Cinnamon Rolls

About this recipe:

  • yields 12 medium-large rolls
  • soft, sweet, cinnamon rolls
  • quick rise yeast
  • whole or 2 % milk needed
  • simple steps

The Method:

first a very simple dough is made with yeast, milk, flour, sugar, salt, butter, and an egg. It is kneaded until smooth and elastic-like to the touch, and then rested for 1 hour.

While resting a sweet and simple filling of cinnamon, brown sugar, butter, and granulated sugar is prepared.

Once risen, the dough is rolled into a large rectangle and spread with the topping. It is then rolled into a log and sliced evenly. Now it rests a second time to further grow into large cinnamon roll!

lastly, the rolls are baked and topped with a simple icing sugar/water glaze and ready to enjoy!

The Recipe:

1 hr 15 mins~25 mins~ 1 45 mins
Yields 12 rolls

Cinnamon Rolls

  • 1 cup whole milk (could use 2% is you had to)
  • 4 tablespoons unsalted butter
  • 3 and 1/3 cups all-purpose flour
  • (1) 0.25 oz or 2 Tbsp package active dry yeast
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3/4 cup unsalted butter, melted

In a microwave safe bowl or in a sauce pan heat the milk to a point just before it is boiling, just as it it steaming but not yet boiling. In a large bowl whisk the milk, yeast, butter, and sugar and cover with a towel for 5 minutes. Then add the egg, flour, and salt. Once a ball forms, lightly flour a work surface and knead the dough for ~10 minutes. place back in well oiled large bowl, cover and let rest for ~ 1 hour.

Prepare the filling by mixing all four ingredients in a bowl; the brown sugar, granulated sugar, cinnamon, and butter.

Once the dough has doubled in size, roll it out into a large ~16 x 5 inch rectangle and evenly spread the filling over the entirety of the rectangle. roll from the longer side into a log.

Slice about 1 1/4 inch rolls with a knife and place in oiled or parchment line baking dish. Let rise another 3o minutes.

Bake at 350 degrees F for ~25-30 minutes or until golden.

Cool, slice, enjoy!

Happy Baking!

Whole Wheat Bread: honey oat

Soft Whole Wheat loaf bread

About this recipe:
  • soft bread perfect sandwiches or toast!
  • whole wheat and all purpose flour
  • oats inside and on-top
  • honey inside
  • simple steps
  • bread-maker not needed!
  • lots of kneading

The method:

the recipe:
2 hours~25-35 mins~2 hrs 35 mins
yields: two loaves

Whole Wheat Bread: Honey Oat

  • 2 cups whole milk
  • 3/4 cup water
  • 4 tbsp (1/2 stick )unsalted butter
  • 4 tbsp honey
  • 2 tsp salt
  • 4 tsp (instant yeast)
  • 3 cups whole wheat flour
  • 1 cup (old fashioned) oats
  •  1 1/2 cups all purpose flour
  • milk or egg wash to brush on-top

In a large bowl, Mix the milk, water, butter, honey, salt, yeast and whole wheat flour. Next add oats and whole wheat flour, 1/2 cup at a time until the dough forms a ball.

Knead for about 10 minutes until the dough feels elastic and upon pressing your finger in, it bounces back. . Place in a well oiled, large bowl and allow to double by resting it under a towel in the bowl for about one hour. Once doubled divide dough into two pieces and form logs and place in well oiled loaf pans.

Cover with plastic wrap and allow to rise again for about one hour. Once risen to the brim of the loaf pan, brush with milk or an egg and sprinkle oats on top.

Bake in a 400 degrees F preheated oven for 25 – 30 minutes until the loaf is golden. If the loaf is browning too much (around 25 mins ) tent with aluminum foil and continue to bake.

Cool, Slice, Enjoy!

Happy Baking!

Jam Cookies: aka split seconds

Raspberry, Strawberry, Apricot or any other jam filling works perfect!

About the cookies:
  • makes ~30 one inch slices
  • whole wheat (pictured) but regular flour works too!
  • any jam works or honey
  • bakes in under 30 mins
  • simple ingredients
  • soft cookie, subtle crunch on the outside
The Method:

This recipe is like many cookie batters made with two bowls; one wet and one dry.

Firstly, the dry bowl is made by whisking the flour, baking powder, and salt.

Secondly, the wet bowl is made by creaming butter and sugar, then adding an egg and vanilla.

Third, the two bowls are combined by folding the dry flour mixture into the wet mixture until a ball of dough appears.

THen, the recipe changes slightly to creature the particular shape we want in the end.

The dough is placed on a floured work surface and divided into four pieces. Each piece is then made into a log about 10 inches long by one inch wide. A mixing spoon id then used to made the hollow insert for the jam; and the jam is poured in, before baking.

Lastly, the cookies are baked in the middle rack at 350 Degrees F for ~25-30 minutes and set to cool completely before slicing.

the recipe

prep timebake timecooling time
10 mins25-30 mins~15 mins
Yields: 30 one inch cookies

Jam Cookies


  • 2 cups all-purpose flour or whole wheat flour
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon sea salt 
  • 1 1/2 sticks unsalted butter (12 tablespoons) softened
  • 2/3 cup sugar 
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ~1/4 cup jam of choice


Step 1) Preheat the oven to 350 Degrees F and line two baking sheets with parchment; set aside.

Step 2) in a medium bowl, whisk together the flour, baking powder, and salt and set aside.

Step 3) in another medium/large bowl beat the unsalted butter with an electric mixer on medium or by hand with a spoon until it looks fluffy and whipped. Add the sugar and vanilla, and mix until a grainy texture appears. add the egg and mix for a few more minutes.

Step 4)In thirds, fold the dry mixture into the wet butter mixture with a rubber spatula until all the flour is incorporated and a ball of dough appears.

Step 5) on a lightly floured work surface, place the ball of dough and divide it into four equal quarters. Roll each into a log (I like to pretend I’m rolling out a snake with the dough, this makes a fast and even log shape without a rolling pin) and use the handle of a mixing spoon to make the hollow indent. place the log on your baking sheet and Fill the indent with jam.

Step 6)Bake for ~25-30 mins on the middle rack. or until slightly golden edges appear.

Let cool, slice and enjoy!

Happy Baking!

Yule log : aka chocolate Swiss roll

About this cake:

  • spongy light cake
  • rich chocolate flavour
  • light whip cream filling
  • oozing chocolate ganache on-top!
  • bakes in only 10 mins
  • whipped egg whites for the lightest sponge cake
  • egg yolks also needed ( 4 whole eggs in total)
  • milk chocolate for the ganache to melt
  • electric mixer is very helpful
  • parchment or silicone baking mat is very helpful
  • heavy whipping cream is needed

the method:

firstly the cake:

this super light sponge is created through using 4 large egg whites whipped until stiff peaks appear. This usually takes about 5-7 minutes with an electric mixer. By hand, it will take much longer. Once the egg whites are peaked, the egg yolks are mixed with vanilla, sugar, and strong coffee. In another bowl the flour, cocoa powder, baking powder and salt are sifted and whisked, eventually all the dry and wet ingredietns get combined by folding them (so as to not ruin the perfectly whipped egg whites) all making one smooth chcoclate batter.

The cake is very thinly spread ontop a parchment or silcone mat lined baking shet adn baked at 35o Degrees for ~1o mins.

The cake gets rolled into a log with a tea towel that is dusted with cocoa powder immediately out of the oven and cools in its roll ed up form for about 1 hour.

while it cool the whip cream can be made by whipping the heavy cream with vanilla extract and powdered sugar. Super quick, only a few mins!

then the cake is unrolled and the whip cream is evenly spread on the inside until it gets rolled up again into a log. At thi spoint it gets to stays in the freezer for 3o mins.

The choclate ganache is then made on a double boiler or in the microwave and poured over the cake once it is ready. THe whole cake then goes in the freezer for fridge for 30 mins to firm up !

Oh that Chocolate Ganache…

The recipe:

Yule log cake

  • 4 large eggs, separated
  • 2/3 cup granulated sugar
  • 1 Tablespoon  strong brewed coffee
  • 1/4 cup melted unsalted butter
  • 1 teaspoon  vanilla extract
  • 1/2 cup all-purpose flour 
  • 3 Tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Preheat oven to 350°F (177°C) and line a roughly ~12×17 inch baking sheet with parchment or a silicone mat. set aside.

the cake: Firstly, in a medium bowl add 1/3 cup of the sugar and all four egg white. Whip the egg white and sugar until stiff peaks form. This will take ~5 minutes but to be sure, stiff peaks mean you can tip the bowl upside down and they will not fall out of the bowl! with the egg yolks, remaining sugar, and vanilla, mix all the together in another bowl until well combined set both aside.

In a third medium bowl, sift the dry ingredient; the flour, 3 Tablespoons cocoa powder, baking powder, and salt. Next, Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. lastly, fold the egg white into the chocolate mixture and use a rubber spatula carefully.

Spread batter evenly onto your baking sheet thinly and evenly. Bake the cake fro ~1o mins. It will seem springy but I assure you it is cooked! once out of the oven, immediately turn it onto a cocoa powder sifted tea towel, peel off the parchment and roll up into a log shape to cool. Roll it up starting from the shorter side.

While the cake cools completely, make the whipping cream filling. Simple beat the cream, vanilla and powdered sugar until light and fluffy. About 4 mins.

One the cake is completely cool, unroll it and evenly spread the filling on the inside. Roll the cake back up and place in the frezer for 3o minutes to set up.

lastly, make the chocolate ganche by melting the chocolate with the cream over a double boiler or in the microwave. Pour it over the cake, and let it set in the freezer for another 20 mins.

Now it is all done! slice eat and enjoy!

Happy Baking!

Soft Gingerbread Cookies

Soft baked and dreamy…

  • soft, as they rise while baking
  • strong molasses and ginger flavours
  • makes 36 cookies
  • spices: cinnamon, ginger, cloves, nutmeg
  • blackstrap molasses needed!
  • bakes in under 1o minutes
the recipe:

Soft baked Gingerbread Cookies


  • 2/3 cup unsalted butter
  • 3/4 cup brown sugar
  • 2/3 cup  molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cups all-purpose flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground ginger 
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves


In a large bowl beat the butter until fluffy and air incorporated. Add the brown sugar and molasses and beat until combined without any sugar lumps. Next, beat in egg and vanilla until one cohesive batter appears.

In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Once whisked, add the dry mixture into the wet in thirds, folding them together with a wood spoon, spatula, or electric mixer. Once a ball of dough appear, wrap it in plastic wrap and freeze for 30 minutes or refrigerate for about an hour before baking.

Preheat oven to 350°F (177°C). Line your baking sheets and line them with parchment paper.

On a floured working surface roll out the the dough about half the ball at a time. Cut out cookies to 1/4 inch thick and place on your baking sheet about 1/2 inch apart.

Once done, let cool for 5 mins and enjoy !

Bake cookies for about 9-10 minutes. However, this timing may vary based on your cookie size. Always be aware that cookies firm up as they cool. So, these cookies are soft baked and will seem soft and puffed up after 8-9 minutes, but as they cool they will be perfectly cooked, while also being soft and delicious!


Happy Baking

Pumpkin Spice Loaf

About this loaf

  • moist with a bit of crunch on-top!
  • strong pumpkin flavour
  • nicely subtle spices
  • makes 2 loaves
  • quick prep
  • 1 hour bake
The recipe:
Prep timeBake timeTotal time
10 minutes~ 1 hour~1 hr 10 min plus cooling
Yields two loaf cakes

Pumpkin spice Loaf

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 cup unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can pure pumpkin


Preheat the oven to 325 Degrees F.

Generously grease two loaf pans of standard size about 9×4 inch

In a medium bowl, whisk to dry ingredient; starting with the flour, salt, baking soda, baking powder, cloves, cinnamon, and finishing with nutmeg. Whisk until well combined; set aside.

In a large bowl beat the butter and sugar on medium speed with an electric mixer, or by hand until fluffy and air incorporated..Add the eggs one at a time. Continue mixing for a few minutes and then add the pumpkin. fold the pumpkin in with a rubber spatula or mixing spoon.

Add the flour mixture into the pumpkin mixture in thirds, making sure to mix until there are no clumps of flour.

Pour the batter into the prepared pans. Bake for ~60 minutes, or until golden ontop with a toothpick coming out completely clean from the center of the loaf!

Cool, slice, and enjoy this delicious loaf cake!

Happy Baking!

Cranberry Pie Tart

A beautiful all butter pie crust with sweet cranberry filling !

About this Tart:

  • all butter (unsalted) crust
  • simple filling: only 5 ingredients
  • only once baked with perfectly cooked/crisp crust
  • sweet cranberry flavour (tartness no thank you!)
  • pretty colours !

The Method:

firstly, the pie crust is made. This involves whisking together all purpose flour, salt, granulated sugar, and baking powder. Next, the *room temperature* unsalted butter gets “cut” into the mixture. “meaning mixed in with a pastry blender, two knives, a couple forks, or your hands!”. the dough should start forming a ball as the butter gets into small pea size chunks; at which point, water is gradually added until a ball of dough forms. the dough is wrapped in plastic and refrigerated or frozen while the filling is made.

Second, the filling is prepared entirely on the stovetop. Firstly, cranberries (frozen or fresh) are added with granulated sugar, a bit of water, and simmered until soft ~5mins. Then orange zest, vanilla, and corn starch are added for flavour and thickening. This simmers on low for ~5 mins and it is complete. Let cool and go back to preparing t he crust.

Third, the dough is rolled out on a floured work surface to about ~1/2 inch thickness. Make sure to roll and cut stripes for the top! Once all ready place the dough into the tart pan and then pour the cooled filling right on-top and overlay the top crust strips. Lightly brush with an egg wash and bake for ~35 minutes at 350 Degreed F.

The Recipe:

Cranberry Pie Tart

  • 2½ cup flour
  • 1 cup cold butter, cubed
  • 1 tsp salt
  • 1 tsp sugar
  • 6 to 8 tbsp ice cold water
  • 4 1/2 cups of mixed cranberries
  • ¾ cup light brown sugar
  • ¼ cup cornstarch
  • 1 tsp orange zest
  • ½ tsp vanilla extract
  • egg wash

First make the pie dough by combining the flour salt and sugar in a medium-large mixing bowl. ‘cut’ in the butter by using a pastry blender, a couple forks, or your hands! Pea sized chunks of butter is what you are looking for. Slowly add the water until a dough ball forms; wrap the ball in plastic wrap and freeze while the filling is made.

Next make the filling on the stovetop. In a medium saucepan (pot) bring the cranberries, brown sugar and about 1/4 cup of water to a boil. Once boiling turn down the heat and let gently simmer for ~5 minutes. As this point, add the orange zest, vanilla, and cornstarch. Mix completely until there are no clumps of cornstarch. Take the saucepan off the burner and let it cool.

Lastly, preheat the oven to 350 Degrees F and rollout the pie dough on a floured working surface. Roll to about 1/2 inch thick and place in your tart pan. Make sure to roll and cut out your top lattice strips too! pour the cooled filing over the pie dough and layer your lattices on-top. Brush with an egg-wash and course sugar. As well, if there is extra dough you can make fun shaps such as leaves.

bake in the middle rack on a baking sheet for ~30 minutes or until slightly golden !


Happy Baking!

Marble Pumpkin Loaf

About This Cake:
  • Pumpkin / Chocolate marble
  • moist loaf cake
  • cocoa powder for chocolate flavour
  • pumpkin pie puree Not pie filling
  • pumpkin spices!
  • super simple steps!

This loaf cake is a must try if you love the pumpkin season…. but also love chocolate! moist inside and gently crunchy on-top; its simply a must bake.

Recipe note: How to make DIY Pumpkin spice mix!

If you don’t already have some, no worries! it’s super simple. Just mix the following and you’ll have more than enough!

  • 4 teaspoons ground cinnamon
  • 1 teaspoon all spice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
Prep TimeBake TimeYields
10 minutes~1 hour1 standard loaf pan
The Recipe:

Marble Pumpkin Loaf


  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ¼ cup milk
  • ¾ cup canned pumpkin puree, not pie filling
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour,
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¼ cup unsweetened cocoa powder


Preheat the oven to 350 Degrees F and parchment line or grease a loaf pan. set aside.

In a large bowl combine the first six ingredients : sugar, eggs, melted butter, milk, and pumpkin puree. Whisk together until a smooth and cohesive batter appears. It should be orange!

Next, in a medium bowl sift together the dry ingredients and whisk. Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. (see note about the spices)

Once done, pour the dry batter into the wet and mix together until a smooth and lump free batter appears. Take half the batter in a medium bowl and stir in the cocoa powder.

Lastly, scoop or pour alternating batters into the loaf pan and take a butter knife to swirl then gently before baking.

Bake for ~50-55 minutes or until golden on-top with a toothpick coming out clean from the centre.

Let cool, slice, eat & Enjoy!

Happy Baking!