Simple advice for a better life.

Fresh Fruit Sheet Cake  -  Plum fillingThis fresh fruit filled sheet cake is so light and airy, it practically melts in your mouth.

The cake is light not only in texture, but also in calories, due to no butter or sour cream, unlike many other delicious recipes.

Great recipe for beginner bakers, as it is quite simple to prepare, easy to slice, and really tasty.

Excellent as an after meal dessert, or a wonderful accompaniment to a refreshing cup of tea of coffee.


  •  6 eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup + 1/8 cup Canola oil
  • 2 cups all-purpose flour (I used unbleached)
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • Pinch of salt

Fruit Filling:

  • Fresh fruit of your choice (I used 8 Red Plums sliced into eight wedges)
  • 2 Tbs. light brown sugar
  • 1/8 tsp. cinnamon, ground
  • pinch of cloves, ground


  1. Line a 13 x 9 x 2 baking sheet with parchment paper.  Use Crisco to grease parchment paper bottom and sides.  Set aside.
  2. Preheat oven to 340 o F.
  3. In a large mixer bowl, beat the egg whites until they begin to fluff up (about 2 minutes).
  4. Gradually add sugar, and keep on beating.
  5. Add one egg yolk at a time, and continue beating.
  6. Mix in vanilla.
  7. In a separate bowl, mix flour, baking powder and salt.
  8. Gently fold the flour mixture into the egg mixture (I used a spatula).
  9. Scoop out into the prepared baking sheet, and smooth it out evenly with the back of a spoon, or a spatula.
  10. Arrange cut fruit on top of batter, to evenly cover it.
  11. Mix brown sugar, cinnamon and cloves (you may use other spices to complement the fruit of your choice)
  12. Sprinkle over fruit.
  13. Bake in preheated oven for 40 -45 minutes.
  14. Remove and cool in the pan for 10 minutes.
  15. Lift out the baked cake with parchment paper onto cooling rack, to cool completely.
  16. Cut into serving pieces, and sprinkle with powdered sugar before serving.




low cal scones 2I have been on a lookout for healthier version recipes of baked goods.

Most of us have a “sweet tooth”, which needs to be satisfied from time to time, so we strive to accomplish this without too much guilt, and try healthier recipes.

To be honest with you all, I prefer the regular recipes so much more, with all the butter and sugar, but reality hits home, when the lbs on the darn scale keep on creeping up… the good old saying comes to mind, “If you can’t have the original, you have to settle for a copy”.

These scones are very tasty, full of fruity flavor, and the lemon glaze balances it all very nicely.

I found the original recipe for Skinny Scones via Pinterest, but modified some ingredients, hence my version in this post.

These make a great snack, or a wonderful breakfast on the go.

low cal scones - freshly baked

This recipe yields 16 scones.


  • 3 cups unbleached all-purpose flour
  • 1/4 cup granular sugar
  • 1/4 cup light brown sugar
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp kosher salt
  • zest of 1 lemon
  • 4 Tbs unsalted butter
  • 3/4 cup Almond Milk
  • 1/2 cup Unsweetened Apple Sauce
  • 1/2 cup dried Cranberries
  • 1/2 cup dried Apricots, chopped
  • 2 Tbs white chocolate chips
  • 2 Tbs dark chocolate chips

Lemon Glaze:

  • 3/4 cup powdered sugar
  • 2 Tbs lemon juice

Mix the powdered sugar with the lemon juice to for a thick glaze.  Set aside.


  1. Preheat oven to 375 degrees F.
  2. Line two baking pans with parchment paper, and set aside.
  3. In a medium bowl mix flour, sugars, salt, baking powder, baking soda, and lemon zest.
  4. Cut the butter to small chunks and work them into the flour mixture with your fingers, to form a crumbly mixture.
  5. In a small bowl, mix the Almond Milk with the unsweetened apple sauce.
  6. Add half of this mixture to the flour mixture, and incorporate it evenly.
  7. Fold in the chopped dried fruits, and chocolate chips, as well as the remaining milk mixture.  Do not overmix.
  8. The dough is kind of wet and sticky.
  9. Flour your work surface, and your hands.
  10. Form two even dough balls, and place them on the flowered work surface.
  11. Flatten each, to form two round disks, about 1.5 inches thick.
  12. Cut each disk into 8 wedges (just like a pizza pie).
  13. Lift off from the work surface, and place each scone on the parchment lined baking sheets.  They will not spread much, so no need to allow too much space between them.
  14. Bake 15 minutes.
  15. Cool 10 minutes, and drizzle scone tops with the lemon glaze.







Strawberry Mousse Cake – Recipe

Strawberry season in my garden is here, hence perfect time to share a recipe for a delicious Strawberry Mousse Cake.

It’s quite simple to prepare, since it requires ready-made Lady Finger cookies, cake mix, whipping cream and fresh strawberries.

If you wish, you may prepare your own sponge cake from scratch, but this time I decided to use a cake mix.

Also, you may use the Lady Finger cookies as they are, or trim them off to the level of the cake, as I did.

This cake is best served the same  day, or the next day, at the latest, otherwise it will lose its freshness and texture.


  • 1 round 9″ vanilla sponge cake, cut in half horizontally, and trimmed off 1/2 inch around the edges)
  • 1 box of Lady Finger cookies (I used up 22 pieces)
  • 2 Tbs. Strawberry Jam, melted
  • 2 lbs. fresh strawberries, cleaned and stems removed
  • 1 egg yolk
  • 4 Tbs. granular sugar
  • 1 tsp. vanilla extract
  • 1 cup whole milk
  • 2 1/2 tsp. unflavored gelatin (I used Knox brand)
  • 1 cup whipping cream




  1. Puree 1/2 of the strawberries in a food processor, or a mixer.  Set aside.
  2. In a medium bowl mix the sugar, egg yolk and vanilla.
  3. Mix in the strawberry puree.  Set aside.
  4. In a large saucepan, mix gelatin and milk, and heat it until gelatin has dissolved.
  5. Pour in the strawberry mixture and continue heating until it all blends together.
  6. Remove the mixture from heat, and place the saucepan in cold water, to cool off to room temperature.
  7. Using a mixer, whip the heavy cream until stiff peaks form.
  8. Gently  fold it into the cooled  strawberry mixture.  Set aside.
  9. Dip one end of the Lady Finger cookies into strawberry syrup, or melted jam.
  10. Line a 9 inch spring form pan sides with Lady Finger cookies (dipped side down), and cover the bottom of the pan with first layer of sponge cake (as shown above).
  11.  Slice some of the remaining strawberries in half, and arrange on top of the first layer of the sponge cake.
  12. Pour half of the mousse over the sliced strawberries.
  13. Place the 2nd layer of the sponge cake over the mousse layer.
  14. Pour the remaining mousse over the cake layer, and smooth it out evenly.
  15. Refrigerate for 4 hours, to set.
  16. To decorate the top of the cake, arrange the remaining strawberry slices over the top of the mousse.
  17. Dip a pastry brush in melted strawberry jam, and brush over the top of the layered strawberries.  I also brushed some melted jam over the trimmed tops of the Lady Finger cookies.
  18. Keep refrigerated, until ready to serve.





Baking cookies is a fun family project anytime of the year, but especially exciting before Christmas, because not only family and friends enjoy them, Santa expects some as well.

If you are getting ready to do some baking, and not sure where to find “winner” recipes, Suburbangrandma will help y0u out by providing you with links and pictures of her favorite recipes.


These are my two most favorite cookies.

Cream Wafers     and       Butter Cookies    (heart shaped for Valentine)

Pecan Butterballs    and    Tea Tassies.

Pecan Butterballs are very easy to make, but the Tea Tassies require a little more time and patience.  They both are so scrumptious.

Dycio Crescents    and   Sugar Cookies.

These crescents are lightly sweetened, and require a little more playing with than the sugar cookies, but so worth it.

If you prefer to make truffles, rather than baking cookies, both of these recipes are easy, and decadent.  How can anyone go wrong with chocolate, right?

Oreo Chocolate Truffles   and   Ginger Chocolate Truffles.

Here you have two more no-bake recipes for delicious desserts anytime, or for the holidays.

This is a great baking project with your young children, or grandchildren.

Chocolate Scotcheroos   and   Chocolate Oatmeal cookies.

If you like a little citrusy  flavor to your cookies, you will find a perfect balance between lemon and sugar in these Glazed Lemon Cookies.

My list would not be complete, if I did not include America’s favorite cookies, the ever so popular Chocolate Chip cookies.

These are jumbo size, but you will agree that they are the best chocolate chip cookies you ever tasted.  So soft, chewy, and full of chocolate goodness.

I am sure this list will suffice for this holiday baking, and by next year I will have additional recipes to share with you.

I am always looking for new recipes, your favorite, to share with ME.

Please send me your favorite cookie recipe to try out, and to post.

Thank you.

Merry Christmas!!

Happy Holidays!!




Celebrating my daughter’s Birthday always involves  CHOCOLATE and salted CARAMEL…..she loves this combination.

I wanted to try a new recipe, rather than baking the same cake third year in a row, and found these very easy Chocolate Fudge Cupcakes, with salted caramel frosting, via picture on Pinterest.  

You may check out the recipe on the original site, but I will also list the ingredients and directions, since I made some minor adjustments.

This project could not get any simpler, since even though it requires some work from scratch, the main ingredient for the batter is Devil’s Food Cake Mix from a box.

Sometimes it is good to welcome in some simplicity to complete a special project, and to share it with all of you.



This is my daughter’s most favorite Birthday Cake, Chocolate Cake with Fleur De Sel Caramel. Click on this link to view the full recipe.

Now lets get back to the Chocolate Fudge Cupcakes.

Cake Ingredients:

  • 1 box Devil’s Food Cake Mix
  • 1 small box of Jello Chocolate Fudge instant Pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil (I use Canola)
  • 1/2 cup milk
  • 1 cup sour cream

Cake Directions:

  1. In a large mixer bowl, place all the above ingredients.
  2. Beat on medium speed about 2 minutes, until well incorporated.
  3. Line 2 cupcake pans with cupcake liners (I used 22 liners).
  4. Fill each liner with about 1/4 cup of cake batter.
  5. Bake in preheated oven at 350 degrees for 20 minutes.
  6. Remove from oven, and set aside to cool off.

Salted Caramel Frosting Ingredients:

  • 1/2 cup salted butter (1 stick)
  • 1 cup dark brown sugar (I used light brown sugar)
  • 1/3 cup heavy cream (whipping cream)
  • 1/4 tsp. salt (I used 1/8 tsp)
  • 2 -3 cups powdered sugar, sifted (I used 2  1/2 cups)
  • 1 tsp. vanilla extract (optional)
  • 22 chocolate chip morsels, for decoration (optional)

Directions for Salted Caramel Frosting:

  1. In a small saucepan, melt the butter, on medium heat.
  2. Add brown sugar, and heavy cream, and continue cooking, stirring constantly, until sugar dissolves.
  3. Add salt and vanilla extract (if using).
  4. Once it begins to boil, forming bubbles, cook for 1 minute, continuously stirring.
  5. Remove from heat, and cool completely (I poured it into two soup bowls for faster cooling).
  6. Pour the cooled caramel syrup into a medium mixing bowl, reserving 2 Tbs to drizzle over frosted cupcakes.
  7. Gradually add the powdered sugar, mixing well until creamy.
  8. Frost cupcakes.
  9. Drizzle frosted tops of cupcakes with reserved caramel. I also placed a chocolate chip morsel on top of each frosted cupcake, as a special touch.

These cupcakes were one moist chocolaty goodness, topped off with a perfectly salted caramel frosting.

My daughter was very happy with this selection, even though it was not a close match to her favorite cake.

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