Soft + Fluffy Dinner Rolls


Happy National Bread Day - you know I couldn't let this day pass me by! Now, I really love making bread yet I do it so rarely. Mostly because we don't eat all that much of it, but that could be why when I do make it, it’s extra special. There is just something about making bread that makes me feel accomplished, I probably should be doing it way more!

Growing up homemade buns were a regular occurrence in my house. Honestly, they kinda still are. It’s not unusual at all to call my mom and find out that she has a batch of buns on the go. So perhaps that is where my love of bread making comes from? Truly, my entire extended family makes bread and you would never see a store-bough roll on our holiday dinner table.

So, since it was Canadian Thanksgiving on Monday I knew that a batch of dinner rolls was in order, though I must admit that I never exactly understood why we ate them with our Thanksgiving dinner. I mean it’s already such a carb packed meal already right? For me, the rolls are exclusively for the turkey sandwiches that inevitably come the next day and the day after that! And, let’s be honest, leftovers are just as good as the original dinner right, probably because they require no cooking or clean up! Which after such a big meal you really need.

So does bread intimidate you or do you love making it? Either way, this is the recipe for you because it’s easy, foolproof, and will give you all the accomplish feels your looking for!


prep time 3 hours

cook time 20 minutes

total time 3 hours 20 minutes

servings 30 - 36


1 1/2 cup boiling water

2 tbsp honey

2 tbsp butter

2 tsp salt

1 1/2 cup lukewarm water

1 tbsp sugar

2 tbsp instant dry yeast

2 eggs beaten

6-8 cups flour


In the bowl of your stand mixer combine boiling water, honey, butter and salt then set aside and allow to cool.

In a medium bowl combine lukewarm water, sugar and yeast. Stir then allow to sit for 10 minutes or until yeast is bubbly.

To the cooled mixture in your stand mixer bowl add in your lightly beaten eggs and 1 cup of flour. Stir until combined then add in yeast and stir.

To the bowl add in remaining flour 1-2 cups at a time - stirring until fully combined and it becomes difficult to stir. Place on your stand mixer and with your dough hook kneed for 5-8 minutes or until dough is smooth and has pulled away from the sides - adding additional flour as needed.

In a large bowl place 1 tbsp of oil then turn dough into the bowl and flip over, being sure the entire ball is coated in oil. Cover with a clean towel and allow to rise for 40 - 60 minutes or until the dough has doubled in size. Once doubled punch down your dough then allow to rise another 40 minutes.

Punch down your dough one last time then you are ready to form your buns. Prepare your baking sheets or pans with butter or oil then set aside. Cut a 1/4 cup piece of the dough and form your buns by pressing the dough in the palm of your hand then pull the edges together in the centre forming a smooth ball. Place smooth side up on your tray and continue until all of your dough has been used.

Allow to rise another 30 minutes or until doubled in size. Bake for 15-20 minutes or until golden brown. Remove from the oven and brush with melted butter.


Extra Fudgy Chickpea Brownies with Chocolate Espresso Buttercream


Ooey Gooey extra fudgy brownies - so not necessarily something you should eat every day, but once in a while is ok right? So, while these brownies are seriously so decadent they contain chickpeas and very little flour, so while I am not claiming these brownies are healthy, they certainly could be a whole lot unhealthier.

Now, the only challenge about these brownies is that you need to be organized because they need 24 hours to set up, that is unless you want extra fudgy brownies which then, by all means, enjoy right away.

So I don’t know about you but I think that any dessert you can make in a blender is my kind of dessert! No mess, no fuss and the easiest clean up ever.

So now let’s talk icing - do you feel like brownies need icing? Most of the time I would absolutely say yes, but these are so fudgy that you can get away without it, but, when you can layer on Chocolate Expresso buttercream I mean, why not right? This is the chocolate icing my mom always made when I was a kid and it is my absolute favourite.

So if you need a good hit of chocolate your in luck with this one - it meets any chocolate craving you could ever have!


prep time 20 minutes

cook time 14 minutes

total time 34 minutes + 24 hours to set

servings 12


1 can chickpeas

4 tbsp cocoa powder

1/3 cup flour

3 tbsp milk

3 tbsp olive oil

1 tsp vanilla

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup white sugar

1/2 cup chocolate chips

1/2 cup walnuts


Preheat oven to 330. Prepare and 8x8 baking dish with butter or cooking spray. In a blender or food processor combine all ingredients except the chocolate chips and walnuts. Blend until smooth and the chickpeas are fully broken down.

Carefully stir in the walnuts and chocolate chips then spread into the baking dish. Bake for 14 minutes then allow to set of 24 hours to reach desired consistency.


1/2 cup butter

2 cups icing sugar

1/4 cup cocoa powder

1 tsp vanilla

2 tbsp espresso or strong coffee

1 1/2 tbsp cream

Cream together butter, cocoa powder, vanilla and espresso using a hand mixer - add in icing sugar 1/2 a cup at a time blending until smooth. Once fully combined add in 1/2 of the cream and blend until desired consistency - adding more if needed. Spread over cooled brownies and garnish with additional walnuts if desired.


Key Lime Parfait's


Ok so I officially missed key lime pie day, but oh well - I guess instead of pie I’m going to have to settle for these cute little parfaits! Plus, these parfaits are dairy-free and can be vegan as well if you buy dairy + honey free graham wafers!

So my love of key lime pie started back a long long time ago when Aaron and I were first dating. We frequented Cactus Club in Calgary where they have the BEST Key Lime Pie. They also use to have a White Chocolate Banana Cream Pie - but that’s for another day!

Now one thing that most people don’t know about my husband is that he actually really loves making pie - or maybe he just really loves eating it and I’m not much of a pie maker so he’s actually just taking matters into his own hands! Either way, he went through a major key lime pie-making kick years ago which, I must say I kinda miss!

So while these little beauties aren’t quite the same a pie, they certainly give you that same tart lime feel with coconut goodness and the crispy crust. I have come to love whipped coconut milk, it’s such a good dairy-free substitute, and gives you that mousse-like texture, no whipping cream required. The only thing that you will need to remember is that your coconut milk needs to be chilled for at least 24 hours, so be on the safe side and keep a can in the fridge at all times!

So the next time your craving some limey creamy goodness whip up these cute little treats, you might not even miss the key lime pie, just don’t tell any pie loves that!


prep time 20 minutes

total time 20 minutes

servings 4 small or 2 medium


1 can coconut milk (refrigerated for 24 hours)

2 limes

4 tbsp white sugar

zest of 1/2 lime

1 tsp vanilla

1/2 cup shredded coconut

1 1/2 cups roughly chopped graham wafers


Remove your coconut milk from the fridge and scoop the solid milk from the top, being sure to avoid the water in the bottom of the can.

In the bowl of a stand-mixer place the coconut milk and whisk on high for 5 minutes or until coconut milk of fluffy and similar to whip cream. Add in the juice of 2 limes, zest of 1/2 of a lime, sugar and vanilla. Beat on medium for 1 minute then remove the bowl from the stand-mixer and using a spatula fold in the coconut.

In the bottom of a 4 small parfait cup place 1/2 of the chopped graham wafers, top with 1/2 of the coconut mixture then repeat. Garnish with graham wafer crumbs and lime zest.


Dirty Chai Sugar Cookies


Dirty Chai Sugar Cookies - nothing says fall more than that!

I must admit that I have never had a dirty chai - but I have had the cookies and let me tell you, they are sooo delicious!

So if you are like me and have never had a dirty chai, or you are wondering what the heck I’m talking about, it is a chai latte with a shot of espresso. Now, while the coffee is key, there is another important ingredient that helps bring these cookies over the top - pepper! It’s one of those flavours that you can’t necessarily pinpoint, but it brings the overall flavour together.

So cookies are such a delightful little treat that is always the perfect size - just a few bites of deliciousness that hits the spot without being overwhelmingly heavy or sweet. I mean seriously, can you get a much better treat than that? And while a chocolate chip or oatmeal cookies are classic and delicious, sometimes you want something a bit more sophisticated, and that’s where these guys come in. The flavours will delight any adult while not being too out there that kids won’t love them too.

So if fall is in the air and you want something to celebrate that whip these up today - though be warned, you may find yourself highly addicted!


prep time 20 minutes

cook time 12 minutes

total time 32 minutes

servings approx. 30 cookies


1/3 cup coffee

2 3/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 1/2 tsp cinnamon + 1/2 tsp

1 tsp ginger

1/2 tsp all spice

1/4 tsp pepper

1 cup butter softened

1 egg

1/2 tsp vanilla

1 1/2 cup sugar + 1/4 cup


Preheat oven to 350. In a small saucepan simmer coffee for 5 minutes or until it has reduced by half then set aside and allow to cool. In a small bowl combine 1/4 cup of white sugar and 1/2 tsp on cinnamon and set aside.

In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and pepper.

In the bowl of your stand mixer cream together butter and 1 1/2 cups of sugar then add in egg, vanilla and cooled reduced coffee - beat until fully combined.

To the butter mixture add in the flour 1/3 at a time - stirring until all of the flour is fully mixed into the butter. Scoop out spoonful of dough and roll into a ball then roll into the cinnamon sugar mixture and place on a cookie sheet. Press the tops of the cookies down slightly then bake for 10-12 minutes or until lightly golden brown.


Spiced Pear Scones


Spiced Pear Scones - nothing says fall more than that if I do say so myself!

So fall is full of pumpkin spice everything - which I love, but sometimes you need to change things up, and I think warm spices and sweet pears are the perfect way to do it.

So, scones are one of my favourite things to make and eat - way better than muffins any day of the week. There is something I find so cozy and delicious about them. It probably all started back in my Starbucks days with their white chocolate blueberry or their infamous pumpkin scone - seriously, there is nothing better than Starbucks pastries.

When I was a kid we were not a scone family but rather more of a biscuit family, and let me say nothing beats a warm tea biscuit right out of the oven with butter and honey - seriously they are soooo good. Now while a plain buttery biscuit is always a winner, sometimes you want something that is packed with flavour, yet still tender and delicious. These spiced pair scones go perfectly with a cup of coffee or tea and can be served for breakfast or a mid-day snack. Any time of the day you want to enjoy these you will be in for a delicious fall treat!


prep time 50 minutes

cook time 20 minutes

total time 1 hour 10 minutes

servings 8


2 3/4 cups flour

1/3 cup white sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1 pear

1/2 cup cold butter

1 tbsp vanilla

1 cup milk + 1 tbsp


In a large bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

Slice the pear in 1/2 inch pieces then toss into the flour mixture. Use a cheese grater grate the cold butter into the flour and toss so that it is evenly coated in flour.

To the flour butter mixture pour in the vanilla and cream and stir until combined. Turn the dough onto a floured surface and knead until the dough just comes together - adding in additional flour as needed.

Take your ball of dough and place it on a parchment lined cooked sheet. Press into a circle about 1 1/2 inches thick. Cut into 8 triangles then gently pull the triangles apart so that they are no longer touching. Place the scones in the freezer for 30 minutes.

Preheat oven to 400. Remove scones from the freezer then bake for 15-20 minutes or until golden brown. Transfer to a cooling rack and allow to cool before drizzling with icing.


3/4 cup icing sugar

1 tsp cinnamon


In a small bowl whisk together icing sugar and cinnamon. Drizzle in a small amount of cream and whisk. Add additional cream until desired consistency is achieved.