Raspberry cranberry muffins


I am so glad my friend Mary turned me on to muffins for breakfast. SO DELICIOUS.

This recipe was adapted from Cat Can Cook’s amazing banana muffin recipe.

Time required: 30 min

Yields: 12

Cost per muffin: 45 cents

Total cost if you have none of the ingredients: $46


  • 25 g Splenda
  • 2 eggs
  • 76 g unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 4 oz water
  • 188 g flour
  • 5 g baking powder
  • 5 g baking soda
  • 0.5 g Half Salt or salt
  • 150 g frozen raspberries
  • 150 g frozen cranberries


  1. Pre-heat oven to 176°c / 350°f. Generously grease the muffin tin.
  2. In a mixer, combine all wet ingredients (except the fruit).
  3. In a new bowl, combine all dry ingredients.
  4. Gradually add dry to wet.
  5. Add the fruit. If you want blue muffins like me, beat the batter until it turns bright pink. Spoon into muffin tin.
  6. Bake 24 min and transfer to baking rack.



I love this muffin recipe!! It’s so versatile, it makes fantastic banana muffins, blueberry muffins, and now these. I am in heaven.



Raspberry…danish-like thing


Huh.  In my head this looked different.  I was bored and curious what would happen if I shoved a fruit and cream cheese filling into phyllo pastry and didn’t even pretend to arrange it nicely?  Would it collapse?  Would it leak everywhere?  For science.


Made a filling of cream cheese, greek yogurt, sugar, fresh lemon, and egg yolk.  Threw on some frozen berries I’ve been trying to get rid of for ever.  Gave absolutely no fucks as I “folded” the pastry.



As it turns out, phyllo will stay slightly upright!  The centre was wobbly like a jellyfish.  I let it sit for 10 min and drizzled icing over it.  It didn’t taste horrible, but definitely not great. Way too much filling.  Looked like a hot mess haha!

It did turned out more edible than I predicted, but I definitely would not do this again.  For something thrown together in 10 minutes on a whim I’m satisfied.  I suppose one has to bother with all the little knife cuts and the elegant folds.  Eheu.

Patty’s lemon yo-fu

If you are tired of your spousal unit eating all your desserts, make something they won’t touch. Fruit! Citrus! Yogurt! TOFU!


It’s kind of weird but good. This was inspired by my Healthy Desserts cookbook. I added banana and yogurt because it was tasting rather blah without it.


Time required: 30 min

Yields: 4

Total cost if you have none of the ingredients: $26

Cost per portion: $6.50 (almost as ridiculous as going to Booster Juice actually)

Kitchen implements I used:

  • bad ass blender
  • zester
  • juicer


  • 1 package of extra-firm silken tofu, drained
  • 1 lemon, use zest and juice
  • 1 banana
  • box of raspberries
  • ¼ C honey
  • 4 heaping spoonfuls of vanilla yogurt


1. Blend the shit out of the tofu. Which is harder than it sounds.


2. Zest and juice the lemon.


3. Throw everything in the blender except the raspberries and puree or whatever until it’s smooth.


4. Chill for a bit, add berries, voila!


Verdict: I liked this but I’d like it better if it came out yogurt smooth, it was a bit gritty going down. It tasted good. I doubt Boyfriend will eat it. His eyebrows almost shot off his face when he saw me pickup tofu at the grocery store (which by the way was in the deli aisle).

Playlist: construction

Patty’s raspberry cheesecake bites

What’s tart and rich, and filled with raspberry goodness? The other day my sister told me about raspberry cheesecake, and I could think of nothing else until I had some too. “It’s delicious,” she assured me, and I was eager to see for myself.

Good to know before you start:

I intended to add cream to this but forgot about it, and in the end I’m glad I didn’t, it would have been too much liquid combined with the juice from the berries. Recommend you don’t use frozen berries for the same reason.

I was also going to crush the graham crackers but after I took this picture discovered I had just enough graham cracker crumbs in the pantry to use instead. Huzzah!

Time required: 2 days (overnight chilling)

Yields: 64 pieces

Cost per slice: $0.50

Total cost if you have none of the ingredients: $32.00

Kitchen implements I used:

  • Nemo the KitchenAid
  • baking pans: 9″ x 13″ nestled inside 14.5″ by 10.5″
  • heavy tin foil & plastic wrap

Crust ingredients:

  • 5 TBSP unsalted butter, melted
  • 1¾ C honey graham cracker crumbs

Filling ingredients:

  • 1¼ C granulated white sugar
  • 2 TBSP cornstarch
  • 4 blocks of cream cheese, softened (32 oz or 1,000 g)
  • 5 large eggs, room temp
  • 3 containers of raspberries

Topping ingredients:

  • 1½ C sour cream
  • 3 TBSP granulated white sugar

1. Using centre rack, preheat oven to 176°C / 350°F.  Fill kettle and boil. After water boils, leave on Low for use later.

2. Line 9″ x 13″ baking pan with foil, and grease.

3. Melt butter in sauce pan on Low. Remove from heat and stir in graham cracker crumbs.

4. Pat crumbs into prepared pan. Bake 10 minutes and cool on wire rack.

5. Rise and dry berries. Sample! Set aside.

6. In a small bowl whisk sugar and cornstarch together, set aside.

7. In mixer, on Medium speed, beat cream cheese for 5 minutes.  Use a spatula to scrape down the sides of the bowl every 60 seconds.

8. Gradually beat in sugar mixture, then add eggs one at a time. Mix until thoroughly blended, but don’t overbeat and remember to scrape down the sides.

9. Add about half of the berries and beat on High until you see swirls of red. Dodge that stuff like The Matrix as you remember why putting a KitchenAid on the highest speed can be a bad idea.

10. Pour half of the filling onto the crust. Sprinkle with remaining berries, then remaining filling.

Get annoyed when your berries, which may or may not have been meticulously spaced, are displaced by the weigh of the rest of the filling as it is poured. Frown repeatedly.

11. Create the hot water bath. Bake 50 minutes until just centre jiggles, then remove from oven and place on rack (turn off oven). Flip out when you remember you forgot to add the heavy cream, and obsessively wonder what will happen when it’s time to slice it.

12. While the cake was baking I made up the topping, see small bowl to the right? It’s just sour cream and white sugar mixed together. Chill it until the cake is removed from the oven, then spoon mixture onto hot cake, use soft spatula to spread it evenly, and return cake to oven for 5 minutes (oven is off).

14. Remove from oven and carefully remove the smaller pan (which holds the cake) from the large pan. Cool cheesecake for at least 2 hours.

15. Cover in plastic wrap and chill overnight. Is this your first time making a cheesecake? Read my notes on how to slice a cheesecake correctly.

Verdict: Be still my stomach. This is delicious, but cheesecake for breakfast has to stop. I am dying. I plan to donate some of this to my partying neighbours across the hall.

Ah, raspberry cheesecake is sumptuous. Thanks Chocoholic!

Playlist: Tchaikovsky – Sleeping Beauty