Category: Sweets

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
Prep time
Cook time
Total time
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
Prep time
Cook time
Total time
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!


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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I hated peanut butter until I started dating Dane almost 13 years ago. It was thick and made you almost choke. Dane, on the other hand feels that peanut butter is an essential food group. He eats it by the spoonful. He’s also eaten a dozen donuts in one sitting though, so that’s not saying much. I slowly started to come around to peanut butter. I now too, strongly feel that peanut butter should be an essential food group. Only took me 13 years. Wether it’s peanut butter ice cream, peanut butter cheesecake, peanut butter on toast.. or chocolate bars with peanut butter … that’s what I’m ordering. And if I can get extra peanut butter, I’ll take that too.

Dane’s mom gave him a cookbook when he was little, and this recipe was one if them. He’s been making them since then. It even made it into their family cookbook that the whole family all contributed to. It’s on page 199 under “Massey meals and munchies” Chewy Peanut Bars—– Dane Redel. It’s actually really cute, haha.

These are super easy to make, and people are always impressed with anything homemade. They’re so easy that even little gaffer Dane could even make them. I mean, he IS a genius according to me, but I may be being a little biased. I’m sure even non genius kids can make these!

      Chop your peanuts





Measure out your chocolate chips, honey and peanut butter.


      Mix your chocolate and honey

     Add your essential food group until melted and fully incorporated

    Add the peanuts

   Pour into prepared pan, and voila!!

Chewy Peanut Bars (homemade eatmores)
My husband has loved these bars since he was a little boy, and has actually been making them since then too. I actually got the recipe from him!
  • 1 cup creamed honey
  • 2 cups dark chocolate chips
  • 1 cup smooth peanut butter
  • 2 cups roughly chopped peanuts, salted
  1. Combine the honey and chocolate in a large saucepan over medium heat, making sure to constantly stir until the mixture comes to a low boil.
  2. Add the peanut butter and mix until the peanut butter has been fully incorporated.
  3. Add the chopped peanuts and mix well.
  4. Pour into a prepared pan lined with parchment paper.
  5. You can choose the thickness of the bars based on the size... so you can pick! I normally use and 8x8 pan, and they come out fairly thick.
  6. Spread evenly to edges
  7. Let it set for at least 2 hours, then chill for 15 mins in fridge before cutting


  • You can add some oats to this to give it some ‘umph.’ Or to trick people into thinking it’s “healthy.”
  • You can substitute the honey for corn syrup to make it vegan (I’ve never tried, but have seen other recipes that use corn syrup)
  • Cut these into nice, even squares, wrap them in parchment paper and tie with some burlap and make it into a cute little gift.

Thank you for stopping by, I hope you try and make these!!

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My parents have a cherry tree in their backyard, which I didn’t start actually taking advantage of until two years ago. I made a ton of cherry jelly the first year, the year after I made a ton of cherry preserves. All which are still in my basement, probably going mouldy as I write this. But really, you can only eat so much toast with cherry jelly. It’s delicious, but when I say I made a ton, I came up with 24 jars of jelly. So I got smart this year and picked all the cherries, hand pitted them ( I discovered I had patience while doing this), and froze them. Anyways, I discovered cherry pie is a bigger hit than making your husband eat cherry jelly for breakfast, lunch, and supper. He’s down to eat cherry pie for breakfast, lunch, and supper though. My brother in law had a piece of this pie and said it tasted like, and I quote…. “heaven.” And! He would pay $15 for a slice with a scoop of ice cream. Clearly, he’s a good liar, or has tons of money to drop on expensive slices of pie. Either way, this pie is delicious. So if you’d like to make $120 on a pie, selling each slice for $15, keep reading.

Cherry Pie
Recipe type: Dessert
  • 1 recipe for pie double crust
  • 4 cups frozen or fresh tart cherries
  • 1½ cups sugar
  • 5 tbsp cornstarch
  • ½ tsp almond extract
  • butter to dot pie with
  1. In a medium saucepan over medium heat, cook cherries until thawed out and the cherries have lost a good amount of juice.
  2. Remove from heat. In a bowl, mix together the cornstarch and sugar, and mix into the cherries.
  3. Add in the almond extract. Mix well.
  4. Return the cherry mixture back to the stove and cook over low heat until the mixture has thickened, stirring it every so often. It sometimes takes more cornstarch than other times, so if it isn’t thickening as much as you would like, add more cornstarch. If it becomes too thick, add a few teaspoons of water.
  5. Let the cherry mixture cool completely before using in your crust.
  6. Once it has cooled, pour into prepared crust and dot with a few dots of butter.
  7. Place your tip crust over top and brush with egg wash. Bake at 375* degrees F. Cut slits for the steam to escape. Bake for about 50 mins, but start checking on it at around 40 mins, sometimes it can be done early, or take longer, depending on your oven. Let pie cool completely.
  8. Serve with vanilla ice cream or whipping cream. Enjoy!


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