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.
Okay, so I’m not entirely sure why I am apparently obsessed with piña colada flavors lately but apparently I am because this is the second recipe I’ve posted within a week that has that theme. I mean I like the flavors but I don’t want you to think all I do is sit around thinking about piña colada’s all the time because that might seem a bit strange. I will say this though, I do love coconut milk and I strive to use it whenever possible. If you go back and look at my recipes you will find that quite a few contain it. There’s just endless things you can make and I intend on making every single one apparently. I made these popsicles alcohol-free and now I’m not sure why because I could really go for a boozy one. You can definitely add rum if desired, in fact I would encourage it!
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!
Happy Easter everyone! Whether you celebrate or not it’s always nice to have a few recipe ideas for holidays. Even for one’s that I don’t really celebrate I still like to make something special. My parents are away this Easter so Adam and I are actually in Portland for the weekend. We probably won’t be having any Easter type meal this weekend but if I was cooking one, these are some of the recipes I would look to!
I made three big mistakes when trying to create this “Bunny Bait” as they call it. First of all, I didn’t use nearly enough mini eggs. Let’s be honest you can never have enough mini eggs when a recipe calls for them. Secondly, my bowl was way, way WAY to small to mix this in. This was both frustrating and amusing as I proceeded to spill half of the popcorn all over the floor. Lastly I made far too much for a two person household. Not that it’s not good – in fact I would say it’s too good – but leaving mass amounts of treats like that in the house is dangerous especially as a girl who loves to snack. Good thing my sister is coming this weekend and she is the biggest popcorn fiend around.
Ever since I tried this skinny chocolate milkshake back in February I’ve been obsessed with using bananas as ice cream. It really does become the texture of ice cream and as a bonus is actually healthy for you. I’ve always loved Oreo blizzards and Mcflurrys but I try to stay away from fast food places all-together. Don’t get me wrong, I love a good fast food meal. This is the exact reason I must stay away – because I love it a little too much no matter how bad for you I know it is. However, this new-found banana as a replacement for ice cream obsession of mine was the perfect canvas for a tasty Oreo treat. Here it is – the skinny Oreo milkshake!
Well I’m (Sonia) sadly back from my vacation. After a week of sun and heat in the Dominican, I was a little dissapointed to come back to raincouver. I can’t complain too much though, we met many Canadians who were headed back to snow storms and temps lower than -20. Our mild weather hardly seems like anything to be upset about when compared to those extremes. Adam and I cozied up inside catching up on TV shows and lazing about and it was the perfect rainy day. To top it off, I tried making spicy (Mexican) hot chocolate for the first time and it was a rich and delicious treat on a dreary day.
Most of my favorite recipes are inspiration either from my parents kitchen or restaurants in my hometown, Victoria. This particular one I first discovered in a small restaurant called the Tapa Bar which is one of my favorites. Many years ago, on my birthday, I attempted to recreate it while at a cabin with some friends and failed miserably. I’ve been avoiding trying again since then until two nights ago on NYE when I was pleasantly surprised by my success and how delicious they were!
I don’t know about you but I think Halloween should be two days not just one!! I know Halloween has passed but I never had a chance to post about all my fun creations as I sort if put this blog on the back burner. Anyway better late than never!
We had a few people over at our place and I used that as an excuse to go all out with my baking, and even some decorating!
The delectable treats I made were creepy witches finger cookies, and pumpkin cupcakes with a spiced cream cheese icing! Deeeeelicious! I suppose I should at least share my creepy witches finger recipe with you… So here it is!
1 cup (250 mL) butter, softened
1 cup (250 mL) icing_sugar
1 tsp (5 mL) almond_extract
1 tsp (5 mL) vanilla
2-3/4 cups (675 mL) all-purpose_flour
1 tsp (5 mL) baking_powder
1 tsp (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red decorator gel (blood for fingers)
In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.
Press almond firmly into end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.
I found this recipe in a Canadian Living magazine and figured it was too good to not try. Not only were the cookies a huge hit because they looks creepy, but also because they taste delicious!!!
Nothin better on a hot summer day than an icy cold popsicle! I thought to myself, why buy popsicles when you can easily make them and avoid all the nasty preservatives!