Buttermilk Apple Cake

Autumn is here and I love all things apple and cinnamon. I made a few amendments to this recipe and it turns out delicious! Forgive the photo of apples. The cake went too fast to be photographed!


3⁄4 cup brown sugar, firmly packed + 2tbsps for sprinkling
1 tsp cinnamon
1⁄3 cup oil
1 egg, slightly beaten
1 teaspoon vanilla
1 1⁄2 cups flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 cups apple, peeled & chopped


Preheat oven to 325°.

Grease a 9″ sq. pan.

Sprinkle one cup of apple on the bottom of the pan. Sprinkle the 2 tbsp of brown sugar and 1 tsp of cinnamon onto the apples.

Blend 3/4 cup brown sugar, oil, egg & vanilla in large bowl.

Combine flour, baking soda & salt. Add to wet mixture. Add the remaining cup of apple and the buttermilk. Mix thoroughly just to moisten.

Spread mixture into greased pan on top of the apples.

Bake cake at 325° for 30 to 35 minutes or until a toothpick comes out clean.



No Sugar Added Banana Muffins

I had a request for some no sugar added and no honey added muffins so here goes! I found this recipe online and Poppy adores them!

I didn’t use the nuts from the original recipe since her school is nut free and I put these in her lunch box. I also didn’t have any whole wheat flour so substituted it with self raising flour and ommitted the baking soda, baking powder and salt. It’s up to you how you make it. The original recipe is posted at the end of this entry.


4 large ripe bananas
1 egg
1/3 cup of vegetable oil
1 teaspoon of pure vanilla
1 1/2 cups of self raising flour
1 teaspoon of cinnamon


Preheat oven to 350°F. Prepare a 12 cup muffin pan by brushing it with oil or using silicon baking cups.

Mix the bananas and other wet ingredients until the mixture is mostly smooth and only slightly chunky. In a separate bowl, mix the dry ingredients well. Gently mix the dry ingredients into the wet ingredients. Fill greased muffin tin with the mixture. Bake at 350 degrees F for 20 minutes. Let cool.

Taken from: http://mamapapabubba.com/2012/09/09/the-best-no-sugar-added-banana-muffins/

Oatmeal Apple Raisin Muffins

Made these muffins twice now, once with apples and once with apple sauce and the toddler and I love them both!

The recipe makes about 12 small muffins.


1 egg
3⁄4 cup milk or 3⁄4 cup soymilk
1 cup raisins
1 chopped apple
1⁄2 cup oil
1 cup all-purpose flour
1 cup quick oats
1⁄3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon


Beat egg; stir in remaining ingredients, mixing just to moisten.

Pour into 12 greased or paper-lined muffin cups until 3/4 full.

Bake at 400°F for 15 to 20 minutes.

Serve cool or warm and enjoy!

Taken from: http://www.food.com/recipe/oatmeal-apple-raisin-muffins-67345

Classic Deviled Eggs

I don’t know why but I’ve had this for eggs recently. We had some friends over for snacks last night so I made these. Funnily enough I thought they would be a bit naff but people loved them!

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish


Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Recipe taken from: http://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe.html?oc=linkback

Glazed Lemon Pound Cake


1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze (see below for the recipe)


Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.

In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).

Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Lemon Glaze Recipe


2 cups confectioners’ sugar
3 to 4 tablespoons fresh lemon juice


Place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Taken from: http://www.marthastewart.com/344409/glazed-lemon-pound-cake

Ultimate Double Chocolate Brownies

A friend of mine is 34 weeks pregnant and needed some yummy treats….so we have brownies!


3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chunks


Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla salt. Stir in chocolate chunks.
Pour into a greased 13×9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool. Yield: 3 dozen.

Taken from: http://www.tasteofhome.com/recipes/ultimate-double-chocolate-brownies

Slow Roasted Sweet Peppers

Here is the recipe for slow roasted sweet peppers to go with the chilli and lime chicken.


A large pack of sweet peppers
olive oil to drizzle over the peppers
salt and pepper to season
1 tablespoon of chopped garlic


Cut them stem off the peppers and slice them half. Place them in an oven proof dish. Drizzle with olive oil and season with salt and pepper. Add the garlic and mix well with a spoon. Cook in a preheated oven at 250F for 3 hours.

Once cooked these can keep in the fridge for a few days. You can use them to spice up lunch times by serving them cold or add them to meat like in the chicken recipe I posted.


A Very British French Girl in Nashville