pumpkin cranberry scones

pumpkin cranberry scones

I don’t have much to say about these scones except that I ate six of them in the past two days. Whoops. Sorry husband and child. I barely shared. Now, this confession alone should surely convince you that you ought to be feasting on them for your next meal, but if it doesn’t, perhaps the maple cinnamon butter they pair with will. That’s right. Not only am I sharing a recipe filled with butter and sugar, but two recipes full of nothing but butter and sugar! Maybe that will get you off your rocker and into the kitchen.

Don’t get me wrong. The hearty taste of pumpkin still rings thru beautifully. And to be fair, there is only 1/2 cup of sugar for the entire batch of scones, so the calorie count could be higher. But indeed, these scones are a true treat: studded with tangy cranberries and swirled with… Continue reading

coconut-crusted french toast

granolalola | coconut crusted french toast

So maybe I live under a rock.

Is this a thing? Coconut crusted French toast? Because if it isn’t a thing, it darn well should be. I wanted French toast this morning, and as I hunted and gathered food from inside the fridge and around my cupboards, I noticed a theme: coconuts. Aside from the usual French toast ingredients, I had a mason jar filled with leftover canned coconut milk (the thick, creamy, decadent kind), a carton of coconut milk, and a bag of desiccated coconut. And that’s where the ingenious idea for coconut-crusted, custard-dipped, cinnamoned and spiced French toast came to be.

Was it good? Are you kidding me? Out of this world good. Shoveling in forkfuls, I asked Graham, “Why isn’t this a thing?!” (And again, maybe it is; remember, I don’t get out much.) And then I said to him, “I should be a chef.”

And with… Continue reading


So these popovers. Have you ever had popovers? Fresh-from-the-oven popovers? (Which is truly the only way to have them.) They’re light, buttery and hollow inside, and preparing the batter is the easiest thing ever. You literally pour all the ingredients in a blender and whirl, whirl away. And presto! You have the most lovely, silky popover batter ever. So that’s: measure, dump, crack, pour, lid on, press button, “Oooooo” and you’re done. No scientific sifting, whisking, folding or beating. Just you and your blender and a merry old time.

I might add that it’s worth grabbing a bowl of popcorn, a friend and some stools to sit on, to watch the magic unfold through your oven door as these mighty popovers POP. Seriously, it’s pretty cool. So cool that you’ll feel compelled to call anyone home, into the kitchen, to watch them do their thing. Unfortunately I have no photos… Continue reading

whole wheat cherry biscuits

These biscuits were gobbled up in about three days. And that’s pretty quick considering there are only two of us gobbling. At first I thought they were a bit dry and a tad too squat, but then I realised they begged to be treated more like a scone. Slathered in butter, warm from the toaster oven, not sliced in half but rather bitten into whole, and slathered in butter.

Did I mention they are good with butter? (So good that perhaps each bite requires the tiniest addition of a new pat of butter; one must fill all nooks and crannies!) And warmed. All leftover biscuits not eaten in the first seating must be rewarmed and crisped in a toaster oven. The cherries turn into a lovely smear of jam and after a few bites you’ll be out of your seat, warming up your second biscuit. Or third.

See the lovely… Continue reading