Miracles do not, in fact, break the laws of nature. C. S. Lewis

The title of the post means that I finally found a job! After a year and 9 months of searching I am now working regular hours and loving it! As such I will be taking a 2 week break while my body and mind adjust to the new schedule. During that time I will be cooking and prepping new posts so I have a small stockpile of posts built up for times when I am working more overtime hours and less time to cook. I will be back to my regular 2 time a week posting on October 2nd. I love my blog, and sharing recipes with everyone and I promise you that I have some great recipes lined up to share when I get back. As always if you have a recipe you would like to see converted please send it to me and I will work it into the rotation. See you all soon!


Salted Caramel Banana Cake (Banoffee Marshmallow Cake)

IMG_0628This is a recipe I discovered when hunting for the perfect birthday cake for my husband. I found the original recipe here, but like most recipes I fiddled with it a bit. We really really loved the outcome!



165g/3/4c butter

164g/3/4c packed light brown sugar

325g/2 1/4c self rising flour

1 heaped teaspoon baking powder

2 level teaspoons cinnamon

4 large eggs

4 tbsp milk

3 banana’s

Frosting and Filling

4 cups whipped cream (600ml double cream whipped)

1 banana

1 handful of mini marshmallows plus more for decorating

1 small can/397g Caramel Sauce ( I used Carnation Caramel)

Course Sea Salt

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Ice Cream in a Bag!

IMG_0229I saw this recipe on pop up in my Facebook news feed a couple of weeks ago and bookmarked it since it looked amazing. We tried it this week and I have to say it is even better than it looks! It take less than 10 minutes to make, and uses 5 ingredients including the ice and salt you use to freeze it. After trying it my husband mentioned that it was a very satisfying treat, it was fun to make and the ice cream is tasty making for an overall fun treat. There is no real conversion needed with this recipe, since you can use North American/British measures and it will turn out the same. Here is the link for the site I first saw the recipe on, and here is the link for the blog they got it from.


2 Tablespoon sugar
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt
gallon-sized/medium(large) Zipper Bag
pint-sized/small Zipper Bag


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Peanut Butter Cookies/Biscuits

IMG_0222Saturday and Sunday this week were actually relatively cool and pleasant for the majority of the day, and Sunday I was home to enjoy it! I decided to take advantage of the cooler temps by baking cookies/biscuits. I found this recipe on the Kraft Canada website and decided it looked like the simplest and tastiest to try. I halved the recipe since, well, husband and I just don’t need 30 cookies/biscuits sitting around our flat as we would eat them all. They are great!


1/2 cup/78g butter/margarine

1/2 cup/105 g Peanut Butter

1/2 cup/85g white sugar

1/2 cup(packed)/65g Light Brown Sugar

1 egg

1/2 tsp vanilla

1 1/4cups/220g plain flour

1/2 tsp baking powder

1/2 tsp baking soda/bicarbonate of soda

1/4 tsp salt

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Champagne Salad

IMG_0213My mom found this recipe in an old cookbook of my grandmothers. After trying this we have decided that next time we will be replacing the cashews with a 1/2 cup of coconut shavings. We also weren’t fond of it in it’s frozen form, but loved it as a cool salad. If you do want to freeze some for later it does defrost well, though you may want to bulk it up a bit with more whipped topping once it is defrosted.This makes for a nice frozen treat, or a cool salad for those hot days.


8oz/250g Cream Cheese/Soft Cheese

2/3c/150 g sugar

20oz/432g crushed pineapple

10oz/270g thawed frozen strawberries

2 sliced bananas

1/2c/70g chopped nuts (I used cashews)

12oz/400g Cool Whip(Whipped Cream(I used the Spray Cream)

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