Today I thought it would be fun to share a small batch recipe, as I know that ingredients can be scarce, and you may not have…
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It’s time for my annual MINI EGG dessert!! Like most people, I cannot get enough of those little pastel treats, and usually buy a jumbo bag for myself as soon as they go on sale…
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Hey friends, I hope you’re doing well. These are strange and uncertain times we’re living in right now. I know I alternate between feeling panicked, overwhelmed, anxious, and weirdly calm….and sometimes I feel all of those things at once…
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Hey friends! We’re talking about homemade nutella today, and I’m pretty excited about it….
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There’s just something about eating your favourite food in a slightly different way that is so exciting to me. Take a chocolate chip cookie for example. Make it extra large, and bake it in a cast iron pan, and magic happens.
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Hey friends! Now, I’m not really one for cheesey holiday recipes…but I couldn’t resist sharing these cute little ghost cupcakes with you. I’ve been making these cupcakes for years, since way back in when I was a university student at UBC!
First you make my one bowl chocolate cake (it’s dairy and egg free by the way!), and then top it with a generous amount of whipped cream (obviously not dairy free…ha!). Then you pop them into the freezer for about an hour before serving, and the cupcake will stay soft…BUT the whipped cream freezes into an ice cream-like texture. It is HEAVENLY!!
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So, I have a thing for pavlova. And decided to take my love for it and marry it with my mini egg obsession. Cute little meringue nests were born. Then came the whipped cream. All topped with the most beautiful shimmery mini eggs that I found while visiting Target in the U.S. (I’m so in love with Target…but also a little bit grateful that we don’t have them in Canada as I’d likely be broke!)
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