Birthday Recipes (Most Popular)
A very slightly modified version of my Vegan Lemon Sheet Cake, this is a two-layer beauty moist and tender from coconut milk and brightly flavoured from lemon juice, zest and extract. Sandwiched with jam and coconut it's the perfect base for any decoration!Submitted by JO_JO_BA
This is going to be part of the birthday and Christmas gift package that I’ll be giving to one of my best friends, Heather, this year. It is a take on one of our first tandem baking experiences, which was a lemon (box) cake with cherry – vanilla (box) icing. I’ve taken the flavours, flipped them around and “gourmetized” the memories by making both the cake and frosting from scratch, adding lightness to the cake with rice flour and cornstarch, and the extra flavour layer of honey to the frosting. I only wish I could take part in reliving the flavours of our memories!Submitted by JO_JO_BA
This is a delicious, hearty comfort food that doesn't fill you out while sating your hunger. It's good for low-carbers, since even though it LOOKS like lasagne, there's no pasta in it - and only 1/4 cup of whole wheat breadcrumbs!
If you can't find cremini mushrooms, their "adult" form (Portabellas) works just as well.
Sticky, just sweet enough and full of goodness from the nuts and fruit, this is gluten free and easily adaptable to be vegan (just use agave instead of the honey, or leave it out completely). They're like the richest, fudgiest brownies ever! Adapted from http://www.greenkitchenstories.com/vegan-c
This was my invention for my friend Magdelena's 15 year work anniversary party. It was a total secret, but it combined two of her favourite flavours - chocolate and banana - and added the benefit of a creamy peanut butter filling and a fudgy mocha frosting! The recipe makes a lot of cake - 2 10" springforms! - so plan accordingly.Submitted by JO_JO_BA
A light peanut butter sponge cake is cooked in a can, of all things, and is the perfect foil for a raspberry and chocolate filling. I used fellow Canadian Bernard Callebaut’s dark couverture chocolate as that’s all I had on hand. Any good chocolate (or even Nutella) works nicely. A great dessert for two.Submitted by JO_JO_BA
Made these for a first birthday party- for my puppy. I decided to taste one, since there wasn't anything in them that I wouldn't eat otherwise. I was very pleasantly surprised that they tasted very good to me! They're not cloyingly sweet, but neither are they bland. I crunched the numbers, and decided that nutritionally they seemed reasonable in moderation. So, they are puppy and kitty safe as well for treats, b-days, etc.Submitted by LATTELICIOUS
This cake was made as a gift for my friend Georgiana's 50th birthday celebration - she loves pumpkin and coconut together! The coconut is in no way overbearing in this cake, but it adds a hint of richness that traditional pumpkin cakes lack. I frosted her birthday cake with a plain buttercream that I added coconut extract to, then covered the whole thing in unsweetened shredded coconut. It was a beauty, and a hit!Submitted by JO_JO_BA
Herbs and zucchinni from the garden blend wonderfully with a fresh and light tomato sauce and hearty, whole-grain pasta. Add some bay scallops, calamari rings or shrimp too,if you'd like, for a truly Agean experience! Adapted from kalofagas (http://kalofagas.blogspot.com/2008/06/tag
The heat from two kinds of fresh peppers gets mellowed out by cooling lime, sweet tomatoes and buttery shrimp. I definitely recommend using fresh, in season tomatoes for this, right off the vine cherry tomatoes from your own backyard if possible! Adapted from Weight Watchers.Submitted by JO_JO_BA