Each year when the seasonal farmer markers open their doors again, it brings a smile to my face. It’s one of the simple joys that that I look forward to. I love purchasing the delicious produced that is grown locally. A little challenge that I play with myself is trying to bake/cook the produce that is currently in season. Currently, that would be rhubarb, which is in season until the end of June. I’ve seen local strawberries making their first appearances at the markets. It’s still a little early for them, but this season is quickly approaching, mid June to mid July. I purchased some delicious strawberry rhubarb, from Lemington, ON, and decided to make a crisp. I realized that I haven’t bake anything with rhubarb before – I quickly needed to put a end to that.

This is a really simple recipe that you can pair with a variety of desserts. Andre and I enjoyed this blueberry coulis on the lemon tarts, which balanced the tarty falvour out just perfectly. What have you used a blueberry coulis for?

Recently, Andre and I attended a games night with some friends. This games night was pot-luck style – one of my favorites! I can honestly say when I was first told about the games night, I immediately began to brainstorm about potential desserts. I decided on peanut blondies with frosting.

A couple friends and I were planning a surprise bridal shower for a friend of ours. One thing I love about showers, actually any type of gathering, is deciding what will comprise the food selection. Instantly, I envisioned cute dainty cupcakes that were deliciously moist with the perfect amount of icing.

A couple friends and I were planning a surprise bridal shower for a friend of ours. One thing I love about showers, actually any type of gathering, is deciding what will comprise the food selection. Instantly, I envisioned cute dainty cupcakes that were deliciously moist with the perfect amount of icing.

When you think of Banana Bread, you automatically assume that this is one of the simplest baking recipes a baker could tackle, right? Sadly, I must admit that many, and I mean many, of my Banana Bread attempts have been a disaster – until today. I was skimming through the Tastespotting website and found a collection of banana bread recipes. Here is my latest attempt,

I was super duper excited when my mother in law brought us fresh wild blueberries from the arctic north (Sudbury) and combined with the new Kitchenaid mixer we received from our awesome friends, I simply couldn’t wait to try something out. This was the result. Enjoy!

We recently had a Caribbean cookout with friends, as some might say ‘Bachannal’. The weather was hot and the drinks were cold: Perfect for a caribbean day full of food! This salsa originally called for habanero peppers, a full cup of them, but their rarity in Southern Ontario made it rather difficult to find, so I used hot yellow peppers. (Recipe adapted from 28 cooks). Add the sweetness of the pineapple and you’ve got a medium spicy salsa that is addictive!