It’s been a minute since I baked anything new out of my Baked cookbooks, so I thought it would be fun to do a Baked Sunday Mornings post! This recipe is from Baked Explorations and the group made it all the way back in 2012 (who knows what I was up to or why I......
This is it! Our last recipe from Baked Elements! I only joined in on this book about a year ago, but because of the expedited baking schedule of the last five months, have been able to make about half of the recipes. I’ll do a little recap below of my favourite recipes from the book,......
Gastropost asked us a tough question this week: Vanilla or Chocolate? I think it’s an easy answer. Do you ever find yourself with an intense craving for vanilla? No, I don’t think so. And that is why I’m on Team Chocolate. You’ll never find me taking shots of vanilla extract out of the bottle, but......
My friend Nicole came over for a belated birthday dinner a few weeks ago, and I thought this would be an excellent opportunity to further develop my ice cream skillz. I’m still learning about how it all works, and it looks like eggs are the wild card. All the recipes I’ve seen in the past......
I just checked to see the date of my last Baked Sunday Mornings recipe, and it was these Heartland Turtle Bars at the end of August. AUGUST! Six months ago! Unacceptable. Of course looking back, I can now see this coincided with the beginning of a big project at work (still ongoing!), which has made......
This Gastropost Mission was all about one-pot meals, and we were challenged to put an international twist on everything. I’ve already made lots of chili, stew and even soup since Christmas, so instead I started thinking about one-pot desserts instead. At first I was stumped, but then the most obvious answer popped into my mind. PUDDING! I’ve......
Right off the top, I feel the need to disclose that I’m not a huge fan of Banana Cream Pie in general. I still wanted to make this for two reasons. One, I love a good peanut butter and banana sandwich, so I thought I could get on board with this pie. Two, this is......
In the Spring when I made Butterscotch Cream Pie again for Easter, I was reminiscing about a dessert Mom made when we were little that we called Skor Bar Dessert. Mom found the recipe for me (actual name: Toffee Bar Crunch Pie), and it’s made with vanilla instant pudding and a big ol’ tub of......
This is my re-creation of the pie of my dreams that I had in Halifax. It’s a pastry crust, filled with butterscotch pudding and topped with whipped cream, and it was a sweet second course at my blog-iversary party. I’m calling this version 1.0, because there are a few things I’m going to do differently next time....