fresh mint frosting on a chocolate sheet cake - subtle st. patrick's day vibes


Heyyyyy friends!  Me again!  I decided to do a little subtle St. Patrick's day recipe for you.  I did an easy peasy chocolate sheet cake for ya (these things are seriously my fave thing ever), topped with a subtle mint frosting.

Let's talk about mint.  Some people love it, some people hate it.  There's such a fine line between refreshingly herby mint, and toothpaste.  Am I right?  I think I got this just right, and kept the mint from being too overwhelming.  This was my first time trying to use fresh mint instead of extract, and it is SO WORTH IT.   This is much more spearminty, and doesn't taste fake....duh.  Totally worth the extra effort of finding fresh mint (grow your own, it's the best!), and muddling it for this recipe.

So I muddled the mint, blended it with some very soft/melty butter and a couple tablespoons of milk to get it nice and smooth (although flecks of mint in the icing would be totally cool too), and then mixed it in with the rest of the butter, icing sugar, and a dash of vanilla extract.  Heaven, I tell ya.  I smoothed it over top of my go-to one bowl chocolate sheet cake, and it makes for such a quick and easy recipe that is so easy to serve to a large group.  

chocolate sheet cake with fresh mint frosting

(adapted from Our Treasured Recipes by Central Heights MB Church)


3 cups flour

2 cups sugar

2 teaspoon baking soda

1 teaspoon salt

2/3 cup cocoa powder

1 tablespoon vanilla extract

2 tablespoon vinegar

3/4 cup oil 

2 cups warm water


Preheat oven to 350 degrees F.  Grease a 9x13 sheet pan and set aside.

Mix together all dry ingredients; then pour all wet ingredients over top and mix until moist.  That's it!

Pour batter into 9x13 pan, and bake for 30-35 minutes for cake, or until a toothpick comes out clean.  Allow to cool on a rack for 5-10 minutes, and then gently invert it onto the cooling rack. (*I often tip it onto a cookie sheet, and then flip back onto a parchment lined cookie sheet, and then slide the parchment off the cookie sheet with the cake on it onto the cooling rack since it can be hard to handle without breaking).

Allow to cool completely before icing.  Add sprinkles, topping as desired.  Pop iced cake in the fridge 15 minutes before cutting for a clean cut.

Store in an airtight container.  Freezes very well.


Fresh Mint Frosting


1 cup butter, room temperature

2 tablespoons cream (milk is fine too)

2 teaspoons clear vanilla extract

2 cups powdered sugar

8-12 mint leaves (to taste)

Optional: green food colouring
gold sprinkles


First muddle the mint leaves.  This work best in a mortar and pestle, or use the back of a spoon and be sure to crush and bruise the leaves to release the flavours, don't just finely chop them.  

In a small blender, mix together mint leaves, cream, and 1/4 very very soft butter.  You want their to be enough liquid for it to blend smoothly.  Mix until just smooth.

In a large bowl, mix together the remaining 3/4 cup of butter, vanilla, and icing sugar.  Add in mint mixture, and beat on medium low for 3-4 minutes.  The frosting should be very smooth and light.  Don't beat on high or you'll form air bubbles; if this happens, beat on low for a couple minutes, or use a spatula to run lines through the frosting to pop any air bubbles.

Note: The frosting will be a natural beige/green colour, so I added the smallest amount of green food colour gel to bring it to a sublte pale green.  This is optional of course, but this icing isn't naturally green.  *If your vanilla is not clear like mine was, then it will be a darker beige.

Spread evenly on cooled cake, or store in an airtight container in the fridge until ready to use.  

This frosting also freezes well.  Defrost in the fridge the day before you want to use it.  Mix on low speed to smooth frosting if needed.

rosemary garlic parmesan potatoes


Oh hey friends, look who has a savoury recipe for you today?  Baking is my true love, but I'm hoping to share more of my everyday savoury dishes with you here as well.  Starting with these crispy, flavourful potatoes!  Gonna be real honest here, I feel a bit silly sharing recipes like this sometimes.  Not a ton of super specific ingredients, ha!  Definitely adjustable to your own taste, but I hope the idea is helpful!

I'm a big big fan of rosemary, and snitched some of my mom's fresh off her patio for this recipe, as well as some fresh oregano.  I added them to some local potatoes, onion, garlic, some spices, and a splash of lemon juice.  And CHEESE!! Perfection.  This recipes makes a TON of potatoes, and is so great if you're going to a potluck or having a big family dinner.  You might want to cut it in half if you aren't a fan of leftovers.  I personally love freezing them, and pulling them out when I want a quick supper side dish, or even make a quick egg and hashbrown brunch with them!  Very handy to have when you're short on time in my opinion.

rosemary garlic parmesan potatoes

recipe: Kelsey Siemens


12-15 medium potatoes (yukon gold or russet work best)

olive oil

1 onion, diced

6-7 garlic cloves

3 tablespoons finely chopped fresh rosemary

2 tablespoon chopped fresh oregano (sub 2 tsp dried oregano if you can't find fresh)

1/2 tsp cayenne pepper (optional)

salt and pepper

juice from half a lemon

butter, melted

flaked salt (optional)

parmesan cheese


Preheat oven to 400 degrees F.  Grease a 9x13 roasting dish and set aside.

Wash, dry, and thinly slice the potatoes.  Arrange them in rows in the roasting dish, you want the roaster to be full, but not too tight.  Drizzle or brush potatoes with oil.  You want the potatoes to be coated, but not too much to be pooling below them.  Spread diced onion and minced garlic over top of potatoes.  In a small bowl, mix together rosemary, oregano, cayenne pepper, salt, and pepper.  Sprinkle spice mixture evenly over potatoes.  Squeeze half a lemon over top of everything.

Roast in the oven for 30 minutes.  Remove from oven, and baste potatoes with melted butter.  Be generous, and make sure to get between the layers of potatoes.  At this point they should start separating a bit.  Place back in the oven, and roast for another 30 minutes.  Once Tthe potatoes are cooked through, and starting to get crispy edges (feel free to sneak one out of the pan to test one), remove from oven again and sprinkle with flaked salt and parmesan cheese.  Place pan back in oven, and allow cheese to get melty and/or crispy.  Remove from oven and serve.

This is a huge recipe, and is so great for a crowd.  The roaster is easy to transport too, if you're headed to a potluck.  These potatoes will keep in the fridge for several days, and freeze well.

Happy potato roasting!

blood orange buckle


Hey friends!  Guess who has yet another citrus-y situation to share with you?  And get ready for a few more in the coming weeks.  It's been so much fun experimenting with the different kinds of citrus this Winter, and blood oranges have 100% stolen my heart.

This recipe actually comes from one of my all-time favourite food bloggers ever, and you might be familiar with her blog, Adventures in Cooking.  I've been following Eva forever, and am constantly inspired by her stunning photography (which has been hugely influential in me finding my style), seasonal creations, and her passion for good food shared with kindred hearts.  She even has a new book coming out called First We Eat, which I cannot wait to read! (Not sponsored....LOLOLOL.  I just love her!)

Anyway, let's get on to the recipe.  A buckle is kind of like a coffee cake, but a little denser, and oh so delicious.  I used a smaller pan than Eva, and skipped the crumb topping in favour for more citrus slices on top, which maybe technically means mine isn't a buckle....but who cares!  It's delicious, and I can't wait to make it again with fresh blueberries in a couple months!

Blood Orange Buckle

slightly adapted from: Eva Kosmas Flores of adventures in cooking

yields: one 8-inch buckle or one 7-inch buckle


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup light brown sugar

2 eggs

1/4 cup 

1 tablespoon blood orange juice

1 tablespoon finely grated blood orange zest

2 teaspoons vanilla extract

1 medium blood orange, very thinly sliced

2 small oranges, very thinly sliced


Preheat the oven to 375 degrees F.  Grease an 8 inch pan, and line the bottom with parchment paper.  I used a 7-inch springform pan here, and it worked well.  You could also use a larger pan, simply adjust your baking time slightly if you do use anything other than an 8-inch pan.

In a medium mixing bowl, mix together the flour, baking powder, salt, and cinnamon, and set aside.

In a large bowl, cream together the butter, granulated sugar and brown sugar at medium speed, until smooth and slightly fluffy.  Add in the eggs, one at a time, mixing well after each addition.  Scrape down the sides of your bowl with a spatula to ensure it's completely mixed.

Add in the milk, blood orange juice, zest, and vanilla extract, and mix on medium-low until just combined.

Add in the flour in two batches, mixing until the batter is just mixed.  I like to finish by hand with a spatula as not to overmix.

Pour the batter into the prepared cake pan.

Optional: sprinkle crumbs on top (see recipe below), and arrange very thinly sliced citrus slices on top.

Bake cake for about 45-50 minutes, or until a toothpick inserted into the middle comes out relatively clean.  Remove from oven when done, and allow to cool before carefully removing from pan and serving.  Best served warm.

Optional Crumb Topping

1 cup flour

2 tablespoons light brown sugar

1 tablespoon granulated sugar

1 1/2 teaspoons cinnamon

6 tablespoons unsalted butter, frozen


In a small bowl, mix together flour, sugars, and cinnamon.  Cut butter in using a fork or pastry cutter, until butter is all in pea-sized chunks, and well coated.

Happy buckle baking!


pan bangin' chocolate chip cookies


Oh hey friends!  I am so excited to be sharing these cookies with you!  You may have seen them floating around the internet lately, as they're Sarah Kieffer's famous "pan-banging cookies".  I had a serious amount of fomo for a few weeks after seeing them all over instagram, and then I finally made them myself.  I was not disappointed.  These cookies are huge, have the cutest wrinkled edges, and are a great way to change things up in the cookie department.  And honestly....the pan banging part is so much fun!

I think sometimes I get too caught up in cakes and pies and pretty things, that I forget that simple is sometimes best.  So get ready for more everyday dessert recipes like this!

The recipe comes from Sarah's cookbook, The Vanilla Bean Baking Book, which you should go buy if you don't own it!  (Not sponsored....hahaha).  

(Pan-Banging) Chocolate Chip Cookies

yields: 10 large cookies
recipe: Sarah Kieffer

2 cups (284 g) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks; 227 g) unsalted butter, room temperature
1 1/2 cups (297 g) granulated sugar
1/4 cup (50 g) packed brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
2 tablespoons water
6 ounces (170 g) bittersweet chocolate, chopped into bite-size pieces averaging ½ inch 

Preheat the oven to 350 degrees F.  Line 3 large baking sheets with aluminum foil, make sure the dull side is facing up.

In a small bowl, whisk together the flour, baking soda, and salt.  Set aside.

In a large bowl, beat the butter on medium speed until creamy.  Add in the granulated and brown sugars and beat on medium for 2 to 3 minutes, until mixture is light and fluffy.  Add in the egg, vanilla, and water, and mix on low to combine.  Add in the flour mixture and mix on low until combined.  Add in the chocolate and mix on low until just incorporated.

Form the dough into 100 gram balls, about 1/3 cup each.  (Yes these are large, yes just do it!) Place 3-4 balls onto each of the prepared pans, and transfer to the freezer for 15 minutes before baking.  Once you pull the first pan out of the freezer to bake, place the second one in the freezer.  This step is essential in getting your cookies to be the right consistency, so don't skip it!

Place the chilled baking sheet into the oven and bake for 10 minutes.  The cookies should be puffed slightly in the center.  Lift the baking sheet up about 4 inches and let it drop down onto the oven rack.  This forms the crispy, ridged texture that makes these cookies so distinct.  After the cookies start to puff up again, 1 to 2 minutes, repeat the lifting and dropping the pan.  I like to rotated the pan each time as well.  Repeat a couple more times.  Bake for 16 to 18 minutes total.  The cookies should have spread out, and the edges will be golden.  The centers should be a bit lighter, and not fully set.

Transfer cookies to a cooling rack, and let them cool down completely before removing from the pan.

Very Important Notes:

Don't skip the freezing of the cookies!

If you make the cookies smaller, reduce the bake time, and you won't get as many crinkles.

You can use chocolate chips, but the chopped chocolate is so much better.

I like to freeze the cookie dough in balls to be ready to bake at any time, and the baked cookies also freeze and keep very well.

Happy pan-bangin' cookie makin'!