Honey Cookies

I saw this recipe for Honey Cookies on Facebook maybe a couple of years ago. They are sweet, coated with sugar which makes them crunchy on the outside, chewy inside & just plain delicious

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Strawberry Rhubarb Coffee Cake i

This cake recipe has a delicious cooked filling made for strawberries & rhubarb. So, there is a bit of a ‘process’ to put this together but it is worth it. It makes a large cake, in a 9 x 13 pan, so perfect to take to a pot-luck or for a party! I am freezing it in squares so that I can take some pieces out of the freezer when we want to eat some!

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Vanilla Sprinkle Cake

I have always loved sprinkles.. you know what I am talking about! Those colourful crunchy little, sweet, perfectly straight, all the same size ice cream sprinkles? All my life I have only eaten them on ice cream. I ALWAYS get sprinkles on any ice-cream I buy & even at home….sprinkle sprinkle. But lately, to my immense pleasure, sprinkles have been popping up all over the place! On cookies! In cakes!!!  On Cakes!! & I saw that they were even in the icing of an Oreo cookie!I love it! So this Sprinkle Birthday cake was exactly what I wanted to make & eat!

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Irish Soda Bread

I have never made Irish Soda Bread before & that has been a mistake! It is so good! I ate it warm from the oven with butter, that melted into it…& today I am eating it toasted with peanut butter! The recipe I chose to make was from kingarthurflour.com  This is not a yeasted bread. It is dense & hearty. Nicely sweeten from the currants that are studded throughout this bread. I am going to cut it up, put it in the freezer so that I have it for a while!  I didn’t have all of  the ingredients exactly as the recipe called for so I used what I had in the house. The recipe calls for buttermilk but I never have that so made my own. As usual, I will put the link to the original recipe here.


Here is how I made this

Irish Soda Bread  (adapted from kingarthurflour.com)


2 1/2 cups whole wheat flour

1 1/4 cup bread flour

3 tbsp sugar

1 tsp baking soda

3/4 tsp salt

1/4 cup cold butter, cut into pieces

2/3 cup currants

1 1/3 cup buttermilk *** I put regular milk into a measuring cup, just short of 1 1/3 cups, then I added 1 1/4 tsp of vinegar, gave it a stir & let it sit until needed  ***the ‘formula’ for making a substitute for buttermilk is: 1 cup milk/1 tsp vinegar or lemon juice. let stand for 5 -10 minutes 

1 large egg



Preheat oven to 400f

Grease a 8″ or 9″ round cake pan ***I buttered the pan I used but you can spray it with non-stick spray or grease the pan  however you like! I used a light coloured cake pan

***I used my food processor to mix this together

  1. In the bowl of your food processor, put the flours, sugar, baking soda & salt. Pulse for a few seconds to mix the dry ingredients together
  2. Add the currants to the flour & pulse to distribute them throughout
  3. Put the egg into the ‘buttermilk” & whisk together so that the egg is beaten in there, or alternatively, beat the egg & add to the milk & stir
  4. With the food processor running, pour the milk/egg mixture through the feed tube & process until combined & a soft dough is formed *** do not over processes. You don’t want this dough to become a ball of dough!
  5. Take the dough out of the food processor & put onto a lightly floured surface. Knead for a bit until the dough forms into a nice flat  ball.
  6. Put into the greased cake pan & flatten to fit the pan
  7. Using a sharp knife, cut an x into the top of the dough, cutting down about 1/2 inch
  8. Bake for 45 -60 minutes…Mine was done at 45 minutes



Granola Bars!

I am a big fan of Smitten Kitchen & very often make the recipes that are posted by her. I saw this recipe the other day, it is not the first time she has posted it & I have always thought it looked good.We are travelling soon & I  was going to buy a box of granola bars to take some on the plane, but decided to make these instead! One of the things I like about this recipe is the flexibility of the ingredients. I added chopped up dates & walnuts. They are addictive! Hopefully we won’t eat them all before we get on the plane!

Here is the link to the original recipe


Here is my recipe adapted from  Smittenkitchen.com   thick chewy granola bars


Date & Walnut Granola Bars


1 2/3 cup quick oats

1/2 cup sugar

1/3 cup oat flour   *** as per the original recipe, put oats in the food processor and process until they are a fine texture

1/2 tsp salt

1/2 tsp cinnamon

1 cup dates, chopped

1/2 cup coconut

1 cup walnuts, chopped

1/4 cup sunflower seeds

6 tbsp melted butter

1/4 cup maple syrup

2 tbsp corn syrup

1 tbsp water

1/3 cup natural chunky peanut butter *** I used Adams peanut butter … left over from some  peanut butter cookies I baked



Pre-heat the oven to 350f

Line an 8×8 square pan with parchment paper letting it hang over 2 sides to pull the granola bars out of the pan when they are cool…spray the parchment paper with cooking spray for easy release of the bars

  1. Mix the oats, sugar, oat flour, salt, cinnamon, dates, coconut, walnuts & sunflower seeds together in a large bowl
  2. Combine the melted butter, maple syrup, corn syrup. water & peanut butter together
  3. Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are moist
  4. Put into the prepared pan & pat down firmly, I wet my hands a bit just so that they didn’t get too sticky.
  5. Bake for approx 35 to 40 minutes until brown around the edges. I baked mine for the whole 40 minutes because I like crunchy edges!
  6. When finished baking, place the pan on a wire rack to cool completely.  Remove from the pan by lifting with the parchment paper. Place on a firm surface and cut into your desired size & shape of bar. I used a knife that was not serrated. They crumbled a bit so I just held them together as I cut them. ***I couldn’t wait until they were completely cool because I wanted to eat one…so mine were just slightly warm still & I think that helped with the crumbling as I could just put them back together since they were still a bit pliable.




Jacki & The Duchess Bake Shop’s Pumpkin Pie

Jacki ( my daughter) loves making pie. And she does a good job at it too!  She is working for a company that employs some Americans so for American Thanksgiving Jacki made them a Pumpkin Pie.

They all loved it . Ate it all up, which is no surprise.

I could not find the recipe online and do not have permission to post it so I am just going to post a picture of the pie and a picture of the Duchess Bake Shop cookbook. This cookbook is so worth buying! I have made several recipes from it and they are all great. If you don’t live in Edmonton, this cookbook will allow you to enjoy some of the delicious baked goods that the Duchess Bake Shop makes. This patisserie has been named one of the best in the world by BuzzFeed in 2015. Everything they sell is perfect and delicious.

Here is a link to an article in the Edmonton Journal about the Duchess Bake Shop.