Those of you who have read previous blog posts will know that I have a little bit of a thing for jam; and when I say “a little thing” I mean, I will pretty much eat it on anything and I have no issue eating it straight from the jar. Like, “hi my name is Kristie and I am a jam addict…”
Seriously though. I love jam. I love alllll the jam. Every flavour; sweet or savoury – hit me up with a spoonful of that fruity goodness.
So a couple weeks ago, when the incredible Natalie from East Van Jam offered to send me a couple jars of her Raspberry and Blueberry Jam to try – it was literally like all of my jam dreams were coming true.
Why hello lovely! And what may I ask brings you ’round these parts today…? Is it because you were just pining for some of my good natured wit & charm…??? :p
LOL Just kidding!!! I am of course fully aware that you are here for one purpose, and one purpose only; This Cherry Cheesecake Ice Cream situation – amiright? Because well, Cherry Cheesecake Ice Cream… ‘nough said.
I’m so stoked to be partnering with my fav grocery store Meridian Meats , where I got all the fresh cherries & other goods to make to share this recipe with you guys; And I gotta tell you; this one is pretty much the bees knees.
Happy Friday peeps!!
Who else is saying a big “Heck Yes!” to this weekend? I am so ready for it! Mostly because I’m just super over-excited for the activity I have planned for my Saturday – aka my very first Wedding Dress appointment!!! Eeeepss! I’m so excited you guys!
Also it’s officially the first week of Summer, so you know I couldn’t just leave you guys hanging without hookin’ you up with a killer Ice Cream recipe to celebrate, right!?
Happy Monday lovelies!
I hope you all had an awesome start to your week, but if by chance your Monday was a little lackluster thus far, then I am so glad you popped by – you know why!? Because the recipe for these Chocolate Cake & Honey Roasted Peanut Covered Ice Cream Bars is going to change your life. For reals. So even if you had kind of a sh***y Monday, it’s okay, because these homemade ice cream bars are going to make everything all better.
Why hello lovelies! Long time no post eh!? Gah – I am seriously the worst blogger ever! I am so sorry for being so AWOL lately. I have just been taking a lot of my free time to get prepared for the Farmers Market Season, which started this past weekend. But hopefully now that the craziness of the first weekend is over I’m hoping to get back into rhythm of things.
Anyways today is an exciting day because I’m sharing the recipe for these White Chocolate Raspberry Cheesecake Greek Yogurt Pops on the Tastes of Lizzy T website! You are going to love this recipe and it’s the perfect way to kick off the summer!
Okay, so I think I might be welcoming in the coming of summer a little bit early here with a popsicle recipe, but what can I say? I just couldn’t help myself, because the weather in my Vancouver hood the past couple of weeks has been so uncharacteristically gorgeous! We have had sunny days, with crazy-town hot temperatures, and in the land of perpetual rain, that is basically unheard of for the time of year – and I am absolutely loving it!
This past weekend temperatures soared and we were all scrambling to find a way to beat the unexpected heat. In other words, we were in serious need of some kind of delicious, freezing cold treats to aid our current situation.
Spring is in the air, temperatures are rising, and the sun is shining. It’s ice cream season!
All my life I have had a very serious weakness for old fashioned chocolate malts. No matter what the circumstance, there has never been a time – and probably will never be a time – that I say no to a chocolate malt.
So my endless love for chocolate malts is really what inspired this recipe and I am so excited to be partnering up with Best Friends for Frosting to share this recipe with you! If you are a chocolate malt lover like myself, this ice cream is going to make you swoon. So pop on over to the Best Friends for Frosting website to see the full post and my recipe lovelies!
Happy ice cream making!
Happy St. Patrick’s Day Eve peeps!
I was going to save this post until tomorrow, because it is somewhat St. Patrick’s Day themed, what with Baileys Irish Cream and all – but I just couldn’t wait to share this recipe with you!
Besides, if I share it with you early it means that you can make it today and thus have it ready to demolish as part of your St. Patrick’s Day celebration tomorrow. You’re welcome 😀
Oh my goodness, summer has finally arrived in Vancouver and I am SO happy about it! The weather has been absolutely gorgeous the last couple of weeks and it is such a treat after the “Juneuary” we were subjected to here this year. Thus, I have been desperately trying to soak up every ounce of sunshine that I can while it lasts – on my lunch breaks I walk down to the waterfront and literally lay in the grass for 45 minutes, and my boyfriend and I try to squeeze a nice walk down by the river every night after dinner but it still doesn’t seem like not enough!
Alright so, in case you haven’t realized, I just love the summer, and I can never seem to get enough of this gorgeous sunshine! You will also never catch me complaining about the heat either because I LOVE when the temperatures reach 30 degrees and higher! My boyfriend likes to say that I am basically a lizard because while everybody else is seeking shade on hot days like this, I love to just sit and bake outside in the sun – give me some sand, a chair, a patch of grass, heck, basically anywhere that I can lie down somewhat comfortably on a hot summer day, and I will do just that!
I wouldn’t venture as far to say that basking in the sun is my favourite summer activity… but it is certainly at the top of my list. For me there is only one thing that can make a hot sunny day even more perfect, and that would be with the addition of an extra large scoop of sweet, creamy ice cream! Oh yes! And what is even better than store bought ice cream… that’s right, homemade ice cream!