Trinidad Sweet Bread

8 Dec

This is one of our Christmas Holiday traditional foods and my personal version of the recipe. It is rich, moist and quite filling.


Serving: 2 loaves

Prep time: 20 mins

Cook time: 1 hrs


5 cups flour, sifted

1/2 cup unsalted butter

1/2 cup shortening

1 tbs baking powder

1 packet active dry yeast

1 tsp salt

1/4 tsp freshly grated nutmeg

1 cup brown sugar

1/2-3/4 cup white sugar

3/4 cup raisins

1/2 cup mixed peel

1/2 cup cherries

1 cup finely grated coconut

1 cup evaporated milk

2 tsp vanilla extract or mixed essence

2 tbs brown sugar, 1 tbs hot water


Preheat oven to 350 deg. F

Grease two medium sized loaf pans and set aside.

Mix together flour, brown sugar, white sugar, yeast, baking powder, salt and nutmeg together in large bowl.

Cut butter and shortening into small pieces and mix into  flour.

Add raisins, mixed peel and cherries to flour and combine.

As a shortcut, coconut can be cubed and placed in blender with the evaporated milk and vanilla extract and blended well (for at about a minute).

Add milk & coconut mixture to flour.

Using a wooden spoon, stir together until combined. Do not knead!

Pour batter equally into the two pans.

Bake for approximately 50 mins- 1hr or when inserted knife or toothpick comes our clean.


Mix together the sugar and hot water (you can also add a small amount of honey to the mixture).

After taking breads out of the oven, using a pastry brush paste mixture over the tops.

Let breads cool in pans for about 15 minutes.

Remove from pans and place on wire racks to complete cooling.

Slice and enjoy..

This can be enjoyed alone or eaten with cheese or peanut butter.


More Cake Pops

4 Dec

My cousin’s baby shower was this past Saturday and I made the cake pops for the for the favor boxes. Her color theme for the evening was brown, green & orange. What you guys think? I’ve been practicing 🙂

baby shower cake pops 2baby shower cake pops

History of the Fruitcake

26 Nov

Fruitcakes are holiday and wedding cakes which have a very heavy fruit content. They require special handling and baking to obtain successful results.

The name “fruitcake” can be traced back only as far as the Middle Ages. It is formed from a combination of the Latin fructus, and French frui or frug.

The oldest reference that can be found regarding a fruitcake dates back to Roman times. The recipe included pomegranate seeds. Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home.

1400s – The British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived.

1700s – In Europe, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. After the harvest, nuts were mixed and made into a fruitcake that was saved until the following year. At that time, previous year’s fruitcakes were consumed in the hope that its symbolism would bring the blessing of another successful harvest

In the early 18th century, fruitcake (called plum cakes) was outlawed entirely throughout Continental Europe. These cakes were considered as “sinfully rich.” By the end of the 18th century there were laws restricting the use of plum cake.

Between 1837 and 1901, fruitcake was extremely popular.  A Victorian “Tea” would not have been complete without the addition of the fruitcake to the sweet and savory spread.  Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste. 

It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry.

Favorite Holiday Dessert

25 Nov

Delicious Apple Crumb Cupcakes

25 Nov

This has been my favorite recipe for the holiday season. It was nice to be rid of all that frosting for a change and keep it simple. I think I enjoyed it so much since it is not very sweet..

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Yields about 12 cupcakes

Crumb topping:
5 tbsp butter, cold
¼ cup sugar
1/3 cup light brown sugar
½ cup flour
¼ tsp salt
½ cup walnut, chopped

For the cake:
1 large apple, peeled, cored and diced
2 cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon, ground
2/3 cup sugar
8 tbsp butter (100g)
2 eggs
1 tsp vanilla extract
½ cup yoghurt

Making the crumb topping:
Mix together all the ingredients except the walnuts. You could do this either manually (using a fork or a pastry blender) or pulse it in a food processor. Next, stir in the nuts. Refrigerate until needed.

Making the cake:

  1. Preheat the oven to 350°F/175°C. Butter an 8 inch square or circular pan.
  2. Sift together the flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, beat the sugar and the butter with a hand mixer until light and airy, about 3 minutes.
  4. Add the eggs one at a time, beating for a minute after each addition.
  5. Reduce the speed now and add the flour in 3 parts and yoghurt in 2 parts alternately; starting and ending with flour.
  6. You will have a very thick batter. Stir in the chopped apples.
  7. Transfer the batter in the buttered pan and even out the top with a spatula.
  8. Get the crumb topping out of the fridge and break it apart using a fork. Then sprinkle it over the batter.
  9. Bake for 20 minutes or until the crumbs are golden and a skewer comes out clean.

Recipe courtesy purple


Highlights from my Cupcake Sale 10/27/12

1 Nov

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Top 10 Cookie Baking Tips

15 Oct

My ginger cookies

  1. Use the best quality ingredients–they’ll produce the tastiest cookies
  2. Always use large-size eggs, unsalted butter and nuts, and pure extracts of vanilla or almond
  3. Successful baking relies on the correct ratio of ingredients, so be sure to measure accurately
  4. Most cookie recipes call for all-purpose flour. For the best results, lightly spoon flour into a dry measuring cup and level with a knife. Do not sift unless the recipe specifically says to do so
  5. Unless you are baking with non-stick pans and cookie sheets, use parchment paper for stick-free baking and easy clean-up
  6. Chill dough for cut-out cookies, and soften it up at room temperature for a few minutes before rolling out
  7. Leave at least two inches of space between cookies so they don’t spread into each other
  8. Adjust baking times to achieve the cookie texture you crave. A little less time produces chewier cookies; a little more time makes them crispy
  9. Bake bar cookies in the pan size indicated in the recipe
  10. Cool cookies completely before decorating

Courtesy All Recipes

My first attempt at making Cake Pops

5 Oct

Not Bad Right?


30 Sep

Serving: 15-18

Prep. Time: 30 mins

Cook time: 1 hour


5-6 cups flour

1/2 cup flour for dusting and additional kneading

1 tsp. salt or to desired taste

2 tbsp. baking powder or 1 tbsp. baking powder and 1 tbsp. yeast (for extra fluffiness)

2-3 cups warm water

Approx. 1 – 1&1/2 cups vegetable oil

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  1. Mix together the flour, salt, baking powder and/or yeast
  2. Add warm water to mixture a little at a time while kneading gently
  3. Dough will come out a little sticky. Using a little of the extra flour, sprinkle all over dough
  4. Cover with a towel and let sit for about 15-20 mins in a cool, dry place
  5. Knead dough again, sprinkling with additional flour, into a smooth round ball
  6. Make dough into 2-3 inch balls (dust hands with flour or spray with cooking spray to prevent dough from stinking to your hands)
  7. Heat frying pan or pot with oil
  8. Flatten balls into round disks to about 1/2 inch thickness
  9. Test oil to make sure it is hot enough
  10. Place disks into pan, 2-4 at a time depending on the size of the pan
  11. Cook on both sides for about 5-6 mins. each to golden brown

**Dough should not be removed from pan before 10 mins to ensure it is thoroughly cooked**

  1. Remove from pan and place in a paper towel lined dish or tray so excess oil can run off
  2. Repeat steps 10 through 12 until complete.
  3. Serve hot

Bakes can be served with cheese, sautéed spinach and even buljol (a sautéed mixture of salted codfish, bell peppers, onions and tomatoes)

Oreo Cheesecake Bites

22 Sep


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The Life and Times of a Little Bug ;-)

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