I always feel like cranberries don’t get enough love when it comes to desserts, so this year I wanted to come up with a recipe where they were really the star of the show. So I whipped up some cranberry curd and paired it with a shortbread crust, for a simple, yet stunning tart. I topped it with a few sugared cranberries, rosemary, and meringues. Whipped cream would also be a great option if you don’t want to fuss with meringues! You can always use a star tip to pipe on whipped cream to make it look even fancier.Read More
For as long as I can remember, my mom has made a bunch of different kinds of Christmas cookies, barks, bars, etc, and packaged them up on plates for gifts! Most people these days don’t really need anything for Christmas, but homemade baking is always appreciated. You can never have too many cookies, right?Read More
Hey hey friends! I had several requests over on instagram to share my “recipe” for candied oranges, and I’m very pleased to inform you that it is one of the easiest things ever! Basically all we’re doing is boiling water and sugar together to make a syrup, and then throwing in the oranges slices in with it to get nice and soft and sweet. And yes, the peel becomes soft and sweet too, and is meant to be eaten along with the rest of the orange!Read More
Hot chocolate season is upon us! Today I’m sharing my very favourite, cozy hot chocolate recipe for the colder months (well…actually any time of the year!). It involves real chocolate (this isn’t hot cocoa!!), and salted caramel….because duh. I definitely won’t miss out on any opportunity to indulge in some salted caramel. Ha!Read More
This is 28. I don’t normally share much personal stuff around here, but today is a little different. Scroll to the bottom if you’re just here for the recipe!
27 was such a crazy, crazy year for me and my family, and held so much loss in the 365 days it was around. Our family farm was dealing with the aftermath of a traumatic fire that had destroyed our country market and cold storage right at the start of our harvest season, we spent the Winter recovering and preparing to rebuild, my grandpa passed away from terminal cancer, and my grandma followed him exactly one month later unexpectedly. We spent the Spring and Summer months working tirelessly to get our new building finished and approved, and were able to do so just a couple days before opening for the 2018 season!Read More
I know I know! I’m putting pumpkin in cookies!! Please don’t freak out…I promise they are DELICIOUS.
Something about adding in a bit of pumpkin puree to these snickerdoodle cookies just makes them the FLUFFIEST cookies ever. I definitely didn’t just stop at one. Soft, chewy, a bit cakey, and with a warm spiced glaze on top….this is my new go-to Fall treat! There is a tiny bit of chilling of the do involved…just a head’s up! Nothing major though, so preheat your oven and wash your dishes while they hang out in the fridge for half an hour. No biggie.Read More
#ad - This post is sponsored by Saputo. The opinions on this blog, as always are my own. You can follow Ingredients by Saputo on Facebook, Instagram, and Pinterest for more recipe inspirations. Thanks for supporting brands that help keep me baking!
Oh hey friends! I am so so excited to be sharing this wonderfully simple pumpkin sheet cake with you today! It's completely no-fuss, and serves a crowd beautifully. The maple drizzle makes it look extra fancy, but it really is the easiest thing ever. I'd say that's a win win situation.
Living on a pumpkin farm means that I have an abundance of pumpkins at my disposal, and I always end up making cake a few times during the Fall season. There’s something about pumpkins that is so magical, and the fact that you can bake with them is so fun! A dash of cinnamon and allspice complement the pumpkin flavour so well, and we top the cake with fluffy vanilla frosting, and finish it off with the maple drizzle. Simple decadence at its best. What also makes this recipe unique, is that it’s lactose free! I have a few friends who can’t have lactose, and it’s so perfect to have a few recipes up my sleeve that they can enjoy. I used Dairyland Plus TruTaste Lactose Free 1% Milk in the cake, and it worked perfectly.