In the spring and summer, I tend to gravitate towards more no bake recipes, as you don’t need your house to be warmer than it is already is and I usually find that they are faster to make! (When spring and summer combined are 5 months total, you have to maximise time outside. I think that s’mores are a favourite among most North Americans but if you don’t want to actually have a fire, you can get the delicious taste of a s’more without the work of a fire with this recipe!
If you are like me, you love the chocolate and candy that comes with Easter, and maaaaaybe buy a little too much and end up with leftovers. (Or if you’re entirely done yours already, there should be cheap chocolate available tomorrow- mini creme eggs, hopefully you are waiting for me!) Although just sitting and eating Mini-Eggs is a delightful prospect unto itself, I do enjoy working different candies into my favourite recipes to make more of a great thing- henceforth, I took my favourite chocolate chip cookie recipe, and added crushed and full Mini-Eggs!
When it is really cold out, or quite frankly, you are just hungry, oatmeal cookies are the perfect answer- you get a little bit of sugar for energy, you get a little bit of oatmeal for fibre, and the chocolate is just for fun! I took a monster cookie recipe with M&Ms and tweaked it a bit with chocolate chips, because I didn’t have M&Ms on hand and I had chocolate chips to use up- I also made a few small changes that I will note. These were a huge success with the family, and will absolutely be a re-do! Now to the cookies!
Cherry is one of my favourite flavours. Give me Cherry Coke, Cherry Sprite, cherry candy, the list goes on! It is fairly difficult to get your hands on cherry pieces for baking, though, at least here in Canada. So, I decided to go the cake mix cookie route with these. Baking from scratch can be a wonderful stress reliever, but cake mix cookies are a good way to come up with interesting flavours on a short amount of time- plus it is a good way to get into baking if you are new to it!
I’m going to be 100% honest and admit that I spend far too much time on Pinterest and Instagram looking at Christmas-themed appetisers and desserts. (If you are going to go for a theme, you may as well entirely embrace it, right?) One of my general goals for 2018 is to up my game in the arena of cake and cookie decorating, but as for right now, I wanted to find a dessert that looks adorable but doesn’t take a whole lot of decorating skill- these mini Christmas trees caught my eye, as they are entirely perfect for my needs!
Butter tarts are a quintessentially Canadian recipe, and regional variations can be found all over the country! I know that every country and region claims that their food is the best, and while I completely accept that some Canadian food is kind of weird and bizarre, butter tarts truly are the best of the best. I’ve given butter tarts to many people visiting Canada, and they have been enjoyed every single time! (The same can’t be said of nanaimo bars, ketchup chips, and poutine.) This is an easy to make recipe for butter tarts, for the perfect addition to your holiday menu!
Trifles are one of my favourite desserts to make; they are usually fairly easy to make and they present well with little to no extra work. Normally I make brownie/whipped cream/strawberry trifle but I was hosting friends for an early holiday party and I wanted something a little more wintery and festive. So, I decided to get creative and tweak the recipe a bit in order to fit the theme a little bit better- this recipe is perfect for any skill level in the kitchen!
As my Fall To Do List promised, this is the year that I learn to deal with pumpkins! While I love pumpkin pie and pumpkin tarts (so essentially the same thing in different sizes…), I figured it might be time for me to learn how to actually work with it. Once you know how, you can actually do a lot with pumpkin but I always found it a little overwhelming. My only work with pumpkins is pumpkin carving 15 years ago when cutting into it felt like a Herculean task- so, cooking with pumpkin as an adult, here I come!
Now that it is properly autumn, I’m turning to comfort foods. I’m not going to lie, there’s a lot happening in my life right now and it’s wonderful to be able to escape for a little bit and take some time to create something. I’ve been eyeing up pudding style cakes for a while- they scream “cozy” to me, and on the whole look fairly easy to make. (Sometimes I’m all up for a complex and detailed recipe, sometimes I just want to be able to throw things together and go. It was the latter this time…) This is an easy to follow recipe that is a great option for bakers of any ability!
After treating myself to my new Bobbette and Belle cookbook, I knew that I was going to have to make at least one recipe this week to christen it, and I was little overwhelmed by all of the choices, to be honest. I almost went with a loaf or muffins for classic fall comfort food, but we were having dinner with some friends and I never arrive without dessert- cookies it is! I’m still trying to work on expanding my repertoire in the kitchen and I have never worked with salted sweets before, so I knew what choice I had to make- Double Chocolate Fleur de Sel cookies.