October 03, 2016

Easy Lemon Cake

Hello again,

I haven't posted in a while...No, I didn't stop cooking... (in case you were wondering) I just didn't do so much of it. My life has been very busy as I find more things that I have to do all the time. I'm sure many of you can relate... Seems there is never enough time to do all that we want to do in a day, is there? That's why we all need simple, easy and FAST recipes. Let's be realistic! Cooking takes time and energy but if you like doing it or you just love your family to pieces, you are going to have to spend some time in the kitchen. So here it is a fast dessert recipe, an easy-breezy lemon cake. Can you do me a HUGE favor? If you do like it, just drop me a comment in the box bellow the recipe and let me know. Thank you so much!!

Here is the recipe for my Easy Lemon Cake

1 Box of Lemon cake Mix
3 eggs
1/3 cup vegetable oil
1/2 cup milk
3/4 cup water

Filling and Topping:
1-250 ml (about 8-9 once jar) of lemon curd (or lemon pie filling)
1-1L Container of Cool whip, thawed
lemon rind, optional

Empty the content of the lemon cake mix into an electric mixer bowl.

Add eggs, oil, milk and water. Beat on low speed for 30 seconds, than on high speed  for 2 minutes, or until batter is smooth.

Pour into a greased 9 inch by 13 inch pan and bake in preheated oven at 350 F for about 30 minutes or until cake is done.

Let cool in the pan. Remove cake from pan onto a board and cut it in two, horizontally. Place the bottom layer back into the pan. Spread the curd on the bottom layer and cover with the top cake layer.
Spoon  cool whip on top of the cake and sprinkle the lemon rind on top. 

Cut into squares and enjoy!

NOTE: You can also leave the whole cake in the pan and spread the lemon curd on top of cake, than spoon the cool whip right on top of lemon curd.



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November 21, 2015

Chewy Granola Bars

My husband likes granola and the other day, while out grocery shopping, we succumbed temptation, and we bought some. I started nibbling at it myself, even though I didn't think I really cared for it much, (not as my husband, anyway) but I found myself going back to the box for more, until I started reading the ingredients and realized, this sweet treat wasn't quite the best choice for us as it had super high sugar content, (a bad culprit) among other things, so I decided to try and make some home-made granola bars instead.

Using ingredients like oats, nuts, dried fruits and seeds, I ended up with some really delicious granola bars. It was a breeze to make them and they taste way better than any store bought ones, my husband likes them and I feel better knowing all the ingredients I used to make them.

Hope you'll enjoy them as much as we do,

1-2/3 cups oats
1/3 cup whole wheat flour
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried cherries
1/2 cup flaked coconut
1/2 cup chopped walnuts, cashew or almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp. coconut oil, melted
1/4 cup maple syrup
1/4 cup agave syrup
1 tsp. vanilla extract
1-2 tablespoon water

In a large bowl, combine oats, whole wheat flour, salt and cinnamon; Stir to mix well.
Stir in cranberries, apricots, cherries, coconut, walnuts, (or other nuts you are using) pumpkin seeds and sunflower seeds; set aside.

In another bowl, whisk together coconut oil, maple syrup, agave syrup, vanilla and 1 tablespoon of water.  Add this to the oat and fruit mixture; stir to mix well adding the remaining water if needed to hold the mixture together.


Pat into a greased 9 inch x 13 inch baking pan.
Bake at 350° for 25-30 minutes or until edges start to brown.
Cool in pan for 10 minutes. Cut into bars. Keep in an airtight container. 


Makes: 18 bars
Leia’s Culinary Treasures

November 10, 2015

Stuffed Baked Apples

Baked apples: a quick and easy dessert recipe.

I love to make baked apples. I always look forward to the wonderful scent of the apples and cinnamon baking together filling the kitchen....Yummy! There’s just something so comforting about warm stuffed baked apple. 

baked apple

My love for baked apples started recently when my daughter  kept on making them while she and her family were staying with us.  Since her husband doesn't like cinnamon, ( I know, totally weird, right ?) she would bake them all “naturelle”, than served them with caramel sauce and vanilla ice cream.  Not bad, but since I do like cinnamon, I was eager to make my own version of baked apples.  So I came up with this simple, easy  filling. Now this is truly a fall dessert after my own heart. I like it. Hope you will too.

8 medium Macintosh apples
1 cup Harvest Crunch Original granola cereal
1 Tbsp. brown sugar
1/2 cup chopped pecans (or walnuts)
1 tsp. cinnamon
2 tbsp. butter (or margarine)
1/4 cup water
Vanilla ice cream, optional for serving


Wash apples and using an apple corer, or a pairing knife  remove the core completely. Do not peal. I used Macintosh but other kind, like Jonagold works too. You just may need to adjust the baking time slightly.

In a small bowl stir together granola, brown sugar, pecans  and cinnamon.

Arrange cored apples into a glass baking  pan. Using a small spoon, stuff each apple with the granola mix. Don't worry if some falls in the pan.

Divide the butter and place about 1/2 teaspoon of butter on top of the filling on each apple.

Pour the water in between the apples. Bake in preheated oven at 350 F for 20-25 minutes, or until apples feel tender when pressed. Keep an eye on them so they don’t over bake and burst and become mushy.

Once done, remove from oven. Let cool slightly before serving.

Great served warm with a scoop of vanilla ice cream (and whipped cream if you really want to indulge).

Makes: 8 serving


Leia’s Culinary Treasures

September 05, 2015

Whole wheat dinner rolls

whole wheat buns2

Bake your own yeasty, buttery and golden Whole Wheat Dinner Rolls.  I don’t know about you but I am a huge fan of home-made breads and rolls alike. Even if you have not tried baking bread before, this recipe is so easy to make that you will absolutely love the end result.

This rolls are the perfect size for any dinner table.

2-1/2 tsp. active dry yeast
1-3/4 cups warm water (110° to 115°)
1 Tbsp. sugar
1 egg
3 Tbsp. vegetable oil
1 tsp. salt
1-1/2 cups whole wheat flour
1-1/2 to 2 cups all-purpose flour
1/4 cup butter, melted

In a small bowl, dissolve yeast and sugar in 1/4 of  warm water; set aside until foamy. This will ensure that yeast is active and ready to use.

Place foamed yeast into a large mixing bowl. Add the remaining water, egg, oil, salt and the whole wheat flour. Beat all together (on low speed) until smooth. Stir in enough all-purpose flour (on low speed, so you don’t have flour dust everywhere) to form a soft dough.

Turn dough onto a floured surface and knead until smooth and elastic, for about 5-6 minutes.

Place dough in a lightly greased bowl, turning once to grease top. Cover bowl with a plastic wrap and let rise in a warm place until doubled, for about 45 minutes to 1 hour.

Punch dough down onto a lightly floured surface; divide into two. Divide each piece into 12 small pieces and shape them into balls. Place them 1 inch apart onto a large, greased baking sheets.

Cover pan with a kitchen towel and let rise until doubled, for about 30 minutes.

Bake at 375° for 12-15 minutes or until browned.

Remove from oven and brush each with melted butter. Remove rolls to a cooling rack.

Makes: 24 rolls

whole wheat buns

Happy Baking!
Leia’s Culinary Treasures