Pizza Roll-Ups

I needed to make a savory type of “finger food” for an event and these Pizza Roll-Ups were a hit!  The dough is made from scratch and is very easy to make.  I made this recipe with just cheese and pepperoni. You can use your favourite pizza topping ingredients (meat, veggies, etc).  Be sure to watch them carefully as they bake.  They can easily burn if you let them go too long.  For your next gathering or just for yourself, give these a try! Continue reading

Morning Glory Muffins (grain free)



But they don’t look like muffins!  Yes, yes…I know.  I was in the final stages of mixing the muffin batter when I opened my bottom oven drawer that houses all of my baking pans.  Where’s my muffin pan?  It’s not there!  So after a quick (and unsuccessful) search of possible places it could be in my kitchen, I decided to line a 9×9″ pan with parchment paper and scrape all the batter into it.  I slid the pan in my heated oven hoping for the best.

Lo and behold!  These “muffin squares” turned out AMAZING!  They do have that “Plain Jane” look about them but WOW do they taste great!  Super moist — you can’t eat just one. Impossible. The Hubs couldn’t believe how good they were!

This recipe contains no grains of any kind.  I used almond flour which is just finely ground up almonds. No one will ever know that these gems are gluten free.  What a treat!  Make them for a weekend breakfast or a mid-day snack or anytime, really.  Next time, I will try them out as actual muffins.   But where is my muffin pan? Continue reading

Triple Layer Chocolate Cake


Let me start by saying that this is the Best-Ever-Hands-Down Chocolate Cake.  Every time I have baked this cake, it was received with rave reviews x 1,000,000.  AND…once you make it, you will be asked to bring it for every single special occasion you attend in the future.  So, mentally prepare yourself for that.

Even though this recipe is for a triple layer cake,  this time I made the cake (photo above) as a two layer cake and I made one mini chocolate cake (right here below):


Mini Chocolate Cake

The triple layer cake is huge to say the least and if you have a special occasion, then by all means, go for the gusto and make it in its three glorious layers.  You will not regret it.  It will be a mile high.  I can hear the ooohs and ahhhs already.

Two more things I must tell you:

1) Even though this is a relatively easy cake to make, it is labour intensive.  You’re not exactly ripping open a box of Betty Crocker cake mix and a can of ready-made frosting.  No such luck here.  However, you can make things much easier for yourself (and I highly recommend it) if you make this cake over two days.  Bake the cakes the first day, cool completely and wrap up individually in plastic wrap.  Store them in the fridge overnight.   Make the frosting and assemble the cake the next day.

2) You will need a stand mixer.  It’s an absolute must.  So beg, borrow or buy one if you do not currently have access to one.  If you try to make this with your hand-held electric beaters, you will regret it (for the frosting, anyway).

My only regret as I type this, is that I do not have a photo of a slice of the cake as this cake was a request and sent off to a function and enjoyed my many.  Ok, enough jibber jabber…lets get on with the cake! Continue reading

Orange Cake with Lemon Glaze


Big news everyone!  Ok, not that big but sort of big.   And I’m serving up Orange Cake with Lemon Glaze to celebrate!  I decided on July 1st to go strictly vegan for the entire summer…for two reasons.  First, I need to get more veggies in me, like way more veggies.  Sad to say I have been slacking off and being just plain lazy.   Meat is my comfort food and I feel that I need to shake off that love affair and get it seriously under control.  Going vegan for the summer was my answer.

Secondly,  I want to get more in touch with vegetarian and vegan cooking to the point where I prefer them over meat.   Summer is the perfect time to go crazy with vegan cooking (and lets not forget baking)!  The Orange Cake with Lemon Glaze, you ask?  It’s Vegan!

So why not join me in this Vegan Summer Challenge of sorts?  Vegan recipes are all over the internet.  There’s really no excuse, not for me any way. Continue reading

Triple Chocolate Blondie Bars



If you’re not familiar with Blondies, they are usually soft and often gooey on the inside.  They can be mistaken for being under baked or raw inside.  They’re not.  That’s how they are supposed to be.  So when I was asked to bake something for a potluck where the majority of attendees would be teenagers, I knew that Blondies would be a hit.  I decided to throw in some extra surprise ingredients as well …Fudgee-o Cookies, Twix Bar and Chocolate Chips. These Blondies have been brought to a whole new level. Continue reading

Pumpkin Brownies (vegan)


It’s the weekend AGAIN! How fast did that happen? And it turns out we have absolutely no sweets in our home. Not one cookie or anything. I didn’t want the hubs to go without so baking seemed like a good idea until I realized we didn’t have any butter. Not to fret, I chose to bake something vegan (and on the healthy side). I had just enough chocolate to make this recipe and waaaaay back in one of my kitchen cupboards I found a can of pumpkin puree. The Bakery is OPEN! These brownies baked up and sliced perfectly.   The pumpkin delivered on the moistness.

Once I had eaten one of these Pumpkin Brownies I was thinking that you could probably eat them for breakfast without feeling guilty. They are filling and very nutritious for a brownie!  And… if you were in a hurry…I’m just sayin’… why not?

This is not an overly sweet brownie but you could add another ¼ cup of sugar if you like a traditionally sweeter brownie.

Continue reading

Chocolate Overload Fudgy Brownies


If there’s one thing I love about blogging it’s that I can post whatever type of recipe I want without someone telling me otherwise.  Here is yet another brownie recipe that I have made countless times.  Out of the oven they might not look like anything special but once you try one, I’m sure you’ll be sold!  I have modified the ingredients and method from the original recipe to tweak it just to my liking.  Super chocolaty, fudgy and ever so slightly gooey. You might think these brownies are not fully cooked through but they are! On top of an ice cream sundae or just pop them in your mouth…don’t expect these little gems to last long.  Continue reading

Mississippi Mud Brownies


Do I make too many Brownie recipes?


I would say that most people love brownies.  What’s not to love?  I have baked a lot of brownies in my day and can easily say that not all brownies are created equal. Not by a long shot. Each recipe has it’s own personality to suit whatever mood you may be in.  . The Mississippi Mud Brownie is moist, rich and a definite crowd pleaser.  No shortage of chocolate in this recipe.  Fortunately for you, it’s baked in a 9 x13″ pan so there’s plenty to go around or just keep for yourself. Continue reading

Black Velvet Brownies


This brownie recipe was given to me by a friend about ten years ago. It was called “Chocolate Truffle Brownies”. Since then we changed the name to “Black Velvet Brownies”.  One bite and you will understand the name change.  So dark, smooth and extremely chocolaty, yet light.  Be sure to make the frosting to get the full effect of Black Velvet!  Slices very easily and pops into your mouth without any difficulty whatsoever.  The entire pan may easily vanish in no time at all. Continue reading

Pear Banana Oat Loaf



I made this recipe for someone who suffers from Acid Reflux and who cannot tolerate a host of favourite foods.  The long list of ingredients may appear a bit daunting but the loaf does come together fairly easily.  I will say that this loaf is super moist and not overly sweet.  The entire loaf was gone in minutes (probably seconds).  Next time I will be sure to make 2 loaves. This recipe would make an excellent weekend breakfast addition or any time, really.  If you bake it, they will eat it. Continue reading