Search Results for: Peach

Cinnamon Peach and Ice Cream Waffles

For those of you that have been following my blog since the very beginning, you may remember one of my very first posts, which also happened to be about my first entry in the Iron Cupcake London competition (which was sadly cancelled a couple months later).

The theme for my first contest was fruit, which meant that every cupcake entry needed to incorporate fruit into it in some way.  I choose to do a cinnamon and peach cupcake because the combination of cinnamon and peaches was a favorite ever since I was a little kid back in Canada.  Shortly after arriving at the Iron Cupcake competition I discovered that cinnamon and peaches weren’t a very common combination in the UK, so I had convinced myself that the people there that night wouldn’t like them.  Well…. I was wrong!  My cinnamon peach cupcake ended up winning the Runner Up prize for best cupcake that evening, and I was glad to have introduced so many people to the wonderful flavor combination of cinnamon and peaches.

My Cinnamon Peach Cupcake (slightly smooshed)

Peaches with cinnamon still remain one of my favorite combinations, and I look forward to peach season every year, although I do find it hard to get a nice ripe peach in most supermarkets these days.  (If you follow me on Twitter, you’ll have seen me tweeting about my search for the perfect peach!) 

One of my favorite desserts that I’ve been making for years is my cinnamon peach and ice cream waffle.  The hot waffle with cold ice cream, cinnamon and peaches makes for a truly delicious flavour combination.  And best of all, they’re incredibly easy to make!

To make this yummy dessert you’ll only need a few things: peaches, cinnamon, sugar, ice cream and waffles.

Now, I’m not going to lie – sometimes I cut corners when I can, so rather than taking the time to make my own waffles (not that it’s hard) I choose to use an instant waffle mix from Cost-Co that only requires a bit of added water and a tablespoon of oil.  Even though I cheated on this occasion, I’m going to include my favourite waffle recipe that I use regularly because not everyone has (or wants to have) instant waffle mix at home.  If you don’t have a waffle iron you can also use store bought ones, it’s totally up to you! 

Waffles With Peaches, Cinnamon and Ice Cream 

1 – 2 Peaches
1/2 – 3/4 tsp Cinnamon
1 Tbsp Sugar
Waffle (recipe follows)
Ice Cream 

1.  Since peaches have a fuzzy skin on them that’s not very nice to eat, you’ll need to peel them.  Peeling the skin off a peach is really simple if you use one little trick – boiling water!  Bring a small pot of water to a boil and submerge your peach in it for about 30 – 45 seconds.  Remove the peach from the boiling water and place it on a cutting board for about 30 seconds, just so it cools down a bit.

The skin on the peach should be very loose when you touch it.  If you gently pinch the skin between your fingers a part of it should tear upwards, allowing you to start peeling the rest of the peach.  The skin should be so loose and slippery that it peels off the entire peach with out any effort, often in one big piece.  You should end up with a juicy slippery skinless peach. 


Cut your skinless peach into slices, and put them in a bowl along with the cinnamon and sugar.  Stir them around and set them aside for at least 5 mins to allow a nice juicy cinnamon syrup to form.

2.  Next you’ll need to make your waffle.  If you’re making your own, pre-heat your waffle iron and follow the waffle recipe below (or the manufactures instructions if you’re using a mix).  ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle.  Alternatively you can make the full sized waffle and only use 1/2 of it.  Now’s also the time to leave your ice cream out to soften up a bit. so it’s easy scoop.

3.  Once your waffle is done cooking and your ice cream has softened up a tiny bit, all that’s left to do is assemble your masterpiece!  This probably doesn’t need explanation, but start out by placing your waffle on a plate.  Next, add a scoop of ice cream (I prefer vanilla or something with a caramel swirl in it), and then spoon the peaches and cinnamon syrup on top.  That’s it!  Really simple, but really delicious!



1 Egg 
1 Cup (125g) Flour 
3/4 Cup (175ml) + 1 Tbsp Milk
1/4 Cup (60ml) Vegetable Oil 
1 1/2 tsp Sugar 
2 tsp Baking Powder
1/4 tsp Cinnamon
1/8 tsp Salt 
1/4 tsp Vanilla Extract


1.  Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in all remaining ingredients (flour, milk, vegetable oil, sugar, baking powder, cinnamon, salt and vanilla), until just smooth. 

2.  Grease your preheated waffle iron with non-stick cooking spray. Pour the mix onto your hot waffle iron, and cook until golden brown. ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle.  Alternatively you can make the full sized waffle and only use 1/2 of it.

The combination of cinnamon and peaches is one of my favourites,  It’s so good that I’ll often eat a peach (or two) in the evenings with a bit of cinnamon on sugar on it, just as I described in step 1.  In all honesty, they really don’t need any added extras like whipped cream or ice cream, but if you’re feeling rather indulgent then adding a waffle and a bit of ice cream is definitely the way to go!

Sainsbury’s Cookie Review

Way back in August when I was still 9 months pregnant, the fabulous folks over at Sainsbury’s contacted me to see if I’d like to try out some of the new cookies they were launching.  They thought it might be nice for me to have some cookies on hand to offer my guests who were going to come and visit my new baby.  How nice of them to realise that I wouldn’t have the time to bake anything.  Heck, it’s now 6 months later and I still barely have time to bake!

I was thrilled (and slightly relieved) when I received a big box containing 6 different types of cookies.  Seriously, isn’t that every pregnant women’s dream???  There were Butterscotch Shortbread Thins, Mini Milk Chocolate Butter Biscuits, Giant Raspberry and White Chocolate Cookies, Lemon Curd Shortbread Sandwiches, Raspberry Whoopie Pie Biscuits, and the ever popular Pink Wafer.

So what did I think?  

Giant Raspberry and White Chocolate Cookies & Butterscotch Shortbread Thins

Well, let’s start with the Butterscotch Shortbread Thins (£1.59).  As the name suggests, these were a thinner shortbread cookie/biscuit that had crunchy melted butterscotch bits scattered throughout.  I’m usually not a fan of shortbread cookies, but these were different as the whole cookie offered up a nice crunch.  These wouldn’t be my first choice when it comes to a cookie, as I usually like something a bit richer and more decadent, but if I was looking for a nice cookie to savour with a cup of tea, these would be it.

The Mini Milk Chocolate Butter Biscuits (£1.00) were more my thing.  Mainly because they had chocolate on them.  Have I mentioned before that I like chocolate? 😛  These cookies were perfect for sharing.  Although they came in a fairly small bag, there were a lot of little cookies crammed in there.  These are the type of cookie you’d keep in your office desk and much on when you get a craving or need a little pick me up.  Or, if you’re feeling generous you could share them as well.  There’s plenty to go around. 

The Giant Raspberry and White Chocolate Cookies (£1.99) had a really nice flavour to them.  What I liked the best was the suggestion on the package to pop them in the microwave for a few seconds just before you eat them.  The result is a warm and soft cookie with a pleasant raspberry and white chocolate flavour.  Although I did really like the raspberry and white chocolate combination, I think I would have preferred the triple chocolate version (Giant Extremely Chocolatey Cookies) even more.  You know, cuz I like chocolate!

Pink Wafers & Lemon Curd Shortbread Sandwhiches

Then there were the Lemon Curd Shortbread Sandwhiches (£1.99).  I couldn’t wait to try these, but unfortunately I was a bit disappointed with them.  They looked delicious, but my husband and I both agreed that there just wasn’t enough lemon curd in the middle to pack a nice lemony flavour.  I think they would be better if there was a little less shortbread and a little more lemon filling.  I did like the sugary tops though. 

The second cookie to have raspberry in it were the Raspberry Whoopie Pie Biscuits (£1.49). This name threw me off a bit, as I thought that the biscuit would have been soft like a whoopie pie, not crunchy and crumbly like it was.  The whoopie pie biscuits were raspberry flavoured swirl cookies with a vanilla filling sandwiched in between.  Surprisingly my berry hating husband really liked these.  While I thought they were good, I don’t think they deserve to be called whoopie pies  when they’re really just a fancy sandwich cookie.

Finally were the classic Pink Wafers (£0.55).  These were peachy coloured layered wafers with a vanilla cream in between each layer.  You can’t really go wrong with wafer cookies.  Although these were also good, but I would have liked them to have a pinker colour and maybe filled with a strawberry cream rather than vanilla.

Thanks again to Sainsbury’s for these delicious cookies.  My guests loved them, as did my husband and I.  Most of the cookies above are available in a variety of different flavours, so check in store or online to see if they have your favourite flavour combination.

Happy munching!

Cupcake Camp London

After months of anticipation Cupcake Camp London finally arrived last Sunday, which also happened to be Halloween.  As I’m sure you’re all aware, I helped to sponsor the event, and shared a table with Cupcake Kelly from an American Cupcake in London.  I’ll admit, that although I was a sponsor, I underestimated just how popular Cupcake Camp London was going to be.  It seemed like almost every day a new judge or special guest was being added, and more and more cupcakes were being donated. As a result I began to feel under a bit of pressure to show up to Cupcake Camp with loads of amazing cupcakes.  For some reason I hadn’t given a lot of thought to the cupcake flavours I was going to bake, and as a result found myself testing out new recipes the day before.  I don’t recommend you do this by the way.  In the end I settled on making 4 different cupcakes:    

Blood Velvet Cupcake

Cookies & Cream: Moist chocolate cake with  an Oreo cream cheese filling and Oreo crumb buttercream 

Apple Spice: Apple spice cake topped with cinnamon cream cheese icing 
Blood Velvet: Red velvet cake topped with cream cheese icing and “blood” drops 
Pink Champagne: Pink champagne cupcakes filled with white chocolate ganache, topped with strawberry champagne buttercream

Apple Spice Cupcakes with mini fondant apples

After baking nearly 100 cupcakes, I stood back, looked at them and thought – how on earth am I going to get 100 cupcakes, 3 cake stands, posters, fragile gumpaste decorations, and all my other supplies down to the venue in Camden using only the train and tube?  Let me tell you – it wasn’t easy!  Luckily I had a strong husband to help!  But seriously, I don’t recommend anyone try and lug 100 cupcakes + supplies 25 miles using only public transportation.  The only saving grace was that we were travelling on a Sunday, and not in week day rush hour traffic like I had done before for Iron Cupcake London. 

 Made With Pink’s Table Display

When we finally got to the event, I still needed to ice my Blood Velvet and Apple Spice cupcakes (the cream cheese frosting is soft & I didn’t want the swirls loosing their shape), set up my table and put the decorations on my cupcakes.  To make a long story short, I just barely managed to get everything done in time, before the public started filtering in, but I did it and I think our table looked pretty good!  Daisy Coole (the event organizer) hooked Kelly and I up with a pretty good table location as well – we were the second table in the main room which meant that our cupcakes were among the first that people would see when they entered the venue.

Cupcake Kelly’s Table complete with Sundae, Bubble Gum, Orange Velvet & Root Beer Cupcakes

One of my cupcake stand with Cookies & Cream, Apple Spice & Pink Champagne Cupcakes

Cupcake tickets were sold for £1 each, and could be exchanged for 1 cupcake, which meant that a person could come away with 12 delicious cupcakes for only £12. A bargain!

 Cupcake Camp London also sold frosting shots!

The Camp was held at the Stables Market in Camden at a venue called Proud Galleries which was actually an old horse hospital back in the 1800’s.  I think that’s pretty cool. Unfortunately the lighting inside wasn’t great for taking pictures, so I didn’t get many good ones.  And because I had to stick near my table to hand out my cupcakes, I wasn’t able to get many pictures of  all the amazing cupcakes that the other bakers had donated, but I managed to get a few.   

 Little Work of Art Category

Halloween category

Halloween category

As you can see above, there was a also contest element for Cupcake Camp with several different categories including “Halloween”, “Best Taste”, “Little Work of Art”, “Best Vegan” and “Taste of London”.  I had been planning my Halloween entry for weeks after coming across an amazing cupcake book called A Zombie Ate My Cupcake, which had loads of Halloween inspired decorating ideas. I had planned on making the “Bleeding Heart” cupcakes, which was essentially a Red Velvet Cupcake wrapped in red fondant and coated in a slimy red piping gel to look like a real bleeding heart! 

Bleeding Heart picture courtesy of Lily Vanilli

I managed to find some gory paper plates with bloody hand prints on them to serve up my bleeding heart cupcakes, but my plans were foiled when I found out that the author – Lily Vanilli had been added as a last minute judge in the Halloween category.  I didn’t want it to look like I’d directly copied all her ideas and presented them to her at Cupcake Camp, so I had to come up with a new idea.  Something artistic, and a bit gruesome!  After a lot of thought, I settled on a Red Velvet cupcake that I covered in cream cheese frosting, and then rolled peach fondant to look like a brain.  But a just brain alone is a little boring.  It needed a something extra so I made a saw blade out of grey gumpaste, and added some shimmer dust to it to give it a metallic look. And of course, I had to add a bit of blood to complete the realistic look! 

I wasn’t sure if the Halloween category was going to be judged on looks or taste, so I also included a normal blood velvet cupcake on the plate as well.  In the end, the cupcakes were only based on looks and although my brain cupcake didn’t win, I’m still really pleased with the way it turned out.  Eerily realistic!  I’d love to make these again next year, and if people are interested I’ll even do a little tutorial to show you how I made them.  They’re not hard – I promise! 

Overall, I had a really great time at Cupcake Camp, and look forward to next years event.  A huge congratulations must go out to Daisy Coole who organized the event – I don’t know how she did it!    

There was so many cupcakes at Cupcake Camp, I don’t know how people chose!

In the end, nearly 2,500 cupcakes were donated and the total money raised for the North London Hospice Society was nearly £4,000!  All you bakers out there should be very proud of yourselves!

My First Iron Cupcake Challenge

A couple of months ago I came across something called the Iron Cupcake Challenge, and I just knew I had to participate in the next contest which happened to be at the beginning of May. 

The Iron Cupcake Challenge began in Milwaukee USA in 2008, and has since spread to a total of 15 different locations throughout the USA, Canada and the UK.  Each city’s Iron Cupcake Challenge operates independently from the others, and therefore will have a different flavour theme.  The theme for May’s Iron Cupcake London Challenge was fruit, and I immediately knew that I wanted to do a cinnamon and peach combination.  When I was younger and living in Canada one of my favorite ways to eat fresh fruit was to cut up fresh peaches and sprinkle them with cinnamon and sugar.  The flavour combination was amazing, and I often enjoyed them on top of vanilla ice cream, and even waffles. Back home in North America cinnamon and peach is a very common combination and can be found in cobblers, pies, tarts, etc, but here in the UK the flavor combination is virtually unheard of.  I’d never made a peach cupcake before, so I tried out 5 different recipes until I found the perfect combination – a cinnamon and peach flavoured cake,  filled with a cinnamon and peach compote, and then topped off with a cinnamon cream cheese icing.  To participate in the Iron Cupcake Challenge each baker can enter as many different cupcake flavors as they’d like, providing that they bake a minimum of 18 cupcakes of each flavor.  The Cupcake Challenge starts off with all the bakers laying out their cupcakes so everyone can get a good look at the entries.  When “eating time” comes along bakers and eaters (yes, you can enter as an eater for £5)  get to eat as many cupcakes  as they ‘d like, and then vote for the winner.  Sitting with a group of friends  works best so that you can take one of each cupcake, and then divide them into several pieces so they can be shared amongst everyone at the table.  Doing this allows you to  every flavor of cupcake without stuffing yourself so full that you never want to see another one again.  When it came time to announce the winners, I was pretty sure my name wouldn’t be called since I had found out that cinnamon peach wasn’t a flavor combination that was popular here in the UK.  To my surprise my name was called first, meaning that I had come runner up out of 25 entries in the amateur competition!  Not bad for my first time entering a cupcake competition. 

Above picture courtesy of Iron Cupcake London’s Dave Shipman

The theme for June’s challenge is “Celebration” and I’m already busy planning my next entry, so check back the week of June 7th to see what I whipped up and how I did!