Recipe Roundup: Bell Peppers

With global food logistics and the expansion of greenhouses in shorter harvest growing regions making it so much easier to have fresh produce year-round, it’s not too difficult for most consumers to acquire, say, bananas or citrus fruit in February. But there’s something to be said for a fresh, locally-grown, juicy and flavourful garden harvest,…

Recipe Review: Gluten Free Chocolate Glitter Cookies by Canadian Living

These delicious little chocolatey glitter bombs of deliciousness (did I mention these are delicious?!?) come from my Complete Canadian Living Baking Book. This book has been out for some time but should still be easy to acquire; I highly recommend it! Of my literal *hundreds* of cookbooks, this is one of my top five that…

Recipe Post: Air Fryer Chicken Breast

This recipe is so simple and quick, you’ll wonder why this is even a recipe. The only special equipment you need is an air fryer (duh), and even the spices you can use are incredibly versatile and substitutable to your own tastes. Air Fryer Chicken Breast YIELD: 4 servings | PREP: 10 mins | COOK:…

Tips and Tricks: New Home-Based Wedding Cake Designers

Excerpts reposted from my former baking and cake decorating blog, Chronic Masterbakers: Are you a new-to-the-game home-based baker who wants to make and sell wedding cakes? Are you looking for some simple to understand and follow (and free) recommendations, rules, tips and tricks to help make your first wedding cake commissions succeed with as few…

Well, I Did a Thing…

I entered an international virtual baking contest! I’m an entrant in The Greatest Baker, which is the second annual international baking contest sponsored by the Greatest Baker, Stuffed Puffs, Silpat, and Twinkle Baker Décor. The contest itself is co-hosted by professional bakers Alice Fevronia, finalist in the 2019 Great British Bake-Off, and Sophie Faldo, winner…

Recipe Post: Tropical Carrot Cake with Pineapple Cream Cheese Icing

This recipe is my absolute go-to recipe for all things carrot cake; its origin comes from my little More Food That Really Schmecks baking book by Canadian home-cook heroine, Edna Staebler. I’ve fiddled around with it over the years, adding this and removing/altering that, until I developed what I consider to be the best carrot…