Extra Fluffy Buttermilk Pancakes with Candied Bacon + Pecans

Who doesn’t love extra fluffy pancakes!!! This version is made even better with the addition of candied bacon and pecans - perfect for your next big brunch or perhaps even dinner tonight!


Extra fluffy pancakes - seriously how much do you love them! I personally think that all pancakes should be fluffy, and when I say fluffy I mean really fluffy. Now the only problem is that extra fluffy pancakes can be a bit of a challenge but if you can perfect it, it’s well worth the trouble.

So 2 things are really important when making pancakes that are nice and high. 1 - make sure that you cook those little puppies low and slow, that way you won’t burn the first side before they are cooked through. 2 - let bubbles form throughout the entire pancakes before you flip. This is absolutely key and will guarantee that your pancake is cooked at least 1/2 way through.

Now while these pancakes are really yummy all on their own they are elevated by the addition of candied bacon and pecans. I make mine with a bit of spice, but if you want to skip the cayenne and chipotle you certainly can and you will still end up with a sweet and savoury treat. You can also make this in advance and keep it in the fridge for your Sunday breakfast or a quick and easy weeknight dinner!


prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 4


Angel Cakes

3 tbsp melted butter

2 cups flour

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups buttermilk

2 eggs

1 tbsp vanilla

Candied Bacon + Pecans

8 strips of thick cut bacon

1 cup halved pecans

1/4 cup brown sugar

2 tbsp maple syrup

1 tsp pumpkin pie spice

1/8 tsp chipotle pepper

1/8 tsp cayanne

1/4 tsp black pepper


Cut each strip of bacon into 1/2 inch pieces. In a small frying pan cook bacon until it is almost crispy. Drain on a paper towel lined plate and set aside.

To the same frying pan add in pecans, bring sugar, maple syrup and spices. Cook over medium heat for 3-4 minutes or until pecans are browned and glaze is bubbling and has coated the pecans. Add in bacon and cook another 2 minutes stirring constantly to avoid burning.

In a small saucepan melt butter then set aside and allow to cool. In a large bowl combine flour, sugar, baking soda, baking powder and salt.

In a medium bowl whisk eggs then add in buttermilk, vanilla and cooled butter.

Add the wet ingredients into the dry and stir until just combined being sure to not over-mix (the batter may still be lumpy).

Heat a griddle or frying pan over medium heat then add a small amount of butter or oil to the pan. Pour your batter onto the griddle and cook until bubbles form on the top of the pancake then flip and allow the second side to brown. Top with candied bacon and pecans and serve immediately.


Greek Yogurt with Roasted Strawberries and Honey Nut Crunch

This yummy combination of tart roasted strawberries and crunchy cereal makes for the perfect way to start your day!


So I’m have been dying to make this Honey Nut Crunch for such a long time. I am not a fan of cereal with milk but I do still love some good crunch Honey Nut Cheerios from time to time and I figured that using it as a granola substitute would be the perfect plan.

Now you can’t just have yogurt and granola - fruit is a must in my books and while I love fresh strawberries, sometimes switching it up is called for.

If you have never roasted strawberries you are seriously missing out. Roasted strawberries on vanilla ice cream with a balsamic reduction is truly a dessert worth trying.

Lastly, this breakfast wouldn't be complete without a drizzle of honey! That way you can skip the flavoured sugar filled options and stick with unsweetened greek yogurt!

I also recommend making your Honey Nut Crunch and Roasted Strawberries the day or night before so that you have a quick and easy assembly for your busy weekday mornings because I don't know about you but breakfast needs to be quick and effortless and with a little pre-planning this is the perfect option!


prep time 10 minutes

cook time 55 minutes

total time 1 hour 5 minutes

servings 4


2 cups Honey Nut Cherrios

1/4 cup almonds

1/3 cup honey + 2 tbsp

2 tbsp coconut oil

1/2 tbsp vanilla

pinch of salt

2 cups strawberries

olive oil

plain greek yogurt


Preheat oven to 350. In a large pot melt coconut oil then add in 1/2 cup of honey and stir until combined. Remove from heat and add in vanilla, salt, Honey Nut Cheerios and almonds. Stir until coated then transfer to a lined baking sheet. Bake for 10 minutes, remove from oven and toss then return to the oven for another 5 minutes. Allow to cool completely.

To make the roasted strawberries slice into quarters then place on a parchment-lined baking sheet. drizzle with olive oil and 2 tbsp of honey then toss to coat. Roast in a 350-degree oven for 40 minutes.

To serve place Greek yogurt in a bowl, top with Honey Nut Crunch and roasted strawberries and a drizzle of honey


Almond Glazed Butterhorns

It’s a blast from the past with these soft flakey butterhorns topped with the sweet glaze and crunchy almonds. Sometimes traditional flavours just don’t need to be messed with!


So today’s recipe is one that I grew up with. My mom made these all the time and they were one of those treats everyone loved. I must admit, these are the only “danish” type baking I have ever done, so perhaps at some point, I should branch out, but I don't know about you I find it so hard to try new things when you already have a recipe that is just so delicious!

So going back to my mom making these, everyone loved them so much they often suggested that she sell them at our local farmers market. Now, unfortunately (or probably fortunately because I don't trust some peoples houses), you need a commercial kitchen to sell things in public so these little puppies being for sale never quite happened, but luckily for our friend and family they were often stocked in the freezer ready to be served any time of the day!

So, what’s your family favourite recipe? Do you have one that instantly brings your back to your childhood?


prep time 25 minutes + 2 hours rising time

cook time 18 minutes per batch

total time 3 hours 30 minutes

servings approx 18 butterhorns


2 cups milk

1/2 cup white sugar + 1 tsp

1 cup butter

1 tsp salt

1/2 cup warm water

1 1/4 tsp active dry yeast

6 cups flour

1 large egg


In a small saucepan add milk and allow to come to a low simmer then remove from heat. Add in 1/2 cup of sugar, butter + salt and stir so that the butter melts and the sugar dissolves. Set aside and allow to cool.

In a small bowl combine 1 tsp sugar, yeast and warm water and stir. Allow the mixture to rest for 10 minutes until yeast is frothy.

In a large bowl pour in flour and make a well in the centre. Add in an egg that has been lightly beaten, cooled milk and yeast. Stir gently until combined then stir more vigorously until it is mixed very well (at this point your dough will be very sticky).

Cover with a tea towel and allow to rest in a warm place for 1 hour or until your dough has doubled in size. Press down on your dough using the back of a large spoon and cover again and allow to rise another 30 minutes.

Once the dough has risen a second-time press down again with the back of your spoon then divide into 2 pieces. On a very well floured surface roll out your dough into a 12x10 rectangle. Cut your dough into 1.5-inch strips then roll each strip gently to forms a cylinder. Coil each strip until your form a circular “bun” then place on a parchment lined baking sheet leaving 2 inches between each bun. Continue until all of your dough has been used. Cover with tea towel and allow to rise another 30 minutes.

Preheat oven to 350. Bake 1 tray at a time for 15 - 18 minutes or until lightly golden brown. Place on a cooling rack and allow to cool before icing then top with sliced almonds.

Almond Glaze

2 cups icing sugar

3 tbsp butter

2 tbsp milk

2 tsp almond extract

Sliced almonds to garnish

In a small bowl combine icing sugar, milk, melted butter + almond extract. Whisk until smooth.


Coconut Milk Risotto with Lemon Blueberry Compote

This Coconut Milk Risotto with Lemon Blueberry Compote is so creamy and delicious, it's a great treat any time of the day. Plus, it’s dairy-free and vegan, so you can serve this dish to anyone!


So, this coconut milk risotto is very controversial in my house. Is it breakfast or dessert? In my world this is dessert. I can’t really imagine eating it first thing in the morning, but Aaron grew up having rice porridge for breakfast, so he thinks this is the perfect way to start the day!

One thing I will say is that if you're going to "carb it up" doing it earlier in the day is always a better plan, so perhaps breakfast is the best option. Or, we could just meet in the middle and call it dessert for breakfast win-win!

Now, before you get upset with me, I know this isn't exactly how you traditionally make risotto, but you do still use the general principles - cook slow and stir often. Also since your using arborio rice, it's so creamy like a good risotto always is. I highly recommend using white vanilla extract if you have it available. If you don't have it in your cupboard don't fret, it will taste just as good with regular vanilla, you just won't achieve that bring white colour.

So, what side are you on - breakfast or dessert?


prep time 6 minutes

cook time 35 minutes

total time 40 minutes

servings 4


1.5 cup coconut water

1 cup arborio rice

2 cans light coconut milk

2 tbsp white vanilla

6 tbsp white sugar


In a large pot bring coconut water to a boil then reduce heat and add in arborio rice. Stir constantly until water is fully absorbed.

Add in the coconut milk, vanilla, and sugar and cook over medium heat for 10-15 minutes or until rice is soft and most of the liquid has been absorbed and your risotto is creamy.

Serve either warm or chilled with lemon blueberry compote.

Lemon Blueberry Compote

2 cups fresh blueberries

3 tbsp water

1/4 cup honey

1 lemon

In a small sauce pan combine 1 cup of the blueberries, water, honey and juice of the lemon. Simmer for 10 minutes stirring often. Add in remaining cup of blueberries and simmer another 5 minutes. Remove from heat and allow to cool.


Homemade Dill Bagels with Horseradish Cream Cheese

Dill bagels with horseradish cream cheese sounds to me like something you would get at a farm to table cafe or the newest bagel shop in your neighbourhood. Now you can excite your family with them on your very own table!


I don’t know about you but I love going out for breakfast. Now, my version of breakfast is something savour, a great potato hash or maybe a breakfast sandwich. So needless to say, a great bagel shop is right up my alley and the kind of breakfast I'm always in the mood for. Now, that being said, I think if you're going to go out for a bagel it needs to be unique and something you can’t just pick up at your local supermarket.

If you haven't made bagels before don’t be afraid - they are really easy to make. PPlus, if you have a stand mixer you can literally throw everything in and the KitchenAid does it all for you! I also love that with this recipe you can mix any herbs or spices into the dough; so if dill isn’t your flavour of choice, you can easily switch it up and add what you love.

Now the cream cheese! Making your own flavored cream cheese is a wonderful way to infuse an extra kick of flavour while also controlling what's going in. That way you're not having any un-necessary salt or other things you don’t want added in.


prep time 20 minutes + 1 hour rising time

cook time 25 minutes

total time 1 hour 45 minutes

servings 8


2 3/4 tsp active dry yeast

1 1/2 cup warm water

1 tbsp brown sugar

2 tbsp fresh dill

2 tsp salt

4 cups flour

1/4 cup honey (for the boiling water)

1 egg white + 1 tbsp water (for egg wash)

coarse salt


In the bowl of your stand mixer combine yeast, warm water and brown sugar and stir until combined. Set aside for 10 minutes or until yeast is foamy.

To the bowl add in freshly chopped dill, salt and flour. Using your dough hook stir on low for 4 minutes. Grease a large bowl and place dough into it turning over once so all of the sides are covered in the oil. Cover with a tea towel and set in a warm place for 60 minutes or until the dough has doubled in size.

Preheat oven to 425. Line 2 baking trays with parchment paper then set aside. Punch down to release all of the bubbles then separate into 8 pieces. Roll each piece into an 8 inch long tubes then form into a circle and press ends together to seal. Cover with a tea towel and set aside.

Fill a large pot 1/2 full with water and add in honey. Whisk so it is fully incorporated then bring to a boil. Once boiling carefully place 2 bagels in the pot at a time and boil for 1 minute, flip over then boil another minute. Carefully remove from water and place on prepared tray. In a small bowl whisk together egg white and water. Brush the top of each bagel then sprinkle with coarse salt.

Bake until golden brown for 20-25 minutes turning halfway.

Horseradish Cream Cheese

8 oz cream cheese softened

1/8 - 1/4 cup prepared horseradish

In a food processor add cream cheese and horseradish and blend until smooth.