2 cup oil

1/2 tablespoon vanilla

1 cup diced apples

1/4 cup chopped walnuts (optional)

1/2 teaspoon flour

1)    Mix flour, cinnamon, soda, salt and baking powder together.

2)    Beat eggs and add sugar and oil.

3)    Add vanilla and dry ingredients.

4)    Stir in apples.

5)    Mix walnuts in a tsp of flour and add to batter.

6)    Pour into 2 greased loaf pans.

7)    Bake at 350 degrees for 1 hour.

Strawberry Banana Bread


(I halved this to make one loaf)

1 cup vegetable oil

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon freshly grated nutmeg

1/2 teaspoon salt

4 large eggs

1 1/2 cups granulated sugar

1 tablespoon vanilla extract

1 tablespoon lemon zest

2 large bananas, mashed

1 pound strawberries, hulled and chopped

1 1/2 cups walnuts, chopped

1 cup powdered sugar

2 tablespoons fresh lemon juice

1)    Heat oven to 350 degrees. Grease a 9×13 inch baking dish with oil and evenly dust with flour, shaking off any excess.

2)    In a large bowl whisk together the flour, cinnamon, baking soda, nutmeg and salt.

3)    In a medium bowl beat together the eggs. Add the sugar, oil, vanilla and lemon zest and beat to combine. Stir in the mashed bananas.

4)    Add the wet ingredients into the dry and stir until just combined.

5)    Fold in the strawberries and walnuts.

6)    Transfer batter to the prepared baking dish and bake until a tester comes out clean, 45-50 minutes.

7)    Remove from oven and allow to cool.

8)    In a small bowl whisk together the powdered sugar and lemon juice until smooth. Spread the icing over the cake.

Cinnamon Palmier Hearts for Valentine’s Day


I was having a major sweet craving the other day, and we happened to have some puff pastry in the freezer, so I made Palmier cookies! In India, they sell these suuuper yummy mini palmier-type cookies called “Little Hearts”. The only issue is that I haven’t been able to find them here, yet. So, I thought I could recreate them at home!

This is honestly the easiest and most impressive-looking cookie I’ve ever made! You only need four ingredients, and five minutes of hands-on time.


First, mix up sugar (I used brown sugar, because brown is better…sugar that is LOL) and cinnamon, and sprinkle on top of the thawed puff pastry. With a rolling pin, press the cinnamon-sugar mixture into the pastry.3

Next, roll in the two long edges toward the centre, and refrigerate for 20-30 minutes.5

Then, slice the log into 1/3-1/2 inch cookies, and pinch in the middles to make an exaggerated heart. Don’t worry if you pastry starts falling apart, just re-roll it. Brush with melted butter, and sprinkle with sugar (I had sanding sugar, so I used that, but I’m sure regular sugar would be great, too).


Bake at 425 degrees Fahrenheit for 8-10 minutes. Then flip them over, and bake for another 3-4 minutes.

I love adding cinnamon to things, because after I bake, the whole house is filled with the most comforting fragrance. You can use other additions such as orange zest, fruit jams, or nutella, instead of the cinnamon if you prefer, but these are just perfect as is!


Now you have some yummy cookies to share!

Thanks for coming by, have a great week!


Cinnamon Palmier Hearts

Adapted from The Kitchn
Makes about 20 cookies

1 sheet frozen puff pastry

roughly 1/4 cup granulated, demerara, or brown sugar

1 tsp ground cinnamon

1 tablespoon unsalted butter, melted

1. Unwrap the puff pastry and lay it on a clean work surface. Cover to prevent the dough from drying out and let it thaw until completely pliable but still cool. It’s very important that the dough be completely thawed before using.

2. Mix cinnamon and sugar. Sprinkle the cinnamon sugar over the dough in a single thick coating. Run a rolling pin over the pastry to press the sugar into the dough and help it adhere.

3. Tightly roll both sides of the pastry inward so they meet in the middle. Wrap the rolled log in plastic wrap and refrigerate 20-30 minutes.

4. Pre-heat the oven to 425°F. Place a rack in the middle position.

5. Use a serrated knife to slice the roll into cookies roughly 1/3 – 1/2 inch thick. Arrange the cookies on a parchment-lined baking sheet, allowing 2 inches of expansion room between each one.

6. Brush each cookie with melted butter and sprinkle a little more sugar over the tops.

7. Bake for for 8-10 minutes, then flip them over, and bake for another 3-4 minutes. Allow to cool for 10 minutes on cookie sheet. Store in an airtight container. Cookies will be less crispy but still delicious the next day.

Lemon Poppy Seed Bread

Have you ever gone to Costco and bought those their lemon poppy seed muffins? And by muffins I mean cakes, because those things are enormous. However, they are delicious. So I went online to try and make something equally delicious myself since, in my books, lemon in anything = instant perfection. I’ve made this recipe at least 10 times, and even taken it to my boss’ house (and that obviously requires perfection). Here’s what you’ll need:Image

Get started by mixing the wet ingredients. Image

Then the dry. Image

Mix the two while adding in the milk. Image

And bake.Image

Then make the syrup. On the site, they tell you to make way too much. Here’s how much I make:Image

Poke some holes in the bread then pour on the syrup. Leave it covered with plastic wrap overnight. Then enjoy 🙂 Image

See, simple and tasty, all at once! Hope you have a wonderful week!

–       S

Recipe from


1/2 cup (125 mL) butter, softened

1 cup (250 mL) granulated sugar

2 eggs

1-1/2 cups (375 mL) all-purpose flour

3 tbsp (45 mL) poppy seeds

1 tbsp (15 mL) grated lemon rind

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) milk

Lemon Syrup:

1/3 cup (75 mL) granulated sugar

1 tsp (5 mL) grated lemon rind

1/3 cup (75 mL) lemon juice


  1. In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
  2. In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt
  3. Stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  4. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
  5. Bake in centre of 325°F (160°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.

Lemon Syrup

  1. In saucepan or microwaveable measure, warm together sugar and lemon rind and juice until sugar dissolves.
  2. With skewer, pierce hot loaf in 12 places right to bottom; pour lemon syrup over loaf.
  3. Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely.
  4. Wrap and let stand for 12 hours before slicing.

Coconut Cupcakes From Me to You

I’m really bad with goodbyes. Like realllyyyyy bad! When I found out that one of my favourite people at my lab, D, was leaving, the best solution I could come up with was to bribe her to stay with cupcakes. We went to a Thai restaurant last week, and D loved the coconut ice cream there, so I was inspired to make Mini Coconut Cupcakes with classic Buttercream.

Picture 1

The cupcake recipe was modified from Cooking Classy (who adapted a Martha Stewart recipe), and the frosting from Baker’s Royale. I was originally going to do a coconut frosting, but thought maybe that was a little overkill!

Picture 2

Let’s have a serious discussion about these cupcakes. They are AMAZING! Possibly, the best cupcakes I have ever made. I’m almost 100% sure that it’s the coconut milk in the recipe that makes them so fabulous. They’re just so fluffy, and have a beautiful deep flavour to them!

I don’t have any process pictures today, as things were a little hectic, but of course, I’ve included the recipe below, with my slight modifications.

For the frosting please refer to this post:

Now, for the most important part: making them pretty! I mean, they’re fantastic all on their own, especially with these pretty wrappers that S got me.

Picture 3

BUT, of course, I like things extra pretty! I was originally going to pipe on the frosting in a rose shape, but sadly, I didn’t have any pastry bags at home, and I was forced to spread it on instead. I then dipped the edges of the frosted cupcakes into toasted coconut flakes and placed a rose petal on some of them, just for some extra appeal!

Picture 4

Here they are, in all of their glory!

Picture 5

I will leave you with a quote…

“Some people come into our lives and quickly go. Some people move our souls to dance. They awaken us to a new understanding with the passing whisper of their wisdom, and make the sky more beautiful to gaze upon. Some people stay in our lives awhile, leave footprints on our hearts, and we are never, ever the same.”

Picture 6

Come back next week for another sweet treat!


Coconut Cupcakes

Modified from Martha Stewart/Cooking Classy

Makes about 24 mini cupcakes

  • ½ cup packed sweetened shredded coconut
  • 1 ¾ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter, softened (1 1/2 sticks)
  • 1 1/3 cups granulated sugar
  • 2 large whole eggs, at room temperature
  • 2 large egg whites, at room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup unsweetened coconut milk
  • Toasted shredded coconut, for garnish (optional)


  • Preheat oven to 350 degrees.
  • In a mixing bowl, whisk together flour, baking powder, salt and coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes.
  • Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With a wooden spoon, add in flour mixture alternating with coconut milk in three separate batches, mixing gently until combine after each addition.
  • Divide batter evenly among 24 paper lined muffin cups, filling each cup about 2/3 full.
  • Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 17 – 20 minutes. Place in freezer to cool quickly.
  • Frost with Buttercream Frosting and garnish with additional shredded coconut if desired.
  • Store cupcakes in an airtight container, in the fridge.