Saturday, 26 May 2012

Blog Designing

What do you all think of my new title header? "I" did that!

 Im have been absent from my blog for a little while as I have been taking a online course to learn how to do graphic designs for blogs.  It is so fun now that I am finally catching on.

Geesh who knew that designing a cute website is so much work? But it is coming easy for me now thankfully. 

Practice makes perfect.

  I thought Id change up my own banner here to something new.
  So now that I know how to do this I am offering up my services to design for you.  I'm very affordable I can make a banner for you for $20 and many other features for a excellent price too.

  Just send me a email here or check out my blog design site  for more info.

Im super excited for my new venture in the graphic design world...hope to hear from you for a new design!

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Thursday, 10 May 2012

Apple Blueberry Crisp

Is there any better way to enjoy fresh fruit than this old fashion blueberry apple crisp recipe?
The dark, sweet fresh berries mixed with a tart apple and a chewy, crispy topping is one of the great combinations of all my books.

This is one of those recipes that is very forgiving with your measurements and what ingredients you may want to add. As long as you know the basics of making the crumb topping then its forgiving in the way of what fruits you want to add. I would love to try this recipe again soon with blueberries and peaches mixed together or even thinking about trying blueberries and pears. For sure you can do this recipe all year round depending on what fruit is in season.
Blueberries are on all the "super foods" lists due to their very high levels of anti-oxidants. So good for you. there is ways you can make this recipe healthier by using a rolled oats instead of quick cooking, or use whole wheat flour instead of all purpose. You could even substitute the 1/2 cup of white sugar for a 1 scant T of Blue Agave ( of you want to cut the sweetness a little)
This time around I wanted to stay with a classic-sweet version.
I did switch up the brown sugars. I used a dark brown instead of a golden brown sugar.
Whats the difference between the two?
Both types of brown sugar are a mixture of granulated sugars and molasses, with dark brown sugar containing more molasses than light brown sugar. Light brown sugar has a delicate flavor while dark brown sugar has a stronger more intense molasses flavor. They can be used interchangeably depending on your personal preference. I prefer the darker. Give it a try for a subtle change.


  • 4 cups fresh blueberries, wash & them drain them really well well
  • 4 Apples peeled and chopped ( I used Ida red)
  • 2 Tablespoons of fine chopped walnuts
  • 1/2 cup granulated white sugar
  • 1 tbsp corn starch
  • 2 tsp lemon juice
  • 1/3 cup packed dark brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup flour
  • 3/4 cup quick cooking rolled oats
  • pinch of kosher salt
  • 4 tablespoons of butter
  1. In a bowl combine the blueberries,apples, sugar, corn starch, and lemon juice, and mix to combine evenly. Pour into a lightly buttered baking dish.
  2. In the same bowl combine the flour, dark brown sugar, cinnamon, oats, salt, and butter. Stir with a fork or hands until the mixture is really crumbly and evenly blended. Spread the mixture over the berries and bake at 375 degrees F. for 40 minutes. Let cool to warm before serving an cutting.

Top with a whipping cream or a vanilla bean ice cream of you desire.

Organize Your Cuboards

If your anything like me, then you have a million different ingredients purchased from a bulk food store, still in the plastic bags and stuffed away in the back of your cupboards because you forget what exactly they were. The problem I run into is I have five ingredients that look the same. Like, trying to tell the difference between certain flours such as all purpose flour & pastry flour can really make a difference in a recipe. So what happens in our home is it will just all go to waste.
Now that's not a good thing!
I wanted to find a way to get more organized with this so I can make it easier when I'm in the kitchen. I had some chalkboard paint that I purchased from my local craft store a long time ago. I have been dying to find a purpose for it. So I labeled my canisters with a chalkboard label. Now the best thing about this is when I want to change out a ingredient all I have to do is rub the chalk off and rewrite the name of whatever is in it. Now no excuses. No more wasted food.
Another great perk to this, is when you have a tin of muffins or a jar of dessert on your countertop, you can label what you made so when you family knows just what they are eating!

This is what was found by my husband when he got home from work yesterday.

The cookie jar:
I love how there is a rustic look to the labels.
I made a point to not make them exactly measured so it could have this effect.

Now all you need is:

To start: Use painters tape to measure out your desired shape for the label.

You will then need about 3 coats of paint.
Let one hour to dry between each layer.
Go vertical for one coat then horizontally for the next or vice versa. It will give that textured and rustic look I was talking about.

Make sure you let it fully dry so the 2nd layer doesn't peel off the first layer of paint. This happened to me on the first canister I made, so I let the rest dry fully.

Next is the fun part...Get labelling!

Good luck!

Chewy Chocolate Caramel Cookie

This is a very decadent cookie. So good!

It is a perfect ratio of sweet chocolate, chewy caramel and a crunch of salted pecans.

Your welcome.

What you need:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 6 ounces fine-quality bittersweet chocolate, chopped coarse
  • 18 caramels such as Kraft, chopped coarse (about 1 cup)
  • 1 cup coarsely chopped pecans


Preheat oven to 375°F.
In a bowl whisk together flour, baking soda, baking powder, and salt.

In another bowl with an electric mixer cream butter and sugars until light and fluffy.

Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.

Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. If you dont have a good pan make sure to lay down parchment paper to prevent burning and sticking.

Bake the cookies in the middle oven rack 12 to 15 minutes, or until golden.

Make sure not to eat the cookies right away because the caramels will be VERY HOT. Make sure too cool for a few minutes before eating.


Wednesday, 9 May 2012

White Chocolate Raspberry Muffin with Walnut Crumb Topping

This muffin turned out fabulous!

It was my first time ever using buttermilk in a recipe and I am now hooked. I didn't realize how much of a difference it is using buttermilk instead of cows milk. From this day forward I will substitute for this as much as possible. If you have never used buttermilk in a recipe I highly suggest trying it out.

With summer quickly approaching us, I was feeling like something with fresh fruit. There was a good sale at the grocery store this week on raspberries. My all time favourite berry ever!

When raspberries are in their best season we always have some in our home.

To me, raspberries are as good as gold in a bakers world. Every recipe I have ever added them to have turned out amazing. However, they don't last too long around here, its usually a war between me, my hubby and my kids who can eat them up faster.

Raspberries + White Chocolate + Toasted Walnuts compliment each other so well. The sweetness of the crumble topping is a perfect pick me up with a cup of coffee any time of the day.

I made a large batch of these and gifted some to my In laws today. They were so nice to free up my day and they also spoiled them to pieces with new summer gear.

I think they need a good treat at the end of their day. I'm sure this will do the trick ;)



  • 1/4 cup all purpose flour
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts


  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup of melted butter (or one stick of butter)
  • 1 cup buttermilk
  • 3/4 white chocolate chips
  • 3/4 cup or as many as you desire of fresh raspberries because for me...the more the better because the bites that had raspberries in it were the best bites! )


Preheat the oven to 400 degrees F.
Line a 12-cup muffin tin with liners.

To make the topping:
mix together the topping ingredients until crumbly in a small bowl. Set aside.

Muffin part:
In another bowl, whisk together flour, sugar, baking powder, baking soda and salt
In a large bowl, beat the eggs with the melted butter then add the buttermilk and whisk to combine.

Add the dry ingredients to the wet and stir just to combine. Do not over mix.

Gently fold in the white chocolate and raspberries. Be very gentle so the berries do not break apart. Then pour into the muffin tin.

Crumble the topping over the muffins and bake until golden brown and bake for about 20-23 minutes.

Let cool in the tins for 10 minutes.

*Note *
~ these taste amazing warmed up in the microwave after too
~Also don't over cook because they will cook in when its cooling in the pan. You don't want it to be overcooked or it will taste dried out.
~Use a toothpick to check if they are done if they come out clean than its time to take out of the oven

Spring Sweets

We are finally in the warm weather and spring is finally in full bloom around here!

I was excited to have pulled out the Capri's pants, sunshades and sandals this week. I wanted to post a few creations I did a few years ago that symbolise the spring season.

These were all made by myself, when I started to get into baking and cake decorating.

Little bug's picnic cupcakes:

Ladybug cookies on spring theme cupcakes:

Rainbow Daisy Cupcakes:

Lollipop daisy cookies:

Tuesday, 1 May 2012

Pumpkin Loaf

I know its not fall time, or pumpkin season but with switching over from my old blog to my new one, I thought Id carry along some of my recipes to share. This was a very scrumptious loaf I must say! It didnt last too long in our house.

What You need:

2 cups Flour
1 teaspoon Baking soda
3/4 teaspoon EACH of ground cinnamon, ground nutmeg, ground ginger &1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup pumpkin
1/2 cup oil
2 large eggs
1/4 cup raisins or desired amount
1/4 cup water

Heat your oven to 350 degrees and grease 9 x 5 loaf pan. line with parchment paper and spray with cooking spray.
In a medium bowl, sift together flour, baking soda, cinnamon, ginger, nutmeg, and salt; set aside. In a large mixing bowl, beat together granulated sugar, brown sugar, pumpkin puree, oil, and eggs. Slowly add flour mixture and blend well, but do not over mix. Add water and blend well. Pour into pan and bake 65-75 minutes or until toothpick inserted in center comes out clean.
Remove from pans and cool completely on wire rack.


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