raspberry rhubarb pie

raspberry rhubarb pie

Hey there!  Today I am so excited to talk about a little pie collab that I'm doing with a few of my blogger friends!  NateErin, Kate, and myself are all sharing our favourite pastry recipes and a berry pie today.  Their names link to their blog posts, so please hop on over and give them some love!  The internet is so weird, but I love it.  And it is the coolest thing ever that I get to connect with and (make friends with!!) incredibly talented people!

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a birthday cake for Amy

Oh hi there!  I am so so excited to share my latest collab with my square....Amy & Victor!  You might remember our epic Earl Grey Lavender situation from last year, our carnival cake, or even our orchard shoot!  

This time we got together just before Amy's birthday!  It was requested that I bake her a birthday cake (*cough cough - announced on instagram I do believe :P), so I decided to stick with my tried and true, and favourite ever, chocolate cake.  I made the most delicious vanilla swiss meringue buttercream for on top, AND.....I contacted Celsia Floral to see if they'd be interested in collab-ing with us to make Amy's birthday shoot extra special.  They said YES and came up with the most beautiful, whimsical bouquet ever for our shoot, with extra blooms for on top of the cake!  The flowers almost stole the show, and all 3 of us were obsessed with them all morning.  It is so fun to connect with other local creatives, and we hope to work together again soon!

It was so great to work with Victor again too (all photos are his!), and the squad was finally reunited.

Anyhow, Amy and I had the best weekend.  We decorated and shot this cake, went out for the dreamiest food at the loveliest little French restaurant (Au Comptoir!) in the heart of Kitsilano, and then ended our evening at Beauty & the Beast.  We also maybe went into the wrong theater for our movie....which is hilarious now, but a little traumatizing at the time.  Ha!  It's always an adventure with Amy.  The next morning we ended our time together by brunching at Le Marche St George, like always.  Pretty much a perfect weekend celebrating the birthday girl!  It made me grateful all over again for our friendship, and to have someone who loves and appreciates so many of the same things in life - and doesn't judge you for taking photos of food in restaurants (or for standing on chairs to get the best shot....hehehe).

Chocolate Cake

yields: three 6-inch round pans, or a 9x13 pan
recipe: (adapted from Our Treasured Recipes by Central Heights MB Church)


3 cups Flour

2 cups Sugar

2 tsp Baking Soda

1 tsp Salt

2/3 cup Cocoa

1 TBSP Vanilla

2 TBSP Vinegar

3/4 cup butter (melted) *can substitute oil here if you want to make it vegan*

2 cups Warm Water


1) Mix together all dry ingredients; then pour all wet ingredients over top and mix until moist.

2) Pour batter into three 6-inch round pans (or a 9x13).

3) Bake at 350: for 30-35 minutes for [or until a toothpick comes out clean], slightly longer if using a 9x13 pan.

Vanilla Swiss Meringue Buttercream

recipe slightly adapted from: Style Sweet Ca


1/2 cup egg whites (from about 3 to 4 large eggs)

1 cup granulated sugar

1 1/2 cups butter, at room temperature, cubed

1 1/2 teaspoons pure vanilla extract - *use the clear stuff if you want to keep your icing super white!


1) Fill a large sauce pan with a few inches of water and bring to a gentle boil.  Place a mixing bowl on top to create a double boiler.  Make sure that the water does not touch the bottom of the bowl!

2)  Place sugar and egg whites into the mixing bowl, and whisk together.  Keep mixing as the mixture heats, until it reaches 160 degrees F on a candy thermometer.  This ensures that your egg whites are cooked and safe to eat!  The sugar should also be completely dissolved and not grainy at all.

3)  Remove from heat once 160 degrees F is reached, and mix on high for 5-10 minutes.  This creates the meringue, which should be white, shiny, and hold medium stiff peaks.

4)  Add in the butter one cube at a time, mixing thoroughly after each addition.  *Make sure butter is at room temperature or it won't incorporate properly.

5)  Mix in vanilla extract.

6)  Turn up beater speed, and mix until it's nice and smooth.  Use immediately to ice your cake, or place in the fridge to store.

*If your icing turned soupy at any point either: place in the fridge for 5 minutes and try again, as your butter may have been too soft; OR: just keep mixing!  This icing can be a bit finicky, so don't panic.

ALSO. Victor took some sneaky video clips which Amy and I were completely unaware of...HAHA.  He made my dorky white girl dance moves look a little less dorky.  Right?   You can also see how dreamy the swiss meringue buttercream is!  Hurrah!

Happy Cake Baking!


peanut butter pie

Oh hi.  Let's talk about pie.  Or maybe cake.  A pie-cake hybrid?  What makes a pie a pie?  Or a cake a cake?  These are some of life's tough questions.

We've always called this dessert a pie, and it has a crust, soooo....peanut butter pie it is!  It's so so easy to whip up, and is so heavenly.  I remember requesting it quite a number of times for my birthday, and it is definitely a special occasion dessert.  Ha!  

I also tried it with a pretzel crust for the first time, which I loved, but some people might prefer a more traditional chocolate (oreo) crust.  I'm not judging you, that's totally cool.  I will say that the pretzel crust seemed to get a bit soggy or something after a couple days, whereas the oreo crust doesn't.  So there's that!  I just lovvveeeee me some salty-sweet combos, so this was a winner in my books!

peanut butter pie

yields: two 9-inch pies, or one 9x13 pan

Pretzel Crust:


3/4 cup butter, melted

2 1/2 cups crushed pretzels (*if you can find low sodium pretzels, that will help it from being too salty if you're worried about that!)

3 tablespoons brown sugar


To crush your pretzels, use a food processor/magic bullet or some sort of blender.  You want the pretzel pieces to be quite small so that the crust will stick together - think graham cracker crumb/oreo crumb texture!

In a medium bowl, mix together melted butter, crushed pretzels, and sugar.  Divide and press into pie plates, or a 9x13 pan. *I used a springform pan for my pie.

Bake at 350 F for 10 minutes, and then set aside.



8oz cream cheese, room temperature

1 cup peanut butter

2 cups icing sugar

1 cup milk

1 tsp vanilla extract

500 ml whipping cream - whipped


In a large bowl, mix together softened cream cheese, peanut butter, icing sugar, and milk, and beat until all the lumps are gone.  

In a separate bowl, whip the whipping cream.  Then, gently fold whipped cream into the peanut butter mixture.

Spread peanut butter filling over crust in your 2 pie plates or in your 9x13 pan.  Cover with plastic wrap, and place in the freezer until firm (about 2 hours minimum).  

Serve with whipped cream, chocolate drizzle, and/or crushed pretzels on top.

Happy peanut butter pie making!


garlic & basil pasta noodles (from scratch)

Oh hey there!  Today we're talking about pasta!  Homemade pasta to be exact.  Don't be scared, it's way easier than you might think!

Pasta is simple.  You take flour, eggs, salt, and oil.  Add bit of garlic.  Toss in some basil.  And it turns into magic.

This pasta comes with the sweetest story that I never want to forget.  My grandpa was in the kitchen a few months ago at the Farm, just as Jordyn and I were cutting pasta noodles for supper.  We were maybe slightly panicking (and laughing) as we realized that we couldn't find our pasta tree  to hang the noodles, and instead started placing the noodles all over the countertop.  It was a gong show, and there were noodles everywhere.  Fast forward to a couple weeks ago, my grandpa shows up with a large brown bag, and a grin on his face.  He handed us the bag and said that there was one for each of us.  Intrigued, Jordyn and I peeked into the bag and immediately pulled out two new pasta trees!  My grandpa is an avid woodworker, and after seeing our pasta plight weeks before, he decided to build us our own homemade pasta trees!  They even disassemble for easier storage.  You can see it pictured below!  I love handmade gifts, and will always think of him whenever we make pasta!

I've always wanted to make a little pasta volcano, and it was strangely therapeutic mixing the flour into the egg, but most times Jordyn just mixes it all in a bowl instead of on the counter like the photos show.  Both ways work great, so feel free to do whatever appeals more to you.

Garlic & Basil Pasta Noodles

yields: 4-6 servings


4 eggs

2 cloves garlic, minced

2 cups flour

1/4 tsp salt

2 tablespoons dried basil

1 tablespoon oil


In  blender, blend together eggs and garlic.  Set aside.

In a large bowl, mix together flour, salt, dried basil, and oil.  Add egg mixture and stir until the dough starts to come together.  Place onto a lightly floured surface, and knead for 8-10 minutes until smooth.

Seal dough in a plastic bag for 30 minutes at room temperature. (Resting the dough helps it become more elastic-y and ready for flattening!)

Cut into pieces equal to about 1/3 of a cup, and run each piece through a pasta maker according to your pasta maker instructions.  For ours, we started on the widest setting, and flattened it on each level twice, so it became flatter and flatter, and then chose which width we wanted to cut the noodles into.

Hang noodles on a pasta tree to dry for about 10 minutes.  Immediately cook noodles, or place into a plastic freezer bag and keep in the freezer until you're ready to use it.

Cook for 3 minutes, or until desired doneness. **Please note: fresh pasta cooks so much faster than dried pasta!

Serve with your choice of sauce, we used the alfredo sauce from this recipe.  Or you could just drizzle with melted butter or a bit of olive oil.  Top with fresh parmesan.

Happy Pasta Making!

-Kelsey (& Jordyn)