Blue Bridge Bakeshop

  "Bliss in Every Bite"

Vegan Chocolate Pate


12 ounces 60% bittersweet chocolate, finely chopped

3/4 cup nut milk, almond or cashew or coconut

2 tablespoons light corn syrup


4 ounces milk chocolate, chopped

¼ cup nut milk

1 tablespoon light corn syrup

3 tablespoons almonds, finely chopped


1-Put chopped chocolate in a large bowl.

2-Heat milk in a small saucepan over medium heat until it just comes to a boil, then pour over chocolate and let stand 3 minutes.

3-Stir slowly with a whisk until smooth. If bits of chocolate remain unmelted, microwave 30 seconds, then stir gently, until completely smooth. Stir in corn syrup.

4-Chill, stirring a couple of times, about 15 to 20 minutes, until it thickens.

5-Meanwhile line a 4x8 inch loaf pan with plastic wrap.

6-Place thickened chocolate into prepared pan and smooth top. Cover with plastic wrap and set aside

7-Repeat steps 1-3 using milk chocolate

8-Stir in chopped almonds and chill for 5 minutes.

9-Spread milk chocolate mixture over set semisweet chocolate, cover with plastic wrap.

10-Return to refrigerator for 20 minutes, remove and slice in 1 inch pieces and serve.

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Hello Spring Maple Pecan Cake - as baked on  "Georgina Life" February 26, 2018



3/4 cup maple syrup
1⁄2 cup pecans, chopped

2 tablespoons butter or margarine

1⁄2 cup sugar

1 egg, beaten

1⁄2 cup milk

1 cup cake flour

2 teaspoons baking powder


Preheat 350 degree oven

1 8 inch non-stick baking pan, round or square


Bring maple syrup to a boil, and then set aside.

Meanwhile, combine flour and baking powder and cream together butter and sugar.  Add egg to butter mixture and combine.

Stir milk alternately with flour into butter mixture, starting and finishing with flour.

Add maple syrup to baking pan and sprinkle pecans on top.

Cover with cake batter and bake 20 minutes, or until springs back to touch.

Turn upside down and serve with ice-cream.


** Note; if using large muffin tin reduce maple syrup to 2/3 cup and pecans to 1/3 cup and divide evenly between six muffin tins.

To make cake flour combine 1 ¾ cup of all-purpose flour with ¼ cup corn starch


To substitute honey for sugar, add 1/3 cup of honey and reduce milk by 2 tablespoons.


For Vegan substitutions


Replace butter with vegan margarine,

Egg with flax seed substitute- see directions below,

Milk with any nut milk or ½ cup water and 1/2 teaspoon vanilla extract


Egg Substitute


1 tablespoon ground flax seeds

2 -3 tablespoons water

Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.

Let cool before using in a recipe. (About 10 minutes).

This recipe makes 1 eggs worth