Reese Krantz Cake

It’s officially fall now, which means I start baking all of the glorious recipes that signify autumn (think pumpkin everything!) and I get back into the routine of baking different kinds of bread every week-end.  It’s something I’ve done for years, and a process that I get so much satisfaction from.   There are so many amazing yeasted bread and cake recipes out there to try, and literally nothing makes the house smell better!

Reese Krantz Cake

I do especially love to make yeasted coffee cakes, or sweet breads, for friends and company.  Krantz Cake is one such treat; a stunning, chocolate-y swirled, sweet yeasted cake that is rolled and twisted into a beautiful decadent loaf.  Once baked, it is brushed generously with a simple syrup that creates a shiny loaf that’s almost too pretty to eat!  I decided to make a Reese version, and bake it in a springform pan instead of a loaf pan, which created this gorgeous twisty cake.  The folks at Hershey’s Canada kindly sent me some Reese Spread to try, and I knew as soon as I licked that first spoonful, it was destined to be in a yeasted cake.

The process couldn’t be simpler, and I easily adapted my homemade white bread recipe to include more eggs and butter.  I left this rich egg-y dough to rise and then spread it with 2 gloriously chocolate-y, peanut-y, cups of Reese Spread and sprinkled it with chopped peanuts before baking.  Once out of the oven, I brushed it with a simple syrup and left it to cool.  I had to guard this warm, delicious cake with my life as others were eager to dig in!  Once cool, the flavor was just as I suspected, a sweet, soft yeasted cake full of little pockets of Reese peanut butter decadence.  Reese swirls everybody! Reese swirls!

Reese Krantz

Don’t be intimidated by working with yeast.  I used a rapid rise version, which requires no proofing and is simply added to the flour at the beginning of mixing.  Most Krantz recipes call for refrigerating the dough overnight, but I’ve opted to skip that step with outstanding results.   A stand mixer makes this process ridiculously easy and there is very little hands on time.  The dough has two rise times before baking, which leaves plenty of time to do other things in between.

Reese Krantz Cake

I’ve made this a few times already.  The last time I promptly divided the cake into thirds and delivered it to friends.  Honestly, something this good is meant to be shared.

Happy peanut-y, chocolate-y, finger licking Reese baking friends,


Reese Krantz Cake

  • 4 1/2 cups of flour (up to 5 cups if needed)
  • 2 tsp rapid rise yeast
  • 1/2 cup honey
  • 1 cup milk, warmed to 110°
  • 1/2 cup soft butter cut into chunks
  • 2 tsp salt
  • 3 large eggs
  • 2 cups Reese Spread
  • 1/2 cup + 2 tbsp. chopped peanuts
  • 2/3 c water
  • 12 tbsp. sugar
  1. In a stand mixer with the dough hook attachment, add two cups of flour, the yeast and honey.  Stir for about one minute.  Add another cup of flour, the milk, and salt.  Mix until dough starts to combine.  Add another cup of flour, the eggs (one at a time) and slowly add the butter.  Add the last 1/2 cup of flour and knead the dough for 3 minutes, adding an additional 1/2 cup if needed, just until the dough starts to pull away from the side of the bowl.  It will be tacky to touch.  Place the dough in a large bowl sprayed with non-stick spray, cover with a tea towel and leave in a warm, draft free area for 2 hours.  The dough will rise very little.
  2. After the first rise, roll the dough out, onto a floured surface, into a rectangle that is approximately 15″ x 20″, with the longest side facing you.  Spread the dough with the Reese Spread (right to the edges) and sprinkle with the 1/2 cup of chopped peanuts.  Roll the dough up into a long tight log and use both hands to even out the long piece.  Using a sharp knife slice the entire log in half (lengthwise), exposing the gorgeous layers of Reese Spread and dividing the log into two long halves.  With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half. Repeat this process, but this time lift the left half over the right, to create a simple, two-pronged twisted plait, keeping those Reese layers at the top.  Gently place this twisted dough into a well sprayed 10″ springform pan, winding it as best you can, to make it fit. Sprinkle with the remaining peanuts. Cover again with the tea towel and leave to rest for an hour.
  3. Bake at 375° for approx. 27 minutes.  While the cake is in the oven, make the simple syrup.  In a small saucepan bring the water and 12 tbsp. of sugar just to a simmer.  Remove from heat.  Once cake is removed from the oven, brush all over with most of the simple syrup while it’s still hot.  I didn’t use it all, there were a few teaspoons of syrup left when I was done.  Release the pan once the cake is cool.  This cake kept very well in a covered cake carrier for a few days.  It never lasted longer than that!


  1.  This cake can easily be made in two 9″ loaf pans.  Once the dough is twisted, cut it in half and place each piece in a well sprayed loaf pan.  Cover with a tea towel for an hour and bake as directed above.


*This post has been sponsored by Hershey’s Canada and I have been compensated both monetarily and with product.  All opinions here are my own.  I wouldn’t endorse any product unless I thought it was fantastic and I’m happy to share it with you!


Filed under Breakfast, Cake, Scones and Breads

Skillet Apple Scones {with Maple Butter Drizzle}

Fall is here which means it’s apple picking time everybody!  I’ve been heading to local markets every few days, to buy varieties picked fresh from our local orchards.  They’re so, so good.  Good for eating, amazing for baking.  It’s my favourite time of year, and means the leaves are turning colour, temperatures are changing and the days are getting shorter!  It’s truly the best time of year for baking.


As you know, I love my Sunday mornings and often I’m up before the others to bake something fresh.  I’ve posted my favourite scone recipe a few times, which is so versatile, and it’s easy to adapt the recipe to whatever fruit is in season (these Peach Scones are brilliant).  Apples are an excellent choice too!

I opted for baking in the skillet this morning, which makes for a beautiful presentation.  The scones are rustic looking and full of apple flavour and great texture.  Often people tell me they don’t enjoy scones because they find them dry.  These couldn’t be further from that, moist inside with chunks of cinnamon-y apples and drizzled with an amazing Maple Butter that a friend gave to me.


You don’t need to bake these in a skillet.  You can easily roll and cut them as I’ve done in this Glazed Cherry Almond Scone recipe.  Bake some now and throw the rest in the freezer for later.  They bake up perfectly, right from frozen, and make an excellent breakfast treat or fast dessert with tea when company arrives.

apple scone

Happy fall baking friends,




Skillet Apple Scones

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup butter, frozen
  • 1/2 cup buttermilk
  • 1/2 cup sour cream (full fat works best)
  • 1 egg
  • 1 cup chopped apples mixed with 1 tbsp. brown sugar and 1/2 tsp cinnamon
  • small apple sliced thinly for garnish
  • Maple Butter for drizzle

Preheat oven to 415°

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda, cinnamon and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the center of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  As best you can, knead in the cinnamon apples.  Pat the dough into a circle about 6 inches in diameter.  Cut the dough into eight even wedges, but still keeping it in the circle shape.  Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too), and top each wedge with two apple slices.  Bake for about 20-25 minutes, until dough is cooked and scones are golden.  Eat warm and drizzle with Maple Butter.


  1.  My Maple Butter was from Gilbertson’s Maple Products.  Amazingly good.  My jar is hidden in the back of the fridge.  Some things aren’t meant to be shared, like colds, chocolate, bad photos, and really good Maple Butter.




Filed under Breakfast, Scones and Breads

Cranberry, Orange and Chocolate Biscotti

Biscotti is by far my favourite afternoon pick me up with tea.  I don’t bake it much in the summer, but as soon as fall rolls around it’s in the oven pretty much weekly.

biscotti sweetrevelations

When I owned the bake shop, I would make an enormous batch every Christmas Eve.  I always tied a clear bag that was full of biscotti, with some gorgeous Christmas ribbon, and gave it to my customers as they picked up their Christmas baking.  As a way of saying thank you for their patronage each year.  I keep a jar of Biscotti in the cupboard at work too.  I’m all for sharing!   Anyone is welcome to come and grab a piece with their afternoon tea.   It’s kind of like my way of spreading love.

Cookie love.  Chocolate-y, orange-y, crunchy cookie love.

biscotti sweetrevelations

The recipe is incredibly versatile.  I load chocolate chips, cranberries, dried apricots, pumpkin seeds, and nuts in them.  Whatever I have on hand at the time.  This particular version has dried cranberries, chocolate chips, and almonds.  I also, always add orange bakery emulsion or orange zest to the recipe.  It adds just a slight citrus note that makes each crunchy bite even more amazing.  Another fabulous combination includes almonds, white chocolate and dried apricots.  The combinations are endless!


Don’t be intimidated by Biscotti.  It couldn’t be any simpler.  The dough only bakes for about 30 minutes.  After that, it’s sliced up into those delicious dipping fingers and left in the oven for the rest of the night.  Other recipes usually call for a double bake, but I slice it up and put it back in the oven and turn the oven off.  Overnight, or several hours later when the oven has cooled down, the Biscotti are nice and crisp.  When I get up, I can throw them in the cookie jar and get on with my day.

One in hand, of course.

Happy Biscotti baking and coffee dipping friends,


Cranberry, Orange and Chocolate Chip Biscotti

*adapted from a recipe by Julie Van Rosendaal

  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 3 eggs
  • 3 tbsp orange juice
  • 1 tsp pure vanilla
  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 tsp orange bakery emulsion or orange zest
  • ½ cup sliced almonds
  • ½ cup dried cranberries
  • ½ cup chocolate chips


Preheat the oven to 350°.

  1.  In the bowl of a stand mixer fitted with the paddle attachment, stir together the butter, sugar, eggs, orange juice, orange emulsion and vanilla until smooth.  Add the flour, baking powder and salt and stir just until combined – avoid over mixing. Add the almonds, cranberries and chocolate chips and gently fold in.
  2. I prefer my Biscotti pieces to be about 6-7 inches long.  Place all of the dough on a parchment lined cookie sheet.  With dampened hands (essential),  shape the dough into a rectangle about 6 inches wide and 12 inches long.  It should be just under an inch thick.  Do the best you can, you can’t go wrong here.  Similarly, if you prefer smaller cookies, shape the dough into two logs,  2-3 inches wide and  1 inch thick.  (You should be able to fit both on one same sheet.)
  3. Bake for 30 minutes. Let cool for 10 minutes on the cookie sheet, then carefully transfer the whole piece to a cutting board and cut on a slight diagonal into ¾-inch slices with a sharp or serrated knife.
  4. Place the Biscotti back on the cookie sheet, this time laying each piece on its side.  Put it back in the oven, and turn the oven off.  Leave overnight or for several hours without opening the door.   In the morning, you will have crispy Biscotti waiting for you! Store in a cookie jar for several weeks, if they last that long.





Filed under Cookies

Dutch Baby Pancake

We are a lazy Sunday morning kind of family.  Usually, we indulge in a brunch of some sort, that includes endless cups of premium coffee (because life is too short to drink bad coffee), crispy Canadian bacon and something sweet.  Sometimes,  it’s these doughnuts (insane) or these beignets (oh mercy) on the menu, depending on whether I was able to prep the night before.   More often than not, my husband will have pancake duty.  It’s entirely his job, always has been.  He’s good at it and I’m generally pretty useless until I’ve had a few servings of that premium coffee I was telling you about.


This week-end we threw a Dutch Baby Pancake  into the oven.  Sometimes called a German Pancake or a Bismarck, this is literally one giant egg-y, custard-y pan of Sunday morning awesomeness.  With only 5 ingredients, that virtually every household has, there really is no excuse for not making one.  If nothing else, get the kids involved and watch how delighted they are when the magic happens with this seemingly plain and boring batter.  Once fully baked, this Dutch Baby Pancake is a giant puff of sweetness that deflates moments after being out of the oven.

Have I mentioned that this takes only twenty-five minutes from start to finish?  And that it’s made in a blender?  That makes this totally doable on a weekday morning too.


Some seasonal fruit, a handful of nuts and a sprinkling of powdered sugar is really all that is needed for garnish (a dollop of whipped topping also never hurt anyone).   For something so simple, the results are deliciously outstanding and a great way to showcase some of our sweet, local peaches!


We’re gearing up for a hectic week of back to school routines here.  I hope you’re all enjoying the last few lazy days of summer too!



Dutch Baby Pancake

  • 3 tbsp unsalted butter
  • 5 large eggs
  • 1 cup flour
  • 1 cup milk
  • splash of vanilla
  • fruit, powdered sugar or maple syrup for serving

Preheat oven to 425°

  1.  Put the butter in the bottom of a 9″ pie plate or cast iron pan.  Set the pan in the hot oven to melt the butter while you mix the rest of the ingredients.
  2. In a blender, mix the eggs for about 1 minute.  Add the flour, milk and vanilla and mix for an additional 30 seconds to combine.
  3. Pour the batter into the pie plate with the hot melted butter.  Bake for 20 minutes, until the edge of the pancake is lightly toasted brown and the pancake is puffed up.  Resist the urge to open the oven door during baking.  Serve immediately with fresh fruit, maple syrup or powdered sugar.



Filed under Breakfast, Extra Special

Warm Skillet Butter Tart Bars

There are a few things some of us take seriously in this country.

Hockey.  The weather.  Politics.  Poutine.  Back Bacon.  Maple Syrup.  Nanaimo Bars (we made these first!).  Good beer.

And Butter Tarts.


It’s a classic Canadian treat, that is beloved for its flaky pastry filled with brown sugar, melted butter and syrup.   Most people have a preference about how they should be filled.  Raisins or no raisins.  Nuts or no nuts.  Made with maple syrup or corn syrup.  Runny or firm.  Some use currants or cranberries.  Perhaps a splash of Whiskey or Maple Whiskey.

There’s also the popular Butter Tart Bars, that have that gorgeous buttery, tender shortbread crust with all of that gooey Butter Tart goodness on top.  They are very easy to make, great for serving at parties and potlucks, and on the Christmas holiday baking list of moms all across this country.

Everyone, we have got this Butter Tart thing down to a science.


I for one, am a complete sucker for a warm Butter Tart Bar, slightly runny, filled with raisins and walnuts, with a splash of Maple Whiskey, served with a scoop of vanilla ice cream on top.  So baking a full on Butter Tart Bar in a skillet is only natural.  I  haven’t met anyone yet, who doesn’t swoon over the warm, buttery piece that comes out.  The scoop of ice cream, just pretty much takes it over the top.  Insanely, buttery, gooey, good.


I think most families have a recipe that’s been passed down.  Aside from all of the additions, the base recipe of Butter Tart Squares is essentially the same.  Instead of powdered sugar in my shortbread base, I use brown sugar.  I saw it used in another recipe for bars and have made shortbread crust that way ever since.

Do you love Butter Tarts as much as me?  What are your filling preferences?

Happy finger licking, slightly runny, full of raisins and walnuts, Butter Tart baking friends,




Warm Skillet Butter Tart Bars

For the Crust:

  • 3/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1-1/2 cups all-purpose flour

For the Filling:

  • 1-1/2 cups brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup maple syrup
  • 1 teaspoon white vinegar
  • 1 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)
  • 2 tbsp. Maple Whiskey (optional)

Preheat oven to 350°

  1.  In a medium bowl, combine the ingredients for the crust, using a fork or pastry blender.  Press into the bottom of a well seasoned skillet (I did a quick swipe of shortening around the sides first, very little) or baking pan lined with parchment.  Bake for 10 minutes.
  2. Combine the first six ingredients for the filling and mix until well combined.  Stir in the raisins, walnuts and whisky.  Pour the filling on top of the crust and bake for an additional 30 minutes.  Serve slightly warm with ice cream!


  1. This recipe can also be made in an 8 x 8 pan.
  2. Butter Tart Squares freeze very well.   If making ahead, bake in an 8 x 8 pan lined with parchment.  Freeze when cool.



Filed under Bars


It’s time for a little fall clean-up, some new bio pics and blog photos.  I rarely post any pictures of myself but here I am!  Me.


Many thanks to Anne Bedard from for shooting me just as I am.  Pretty casual, trying to live each day with intention, authentic me.  I save all the fluff for cakes, with me, what you see is pretty much what you get.


While we are here, I do so appreciate all of your blog, Facebook and Instagram support.  I love your comments, emails, questions and blog love.  It does mean a great deal to me and let’s me know that someone hears me and might just love frosting as much as I do.

There are lots of new things in the works.  Articles, guest posts and such.  I’m happy you’re on this journey with me.

Renee 19Why the pictures of the shoes you ask?  Look very closely.  They’re covered in flour.  Pretty fitting I think!

Enjoy the rest of the week-end everyone!




Filed under Uncategorized

Fresh Strawberry Muffins

Muffins are one of my favourite, quick treats to make.  Usually little fuss is required, all can be done in one bowl, and there’s plenty to share.  Muffins are also an excellent school or work snack and generally freeze very well.  I like to freeze them in individual bags so everyone can grab and go as needed.


strawberry muffins


And sometimes you can dress them up with a wee bit of whipped topping.  And since muffins are thought to be generally healthier for you than cupcakes, these are still considered healthy.

You’re welcome.


strawberry muffins

See the fruit in there?  Large pieces of sweet, juicy, red farm fresh strawberries.  We are still lucky to have some available locally, so my crew can enjoy these muffins all summer long.

This is a recipe that one of my gal pals shared with me.  I have to say it hasn’t disappointed, I’ve made it many times!

Have you got a favourite muffin flavour?  An easy muffin recipe that freezes well and makes a good school snack?  Please share it with me in the comments!

Enjoy the rest of your summer friends!



Fresh Strawberry Muffins

adapted from, Home of My Heart

  •  1/2 cup unsalted butter, softened
  •  3/4 cup sugar
  •  1 egg
  •  2 cups all-purpose flour
  •  2 tsp baking powder
  •  1/2 tsp kosher salt
  •  1/2 cup milk
  •  1/2 tsp pure vanilla extract
  •  1 1/2 cups fresh strawberries, chopped
  •  3 tsp sugar
  •  1/2 tsp cinnamon
  • whipped topping for serving (optional)

Preheat oven to 350°

1.  In a small bowl, mix flour, baking powder and salt.  Set aside.

2.  In a large bowl cream the butter and sugar. Add egg and vanilla and mix well.  Add flour mixture and milk alternately to the butter mixture.
Gently fold in strawberries.

3.  Spoon batter into muffin pans, lined with muffin liners or sprayed with non-stick baking spray, until about 3/4 full.  Combine sugar and cinnamon and sprinkle over muffins.   Bake for approx. 20 minutes.


4.  Let cool completely and top with whipped topping and a strawberry if desired.  They are just as excellent without!


Filed under Breakfast, Muffins, Scones and Breads

Flawless Fresh Peach Pie

It’s been a jam-packed summer at our house.  We’ve been catching rays, catching waves and enjoying time with our family and friends.   I’ve stayed up all hours of the night reading and promising myself that I’ll shut out the lights at the end of the next chapter.  And then the next chapter, and then one more.

Isn’t that what holidays are all about?


The kids are sleeping in late every morning and I find myself in the kitchen, rolling pastries or kneading dough.  It’s such a soothing way to start the day, and sometimes the only sound in the house is the noise of the rolling pin on the counter.  I’m happiest when there’s a pie or two cooling on the stove.  Even happier to give them to a friend who will enjoy them.


It’s definitely pie season in this house.  What better way to showcase all of the fruit that summer has to offer than in a flaky pastry crust!  For me, there isn’t a fruit out there that captures the sweet, essence of summer like a juicy, ripe peach.  They’ve just come into season here and I couldn’t be happier.  I’ve already made this pie many times for barbecues and lunches on the patio.  Peaches are plentiful at market right now, and so sweet and delicate and juicy.


Don’t be daunted by pastry, like anything it just takes a little practice.  My mother says she baked a pie every Saturday when she was newly married until she got it right. She definitely got it right.  She can make a mean pie to this day and she was often in charge of pies in the bake shop because I knew they would be perfect every time.  I have included her flaky pastry recipe for you to try.


I hope you’re having a wonderful summer!



Flawless Fresh Peach Pie

For the Pastry:

  • 2 cups flour
  • 1 tsp salt
  • 1 cup Crisco Shortening
  • 4-6 tbsp cold orange juice
  1.  Stir the salt and flour in a medium bowl.  Cut in the Crisco, with a pastry knife (pieces should be about the size of peas).  Sprinkle on orange juice and stir with a fork just until it holds together.  Divide the dough into two and press each half into a smooth disk.  Cover with plastic and refrigerate for 15 minutes.


For the Filling:

  • 4 cups of peaches, peeled and sliced, approx. 6 medium peaches
  • 3/4 cups white sugar
  • 3 tbsp flour
  • 1/2 tsp cinnamon
  • 1 tbsp unsalted butter
  • 1/4 cup of sliced almonds for sprinkling on top crust (optional)
  • 1 tbsp of heavy cream for top crust
  • 1/2 tsp of sugar for sprinkling on top crust

Preheat oven to 450°

  1.  Mix the sugar, cinnamon and flour for the filling in a small bowl and set aside.  Roll out 1 pie crust disk on a lightly floured surface to a size approximately 12-inches round. Transfer it to 9-inch pie dish.
  2. Put two cups of the sliced peaches in the bottom of the pie shell.   Sprinkle half of the sugar mixture on top.  Put the last two cups of peaches on top of that and sprinkle with the remaining sugar mixture.  Dot with butter.
  3. Roll out the second pastry disk to approximately 12- inch round.  Because I didn’t do a picture tutorial for a lattice crust, you will find an excellent tutorial here.  The pictures make the process very simple, if this is your first time.  Once complete, trim the excess pastry to about 1/2 over hang.  Fold the top and bottom crusts together and crimp the edges to seal.  You can also do a simple pie crust on top by simply rolling out your second disk, to a 12-inch round and placing it on top of the peach filling.  Simply put 4 steam slits, with a sharp knife, about 3/4 of an inch long near the centre of the pie.
  4. Lightly brush some heavy cream on top of the top crust and sprinkle with sugar and almond slices.   Bake for 15 minutes at 450° then reduce heat to 350° and bake for 35 minutes longer until crust is golden and filling is bubbling.  Best eaten slightly warm.


  1. I often bake my pies in a convection toaster oven.  That way I don’t heat up the house in the summer.
  2. I’ve made this pie and frozen it before baking many times with excellent results.  I just add an extra teaspoon of flour or tapioca sprinkled on the bottom crust before I put the filling in.  Just add an extra 20 or 30 minutes of baking time. What a treat a summer peach is in the dead of winter!




Filed under Pie

{Beat The Heat} Bourbon Molasses Ice Cream Pie

My earliest memories of baking involve rolling endless amounts of Molasses Cookies with my mom.  Standing on a chair beside her, we rolled trays and trays and dipped them in sugar.  Years later, when I opened my first bake shop, that was the first item to go on the menu, and it’s still on there to this day.   Large, bakery style Molasses Cookies also make the very best s’mores.

Its something about the slightly bitter, intensely sweet, robust flavour that seems to go so well in baked goods .


This week-end we had company over for an afternoon barbecue.  We are in the throes of an extreme heat warning, so we decided that the best place to be was right beside the pool.  If you’ve been following me for a while, you know my go-to desserts are generally make ahead items that allow me to spend more time with my guests than in the kitchen.

I decided a grown up, {Beat The Heat} Bourbon Molasses Ice Cream Pie was just the ticket.



It’s a simple, throw together dessert that’s big on flavour.  Have I mentioned that no ice cream maker is required?  A creamy, Bourbon Molasses Ice Cream is piled high into a gingersnap crust and left overnight to chill in the freezer.  Just before serving, beautiful dollops of whipped topping and premium dark chocolate shavings are added.

It’s a cool summer treat, with all of the excitement and nostalgia ice cream brings, and a boozy adult kick.


Molasses is often mistaken as a cool weather ingredient.  But you would be very surprised at the sweet, caramel flavour that this ice cream has.  The generous splash of bourbon just simply puts this over the top.  We were all completely over the moon with this flavour combination and the creamy texture is outstanding!



Summer is here, and it’s time to combine cool friends and boozy frozen treats for the perfect duo.

Stay cool everyone,




{Beat The Heat} Bourbon Molasses Ice Cream Pie

  • 1 1/2 c fine gingersnap crumbs (about 20 cookies pulsed in a food processor)
  • 1/3 cup unsalted butter, melted
  • 2 1/2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup + 1 tbsp Fancy molasses, divided
  • 1/4 cup bourbon (optional)
  • dark chocolate shavings, for garnish
  • 2 cups whipped topping, for serving

Preheat oven to 350°

1.   Combine gingersnap crumbs and melted butter in a small bowl to combine. Press the crumbs into the bottom and 1″ up the sides of an 8″ springform pan or pie dish.  Bake for 8 minutes and allow to cool.

2.  Whip the heavy cream in a large bowl until soft peaks form.  Set aside.   In another bowl, mix the sweetened condensed milk and 1/2 cup of molasses.  Fold into the whipped cream.  Stir in the bourbon.   Spread into the cooled pie shell.  Take the remaining 1 tbsp of molasses and marble it throughout the top of the cream filling.  Chill for at least 6 hours or overnight.  Top with whipped topping and chocolate shavings just before serving.




Filed under Ice Cream, Pie, Uncategorized

Peanut Butter Chocolate Chunk Frozen Yogurt

Remember when I last showed you my recipe for DIY Homemade Yogurt?  I’ve been using it in everything.  My overnight oats, smoothies, dips.  It’s seriously the bees knees with just a teaspoon of raspberry jam stirred in.

Recently I made some homemade frozen yogurt with it.  Insanely good Peanut Butter Chocolate Chunk Frozen Yogurt.   Did you hear that my little peanut butter loving minions?

Honestly, its peanut butter insanity.



With two cups of homemade yogurt and low-fat milk in the ingredients, my family is so busy high fiving me about it, they have no idea that it’s not really that bad for them.   Using healthier ingredients, has cut down on added sugars significantly, has added more proteins, and the taste is full on peanut butter and chocolate.  It’s a sweet, cool down treat, that we can all enjoy and not feel so guilty about.



Initially, when my yogurt making obsession began, my family kind of teased me about it.  There goes mom again, with a science experiment in the oven.  But they’ve seen the benefits from my yogurt persistence.  It’s creamy and smooth just like any premium store-bought brand.  I’m confidant my foray into homemade frozen yogurt has completely won them over.

And listen, I have a house full of teenagers, so winning them over can be very, very difficult.



It’s super fast to make and requires no special equipment.   The yogurt freezes in as little as 6 hours.  If you made this in the morning, you could easily be licking a double scoop by dinnertime.  It really is that simple.



I hope you are having a wonderful, double scoop frozen yogurt kinda summer wherever you are!



Peanut Butter Chocolate Chunk Frozen Yogurt

*adapted from Martha Stewart

  • 1 can sweetened condensed milk (low fat)
  • 1/2 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 cups plain homemade yogurt or plain Greek style yogurt
  • 1 cup milk (low fat)
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 cup chocolate chunks, mini peanut butter cups or chocolate buttons (optional)

1.  In a large bowl with a mixer, beat the condensed milk, peanut butter, vanilla, and salt until smooth. Add in yogurt, milk, and cocoa powder and mix until smooth, scraping down the sides of the bowl to completely combine.  Stir in the chocolate chunks.  Leave the yogurt in the mixing bowl and freeze, removing from the freezer and beating once every hour (for about 30 seconds), for a total of 3 hours.  Transfer to a container and freeze until firm and scoopable, about 2 more hours.  If left for longer than 6 hours in the freezer, it will need a few minutes to soften on the counter before scooping.


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