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.  

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! 

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. 

Caramelized Banana & Bourbon Upside-Down Tart

 

Bananas aren't my favourite fruit.  In fact, I mostly buy them for the sole purpose of banana bread, of which I'm a huge fan (especially if it contains chocolate and pecans!).  There's the off chance I might grab a few bites if it fits into my banana window.  What?  You don't know about the banana window?  For me, I'll only eat a banana if it's got the faintest bit of green, but not so under-ripe that the peel won't come off cleanly.  The texture must be firm.  If it goes any longer and I detect mush, then forget about it.  Don't even get me started on bananas that have already turned spotty - I'll leave the room if someone eats one of those in front of me.  They make fine baking bananas though so into the freezer they go to turn black; at the ready for any impromptu banana bread baking.  You're probably thinking I have massive issues a thing about textures and you're not wrong.