Friday Finds

ginger jar and elephant ears art print via


Happy Friday! It’s time for another round of lovely links. Here are some of the beautiful and delicious things I’ve found this week…


This fabulous art print (shown above), which I would love to have in my family room.

I would totally devour these amazing-looking chipotle braised chicken nachos!

I really enjoy the blend of elegance and unique decorative touches in the lovely home of artist Dana Gibson.

I love honeycomb candy, so I might have to try this recipe for homemade honeycomb.

These chickpea pancakes with rainbow chard and lamb by Donna Hay look delicious.

I don’t normally like olives, but these crumbed and fried goat cheese-stuffed olives could make me change my mind. They look so good!

Talk about comfort food! This loaded baked potato casserole is making my mouth water.

I definitely want to bake a batch of these orange muffins sometime. They would be perfect for morning tea.

You can always count of Food52 for awesome recipes. These brown sugar saucepan blondies look like something I’d like to make again and again.

I feel like a kid again just looking at this wonderful banana split cake.


That’s all for this week. Have a lovely weekend, everyone!



Blueberry Lemon Sour Cream Muffins

Blueberry Lemon Sour Cream Muffins


Today, I’m sharing one of my all-time favourite muffin recipes with you. Who doesn’t love fresh blueberry muffins? They are such a classic, right? I absolutely LOVE this Blueberry Lemon Sour Cream Muffin recipe! These muffins are bursting with berry flavour.


Blueberry Lemon Sour Cream Muffins


A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar. I just love the little bit of crunchy sweetness the sugar topping gives these muffins.


Blueberry Lemon Sour Cream Muffins


Blueberry Lemon Sour Cream Muffins


Trust me, these muffins need to be in your baking repertoire. They’re fabulous! Honestly, they’re better than just about any muffin I have ever had at cafes. Seriously, they’re that good.


Blueberry Lemon Sour Cream Muffins


Enjoy the recipe…

Blueberry Lemon Sour Cream Muffins

  • Servings: 12 muffins
  • Print

These muffins are bursting with berry flavour. A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar.


Topping: (optional)

  • coarse sugar, to taste (approx. 2 Tbsp)


  • 1 1/2 cups all-purpose flour
  • 1 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda/ bi-carb soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 Tbsp unsalted butter, melted and slightly cooled
  • 1 cup/ 230g low fat sour cream (full fat sour cream makes the muffins too dense); you may substitute buttermilk or plain yogurt for sour cream, if desired
  • 1 tsp pure vanilla extract
  • 3/4 tsp finely grated lemon zest
  • 1 1/ 4 cups fresh or frozen blueberries


  1. Preheat the oven to 375F/ 190C/ 180C fan-forced.
  2. Butter a 12-cup muffin pan, or line with muffin cups/ pattypans.
  3. In a medium bowl, whisk 1 1/2 cups of flour with the baking powder, baking soda/ bi-carb soda, and salt.
  4. In a large bowl, using a handheld mixer or stand mixer, beat the egg at low-medium speed until frothy. Add the sugar and melted butter, and cream them together until pale yellow, about 30 seconds to 1 minute. Add the sour cream, vanilla, and lemon zest and mix until blended.
  5. Add the dry ingredients and mix at low speed (mark 1) until just blended. Then turn up the mixer speed (to mark 2) and mix for about 20 seconds, until batter looks a bit fluffier.
  6. In a bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, very gently fold the blueberries into the batter. (If you stir too much, then too much blueberry juice will colour the batter, which may give the muffins a slight greenish hue, once baked.)
  7. Fill the muffin cups 3/ 4 full of batter and sprinkle with coarse sugar. Bake for 25 minutes (15-20 min fan-forced), or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.



Friday Finds

Vincent Van Gogh - Blossoming Almond Tree (1890)

Hello! Happy Friday!

Hope you’ve all been having a lovely week! My week has been a little stressful, since my son hasn’t been well, but he’s fine now, which is such a relief. We’re going to go to a playground, today, to enjoy the beautiful spring weather we’re having here. It’s time to unwind and get ready to enjoy the weekend!

Oh, hey, I’m sorry I haven’t been been posting much lately. I have a few recipes ready to go. I just need to make time to edit the photos and share them with you. So, stay tuned for some delicious stuff coming up! In the meantime, I hope you’ll enjoy the links below.


Here are some of my favourite finds from this week…

This rhubarb pie is absolutely gorgeous!

I just love the bright, beautiful, family-friendly home of illustrator Brittany Viklund in Oklahoma City.

Just look at these exquisite mini poached pear cardamom cakes. They would be perfect for a special autumn dessert.

I’m definitely going to try this baking hack for using a can inside a round cake pan in place of a tube pan, the next time I want to make angel food cake.

These cinnamon sugar-coated baked pumpkin donuts look delicious!

Comfort foods don’t get much better than this hearty chicken tartiflette.

I would love to try making this stunning tiramisu cake! My partner loves tiramisu, so I’m always looking for recipes he might enjoy.

These DIY photo booth props are so cute! They would be a lot of fun for guests at any party.

I really want to make this Hawaiian shrimp scampi (aka shrimp truck garlic shrimp) soon. It looks so simple yet so tasty!

My new favourite home renovating show is Restored by the Fords. I absolutely love interior designer Leanne Ford’s stylish renovations of historic homes. She really knows how to breathe new life into an historic home, while respecting its original spirit. Of course, her own home in L.A. is super stylish and fabulous, as well. (I wonder what her take on my not-yet-stylish 1989 house would be… ?)

Cannoli is one of my very favourite desserts. I always get it, along with a cappuccino, at a local cafe. This recipe for homemade cannoli is on my must-try list now.


Have a wonderful weekend, everyone!


{Image, above, is Blossoming Almond Tree by Vincent Van Gogh (1890) found here. This is one of favourite paintings ever. It perfectly suits this lovely spring day.}

Friday Finds

Flowers from my son

Happy Friday!

Like many of you, I like to spend a little time throughout the week looking for new recipes, home design inspiration, and anything else which catches my eye. I am quite a collector, as you will see if you check out my Pinterest page. Since I find so many wonderful things every week, I thought it would be nice to share a handful of them with you for a new series of “Friday Finds”. I enjoy catching up on a few other bloggers’ Friday posts, like that. I want to join the party.

I hope you will enjoy some of the links I will be sharing with you. Here we go…


I just want to dig right into these baked chai donuts.

This chocolate hazelnut baklava looks to-die-for. I want to devour it right now.

Moussaka is one of my all-time favourite dishes. It’s like a Greek lasagna. This moussaka recipe looks delicious.

Although it is spring here in Australia, part of my heart will always be back home in America, so I still crave autumnal desserts at this time of year. This pumpkin and cream cheese cake looks so wonderful. I love the pretty criss-cross pattern on top.

Another autumnal recipe which I’m dying to try is this caramel apple sheet cake. I’m actually planning to go buy a sheet cake pan because of this recipe (and because I feel the need to have almost every kind of cake pan imaginable, which drives my partner crazy, haha).

If you ever have the pleasure of being in Sydney, Australia, you might want to try going on one of these gorgeous coastal walks. I know I plan to do that, the next time I’m there!

I’m smitten with this lovely white weatherboard house, built in the 1890s in Victoria.

This recipe for pan-seared scallops with chorizo and corn sounds so good.

As you may know, I’m a major s’mores fan. When I saw this graham cracker cake recipe, I swooned.

I don’t often tend to go for recipes which use a boxed cake mix, but these Texas sheet cake cookies look like they would just melt in your mouth. I might have to bake a batch of them soon.

One of my favourite cooking shows is Patti’s Mexican Table. I love her delicious recipes and her sweet personality. This veggie-filled Mexican lasagna is on my must-make list.

I have fallen in love with the beautiful landscape paintings by Michelle Morin.

I always enjoy the flavour of real maple syrup, so this maple cake with maple streusel looks dreamy to me.

Last but certainly not least, don’t miss this beautiful Hamptons-style home in Perth. It is a blue-and-white-filled vision of paradise. The master bedroom and lounge are just exquisite.

That’s it for this week! I hope you’ll come back next Friday for more lovely links. Have a great weekend, everybody!


(The photo, above, is of flowers my little boy picked for me, this week, at kindergarten, which he arranged on the kitchen counter when we got home. He loves to bring gifts home for me, which is so sweet.)


All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.


Cheesy Cauliflower Fritters

Who doesn’t love a dish that’s quick, easy, and full of delicious cheese? I know I do. Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They’re a perfect weeknight food.

Cheesy Cauliflower Fritters

I prefer making these cauliflower fritters with leftover roasted cauliflower, because I love the deep flavour from the cauliflower being browned in the oven. Using leftover cauliflower makes these fritters so quick to throw together. They can be on the table in about 15 minutes. You can use steamed cauliflower, instead, if you like. I’ve given directions for both roasting and steaming methods in the recipe, below.

Cheesy Cauliflower Fritters

You should use a really flavourful cheese, for these fritters, like sharp or vintage cheddar, for the best taste. You can use more than one kind of cheese, to make the fritters even more delicious. I like adding a crumbly Greek feta or smoked gouda.

Cheesy Cauliflower Fritters

I haven’t tried it, yet, but I’m guessing that these cheesy cauliflower fritters would make delicious vegetarian burgers. They have a great texture and hold together really well. They even taste good the next day, so they’re wonderful for an easy lunch.

Enjoy the recipe…

Cheesy Cauliflower Fritters

  • Servings: 20-24 fritters
  • Print

Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They're a perfect weeknight food.

Recipe adapted from Cauliflower Cheddar Fritters recipe on Gimme Delicious.


  • 1 head of cauliflower, washed very well under cold water
  • 2 cups shredded sharp or vintage cheddar cheese
  • ¼ cup parmesan, crumbly feta, or smoked gouda cheese (optional)
  • 2 large eggs
  • ½ cup all-purpose flour
  • Kosher salt, to taste
  • ½ tsp fresh minced garlic or ¼ tsp garlic powder
  • A dash of onion powder or fresh finely chopped chives, to taste
  • A dash of dry basil and/ or oregano (optional)
  • Extra virgin olive oil


  1. Chop cauliflower into small florets.
  2. To prep cauliflower, you can roast it or steam it. To roast: Preheat oven to 400F/ 200C/ 180C fan-forced. Lightly oil a baking sheet. Toss chopped cauliflower with a drizzle of olive oil. Spread cauliflower on baking sheet in a single layer. Roast for 20-25 minutes, until cooked through and browned a bit. Or steam cauliflower until tender, using a stovetop steaming pot.
  3. Pulse the cauliflower in a food processor until it becomes the texture of rice. Or chop the cooked cauliflower into very small pieces.
  4. Combine the chopped cauliflower, cheeses, eggs, flour, salt, and seasonings in a large bowl. Stir gently to combine thoroughly.
  5. Heat a large skillet on medium-high. Coat pan lightly with olive oil.
  6. Form cauliflower mixture into patties about 3 inches across, placing in hot oil as you go. (Just form the patties as you go, to save space in the kitchen, and to save time.)
  7. Cook fritters until golden brown and set in the middle, about 3-4 minutes per side. Cook the fritters in small batches. Set cooked fritters aside on a large plate or platter, covered with foil to keep warm until ready to serve.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.