Strawberry ice cream with shortbread cookie crumble!
Read MoreNow today we’re talking about a simple no churn vanilla bean ice cream with roasted rhubarb chunks mixed in. Seriously amazing!
Read MoreLilac ice cream had been on my mind since our bushes started blooming, but I wasn’t sure if it would work or not…
Read MoreOne of the easiest ways to use lilacs in baking is by making lilac sugar or syrup! The tiny flowers of the common lilac are completely edible, and impart a lightly floral taste when infused in sugar and syrup…
Read MoreHello friends! We are in the thick of strawberry season where I’m from, and there are fields upon fields of these gorgeous berries. I went u-picking the other night with my mom and sister, and all agreed that few things smell better than a strawberry field at peak harvest! It was heaven.
Read MoreSo, I have a thing for pavlova. And decided to take my love for it and marry it with my mini egg obsession. Cute little meringue nests were born. Then came the whipped cream. All topped with the most beautiful shimmery mini eggs that I found while visiting Target in the U.S. (I’m so in love with Target…but also a little bit grateful that we don’t have them in Canada as I’d likely be broke!)
Read MoreFirst you’ll notice that this is a roll cake. I’ve never seen a carrot roll cake before, and was a little nervous about how it would work, but it was a dream! Of course I went through a few rounds of testing, some were hilariously bad...haha, but the result is a perfectly fluffy cake that bakes up in about 10 minutes! Then I decided to do a fresh take on the classic pairing of cream cheese frosting, and instead used Woolwich Dairy’s Original Soft Fresh Goat Cheese paired with brown butter. I’m obsessed with this goat cheese as it’s such a unique flavour, is made with Canadian goat milk, and it complemented the warm spices in the carrot cake so well.
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