All posts filed under: Cakes/Pies

Blueberry, White Chocolate and Lavender Loaf

Do yourself a favour and make this. I promise you that it will be worth your effort. I’d even recommend making a double batch since one loaf gets gobbled up pretty quick !    Batter – ingredients: 1 pint of fresh or frozen blueberries  Juice of half a lemon 3/4 c white sugar 1 1/2 tbsps Lavender Buds 1/3 C milk (your preference – almond, soy, skim) 1 1/2 C Flour, Sifted 1/2 tsp b.soda pinch of Salt 1/3 C unsalted butter, melted 1/2 C coconut oil, melted 2 Eggs + 1 Egg Yolk 1 tsp Vanilla 3/4 C White Chocolate, Chopped Topping – ingredients: 1/4 C unsweetened coconut flakes 1/4 C Walnuts, chopped 1/4 C Oats 1 tsp lavender buds 2 tbsps Flour 2 tbsps Butter, Melted pinch of Sugar Method: Preheat oven to 350F. Grease loaf pan (8″ x 4″) with butter, then line with parchment paper. (Yes you have to do both.) In a small saucepan on medium high heat add the blueberries, lemon juice, a touch of water, and 1/4 cup …

Signature Pastry Dough 

I’m a perfectionist, my mom claims she has had to return or exchange everything she’s ever bought for me. Yes I’m picky, but when I know what I want, I have a hard time settling for anything less.  In the baking world, this trait is to my advantage. Growing up, we would bake cookies or some kind of dessert every night of the week. (Yes, we exercise regularly, and arn’t all obese.) I would tweak and alter recipes every time until until we got close enough to perfection. So what if I have made every cookie imaginable and tried every substitution. I now have my go-to versions of various cookies, Belgium waffles, and fluffy pancakes memorized. Learn the ratios, and you’ll never “Google” a classic recipe again.  Pies are no different. Once you know your favourite flakiness of pie crust, or consistency of crumble topping, you’re golden.  So here I’ll share my pie crust go-to.  I use this for apple pies, cherry pies, sweet or savoury galettes, pecan pie bars, and even quiche.    First things …

Black Cherry Galette

Where is the summer going? I was COLD walking to work this morning without a sweater. As much as I hate the humidity, bring back the heat!  Even though it may be cooling down, this summer staple we introduced back in June hasn’t gone anywhere. Strawberry picking days are history, but cherries and peaches are in their prime.  If only I lived in the Okanogan and had BC cherries growing in my backyard….give me five years and all be calling myself a West-Coast-er.  Summer nights call for easy barbecue dinners and this dessert is no different. Nothing better than a flakey pasty crust, under a mountain of juicy berries and a dollop of whipped coconut cream.  Remember, this is totally customizable, so swap out the cherries for the fruit of your choice. Also feel free to use whipped cream or icing sugar instead of coconut cream.  Enjoy! -AS   Ingredients For the dough: 1c all-purpose flour ¼ c almond flour 1 tbsp sugar ½ tsp of salt 6 tbsp butter 1 tsp vanilla extract 3 tbsp …

Strawberry Galette

June, is probably my favourite month of the year. As a kid, nothing was more exciting than when June rolled around because it marked the start of summer, and a two month break from school. Days are longer, the sun is stronger, farmers’ markets are in full swing, and best of all: the end of June marks the beginning of strawberry season. Before heading up to our family cottage for the July long weekend, a day of strawberry picking is in order. It probably takes twice as long as it should since I end up sitting in the fields eating two berries for every one I put in the basket. Eventually we head home with stained fingers and a bounty of berries.