Dear Baking, I miss you.



Hi bakers!

My apologies for the complete lack of cooking and baking posts these past few weeks. I spent a good chunk of the new year with a cast on my arm (yaaaay), moved to Toronto, and have been training for a race.  Needless to say, baking has not been at the top of my ‘to-do’ items.

Now that I am settled and completly healed I am going to try and post more often on cooking/baking, especially healthy and low fat recipes!

Happy Baking!



Find them. Eat them. Love them.

Hello Readers!

I recently discovered the most amazing Oreos! I had some of these in Ottawa and now back in Toronto I cannot find them anywhere. They are a twist on the classic chocolate Oreo.  These ones taste just like birthday cake. They’re delicious! Find them. Eat them. Love them.

If I ever find them again I want to experiement and use them in some recipes. I know some bakers who have put an Oreo in the bottom of a cupcake.

Hopefully I track them down and get the chance to experiment!



The Bookshelf

Hi Everyone! Happy Wednesday!

This week’s selection is not a book, but a magazine (actually, a whole series of magazines).

Food Heaven is a British magazine series that is absolutely wonderful. The magazine runs several different series including…

Baking Heaven 

Cake Decorating Heaven


Cup Cake Heaven

The photos in these magazines are fantastic. They are bold, bright, showing lots of detail. These magazines have page after page of truly inspiring designs and recipes.

Some of the recipes are intricate and detailed and may not fit into the busy baker’s schedule. At the very east these magazines are filled with eye candy!

Happy Baking,


Vegan Pumpkin Pie

This past weekend was Canadian Thanksgiving and I made my annual easy vegan pumpkin pie. I love this recipe and it has been my go-to ever since my mom sent it my way. You can find the recipe at


3/4 pound silken (soft) tofu
1 16 ounce can pumpkin puree
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 cup brown sugar
1 1/2 tbsp molasses
1 pre-made pie crust




Pre-heat oven to 350 degrees.
Combine all ingredients in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Chill before serving and top with whipped cream or non-dairy whipped cream if desired.



This pie is so good and so quick. Hope you have the chance to try this recipe and love it like I have!

Happy Baking!

Emma ❤


The Bookshelf

Hi Everyone!

It’s time for a selection from my bookshelf!

Every Wednesday I will be posting one of my favorite books, cook books and crafting books that have inspired me.  These may be books I own myself or ones I fantasize about owning.

This week I have selected my all time most used baking book.  Vegan Cookies Invade Your Cookie Jar is loaded with phenomenal recipes.

The book is co-authored by Isa Chandra Moskowitz and Terry Hope Romero, together making up the Post Punk Kitchen (PPK). You can read about the authors and find out more about the PPK here.

This book is vegan, but I have watched many non-vegans and skeptics gobble these cookies up and comment on how amazing they are, blissfully unaware that they are loving on some vegan baked goods.  When I bring a dessert anywhere 9 times out of 10 it is from this book.

The recipes range from basic Chocolate Chip cookies (best i’ve ever had)…

…to more intricate cookies and bars like the Peanut Butter Chocolate Pillows.

The authors have posted some sample recipes on their site for people to try.


Peanut Butter Chocolate Pillows

Mexican Hot Chocolate Snickerdoodles

Magical Coconut Bars

You can also view the book online at Chapters/Indigo and Amazon.

I sincerely hope you pick up this book!  I have loved everything I have made from it.

Happy Baking!