Have you ever had sweet potato pie? Sometimes when I mention sweet potato pie to people they look at me like I’m some sort of crazy person and say things like “sweet potato in a dessert!?” To that all I have to say is; Hell YES sweet potato in a dessert!
But I also have to clarify that when I say “sweet potato” what I really mean is yam. Because when you go to a typical grocery store yams are labelled as the ones with an orange interior (and this is what you want for this recipe), while sweet potatoes have a white interiors (not what you want for this recipe.)
I’m not sure why we as a culture decided to collectively confuse ourselves by swapping the names around when it comes to things like “sweet potato fries” or “sweet potato casserole” or “sweet potato pie” But let’s be honest saying “Yam Pie”just doesn’t have the same effect… amiright?
Few things get me more excited than when I walk into a new bakery only to discover that among their line up of gorgeous baked goods, they have giant, chewy ginger cookies for sale.
That probably sounds a bit strange to a few of you – that I could get so excited over something as simple as a ginger cookie; But if there is one thing that I simply cannot resist in life, it’s a good ginger cookie. No matter what the circumstance, if I sniff out a good ginger cookie in my travels, you better bet that I will be buying one – okay let’s be real, I will most likely be buying two or three. I will never pass up a good, crackly ginger cookie. Who’s with me on this?
I will never say no to a doughnut. I just love them, and you would be hard pressed to find a doughnut flavour that I don’t like. That said, If you were to ask me what my favourite doughnut is, I would hands down have to say cake doughnuts. Now I have nothing against a good yeast doughnut; but given the choice between yeast or cake doughnuts, I will always go for the cake doughnut.
I can’t believe Fall is just about upon us. As always this Summer absolutely flew by, but I have to admit after the dry, scorching weather we had I am more than ready to welcome in the new season. I know a lot of Vancouverites wish the summer would never end, but admittedly once September rolls around I am usually pining for the beauty of Fall.
You guys… Vanilla. Peanut Butter. Protein. Cookies. You just know it’s going to be a good day when your day starts with one of these bad boys, amiright?
I have to be honest – I have never been a big fan of protein powders. I think I have tried just about every brand / flavour available to me, and I have never been able to find one that I enjoy. I always find that they either just taste plain awful, or they taste okay at first, but then have a funky aftertaste, or a gritty texture or they are loaded with a bunch of ingredients that I’m really not comfortable putting in my body.
So when I triedCoast Protein Powders, I was absolutely blown away by not only by the nutritional info, but more so by how amazingly delicious they tasted. No weird aftertaste, no gritty texture. My life is totally changed.
My Dad doesn’t have much of a sweet tooth. I got my obsession for baked goodies from my mum and my mum only.
As such he rarely requests baking – in fact he rarely even eats dessert at all. So when he does I get a little giddy and waste no time jumping at the opportunity to bake him a little something delicious.
Such was the case the other day when I got a text from him saying, and I quote… “I think I could go for a slice of Carrot Cake topped with an inch thick of Cream Cheese Frosting right about now…” My Dad may not share my love for baked goodies, but if there is one thing we can agree on, it’s that cream cheese frosting is pretty much the best thing in the whole entire world.
I realized the other day that somehow I managed to go the entire summer without s’mores-ifying anything. So because I was pretty sure that’s a major faux-pas in the food blogging universe – but mostly because I love myself, and I just really wanted chocolate cookies with a borderline excessive amount of chocolate, marshmallows, pretzels and sea salt in them – I decided to bake up a batch of these monsters. #selflove
PS. “s’mores-ifying” is not a word at all, but considering there isn’t a proper verb in the English language for the popular act of turning regular baked goods into delicious s’mores concoctions, I decided I would make one up myself…
Blackberry season is glorious. I love it so much because we have wild blackberries everywhere here, so whenever I have a hankering for blackberries, I can always count on being able to pick a bunch with my own two hands.
Blackberry bushes have taken over the back roads that are just s short walk away from our house, so when Cole and I head out for our evening walks in August, we are sure to grab a big bowl to carry along with us to fill with those juicy purple beauties. We make a game out of who can pick the most blackberries, and end up coming home with a full bowl in a matter of twenty minutes.
Usually we enjoy a fresh juicy handful with some vanilla ice cream, and then I freeze the rest for future baking adventures. They are an especially exciting freezer find during the fall and winter months long after all of the fresh summer berries have disappeared.