Wednesday, 29 April 2015

Mississippi Mud Bars

Wednesday, 22 April 2015

Coconut Macaroons

Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing. 

Sunday, 12 April 2015

Fluffy Blueberry Pancakes


2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
4 tablespoons butter (1/2 stick), melted and slightly cooled
vegetable oil
2 cups fresh or frozen blueberries
Butter and syrup, for serving


Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet on the rack.

Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined.

Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined.

Add the buttermilk mixture to the flour mixture and stir until the flour is just incorporated and no streaks remain, about 20 strokes. (The batter will be lumpy.) Let rest for 5 minutes. If to thick thin with additional milk.

Heat a large frying pan or griddle over medium heat for about 4 minutes. Test to see if the pan is hot enough by sprinkling a few drops of water in it: If the water bounces and sputters, the pan is ready to use; when the pan is ready, use a paper towel to coat it with a thin film of vegetable oil.

Ladle the batter into the frying pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes, leaving at least 1 inch in between. Evenly sprinkle each pancake with the blueberries. Cook until little bubbles appear on the pancakes’ surface and the bottoms are golden brown, about 3 to 4 minutes. Flip and cook the second side until the bottoms are golden brown, about 2 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter, oiling the pan as necessary. Serve with butter and your favourite syrup.

Saturday, 11 April 2015

Wednesday, 8 April 2015

Macadamia Key Lime Pie

This key lime pie isn’t traditional, but that doesn’t mean it isn’t awesome. The filling is no-bake, which means minimal oven time while the crust bakes.


1 cup crushed shortbread cookies
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
1/3 cup butter, melted


1 package (8 ounces or 250 grams) cream cheese, softened
1 can (14 ounces or 300 ml) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 Tbsp grated lime zest
1 cup heavy whipping cream
1/4 cup coarsely chopped macadamia nuts


In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.
In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours.
In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts. Yield: 8 servings.
RECIPE LINK: Macadamia Key Lime Pie

In a small bowl, mix cookie crumbs, macadamia nuts and sugar.

Mix until well combined.

Grease a 9-in. pie plate

Press onto bottom and up sides pie plate.

Place in refrigerator for 30 minutes.

In a large mixing bowl beat cream cheese.

Juice approx 10-15 key limes until you have 1/2 cup of lime juice

Add milk, lime juice and lime zest

Beat until well blended.

Pour into the pie crust.

In a small bowl, beat cream until soft peaks form.

Using a piping bag spoon whipping cream into bag.

Pipe onto pie.

Top with macadamia nuts. Refrigerate until ready to serve.(Unfortunately I forgot to take a picture with the macadamia nuts).