Category Archives: Deserts

Favorite Chocolate Cake – Spelt or Wheat

This has been our family’s favorite chocolate cake  for years – even superceeding the yummiest cake mixes, but since we’ve gone wheat free, I worked out the recipe for spelt flour, and we were all amazed. We simply couldn’t tell the difference. It was just as yummy as usual! 🙂

Spelt Chocolate Cake with  Italian Frosting and Shredded Coconut
Spelt Chocolate Cake with Italian Meringue and Shredded Coconut

So here’s both recipes, along with our favorite frostings. The Spelt recipe is first, then the wheat, then the instructions (which are the same for both), and then our favorite frostings.

The liquid quantities may seem a little odd with the spelt, but it’s what is necessary to make it work as spelt requires less water.

Spelt  Chocolate Cake

Ingredients: 2 c. spelt flour (I used 1 cup whole spelt and 1 cup white spelt) 1 tsp. salt 2 c. sugar or coconut sugar 2 tsp. baking powder 2 tsp. b. soda 3/4 c. unsweetened cocoa 3/4 cup milk 3/4 cup hot coffee (or 3/4 cup water +1/4 cup cocoa) 3 Tbsp cup vegetable oil 130 ml  fruit puree * 2 eggs 1 tsp vanilla extract


1. Sift together dry Ingredients in a mixing bowl.

2. Add oil, coffee and milk; mix at medium speed for 2 min. Add eggs and vanilla; beat 2 more min. (Batter will be thin.)

3. Pour into three greased and floured 8-inch cake pans. Bake at 325F for 20—25 minutes.

4. Cool cakes 10 minutes (in pans on wire racks). Transfer cake to sealed plastic container, and cool completely.

* Both recipes have been modified from the original which called for 1 cup oil, but I applied the baking rule of substituting up to ¾ of the oil  for a fruit purée (i.e. Applesauce, strained raspberry or strawberry sauce) I add sugar to the left over purée and heat to simmer to reduce it, then use it as a sauce instead of icing.

Wheat Chocolate Cake

2 c. all-purpose or unbleached flour 1 tsp. salt 2 c. sugar 1 tsp. baking powder 2 tsp. b. soda 3/4 c. unsweetened cocoa 1 cup milk 1 cup hot coffee (or 1 cup water +1/4 cup cocoa) 1 cup vegetable oil* 2 eggs 1 tsp vanilla extract
Follow directions as spelt recipe.

Favorite Frosting – Italian Meringue (Boiled Frosting)

Ingredients: 1 cup superfine sugar 1/3 cup water 5 egg whites, at room temperature 1/4 teaspoon cream of tartar


1. Put sugar in a small pot over low heat,  and gently pour water over sugar. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.

2. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

3. With the mixer running on low speed, pour the hot sugar syrup in a thin stream over fluffed egg whites, on the very edge of the bowl. When done pouring in liquid sugar, add vanilla.

4. Increase mixer speed to high and beat mixture until the egg whites are stiff and glossy. Spread the meringue over cooled cake.

Alternate instructions:

1. Microwave sugar and water together for 6— 8 minutes without stirring, until temperature reaches soft ball stage 235-240F.

2. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

3. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites, on the very edge of the bowl. Add vanilla and beat mixutre until the egg whites are stiff and glossy. Spread the meringue over cooled cake.

Cooked Frosting (Honestly don’t know the name, but we love it too! )


1 cup milk 5 Tbsp. flour ½ c. butter, softened 1 c. sugar 1 tsp. vanilla extract ½ c. Shortening


1. Combine milk and flour in a saucepan; cook until thick.  Cover and refrigerate. 2. In a mixing bowl, beat butter, shortening, sugars and vanilla until creamy. 3. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.

Spelt Cinnamon Rolls

Although I’ve made wheat based recipes, and LOTS of bread and cinnamon roles over the last 20 years, this is my first attempt at winging a spelt based recipe, and if my family’s smacking of lips and licking of plates is any indication, it was a success! Since our family is going wheat free, I’ve spent the last few weeks researching spelt, and it is easier to deal with in some ways, but harder in others. The best spelt bread take overnight, but deserts are just as easy, and in the case of my own cinnamon rolls recipe, which is bread dough based, the spelt is easier.

Spelt Cinnamon Rolls



2 cups whole spelt flour
4-5 cups white spelt flour
1 tsp salt
2 tablespoons fast rising yeast
2 cups very warm, but not hot, water
1/ 4 cup sugar (white sugar, honey, agave or coconut sugar)
2 tablespoons oil (I used grape seed oil)

Center spread

1 cup brown sugar (I used 1 cup white sugar mixed with 1 tablespoon molasses – but will probably try coconut sugar next time)
1 teaspoon ground cinnamon
1/4 cup melted butter


2 cups icing sugar
1/4 cup water


Mixing and First Rise:

1. Place water in small bowl or measure cup and stir in choice of sugar. Sprinkle in yeast and stir to blend. Let it sit to proof while gathering remaining ingredients.

2. Place the 2 cups whole spelt, and 3 cups white spelt in large mixing bowl

3. Add salt to flours and blend with flat beater.

4. Pour yeast mixture into flour/salt, then oil and beat at low speed just until it all comes together. The dough will be fairly wet.

5. Roll dough onto floured surface and knead until smooth and elastic, adding more white spelt flour as needed so that the dough does not stick to your hands.  This will be very short: 1-2 minutes.

6. Place in lightly greased mixing bowl, and let rise until double. Time will depend on room temperature and can happen in 30 to 120 minutes.

Forming Cinnamon Rolls:

7. Gently roll dough out onto floured counter, and cut in half.

8. Using a lightly floured rolling pin, roll out one half of the dough in the shape of a rectangel about 6 inches wide and 1/2 inch thick. Length wil vary.

9. Using pastry brush, brush half the melted butter onto dough to within 1/2 inch from long edges.

10. Combine brown sugar and cinnamon and sprinkle all over dough to within half inch from edge. Don’t worry about full coverage as you can brush it with your hand to even it out.

11. Starting at one long edge, roll the dough gently until it forms a long roll. When you reach the other edge, gently pinch the loose end into the rolled dough to seal it up.

12. Using a sharp knife, slice the roll into 1 inch pinwheels and lay on parchment paper covered cookie sheet, with each cinnamon rolls almost touching.

13. Repeat steps 8-12 with second half of dough.


14. Let rise for 30 minutes and preheat oven to 400F.

15. Bake for 25 -30 minutes until toothpick comes out clean.

16. Let cinnamon rolls cool.


1. Mix icing sugar and water till thoroughly blended.

2. Pour all over cinnamon rolls.


Pineapple in a Cloud

 Real whipping cream and pineapple: what’s not to like! 🙂

Pineapple Whip

This recipe is from an old magazine clipping that Lowell’s Grandma, Gladys Trenholm, passed on to us. It is at least 50 years old and is THE top dessert ever for our family. It was originally called “Pineapple Whip”, but since there is a well known modern recipe that is different and uses packaged whipping cream, we’ve decided to rename ours to:

Pineapple in a Cloud


1-cup white sugar
19 oz. Can crushed Pineapple
Pulp and zest of 1 lemon or 1 tsp. of lemon flavoring
1 Tbsp. Lemon juice
1-cup cold water
1 pkg. Gelatin (7g)
1-½ cups whipping cream (3 cups whipped)
1 tsp. vanilla


1. Boil sugar, pineapple, pulp, zest and juice for 10 minutes, remove from heat.
2. Meanwhile, dissolve gelatin in cold water.
3. Add gelatin and water to hot mixture.
4. Cool, stirring occasionally until as thick as honey.
5. Chill cream, bowl and beaters.
6. Beat cream and vanilla, fold into cooled mixture.
7. Chill and serve. Received by:

Granny Trenholm (1911-2011)

Chocolate Chunk Brownies

I’ve had this recipe for close to 20 years now from recipe cards that came in the mail. It is a family and church favourite, and I don’t know what else to say about these other than, “YUMMY!” Enjoy!

Chocolate Chunk Brownies


I only use Dutch Cocoa, versus “Fry’s Cocoa”, as we find it is richer in flavour, and the darker colour is more appealing.

Chocolate Chunk Brownies

For One 8 by 8-inch pan of brownies you will need:

½ cup butter or margarine

½ cup all purpose flour

1 cup granulated sugar

½ tsp. baking powder

2 eggs

½ cup toasted almonds, pecans or walnuts

¼ cup unsweetened cocoa powder

1 tsp. Vanilla

4 oz. sweet chocolate chips, or chocolate

1. Melt butter. Add the sugar, eggs, cocoa and vanilla. Combine the flour and baking powder. Stir into the chocolate mixture.

2. Toast the nuts by spreading in a single layer in a shallow pan. Bake at 325F for 10 to 15 minutes.

3. Add the chips or coarsely chop the chocolate squares, keeping in large chunks. Stir in the nuts and chocolate to batter. Spread batter in an 8 by 8 inch baking pan that is lightly greased.

4. Bake at 350F for 35 to 40 minutes or until a toothpick comes out barely moist. Cool in pan on a rack. Cut into squares and serve.

Apple & Skor Cream Cheese Dip

We tried this simply amazing dip at Arlo’s Honey Farm’s anual open house on May 26th, 2013. A big thanks to Ann for having the dip available to try, AND having the recipe all written out on recipe cards to hand out. When I make it in the next week, I will post the picture.

1 – 8 oz pkg – Cream cheese
1/2 to 3/4 cup Brown Sugar
Caramel Sundae Sauce
4 Skor Bars or Bits
4-6 Granny Smith apples

Beat cream cheese & sugra until smooth. Spread in 9″ pie plate.

Drizzle caramel sauce over that layer.

Top with chopped Skor bars. The easiest way to chop them is in a food processor set to “pulse”.

Slice and core Granny Smith apples to desire size to use for dippers.

Serve at room temperature.