Saskatoon Berry Pie

This is a Canadian pie flavour if you ever saw one!

Our neighbours stopped by the other day with a bunch of fresh Saskatoon berries because they picked too many. What a great present!

I’ve never really worked with Saskatoon berries before, but Paul is a big fan of them. I have discovered that I love the flavour of them, but the texture throws me off a bit. So, I made a pie, ate a piece, and promptly cut Paul a bigger slice.

Since it’s fresh berry season, find some of these Saskatoon berries, and make this pie! I found the original recipe here, and didn’t change anything at all. I should have put a bit more cornstarch in the recipe, but like I said, this was the first time I have baked with Saskatoon berries, so I wasn’t sure what to expect.

Either way, the flavour is great, and Paul really enjoyed the pie. If it has the Paul seal of approval, it’s a winner!


1 9-inch pie

1 recipe Flaky Butter double pie crust
4 c. Saskatoon berries
1/3 c. water
2/3 c. sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
2 tbsp. butter
½ tsp. almond extract
1 egg
1 tbsp. water

Preheat oven to 425°F. Line a pie plate with the pie crust.

In a medium saucepan, add the Saskatoon berries and the 1/3 c. water. If you are using fresh berries, you may need a bit more water. Bring to a boil.

In a small bowl, whisk together the sugar and cornstarch. Add to the berries, and stir until sugar is dissolved and the mixture is thickened.

Add the butter, lemon juice, and almond extract, and stir until butter is melted. Let cool.

Pour cooled filling into the pie plate, then cover with the top crust and crimp edges. Cut holes for ventilation.

Whisk together the egg and the water, then brush the egg wash over the pie.

Bake in the preheated oven for 15-18 minutes, or until top is golden brown.

Cool, slice and serve with vanilla ice cream.

Chocolate Chunk Brownies

I love a good brownie, and I love all brownie pieces equally: corner, edge, center… but if I HAD to choose, I’m a center piece girl. I love the fudgy, gooey brownie that is soft, and ever-so-crusty on top. Yes. Brownies are a wonderfully indulgent treat. I like them a little fudgy, but not too gooey, and I have a fantastic brownie recipe that I’ve been using for a few years now, this one.

However, I went to make brownies yesterday and realized I was short an egg. I quickly looked up a brownie recipe that had all ingredients that I had (because I hate when I go to make something and I need to go to the store!), and wasn’t disappointed. These brownies are thick, rich, and the perfect amount of fudgy. I find they get a little goo-ier than I’m used to because of the chocolate chunks, but they are still absolutely incredible.

I mean, is there such thing as a bad brownie? I think not.

Paul cooked us up an indulgent steak dinner, with rib-eye steaks, Ceasar salad, garlic bread, grilled Cajun corn, and a potato-carrot-onion concoction. I wanted something as equally indulgent to be able to stand up to such a great dinner, and these brownies sure hit the spot!

I changed a few things – I didn’t have milk chocolate chips, so I used semi-sweet, and instead of the extra milk chocolate chips in the batter, I put in a bag of 70% Dark Chocolate chunks. They were perfect with the sweetness of the brownies. I’m reflecting the changes I made in the recipe below, but the link to the original recipe I used is above.

Go make these, and get some chocolate into your life!


Yield: 16 brownies, a 9×9 inch pan

½ c. plus 2 tbsp. melted butter
1 c. sugar
2 eggs
2 tsp. vanilla
½ c. melted chocolate chips, milk or semi-sweet
¾ c. flour
¼ c. cocoa powder
½ tsp. salt
1 c. (or 1 small bag (a little more than 1 cup)) Dark Chocolate chunks

Preheat oven to 350°F. Line an 8×8 or a 9×9 inch square pan with foil and spray with cooking spray.

In a large bowl, whisk together the melted butter and sugar. Add in eggs and vanilla, and whisk again.

In a small bowl, melt the chocolate, then add to the butter and egg mixture. Whisk together until smooth.

Using a spatula, fold in the flour, cocoa powder, and salt until smooth. Fold in the chocolate chunks.

Transfer batter to prepared pan, smooth out, and bake in the preheated oven for 30 minutes. Cool in pan at least 30 minutes, then slice and serve.

Pina Colada Bars

We are knee-deep into summer. I was invited to a Hawaiian luau, pig roast and everything, and I decided to make a dessert to contribute to the dessert table. This was a few weeks ago, and I just got around to write the post for this recipe now.

These Pina Colada bars are really easy. Think lemon squares, with the addition of pineapple and coconut. If you like Pina Coladas, you will definitely like these. They are light, tropical, fruity, and delicious.

I found the recipe here, and they were extremely easy to make. Low risk, high reward. The recipe is easy to follow, and it yields delicious, tropical results.

They have a bit of a shortbread crust, and a creamy, almost custard-y filling. Take the plunge headfirst into seasonal treats, and make these ASAP!


Yield: 1 9×9 pan, approx. 2 dozen squares

For the crust:

½ c. butter, softened
1 c. flour
1/3 c. icing sugar
1 tbsp. cornstarch
1 tsp. vanilla

For the filling:

2 eggs
1 c. sugar
½ c. lemon juice
2 tbsp. heavy whipping cream
¼ tsp. rum extract or spiced rum
2 tbsp. flour
1 8oz. can crushed pineapple, drained
¾ c. sweetened flaked coconut

Preheat oven to 350°. Line a 9×9 square pan with parchment paper or aluminum foil and spray with cooking spray.

To make the crust, combine all crust ingredients in a medium bowl, cutting in the butter with a pastry cutter. Press the dough into the prepared pan. The mixture will be crumbly. Pierce the dough a few times and place in the preheated oven for 12-15 minutes until barely golden brown.

Remove from oven and cool slightly.

While the filling cooks, in a large bowl, combine the eggs, sugar, lemon juice, cream and rum extract, and whisk until smooth. Add in the flour, and whisk again until smooth. Stir in the drained pineapple and coconut until combined.

Pour mixture over warm crust, and bake in the oven for 18-25 minutes, or until center does not jiggle and the edges begin to slightly brown. Allow bars to cool in the pan until room temperature. Transfer to the fridge, cool completely, then slice and serve.

Chocolate Sugar Cookies

Obviously, I’m on a cookie streak. Sorrynotsorry! I love cookies, as they are perfectly portioned portable desserts! (P.S. Do you see the alliteration? Apparently I miss my job a bit!)These chocolate sugar cookies have everything you want in a cookie. Chocolate, sugar, crisp outer layer, soft and chewy on the inside. Just great. I really didn’t change much from the original recipe, and you will love these.I don’t have much more to say other than go make these! It’s short and sweet – like these cookies – this week!


Yield: 24-30 cookies

2 c. plus 2 tbsp. flour
¾ c. cocoa powder
1 tsp. baking soda
¾ tsp. salt
1¼ c. butter, softened
2 c. sugar, plus more for rolling
2 eggs
2 tsp. vanilla

Preheat the oven to 350°F.In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.In the bowl of a mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the eggs and vanilla, beating again.Add in the flour mixture, mixing on low, until a cohesive, smooth dough forms.Scoop out tablespoon-sized balls of dough, and roll them in a small dish of sugar before placing on pans.Bake in the preheated oven for 11-13 minutes, or until the cookies are just starting to crack. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.