Hey friends! Here’s another project that stemmed from my bro-in-law being on an elimination diet during the Fall season. (Remember I shared the dairy free pumpkin spice ice cream here). I didn’t want him to be left out on Thanksgiving (us Canadians celebrate in October!), so I started testing out different versions of pumpkin pie.
Read MoreHow is it already November? I have a love-hate relationship with Fall to be honest. It’s one of my favourite times of the entire year…and yet it’s one of the craziest, most stressful times on the farm. So many pumpkins to sell! And school tours to run. And on and on, etc. Yet, it is when the farm is at (perhaps) it’s most beautiful, with the leaves changing colour, the mist settling in at the base of the mountains behind it, and the last of the apple crop hanging on. Most of the craziness ends at the end of October though, and we start to clean up the farm and gear down in preparation for a restful Winter season.
Read MoreHey friends! Now, I’m not really one for cheesey holiday recipes…but I couldn’t resist sharing these cute little ghost cupcakes with you. I’ve been making these cupcakes for years, since way back in when I was a university student at UBC!
First you make my one bowl chocolate cake (it’s dairy and egg free by the way!), and then top it with a generous amount of whipped cream (obviously not dairy free…ha!). Then you pop them into the freezer for about an hour before serving, and the cupcake will stay soft…BUT the whipped cream freezes into an ice cream-like texture. It is HEAVENLY!!
Read MoreLife on the farm has been in full swing for the two months now!! Apples galore!! Cider making!! Squash and corn and potatoes and more!! Hence the wee break I took….ha! And our apple u-pick is nearly done, so so crazy. I’m already missing walking through our orchard at peak harvest. There’s truly nothing like it!
Read MoreI’ve always dreamed of setting up a table in our apple orchard, filled with sweet Autumn treats, with candlesticks and gold accents, and with a string or two of lights swaying above. For years now, I’ve thought about it. How dreamy it would be. Perhaps for my birthday I would think. And each year, the chaos of Fall would take over, and I just couldn’t seem to find the time or energy.
Read MorePeach season has arrived!! And today we’re doing a fun twist on shortcakes…by making them doughnut style.
Read MoreBlueberry + rhubarb. Honestly I had never even thought about this combo before, but when I asked for suggestions on Instagram about what to pair with blueberries to spice things up…this combo stuck out!
The sweetness of the blueberries complements the tartness of the rhubarb so so well, and when you bite into these muffins, the colours work so beautifully together as well as pops of purple and pink stand out against the white muffin base. I added a hint of ginger for some depth as well, although you can definitely leave it out if you’re not a fan! And if you can’t find any rhubarb (I realize it’s getting a bit late in the season), you can swap in a different kind of berry (blackberries would be divine!), or simply use more blueberries.
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