Fall Feelings: Medjool Date, Chocolate and Orange Scones

 This is a sponsored post, but as always, all opinions are my own.

I don’t know how it happened but the great big leap from summer to fall has already happened. Mornings have a definite chill to them, and the leaves have begun the great progression from green to amber and orange. To be honest, I’m grateful for it. Summer definitely has its positive points, but I love the feeling of fall and all of the comfort food that comes with it. Like pots of tea and scones! 

Apple Cinnamon Muffins with Oat Crumble Topping

 

This is a sponsored post. All opinions are my own. 

After cookies, muffins were the first thing I learned to bake, way way back when I was a rosy-cheeked lass. The process is simple enough, and in about 30 minutes from start to finish you have tender and moist little cakes you can hold in your hand. What’s not to love about a muffin? Of course there are a million recipes for muffins, and the real fun is in the add-ins and flavour combinations. Banana chocolate? Yes please! Blueberry and lemon? Give it to me! But one of my all-time favorites has to be apple-cinnamon. There is something so comforting about this classic combination, and these muffins are darn near perfection. Loaded with tasty chunks of apple, a tender crumb, and a buttery oat crumble topping, it’s easy to see why these muffins disappeared quickly from my kitchen. 

For the Brave: Tarte Tatin

 

This is a sponsored post. All opinions are my own. 

When I was asked to create a recipe using Organic Washington apples, I immediately said yes. I have a soft spot for these apples, and this part of the world, after all. Way, way back when this blog was just a baby, I was invited to go visit some organic fruit orchards in the Wenatchee area, and I had the absolute best time. The United States is the leading organic apple producer in the world, with Washington State growing more than 90% of U.S. certified organic apples. Washington state is known for being one of the premier apple-growing regions in the world, thanks to advantageous growing conditions. The apple trees grow in nutrient-rich, volcanic soil, perfect for growing fruit. The dry climate and ideal temperatures reduce the number of diseases and pest issues that can wreak havoc on the fruit. Plus, plentiful water and advanced growing practices provide the right ingredients for growing top-quality fruit. I still remember seeing orchards hugging the Washington hillsides, as far as the eye can see. It’s a beautiful thing to witness, and one day I hope to visit the area again.  

Caramelized Apple and Maple Cream Cheese Danishes

This is a sponsored post. While I was compensated to write this post, all opinions are my own.

If I could choose any item to go with my morning coffee, it would be a flaky and buttery pastry. This choice likely stems from my time spent living in Montreal as a young art student, when lining up at the local boulangerie was a weekend ritual topped off with steaming cups of café au lait. It was a decadent treat for this budget-minded student, but one that obviously left a lasting impression. 

Shiny and New: Baked Apples with Brown Butter Streusel

 

This is a sponsored post. While I was compensated to write this post, all opinions are my own. 

Happy New Year, dear friends. I hope 2022 is off to a grand start for all of you. Six days in and so far I can’t complain yet! It’s been snowy and very cold here in Saskatoon, and I’ve largely been hunkering down with the cats and Dixon, catching up on episodes of Ted Lasso. Not a bad way to start the year! I’ve also been making us delicious things to eat, of course, and these baked apples were like a cozy hug - warm and soothing. The perfect winter food. 

Medjool Date and Chocolate Oat Bars

 

This is a sponsored post, but as always, all opinions are my own.

I don’t know how it has come to be the last week of August, but here we are. The mornings, at least here in Saskatoon, have a notable chill to them, and some of the leaves have started to turn yellow. It has been a very dry, very hot summer and I’m not sure if this change is due to summer ending or the parched landscape the trees find themselves in. Nevertheless, change is coming and I’m here for it. Over the next few months I’ll be celebrating the launch of my second book baby Vegetables: A Love Story, and I can’t wait to share all of the exciting details with you. Stay tuned! In the meantime, I’m here to share with you an absolutely delicious recipe for Medjool date and chocolate oat bars, which I just so happen to be nibbling on as I type this. I just can’t get enough! 

Easy Does It: Chocolate and Cherry Cheesecake Jars

Just five days ago, I had to say goodbye to my sweet orange cat, Sunny. If you've been reading my blog long enough, or following me over on Instagram, you know that this little fella was a dear furry friend to me. Found in 2010 when he was just a young one, Sunny was my sidekick for over 11 years. He was a special little guy and I miss him so much. In recent years, he was diabetic. Needles full of insulin twice a day, special food for a special diet, you name it, we did it. He continued to be active and healthy, with a good appetite and spirit. But in the span of a week he stopped running around the yard and trying to snag the bacon off of my breakfast plate, to not wanting to eat, drink or even move. I rushed him to the emergency vet hospital on Saturday and it was there we found out he was very sick with complications to his diabetes and treatment would be very costly and extensive. I made the toughest decision to let him go, as I couldn't bear it if he was suffering. We said our goodbyes curled up together on the cold floor of a dimly lit room. I brushed the soft fur on his belly one last time and told him I'll love him forever. And then my sweet Sunny was gone. Just like that. On the drive home the Saskatoon sky was lit up with orange and pink, and I can't help but think this was Sunny's way of saying his final goodbye to us. The house feels strange now, like something is missing. The other cats have felt it too - not wanting to eat very much, and are looking around for him outside. They never got to say goodbye to their brother, and I know they miss him too. I've been trying to take it easy this week, being gentle with myself and letting the grief come and go. Cats are like family, and I loved Sunny dearly. But, the thing is, we carry on. We live the next day and the next. We laugh to remember and cry, too. Life is full of really great and really sad moments. Taking the good with the bad is the just the way it goes. I'm hoping for more of the good now, please.

Apple Cinnamon Buns with Maple Bourbon Icing

This is a sponsored post. All opinions are my own. 

When I was asked to create a recipe using Organic Washington apples, I immediately said yes. I have a soft spot for these apples, and this part of the world, after all. Way, way back when this blog was just a baby, I was invited to go visit some organic fruit orchards in the Wenatchee area, and I had the absolute best time. Washington state is known for being one of the premier apple-growing regions in the world, and the growing conditions make Washington the finest place to grow organic apples. The apple trees grow in nutrient-rich, volcanic soil, perfect for growing fruit. The dry climate and ideal temperatures reduce the number of diseases and pest issues that can wreak havoc on the fruit. Plus, plentiful water and advanced growing practices provide the right ingredients for growing top-quality fruit. I still remember seeing orchards hugging the Washington hillsides, as far as the eye can see. It’s a beautiful thing to witness, and one day I hope to visit the area again.  

Carrot Cake with Brown Butter Cream Cheese Icing

If you're looking for a show-stopping Easter dessert, this carrot cake should do the trick. It's one of the most-loved recipes from my first cookbook All the Sweet Things, and I'm always getting notes and messages on how much people love to bake it. Here's why: there's moist and aromatic carrot cake, creamy brown butter icing, and a layer of crunch from the maple pumpkin seed brittle. If you love regular cream cheese icing, this recipe will make you downright giddy. It’s smooth and creamy, with the lovely caramel nuttiness that brown butter is known for. The carrot cake is rather wonderful in its simplicity—no pineapple, raisins or nuts to be found here, just straight-up carrots. Feel free to make the cakes a couple of days ahead. They freeze well, too. The middle layer of crunchy brittle may feel like an extra step, but it’s one you want to take. As my friend Lindsay said while testing this cake, the brittle makes it. 

Brighter Days: Caramelized Banana Cream Pie

Hello friends, I am just popping in here for a quick hello, and to tell you about this luscious pie I concocted recently. Dixon and I devoured slices while watching Meghan and Harry spill all of the tea during their interview with Oprah. Holy cow! There is so much to unpack there, but two things stuck with me: 1) I am so glad they got out and 2) Oprah is the queen when it comes to interviewing. Her questions were spot-on, and their answers more than a little shocking. So much drama there! While there is no drama over, there most certainly is pie. I wonder if Meghan and Harry bake pies?

Upside-Down Apple Ginger Cake

 

This is a sponsored post. While I was compensated monetarily, all opinions are my own.

It’s been a cold, cold week here in Saskatoon. The temperature has barely crept over -30C, so yeah, that’s very, very cold. I’ve largely been hunkering down inside my little house, and the oven has been working overtime. There have been roasts with herbaceous veg snuggled up beside them; cookies with puddles of chocolate; muffins burst with bananas. But, my favourite thing to come out of my gas range has been this Upside-Down Apple Ginger Cake, made with beautiful JAZZ apples. I am super thrilled to be included with a group of talented creatives across Canada this year with JAZZ Apples to create recipes incorporating their delicious  apples. This year, we made a recipe based on a “mystery ingredient” chosen for us by another group member. Mine was ginger, selected by the incredibly talented photographer/stylist/blogger Debi Traub from @simplybeautifuleating from Toronto, Ontario. 

Ten Years Later: Lemon Ricotta Cake

 "You never knew which split second might be the zig zag bolt dividing

all that went before from the everything that comes next." ~ Barbara Kingsolver

  

Golden Year: Orange-Glazed Cranberry Cream Cheese Bread

Happy New Year, friends. I hope your 2021 is off to a smooth start. After the shit show of 2020 I think we're all holding our breath just a little, unsure of what this bright and shiny new year has in store for us. Fingers are crossed that it will be a golden year, but honestly, you never really know. Rather than leap ahead into Maybe Land, I'm trying to enjoy the present moments as much as possible. We got a new TV for Christmas - one that conjures up Netflix and Amazon with just the press of a button. I really love good tv, hence I've watched a lot of it this fall and winter. I even posted my favourites on my Christmas card this year, with Fleabag, Ozark and Fargo in the top three. After discovering that Golden Girls (the entire series!) is on Amazon, there is no way I'll be leaving my house unless absolutely necessary. Oh wait. There's a pandemic happening. This is what I'm supposed to be doing! I love Bea Arthur so much. When I was a kid, I would stay up late and watch reruns of Maude. Maude was strong and funny and didn't take any crap from anyone. A good role model for a 12 year old girl if I do say so myself. Same with Dorothy. Her dry wit and sharp tongue make me laugh, all these year later. Right now I think we need all of the GG we can get. 

Getting Festive: Caramelized Onion and Cranberry Focaccia

 This is a sponsored post. While I was compensated financially, all opinions are my own. 

I’m back with more Spanish Sweet Onion love, and this recipe is so perfect for the upcoming holiday season. I mean, just look at it! This is the sort of thing I want to nibble on while the furnace is purring and the windows are frosting up. It’s decidedly winter here, with the massive dump of snow from last weekend putting us firmly in place. Literally. I ventured out on the roadways for the first time in a week and only got stuck once, which is rather successful I think. It was nice to come home and relax with a slice of this savoury onion and cranberry focaccia. There’s enough sweetness from the onions to play with the tart cranberries, and that sprinkle of flaky salt brings everything together. It was a big hit in my house!

Come for Tea: Ginger & Orange Drop Tea Biscuits

It's Victoria Day here in Canada, and with the long weekend comes the unofficial start to summer. Some of us are camping (or glamping!), or hitting the garden centres, or digging in the dirt, or kicking back and seeing that new Avengers movie. I slide to the more lazy side of the equation, which involved a getting up way past the time I usually get up, making lemon ricotta pancakes for my guy and I, sitting outside in the sun with my second cup of coffee, watching my cats eat grass and chase bugs. It's been a good day, so far. Like many of you, I'm hustling all the time. When a day presents itself with no immediate work to do, I almost don't know what to do. I think regular folks call these "days off", but for someone who has work hustles and side hustles and all the hustles, taking a little time to sit in the sun and watch robins dance in the bird bath is a glorious way to spend a few hours of the day.

Peanut Butter Cookies and Birthdays

"Keep your face to the sun and you will never see shadows."

~ Helen Keller 

In the past week, my cookbook turned two years old, and I crept over to the dark side of 50 by celebrating my 46th birthday. Both are terrific achievements, to be sure. I love how I'm still getting emails from people buying my cookbook, and baking from it. Your messages are true inspiration, and I save every one. Thank you thank you thank you! Those early days of my book baby's release into the world were a crazy mix of emotions, not unlike turning 46. Gratitude, joy, feeling a little overwhelmed, all come to mind. 46 is a no nonsense number. 

The goals are set and there is plenty of stuff I want to do, places I want to go, food I want to eat. You know, the important stuff. 

Overnight Sensation: Jan Scott's Faux Sourdough

Well holy doodle. Here I am. Is it me or was this winter just the worst? I mean, really. Here in Saskatoon I think it was the coldest winter since 1930. Extreme cold warnings filled my phone for most of February. I didn't leave the house if I didn't have to, if I'm being totally honest. I hunkered down big time, baking to keep the house warm(er). And then there was that one day when the furnace conked out in the morning and left me with a giant repair bill I wasn't prepared for. Yeah, that was sucky. So was finding out that my sweet Sunny, a senior feline at 10 years old, is diabetic. He's taking the daily insulin injections like a champ, and he and the other cats are finding a new normal when it comes to eating. No longer is the bowl of dry food a free for all, and Sunny is on quite the low carb diet. In just a few weeks, he has improved greatly, and his overall health is better than it has been in awhile. This all makes me happy, though I do fear that every time I inject him with insulin I'll hit a nerve in his neck and he will die. Maybe I'm being a paranoid and neurotic cat mom? It has been a long winter, after all.

Raspberry Almond Crumble Bars for a New Year

Greetings of a shiny, new year to you. Yeah, I know it's the middle of January and I should have been on my computer a couple of weeks ago wishing one and all the best of the season. Alas, I was likely cocooning on the couch with a book and a cup of tea, something I'm trying to do more of in this new year. December was a blur of baked goods and work and more work and then I cooked a feast on Christmas Eve and then the big day I stayed in my pyjamas and ate leftovers. It was the best. Binge watched Killing Eve and snacked on all the snacky things. All was calm, all was bright all right.

Creamy Pumpkin Pie with Chocolate Glaze

It's mid-November, and I know many of us have been playing with pumpkin for a couple of months now, so I understand if you're feeling a little squashed out. It happens. And I blame Starbucks. But, I'm popping in quickly to say how yum this pie is I made the other day. It's got a creamy, cream cheesy filling, with those warming spices we all love this time of year. The chocolate cookie crust is so easy, even a novice baker could do it. No rolling of pie dough with this recipe! There is a rich chocolate glaze poured over top, which really does make the pie even more fantastic. With a dollop of whipped cream, this is a tasty addition to any winter supper or Thanksgiving for my American pals.

Flaxseed and Apple Brown Butter Blondies

"When you pay attention, even the constants in life are changing." ~ Brooke Semple I'm interrupting my bonkers busy schedule to say hi and to tell you about these fabulous blondies I made recently. I love them so much I made about 750 pieces for a catering gig tomorrow. That's right - 750. If you're curious, that equals about twenty two 9x13 pans. I was basically a machine when I whipped them up all on one day this past week. But, my house smelled like brown butter and apples, so that's a win! If you're in Saskatoon, pop by the Saskatoon Farmers' Market tomorrow (Sat October 20th) where I'll be sampling the blondies, and beef and lentil meatballs (yes, 750 meatballs too!!), from 10-12. This is all to celebrate AgMonth in Saskatchewan and I'm a proud partner with Farm and Food Care Saskatchewan for the event. Follow along on my social media to see posts profiling farmers and producers, my favourite foods, food stories and lots more. It's a fantastic initiative to get people thinking about where our food comes from, and to celebrate those who make it.