When I want a brownie, I want one that is dense, fudgy and super chewy. No cakey brownies in this house! This one is based off a few different recipes with some additional tweaks to make it special.

My Pouding Chômeur recipe strays ever so slightly from the traditional recipe. In this case, I use maple sugar instead of the traditional granulated sugar in the cake (because why not up the mapley goodness, no?). I also add a bit of orange zest to the syrup. This is completely optional but I find it adds a little something special to dish.

White chocolate macadamia nut cookies are definitely one of my top three cookie flavors. Macadamia nuts are a bit pricey but they are well-worth splurging on if you want to make these cookies at home.

I generally don’t bake for myself but I came up with the idea that I would bake something super elaborate for my birthday that I would never in a million years bake for myself. And a new tradition was born!

This recipe is inspired by Hello Dolly bars a.k.a Magic cookie bars. I tried to give it a little festive spin for the holidays hence the name: Holly Jolly Dolly Bars. Was I incredibly proud of myself when I came up with this ridiculous name? Absolutely.

This is such a really lovely snacking cake to accompany coffee or tea. I find it is quite similar to a lemon loaf that you get at a certain coffee shop chain. You know the one… with the green mermaid

This versatile and delicious coffee cake is a wonderful treat with a surprising addition!

A really lovely strawberry topping to accompany your cheesecakes, ice cream, yogurt, waffles, pancakes and so much more!

If you are a fan of cheesecakes, you won’t be disappointed. This one isn’t as decadent as a regular cheesecake and has a lovely brightness from the lemon juice and zest.

These tasty peach scones are amazing with fresh summer peaches but they work well with frozen too!

One time I offered to make a wedding cake for more than 200 people…