Um, yum. These are so much more interesting and flavorful than your regular chocolate cookies. These combine chocolatey, spicy, sweet and salty flavours. They’re not for everyone, but if you are intrigued by the sound of cayenne, ginger and sea salt served up with a fudgey chocolate treat, these may be up your alley. We like them in our household as a special treat from time to time. They’re inspired by the ones served at Tacofino, a great local place famous for their Baja-style tacos. Check out the recipe below!
I tested out this zucchini loaf recipe today from the Butter Baked Goods cookbook, which I love. My mom brought me a bunch of zucchini from her garden last week and I wanted to put it to good use. The loaf turned out nicely and I’ll be sure to make it again the next time I have zucchini laying around. Serve with a cup of tea and enjoy!
I love sweet and salty treats and these cookies are good. I was inspired to test them out after recently trying one at Beaucoup Bakery, one of my favorite local bakeries. It turns out it’s not that hard to make them at home. Try them out and see for yourself (or, if you’re not in the mood to bake your own, now you know where you can buy them)!
A few days ago, it looked like a Christmas Cookie explosion in my house. I made shortbread, ginger molasses, and sugar cookies, and then put them in seasonal tins to give away. Each of these three kinds of cookies is easy to make and hard to screw up. Perfect, right? The shortbread is the most labour-intensive because there is some rolling and cutting involved, but it’s not too difficult. The hardest part is not eating too many on your own (danger)! Here are my recipes below:
I had a great weekend. It was festive and centered around quality time spent with good people, plus a little bit of holiday prep. Here’s my recap of how it went and what I got up to:
I grew up eating butter tarts around the holidays and to this day, they remain one of my favorite treats this time of year. The recipe (courtesy of my Grandma) is simple to make and delicious. Warning: the main ingredients are lard, butter, and sugar, so these are something you will want to share and not eat all by yourself. Today I baked a tonne and I’m planning to give most of them away, but will keep a few at home for snacking and to serve when entertaining over the next couple of weeks. They freeze well so you can bake in advance, then take them out of the freezer the night before you plan to serve them.
This carrot cake is soooooo good. It has quickly become my new go-to cake recipe. I baked one this morning to take to my friend A’s holiday party and it was a hit! It’s pretty easy to make and the cake batter produces a really moist and flavorful cake, so it’s hard to screw up. Recipe courtesy of the Rebar cookbook.