If you’ve ever wanted minted Girl Guide cookies year round, this is the recipe for you! With a deliciously light and airy texture, these are a combination of Oreo cookie and chocolate cake with a hint of mint that is absolutely refreshing! This recipe is fully Vegan, but don’t let that scare you!

Happy Pi Day, everyone! Just in case there’s anyone out there who isn’t sure what why there’s a Pi Day in the first place, it’s quite simple. March 14th (3/14 -> 3.14) is celebrated as Pi Day and people typically bake pies in celebration. This year, I decided to make a cranberry ginger streusel pie. It was delicious!

I had a craving for baked beans a few days ago and I decided to act on that impulse. It’s probably one of the most rewarding things to do as a human, is it not?

Since the weekend is upon us I figured this would give me plenty of time to soak the beans overnight, prepare the beans and then slowly cook them for 8-10 hours. Getting up on a Sunday at 7AM is just plain wrong, but for some reason I was compelled to do it. Sigh. And now I present to you the final product!

I love baking cheesecakes, but most of all I really enjoy watching the reactions from people as they take that first bite of a cheesecake baked by me. Yes, I’m a little vain. During a recent team meeting at work, a conversation was had regarding the fact that I really enjoyed baking and a bake off was devised! This was my first entry.

Pork tenderloin . . . there’s so many things you can do with this simple cut of meat. Smoke it, bake it, barbecue it – so many options. This particular time I decided to go a little fancy and make a crust for the tenderloin. The end result was a delicious dijon mustard and fennel seed encrusted pork tenderloin.

I had the day off and had Andre randomly pick a page number in an ancient LCBO Food & Drink recipe book, and this is what he chose. The dish seemed a little strange at first, but as soon as that first spoonful hit my tongue I knew this was a hit. Read on for the ingredients list and directions!

Sometimes you just get tired of big, typical meals. I know we do! So this past Sunday I decided to whip up a simple nutty salad and some tender crab cake appetizers. The recipe calls for 26 mini cakes, but I decided to make 6 large ones. The crab cake recipe called for 1/2 cup of Mayonnaise, but since we all know how fattening that would be, I heeded Melanie’s advice and used Natural Yogurt instead!