Confession; I am no pro when it comes to frozen dessert photography. Honestly whenever I set out to photograph a tub of homemade ice cream or popsicles I’m lucky if I end up with a couple barely usable photos.
I always start my frozen dessert shoots off with so many hopes and dreams of what my photos will look like; however by the end of these shoots those high hopes and dreams are usually long gone and all that usually remains is a sticky, melted mess, which I will undoubtedly eat (despite it’s melted state) in an attempt to drown my photography sorrows. True story.
So this time, in the interest of not consuming an entire batch of popsicles to myself, I kept the photography for this one pretty simple, and as such; I will keep this post sweet & simple. Because let’s face it, the sooner I’m done here, the sooner you can be making these Raspberry Cheesecake Popsicles amiright?
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.
Do we ever really need a reason to make donuts? I feel like not. Especially when they are in the form of these Coconut Raspberry Donuts. Regardless of the time or day or whether or not you have a donut worthy occasion – you should feel free to make these donuts whenever your heart desires.
For me donuts are pretty much always on my mind, but when my pals over at Albion Fitkindly reminded me that National Donut Day is upon us next week – I basically felt that it was my duty to make these donuts happen… for the sake of National Donut Day of course 😉
Okay guys, let’s get right down to the facts; daylight savings is here, it’s officially Spring, so therefore; I am ready for Spring. Soooooo ready for Spring. Unfortunately Vancouver seems to have forgotten that it’s supposed to be Spring, and has continued to be not only very cold, but also very wet (sigh).
Truth be told this cold rainy weather is very typical for this time of year here in Vancouver. So Naturally you would think I would be used to the rainy Vancouver Springs by now, but for no good reason at all, every spring I get my hopes up thinking Spring somehow equals sunshine and it most definitely does not.
Alas, it will probably be another couple months before we see “Spring” weather here – but it’s okay, because today I’m making my own sunshine with the help of a very big batch of pretty pink donuts &my new favorite Spring accessory.
Hello friends! I hope you are all enjoying the holiday season & all of the delicious homemade cooking and baking that comes along with it!
As I have mentioned before, holiday baking is one of the biggest joys in my life. I just love baking with all of the warm spices and vibrant colours that come with the season.
So naturally when Pure Leaf reached out to me about teaming up to re-create one of their recipes for the holiday season, I could not have been more excited. I immediately knew my recipe would have to include my favourite Pure Leaf Raspberry Iced Tea! Then because in my mind white chocolate and raspberry are pretty much a match made in flavour heaven; these Raspberry Tea Cupcakes with White Chocolate Frosting were a recipe choice that was nothing short of a dream come true.
I’m so excited to be here sharing this recipe with all of you all on the Tastes of Lizzy T website today just in time for the weekend! There’s nothing quite like the smell of fresh, homemade muffins on a lazy Saturday or Sunday morning, so I hope this post inspires you to whip up a batch this weekend!
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.