Today’s recipe share is from Shauna Sever’s wonderful book ‘Real Sweet’. This simple recipe uses turbinado sugar to give the brittle some brown sugar flavour but keeps the cookie nice and crisp. If you swapped in granulated sugar you defeat the purpose of the ‘brittle’ as the cookie wouldn’t have the same texture. The recipe…
White Chocolate Orange Scones
White Chocolate Orange Scones Ingredients: 2 1/4 cups all-purpose flour 1 tablespoon baking powder 2 tablespoons sugar 2 teaspoons grated orange zest 1/2 teaspoon salt 1/4 cup sour cream 1/4 cup orange juice 1/2 teaspoon pure vanilla extract 1 large egg 12 tablespoons (3/4 cup) cold butter, cut into small pieces 4 ounces white chocolate…
Butterscotch Cupcakes
The butterscotch flavour comes from the brown sugar and butter in these moist sweet cupcakes. Did you know both butterscotch and toffee are part of the caramel family. Butterscotch tastes similar to caramel but is sweeter and more butterty in taste which is most likely why I thought they were fantastic. It is amazing the…
Zucchini Bread
Zucchini is one of those vegetables that doesn’t do much for me. Truth be told, no vegetable really does that much for me but I know I need to consume them. Other than potatoes that have been deepfried and I’m not sure I should count that?! Zucchini does redeem itself fantastically when grated into a…
Chewy Brownies
Brownies are the quintessential sweet treat. Chocolatey, sweet, chewy, portable and easy to make. A chewy brownie with a fudgey consistency is my go to. Others prefer a cakey brownie but I find they lack a depth of flavour I crave. Today’s recipe from America’s Test Kitchen is a sure fire winner with 3…
Rainbow Sprinkle Bread
Rainbow Sprinkle anything shouts ‘Spring’ to me, and with April upon us now is the perfect time to share this fun recipe from the Bake Feed magazine. Seems the creator of this Rainbow Sprinkle Bread loves cake about much as I do. Although this recipe is baked in a loaf pan it is cake…deliciously sweet,…
Pumpkin Scones with Maple Frosting
If you’ve been following my blog for a while you know I love scones and today’s scones are from Sarah Kieffer’s ‘The Vanilla Bean Baking Book‘. Perfect for breakfast, brunch, afternoon coffee or as a little pick me up anytime I think a well made scone cannot be beat (well, maybe by a perfectly made…
Valentine Day Cupcakes (Peanut Butter)
Chocolate seems to be the flavour of choice for Valentine’s Day but if you’re looking to switch things up this year bake up a batch of PB & J cupcakes. Peanut butter cupcakes topped with a raspberry icing are a great way to show your love. The scent alone of these peanut butter cupcakes will…
Hashtag Pie, Oh My! Chocolate Chip Cookies Instead
I was looking for inspiration to fuel a stint of pie making. I figured a quick search on Instagram, maybe viewing a lemon meringue pie or an apple pie would get my creative baking juices flowing. Pie is just pie, right? After all the definition of pie is a baked dish of fruit, or meat…
Caramel Frosting
First comes Caramel sauce, next comes Caramel Frosting (or icing as we call it here in Canada). Well, actually, first comes the sugar and water boiled to a beautiful amber colour and then comes the cream, etc. but believe me you will not be disappointed in this sweet smooth icing and the extra effort…
Flourless Peanut Butter Cookies
I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies). I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl. With only 7 ingredients and one bowl…
Chocolate Scones
I’m bringing in 2018 with light tender chocolate chip scones. These scones come together quickly, in a matter of minutes, and bake up in about 25 minutes. So turn your oven on and get to work (well its not really any work at all). I brushed the top of these with cream instead of the…
