Lemon Cheesecake Tart

Fact: This is my first blog post in almost a month. Clearly I am the worst “blogger” ever.

Truth: I have been feeling totally un-creative lately… is that a word un-creative? Probably not – let’s go with un-inspired instead. I have been feeling totally un-inspired. I feel ridiculous saying this by the way. I mean how silly is it that I couldn’t even manage to post a recipe for a simple batch of cookies in the span of a month? But seriously don’t ask me that, because I don’t have anything close to a good answer to that question.

So instead I thought this might be a good time for some real talk today… how do you feel about that? No worries if you’re not into it, you can always skip down to the recipe – I won’t be offended. But for those of you who are still with me, here goes…

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Cherry Almond Cake

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Happy Friday peeps!

I feel like I have been so MIA lately, so I have to apologize to you all. It seems like my recipe posts have been so few and far between over the past couple of months, and I really have no good excuse except to say that it has been a busy summer.

Not to mention I have been guilty one too many times of digging into all my summer baked goods before I get the chance to snap some good pictures to share with you guys……. I honestly can’t tell you how many times that’s happened this summer. Let us not speak of it & let me try to make up my lack of recipes with this pan of deliciousness instead ūüėÄ

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Cherry Cheesecake Ice Cream

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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.

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Rhubarb-Banana Crumble

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Happy Monday lovelies!

So this morning as I reached into the refrigerator for some cream to add to my much needed coffee, I couldn’t help but be enamored by the presence of a gorgeous bundle of bright pink rhubarb I picked up at the farmers market over the weekend. It looked so beautiful all bundled in it’s bow-tied string, that I honestly wanted to cradle it in my arms an cherish it for always…. is that strange? Don’t answer that.

Seriously though, can rhubarb season just please never end????¬†I don’t know about you but I just love that gorgeous pink stuff. It’s one of my all-time favourite ingredients to bake with because it is so versatile and pretty much tastes amazing with anything and everything. Every year I try it out with different fruit combinations and I always find myself falling in love with the new flavour combo’s.

Such was the case when I stumbled upon a recipe in one of my favourite Canadian Living cookbooks for Rhubarb-Banana Crumble. Say whatttt????? Now I must be straight up crazy, because until I saw that Canadian Living recipe, I had never even thought to pair together rhubarb and banana; But as soon as I thought about it, I was like uhmmm duh!! ¬†So after putting my own spin on the recipe and subsequently tasting {a lottt} the result… I have to be honest with you guys and say this is hands down my favourite rhubarb dessert of the season.

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Chocolate Cake & Honey Roasted Peanut Covered Ice Cream Bars

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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.

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White Chocolate Raspberry Cheesecake Pops

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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.

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White Chocolate Raspberry Cheesecake Bars

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Who else else here grew up eating cream cheese and jam sandwiches on a regular basis?

If you answered a big fat YES! to the above question, please accept this virtual high five…¬†{hi-ya!}¬†I feel like this relationship is off to an amazing start, don’t you? ūüėÄ

Alright so some of you are probably thinking that a cream cheese and jam sandwich sounds more than a little strange, am I right?

But when you really think about it… this whole cream cheese and jam sandwich flavour combo is really quite similar to that of these White Chocolate Raspberry Cheesecake Bars. You got your cream cheese, you got your jam and you got your crust… Yeah I think we might be onto something here… :p

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Sweet Lemon Curd Cake

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Why hello lovelies!

I’ve got a quickie little recipe share for you here today, because this one was just so darn yummy that I couldn’t wait any longer to share it with you <3

First of all – please forgive me for the lack of photos on this one, but I was barely able to snap these two before the cake was confiscated from it’s photo shoot, only to be gobbled up in the blink of an eye by a couple of hooligans – namely Cole, who loves anything lemon related and my mother who is nothing short of a lemon addict.

So once again – I’m sorry for the lack of cake pictures for you to gawk at. I know we all eat with our eyes and these pictures are definitely not the greatest, so you will just have to take my word for it when I say that this cake is amazing.¬†

Now let’s get right down to business shall we? This Sweet Lemon Curd Cake is quite literally “the bomb.” So even though my mom ate this cake up before I could even take any pictures, I have to admit that she was the inspiration behind this cake, so I owe the credit of how well it turned out to her.

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Cranberry & Brown Sugar Cinnamon Buns

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Happy Wednesday {or hump day, whichever you prefer} lovelies! How is everybody? I hope your New Year is off to a wonderful start <3

So I’m just going to call a spade a spade and admit that I have gotten a little cranberry happy on the blog lately what with all the cranberry posts. So I apologize to all of you who follow along and are not necessarily cranberry fans, but I can’t help it – I’m an absolute fool for cranberries.

Fresh cranberries, dried cranberries, cooked cranberries, raw cranberries – I am of the opinion that cranberries are incredibly amazing in all of their forms.¬†Who else can relate to my cranberry addiction? Great – let’s be friends and get reallll cranberry happy with these Cranberry & Brown Sugar Cinnamon Buns…

So here’s the thing – before I came up with this recipe, classic cinnamon buns were pretty much one of my favourite breakfast foods of all time. The simplicity a cinnamony – brown sugar filling that is¬†encased¬†by a soft, fluffy¬†dough, and is topped off with a velvety layer of cream cheese frosting was pretty much my definition of heaven.¬†That is… until I baked these¬†Cranberry & Brown Sugar Cinnamon Buns.¬†‚Äč

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Roasted Yam & Spice Cupcakes with Cream Cheese Frosting

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Happy Friday everybody! And for all you Canadians out there – happy beginning to the Thanksgiving long weekend <3

I just love Thanksgiving don’t you? Not only because of what the holiday itself stands for, but also because I always feel like it marks the true start of the family holiday season. The time that we all really focus on spending time with family and enjoying the simple things in life that matter the most. Like going to the pumpkin patch on a Saturday to embrace the kid inside us all, while picking up a wagons worth of all different shapes and sizes of adorable pumpkins; or the beauty of cuddling up on the couch on a rainy afternoon to watch old movies; or just sharing in the beauty of the vibrant fall colours outside by going for long walks in the crisp fall air with someone that we love.

There are so many things to love about the fall season and I could go on and on about this for days – but the gist of my ramblings is that for me Thanksgiving has always been that marker to the true beginning of this wonderful season. My mom and I have always shared in the love for this season, so I think this why we often tend to get a little carried away when it comes to our family Thanksgiving dinners ever year. As in we act like we are cooking for a guest list of about 50 people when in reality it is usually only about 10 of us gathered around my parents dining room table.

We always end up seriously over cooking and end up having left overs that will last us a week.¬†I mean It’s so hard not to when there are so many amazing harvest inspired dishes to gobble up – honestly can you blame us? ¬†Besides, I’m not one to complain about Thanksgiving leftovers – no¬†sirree…

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