It’s the most wonderful time of the year. Well…not quite, but almost and truth be told, I am here for it. Halloween decorations are down and I’m itching to get my Christmas stuff up. While I count down the days until December and I can officially “deck the halls”...
If you’ve known me a hot minute you know that I have a deep love (some might say obsession) with Nanaimo Bars. We are taking a confectionary soul mate kind of love here. They get me. When I’ve had a long day, nothing comforts me like a Nanaimo Bar. When I hit a milestone and need to celebrate, yep you guessed it, Nanaimo Bars are right there cheering me on. They’re my ride-or-die. My rock. My steady. My one true love.
Black licorice. Much like coconut you are other in or out. And let me tell you…I am ALL in for black licorice! Not “dipping my toe in the kiddie pool but full-on cannonball off the diving board into the deep end” kind of in. And these little all-sorts candies are...
Is there anything more comforting than a freshly baked cinnamon bun? Or do you call it a cinnamon roll? Bun, roll, whatever you wanna call it…it’s pure deliciousness. That burst of warm cinnamon-scented air as you open the oven door and pull out the tray. The bubbling crackling noise of the sugar, cinnamon, and butter filling boiling inside each little roll of puffed doughy goodness. Heaven. Pure and total comfort food heaven.
I wanted this dreamy dairy-free chocolate buttercream frosting to be the star of the show so I paired it with moist pumpkin espresso cake layers. The slight acidity of the espresso pairs well with the intense chocolate and pumpkin really smoothes both contrasting flavours out. Have you ever baked with pumpkin? Because you really should.
I’m not a crazy pumpkin person. It’s practically sacrilege to say that come fall but it’s the truth. Chai, on the other hand, I quite enjoy. It has a slightly spicey edge full of warm cinnamon notes. So I figured I could weather another pumpkin treat as long as I paired it with something I like. And the results were phenomenal. I can assure you pumpkin nay-sayers, it’s freakin’ delicious with chai.
I’ve never met a potato I didn’t like. Baked, mashed, chips, vodka. The possibilities are endless but what I really really really love me is a sweet potato. Straight up raw, peeled, and diced. It could possibly be my favourite type of root vegetable carb. And can I even start in on how dang good it is mashed, sprinkled with a healthy dose of mini marshmallows, sea salt, and baked until ooey-gooey sweet and salty perfection!
My Grandma Anderson made a mean spice cake. She would take out her 9x13 pyrex glass baking dish, a large mixing bowl, and start whisking away. If we were lucky she would let us grandkids lick the spatula when she was done.
Summer, that sweet season of freedom, late nights, and lakeside days, has come to a close. In an attempt to bolster my spirits and convince my children that not all things fall are fretful, I decided to bake up my first official “autumn” cake. I hope this Salted Maple Coconut cake is a tasty foray into fall for us all.
Sprinkles. The literal “fun” in funfetti. What is it about those tiny little colourful pieces of sugar delight that instantly bring a smile to the face?! You could be having the worst day, like the WORST day, and regardless, sprinkles will make you smile. They’re...