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When I was little, my mom would always put on a fresh pot of tea when I got home from school. Since then tea has been one of my favourite treats, and with fall weather getting closer I’ve been making a daily ritual of brewing tea in the afternoons. Buying loose tea is an old fashioned experience that I really love, but it can be a little overwhelming unless you have a little…
I thought I’d lend a hand in that department!
Lately I’ve been trying to snack smart while I’m working (to avoid those sugar crashes I mentioned yesterday!) and in the middle of summer without central air conditioning I’ve been finding it hard to grab anything other than fruit or a granola bar. I started looking into no bake and vegan recipes to see if there was anything tasty and simple that I could find, and when I came tasted the results of these chocolate peanut butter chews I had to share them!
I’ve been wanting to learn how to make more new savoury vegetarian foods, and I’ve started with a challenge to myself to make two new recipes each week. So far it’s been working out really well, and it has been a great reason to get home from the studio on time – which is a skill that I’m usually lacking in. Last week I found an amazing looking recipe for Leek and Blue Cheese Toasts that looked like a piece of caramelized heaven. I love the strong flavour of blue cheese, and I tried my first leek this winter (I know, I know!) so I thought it would be a good start to make up for lost time.
I love recipes where one ingredient elevates a whole dish, and when I can take a comfort food like baked mac and cheese and make it even more delicious and dreamy? I’m pretty much in heaven.
To spike your mac and cheese you have to do one thing: take the cheese to the next level! I think gorgonzola is the perfect addition, but any creamy blue cheese available at the Italian or specialty grocery store closest to you will make your dinner super luxurious. Blue cheese adds a tanginess that makes the creaminess of the cheddar stand out more, and it deepens the flavour from top to bottom.
{originally posted on my friend Ashlee’s blog as part of her Valentines series! See the series here}
I might not be big on holiday decorating, but I’m big on holiday food! Valentines Day is the perfect time to make something simple and sweet for yourself or someone you love. I can’t resist recipes that are as decadent as they are simple to make, and for these beautiful little truffles you only need four ingredients, and no special cooking skills. No really, I promise!
I can’t think of a better way to inspire love than a serving of some homemade truffles, they’re guaranteed to impress and couldn’t be less intimidating to try.
I love baking in the winter- it seems like the perfect time for luxurious caramel tastes to add a hint of decadence to long winter nights, and with Valentines Day not quite yet upon us I wanted to try my hand at a non-traditional gingerbread cake before gingerbread season is too far behind. I made one last winter for my Dad’s birthday and it went over beautifully- but I’d been scheming some changes to the original recipe that would turn it into an upside down pear cake with a beautiful caramelized top instead of a spice cake with hints of pear throughout.
I’m a huge fan of all things sweet and savoury, and the first time I tried chocolate paired with a little sea salt I went weak at the knees. It’s a near lethally tasty combination that shouldn’t be underestimated! Lately I’ve been missing baking with a vengance, and since I left my retail job I’ve had my evenings and weekends back to pepper with fun (!) leisure (!!) activities.
I know, it’s a little outlandish.
I wanted my first step back into my kitchen to be a simple and classic recipe that would be easy to share, but stepped up to be a little gourmet. Salted chocolate chip cookies sound just about perfect to me.
There’s an amazing bakery in my city called Tall Grass Prairie. I used to live close to the original bakery and could barely wait for their big whole wheat cinnamon buns that dripped with real butter and brown sugar filling. Every time I’m in the area it’s impossible to resist! Earlier this week I remembered that their limited time christmas cookies were out and I couldn’t help but drive straight there. I have them every year, and they’re my favourite cookies on the planet: Russian Tea Cakes- also known as Mexican Wedding Cakes!
I love to bake and while cookies and pies are delicious, reading Kaylah’s blog has been really inspiring me to try some more fun baking. I’ve been brainstorming ideas and recipes for cute food, miniatures and all kinds of things- and a pretty twist on a simple cake seemed like the perfect place to start!
The best thing about this cake is you don’t really need a recipe! Any white cake recipe will do – I used a vegan one – and even box mix works, you can easily make it vegan by adding 10 oz of club soda to the box mix instead of milk and eggs. For the icing you can use a vanilla buttercream, which is also easily made vegan friendly with a little googling.
I'm Kyla- a twenty something web designer & full time creative business owner, friendly introvert, thrifting addict & vegetarian foodie. I live in a tiny house with my husband Jesse and very small (very bad!) dogs, and am passionate about handmade, living simply, organization and making my time stretch so I can fill it with all the projects I have whirling around my mind.
This is my personal blog where I share stories from my life, lessons I'm learning through living with GAD, being self employed, results from my kitchen, and inspiration that makes me swoon.
