Today is an extremely important and special day…. It’s my 23rd birthday!! And what better way to celebrate my birthday than to bake myself a cake! And even better, a drunken cherry chocolate cake! This was the best birthday preset I have ever given myself. It is truly delicious and perfect for summer. I would highly recommend it for any future birthdays you are planning on having. I think it would also be perfect for next year’s Canada Day celebration, as it is all red and white.
How often have I said I (Sonia) am not a baker? Probably around a million times. However, my mindset is slowly changing ever since I received a beautiful KitchenAid mixer from Adam for our seventh dating anniversary. Seriously, I am absolutely in love with it and it is giving me the urge to bake. Combine that with a coworker/friend’s birthday last week and you have these amazingly moist red velvet cupcakes with cream cheese frosting adapted from Divas Can Cook.
This is the first time I have ever made lemon curd… And tart shells for that matter. Thankfully, both were surprisingly successful! There are so many things you can do with lemon curd, which gets me quite excited, especially because I now know how easy it is to make it! I bought a gorgeous large bag of lemons from the grocery store the other day, and got totally inspired to start creating! Naturally I knew I had to finally try making these lemon curd tarts!
The great debate of Pavlova is over who invented the dish – Australia or New Zealand. It is both countries national dish and the dessert is named after Anna Pavlova, a Russian Ballerina who toured both Australia and New Zealand. While I don’t know the full extent of the story I was born in Australia and am therefore an Australian citizen so I’m sure you can guess who I’m siding with on this one. Either way, wherever it came from it is certainly delicious. The most difficult part of this dessert is the meringue, which if you have tried making on before you know can be very temperamental. It actually took a few tries to get one that turned out but it was worth it in the end. A light fluffy meringue topped with whipped cream and berries is a light, refreshing dessert for dinner parties.
Okay so this is three days late which is pretty weak, I agree. However better late than never, right? Hopefully you know the drill by now – here are our most viewed recipes from May!
I love rhubarb. We have always grown rhubarb in my back yard, and every spring/summer, we pick, chop and freeze as much as we can so that we can eat it throughout the year! A long time ago, my mom went on a cruise to Alaska for a week or so. Since my dad isn’t much of a dessert chef, we would have warm rhubarb and raisins with a bit of ice cream for dessert every night she was away. As you can imagine, I totally got sick of eating it and don’t think I have had it since! Don’t get me wrong, I love the taste of rhubarb and raisins, but I hate eating the same thing more than 2 nights in a row… What can I say, I like variety!
Dear Sally from Sally’s Baking Addiction, I just wanted to write this post to say thank you. Seriously, THANK YOU for having a baking addiction. If you did not have a baking addiction, you may not have made these brownies. Had you not make these brownies, you would not have posted your recipe. Had you not posted your recipe, I would not have stumbled upon it one day. Had I not stumbled upon it, I would have never been able to indulge in such a heavenly chocolate treat. You might say that these brownies have given me a new outlook on chocolate. This is the first time I have ever made brownies and I must say from scratch brownies are much better than store-bought. Don’t get me wrong, store bought brownies are good, but not nearly as good as these.
Both Sonia and I love using seasonal and local ingredients, and try to do so as much as possible! I love living in BC because we always have great produce! This is especially true during the spring/summer/early fall seasons, when both fruits and vegetables are plentiful! Although winter is a time for mostly root veggies, that’s when I like to bring out my canned fruits for desserts, and to put in pies! Speaking of seasonal… I picked up these marvelous strawberries a little while ago and got super excited to make strawberry macarons! Told you there would be more strawberry recipes to follow!
Sometimes it feels like days are going by so slowly and sometimes you wake up feeling like yesterday was the first day of the year and it’s actually May. That happened to me this morning. I am so close to have been living and working in Vancouver for a year and yet I still feel like a newbie. We’re going through some sort of heat wave here at the moment (24 degrees in April constitutes a heat wave in West Coast Canada) and I am LOVING it. If today is a predictor for the rest of May it is sure to be a beautiful spring. Of course as any Vancouverite knows, it could be raining in 5 minutes however I have a feeling we could be in for a lovely spring/summer. While the weather wasn’t as great in April it was still an amazing month over here at Everybody Loves Pretty. We continue to be exceedingly grateful for all the support and comment/like/follow love we’re getting over here. So AGAIN (you’ll hear it a lot) thank you!
As if you haven’t seen the strawberry cheesecake smoothie floating around pinterest, right? I mean if you have Pinterest and it hasn’t come up on your feed at least once I’d be shocked. Cheesecake is something I love far far too much. After trying this recipe and modifying it to make it (slightly) healthier I now have an alternative which I may even go so far as to say is equally as delicious as the baked kind. Even with the substitutes you still probably shouldn’t be eating this everyday but trust me, you’ll want to.