coconut mint blueberry cookies

I adore blueberries. They're definitely one of my favourite summer fruits and I've been buying and eating them by the crateful! These cookies were inspired by our blueberry coconut mojitos recipe, and I won't lie... I was extremely nervous about how these would turn out! I was craving blueberries and lemon and mint and coconut, but wanted them in pastry form... so I took a leap of faith and made these cookies and am sooo happy with how delicious these babies turned out! If you're a blueberry lover, I promise you can't go wrong with these.

2 1/2 cups all-purpose flour

2 teaspoons baking powder

pinch of salt

1/2 cup of sugar

1/2 cup of coconut oil

2 eggs

1/2 teaspoon lemon extract

1/2 cup coconut milk

1/3 cup coconut flakes

1 cup fresh (or frozen!) blueberries

1/4 cup of shredded mint leaves

Preheat your oven to 35 degrees. Sift together your dry ingredients while in a separate bowl, mix together your wet ingredients. Slowly mix both parts in together. Leave your blueberries for last and gently mix them in so that they don't explode and make a big mess! Then bake for 12-15 minutes.

*sidenote: not that it'll be a problem... but I recommend that you eat ALL of these the day you make them! I saved a half dozen of them and found that because of the milk and blueberries that the cookies got a little soggy the next day and weren't as scrumptious :) *

Enjoy these delicious summer treats! 

p.s.  ♥ clara

tasty tuesday: bison cookies (chocolate sugar cookies)

I've moved over to a new blog!  Head over to The Farmer's Daughter for the full post and recipe!

tasty tuesday: salted caramel pretzel mocha cake (aka: an incredibly late birthday post)

I've moved over to a new blog!  Head over to The Farmers Daughter for the full post and recipe!

p.s. ♥ kelsey

tasty tuesday: hunky bills

Now Hunky Bills are actually something we make at Christmas time, but since I'm an excellent procrastinator (and life was nuts around Christmas), I'm just blogging about them now!  Really they would be a delicious treat all year round, we just happen to only make them once a year.  Which is probably good for my waistline!

Funny story:  their real name is definitely not Hunky Bills....but rather: Uncle Bill's Cuban Lunch.  Somehow, someway, over many many Christmases.....they slowly morphed into Hunky Bills.  

My family all knows it's not right, but we can't help that we call them that!  It's pretty hilarious.

Moving on.  These babies are another easy peasy recipe, where all you do is melt chocolate and stir deliciousness into it!  (Deliciousness being chips and peanuts....yum.)  

Man, I'm such a sucker for anything  sweet and salty!  Just so darn good.

Hunky Bills
from: my Auntie Bobbi

Ingredients:

3 cups chocolate chips

3 cups reese's peanut butter chips

200 grams plain Ripple Chips, crushed (these usually come in a 200 gram bag, so measuring is easy!)

2 1/2 cups salted peanuts, chopped

Directions:

1)  In a very large saucepan, first melt the peanut butter chips.  Add chocolate chips once the peanut butter chips are melted.  Stir together.

2)  Allow mixture to cool slightly, and then add crushed chips and chopped peanuts (you want the chunks of chips and peanuts pretty small).

3)  Line a mini cupcake pan with mini cupcake papers, and spoon the mixture into the papers.  Let them cool until firm enough to remove from pan.  

*We always pop ours in the freezer for a few minutes until hardened, remove the hunky bills, and then do another pan until all of the mixture is gone.

Soooo....once you've finally caved on your healthy New Year's Resolutions, you know where to find this recipe.  Ha!  They're totally worth it.  Promise.

p.s. ♥ kelsey

bacon jam

I know what you're thinking... this is AMAZING. Best idea ever, right?! Bacon jam? A bacon themed Christmas on ps.heart? Yes. That's right. You're welcome. Bacon is the best, and this bacon jam is going to blow your bacon-loving mind, because this stuff is seriously delicious and addicting and epic beyond words. You might even be hailed as the favourite (friend/child/brother/sister/cousin/whatever it is you are) if you decide you can part with this goodness and gift it away!

Ingredients:

2 packs of bacon (each at 500g)

2 medium onions

3 garlic cloves

1/2 cup vinegar

1/2 cup coffee

1/2 cup maple syrup

2 tsp worcestershire sauce

1 tsp cinnamon

pepper and salt to taste

Instructions: 

1. Cut up your bacon into 1/2 inch strips. Dice your onions, and peel then smash up your garlic cloves.

2. Set a heavy skillet to med-high heat and begin cooking your bacon until it begins to brown. Keep your bacon fat! (cause really, if you're going for bacon jam, you might as well go all in).

3. Stir in your onions and cook until softened (8-10 minutes).

4. Add in your maple syrup, vinegar, coffee, and worcestershire sauce. Season with cinnamon, pepper, and salt. Continue to cook until the mixture has a glossy appearance and a syrup-like consistency (up to 1 hour). Don't forget to stir occasionally!

5. Let the mixture cool for 20 minutes, then stick it in the blender and puree. You don't want it to end up "pasty," so don't go to town while blending! It should still be thick and chunky at the end.

6. Enjoy the pure awesomeness that is now bacon jam! 

*Note: bacon jam can be refrigerated for approximately 1 month. Serve at room temperature.

Enjoy!

p.s. ♥ clara 

tasty tuesday: caramel apples

I've moved to a new blog!  Head over to The Farmer's Daughter for the full recipe and post.

p.s. ♥ kelsey

tasty tuesday: roasted butternut squash soup with rosemary cheddar biscuits

I've moved to a new blog!  Head over to The Farmer's Daughter for the full post and recipe!

p.s. ♥ kelsey

pumpkin squares with creamcheese icing

This recipe is seriously fail-proof. It is soooo good, perfect for fall, and so simple!

They're always a hit and although they always satisfy my pumpkin cravings...

they definitely keep me coming for more :)

Ingredients:

3 eggs
1 cup brown sugar
1 cup oil

2 cans (15 ounces each) of pumpkin puree

2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 tsp cinnamon
pinch of nutmeg
pinch of cloves

Instructions:

Preheat oven to 350 degrees.
Mix first four ingredients in a medium sized bowl until light and fluffy.
Sift together the dry ingredients separately, then stir into wet mixture.
Spread batter into a 9x13 inch pan that is greased.
Bake for 30 minutes.
Cool before frosting!

Cream Cheese Frosting:

1 8 ounce package of cream cheese
1/2 cup of softened butter
1 tsp vanilla
3 cups of icing sugar

I promise, you won't regret making these! They're always a favourite and get gobbled up right away :)

p.s. ♥ clara

tasty tuesday: pumpkin scones with caramel drizzle

I've moved to a new blog!  Head over to The Farmer's Daughter for the recipe and full post.

p.s. ♥ kelsey & jordyn

tasty tuesday: apple streusel coffee cake

I've moved to a new blog!  Head over to The Farmer's Daughter for the recipe and full post.

p.s. ♥ kelsey

tasty tuesday: pumpkin pancakes

I've moved to a new blog!  Head over to The Farmer's Daughter for the recipe and full post!

p.s. ♥ kelsey

tasty tuesday: bombshell brownies

These are hands down the best brownies I've ever had in my life.  They're perfectly dense and gooey (separating it from cake definitively), and have a slightly crackly top.  So so good.  

Now, honestly, I'm not the hugest brownie fan...despite my great love for chocolate.  I'm not sure why, but I don't crave them very often.  But when I do....I want these brownies, and only these.   Preferably warm out of the oven.  With ice cream.

Basically I want to eat all desserts warm out of the oven with ice cream on top.  Is that too much to ask?

Onwards chocolate lovers!  Bake, eat and be happy.

Bombshell Brownies

from: Brooke via allrecipes.ca

Ingredients:

1 cup butter (melted)

3 cups white sugar

1 tbsp vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 cup semisweet chocolate chips

Directions:

1)  Preheat your oven to 350 degrees, and lightly grease a 9x13 baking dish.

2)  In a large bowl, mix together your melted butter, sugar and vanilla.

3)  Beat in the eggs, one at a time, mixing well after each addition.

4)  In a small bowl, mix together flour, and cocoa powder.  Gradually stir this mixture into the wet ingredients until just blended.  Try not to mix more than necessary!

5)  Stir in chocolate chips.

6)  Spread batter in your greased 9x13 baking dish, and bake for 35-40 minutes. 

*We like to take our brownies out when just a teeny bit of batter sticks to an inserted toothpick, as this ensures the middle brownies are the perfect amount of gooey-ness.

Since these brownies are very sweet, we choose not to frost them, and love to eat them plain, or with a bit of icing sugar dusted over top.  And with ice cream....don't forget the ice cream.

p.s.  ♥ kelsey

tasty tuesday: pumpkin pie yogurt parfaits!

I am absolutely in love with fall. As a girl who grew up in southern Ontario, I seriously miss the beautiful changing colours of Ontario's countless maple trees. Fall to me meant long hours raking our big backyard with my little brother then jumping off our trampoline into mountainous piles of crunchy, colourful leaves. It also meant pumpkin season. Every year, my parents took us out to the pumpkin patch where we would get to pick a pumpkin (not everyone is as blessed to have grown up on a real farm *cough* kelsey *cough*... and no, I'm not jealous... not at alllll..). I'm getting side-tracked though, so to get to the point, fall = pretty leaves = pumpkins = best season ever. 

Don't ask how that equation works, it just does. And yes, math is not my friend. 

So here's a deliciously simple breakfast or snack for all you fellow pumpkin-loving fall people!

Seriously, it's awesome. Healthy, scrump-ta-la-lump-tious, and so so simple!

Ingredients

1 cup pumpkin puree
1 tsp cinnamon
pinch of nutmeg
2 tbsp maple syrup

1 cup greek yogurt
1 cup of your favourite granola
1 tbsp hemp

Instructions

1. Mix together the first four ingredients.
2. Start with a base layer of granola.
3. Layer in your greek yogurt and pumpkin mixture.
4. Finish it off with a dollop of greek yogurt and sprinkle more granola and hemp on top.
5. If using mason jars, make extras and stick them in your fridge for an easy breakfast-to-go!

Happy pumpkin picking, dear friends!

p.s.  ♥ clara