Peanut Butter Cookies


We’re back and return with a classic; peanut butter cookies! We apologize for the delay in posts but unfortunately life sometimes gets in the way of baking.  Luckily these cookies are quick to put together and disappear just as quick! Its hard to go wrong when peanut butter is involved.




Peanut Butter Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24

  • 2¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, room temperature
  • 1 cup smooth peanut butter
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Combine flour, baking soda, and salt in small bowl.
  3. In stand mixer, cream together butter and peanut butter on medium speed until well blended. Add sugar and brown sugar and continue to beat until light and fluffy.
  4. Add egg and beat until combined. Add vanilla and beat again.
  5. With mixer on low speed, slowly add dry ingredients, and mix until fully combined.
  6. Spoon equal tablespoons of dough onto baking sheet. Lightly press down each cookie.
  7. Bake cookies for 15-18 mins or until cookies are lightly golden brown around edge. Let cookies cool on wire rack.


Blueberry Lemon Bars


It’s been so cold and rainy around here lately that Alex and I started craving a summer kind of treat. So we decided to whip up this light and full of blueberries dessert.





So even though it was pouring rain outside, in the kitchen it felt like summer!

Blueberry Lemon Bars
Prep time: 
Cook time: 
Total time: 
Serves: 16

For the crust:
  • 1½ cup graham cracker crumbs
  • 6 tbsp butter, melted
  • ¼ cup sugar

For the filling:
  • 2 large egg yolks
  • 1 (14oz) can of sweetened condensed milk
  • ½ cup fresh lemon juice (about 3 lemons)
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 350 degrees. Grease a 8×8 baking dish.
  2. In a medium bowl, combine graham crackers, melted butter, and sugar. Press crumb mixture into prepared pan. Bake the crust for 10 mins. Remove from oven and let cool to room temperature.
  3. For the filling, stir together egg yolks and sweetened condensed milk. Add lemon juice and stir until mixture is smooth and starts to thicken. Fold in blueberries.
  4. Pour filling evenly over cooled crust. Bake for 20 mins or until filling is set.
  5. Cool to room temperature and chill in fridge for a hour before serving.


Gluten Free Banana Bread

GFBB (5)

Jenn: Growing up, some of my fondest memories were being in the kitchen with my nana, helping her bake something sweet. One of my favorite things she used to make was banana bread. We used to always enjoy the bread fresh out of the oven with butter and a cup of tea.

GFBB (2)

I changed the flour in the recipe from all purpose, that my nana used, to gluten free so that Alex would be able to enjoy the bread as well. Made with either type of the flour, the bread turns out moist, light, and super yummy!

GFBB (4)

GFBB (1)

GFBB (3)

4.0 from 1 reviews

Gluten Free Banana Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8

  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups gluten free flour mix
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2 tbsp milk
  • ½ cup semisweet chocolate chips
  • 1½ cup ripe bananas, about 3 bananas


  1. Preheat oven to 350 degrees
  2. Cream together butter and sugar with electric mixer, then add eggs.
  3. In small bowl, whisk together flour, salt, and baking soda.
  4. Add dry ingredients to butter mixture, alternating with milk.
  5. Stir in chocolate chips and ripe bananas.
  6. Pour batter into greased bread pan and bake for 40-45 mins.
  7. Bread is done when knife inserted in center comes out clean.

For the gluten free flour mix we used the brand Cloud 9, purchased at Costco.


Garlic Hummus


Alex’s wife, Alex C makes really really good hummus. She was whipping some up this morning and we thought this recipe definitely needed to be on the blog.  It’s a simple recipe that goes great with so many things. We enjoyed ours with crackers, sun dried tomatoes, and buffalo sausage.







Garlic Hummus
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4

  • 1 15oz can of chickpeas
  • Juice of one large lemon
  • 2 garlic cloves
  • ¼ cup olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp cayenne pepper


  1. Blend all ingredients together in food processor or blender.
  2. If after mixing ingredients, the hummus is too thick, add additional olive oil and/or lemon juice.


Cinnamon Roll Cake

For the last two days, it has been snowing non-stop here in Nanaimo. The roads are icy and full of snow, making it hard to go anywhere. So Alex and I decided to make a perfect recipe for a stuck at home snowy day.


Although the recipe has many steps, it comes together quite easily.













After Alex’s wife tried a piece, she declared “I feel like I’m in a warm blanket of cinnamon”. We think that sums up just how yummy this cake is!

Cinnamon Roll Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8

For the dough:
  • ¾ cup cottage cheese
  • ⅓ cup sugar
  • ⅓ cup buttermilk
  • 4 tbsp unsalted butter, melted
  • 1½ tsp vanilla
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

For the filling:
  • 2 tbsp unsalted butter, melted
  • 1 cup brown sugar
  • 1¼ tsp cinnamon
  • 1 tsp ground allspice
  • ¼ tsp ground cloves

For the icing:
  • 2 cups icing sugar
  • 4 tbsp milk


  1. Preheat oven to 400 degrees. Butter 10 inch bundt pan.
  2. In the bowl of a food processor, add cottage cheese, sugar, buttermilk, melted butter, and vanilla. Process until smooth. Add in flour, baking powder, baking soda, and salt. Pulse 8-10 times or until dough starts to pull towards the center and sticks together.
  3. Turn dough onto a lightly floured surface and knead gently, folding the dough over and pushing away from yourself 4-5 times.
  4. With a rolling pin, roll the dough out to make a 12 by 15 inch rectangle.
  5. Brush the rolled out dough with 2 tbsp melted butter.
  6. In a small bowl, whisk together brown sugar, cinnamon, allspice, and cloves. Sprinkle mixture over dough, leaving a ½ inch border around all edges.
  7. Starting on the long end of the dough, roll the dough up, in a jelly roll style. Cut off small part of each end where it is just dough without sugar filling. Cut the roll into pieces.
  8. Set the first layer of cut rolls on the bottom of the bundt pan. Place the second layer against the outside walls of the pan.
  9. Bake the cake for 18-20 mins or until golden brown and firm to the touch. Transfer the cake to a large plate.
  10. While the cake is cooling, prepare the glaze. Whisk together the icing sugar and milk. Drizzle the glaze over the cake and allow 15 mins for it to set.


Flourless Caramel Bacon Brownies


Alex and I are big fans of combining sweet and savory flavours. It’s hard to go wrong when chocolate and bacon come together in a yummy brownie. Throw in caramel and this dessert is ridiculously good!

Here’s the caramel and bacon soaking up each other’s flavours:


When you bite into these brownies, the texture is quite surprisingly moist as you wouldn’t know there isn’t any flour in them. The bacon bites are a welcome surprise as they add another texture to the brownie as well as a smoky flavour.



Enjoy pigging out on these brownies. Get it? Pig out…on bacon… I know what you’re thinking, we should just stick to baking :)

Flourless Caramel Bacon Brownies
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16

For caramel sauce:
  • 10 strips of bacon, chopped into small pieces
  • ½ cup sugar
  • 1 cup heavy cream
  • ⅓ cup peanut butter

For brownie batter:
  • 1½ cup brown sugar
  • ¼ cup bacon fat
  • ½ cup + 1 tbsp canola oil
  • 4 eggs
  • 1½ tbsp vanilla
  • ¼ cup brewed strong coffee or espresso
  • 1½ cup cocoa powder


Caramel sauce:
  1. Cook bacon in frying pan without oil until crispy. Reserve ¼ cup of the bacon fat for the brownie batter.
  2. Cook sugar in medium pot over medium heat. Once the sugar starts to melt, swirl the pot a few times. As the sugar starts to turn amber in colour, swirl the pot a few times and take off heat.
  3. Add in the cream, very slowly, 1-2 tablespoons at a time, while constantly whisking.
  4. Return to medium heat and whisk in peanut butter.
  5. Set aside ¼ cup caramel sauce in separate bowl to use to pour over baked brownies.
  6. Allow remaining caramel to cool and then add in cooked bacon.

Brownie batter:
  1. Preheat oven to 350 degrees
  2. In large bowl combine brown sugar, bacon fat, and canola oil with electric mixer.
  3. Beat in eggs one at a time. Add vanilla and coffee and mix together.
  4. Add cocoa powder and beat to combine.
  5. Pour brownie batter into greased 9X9 baking dish. Pour caramel sauce on top of brownie batter and swirl in with spoon or knife.
  6. Bake for 20-25 mins until batter is set.
  7. Use saved ¼ cup caramel sauce to pour over brownies.


Mini Cheesecake Brownies


One of Jenn’s good friends, Erin, is getting married this year and Jenn is doing the desserts for her wedding. One of the desserts that Erin is contemplating is mini cheesecakes. Jenn has been trying out lots of recipes and different ways of getting the right size of mini cheesecake. We definitely found the right size with this mini cheesecake pan:


With the scrumptious combination of chocolate brownie and cheesecake, this recipe is easily a contender for being one of the wedding desserts!




Mini Cheesecake Brownies
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 24

For the brownie batter:

  • 4 eggs
  • 1¼ cups cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp vanilla
  • 2¼ cups sugar
  • 1 cup unsalted butter, melted
  • 1½ cup all purpose flour

For cheesecake:

  • 1 8oz package of cream cheese
  • 3 tbsp sugar
  • 1 egg yolk


  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla until well combined.
  3. Stir in sugar and melted butter, and then stir in flour until mixed together. Set brownie batter aside.
  4. In a separate bowl, beat together cream cheese, sugar, and egg yolk with electric mixer.
  5. Grease mini cheesecake pan with butter and spoon into each cup a tbsp of brownie batter. Next spoon in a teaspoon of cheesecake filling over the brownie batter. Top off each cup with a teaspoon of brownie batter. Can swirl mixture together with knife to create marbled effect.
  6. Bake for 18-20 mins or until toothpick inserted comes out clean.
  7. Let brownies cool in pan for 10 mins and then transfer to cooling rack.


Homemade Peanut Butter Bacon Dog Treats

When we started making these treats, both dogs were in separate areas of the house, far from the kitchen. Then Jenn opened the bacon package and Henry and Matao appeared in the kitchen in lighting speed.


These treats are great to make because all the ingredients are simple and they come together in just one bowl.  We opted for our bone shaped cookie cutter but you can use any shape you have on hand.


The pups definitely had a hard time waiting for the treats to cool before they could enjoy them!





Homemade Peanut Butter Bacon Dog Treats
Recipe type: Dog Treats
Prep time: 
Cook time: 
Total time: 
Serves: 24
Homemade dog treats with peanut butter and bacon

  • 1 cup natural creamy peanut butter
  • ¾ cup nonfat milk
  • 1 large egg
  • 2 cups whole wheat flour
  • 1 tbsp baking powder
  • ⅓ cup rolled oats
  • 3-4 strips of cooked bacon, chopped


  1. Preheat oven to 325 degrees. Line baking sheet with parchment paper.
  2. In large bowl, whisk together peanut butter, egg, and milk, until no lumps remain.
  3. Add in flour and baking powder with spoon. Mix in oats and bacon. The dough will be quite thick.
  4. Next roll the dough out on a floured surface with rolling pin until dough is ¼ inch thick. Using cookie cutter, cut out shapes and place on baking sheet.
  5. Bake for 11-12 mins until bottom of treat is lightly browned. Take out of oven, turn treats over, and bake for another 5-6 mins.
  6. Allow to cool completely before giving to your dog.


Chocolate French Macaroons

If someone tells you that making macaroons is easy, check if their pants are on fire, because they are lying! Macaroons are delicate finicky little things. The first batch of macaroons we tried were super flat and stuck to the parchment paper. Then several of the second batch sunk in the middle. We debated about if we should post this recipe because we didn’t think the presentation of the macaroons was up to our high blog standard. But in the end, we decided to share our macaroons because they tasted pretty awesome and that’s what matters most.


The hardest part of making macaroons we found was pipping the batter onto the baking sheet in the right size. We found a great tip online to draw circles on the parchment paper to have ensure uniform sizes. It worked quite well.


Our wonderful friend and co-worker, Lindsay (aka Matchy Matchy) volunteered to be our macaroon taster!


Although these are not traditional french macaroons, we think our deconstructed version turned out quite well!



Chocolate Macaroons
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24
A deconstructed chocolate French macaroon


  • ⅔ cup almond flour
  • 1 cup icing sugar
  • 3 egg whites
  • ½ cup sugar
  • 2 tbsp cocoa powder

Chocolate Sauce:

  • 1 tbsp coconut oil
  • ½ cup semisweet chocolate chips


For the macaroons:
  1. Preheat oven to 300 degrees
  2. Sift together the almond flour and icing sugar in a small bowl.
  3. In a large bowl, beat the egg whites with an electric mixer at high speed until they start to thicken. Slowly add the sugar and continue to beat until stiff peaks form.
  4. Using a rubber spatula, fold the almond flour/icing sugar mixture and cocoa powder into the egg whites until you have a smooth stiff mixture.
  5. Spoon batter into pastry bag fitted with ½ inch plain round tip and pipe 1 inch disks onto parchment paper lined baking sheet.
  6. Bake for about 11-12 mins.
  7. Take macaroons off parchment paper as soon as out of oven and place on cooling rack.

For the chocolate sauce:
  1. Melt together coconut oil and chocolate chips.
  2. Dip cooled macaroons halfway into chocolate sauce. Place dipped macaroons in fridge to set for a few minutes before enjoying.


Stuffing Waffles

Love waffles? Love stuffing? Well then you going love stuffing waffles! And on top of the stuffing waffles is mashed sweet potatoes, turkey, gravy, and cranberry sauce.



Kelsey aka Moody (pictured on the right) was kind enough to bring her homemade cranberry sauce.


Friends plus waffles equals awesome!



Happy Thanksgiving… in February!!

Stuffing Waffles
Prep time: 
Total time: 
Serves: 12
Waffles made of stuffing, topped with mashed sweet potatoes, turkey, gravy, and cranberry sauce!

Stuffing Waffles
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, chopped finely
  • 1 loaf of bread (we used gluten free)
  • 2 tbsp grapeseed oil
  • 1-2 chicken or vegetable bouillon cubes
  • 2 tbsp poultry seasoning
  • 1 tbsp butter

Sweet Potato Mash
  • 4 sweet potatoes, medium size, chopped
  • 2-3 tbsp butter
  • 2 tbsp goat cheese

  • 2 turkey skinless, boneless, breasts
  • ⅓ – ¼ cup French’s mustard
  • 1 tsp garlic powder
  • ½ tsp all purpose seasoning
  • ½ tsp herb mix
  • ¼ cup grape seed oil

  • 1½ tbsp grape seed oil
  • 2 garlic cloves, minced
  • 1½ tbsp splet flour (for gluten free use buckwheat flour)
  • 1½ cup vegetable or chicken broth
  • 1 tsp poultry seasoning

Cranberry Sauce
  • 20oz whole cranberries
  • ½ cup white sugar
  • ½ cup orange juice
  • ¼ tsp cinnamon
  • ⅛ tsp salt
  • ½ cup water

Stuffing Waffles:
  1. Heat oil in large pot.
  2. Add all vegetables and saute until soft.
  3. Add salt and pepper to taste.
  4. Add bouillon cubes and poultry seasoning.
  5. Cube up loaf of bread and add to cooked vegetables.
  6. Add butter and if mixture is dry, add ⅓ – ½ cup water.
  7. Add mixture to heated waffle maker and cook for about 1 min until waffles are crispy.

Sweet Potato Mash:
  1. Boil sweet potatoes until cooked.
  2. Mash with butter and goat cheese.
  3. Add salt and pepper to taste.

  1. In a medium bowl, toss together turkey and marinade ingredients until turkey breasts are evenly coated.
  2. Bake turkey in baking pan at 350 degrees until tender, about 15-20 mins.

  1. Heat oil on low heat, add garlic, and let simmer.
  2. Add flour, cook for 5 min.
  3. Add broth and seasoning, and whisk until thick.

Cranberry sauce:
  1. Boil together all ingredients for 15 mins.