Wedding Photos

Jonathan and I are home in Windsor.  We are getting everything organized and resting up after such a wonderful wedding.  It was beyond perfect – there was so much happiness, joy and love!  Thank you to all of our bridesmaids, groomsmen, and families for making everything perfect.

I will share a few highlights and some of the photos of the food.  We had the reception at the Kingbridge Centre in King City, Ontario.  The food was absolutely delicious.  I had the salmon and Jonathan had the beef.  The fresh seasonal veggies on each plate were flavourful and delicious.  The wedding cake was absolutely perfect.  It was carrot cake and made by Christina at Cocoa Cakery.  All of the flowers were so beautiful and with five layers I can only imagine how much work it took to create!

Getting Ready for the weddingMy BouquetFlowers from the ChurchNewly Weds1044297_10151752104642323_1008248124_nThe CakeSalmon with Asparagus, carrots, spinach and yellow zucchiniCHicken with AsparagusBeef with Seasonal VegetablesWedding Favours Blueberry Grand Marnier JamFather Daughter DanceDancing with JonathanWearing Wedding Sado

Bridal Shower

Bridal Shower Cake Baking is fun in itself, but the truly creative part is with the decorating!  I am on Pinterest all the time, looking at new cake decorating ideas.  I was delighted with the beautiful cake that my family dreamt up and had made for the shower.  The cake was beautifully decorated with fresh pansies.  This trend of decorating with fresh flowers isn’t new, but I wanted to share the picture of the amazing cake.  I love the contrast between the deep purple flowers and the creamy icing.  The cake was made by Maunder’s food shop in Aurora, which is one of our favourite places.  I believe my Grandma was in there quite a few times verifying all of the food and buying more food.

Another highlight was getting my future Mother-in-law’s recipe for pork bafath.  It is a recipe from South India – and Jonathan’s favourite!  I don’t know if I could marry Jonathan without having the recipe for his favourite dinner.  I have yet to try it on my own, but I have lots of time to perfect my cooking skill.  Recently, though I perfected his Mom’s chili chicken recipe.  I will have to share this recipe another day though, because it is a delicious dish, worthy of its own blog post.Future Mother-in-law, me, Gran, and Mom

Bridal showers are fun because they are a day with the ladies.  My closest friends from high school Lauren and Krista came.  My closest friends from Trent University attended: Emily and Laura.  Along with wonderful neighbours and my Mom’s high school friends.  It was great to catch up with everyone before the wedding.  I am extremely lucky to have such a wonderful group of friends and family!

Pineapple Loaf Cake

The inspiration for this recipe came from Miss Susan’s Pineapple Sheet Cake recipe, which I found on Pinterest.  From this recipe I decided to make a few changes.  I decided to use white and brown sugar instead of just white sugar.  I also decided to take out two tablespoons of pineapple juice and replace it with one tablespoon of canola oil.

I would describe this loaf as similar to a banana bread, but with pineapple.  I’m not a huge fan of pineapple, however I wanted to give it a try.  I found the pineapple loaf cake to be sweet – with a nice amount of pineapple and vanilla flavour.  Experimenting is part of the fun with my food blog, so I think this was a success.  I didn’t make the cream cheese icing from the original recipe because I am tired of cream cheese frosting.  The icing sugar and milk drizzle was perfect and light.  My pineapple loaf cake was a sweet treat and turned out well.  If you are looking for an afternoon snack give this recipe a try.


2 cups flour

1 cup white sugar

1 cup light brown sugar

2 tsp baking soda

¼ tsp salt

2 eggs beaten

398 mL can of crushed pineapple – minus two tablespoons of the juices

1 tbsp canola oil

1 tsp vanilla extract


¾ cup icing sugar

2 tbsp milk


1.  Preheat oven to 350 F.

2.  Mix flour, sugars, baking soda and salt together in a bowl.

3. Beat eggs and then add them to the dry ingredients.

4. Add in crushed pineapple, minus two tablespoons of juices to the dry ingredients.

5. Add in vanilla extract and canola oil and stir until thoroughly combined.  Don’t over stir.

6. Bake for 40-50 minutes in oven until a toothpick comes out clean.  Let cool for 10 minutes in the pan and then remove.

7.  Make the drizzle by combining the icing sugar and milk thoroughly, then slowly drizzling on top.  Add more icing sugar lightly on top using a sieve.

Blueberry Bundt Cake – with Cream Cheese Icing

Bundt cakes are wonderful desserts because they are sweet, but not too sweet.  For this recipe you will need a bundt cake pan that has the circular shape and hole in the middle.

This recipe is unique because it has blueberries and yogurt in it.  I did a cream cheese icing instead of the usual bundt cake drizzle of milk and icing sugar mixture.  The recipe turned out wonderfully and I will definitely be making this again.  It only lasted two days in my house – it was good as a dessert at dinnertime and an afternoon snack.  The cake was moist and flavourful.  My Mom said it was my best dessert yet.

Garnishing the cake my Mom had the suggestion to get some fresh mint leaves from the backyard – luckily the mint had started to grow.  Fresh blueberries were used to decorate this delightful cake.  Berries are my favourite garnish!

My favourite moment from the movie “My Big Fat Greek Wedding” is when the groom’s mother brings a bundt cake, and the Greek mother-in-law has difficulty saying “bundt cake.” The ‘d’ in bundt cake is silent and it is pronounced ‘bun-t cake.’  Wikipedia explains the origin of the word ‘bundt’ as such: “The German word bund in bundkuchen originated either from bundling or wrapping the cake’s dough around the pan’s centre hole or because a bund is a gathering of people.”  Once you master this cake you will be surprised by its comforting flavour and simplicity.  I’m sure it will disappear from your kitchen quickly.

For the Cake:
2 1/2 cups all-purpose flour, plus 1 teaspoon for dusting blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup vanilla yogurt
2 cups blueberries (fresh or frozen)
Nonstick cooking spray or margarine for greasing the pan

For the Cream Cheese Glaze:
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoon milk


1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of yogurt.
3. In a bowl, toss blueberries with teaspoon flour to coat them.  This is so the berries will not all sink to the bottom of the pan.  Gently fold blueberries into batter.

4.  Coat a 12-cup nonstick Bundt pan with cooking spray or grease the pan lightly with margarine. Spread batter in prepared pan.
5. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes.

6.  Cool in pan 20 minutes. Invert onto a rack; cool completely, topside up.  Tap the top of the bundt cake pan with a wooden spoon to make sure the bundt cake comes out evenly and does not break apart.

7.  For the cream cheese icing, mix butter and cream cheese until evenly combined.  Slowly add in icing sugar, milk and vanilla extract.  The consistency will be thinner than cake icing and thicker than milk and sugar drizzle.  Add more milk to thin out the icing if needed.

8. Ice the bundt cake with the cream cheese icing and decorate with fresh blueberries.  Add a few leaves of fresh mint for garnish if available.