Whiteout Cake

This was the second year in a row we had a Baked Sunday Mornings cake assignment close to New Year’s Day. Last year it was the Ultimate Birthday Cake from Baked Occasions, and this year it’s the Whiteout Cake from the first Baked book.

I scaled down the recipe to make a little 6″ cake, and it turned out to be pretty cute, especially with my New Year’s themed sprinkles. The cake recipe is great, even with the annoying step of whipping egg whites and folding them in.

My only problem with this is the icing. I’ve gone back and forth on the Baked boys’ cooked icings over the years. Most of the time it’s a disaster, but every once and a while it works perfectly. Today it was a mess, but to be fair I wasn’t taking my time and just kind of did a rush job.

This cake is currently cut and wrapped into individual slices in my freezer, because January is the only month when people aren’t happy to take your baked goods.

You can find the recipe here!

More Baked Sunday Mornings here!


~ Champagne & Cookies 2017 ~

by byn on December 21, 2017

in Cookies

Every part of my annual Champagne & Cookies Christmas party fills me with so much joy. I love spending the weeks leading up to it finalizing my baking list, stocking my freezer with treats, and then finally sharing them with all my friends. This is truly my favourite holiday tradition, and it just keeps getting better. I was so happy with all of my picks this year, the majority of which were things I’ve made in the past, plus some special requests, and a new cookie that I already know will be on this recap every year from now on! Here’s what I made:

1. Chewy Ginger Molasses Cookies + 2. Christmas Confetti Cookies + 3. Maple Pecan Pie Triangles

The Classics

Ah, the classics. For the second year in a row, I made these Chewy Ginger Molasses Cookies from Gimme Some Oven, and they were so perfect. My friend Lusina loved them so much she made them for her family over the Christmas break, so I’d say that’s the highest compliment! I also gave these cookies to my team at work for their Christmas treats, and they were a huge hit.

Loved these Christmas Confetti Cookies again this year too. Pretty #basic, but I love the pop of colour they bring to the table.

I brought back the Maple Pecan Pie Triangles again this year after a two-year hiatus. They’re so easy, and so tasty. I was happy to have them make a return!

4. Pretzel M&M Cookies + 5. Chocolate Crinkles

Pretzels & Crinkles

Speaking of triumphant returns, Pretzel M&M Cookies were also back due to popular demand. I can’t find Pretzel M&Ms anywhere in Canada, but luckily had been down to Buffalo in November and picked up a few bags. That salty and sweet combo is just killer, and many of my friends grab one of these first.

I loved these Chocolate Crinkles so much when I made them last year, but regretted that the batch was so small. I doubled up on them this year, and was glad I did. They’re so rich and fudgey, and I love having something purely chocolate in the rotation.

6. Pretzel Linzers with Salted Caramel

Pretzel Linzers

I wrote about these guys last week, and they were my winner for the night. I just loved the way they turned out, they were so pretty, and tasted so good. I normally loathe cut-out cookies because they’re so time consuming, but I’m happy to make an exception for these. I can see these being on the table every year from now on.

7. Campfire Squares

Campfire Squares

I was joking that this year Champagne & Cookies was the People’s Choice, because I had a few very specific request from my friends. Lydia was asking for these Campfire Squares again, and I was only too happy to oblige because I’m a sucker for S’mores!

8. Ruffles Squares

Ruffles Squares

There’s something so weird about these, but so addictive. I had so much fun watching everyone try them last year, that I knew they needed to make a repeat appearance this year.

9. Nutella Cheesecake Cups

Nutella Cheesecake Cups

My final two spots at Champagne & Cookies are always reserved for vegan/gluten-free treats, but those friends weren’t able to make it this year, so all of a sudden I had two wild card spots open up the week before the party! It was so hard to decide, but I finally settled on Nutella Cheesecake Cups, just for something a little bit different. They had a Oreo cookie crust, Nutella cheesecake filling, a swirl of Nutella Cloud Frosting on top, and were sprinkled with toasted, chopped hazelnuts. So decadent and so good.

10. Buckeyes


Last but not least, since I usually make some type of vegan/gf raw cookie dough ball dipped in chocolate, I threw it back to the OG Peanut Butter Ball: Buckeyes. There’s absolutely nothing redeeming about these (peanut butter, graham cracker crumbs, icing sugar and butter), but they are so addictive, and dipping them in dark chocolate only makes them better.

Overall I was super happy with everything I made this year, and give myself an A! My favourites were the Pretzel Linzers and the Chocolate Crinkles. I might have to mix it up a little next year and try a few more new things, since this year was almost a greatest hits of past C&Cs. This is my second year leaving out the chocolate/mint selection, and I’m standing firm in that choice. There’s only one word I need to remember for next year: Gingerdoodle.

Wishing you happy baking and Merry Christmas!

Flashback to previous C&C parties:


Pretzel Linzers

Smitten Kitchen has a new cookbook out! I’ve really tried to curtail my cookbook acquisitions over the last couple of years, but obviously I needed to have this one. I bought it when I went to see Deb on her cookbook tour back in October. She didn’t do an interview or Q&A like last time, but I got a lot of one-on-one time to chat with her, which was the best.

When it was my turn to get my book signed, I told Deb about my favourite recipe from her first book, and how I make it all year round with whatever fruit is in season. We talked about the Marble Bundt cake in her new book and how I can’t wait to make it. Finally, I told her about how my friends follow the Smitten Kitchen account on Instagram and tag me on posts of things they want me to make for them! She thought that was funny and asked what the last thing I made them was, so I told her all about Kristine and the Brown Butter Breakfast Puffs that she said were better than churros. Then we took some pics and I was off on my merry way. It was truly one of my happiest days of the year!

Deb in Toronto

When I got home and flipped through the book with my post-it notes, there was one recipe that stood out right away, and I knew it would be the first thing I made: Pretzel Linzers with Salted Caramel.  I also thought this was fitting, since the first recipe I made out of the first cookbook was also a cookie!

I made these for Champagne & Cookies VIII (more on that soon!), and they’re quite a bit more time consuming then I prefer, but I decided one labour intensive cookie would be okay. The cookie dough has ground pretzels in it, giving it a bit of a salty, toasty taste, but mostly it tastes like a delicious, crisp shortbread cookie. I was tempted to use my own favourite Salted Caramel for the filling, but I was glad I didn’t. The Salted Caramel in the book is perfect for this recipe, because it’s firm enough to hold the cookie together without sliding all over the place.

I have about 20 other things flagged and I can’t wait to make them!

Pretzel Linzers with Salted Caramel

Source: Smitten Kitchen Everyday

Yield: 27 cookies, using a 2 1/4″ cookie cutter



  • 3 1/2 cups small pretzel twists
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) butter, cut into chunks
  • 1 egg

Salted Caramel

  • 1/2 cup whipping cream
  • 2 tbsp butter
  • 1/2 tsp flaky sea salt
  • 2/3 cup sugar
  • 1/4 cup light corn syrup

+ icing sugar for dusing


  1. Put the pretzels in your food processor and process until they’re a fine powder. Pour this pretzel powder into a bowl, measure out 1 1/2 cups, and add that back to the food processor. You can throw out the rest of the pretzel powder.
  2. Add the flour, sugar, brown sugar, baking powder and salt to the pretzel powder. Pulse a few times until combined. Add the butter and pulse until the mixture starts to form a dough, then add the egg and blend until it all comes together.
  3. Pour the mixture out onto a large piece of parchment paper. Here’s where I deviate from the recipe – Deb says not to knead it, but I went ahead and did anyway because I thought the dough was looking a bit dry and I wanted to make sure it would roll out okay. Then I formed it into two balls, and patted each of them out into a disc. I made two discs just so the dough is easier to manage.
  4. Set one dough disc aside, and then place another piece of parchment paper on top of the dough disc currently on the parchment, and roll out to 1/8″ thickness with a rolling pin. Slide this whole thing onto a cookie sheet and put it in the fridge. Repeat with the second disc. Let the dough chill for about an hour.
  5. When you’re ready to bake, preheat the oven to 350°, and take the first sheet of dough out of the fridge. Stamp out the cookies (my cookie cutter was 2 1/4″) and then use a small 1/2″ piping tip to cut a little hole in the middle of half the cookies. I re-rolled the scraps multiple times without issue, so I recommend doing that too. Bake cookies for 10-12 minutes and let cool completely. Repeat with second sheet of dough. At this point I froze the cookies for about two weeks, and that worked out well too.
  6. When you’re ready to assemble the cookies, make the salted caramel by adding the cream, butter and salt to a small microwave safe bowl and heating until melted.
  7. In a medium sauce pan, cook the sugar and corn syrup until it reaches 305°-310°, then add the cream mixture, and cook until 245°-250°. Let it cool a little, but only for about 10 minutes or so. I went to run an errand for an hour and it was totally hard by the time I got back.
  8. Flip over all the cookies without a hole in them (those are the bottoms) and use a spoon to add about 1 tsp of caramel to each one. Take all the cookies with a hole in them and dust with icing sugar before carefully adding one to each cookie to make a sandwich.


Skor Cake

I feel like November is always a chill month for me; a great time to reset before things get crazy over the holidays. However, this year that was definitely not the case:

  • I spent the first weekend of the month in Ottawa, visiting my friend Katy and her family. Katy picked me up from the airport and we went directly to Three Tarts, a super cute little bakery with lots of cookies and squares to choose from, plus fancier cakes, tarts and pastries. We bought a box full of treats to take home, but of course we ate some homemade peanut butter cups before we even left the shop. Everything was delicious, highly recommend a visit!
  • For dinner we went to Riviera,  which was recently named as one of the Top 10 restaurants in Canada (however the head chef also just stepped down due to sexual harassment charges, so you know, dine there at your discretion). The restaurant is in a super old bank branch, and it’s so charming. You can see where the manager’s office was (now a private dining room), the teller counter (now the bar) and the washrooms are in the vault. I had steak frites and Katy had Chicken Kiev, and the house bread is just the fluffiest most delicious squishy bread you can dream of.
  • On Saturday Katy organized a little Ottawa Tour of Treats for us, and crowd-sourced recommendations from her friends and co-workers. My favourite of the places we visited was The Scone Witch. We each had a Vanilla Cream scone in the shop, mine with blueberry-raspberry jam, Katy’s with lemon curd, and they were warm out of the oven and just absolutely heavenly. We also bought a few more to take home so we could try a few more flavours (cheddar, pumpkin spice, lemon cranberry). I was obsessed with the menu at the store though, if I worked nearby I would be there every day for lunch for a SCONEWITCH!
  • My next favourite was Art Is In Bakery where we picked up some fresh cheddar jalapeno bread to go with our homemade Broccoli Cheddar Soup that Katy was going to make for lunch, but I was DYING for their brunch menu! Definitely have to eat there next time. I also picked up my first Kouign-Amann, a pastry I’ve seen so many times on Instagram but never in real life! It was like a croissant on crack, and I loved it!
  • Back in my kitchen, I’ve started to do a little cake-making as a side hustle, and this month I made a Skor Cake as a birthday surprise for my friend Weedy’s girlfriend. It was a triple layer chocolate cake with salted caramel buttercream, a dark chocolate drip, and crushed Skor bars sprinkled on top and lining the bottom (pictured above). I was pretty proud of it, and it was a big hit!
  • Since I was kind of burnt out on making cakes, I decided to do something a bit different for a couple co-workers who share the same birthday. I made these Caramel Apple Cinnamon Rolls and booked a 9am meeting in one of the rooms you’re allowed to eat in (see this post for a refresher on my new work situation). Now I had some issues with the recipe, and would change a few things (i.e. use a different dough recipe, up the filling, use a different glaze), but people FLIPPED OUT over them. My little 95lb worker ate two of them, and they’ve already been requested again.
  • After staring at a sign that said “Not Opening Soon Enough” for literally TWO YEARS, Craft Beer Market finally opened up across the street from my office. I failed at booking my team’s Christmas party there, but their events person invited me and a few co-workers to their Grand Opening Party to make up for it. We got to try a bunch of drinks and food, and I liked everything I had, especially the Maui Ribs with black garlic miso BBQ sauce! What!

 Other non-foodie things I was obsessed with this month:

  • Of course a lot of time and energy was dedicated to Prince Harry & Meghan Markle’s engagement this month! Hooray! Definitely having another Tea & Tiaras party in May!
  • Kristine and I went to see Jay-Z’s 4:44 Tour and it did not disappoint! I’m not the hugest fan of 4:44 so I was mostly just there for the hits, but it was so fantastic.
  • I spent an entire day sequestered in a TV studio, but can’t talk about what I was doing there due to a non-disclosure agreement I had to sign worth $5 million. Tell you all about it next month!


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Pumpkin Cinnamon Swirl Bread

by byn on November 15, 2017

in Bread

Pumpkin Cinnamon Swirl Bread

I’ve really been trying to attack my Pumpkin Pinterest board this Fall, and this Pumpkin Cinnamon Swirl Bread has been my white whale. It’s not really something you can throw together at 10pm (my usual baking time these days), so I needed a day with no plans to make it happen.

And a couple of weekends ago, the stars finally aligned. It was a rainy day outside, Stranger Things 2 just dropped on Netflix, and I had a glorious afternoon filled with zero plans. A perfect day for baking bread. It’s impossible to rush through the process, so it forces you to completely slow things down in the kitchen. There’s just something so comforting about baking bread.

I have no notes on this recipe because it’s perfect as is. Everything went smoothly, the rise times were accurate, and it tasted completely amazing. I ate a couple slices warm out of the oven, and then as toast for a few breakfasts before freezing the rest. I’ve added all my nerdy baking notes (temperatures, weights, etc.) to ensure success!

Pumpkin Cinnamon Swirl Bread

Source: Baked By Rachel



  • 1/2 cup milk, warm (110-115°)
  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 1 cup pumpkin puree
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch cloves
  • 3 1/2 cups flour (15 3/4 oz, if you want to weigh it)
  • 1 tsp salt


  • 2 tbsp butter, softened
  • 1/3 cup sugar
  • 1 1/2 tbsp cinnamon

Egg Wash

  • 1 egg
  • 1 tbsp water


  1. First things first, preheat your oven to it’s lowest setting, and then shut it off.
  2. In a measuring cup, add the milk, and then heat in the microwave for 20 seconds. Use a candy thermometer to see what the temperature is, and if you hit 110°-115°, you’re good to go. If not, heat in 10 second bursts until you get there.
  3. Add the yeast and sugar to the warm milk, and stir once or twice to combine. Let sit for 5 minutes, until it starts to get foamy. (If it doesn’t get bubbly and foamy, your yeast is old or your water was too hot. Start again).
  4. In a large bowl, whisk together the pumpkin, sugar, egg, cinnamon, nutmeg, allspice and cloves. Add the milk/yeast mixture, flour and salt, and stir with a spoon until a smooth dough forms.
  5. Spray a large glass bowl with non-stick spray and add the dough. Turn the dough around until spray covers all sides. Cover the bowl with a clean kitchen towel, and place in the warm oven to rise for 1 hour.
  6. Spray a loaf pan with non-stick spray. Lightly flour your counter or workspace, and roll out the dough to a large rectangle (aim for 10″x 20″, but just try your best). Spread the softened butter all over the surface (I found it easiest to use my hands) then sprinkle with sugar and cinnamon.
  7. Roll up the dough into a tight log, starting at a short end. Pinch the seam closed at the end. Add the dough to the loaf pan, seam side down. Cover with towel, and place back in the oven to rise for 90 minutes.
  8. Remove the dough from the oven, and turn it on to 350°. Whisk the egg and water together to make the egg wash, and use a pastry brush to brush it over top of the loaf.
  9. Bake for 35-40 minutes, until golden brown and your kitchen smells like a delicious fall candle. Let cool for 10-15 minutes, then remove from pan.


Chai Chocolate Chip Cookies

by byn on November 9, 2017

in Cookies

Chai Chocolate Chip Cookies

Yes, we all agree that Pumpkin Spice-flavoured things have jumped the shark, and everyone is over it. I propose that we now move on to Chai Spice in our baked goods! It’s still in the same cinnamon/ginger/nutmeg family, but with a few additions: cardamom, cloves, allspice and black pepper. I love drinking hot chai during the cold months, with a big splash of almond milk, so I’m all for this transition.

Chai Dough

My friend Sarah is a big chai fan too, so when I saw these cookies on Instagram the week before her birthday, I knew they’d be perfect for her. I was expecting to like them, but not as much as I did. These cookies are AWESOME. They’re based off Adrianna’s go-to chocolate chip cookie recipe, so I’ll have to make that soon to see how it compares to My Favourite.

I have one more pumpkin recipe to post about and then it’s onto COOKIE SZN!

Chai Chocolate Chip Cookies

Source: A Cozy Kitchen


  • 1 1/2 cups + 2 tbsp flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp EACH cardamom, cloves, allspice, freshly ground black pepper
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter, melted
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 6 oz chocolate chips or chopped chocolate


  1. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cardamom, cloves, allspice, pepper and salt.
  2. In a large bowl, mix together the butter and sugars until well combined, then add the egg and vanilla and mix again until smooth. Add the dry ingredients and mix again, until everything is combined. Stir in the chocolate.
  3. Use a cookie scoop to make balls of dough and add onto a plate or sheet pan. Wrap in plastic wrap and chill for 2 hours, or overnight.
  4. When you’re ready to bake, preheat oven to 350° and line your cookie sheets with parchment paper. Add dough balls to cookie sheets and bake for 8-10 minutes. Definitely eat at least one while it’s warm.

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We’re currently going through a major change at my work. Last week, we moved to a brand new office without cubicles or assigned seating. It’s totally open, and you can sit wherever you want. There are different types of workspaces depending on what you need to do that day, for example, collaboration spaces, a quiet zone, focus rooms, etc.

Over the past 8 months or so, I prepared myself for this change by reducing my use of paper at work (the new space is paperless), embracing my headset (they took away our landlines and we now use Skype for business), and slowly taking home all my blazers, shoes and the rest of my personal stuff from my cubicle. I would say I was pretty proud of myself for embracing the coming change. But I kind of forgot about one thing.

In any office I’ve ever worked in, I’ve always kind of had a designated “treat zone” where I would set out the various baked goods I brought in. It was always a place close to my team, so even if we shared a floor with other groups, my teamies would always get first dibs just by their proximity to the treats. In the new workspace, since there are no assigned desks, and we share the space with so many other teams, there’s no way to set up a team-specific treat zone. Not to mention YOU CAN’T EAT AT ANY OF THE WORKSPACES. You can only have food in this designated “Bistro” area, but if I put my treats in there, anybody can take them! This is an outrage! Please stay tuned as I figure this all out.

Pumpkin & Chocolate Chip Crumb Cake

Anyway, I knew I needed to make something for our last day on the floor, so I brought in this Pumpkin & Chocolate Chip Crumble Cake last week. It was a huge hit, and one of my co-workers declared it the best thing I’ve ever baked (although don’t take his word for it…he barely eats sugar and never eats the treats I bring in…don’t know why he ate this one). I loved this though – nice and hydrated pumpkin chocolate chip base with a brown sugar crumble topping. I’d definitely make this again.

Pumpkin & Chocolate Chip Crumble Cake

Source: Butterlust (fantastic blog name!)



  • 1/2 cup brown sugar
  • 2 tbsp flour
  • 2 tbsp butter, cubed
  • 1/2 cup chocolate chips


  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 2/3 cup pumpkin puree
  • 1/3 cup greek yogurt or sour cream
  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips


  1. For the topping, in a small bowl, mix the brown sugar and flour together until combined. Cut in the butter with a fork or pastry cutter until the mixture is crumbly. Stir in the chocolate chips. Stick this in the fridge while you make the cake.
  2. For the cake, line a 8×8″ baking pan with parchment paper and preheat the oven to 350°.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and mix again until combined. Add the pumpkin puree and yogurt and mix in until combined.
  4. Add the flour, cinnamon, baking powder, baking soda and salt, and mix until just combined. With a spatula, fold in the chocolate chips.
  5. Spread cake batter in the prepared pan and smooth into an even layer with an offset spatula. Sprinkle the topping evenly over the top. Bake for 40-45 minutes, until a toothpick inserted into the centre comes out clean.



Peanut Butter Cookies

We’re getting back to basics with this week’s Baked Sunday Morning recipe: the original Baked recipe for Peanut Butter Cookies. I’m actually pretty partial to this peanut butter cookie recipe as my go-to, but I’m always open to trying something new.

This recipe meets my main cookie criteria: slightly crispy edges, but soft and chewy on the inside. Ain’t nobody got time for a CRISPY peanut butter cookie. It’s also important to me that these cookies are not flat. Back in June we baked up these Peanut Butter Butterscotch Cookies from Baked Occasions, and they were super deflated. I like some lift to my cookies so there’s something to sink your teeth into.

The only thing I would change about these cookies is to use semi-sweet or dark chocolate in them instead of milk chocolate. I like the contrast, and found that milk chocolate is too sweet to really stand out here and kind of got lost.

You can find the recipe here!

More Baked Sunday Mornings here!


October on Planet Byn {2017}

by byn on October 31, 2017

in Monthly Recaps


October is usually my favourite month, but it fell in the rankings this year because I was knocked out with a bad cold for the first two weeks. There were a couple of super fun foodie events towards the end of the month to make up for it though:

  • Thanksgiving was a bust for me this year, because like I mentioned, I was dealing with a cold, and by that point I had lost all sense of smell. My Mom hosted this year and made the turkey, but I did a few of the same sides as last year: stuffing, mashed potatoes and sweet potatoes with pecan streusel topping. I also made homemade cranberry sauce (recipe on the bag of the bag + orange juice and zest), plus this Butterscotch Cream Pie for dessert. I had more on my list (cornbread and sausage stuffing, honey yeast rolls, pumpkin pie with praline topping), but because I wasn’t feeling 100%, I just couldn’t do it all. Next year for sure.
  • My Mom and I went apple picking at Chudleigh’s on my birthday and had a delightful time. The three varieties we picked were Fuji, Mutsu (also known as Crispin) and Ambrosia. Apparently Ambrosia is the new premium apple, and I’m a fan. It’s crispy and juicy, with almost floral undertones. I made a Breakfast Apple Granola Crisp (this recipe, but with apples) and these muffins, and ate the rest. My Mom and Dad made an apple pie, and texted me photos throughout the process. It was so cute, I teared up. My little food bloggers!
  • Last Thanksgiving while my family was all watching the Jays playoff game, I introduced my niece Amy to How to Cake It, and she’s been watching the videos ever since. So of course we had to go meet Yolanda on her book tour! We (and my sister-in-law Debbie) went to Yorkdale and got to meet Yo (and Jocelyn!) and get our books signed. Highlight of the night was Amy correcting her Mom “it’s fon-dent, Mom, NOT fon-dant”. I told Amy to pick something out of the book for us to make, but to please stick to the “Caking Your First Steps” section, instead of the “Cake it up a Notch” or “Cake it to the Limit” sections. I’ll keep you posted!
  • Next up, honestly, one of the happiest moments of the year for me: I went to see Deb on her book tour for her second cookbook: Smitten Kitchen Everyday. This deserves a whole post of it’s own, which I’ll get to soon.

Other non-foodie things I was obsessed with this month:

  • Lydia and I went to a taping of The Bachelor Canada After Show, and it was everything I hoped for and more. We got to meet Kaitlyn Bristowe (former Bachelorette in the US) and last year’s Bachelorette Canada, Jasmine Lorimer, and she was so sweet. This is honestly the closest we’re getting to Chris Harrison and the tea light thunderdome, and we loved every minute.
  • I binged on Stranger Things 2 over the course of the weekend it came out and was OBSESSED! I thought it was so great, maybe even better than Season 1! Living for Sean Astin and his Goonies joke; I LOLed for real at my TV.
  • The Ringer has this new amazing podcast called The Rewatchables where they review movies from the 90s and 00s and it’s pure nostalgia for me, and so great. Just in time for Halloween they did Scream, which I then watched on demand once I listened to it. I forgot how many times I watched this movie back in they day, which is weird because I hate horror movies. But this was a great re-watch and totally holds up. Other recent ones I liked were for Titanic, Clueless and The Departed.



Cinnamon Sugar Apple Muffins

by byn on October 26, 2017

in Muffins & Scones

Cinnamon Sugar Apple Muffins

Apple picking was the last thing on my mind this September due to the sauna-like weather we were having around here. When I finally got it together to check the Chudleigh’s schedule last week, I learned that Honeycrisp season is long gone (those are my favourite variety), but Fuji, Mutsu and Ambrosia were still available to pick. In addition to a Breakfast Crisp (this recipe but with apples), I knew I wanted to make these muffins, after eyeing them on Everyday Annie for a couple of years.

There are already two pretty amazing apple muffin recipes in the archives here, but there’s always room for one more. These muffins are a little more labour intensive for a muffin recipe than I prefer, because you have to caramelize the apples, plus prepare a separate topping, but I was interested to see if the extra time was worth it.

Turns out it totally is. The muffin part is pretty virtuous with ground oats, whole wheat flour and greek yogurt, which is good, because to finish them off you dunk them in butter and roll them in a crunchy cinnamon sugar topping. So good warmed up with a cup of chai tea.

Cinnamon Sugar Apple Muffins

Source: Everyday Annie

Yield: 15 muffins


Cinnamon Apples

  • 2 tbsp butter
  • 3 medium-sized apples, peeled and diced
  • 1 tbsp sugar
  • 1/2 tsp cinnamon
  • pinch salt


  • 1 1/2 oats
  • 3/4 cup flour
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 6 tbsp butter, melted
  • 3/4 cup milk (I used buttermilk)
  • 1/2 cup greek yogurt or sour cream
  • 1 egg


  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 3 tbsp butter, melted


  1. For the apples, melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon and salt, and stir together. Cook until softened, about 15 minutes. Set aside to cool.
  2. Preheat oven to 350° and spray muffin tins with non-stick spray. For the muffins, first add the oats to a food processor and process until finely ground. Measure out 1 cup and add to a large bowl. Add the flour, whole wheat flour, sugar, brown sugar, cinnamon, baking powder, baking soda and salt and whisk together.
  3. In a medium bowl, whisk together the butter, milk, yogurt and egg.
  4. Add the wet ingredients to the dry ingredients and fold together until just combined. Fold in the apples.
  5. Add batter to muffin tins and bake for about 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Let cool for 10 minutes in the pan, then remove muffins to cool completely on a wire rack.
  6. In a small bowl, whisk together the sugar and cinnamon. Dunk each muffin top in melted butter, then into the sugar/cinnamon mixture.