Hello world! Long time no see. Literally! The past few weeks have been very surreal as we’ve been self isolating for the better part of a month now. I’ve had a hard time mustering up the energy to write a post, but I thought it was about time I got back in the saddle.
Every once in a while I will get a message from someone asking if I know of any good gluten free or vegan recipes. The short response is usually a no. I just haven’t made many gluten free or vegan friendly desserts, so there aren’t any I can recommend without having tried them out first…until now!
I’ve come to realize that peppermint flavoured cookies are something that people either love or hate. I personally quite enjoy them, which is why these cookies made it onto my cookie baking marathon list before Christmas.
Happy Sunday everyone! I have been delayed posting this recipe as I have been knee deep in cookie dough for the past week, and have been busy running last minute errands before Christmas. Speaking of which, there’s only 3 more days to go! If you’re looking for any other last minute baking ideas, check out these adorable Chocolate Pistachio Christmas tree cookies!
I remember the first time I had any sort of freeze dried fruit. It was an orange segment decorating the top of a decadent, flourless, chocolate cake. I was blown away by how light and airy the orange piece was. It seemed to dissolve in my mouth so quickly, almost like cotton candy, but the flavour was so bright and intense. Since then, I’ve been wanting to try experimenting with freeze dried fruits, but have had difficulty finding any locally.
Earlier this week, we were invited over to my best friend’s house for a belated birthday celebration for her mum. My friend is an insanely good cook, and she prepared an incredible meal of roast lamb, chicken, veggies and saffron rice. As stuffed as we were, we still managed to finish the meal with an epic dessert featuring not one, but six cheesecakes!
We’ve had zucchini growing non-stop this summer. I can’t even estimate how many pounds of zucchini we’ve harvested from our one small plant. We’ve sautéed it, roasted it, grilled it, added it to soups, stews and sauces and it still keeps growing. I’d been running out of ideas on what to make with it, when someone suggested I should bake some zucchini bread.
These raspberry chocolate brownies combine two of my favourite things – chocolate and raspberries! Better yet, they take less than 15 minutes to throw together, and the recipe can be easily halved. Although I’m not sure why you would ever want to consider making a smaller batch…
There’s nothing better than sitting around a campfire making s’mores. It’s a beautiful ritual – laying out the graham crackers and carefully balancing a perfect square of chocolate on top. Then the anticipation of slowly roasting a big marshmallow, rotating it carefully, close to the flames, watching and waiting until its perfectly golden on the outside and gooey on the inside.
Do you like chocolate? Do you like caramel? Do you like rice krispies? If you answered yes to any of these questions, you’re probably going to like these chocolate caramel rice krispies squares.