We first made this pie a few months ago when we had some friends over for dinner. We picked key lime pie as it was our friend, Julia’s favorite kind of pie. The pie turned out so great, we thought we better share it on the blog.
Living on Vancouver Island, we don’t have much access to fresh key limes so for the recipe we used bottled lime juice. The taste of the limes is strong but not overpowering.
This is an awesome pie to enjoy this summer out on the patio.
With Alex needing to eat a gluten free diet, there are a few gluten free cookbooks in the house. Jenn found this great book hiding out in the kitchen and decided to try out the gluten free bread pudding recipe.
We couldn’t find the right type of gluten free bread at the grocery store so we ended up going a great local specialty store to find what we needed.
For the eggs, we used some enormous duck eggs provided by our co-worker. Alex swears duck eggs add a better taste to any recipe.
The pudding before baking for 45 mins:
The beautiful after shot:
The raspberries and chocolate chips are a great combination. The bread pudding turned out awesome and we look forward to trying more recipes from the cookbook.
For the last two days, every time Jenn went into the kitchen, Alex’s wife, Alex C, would inquire when the next batch of cookies were going to be made. And not just any cookies, but cookies with peanut butter, oatmeal, and chocolate!
Here’s the happy lady enjoying her cookies!
The best part of this recipe is that there are only seven simple ingredients:
The dough comes together quickly. It is much easier to add the peanut butter when it’s at room temperature (unless you need an arm workout, then use cold peanut butter).
After chilling the dough for 30 mins, measure out 1.5 tablespoons of dough and place on baking sheet.
After 12 mins of baking at 350 degrees, the end result are these delicious little balls of goodness!
Hopefully you enjoy these cookies as much as Alex C did!
We’re back and we have cheesecake! Not just regular plain cheesecake but cheesecake with Baileys and chocolate chips!
For this post, we had a guest baker in the kitchen, our awesome friend and co-worker, Kelsey. She brought along her very energetic and adorable puppy, Chase.
So to start the recipe, the first step is to crush the graham crackers. Kelsey gracefully crushed the graham crackers into smithereens with the end of the knife.
After mixing the crushed crackers with the melted butter, press the crust into the spring foam pan.
After we finished mixing up the batter and getting the cheesecake into the oven, we had to decide what to do for a hour while it baked. It was warm outside so we busted out the doggie pool for Chase.
So after a hour of Chase splashing around in the pool, the cheesecake was done. We left it in the oven for another 30 mins to let it fully set. Normally cheesecakes are smooth on top, but we think the giant crack adds character.
Enjoy the cheesecake and we promise more consistent blog posts will be coming!
Preheat oven to 350 degrees. Cut out circle of parchment paper to fit into 9 inch spring foam pan and place in pan.
Place graham crackers in zip-lock bag and crush into small pieces with a rolling pin or a handle of a knife. Mix the crumbs with the melted butter and press the crust into the bottom of the pan. Place the pan onto a baking sheet and set aside.
In a large bowl, beat the cream cheese and sugar until smooth. Next beat in the Baileys, then mix in the eggs, one at a time. Beat in the sour cream, vanilla, and flour until fully mixed.
Stir chocolate chips into the batter and then pour the batter into the pan. Place the cheesecake in the oven on top of the baking sheet.
Bake for 1 hour or until middle of the cheesecake is slightly set. Then turn off oven and leave cheesecake inside for 30 mins. Next remove from oven, let cool to room temperature, then chill in fridge for 2-3 hours before serving.
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.
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.
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!
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.
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!
Preheat oven to 400 degrees. Butter 10 inch bundt pan.
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.
Turn dough onto a lightly floured surface and knead gently, folding the dough over and pushing away from yourself 4-5 times.
With a rolling pin, roll the dough out to make a 12 by 15 inch rectangle.
Brush the rolled out dough with 2 tbsp melted butter.
In a small bowl, whisk together brown sugar, cinnamon, allspice, and cloves. Sprinkle mixture over dough, leaving a ½ inch border around all edges.
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.
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.
Bake the cake for 18-20 mins or until golden brown and firm to the touch. Transfer the cake to a large plate.
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.
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