Sunday, May 19, 2019

Embassy of Ideas No. 4

Welcome to Embassy of Ideas No. 4 - My weekly newsletter!  

You may subscribe here.  I'd like that...alot!  Please join me!

Well Well Well!!! The sun finally showed her face here in Ontario and friends...let me tell you!  Everyone is much happier and friendlier!  I wanted to share a few things that I have been thinking about this past week. 

Do any of you wonder if you are eating the right way?  What eating style do you enjoy most?  I happened upon this book 'Mostly Plants' by Michael J. Fox's family.  It is all about flexitarian eating; mostly plants, occasionally meat.   This might best describe my way of eating.  I rarely eat meat but then all of a sudden I get a big ol' craving for a grilled steak, a roast chicken dinner or a low and slow cooked brisket. Sound like you?

How are you doing?  Did you have a good week?  Oh gosh!  It's the long weekend here!  What are you up to?  I hope you are surrounded by many people you love or are partaking in activities that make you super thrilled and rested. 

Now. Don't. Freak. Out.
What I am about to tell you is true.

I have never tasted quinoa that I can remember anyway.  I know for certain that I have never cooked it myself.  This past week I did and loved it.  Now I am on the hunt for all recipes - all things quinoa.   Like these crispy vegetable burgers.  

For the last few weeks I have been devouring podcasts.  The Goop Podcast has been entertaining and now I am asking everyone:  'Give me your fave podcasts to listen to!'  This might be an addiction in development. 

Could it be that Ms.Silverstreak is waiting for you? Only you!

I didn't actually bake a cake this week.  But I do have a recipe for you honoring this sweet little cake event:  A 2 year old that asks her Daddy for a rainbow cake and he brings one home!!!!  How cute is that? Right?

Here is your rainbow cake recipe.  

Peace Love Create Art Gather ....and cake.



I am an Artist who carries a camera and I help people feel better with my wellness business. Instagram: @pattifridayessentials

Friday, April 19, 2019

Coconut Buttermilk Bundt Cake

  • 1½ cups (340 grams) unsalted butter, softened
  • 3 cups (600 grams) granulated sugar
  • 5 large eggs (250 grams)
  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (5 grams) baking powder
  • 1 cup (240 grams) whole buttermilk  ***I used milk with 2 tbsp vinegar***
  • 2 cups (100 grams) sweetened flaked coconut, toasted and divided
  • 2 teaspoons (8 grams) vanilla extract
  • 3 cups (360 grams) confectioners’ sugar
  • ¼ cup (60 grams) unsweetened coconut milk
  • 1 tablespoon (15 grams) fresh lemon juice

  1. Spray 2 (9x5-inch) ***I used a bundt pan*** loaf pans with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 1¼ cups (63 grams) coconut and vanilla. Divide batter between prepared pans.
  4. Place in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. In a medium bowl, whisk together confectioners’ sugar, coconut milk, and lemon juice. Drizzle glaze over loaves; sprinkle with remaining ¾ cup (38 grams) coconut

Thank you Bake From Scratch for always delighting us!

I am an Artist who carries a camera and I help people feel better with my wellness business. Instagram: @pattifridaywellness

Friday, April 12, 2019

Orange-drizzled sweet potato cake


small sweet potato
1 1/2 cups 
granulated sugar
2 tbsp 
orange zest, (about two oranges)
2 1/2 cups 
all-purpose flour
1 tbsp 
1/2 tsp 
2/3 cup 
1/3 cup 
fresh orange juice, strained (about 1 orange)


3 tbsp 
1 tbsp 
candied clementines, (optional)


  • Prick unpeeled sweet potato several times with a fork. Microwave on high until tender, turning halfway through, 5 to 8 min. Let cool 20 min. Cut in half and scoop into a small bowl. Mash until smooth. Reserve 1/3 cup and set aside.
  • Position rack in centre of oven, then preheat to 350F. Spray a 9×5-in. loaf pan with oil.
  • Rub sugar and orange zest in a medium bowl with your hands to release the natural oils. Whisk in flour, baking powder and salt.
  • Whisk eggs, oil, 1/3 cup reserved mashed sweet potato and orange juice in a large bowl. Stir in flour mixture until just combined. Scrape into prepared pan and smooth top. Bake until a tester inserted into centre of loaf comes out clean, covering with foil if top browns too quickly, 60 to 65 min. Allow loaf to cool for 10 min in pan. Remove to a rack to cool completely.
  • Glaze: Whisk marmalade and lemon juice in a small bowl until smooth. Brush loaf with glaze, then decorate with candied clementines.
Kitchen Tip: To make candied clementines, thinly slice 3 clementines into 1/4-in. rounds. Remove any seeds. Boil 1/2 cup each water and granulated sugar in a large saucepan. Reduce heat to medium-low, then carefully add clementines. Simmer until slices look slightly translucent, about 20 min. Remove from heat, let cool in syrup before using.
Kitchen Tip: To make a round cake, increase canola oil to 1 cup. Pour batter into a parchment-lined 9-in. round baking pan. Reduce baking time to 50 min.


Calories 418, Protein 6 g, Carbohydrates 62 g, Fat 17 g,Fibre 2 g, Sodium 235 mg.
Thank you Chatelaine Magazine for always delighting us!

I am an Artist who carries a camera and I help people feel better with my wellness business. Instagram: @pattifridaywellness
Related Posts Plugin for WordPress, Blogger...