Author: LexaCakes

Cherry Blossom sugar cookies

Posted on by LexaCakes

hello all, spring is upon us!

I’ve been working on a Gluten-free, vegan sugar cookie recipe. Let me tell you it’s a little bit of a challenge. There’s still a lot of work to be done but for now, this is my regular sugar cookie recipe, slightly different with a cherry extract this time.

You can say I’m slightly obsessed with keys…I used them to my advantage as a reference point when decorating the cookies and when painting my canvas (pictured below). P.s  I just got The Lumineers Cleopatra vinyl in the mail ! I decided to paint a box with a similar design which makes it a Cleopatra box (Unlike the Pandora box which contained the evils of the world, this box contains all the wonders of the world ) .

I’ve discovered an affinity for spending countless hours with a piping bag or paintbrush working on various canvases. Some don’t really understand it but it’s incredibly therapeutic and is the patience test.

 

My last recipe was featured in the Vitamix Feed on FeedFeed! Check it out, they share a bunch of delicious recipes!

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always I’ll share a song in the same theme… An oldie but still a goodie ; Flowers in your hair by The Lumineers.

~Lexa ♥

Vegan Cappuccino ice cream cups

Posted on by LexaCakes

It’s thursday and i’m reminiscing about having cappuccinos in Greece and espresso in Italy. We had a snowfall here in Ottawa and it’s crushing our spring spirit. Yesterday I made the perfect breakfast, A tofu Benedict. You can find a delicious recipe to a vegan hollandaise sauce here. These Bloggers are in Toronto and I absolutely love their recipes! I pan fried my tofu with a Chipotle lemon seasoning and salt and pepper, put it on toast with tomatoes and avocado and you’ll be happy as ever… you guys have to try it !

_MG_8514

Anyways, I had leftover Tofu and Coconut meat, so I decided to make something out of leftovers!

 

Can’t function without having a cup of Joe? Kick it into high gear with this beauty! A cappuccino ice cream cup to the rescue! It’s a great alternative to the ever so popular high sugar/high fat drinks at Starbucks. It’s raw, full of delicious protein and natural sugars to get you going… did I mention it’s delicious?

_MG_8534

 

_MG_8546

 

 

 

 

Ingredients:

Crust

1 cup sliced almonds

2 dates (preferably medjool)

1 tbsp  cocoa nibs

1 tbsp coconut oil

1 tbsp maple syrup

pinch of sea salt

Light layer 

1 cup coconut meat

1 cup tofu (firm or light firm)

1/2 tbsp vanilla extract

1/4 cup maple syrup

5 tbsp cashew butter ( or 1/2 cup soaked cashews)

1 tbsp coconut oil

2 tsp Agar powder  (Why agar powder? It’s a gelatin substitute to help with the consistency.)

2 tbsp espresso powder

chocolate layer

save 1/3 of the light layer and add

1 tsp cocoa powder

1 tsp coconut oil

A dash of caramel flavoring (optional)

_MG_8550

_MG_8543_MG_8533

Instructions :

  1. In a food processor blend all the ingredients for the crust until it is well combined.
  2. Fill cupcake liners or reusable silicone cups ( I found these at Dollarama !) about 1/4 of the way. Place the crust in the freezer until the next layer is ready to pour.
  3. For the Light layer: blend all the ingredients until it is smooth (the coconut oil should emulsify the mixture). Pour the batter in the cup about 2/3 of the way and set in the freezer.
  4. You will have enough of the mixture left to make your chocolate layer and a final light layer.
  5. Decorate as you please… Make latte art if your heart desires.
  6. Keep frozen because they melt quickly!

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

12970115_10154139115401318_1459667835_oAs always enjoy your lovely day, here’s a song Cleopatra by The Lumineers (Their album is out tomorrow guys!)

~Lexa ♥

 

 

 

 

 

Apple Pear Pie

Posted on by LexaCakes

It’s National π day!

Here’s a recipe for the math geniuses or the pie lovers you know.

Apple And Pear Pie ( recipe inspired by Mind body Green) 

Crust

2 tsp of ground flaxseeds (make flax egg by adding water and letting it rest for 10 minutes)

1 tbsp of water

3 cups of walnut pieces

1/4 tsp of sea salt

1 1/2 tbsp of coconut oil

2 tbsp of maple syrup

For the apple & pear filing

2 Large apples (pink lady is the type I used) , Peeled and thinly sliced

1 large pear, peeled and thinly sliced

3 tbsp of maple syrup

3 tbsp of orange juice

1 tsp of ground cinnamon

  1. Preheat oven at 350º. Grease a 9inch pie plate with coconut oil and set aside.
  2. To prepare the crust: place the walnuts in a food processor until it is well ground. Add the rest of the crust ingredients and pulse until combined.
  3. Press the crust in the pie plate and bake for 10 minutes. Depending on your oven, you might have to watch this closely since my crust burnt a little. Remove from oven and let it cool for about 10 minutes.
  4. To prepare the apple & pear filing, whisk the maple syrup, juice and cinnamon. Coat the fruit in the mixture and seperate the two once they have been well coated. you want to keep the orange mixture to make a syrup later on.
  5. Place the slices on the crust. Bake for about 20 minutes, remove from the oven, cover with aluminum foil and bake for another 25 minutes or until the apples are soft.
  6. In a small saucepan, place reserved filling mixture on medium heat and let simmer. The mixture will be reduced and you’ll have a syrup to finish off the recipe.
  7. Enjoy! (P.s when you slice your pie pieces it will most likely come out like an apple crumble… but it’s the taste that counts!)

_MG_8329

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your lovely day, here’s a song that is fitting for the weather since spring is almost here! Another Day by Ray Lamontagne.

 

Thank you for all your support,

~Lexa

Vegan Angel food cake

Posted on by LexaCakes

I wrote down the recipe but someone in my household threw it out…So I tried to remember it as accurately as possible. I paired this version of angel food cake with lemon and blueberry because it’s one of my favourite combination. It’s similar to a Too Tall cake from M&Ms when you leave it in the fridge for a few hours.

_MG_8276

_MG_8271 copy

This recipe makes a thin 9″ round cake which I cut into triangles to make a tall slice of cake. I’ve only made it once but results may vary every time.

Vegan Angel food cake

1/2 cup of chickpea liquid

1 cup of sugar

1/8 tsp of salt

1 cup of flour, sifted

1/2 tsp of vanilla extract

1/2 tsp of orange extract

1 1/2 tsp of cream of tartar

  1. Beat the chickpea liquid for about 4 minutes or until you reach soft peaks.
  2. Blend the sugar in a food processor for about 10 seconds.
  3. Add the cream of tartar, sugar and extracts in the mixture. Beat until it reaches stiff peaks.
  4. Preheat oven to 350º
  5. Gently fold in the flour until it is well incorporated.
  6. Spoon the mixture into an un-greased pan. I used a springform tube pan.
  7. Bake for about 20-25 minutes or until the tester comes out clean.

Top it off with blueberries, blended blueberries and coconut sugar and  homemade lemon coconut whipped “cream”.

Enjoy!

_MG_8270

_MG_8267

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

12834794_10154047210131318_1043326449_n

As always enjoy your lovely day, and here is a song Good to be alone by Matt Corby. He’s an Australian singer and this is his first full length album. Wonderful voice and his songs are incredible. 

Thank you for all your support,

~Lexa

Smoothie Bowl Crêpe

Posted on by LexaCakes

I’m back!

A while back, I saw a buzzfeed post on the Jamie Oliver recipe of a smoothie pancake. Here’s my take on my favorite smoothie bowl… but of course it is dairy and egg free!

_MG_8253 copy

Smoothie Bowl crêpe

  • 1 cup of blueberries ( frozen or fresh)
  • 2 large ripe bananas
  • 1 large can of coconut milk (398 mL)
  • 1/2 large avocado
  • 3-4 cups of whole-wheat flour
  • 2 tsp of baking powder
  • 1/4 tsp of kosher salt
  • 1 tsp of vanilla extract
  • handful of frozen berries
  • olive or coconut oil to coat the pan

Blend all the ingredients except for the blueberries in a high speed blender until it is well incorporated. Fold the blueberries in the mixture. Cook in a non stick frying pan over medium-high heat. The goal is to spread the mixture around so the crepe is as thin as possible. You can use oil if it sticks. Flip the crepe when it starts to brown. Serve warm with the orange maple glaze, fresh fruit and whipped coconut cream.

Orange maple glaze

I made an orange juice out of 2 large oranges and added just a squeeze of lemon juice blended with 1/2 cup of ice and a little bit of water. I strained the mixture to remove some of the pulp and was left with a frothy Orange Julius styled orange juice! So delicious. I kept some of the froth and mixed it with a little bit of maple syrup.

_MG_8231 copy

I’ve been drawing so much my pens are running out of ink. I’ve been in the process of starting a stop motion recipe which is a slow moving project but will hopefully be up within the next few month, fingers crossed.

Here are a few drawings of Classical composers in the kitchen.. I was moved by some pieces that I saw performed by the National Arts Centre Orchestra.

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your lovely day, and here is a song called Hey, No pressure by Ray Lamontagne.. his new Album Ouroboros was released today and is a work of art and self-reflexion.

12810189_10154023140111318_1073912560_o

Thank you for all your support,

~Lexa

Don’t forget to check out my last post Afternoon Tea London Fog Doughnuts.

Afternoon Tea London Fog Doughnuts

Posted on by LexaCakes

Good Day Everybody!

It’s February 11th, in just a few short days people all over the world will be celebrating their love for each other… that’s right it’s Valentine’s Day. Or as I call it, Single Awareness Day. February 14th in my books is when I snuggle up with a cup of tea and watch my favourite movie, but lets face it .. I do that everyday. I have this tradition with my best-friends where one of us hosts a dinner party. Here’s an example of what you and your friends or  you and your significant other can do. Tea lovers and vegans unite on february 14th, this recipe will make your taste buds so delighted.  A vegan feast of baked doughnuts, Vegan Raspberry mint chocolate Macarons and homemade Rye bread tomato sandwiches. Don’t forget to put the kettle on!

_MG_7763 copy

_MG_7803 copy
_MG_7761 copy

_MG_7792 copy

What is a London Fog you ask? Contrary to popular belief, it is not native from London, England . It’s a beverage that apparently originated in Vancouver, British Columbia which consists of Milk, Vanilla Syrup and Earl Grey tea and water. The taste profile is a strong bergamot flavour with a hint of vanilla. A wonderful drink for a cold winter’s day. If you haven’t tried it , you’re missing out !

This summer I went on a hike in the Gatineau Hills with my family and a family friend and we thought a donut( or doughnut how ever you want to spell it) was a rewarding treat after climbing hills. We went to a bakery in Ottawa called Suzy Q doughnuts. A cool feature about Suzy Q’s is that you can order their doughnuts online… Just like pizza… So if the recipe doesn’t turn out, you have a plan B ! Where am I going with this story? Oh right, We ordered a 6 pack, one of which was a London Fog flavour ! I was thinking of them last week when I made London Fog macarons and I thought I would recreate them.

Related topic : Donut Go breaking my heart…

Unrelated yet related topic : I made a trip video with footage from my Euro Trip last fall… check it out ! Topdeck Mega European

Here’s the recipe !

Baked Vegan London Fog Doughnut :

ingredients for the dough ~ (I modified Chloe Coscarelli’s Doughnut recipe)

Makes 8 large doughnuts

  • 2 1/2 cup of all purpose flour
  • 1/3 cup of coconut sugar
  • 2 tsp of baking soda
  • 2 tsp of ground nutmeg
  • 1 tsp of sea salt
  • 1 cup of hemp milk* ( or any other non-dairy milk)
  • 1/4 cup of avocado oil
  • 1/4 cup of Apple Cider Vinegar
  • 1 tsp of pure vanilla extract and 1/2 tsp of vanilla bean powder

London fog Glaze

  • 1 cup of powdered sugar
  • 2 tablespoons of hemp milk* ( or any other non-dairy milk)
  • a few tablespoons of concentrated earl grey tea ( I used a Tea called Earl Grey Creme black tea from Teavana because it has beautiful marigold petals and a lovely vanilla undertone. I mixed it with Honeybush Vanilla Herbal tea. )
  • 1/8 tsp of vanilla powder or to taste

* I made my own hemp milk by blending 1 cup of hulled hemp seeds, 4 cups of purified water, vanilla powder and a tiny bit of maple syrup for 60 seconds in my Vitamix. I’m growing on the flavour but it might not be everyone’s favourite.

  1. Preheat your oven to 375 degrees. Lightly grease a doughnut pan.
  2. In a large bowl mix , whisk all of the dry ingredients.
  3. In another bowl whisk the wet ingredients together. Add the wet ingredients to the dry and whisk until well combined.
  4. Grab a pastry bag with a round tip and fill it to pipe your doughnut shape, place the pan in the oven and bake for 12-14 minutes or until your toothpick comes out clean. Let your doughnuts cool until they slightly warm to touch before removing from pan.

To make the glaze:

In a medium bowl, whisk  the sugar and add 1tsp or liquid at a time alternating between the milk and the tea until well blended. You might need to add more icing sugar. At first I made a concentrated syrup because I added too much tea. It still turned out alright!

Enjoy the recipe and let me know if you decide to try it ! If you have any questions or comments feel free to send me an email at lexacakesbakery@gmail.com .

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your day, and here is a song I think you’ll absolutely adore by Ray Lamontagne (I saw today that he will be at a festival in Ontario in June and I just have to go!). Here’s You are the best thing . “If music be the food of love, play on. ”

To my fellow bloggers thank you for your support and I would love to chat with you !

~Lexa ♥

Vegan Cheezecake

Posted on by LexaCakes

Valentine’s day is approaching and I have tricks up my sleeve. If any of you are in the market for handmade personalized treats that are catered for most intolerances , I’m your girl. You have two weeks left to send me a message and I will do my best to accommodate your requests. I do however use tree nuts often and cannot make something absolutely nut free.

Cheesecake has and always will be my favourite dessert. For many it is enjoyable for the first few minutes and then it is not, if you know what i’m saying. I’ve worked around with a few combinations and I think I found the right balance. My all time favourite recipes are in the Oh She Glows cookbook and I’ve made her Raw pumpkin-Maple pie so many times I almost know it by heart. No wonder she won so many awards! Her cookbook is a must-have if you do a lot of plant-based cooking.

Side note, you will see below that I added a picture of my room that I recently renovated. I am extremely happy and proud with the finished product. One thing I have to note is chair rails was a thing of the past and shouldn’t be installed these days. If you do end up needing those decorative frames, just use nails. There’s no need for carpenter glue.

So here’s my take on what should be the best cheezecake you have ever tasted.

Choco-Raspberry love Cheezecake

Crust layer :

  • 1/4 cup of pitted dates , soaked in warm water for about 10 minutes and drained
  • 1 cup of gluten-free rolled oats
  • a pinch of sea salt
  • 3 tablespoons of Coconut oil, melted
  • about 6-8 cookies Gluten-free and vegan, I used chocolate peppermint cookies (Lucy’s) that I got for 50¢ from Bulk Barn because it was left from the holiday stock..

For the cheezecake layer :

  • 3/4 cup of raw cashews, soaked overnight and drained
  • 1/4 cup of macadamia nuts, soaked overnight and drained
  • 1/2 cup of coconut oil
  • 2 tsp of vanilla extract
  • 1/3 cup Maple syrup
  • 1/4 tsp of sea salt

 

  • 1/2 cup fresh raspberries for the raspberry hearts

 

  • 1/4 cup of cocoa powder for the chocolate layer

  1. Preheat the oven at 350 ºF and grease a springform pan ( be careful when removing the pan from the freezer later on because I was impatient and broke it the hinge).
  2. In a food processor or high speed blender, combine all the oats, cookies and salt until crumbly. Add the coconut oil and dates and process until it is well combined. If it’s too thick add a little bit of water, if it’s not thick enough add more oats.. trial and error my friends!
  3. Press the mixture in the springform pan and bake for about 10-12 minutes or until slightly golden. let cool at least 20 minutes or place in freezer.

for the cheezecake

  1. Drain and rinse the cashews and macadamia nuts. Combine all ingredients except the raspberries and cocoa powder in a high-speed blender until smooth. If the consistency is too thick you may add a tbsp of dairy free milk.
  2. Seperate the vanilla mixture into two. Pour one of the halves over the cooled oat layer. Seperate the last half into two and blend the raspberries with one and the cocoa powder in the other.
  3. Spread the chocolate layer over half or do as you please and finish off by piping little hearts with the raspberry mixture.
  4. Allow to set in the freezer for at least 5-6 hours , preferably overnight and remove from freezer at least 10 minutes before serving.

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your lovely day, and here is a song I think you’ll absolutely adore Coloring by Kevin Garrett. Good vibes for the weekend !

Here’s my room !

alexaroom copyalexaroomdoneThank you for all your support,

~Lexa ♥

 

Vegan Quinoa Cookies

Posted on by LexaCakes

So you walk into Costco with a smile on your face ( or maybe you’re in a bad mood because you couldn’t find a parking so you had to park in the next strip mall) and  you peruse through the tall steel armoured aisles in search of the next best thing in bulk purchases. Whether you’re looking to get a television, books or your regular case of fresh produce there is always something that tempts you into bringing it home. Every time you mindlessly go through the “packaged snacks” aisle. You see a bag of chocolate covered almonds or a box of individually wrapped GoGo Quinoa cookies  (but you all know one cookie doesn’t cut it.) And when they sample them, it makes you even more inclined to getting them.

I wanted to make something that resembled those wonderful treats but that weren’t as crunchy and packaged.. They were a huge hit with my coworkers and my family ate some so they must be good.

So here’s my take on it

Vegan Chocolate chip Quinoa cookies

  • 2 cups of quinoa Flour
  • 1 tsp baking soda
  • 1/4 tsp of salt
  • 2/3 cup of coconut oil, melted
  • 1 1/4 cup of coconut sugar
  • 1 tbsp of ground chia seeds
  • 3 tbsp of water (for “chia egg”)
  • 2 tsp of vanilla
  • 1/2 cup of Enjoy life chocolate chunks, chopped

instructions

  1. Preheat the oven at 350º
  2. In a preparation bowl mix the chia seed and water to make the chia egg, let cool in the refrigerator for about 10 minutes.  
  3. In a large bowl, whisk together all of the dry ingredients.
  4. In a seperate bowl whisk together the coconut oil and coconut sugar until smooth. Mix in chia egg mixture until smooth.
  5. Add the flour mixture to the wet mixture until well combined. You might need to roll it out by hand if it becomes too tough. Add the chocolate chunks.
  6. Roll the dough into 1 inch balls and place them on a parchment paper covered cookie sheet. Bake for about 8-12 minutes or until golden brown.
  7. The result will be a smooth cookie ( If you have leftover cookie dough, eat it.. it’s delicious!)

Share your treats, and if you make this recipe please tell me about it! Go find my facebook page and share my recipes!

As always enjoy your lovely day, and here is a song Space Oddity  performed by Passenger remembering the late David Bowie, such a great artist that will always be in our hearts.

Thank you for all your support,

~Lexa

Coconut nanaimo cupcakes

Posted on by LexaCakes

Guys, it’s 2016! I’m not making a year in review or resolutions post because as you can see I’ve delayed most of my work already. I didn’t complete the 12 days of holiday baking I started and I’m ashamed of admitting so.

I have to face the facts and come to a consensus : In 2016 I will complete every project I start ! Starting with baking things… you’ll see a minimum of one post a week from me.

I’ve had many requests from my friends to make a nanaimo cupcake recipe. Now the one that was sent to me sounded too sweet so I decided to make one myself. This is a Gluten-free, vegan cupcake recipe with a layer of coconut, a layer of “custard” ( which is basically just a vanilla cake) and finished off with a chocolate ganache. I brought these into work and they were a hit!

nanaimo cupcakes
nanaimo cupcake

I’ve started a Facebook page called Lexacakes for my baking where I’ll post recipes and hopefully someday someone will want to order something. Check it out, Like it and share it…just so I know some of you read this… These acts of kindness go a long way and maybe some day you’ll pop into my bakery and say : “Alexa I need 6 dozens of your sugar cookies ASAP.” Or maybe I’ll be the one leaving sweet treats at your doorstep (depending on where you are in the world). I am the food fairy after all…

So here it goes:

Nanaimo cupcake:

Cupcake layer

  • 1/2 cup of coconut milk (full fat)
  • 1/2 cup of water
  • 2 tbsp of whole psyllium husk (purchased at bulk food store because I don’t use it often)
  • 3/4 cup of maple sugar or coconut sugar
  • 1/2 cup of virgin coconut oil, melted and cooled
  • 1 tbsp of vanilla extract
  • 1/2 cup of Sweet Sorghum flour
  • 5 tbsp of coconut flour
  • 4 tsp of potato starch
  • 1 1/2 tsp of baking powder
  • 1/2 tsp fine sea salt
  • 4 tbsp of cocoa powder
  • 1/4 cup of finely shredded coconut

Chocolate Ganache

  • 1/2 cup of coconut oil
  • 1/3 cup of cocoa powder
  • 1/3  cup of maple syrup

Instructions

  1. Preheat the oven at 350º. This recipe made 10 medium cupcakes. In a large bowl whisk the coconut milk, water, psyllium, sugar, coconut oil and vanilla extract. Let the mixture stand for 5 minutes to allow the fibre to absorb the water.
  2. In a large bowl mix the flours, starch, baking powder and salt.
  3. Add the psyllium mixture to the dry mixture until well combined.
  4. At this point you will have to divide the mixture into two. Add the coconut and cocoa to one of the two and mix until well combined.
  5. The chocolate coconut layer is the base layer and the white “custard” is the second. Divide them equally among the baking tins.
  6. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cupcakes cool slightly before adding the ganache layer.

For the ganache: heat the coconut oil in a small saucepan until it is melted. remove from heat and add the remaining ingredients. Let the mixture cool until it thickens. If it does not, you can always make an ice bath and slowly thicken the mixture. Place in a syrup bottle and use it to pour the ganache freely on the cupcakes.

Enjoy!

 

As always here is a little piece of heaven to go with this little piece of heaven.. West by Sleeping At Last ( A very suitable song for the most western point I have been in Canada) . And another called Manufactured love by Michael Blume 

Thank you for all your support,

~Lexa

Spanakopita (spinach pie)

Posted on by LexaCakes

On the third day of Christmas the Food fairy made for me : homemade spinach pies.

This summer I went to Greece, ate amazing spinach pies and had been craving them ever since. These lovely little pockets are perfect for an appetizer this holiday!

You want an arm workout? You got it! Making these homemade spanakopita’s was the longest thing I have done yet. I made my own phyllo pastry and it took forever. I don’t recommend it if you’re in time crunch or have a dinner party to prepare for.

Spanakopita (spinach pies)

Phyllo pastry (recommend store bought because it’s not “quick and easy”)

  • 4 cups of all purpose flour
  • 1 tsp of salt
  • 1 1/3 cup of water, warm not hot
  • 1/4 cup olive oil

spinach & feta

  • 2 lbs of spinach, chopped
  • 2 tbsp of olive oil
  • green onion a small bunch
  • 1/2 cup yellow onion, diced
  • 2 cloves of garlic
  • 1 1/2 cups of crumbled feta
  • 2 eggs lightly beaten
  • 1/3 cup of chopped parsley (flat parsley not curly)
  • 1/2 jar or artichokes ,drained and roughly chopped
  • 1/4 tsp of nutmeg
  • 1/8 tsp of cumin
  • salt and pepper to taste

about 1/3 cup of olive oil for brushing the layers when assembling

  1. To make the phyllo, start by sifting the flour and salt in a large bowl. Add the water and oil and mix.
  2. Stir until it forms a ball of dough and knead in the bowl for about 10 minutes.
  3. Wrap in plastic wrap and let rest at room temperature for about an hour.
  4. Divide into 12 equal portions. Roll each portion out on a floured surface.keep dusting with flour and rolling. your pastry should be about 14×18 inches.
  5.  Separate the sheets using parchment paper. Use them immediately or freeze them FLAT ( I made the mistake of rolling it but it stuck to the parchment and many hate words towards Phyllo were said)
  6.  Preheat oven to 350.
  7.  Heat olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  8. In a medium bowl mix together eggs, artichoke and  feta. Add to the spinach mixture.
  9. To make triangle spanakopita, take a rectangular phyllo sheet and fold it in half in width.
  10. Brush with olive oil everytime you fold.
  11. Place about 3 tablespoons worth of the spinach filling at the bottom and fold up diagonally. And again until you reach a closed layered triangle.
  12. Repeat for 11 others or make a layered spanakopita .
  13. Bake for about 30-40 minutes . Let cool because they come out piping hot! Enjoy 🙂IMG_7075copyIMG_7071copyIMG_7066copyIMG_7065copy

And as always here is a song , Christmas time is here a cover by Daniela Andrade.

Hope you enjoy my delicious recipe and look forward to the next 7 days of holiday baking.

I also created a Facebook page for my baking! Just search Lexacakes and you’ll see me there, like my page so you can get the recipes when I post them! Thanks for the support ♥

Warm holiday wishes ◊

~Lexa