Two words you guys… Sticky. Buns… I mean honestly need I say more?
Here’s the deal – If you made me choose what my all time favourite baked good is – impossible as that decision would be to make – I would probably tell you it’s sticky buns. I love sticky buns, like a freaking LOOOVVVEEE sticky buns. Everything from the pillowy soft dough, to the cinnamon filling, to the sticky caramel glaze, and if you throw some pecans in there… game over baby, I will probably swallow it whole.
Yes, they are a complete mess to eat, (that is, if you are an animal like me and eat with your hands), and by the time I’m through attacking a sticky bun, I’m usually covered in sweet, sticky, caramelly goodness…. but I wouldn’t have it any other way.
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.
Shortcakes like these hold a special place in my heart.
I think a lot of the time when people in North America think of “Shortcake” they imagine a vanilla sponge cake layered with berries and whipped cream.
But growing up in our house shortcakes meant something different. Shortcakes in my moms kitchen meant sweet, flaky, buttery, almost scone-like bundles of pastry joy, that were loaded with jam or fresh berry compote and borderline excessive amounts of freshly whipped cream…
In the summertime we would enjoy shortcakes like this for breakfast and dessert on repeat with all the fresh summer until they disappeared. Subsequently they have become one of my all time favourite indulgences. Honestly, just thinking about the word “Shortcake” gets my mouth watering, so I hope that you and your family will enjoy them as much as we always did.
*This post was sponsored by Vitamix & feedfeed. However, all opinions and stories are 100% my own.
This past weekend was a good one. I mean probably not in the way you are imagining. Like, I didn’t spend the weekend at Disneyland or go bungee jumping or take a kite-surfing lesson. Nothing extra cool like that; but I did manage to be uncharacteristically productive in the accomplishing tedious (but very necessary) tasks department.
For instance; I organized my pantry –something I have been meaning to do for weeks… (okay more like months); I vacuumed; Cleaned my office (so necessary); Retrieved a package from the post office; Purchased groceries for the week (like a proper adult); Forgot a couple of items at the grocery store, which I then returned to said grocery store to purchase; Went to the bank (am I the only person still doing this?); Did multiple loads of laundry (it got real); and I remembered to water the plants at my parents place while they are out of town.
It’s currently the middle of the night and I’m wide awake. It’s one of those nights, where all of the excitement from the day makes sleep feel totally unnecessary. So here I am, doing some much needed catch up on recipe posts you have been so patiently waiting for. It feels great right now, but I know I will regret this no sleep decision tomorrow morning. Strong coffee will definitely be a non-negotiable.
Sometimes you just really need a good chocolate muffin. You know like a super moist, fudgey muffin, loaded with good quality milk and dark chocolate chunks. Are we on the same page here?
So here’s the thing these muffins are so chocolatey and delicious, that they could basically qualify as a dessert – however, because they are a “muffin” it is therefore perfectly acceptable for you to eat them for your breakfast. Ergo – you get to eat chocolate for breakfast and feel perfectly okay about it… (not that I think you ever need a legit reason to eat chocolate for breakfast).
Long time – no recipe share huh!? I’ll say! It’s been a whirlwind of a summer, but the dust is starting to settle & I promise I will be blogging more recipes in the coming weeks. Especially as the seasons to Fall, because it is after all my most favourite season – for many reasons but mainly because it is the season on apples & apples are probably my favourite seasonal fruit to bake with (and you know… eat, obvs).
So I though what better way to welcome in fall, than with a recipe that has fresh apples as the star!