Financiers with a Summer Berry Salad for #SundaySupper

Jun 2, 2013 by

I’m so excited to be joining #SundaySupper again after what seems to be a very long time. I have missed you all, and all the interaction that comes along with blogging! Life has a funny way of forcing you to slow down, so I did the  best thing for me – I slowed all the way down. I’m getting stronger and well enough to get back into the blogging spirit and share some wonderful recipes with you. Today’s recipe is a good one. So simple and light, you’ll love it. The theme for today’s #SundaySupper is Summer Berries and well, lets just say that we haven’t been short on berries around here recently. Whether fresh or frozen, we have berries for either a quick snack or for smoothies. Our host today is Nicole from Daily Dish Recipes!

One  thing that I would love to accomplish this summer, is taking my children berry picking. I don’t have a preference of what berry…I just really want to pick! I am getting excited at the thought of picking strawberries and freezing them for smoothies, or baking with them. I know my kids will absolutely love that experience. I’m also looking forward to my first trip for the season to my local Farmer’s Market! I went the year before last and had a blast! I’ll let you all know when I get to go, because no doubt, I will have my camera with me to capture all the beautiful Ontario produce.

So back to todays recipe, Financiers with a Summer Berry Salad. The salad is so easy to make and such a wonderful way to enjoy your berries.  Financiers are French in origin and are basically mini cakes made with almond flour. They are very light, moist and every time I make them, they always seem to be finished too soon. The berries are the perfect accompaniment to the sweet, almond infused mini-muffins.

 Financiers with Summer Berry Salad_1


Financiers with a Summer Berry Salad for #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4


  • For the Financiers:
  • 4 Tbsp Egg whites (or the whites from 2 eggs)
  • 60g Confectioners Sugar
  • 25g Ground Almonds
  • 25g All Purpose Flour, Unbleached
  • 2 Tbsp Unsalted Butter, melted
  • For the Summer Berry Salad:
  • 1 Cup Raspberries
  • 2/3 Cup Blueberries
  • 1 Cup Strawberries, hulled and sliced
  • 1 Tbsp Confectioners Sugar


  1. Preheat oven to 350F
  2. In a medium mixing bowl, use a hand mixer to beat the egg whites until stiff peaks are formed
  3. Fold in the sugar, ground almonds, flour and butter
  4. Divide evenly in silicone mini-muffin cups (about 2 tbsp batter in each cup)
  5. Bake for 13-15 minutes
  6. Allow muffins to cool completely before removing from silicone cups
  7. In a small bowl, place strawberries, blueberries and most of the raspberries. Reserve about a third cup.
  8. Using a very fine sieve, press the reserved raspberries through in order to extract the juice and add to the bowl.
  9. Sift confectioners sugar into the bowl and then gently fold to combine.
  10. Serve with the Financiers. Fruits can either be chilled first or left at room temperature.


I truly adore summer berries. I have such an appreciation for them because growing up in Jamaica, these berries are imported and are quite expensive. I only enjoyed and indulged in these fruits when I travelled to the U.S. for summer holidays. I personally prefer baking with blueberries. I like raspberries as prepared in this recipe. But I will eat strawberries all day long. This season, I will get my heart’s desire!



Raspberries, Blueberries and Strawberries


I prefer to make my fruit salad in advance and have it chilled so it can be served once the financiers are cool.


Summer Berry Salad Collage_1


I recommend using silicone mini-muffin cups for this recipe. I tried making it directly in the muffin pan twice, and got poor results each time. The edges were slightly overdone and became rather hard once cooled. I got the best results using the silicone cups.


Financiers with Summer Berry Salad-40

Financiers – just out of the oven


These financiers are excellent on their own, but they go so nicely with fruit. We have also had financiers with raspberry jam, and it is just as nice.


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Financiers with Summer Berry Salad-19_1

Financiers with Summer Berry Salad



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Financiers with Summer Berry Salad


Find inspiration for summer berries from the #SundaySupper members in the links below. Pin the ones you know for sure are keepers. Share your favourites on Facebook! Lets get into the summer spirit!

I hope you enjoyed today’s recipe. It’s a favourite in my home and I hope you’ll enjoy it too.



Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More


Cocktails, Drinks & Smoothies

Party Planning


sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 ** Look what we’re sponsoring! Come join us in sunny Orlando, this July! **

Learn more at

FINALFW date Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

 You really DON’T want to miss it!





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Peach and Berry Cobbler for a Movie Inspired #SundaySupper

Apr 14, 2013 by

Today’s #SundaySupper is so cool! We are all doing a post inspired by a special or favourite movie. Have you been able to think of a food or beverage and immediately connect it to a movie? You know, like how Carrie has her special Cosmopolitan and Bond has his Martini “shaken, not stirred.” You get the idea. Our host today is none other than Heather from GirliChef! Check out Heather’s awesome recipes on her blog.

I chose the movie Soul Food. I loved the movie so naturally, I loved the series too. I watched every single episode. I laughed. I cried. I crushed. Yes, Boris Kodjoe is the ish! I’m over him now, but back then….just looking at him made my day. I loved the series so much that I jumped at the chance to be an extra in one of the episodes. That’s right. I was on set for about 12 hours, mostly doing nothing – but I was there. It’s too bad I have no idea what season or episode it was. Ha! Ah well.

In the movie, I loved that every Sunday the family got together and had a big meal that everyone would enjoy. It was a time to catch up, work out issues, and share joys. You see, I believe I loved it because the values portrayed in the movie were similar to mine. The focus, aside from all the drama and family bickering, was always on family and bringing them back together after tremendous turmoil. Family first. I love a good drama. If you haven’t seen Soul Food (1997), it’s definitely an oldie but goodie.

It’s too  bad that the idea of Soul Food generally means something deep fried, sugar filled or unhealthy but incredibly tasty. Today I’m sharing a recipe that is a cleaner version of a Soul Food dessert. I wanted to try it because 1. I have never made a cobbler before and 2. I’m coming off a juice fast and I need a sweet treat that won’t throw me off my goal. I love that there are fruits and that the cake is made with spelt flour. Totally my kind of dessert!

Peach and Berry Cobbler_1


Peach and Berry Cobbler

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 6

This recipe was adapted from recipe "Peach & Blackberry Cobbler" found in The Best of Clean Eating


  • For the fruit layer:
  • Cooking Spray
  • 4 Peaches
  • 1 Cup Blueberries.
  • 1 Cup Strawberries, hulled and diced
  • 2 Tbsp light Agave
  • 1/2 Tsp Ground Ginger
  • Top layer
  • 2 Tbsp Extra Virgin Coconut Oil
  • 1/4 Cup Light Agave Nectar
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Tsp Pure Vanilla Extract
  • 1/2 Tsp Pure Almond Extract
  • A sqirt of lemon juice - about 2 tsp
  • 1 Cup Spelt Flour
  • 1/4 Cup Rolled Oats (not the instant oats)
  • 1 Tbsp Baking powder
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Fine Sea Salt


  1. Preheat oven to 350F
  2. Coat a medium sized heat proof dish with cooking spray (at least 1.5 inches deep)
  3. Prepare the fruits: Peel and cut peaches into slices about quarter inch thick. Place in a medium sized mixing bowl. Add blueberries and strawberries. Toss with flour, agave, lemon juice and ginger. Toss to make sure everything is combined well. Set aside.
  4. Top layer: In another bowl, Whisk melted coconut oil, agave, and almond milk. Set aside
  5. Blend the spelt flour with the oats in a food processor. Transfer to another bowl and then add baking powder, cinnamon and salt. Whisk to combine.
  6. Gradually transfer the almond milk mixture into the flour mixture. Stir/whisk to combine. This will yield a thick batter.
  7. Using a large spoon, drop the batter randomly over the fruit mixture.
  8. Place dish over a lined rimmed cookie sheet
  9. Bake for 50-55 minutes, rotating half way through
  10. Serve warm with ice cream



Peach and Berry Cobbler-29



 Peach and Berry Cobbler-01



 Peach and Berry Cobbler-54



Peach and Berry Cobbler_5



Here are the links to some wonderful recipes. Check them out!

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)



Sunday Supper Movement


Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Announcing the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

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Blueberry Muffins with Cinnamon Streusel & Blog Appreciation

Apr 1, 2012 by

One night late last week, I stayed up late to make muffins for my husband and his co-workers. They are doing an internal course in order to advance within the organization. Let me tell you. The work load is what I consider “University INTENSIFIED”. It’s a lot of work and pressure, especially for those who have families and responsibilities. Time management and balance is key. I thought it would be a nice gesture to send something home-made and not some sugar spiked junk from the coffee shop. They need nourishment as well as encouragement over the next few months and beyond. I figured blueberry muffins were portable and universally enjoyed.

I made these muffins for the first time over a year ago and my husband really liked it – we all did. I actually misplaced the recipe that I had found online. Do you know how many Blueberry Muffin recipes are online???? Luckily I found it (phew) and got to baking around 1am.

Yes, 1 AM.

I wanted to have the muffins as fresh as possible since this Diva doesn’t do early very well. Everyone enjoyed the muffins and my husband totally appreciated me making them for the guys. I’m sure he must have been very happy to wake up to that wonderful aroma of muffins at five o’clock in the morning. Thank you dear husband, for leaving a few muffins behind for the family to enjoy :-)


Blueberry Muffins with Cinnamon Streusel



Blueberry Muffins with Cinnamon Streusel
Recipe Type: Dessert
Author: Lyn
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 20
Blueberry Muffins – everyone will enjoy them!
  • 2 Cups Blueberries (thawed if frozen)
  • 2 Tsp Unbleached All Purpose Flour
  • 2 Cups Unbleached All Purpose Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Sugar
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Milk
  • 3 Eggs
  • Streusel:
  • 1 Tsp Pure Vanilla Extract
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Terbinado Brown Sugar (optional)
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Unbleached All Purpose Flour
  • 1/2 Tsp Cinnamon
  1. Preheat oven to 350F
  2. In a small bowl, add Blueberries and 2 Tsp flour. Toss well and set aside
  3. For streusel: in a small bowl, add sugars, flour and cinnamon. Add coconut oil and combine with a fork. Set aside
  4. In a medium bowl, sift together 2 Cups flour, baking powder and salt
  5. In a large bowl, add sugar, oil, eggs, milk and vanilla. Mix well to combine
  6. Add dry ingredients to the wet and mix until just combined. Gently fold in blueberries
  7. Fill muffin cups about 2/3-3/4 full
  8. Take about a teaspoon of streusel and sprinkle on top of the batter in each filled muffin cup
  9. Bake for 30-40 minutes

Be sure not to skip the first step. Tossing your blueberries in flour will prevent them from sinking to the bottom of the batter.
I used Terbinado sugar to give the streusel a nice crunch. It is optional and was not in the original recipe

This recipe is slightly adapted from a recipe found at The Family Kitchen on Babble


I prefer Blueberries cooked rather than fresh. Or in a smoothie. However I end up having them, I always enjoy it!





Blueberry Muffin with Cinnamon Streusel




Pretty Blueberry Muffins


I know, we don’t eat muffins with a fork. Well, I kinda do…sometimes.. :-)


Muffin, unwrapped


Take a Big Blueberry BITE!


Bursting with Blueberries


Hey, speaking of appreciation… I’ve had some really awesome food bloggers give me some wonderful awards! I’m so humbled and thankful that my online foodie friends thought of me to give me these awards. So very humbled. I love what I do here at The Lovely Pantry and as I continue to grow, it’s really encouraging to know that there are people out there who understand what it takes to do this. We blog for many reasons including the love of food, the art of cooking, the love of sharing, the love of community and my personal favourite – photography. It feels great knowing that there are people cheering you on! I’m going to share the love in my next post.


Have a wonderful Sunday!



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Buttermilk Quick Bread

Mar 7, 2012 by

I’m quite fond of quick breads. I love how easy they are to make and the wide variety and variations of each recipe that I come across. I have yet to make a quick bread that I did not like. Granted, I scrutinize the ingredients very carefully before I decide to make it. Please allow me to formally introduce you to Buttermilk Quick Bread. A very simple bread that I have been making on the weekends if I have any buttermilk in the fridge. I found this recipe on one of my daily sources of inspiration: The Kitchn, and knew as soon as I saw it, that I was going to make it. I’ve made it 4 times already – twice plain, once with raisins and this past weekend, with blueberries. Versatile little quick bread, isn’t it? The original post, has a few other variations that look interesting to try too – like Pesto Loaf. (Are you imagining a green quick bread?)

I love that this plain bread is like a canvas. You can tweak it to your liking and chances are, it will turn out great.

Buttermilk Quick Bread. Profile.


Buttermilk Quick Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 8-10 slices


  • 2 Cups All-Purpose, Unbleached Flour
  • 1/2 Cup White Sugar
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 Tsp Salt
  • 1 Cup 1% Buttermilk
  • 1 Large Egg
  • 1/4 Cup Olive Oil


  1. Preheat oven to 350F
  2. Spray a loaf pan (9 X 5) and line with parchment. Spray parchment
  3. In a medium bowl, combine flour,sugar, baking powder, baking soda and salt
  4. In a small bowl, add olive oil, egg and buttermilk
  5. Add the wet ingredients into the dry. Combine gently until fully combined without stirring too much
  6. Add batter to the prepared loaf pan and use a spatula to ensure the batter gets to the corners
  7. Bake for 45-50 minutes until loaf has risen nicely, and is golden brown
  8. A toothpick, or knife after insertion, should come out clean
  9. Allow pan to cool for about 15 minutes before removing the bread and slicing to serve


For Buttermilk Quick Bread with raisins, add 1 Cup raisins to the batter and fold in. For Buttermilk Quick Bread with Blueberries, add 1 Tsp Vanilla to the wet ingredients and 1 Cup fresh blueberries at the end. Fold gently in to the batter.

The consistency of the batter is quite thick, so you have to gently spread into the corners with a spatula.


Quick Bread Batter


Ah! Perfection!


Buttermilk Quick Bread – Out of the oven


It’s best to use a serrated knife to cut this bread since it is a bit delicate.


Buttermilk Quick Bread – sliced



Buttermilk Bread



Buttermilk Quick Bread with Raisins


I like that because the batter was so thick, the raisins didn’t have the chance to sink to the bottom of the pan :-) For some recipes with a batter of thinner consistency, like the Ginger Carrot Bread, you have to toss the raisins (or small fruit like blueberries) in flour before folding them into the batter. So nice that I was able to skip that step.


Buttermilk Quick Bread With Raisins – sliced


Finally, with Blueberries. I wanted to cut the loaf to take a quick photograph however, I was entertaining so I did not want to cut it before we were ready to eat it. Everyone loved it!


Buttermilk Quick Bread with Blueberries


Happy Wednesday! I hope the week has been off to an awesome start! I’ll be back soon.

Cheers for now.




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Banana Berry Smoothie

Feb 23, 2012 by

I haven’t posted a smoothie to The Lovely Pantry in a while. My first (and only) smoothie post thus far was the Banana Nutmeg Smoothie. I think its safe to say that every smoothie that I make will have a banana in it. Everything else is purely optional. For  the past week, I’ve been eating soft foods and so smoothies almost became mandatory – which is great. I’ve been whipping up smoothies for me and the kids, and even allowing them to choose some of the ingredients. Great!


Banana Berry Smoothie


I generally keep smoothies pretty simple. Occasionally, I’ll add vegetables or a flavoured protein powder (if I’m making just for me).


Banana Berry Smoothie
Recipe Type: Smoothie
Author: Lyn of The Lovely Pantry
Prep time: 10 mins
Total time: 10 mins
Serves: 2
A quick fix smoothie
  • 1 Cup Almond Milk
  • 1 Cup Baby Spinach
  • 1 Banana
  • 1/2 Cup Frozen Berries (of more if you like)
  1. Place all ingredients in a blender
  2. Strain into serving cups (optional)


Banana, Berries, Spinach, Almond Milk


Frozen berries are always in my freezer specifically for smoothies. That way I have them on hand throughout the year and also I don’t have to add ice. I’ll use frozen bananas too if I don’t have fresh on hand. Whatever works, right?



My cousin told me that she adds spinach to her smoothies. I’ve been putting it in my smoothies ever since. You don’t even know it’s there. But I let my son put it in the blender so that he knows there is goodness his smoothie.


Spinach - the ingredient you don't realize is even there...




Into the blender they go


And here you have a healthy and refreshing breakfast drink!


Banana Berry Smoothie


Have a wonderful weekend everyone! Take good care of yourselves :-)







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