Me and the kids have been going to the rooftop, kicking up our heels and drinking in the sunlight. We’ve been going to the playground in our t-shirts, having barbecues, eating ice cream and making no-bake desserts that slap you in the face with how springlike they are.

Yay spring! As my son is so fond of saying, “goooo-job” spring, “goooo-job”. I’m happy to see your smiling face.

White Chocolate Key Lime Pie. Mmmm. The first words out of my mouth when I tried this were, “oh goodness, that’s good.” I may have said it out loud, while I was by myself. I may even have skyped my hubby to tell him how good it was and that he’d better hurry home so we could have it with lunch. And while we’re at it , it might have taken every ounce of my strength to resist another bite until after I’d finished my lunch. This is a highly probable situation.

This is so easy to make and so refreshing that I just know it’ll become a staple around here in the spring and summer. This is prime potluck and barbecue material (or even Easter, for that matter). It actually makes quite a few servings even though it’s a regular sized pie. It’s very rich – like a big citrus truffle. I think lime and white chocolate are a perfect pairing because, even though this is a rich dessert, the lime makes sure that the white chocolate isn’t too sweet and the white chocolate makes sure the lime isn’t too tart. It’s a match made in heaven, I say.

White Chocolate Key Lime Pie

You can use key limes or regular limes for this pie.

Graham Cracker Crust

• 1.5 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

Mix ingredients together in a 9-inch pie plate until evenly combined. Press evenly onto the bottom and up the sides of the pie plate. Refrigerate for 30 minutes before filling.

Pie Filling

• 1 cup whipping cream
• 11 oz. white chocolate chips
• 1 tablespoon sour cream
• 1 teaspoon lime zest
• 1/3 cup lime juice
• Garnish: lime slices and chopped white chocolate

Melt together cream and chocolate chips in a small saucepan set over low heat. Remove from heat, stir in sour cream, lime zest and juice. Pour into prepared pie crust. Cover with plastic wrap and refrigerate for 8 hours, or overnight.

Garnish with limes slices and chopped chocolate if desired.

Serves: 12

Crust adapted from allrecipes. Filling adapted from my recipes.

Reminiscent of éclairs, these puff pastry pillows are filled with homemade vanilla pudding and drizzled with chocolate. Don’t let the thought of homemade vanilla pudding scare you. It’s so simple to make. With this type of dessert I like to serve the pudding warm but if you want to make it ahead and serve it cold that’s possible too.

These puff pastry hearts are super simple to make, whether you have a heart-shaped cutter or not. I currently don’t have one so I just used a paring knife to cut out the shapes – this way you can get a little variances in the designs, which I think is kind of fun too.

Happy Valentine’s Day! I hope you have a fabulous day celebrating with the ones you love. xox

Puff Pastry Pudding Hearts

• 1 sheet puff pastry (from a 17.3 oz. box), thawed
• 1 recipe vanilla pudding (below)
• 2 oz. semi-sweet chocolate, melted

Unfold pastry onto a baking sheet lined with parchment paper. Cut out hearts using a heart shaped cookie cutter or a paring knife*. Remove excess dough (you can bake the scraps on a separate baking sheet if you like). If you feel that the pastry has warmed up too much place back in the fridge for a couple of minutes. Bake at 400ºF for 10-12 minutes or until golden. Remove to wire wracks to cool.

Once ready to serve, split puff pastry hearts in half, top bottom half with a couple spoonfuls of pudding, replace top and drizzle with chocolate. Serve immediately.

*If using a paring knife try to avoid dragging the knife through the dough as this can cause the layers to seal closed and you won’t get as much puff.

Makes approximately 9 hearts (depending on size).

Vanilla Pudding

• 1 1/4 cups milk, divided
• 2 tablespoons flour
• 1/4 cup sugar
• pinch salt
• 1 egg yolk
• 1/2 teaspoon vanilla extract

Bring 1 cup milk to a boil in a small saucepan set over medium-high heat, stirring often.

Meanwhile mix together flour, sugar and salt. Slowly whisk in 1/4 cup milk, making sure there are no lumps. Whisk in egg yolk.

Slowly whisk flour mixture into hot milk. Bring back to a boil, stirring constantly. Remove from heat and stir in vanilla. Allow to cool slightly, serve warm.

To serve cold: place plastic wrap directly on the surface of the pudding, to avoid a skin from forming, and refrigerate.

Not to my 3 year old son, mind you. He thinks I’m hilarious. And, I only need to walk into the room to get a big toothless grin from my girly. They’re my biggest fans.

But, put me in a room with a bunch of adults and I suddenly don’t know what to do with myself. All of the things that spring to my mind would be pretty embarrassing if done in public.

I don’t think anyone would appreciate me talking to them in a terrible texan/irish/made-up accent whenever the conversation goes dull. I don’t know what to say, should I just do a little bum wiggle now to relieve the tension?

I don’t know how to act in public anymore! Or have an adult conversation! I just stand there stiff as a board, appearing to be the most boring person in the world.

I don’t really mind that things are this way right now because I’ll have plenty of time to chat with proper adults when my kids leave the house and I’m looking for something to fill their void. And, the years will come when they’ll have more fun doing dorky things with their friends and just hoping that their mom won’t do dorky things in front of their friends.

I’ll re-learn how to have an adult conversation. I might even get my adult sense of humour back. But, for now I’ll revel in the dorky/wacky/giggly phase of my life that I have to try and hide from the rest of the world.

Because who doesn’t want to be themselves all the time? You know… the way we really want to act but hide so people will actually talk to us? I get to act that way pretty much all day, every day. And, that’s pretty awesome.

Apple crisp is one of those classic recipes that every mom needs to have in her repertoire. One that her kids will look back on with fond memories. Where just the smell of it conjures up images of times past. I think we all have foods in our lives that do that. And, I’m here to arm you with a recipe that has the potential to do just that.

This apple crisp is no frills, no fuss and absolutely delicious. The perfect combination for any classic homespun dish. It’s just waiting for the memories to accompany it. I think this is one dessert I could make every week and not get sick of.

Keep your eyes peeled because I’ll be sharing a recipe later this week that just happens to be perfect dolloped on top of this crisp.

Apple Crisp

If you’re family doesn’t like nuts you can omit them from the crisp topping.

• 4-5 apples, peeled, cored and thinly sliced (6 cups sliced)
• 1/2 cup brown sugar
• 2 tablespoons flour

Crisp Topping

• 1/2 cup flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• pinch salt
• 1/2 cup chopped walnuts or pecans
• 5 tablespoons butter, softened

In a large bowl toss together apples, brown sugar and flour. Place into a 9 inch round pan or an 8×8 inch square pan.

Mix together the first 6 topping ingredients. Mix in butter until evenly blended. Sprinkle over apples in pan.

Bake at 350ºF for 50-60 minutes, or until apples are cooked through, filling is bubbly and topping is golden.

Makes: 4-6 servings

The weather has cooled off a bit, the leaves have lost a bit of their vibrancy, my little boy is gone during the day. It feels like fall.

But it’s not fall. And I’m not ready for it to be fall. I can’t seem to help my mind from heading in that direction though so I’m trying to bridge the gap a bit and hold on to summer for a little longer.

These Maple Roasted Peach Crisps seemed like the perfect way to switch gears a bit while still enjoying summer fruit. They’re warm and comforting, soft and crisp, tangy and sweet. A good reminder of why I’ll be ready for fall when it really comes around.

I’ve always been a big fan of individual desserts. They are so much prettier to plate and everyone gets the same serving sizes so there’s no fighting over the biggest piece. ;)

These are actually a lot less work then a regular crisp because you don’t have to chop the fruit and toss it with other ingredients. Not that, that is hard to do but less work is less work. :) It feels and tastes healthier too, which is the way I like to enjoy my desserts in the summer.

Of course there’s lot’s of taste testing along the way and when he asks I don’t deny it to him. But, if he happens to forget, which is more often then not, then I don’t offer it to him (insert evil grin here). In the case of these Apple Fritters he was my hand model so he didn’t have a chance to forget. :)

Evidence of my little helper drinking milk from the measuring cup and eating the apple scraps.

A couple of months ago I was honored to be included in Babble’s Top 100 Food Bloggers and even more honored to be rated #8 for Best Recipes. (Thank you everyone who voted for me!) Now they’ve gathered exclusive recipes from over 50 of those bloggers and are sharing them on their site. They seriously have me drooling. (You can check out all of the recipes here.)

I decided to share these Apple Fritters because I feel like they sum up what I’m about. Simple food. From scratch. That’s what I aim for anyways. So head on over to Babble for the recipe for these quick and easy Bisquick Apple Fritters.

*Just for clarification this recipe uses my Homemade Bisquick mix.*

P.S. Have you checked out the new recipe page?

The weather has been so glorious this week. It actually feels like spring! These warmer days and melting snow can’t help but lift your spirits. Max has been enjoying splashing in the puddles and streams that are flowing down the hills. And, I’m enjoying getting out of the house. Can you say cabin fever!

I’m also enjoying being in the kitchen more. I strap Alli in her baby carrier, put some music on for Max to dance to and get to work. The rocking motion and occasional hip wiggle seems to lull her to sleep. This week the weather inspired me to get in the kitchen and make my favourite Rhubarb Crisp.

Rhubarb will be starting to make it’s appearance soon in most of the world. Here we don’t get it until the beginning of the summer so I used up the last of the stuff that I froze in August. It definitely got me in the mood for Spring. And, now I can’t wait to see the fresh stalks at the grocers again.

What is your favourite springtime dessert?

One Year Ago: Sweet & Sour Chicken Balls

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Doughnuts are something that my family loves. My mother-in-law makes one mean glazed doughnut and I love it! My problem is finding time to make the dough, roll it out, cut it out and deep fry it. They’re definitely worth the effort but I’m hard pressed to find the time with an antsy two year old.

That’s why these jam filled fritters make me a happy woman. You simply whip up a tasty muffin batter, drop it into hot oil, pipe it full of strawberry jam and dust it in icing sugar. Bliss. I’m already thinking of different ways to fry up this spice infused batter. I think some chopped apples would turn these into some pretty fine apple fritters.

These would be a great way to end the first week of school. You can have the fritters all ready for when the kids come home, then they can help fill them with jam and dust them in icing sugar. I’m sure they won’t complain and few will probably disappear on their way to the serving tray.

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Last week I was feeling good enough to break my six weeks of baking silence. Let me tell you, it felt wonderful! My poor hubby has been deprived of homemade goods for so long that he was almost giddy when he found out I was actually going to bake him a pie (and one of his favourites at that!). So giddy in fact, that he decided to capture the process on film. He did such a good job of capturing why I love to bake.

James and I love pie so much that we had it at our wedding instead of cake. Our mothers went through lot’s of work that summer making and freezing pies for the big day. Strawberry Rhubarb was definitely one that we requested be on the menu.

This recipe is a little bit different then your average Strawberry Rhubarb Pie. The obvious reason being that it has a crumble, which makes it that much more of a breeze if you have frozen pie shells in your freezer. The other reason is that the filling is infused with the flavours of cinnamon and ginger. They give such a warmth and richness to the pie. I think I may need to make another soon.

It feels good to be back!

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Butter Tarts are considered a Canadian treat and are similar to the more familiar Pecan Pie in look and flavour. This recipe deviates from the norm and becomes more simple by being baked in a 9X13 pan, rather then into individual tarts. That coupled with the shortcrust bottom, makes this super quick and hassle free. It also makes a great party treat as it makes a large amount and can be picked up with your hands. You might consider making it for an Olympic party to show off your skills at Canadian cuisine. :)

It may not be the most attractive looking desert but after one bite of gooey goodness, you won’t mind.

Butter Tart Slice

adapted from Grand Slam

Crust

• 2 cups flour
• 1/2 cup sugar
• 1 cup butter, softened
• pinch salt

1. Combine ingredients until evenly distributed (I like to use my hands in order to feel for clumps). Press into the bottom of an ungreased 9×13 pan.

Filling

• 2 cups brown sugar, packed
• 1 Tbsp. baking powder
• pinch salt
• 3/4 cup coconut
• 1 tsp. vanilla
• 1 cup raisins
• 3 tsp. flour
• 3 eggs, beaten
• 1/4 cup butter, melted

1. In a large bowl combine first 7 ingredients (the “drys”). Add eggs and butter. Stir until well combined. Poor over prepared crust.
2. Bake at 350º for 35 min. or until filling is set. Cut into bars to serve.

* This tastes equally delicious served warm from the oven as it does at room temperature. Although, once it has cooled it will be easier to handle.

* Store in an airtight container at room temp.

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If you know me well, then it is no secret that I am a bit of a Christmas fanatic.  I know it may seem strange for someone my age to get so excited about Christmas, but who can resist all those warm and fuzzy feelings that are invoked at Christmas time? I feel like a child again when the first snow falls,  reminding me of the love and warmth that  surrounds you when  you spend time with the ones you love.  It is irresistible to me and I can’t help but get excited. A holiday dedicated to peace, joy and love. What could be better?

This year I get to go home for Christmas. In fact, I am already here. I was not able to bring my camera equipment  with me so things are going to be looking a little different around here over the Christmas Holidays. But, not to worry, there will be lot’s of goodies to go around with the “Dear Mrs. Claus” post sshowing up on Mondays, featuring all of your wonderful Christmas recipes. (If you are interested in submitting your Christmas photos visit this post) And, I will be doing Christmas interviews with some of my favorite bloggers.  In the New Year I will be up and running again with my photos and recipes, but for now I thought it quite fitting to share the love and goodies from other bloggers. That’s what the season is all about right?

Being that I will not be able to post all the Christmas recipes that are spinning around in my head, I could not resist squeezing one in before I left for home and the Daring Bakers Challenge provided the perfect opportunity. Therefore, traditional Cannoli became Cannoli Christmas Trees. They are layered with raspberry, white chocolate and pistachio ricotta fillings and spruced up (ha) with icing sugar snow and pomegranate lights. I think they’re pretty cute. And, tasty too. :)

I made my own ricotta for this challenge and have linked to the recipe below. I use this recipe often as it is so simple to make and I find it cheaper and fresher then store bought. It is also helpful because you can make the amount needed so there is no waste.

I hope you all have a wonderful Christmas Season and are able to sit back, relax, and enjoy time with ones you love.

Cannoli Christmas Trees

• cannoli stars (large and small)
• raspberry ricotta filling
• white chocolate ricotta filling
• pistachio ricotta filling
• pistachios, chopped
• icing sugar
• pomegranates

1. Place one large cannoli star onto serving plate. Top with raspberry ricotta. Top with another large star and add a dollop of white chocolate ricotta. Top with one more large star and top that with  pistachio ricotta. Sprinkle with additional chopped pistachios and stick a small cannoli star into the ricotta point side down.
2. Sprinkle with icing sugar and pomegranates if desired. Serve immediately.

Cannoli Stars

• 2 cups flour
• 2 Tbsp. sugar
• 1 tsp. unsweetened cocoa powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 3 Tbsp. olive oil
• 1 tsp. white wine vinegar*
• 1/2 cup wine (Marsala is what is traditional used)*
• Vegetable or any neutral oil for frying (2 inches deep)

1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour work surface and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 4 inch star shapes as well as 2 inch star shapes. Cover with a damp towel and let sit for several minutes to help keep the dough from shrinking.
3. In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches. Heat the oil to 375°F (190 °C), or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels.
4. Dock the cannoli with a fork, making sure to go all the way through. This is to avoid the cannoli from puffing up in the centre. Carefully lower a few of the cannoli stars into the hot oil. Do not crowd the pan. Fry until lightly golden, about 2 minutes, turning them so that they brown evenly. Remove to paper towel lined tray to cool.

* I substituted the wine with apple juice and upped the vinegar to 1 Tbsp to make up for the lost acidity.

Raspberry, White Chocolate & Pistachio Fillings

• 1 cup dry ricotta (or half this recipe)
• 2/3 cup icing sugar
• 1/2 tsp. cinnamon
• 1 tsp. lemon zest
• 1 cup whipping cream
• 2 Tbsp. each, chopped pistachios, chopped white chocolate, crushed raspberries

1. Cream together ricotta, sugar, cinnamon and zest until smooth.
2. Whip cream to soft peaks and fold into ricotta.
3. Divide into 3 bowls. In one bowl fold in pistachios, in another fold in white chocolate, and in last fold in raspberries.

* If you want more vibrant colors feel free to add some food coloring.

* You can use fresh or frozen (and thawed) raspberries for this filling.

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