Category: Food

Wanna know how many times I’ve made these cinnamon buns in a week? FIVE. Five times. That’s 20 cups of flour, and a whole lot of yeast. The first time I made them, I forgot to put cinnamon in them. I know. I’m totally Amelia Bedelia. Then I made them a second time, and they turned out perfect. So I figured I could make them again, because I went from Amelia Bedelia to Gordon Ramsey pretty quickly. So I did. For the third time. I put them in the oven and went to feed Olive. You know where this is going. I baked them for a solid 10 mins more than they needed, which resulted in dry, hard…. crusty, nasty garbage. So then I thought, maybe third time isn’t the charm, but maybe the fourth time is a charm? Can that be a thing? I think it should be a thing for moms, cuz we deserve an extra chance over the average person. So I made these for the fourth time in a week, and my yeast must not have worked cuz my dough ended up in the garbage next to a poopy diaper. I’m not selling this recipe am I? In it’s defence, the three times they’ve failed, they’ve been my fault. Or my baby brain. Either way, don’t blame the cinnamon buns. On the fifth attempt I got this bright idea to put raspberries in them. And low and behold, the fifth attempt became legendary. Just kidding. But Dane is my biggest critic, and he said these were delicious. And somehow 9 went missing from 7:00 in the evening to when I woke up this morning… so that says something. If you’re a conservative, you can skip the raspberries. But you should take a walk on the wild side and try them, you might surprise yourself. You might even change your political views due to these little red berries appearing where they normally wouldn’t. You’re welcome liberals, I may have just gotten you an extra vote.

Raspberry Cinnamon Buns
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Recipe type: Dessert
  • 1 tsp granulated sugar
  • 2¼ tsp dry active yeast
  • ½ cup warm water
  • ½ cup whole milk
  • ¼ cup granulated sugar
  • ¼ cup butter
  • 2 eggs, beaten
  • 4 cups all purpose flour
  • ¼ cup butter, softened
  • ¾ cup brown sugar
  • 1½ TBLS cinnamon
  • 2 cups fresh raspberries
  1. In a small bowl add your 1 teaspoon of sugar and yeast, along with your warm water. Let stand until frothy and you can smell the yeast, Approx 10 mins.
  2. In a small saucepan, heat your milk until it starts to bubble. Remove from heat, add in your ¼ cup of butter, and ¼ cup of sugar. Stir until butter has completely melted. Set aside until it is room temperature.
  3. In the bowl of your stand mixer with the dough hook attachment, combine your yeast mixture, your milk mixture, as well as your beaten eggs and 1½ cup of flour. Mix until the flour has been incorporated, and continue to add the remaining 2½ cups of flour, ½ cup at a time. Once the dough has come together, knead on a floured surface until smooth and elastic. (about 5-7 mins). Form into a ball.
  4. In a large lightly oiled bowl, place dough and turn over a few times making sure all sides of dough have been oiled. Wet a dish towel so it is damp, and cover. Place in a warm area where there are no drafts (I always place mine in the oven). Let sit for at least one hour, but two is ideal. Or until it has doubled in size.
  5. Turn onto a lightly floured surface, and with a floured rolling pin, roll dough out to a rectangle 18x14 inches. Brush with ¼ cup of softened butter, sprinkle with brown sugar and cinnamon, and with raspberries. Tightly roll up, brush the edge with butter and pinch to seal. Cut into 12-15 pieces, place unto cookie sheet/ or pan. Brush outsides of cinnamon rolls with any leftover butter, cover and place back in a warm, draft free area for another hour, or until doubled in size.
  6. Bake in a preheated oven at 375* F, for 25 mins, or until slightly golden. Do not over bake or you will end up with dry cinnamon buns!


So I have this friend. I won’t say her name, but it starts with an “A”, and the last three letters are “ton.” And there is an “F” after the A. It’s Afton. Her name is Afton. She’s my best friend, and I love her to bits, but she has a problem. She’s a shopaholic. More than me. Her favourite phrase is “Ya But!” when she’s defending her last purchase to her fiancé, and “I could be tempted” when she’s trying to not full on say that she is going to buy something. I’ll give you an example. We’re at anthropology, and she sees a dress she doesn’t need, nor does she have the funds to buy it. “I could be tempted to get it….’ Or I’ll ask her if she’s hungry, “not really, but I could be tempted with a glass of wine…” But her “tempted” means she gives in to it EVERY time. Like she bought the anthro dress and had the glass of wine. But I love her, and I could be tempted to be her best friend forever. A few years ago we found a tank top at Lululemon with ruffles on the bottom. I bought one in black and one in cream because it’s the perfect under shirt to complete an outfit. So one day Afton and me are in Lululemon and she sees that they still have a few of these ruffled tanks still in stock. Ours are in perfect condition, and basically still new. But she is adamant that she should buy an extra one to have as “backup.” “Look Claud, they have more of our tank top… I could really be tempted to get another one.” If she hadn’t seen the tank top, she wouldn’t have been “tempted” to buy another one, but because she SAW it, she wanted it. What does this have anything to do with key lime pie? The other day I was in Save on Foods buying a cucumber. ONE cucumber. And off to the corner I see a bag of key limes. They are the tiniest, cutest little limes I’ve ever seen. I have no idea what to do with them, nor do I need them. But “I could be tempted” because they’re tiny and cute, and they don’t always have them in stock. So I buy not one, but TWO bags of key limes. And this is how this key lime pie came to be.

The Duchess Bakeshop is the most delicious bakery I’ve ever been to. It has the cutest decor and style, but best of all, the best pastries. Their key lime pie and florentines are my all time favourite thing to order. Or maybe their eclairs. Or their macarons. Their Paris Brest is pretty top notch as well. Everything. I choose everything. This is their recipe from their ridiculously awesome cookbook. Thanks Duchess, for making my jeans tighter circa 2012.


Key Lime Pie
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The creamiest, easiest Key Lime Pie you will ever eat.
Recipe type: Dessert
Serves: 8 servings
  • 1¼ cups graham cracker crumbs
  • 3 Tbsp granulated sugar
  • ½ cup unsalted butter, melted
  • 2 egg yolks
  • Zest of one lime
  • 1¼ cups of condensed milk
  • ½ cup key lime juice (regular limes can be used)
  • 1cup of whipped cream
  1. Preheat your oven to 300* F degrees.
  2. To make the crust, in a large bowl mix together your crumbs, sugar and butter (I found that you could get away with adding more crumbs than the recipe calls for). Gently press into an 8" inch pie plate, making sure to go up the sides. Bake in preheated oven for 14 minutes. Remove and set aside.
  3. Increase oven to 325* F
  4. In a bowl whisk together your egg yolks, lime zest, and condensed milk. Whisk until well blended and smooth. Slowly pour in your lime juice whisking again until smooth. Pour into prepared pie crust and bake for 18 minutes. Allow pie to cool, then refrigerate for at least two hours. Serve with whipped cream, topped off with some fresh lime zest.
  5. Enjoy!


So I’m going to tell you a story. Mostly because this post would be boring if I didn’t. It’s about this time I picked peppers. Before I begin to tell you this story, I’m gonna start by telling you a different story. I’ve been known to be….. loud. I’m loud. I dunno why, maybe its the Latin in me, or maybe it’s just my personality. Nonetheless, I’m heard wherever I go.

I used to work for these chiropractors, and one in particular really liked me. I was terrified of him for the longest time, he was “the boss,” and I was completely intimidated by him. So in normal Claudia fashion, I never showed he intimidated me. How? By being loud. I would tell him jokes, stories, I’d tease him, ask him about golf (borinnnngggg), basically used my voice. It worked. He thought I was hilarious (that would be really awkward if he ever reads this and thinks “she actually wasn’t that funny.”) Anyways, we went to another chiropractor’s wedding once. I had done my hair all pretty, my makeup was on fleek (just to clarify, I don’t normally use the term ‘fleek’), my dress was the (again, I normally don’t use the term, and I was wearing my friends super expensive $400 leather heels (they were $300, but $400 sounded better). It was an outdoor ceremony. With gopher holes everywhere. See where I’m going with this? So here I am looking all fly (Again. ‘fly’ isn’t in my day to day vocabulary), and I’ve got this super hot guy as my date (Dane), and I’m all flipping my hair, doing my celebrity wave and walking toward this boss of mine. I’m a foot away about to go in for a hug when BAM! Frigging gopher ruins my game. My boss had to catch me. Yup. Fell straight into him, and not in a cute “oh I’m so tiny my boss caught me and gave me a raise cuz I’m so cute.” No, more like shamu the orca falls on her boss and pulls his back. Good thing he’s a chiropractor. His exact words were “trust Claudia to make a grand entrance. Like always.” At my going away party after I quit (no, I didn’t quit because I was so embarrassed), his speech to me said, and I quote “I’ll miss Claudia’s work ethic, blah blah blah, but mostly I’ll miss how Claudia never just showed up. She never just walked into a room, she made an entrance. There was always something that had a story.”

Awwwww…. so cute right? Naaaat. Basically he called me a drama queen. Meh, if the shoe fits. Point of this story is to show that I don’t just “pick” peppers. There will always be a story to go along with it. Even if it is calling myself out.

I wanted to make my friends mom’s peppers (Hi Joan!!) They are delicious. You will never buy store bought peppers after you make these. Joan’s peppers are red, orange, and yellow. So those are the colours I wanted. Why? Because. That’s why. So we’re in Osoyoos and we are about to buy peppers at a fruit stand on the side of the road, when I get this bright idea to PICK my own peppers! Like OMG, “how cute would it be to pick our own peppers Dane??” Dane is thrilled. CLEARLY. So I drag him into the field in +35 heat mid afternoon to pick hot peppers. Only thing is, there are only yellow peppers. Apparently, all of these peppers are supposed to be yellow, and when they get too ripe they turn red and orange. So the pickers chuck those out (the pickers names are Peter, obvs). But they have left a few behind, and it is my mission, my life’s goal if you will, to have orange, red, and yellow peppers. So I instruct Dane to look through this whole field with me, looking for the orange and red peppers. Just Like Joan’s. Dane is not impressed. I’m hot and I’m probably hangry, so me over heating and hungry + a hot, sweaty husband who has a nutty wife = husband and wife fight in a pepper field in Osoyoos, BC. Like a full on fight where we yell and walk away from each other. The best part? Dane was recording it on his goPro the entire time. So somewhere in our files, there is a silent video of me CHUCKING peppers into my basket and glaring at my husband. At least they were red and orange peppers;) I win.

Fast forward to pickling them. You have to remove the core and seeds from each pepper by hand. I had a good 100 peppers. It took me 3 hours to do all of them. My hands were on fire by the end. Each finger was swollen and beet red and itchy and hot. I thought I was gonna have to go the hospital. No, seriously, I LEGIT thought I was gonna have to go and get my hands drained somehow. I had to sleep with ice packs on my hands. Karma’s a………

This all happened about four years ago. I’ve been making these peppers every summer since then. Everyone who has them, loves them. You should try making them. My only advice? Wear latex gloves, Oh, and don’t stress too much about the red and orange peppers:)

Pickled Peppers
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Total time
I've been making these every summer for the last 4 years.... they are the best peppers you'll ever eat!
Serves: 8-12 half quart mason jars
  • 12 lbs Hungarian peppers
  • 2 cups water
  • 6 cups white vinegar
  • 8 tbsp pickling salt
  • 6 peppercorns (per jar)
  • 2 whole garlic cloves (per jar)
  • 1 sprig of fresh thyme (per jar)
  • Boiling water to "cook" the peppers
  • 12 500 ml mason jars
  1. Have all of your jars sanitized, and keep them warm when packing. Thinly slice and seed all of your peppers. Pack each jar tightly with your peppers.
  2. Once you have them all packed, pour boiling water in each jar, making sure all the peppers are covered. Let sit for 3 minutes.
  3. Drain.
  4. Add your garlic, thyme, and peppercorns to each jar.
  5. In another large stockpot, make your brine. Bring your 2 cups of water with the vinegar and salt to a roiling boil. Carefully pour into each jar, making sure to leave about ½" of room up top. Seal with lids.

Thanks to Joan for never being selfish and letting Afton and me devour these, even when she was down to her last jar. And also, thanks for the passing along the recipe:) You can put these peppers on almost anything. We put them in burgers, sandwiches, quinoa salad, eggs, with cheese and crackers. Use your imagination. And latex gloves.

Orange Ricotta Pancakes
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Perfect weekend pancakes. Fluffy and thick, moist with the perfect hint of citrus.
Recipe type: Breakfast
Serves: 4
  • 1¼ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 TBLS sugar
  • zest of 1 orange
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • ½ fresh orange juice
  • 1 TBLS melted butter
  • 1 tsp vanilla
  • ½ cup chocolate chips
  1. In a large mixing bowl, whisk together your flour, baking powder and baking soda, and salt.
  2. In a separate bowl, mix your sugar and orange zest, rubbing your fingers together to incorporate the oil for the orange zest into the sugar. Add this to your flour mixture, mix well, and set aside.
  3. In a medium bowl, mix together the ricotta cheese, egg, egg whites, orange juice, melted butter, and vanilla.
  4. Fold your wet mixture into your dry mixture, until you can't see the flour. Careful not to over mix.
  5. Add your chocolate chips.
  6. Heat your pan or griddle over medium low/medium heat and brush with butter.
  7. Spoon about ⅓ cup of batter and spread around with a wooden spoon to shape your pancake. Your batter will be thick.
  8. Cook until golden brown and then flip to other side, doing the same.
  9. Enjoy with butter and maple syrup!

So I discovered Pinterest 4 years ago. I got it when it only had like 10 categories and you couldn’t search anything yet. We’ve come a long way. Wanna freak your girlfriend out? Say “Hey, did you hear that Pinterest is getting shut down?” And then watch her eyes go huge and say “WHAT?!” My brothers friends did that to me last year, and that was my exact reaction. Little turd.

Anyways, I remember pinning the most random things. It’s embarrassing to look back on some of the things you pinned back when you first started this “pinning journey.” It’s like looking back on your yearbook and regretting some fashion and hair choices. I would pin anything and everything. And all under the same board, haha! Needless to say, I’ve cleaned up my act, and my Pinterest boards since then:)

I’ve made quite a few things off Pinterest. Some have been pretty epic fails (lighting a dandelion on fire cuz Pinterest said it would turn multicoloured- LIES. It burns). Some have been pretty epic wins (these ricotta pancakes). Some have been…. questionable (setting a starburst on fire over a campfire cuz Pinterest said it would taste amazing…. it tastes like….. a hot starburst. That’s it). I’m not lying about trying any of these things either. I legit tried those things. I’m that cool person that does stuff like that. Point of my ramble is that since Pinterest came on the scene, people are actually trying things now! Which is awesome. I got this recipe off of Pinterest, which took me to twopeasandtheirpod blog. Yum, Yum.

Dane for whatever reason hates citrus in desserts or in his food. He doesn’t put lemon on his fish and chips. What the heck?! He doesn’t like lemon or orange much of anything. He says lemons are only for lemonade, which he drinks like it’s going out of style. He did however say “I actually liked these Claud!” Which is a compliment, especially from one of the hardest food critics around. You’d think he has a michelin star restaurant I don’t know about or something. I was making a banana cream pie on Sunday and I was piping the whip cream on, and he had the nerve to tell ME how to to pipe whip cream. Like ugh! I think I know how to flipping pipe whip cream…. brat. (Turns out his way was actually better. Little bum, he somehow always knows better than me *insert eye roll*). Let’s hope he doesn’t read my blog like a good husband should. This will be his test. If he brags that I’m admitting he knows better than me, then we’ll know he reads my blog:) Poor Dane, he’s dealing with a woman. Good luck dude, you’ve got me and now a baby girl on the way. You’re outnumbered. Love you.

GUYS!! Make these pancakes! They’re super easy and super tasty. Michelin star buddy over here even approves. Also, tell me what your Pinterest fails have been, so I don’t feel like such a silly brain.


I bought “Linda Lomelino’s Ice Cream” recipe book awhile back after loving all of her creations on instagram. I’ve loved trying her ice cream recipes out, so far I’ve made Vanilla (I added crushed oreos in one, and crushed skor bars in the other), rum raisin, lemon, and now strawberry:) All of her recipes have very little ingredients… which is what ice cream should be, don’t cha think?

If you don’t have an ice cream machine, I suggest you get engaged. That’s when people buy you things you would never go out and buy yourself! No but seriously, get engaged and you’ll get a George Foreman press, ice cream machine, food dehydrator, you name it. If you have no plans on getting engaged cuz your dude is a wuss, or you simply don’t “want to”get married (that’s what we say when our dudes are wusses right? “I don’t need a wedding to prove I love someone.” Ya right, deep down you’re wishing for that ice cream machine and food dehydrator). Anyways, if you aren’t getting one anytime soon, you can totally make this without one! Just google how- pretty sure you just put the mixture in a bowl on top of an even bigger bowl full of ice. And mix every hour.

Strawberry Ice Cream
Only four ingredients... the way ice cream should be.
Serves: 4 cups
  • 1 cup of fresh strawberries (sliced)
  • 1 TBLS fresh lemon juice
  • 1 can of sweetened condensed milk (300 ml)
  • 1 cup of whipping cream (whipped)
  1. Wash and cut your strawberries. Add to your blender along with the lemon juice. Blend into a puree.
  2. Add your condensed milk and blend again.
  3. Once you have your whip cream nice and fluffy, mix that with your strawberry mixture, until fully incorporated. (I'm sure you can just do that in the blender as well).
  4. Put in your fridge until completely cold.
  5. Add into your ice cream maker and process according to your ice cream machine's instructions.
  6. Freeze until set completely.


Ps- I was just teasing you about the whole not wanting to be married… I’m sure there are lot’s of you who don’t want to. You should still consider getting an ice cream machine though… just sayin’.

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