The Latest

Jun 6, 2014 / 1 note




Ok yeah I haven’t posted in a while, that’s because I couldn’t find my camera cord and also because I am just lazy? But I haven’t been sitting around. I have been eating. Around here, that is productive. 


Went to the store and picked up this little guy. Good tip: looking for an easy recipe? Check out the website of the brand you just bought. Some of my best recipes are courtesy of Hershey. These bars are most commonly known as “Millionaire Shortbread” but I refer to them as “crack bars” or “homemade Twix”, or “YOU’VE ALREADY HAD LIKE TEN DON’T TOUCH THOSE”.

Let’s just dive right in you guys! I can’t wait. This is going to be the best recipe of our lives. 


  • 1 ½ cups white flour
  • ½ cup icing sugar
  • ¾ cup butter/margarine, softened
  • 1 can Eagle Brand Dulce de Leche Caramel Flavoured Sauce (product endorsement)
  • 1 cup semi-sweet chocolate chips, melted and cooled a little bitsky


Preheat oven to 350°F.

In a medium sized bowl, mix together the flour and icing sugar. Cut the butter into chunks, and massage it into the flour mixture using your fingers until it has the texture of sand.

Press the mixture into a parchment-lined rectangular shaped pan, Bake for 20-25 minutes or until the edges are lightly golden. Set aside.

Pour caramel over the shortbread layer, using the back of a spoon to carefully spread to the edges. Let rest for ten minutes before you add the chocolate - this gives the caramel time to firm up so that it doesn’t mix with the chocolate when you spread it on.

Melt the chocolate and pour over top of the caramel, again spreading it to the edges and being careful not to press too hard. Refrigerate until the chocolate is set. If you are impatient like me, throw it in the freezer instead!


First, preheat the oven to 350°F. Line a rectangular pan with parchment paper and set aside.

In a medium sized bowl,  mix together the flour and icing sugar. (We are making the bottom shortbread layer).

imageThen, chop your butter into chunks. There’s my thumbprint from when I thought “hey I wonder if the butter is soft enough let me jam my thumb into it” (this is a technical bakers technique).


imageUsing your fingers or a pastry knife, work the flour mixture into the butter. You want to sort of massage the two together until everything looks sandy. Make a money gesture. You know what I mean.

imageLine a rectangular pan with parchment paper (or tinfoil) and press the flour mixture into the bottom. Make sure to work it into the corners. Bake for 20-25 minutes or until the edges are lightly golden.


Pour the caramel sauce into a small sized pot and bring to a boil over medium heat, stirring constantly. Cook for five minutes or until thickened (it will also thicken more as it cools).


Remove from heat.


Pour caramel over the shortbread layer, using the back of a spoon to carefully spread to the edges. Let rest for ten minutes before you add the chocolate - this gives the caramel time to firm up so that it doesn’t mix with the chocolate when you spread it on.

Melt the chocolate and pour over top of the caramel, again spreading it to the edges and being careful not to press too hard. Refrigerate until the chocolate is set. If you are impatient like me, throw it in the freezer instead. Literally throw it in there. 




THESE ARE SO GOOD and easy. I promise you will love them. And if you don’t….can I have them??

Apr 29, 2014

chocolate pie that your grandma would like


Hey buddy, just popped in to say hi. I’m still here, just busy baking things and forgetting to photograph them. I forget what else I was going to say here, because I’m imagining having a slow motion pie-eating contest by myself. OH.

Read More

Apr 15, 2014 / 1 note

BRACE YOURSELVES. A website is coming. will soon turn into…as soon as I finish making it look like an actual website. I haven’t been ignoring my blog, just foaming at the mouth while I figure out web design. From scratch. By myself. 


Mar 10, 2014 / 1 note

Today I baked my first brioche loaf (after hours of prep) took it out of the oven and thought with a smile, God, what a beautiful loaf. I am just a natural at this. I am such an amazing person. Popped it out of the pan, and realized it was still raw. I then turned into bake-nado, a tornado of baking fury, leaving only yeast shrapnel and a quivering boyfriend in my wake. 

I’m sorry but there will be no brioche posts yet. I’ll need time to recover from this. 

Feb 26, 2014 / 1 note

Simple Vanilla Madeleines (for those fancier days)

Found some madeleine molds at the thrift store the other day for $1.50. 

The day got fancy fast.

This was my first time making madeleines, and after watching Gordon Ramsay make them on Youtube, I went for it  Because if I’ve learned anything from hours and hours of poring over recipes, it’s that you should just do it. Do it before 5PM turns into 9PM and you have a stomach full of regret. 

I would not recommend making these if you don’t have the molds. You technically could, but half the reason why these cakes are so great is the seashell shape. If they’re shaped like a disc, you’re just another Joe Smith. 

  • 2 eggs
  • 3/4 tsp vanilla 
  • 1/8 tsp salt
  • 1/3 cup white sugar
  • 1/2 cup white flour
  • 1/4 cup butter
  • 1 tbsp lemon zest*

*Optional, I did not use it because when life gives me lemons I put them back and get a fruit that tastes good. Don’t look for lemon-flavoured desserts on my blog because you won’t find them. Except for the lemon square recipe…but that was an anomaly. 

Preheat oven to 375F. 

Grease and flour two madeleine molds/tins/pans. Make sure you use a brush to get the butter into every crevice, and coat everything with the flour. It is very disappointing to pop these out of the molds to find that part of the cake has been ripped off. 

Melt the butter and cool to room temperature. 

In a stand mixer, beat eggs, vanilla and salt at high gear until light.

(I don’t know if it’s just me but when the mixer is on, I have this weird urge to thrust my hand into it to “see what would happen”. Of course I know what would happen, but part of my brain still wants me to do it. Same with sticking a knife in the toaster. One time I dropped a measuring cup into the mixer to satisfy my curiousity and it flew out and hit me in the face, followed by a mushroom cloud of flour.)

Beating continuously, slowly add sugar and beat at high speed until thick and smooth, with ribbons forming when the beaters are lifted. 

Sift flour into egg mixture in thirds, folding gently after each addition. 

Pour melted butter around the edges of the batter, and gently but swiftly fold the butter into the batter. Butter batter batter butter. 

Spoon batter into molds - not quite enough to reach the edges of the “shell” - it will fill out as it bakes.

Bake 14-17 minutes or until cakes are golden and springy to the touch. 

Use a butter knife to scrape around the edges of the madeleine to loosen, then pop out of the pan. 

Sprinkle immediately with sugar, or dunk in melted chocolate. Serve with coffee, or a copy of The Sims 3. 

Feb 14, 2014 / 1 note

Perfectly Pink Poptarts

 Happy Valentine’s Day! 

This is around the time I hear things like “Valentine’s day is a made-up holiday used to sell Hallmark cards” or “I don’t need to be told when to love my significant other”, and I get that. But I just see it as a day where I get to eat dessert and wear pink. A day where I can make 




Let’s go.

  • 1 cup + 1 tbsp flour
  • 1 heaping tbsp sugar
  • 1/4 tsp salt
  • 3-4 tbsp ice cold water
  • 1/2 cup butter, frozen or very chilled, cut into small pieces 
  • 1 cup fresh/frozen berries (I used raspberries)
  • 1 tbsp sugar
  • 1 tbsp corn starch

Alright, I hope you have a food processor for this. If not, we’ll get to that later.

In a food processor, pulse together the flour, sugar, and salt. Add the chopped butter and pulse until the mixture is coarse and sand-like. 

Pour in the cold water 1 tbsp at a time just until a dough is formed. Turn the dough out onto a floured surface and shape into a ball. Wrap and refrigerate for 30 minutes. 

In a small pot on medium heat, combine the berries and sugar..In a separate measuring cup, mix together 1 tbsp cornstarch and 1 tbsp water. Pour in the cornstarch mixture a little at a time, stirring well after each addition. The cornstarch will thicken the filling. It should be similar to jam.

When the filling is thickened, remove from heat and cool completely.

Remove dough from refrigerator and roll out a rectangle about 1/4” thin. Using a knife, trim the edges of the dough to make the rectangle neater and more uniform.

Cut out into equally sized rectangles. You can use your knife to score or “mark” the dough first, so you can determine how wide the poptarts will be. Divide into pairs. 

Lay onto baking sheet and apply a teaspoon of filling onto each poptart, then cover with the second dough strip. Use a fork to seal the edges, then carefully cut slits into each pastry to allow the steam to escape.

Freeze for 30-60 minutes. This will firm up the dough so that it keeps its shape in the oven.

Preheat oven to 400F.

Bake poptarts for 10 minutes, watching carefully, then lower heat to 300F and bake for a remaining 15 minutes, or until the edges are golden brown. 

Cool, and decorate! I just mixed together some icing sugar, a bit of cream, and red food colouring, topped with some purple sugar i’ve had just casually lying around. 

Happy Balentimes Day!!!! I miss my cat.

Feb 13, 2014

Chocolate Oatmeal Cream Pies

I really like this recipe. It’s easy, doesn’t require a lot of ingredients, and every cookie is pretty substantial. You don’t need to eat five to feel satisfied (but you’ll end up eating five anyway) and they are my favorite texture. CHEWY. Really, these are easy. You can do it. 

Cookie dough:

  • ½ cup butter or margarine, at room temperature
  • ½ cup white sugar
  • ½ cup packed brown sugar (I used golden brown)
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup flour
  • ¼ cup cocoa powder
  • 1 tsp instant espresso powder (optional. but it boosts the chocolate flavour)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup rolled oats

Buttercream filling:

  • ½ cup butter or margarine, at room temperature
  • 1 cup powdered sugar (AKA icing sugar, AKA confectioners sugar)
  • pinch o salt
  • ½ tsp vanilla extract

Preheat oven to 350F. 

In your stand mixer on med-high, beat the butter and sugars until light and fluffy, scraping as you go.

Beat in the egg and vanilla. 

Sift together the flour, cocoa, baking soda, salt, and espresso powder if you’re using it. Mix on low speed until just combined. 

  *By the way, I never actually sift anything. I know you’re supposed to sift it for a reason, but I just don’t. If you have been reading these recipes and dutifully preparing your sieve for a proper sift, then bless your little heart. 

Add oats and mix just until combined. In my recipe book, I just shorten this to “DON’T OVERMIX!!!!” I usually know what that means.

  Scoop by heaping teaspoon or tablespoons onto a greased (or parchment-lined) baking sheet, and bake for 9 minutes or until middle is set. You don’t want a middle that’s too soft, because when you spread the frosting on you need the cookie to be sturdy enough to withstand the manhandling. 

  I’d recommend using parchment paper on your baking sheet, because then you can use my super-speed method:

  Take cookies out of the oven, and in a quick tablecloth motion (you know, magicicans or whatever) grab the edge of the parchment paper and pull the cookies off of the sheet and onto the counter. That way, they will cool faster (on the cool counter) and you are free to set up your next batch of cookies to bake.  While the second batch is in the oven, I transfer the cookies onto a cutting board (or any flat, sturdy surface) and put them into the freezer. They need to be strong enough for that frosting.

While your cookies are cooling, make the buttercream filling.

  In your stand mixer (again, if you’re mixing this by hand, you are an insane muscle monkey and I admire you but also fear you), beat the butter on low until softened, then slowly add in the icing sugar and salt. You could do this quickly, but you’ll only end up coughing on clouds of sugar. Which sounds magical, but is not. 

Beat on medium speed for 30 seconds.

  Add the vanilla and beat on high, scraping as needed, until the frosting is smooth, creamy and light. 

  Take your cookies fresh out of the freezer, and arrange in pairs according to size, so that each cookie is uniform in shape. Use the back of a spoon to spread on about 1-2 tsp of the filling. You can use as much or as little as you want, depending on how “full” you want your cookies to be. Gently press the second cookie on top.

*For Valentine’s Day themed cookies, add 1 drop of red food colouring to the frosting for a pink filling, and shape the cookies using a heart-shaped cookie cutter. 

Makes approx 10 cookies. 

Feb 9, 2014

Chocolate Zucchini Cake



I can’t think of anything to write.

(Fun fact: that is an actual entry in my yearbook by one of my classmates. I asked them to sign my book, they said they couldn’t think of anything to write, so I told them to simply say whatever they were thinking. That’s what they wrote.) 

  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup canola oil or melted butter
  • 2 tsp vanilla
  • 2 packed cups grated zucchini (unpeeled)
  • 1 cup chocolate chips*

Preheat oven to 350F

*I want to let everybody know that there are new coffee-flavoured chocolate chips by Hershey’s, and they taste GREAT in this loaf. Pretty robust java flavour in one little chip!

Grease and flour one loaf pan.

In a large bowl, sift together flour,cocoa, baking soda, baking powder, and salt 

In a stand mixer, beat the sugar and eggs until fluffy. Pour in oil and vanilla. 

Add dry ingredients, then add in zucchini and chocolate chips and stir until just combined. 

Scrape contents into the greased pan and bake 50-60 minutes or until top springs back when pressed.

*You’d do well to check before the 60 minute mark - I always peek in on things long before the timer goes off. Timers don’t have to control your life. Just don’t open the oven ten times or the temperature will plummet.

This loaf could have been more moist, but I’m still posting it. I don’t want to portray myself as a professional baker, I just want everybody to know that you can screw things up, try again and again and do it right. Everybody can bake. Even if you have a bunch of f-words and spit flying out of your mouth along the way. :)

Feb 3, 2014

Salted Caramel Brownies


  • 1/2 cup white sugar
  • 4 tbsp butter 
  • 1/4 tsp coarse sea salt, heaping (or 1/8 tsp regular salt)
  • 3 tbsp heavy cream


  • 1/3 cup unsweetened or bittersweet chocolate chips
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp coarse sea salt, heaping (or 1/8 tsp table salt)
  • 2/3 cup white flour

First, we’re making caramel. 

Place a sheet of greased parchment or wax paper onto a large dinner plate. Set aside.

In a medium sized pot on med-high heat, melt your sugar. Stir if you need to, if it gets clumpy. Cook until it turns a nice amber or caramel colour. Remove from heat (leave the burner on) and stir in the butter. Add cream and salt, then return pot to burner. Cook caramel for a few more minutes until it is a shade darker. 

Pour onto parchment lined plate and freeze until solid, while you make the brownies.

Preheat oven to 350F. (I don’t know if I’m expected to use the degree symbol in every recipe but I’m not going to so don’t expect to see it.)

Using a double boiler, melt the chocolate and butter, stirring to combine. Whisk in sugar, then eggs one at a time, until incorporated. Add vanilla and salt. Stir in flour. 

Take caramel sheet out of the freezer and chop into squares. Fold into the brownie batter. 

Pour into a greased baking dish (or parchment lined) and bake for 30 minutes, until a toothpick inserted in the middle comes out clean or with minimal crumbs. Brownies are tricky - I’d check them at the 20 min mark. 

Use a square pan for thick, chewy brownies or a rectangular pan for flat, lame ones.

And, if your boyfriend tends to eat everything in a tornado of hunger, make sure you leave friendly notes on your goodies.

Jan 20, 2014 / 17 notes

Starbucks Oat Fudge Bars



I’m watching that Kardashian show so no time to write here. Waiting for Kanye West to make an appearance, so I can see for myself the moment when he decided to steal my future baby’s name. I guess I’ll have to settle for South West instead. 

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 3 cups oats
  • 1 cup sweetened condensed milk (just less than one full can)
  • 2 cups chocolate chips
  • 1/2 cup butter
  • 1 tsp vanilla

Preheat oven to 350F

In a stand mixer, cream butter sugars. Add the eggs. 

Mix the flour, baking soda and oats, then slowly combine with egg mixture. Spread 3/4 of the oat dough into a 9x13 rectangular baking pan, using a spoon to spread to the edges.

In a pot on medium-low heat, melt together the sweetened consensed milk, chocolate chips, butter and vanilla. Pour and spread this over the layer of oat dough. Top with the remaining oats, dropping in clumps over the chocolate. Blobs, if you will. 

Bake for 25 minutes, then cool and freeze before cutting into squares. If you don’t, you’ll wish you did!

Jan 16, 2014 / 1 note

Chocolate Chip Cookies w/ Espresso


Just kidding, those are my miniature cookies and they are not real. Unfortunately. If they were real I would stick out my tongue and pick up each cookie with the tip of my tongue and slither it back into my mouth like a snake. 

Anywho here are the real cookies with crappy white balance and very little photography skill:



I’ll be honest. When these first came out of the oven, I was PISSED. I like my cookies spread out and flat. I don’t like round, thick cookies (or what I refer to as “hump cookies”). However, after letting them cool, they still had the chewy, moist texture that I love in a cookie. 

WHOA hold up. I just googled “flat vs thick cookie” and one of the search results was titled “Cookies and Cream” with an excerpt reading, “After pulling them both, we went back to my flat in the Docklands for an aperitif or two.  Long, thick and very dark, it resembled half a cucumber dipped in dark  …”



  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla
  • 1 tablespoon ground espresso
  • 1 3/4 cup white flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips

Preheat oven to 375F.

Cream the butter and sugars. Add egg, espresso and vanilla. Mix until incorporated.

In a separate bowl, combine the flour, salt, and baking soda. Mix this into the liquid ingredients slowly, using care not to over-mix. It’s just a good idea never to over-mix - you’ll only end up pissing off your dough. No one wants angry dough.

Fold in the chocolate chips.

Scoop by tablespoon (or ice cream scoop) onto a baking sheet and bake for 10-12 minutes or until the edges are golden brown. I usually choose one sacrificial cookie and use a spatula to peek underneath to check the colour. 

I like the salty-sweet flavour of these cookies, and they’d be great with coffee or perhaps a chocolate tea… From David’s Tea, you say? Called Chocolate Rocket? How funny, that’s exactly what I have. (I actually forgot that I used it as a prop in my photos and realized i had to comment on it, lest I look like a moron).

I could also recommend the BIrthday Cake tea, which would go swimmingly with my last recipe for Birthday Cake Cookies. I love anything with shprinkles.  

Jan 13, 2014

Cake Mix Cookies



I just sat here trying to come up with some witty intro to this recipe, but I ended up staring into space imagining the bacon I ate this morning, and then a Beyonce song started playing in my head. Sooo here we go…


  • 1 1/4 cup flour
  • 1 1/4 cup yellow or french vanilla cake mix (I used vanilla)
  • 1/2 tsp baking soda
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg, at room temperature
  • 1 1/2 teaspoons vanilla 
  • 1 cup chocolate chips 
  • 1/4 cup sprinkles (the original recipe called for 1/2 cup, but it’s really up to you)

I rarely decide on a recipe more than ten minutes before making it, so when I realize I need to bring my eggs and butter to room temperature, I just cheat.

I crack my egg(s) into a small plastic container or metal bowl and float that in a larger pot, or bowl, of warm water. That brings the eggs up in temperature a lot faster. For the butter, I just nuke it in the microwave for 5-7 seconds, or until I can easily press a thumb print in it.

I always wonder why other food bloggers don’t give this advice. Is it because it’s a faux pas? Or because they are better prepared? Or are they dumb and I am an amazing human being? Did I misuse the term “faux pas”? When am I supposed to stop typing what I’m thinking? MOM


In a large bowl, combine the flour, baking soda and cake mix. Set aside. In a stand mixer, cream the butter and sugars. Add the egg and vanilla and mix until creamy. 

Add the flour mixture to the creamed ingredients and mix just until blended. Do not overmix. Fold in the chocolate chips and sprinkles by hand. 

Cover the dough and refrigerate for 1 hour, or cheat and put it in the freezer for 20 minutes.

Preheat oven to 350°F. Scoop out rounded tablespoons of dough and arrange on a cookie sheet. (I used an ice cream scoop.) Bake for 10-15 minutes til the edges are golden brown (the center will look raw but that’s ok) The edges should be firmer than the center. Mine took about 13-14 minutes.

Cool and eat immediately.

Jan 6, 2014

Grandma’s (Deep Fried) Donuts



  When I was little, my grandma would call me on the phone and say “it’s donut day!” I’d go over there and watch her throw together the ingredients, I’d roll the dough on her invisible cutting board that pulled out from under the counter (so cool) and then my memory fast-forwards to the part where I’m eating the donuts. That is one of my favorite memories of my grandma. 

  Grandma was a big fan of reusing bags, so when she’d give out her donuts, you’d receive them in a wrinkly, foggy Dempsters bag that still had some bread crumbs in it. So they wouldn’t truly be grandma’s donuts if I didn’t follow her tradition. For my sister (who lives up the street and should visit me more): 

Sorry the bag isn’t foggier.


  • 2 large eggs, room temperature
  • 2/3 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp ground nutmeg (or substitute 1/2 tsp cinnamon)
  • 3 tbsp butter, melted and cooled 
  • 1/2 cup milk, room temperature
  • a lot of oil, to fry (I used coconut..not to be healthy, I just ran short of canola)
  • a candy thermometer (visit Walmart, $5)
  • icing sugar to coat (or you can omit for any other topping)


In a separate bowl, mix the flour, baking powder, salt, and nutmeg. I didn’t have any nutmeg so I used cinnamon (see above) and that worked fine. But if you have both - use the nutmeg! 

In a stand mixer, beat the eggs and sugar on high until thick and pale in colour - 4-5 minutes. Add vanilla.

Incorporate the flour into the egg mixture in three increments, followed by the butter and milk in two increments. That sounds really boring, so basically what you want to do is:

  1. Add 1/3 of the flour mixture. Mix on low.
  2. Add 1/2 the milk and butter. Mix
  3. Add flour.
  4. Add rest of the butter and milk.
  5. Add flour. 


When the ingredients have been blended, let the dough sit for about 30 minutes to firm. It will be soft. Don’t freak out, this is okay.

Turn the dough out onto a floured surface and roll to 1/4” thickness. Then, cut out your donut shapes (they should be about 3 inches in diameter). I didn’t have an actual donut cutter, so I used a handle-free measuring cup for the outer ring, and a large metal piping tip to cut out the timbits.

Pour about two inches of oil into your heavy-bottomed pot (dutch oven) and heat on medium-high to about 300°F (approx 148°C). You need to play around a bit here. The recipe actually calls for you to heat to 375°F, but when I did that, I ended up with weird looking hockey pucks. Your stove might be hotter or cooler than mine, so you have to use your judgment. Test one donut before you get going, and cut it open to make sure it’s cooked through.

Before you start cooking, prepare your counter with a layer of newspaper or paper towel to put the donuts on, to drain any oil. You also want to set aside a bowl of icing sugar for dipping.

If you have a deep frying machine, then go away. Your life is too easy. 

When the oil is heated, carefully drop in the donuts, 2-3 at a time. 



Cook on one side for 40-60 seconds (mine took 40 - you should time every donut you test) then flip, and cook for an additional 10-15. 

You should flip once the donut is golden brown in colour. The timbits will take half the time to cook - do those separately.

Using a fork, slotted spoon or chopstick (just don’t use plastic), carefully lift the donuts out of the oil and onto the newspaper to drain. 

After you’ve put in the next round of donuts, throw the hot freshies into the bowl of icing sugar, and turn to coat. 

Hi grandma!

Dec 31, 2013

Protecting my stockpile…

imageThese are chocolate chips. My chocolate chips. I have a stockpile of various flavours, and there is a tall elf that likes to sneak into the cupboard and snack on my baking supplies.image

This is a mushroom. This elf hates mushrooms.