Recipe Post: Coconutty Oatmeal Raisin Cookies (GF, DF)

It should be pretty apparent that I enjoy developing my own recipes; one of the ways I do this is by converting tried and true “standard” recipes to accommodate certain special diets, as I did with these cookies for a friend who is gluten intolerant. I heard from her recently that she was just finishing…

Recipe Post: Fruity Oatmeal Almond Bars

This is such a great winter fruit recipe; much like my post on making berry swirl cupcakes in winter when fresh fruit is scarce using your favourite flavours of jam, these bars are as easy, if not even more so, to make in a jiffy. For this version, I’m going to use up some amazing…

Recipe Review: Orange Sesame Biscotti

Confession: I baked up these little gems some time ago, but I came across an old photo of the finished product recently, and was transported back into the heady days of culinary school, when my roommate and I decided it would be a great idea to take a baking cookbook and work our way through…

Recipe Post: Scottish Shortbread

Shortbread, especially Scottish Shortbread, is one of those “simple to learn, but a lifetime to master” recipes. There are modern shortbread recipes (and in fact I posted one just the other day, for my Meyer Lemon-Cardamom Shortbread Bars), and there is whipped shortbread, which is light and airy and melts in your mouth; it’s a…

Recipe Post: Meyer Lemon-Cardamom Shortbread Bars

It’s January, and this means for those north of the 49th parallel, it’s Meyer lemon season! Anyone who has read my blog for any amount of time should know how much I adore Meyer Lemons, from posts such as Meyer Lemons: Summer’s Promise in Winter, Meyer Lemons!!! Yaaaaay!!!!!, and Meyer Lemon Tarts. This recipe is…

Recipe Post: DIY Mix-N-Match Ultimate Cookie Bars

The recipe below was based off Kraft Canada’s recipe for Rocky Road Bars and has been around for some time. However, if anyone has been reading my posts for a while, you will know I’m an inveterate, incorrigible, and unapologetic recipe tinkerer. I’ve made the original recipe many times for others over the years, so…