Rhubarb Pie

Warm weather means it’s rhubarb season! I didn’t actually have any fresh rhubarb on hand, but I did have a bunch of frozen rhubarb from last year. When I woke up this morning, I had the urge to bake something, and I asked Paul for his opinion.

Of course, his one-word answer: pie. He is a pie fiend. Loves it more than cake. There’s a reason I’ve made him birthday pies a few times (including this year!).

I was feeling pretty lazy today though as well, and didn’t want to go to the store for any ingredients, hence rhubarb pie!

This beautiful pie is a combination of two different recipes (this one and this one), and a little of my own twists. Rhubarb is such a unique flavour, and so tart, and I really liked the idea of highlighting the tartness.

This is such a good pie to welcome the warm months!


Yield: 1 9-inch pie

1 recipe Flaky Butter Pie Crust
5-6 c. chopped rhubarb (fresh or frozen and thawed)
2 c. sugar
½ c. flour
1 tsp. cinnamon
1½ tbsp. butter

Preheat oven to 450°F.

Roll out pie crust to cover a 9 inch pie plate. Trim edges. Set aside.

In a large bowl, whisk together the sugar, flour, and cinnamon. Toss in the rhubarb until well-coated.

Transfer the rhubarb mixture into the prepared pie plate. Roll out the remaining crust to cover the top of the pie. Crimp edges in a decorative fashion, and cut a few slits across the top of the pie.

Bake in the preheated oven for 15 minutes, then reduce oven heat to 350°F and bake for 40-45 minutes.


Texas Sheet Cake

Texas sheet cake is like a combo cake/brownie. It is soft, moist, tender, and delicious!

The school I worked at last year would do Hot Lunch day once a month. The Foods class would make everyone a meal, usually with dessert included, and texas sheet cake was the dessert staple! It’s not hard to see why. You make one batter, throw it onto a sheet pan, and off you go! Easy to make, and it can feed a crowd with delicious results.

The recipe I used is not from my school, but instead from this blog. I found it, decided to try it, and was not disappointed. The only thing I changed is how I prepared the icing. I know that many Texas-style sheet cakes have a boiled icing. This one did not, and because you put the icing on the hot cake anyways, it melts, and I figured that why couldn’t I throw everything together in a saucepan, and have it work that way too?

This actually worked beautifully. The hot icing soaked into the cake, and made it more moist and delicious, as well as really amping up the chocolate flavour and fudge factor.

This cake takes so little time to prepare, and is so easy. Trust me, and go make this!

Yield: Approx. 3 dozen slices of cake (from a 17 x 11 sheet pan)

For the cake:

2 c. flour
2 c. sugar
1 tsp. salt
1 c. butter, softened
¼ c. cocoa powder
2 eggs
½ c. buttermilk
1 c. hot water
1 tsp. baking soda
1 tsp. vanilla
1 tbsp. vinegar

For the icing:

½ c. butter. softened
6 tbsp. milk
¼ c. cocoa powder
3¾ c. icing sugar
1 tsp. vanilla

Preheat oven to 350°F. Line a sheet pan with parchment paper.

In a large bowl, whisk together flour, sugar, and salt.

In a saucepan, add the hot water, cocoa, and butter. Stir until the butter melts, and the mixture comes to a boil. Pour over the dry ingredients, and whisk together.

Add in eggs, buttermilk, baking soda, vanilla, and vinegar. Whisk to combine well.

Pour batter into prepared sheet pan. Bake in the preheated oven for 25 minutes.

To make the frosting, while the cake is baking, combine butter, milk, and cocoa in a saucepan, until butter is melted and cocoa is incorporated. Whisk in powdered sugar and vanilla.

As soon as the hot cake comes out of the oven, pour the frosting over the cake. Go slow to avoid splashing. The frosting will be slightly absorbed by the cake.

Cool completely, slice, and serve.

Copycat Red Lobster Cheddar Bay Biscuits

Unless you live under a rock, I’m sure you’ve heard of Red Lobster. It’s a popular seafood restaurant that is known for events like Lobster Fest, Shrimp Fest, and of course, the biscuits.

I’m not the biggest seafood fan, so I’ve only been to Red Lobster a handful of times, and usually for people I love that are celebrating, like my mom, or for Paul’s birthday. Every time I go, I usually order something salmon. It’s safe, and it’s not shellfish. (I just have an aversion to shellfish. Too fishy. Don’t judge. I know it’s an odd trait.)

The one thing I do love from Red Lobster is those freakin’ amazing Cheddar Bay biscuits. The fact that they never stop coming to the table is heaven for a carb-fiend like me. You can’t have Red Lobster without the biscuits, am I right?

Either way, I always see the Cheddar Bay biscuits box mix in Costco, and I’m always tempted to buy it. (Still haven’t though. Willpower.) I also have a hard time buying mixed for things that I know I can recreate with a little bit of Googling and a trip to my pantry.

So, I was in the mood for something a little savoury, and a little salty, but not too difficult or time-consuming. Cue these biscuits! I had pinned this recipe on Pinterest ages ago, but hadn’t actually got around to making them yet. So glad I did!

It’s been long enough that I can’t really remember the exact taste of Red Lobster biscuits (just the memory of the taste… garlicky, salty, cheese, buttery goodness), so these were perfect. Crisp on the outside, tender and soft on the inside, and of course, garlicky, salty, cheesy, and buttery. Copycat win! I got the recipe here, and holy were they ever easy to make! It took me less than an hour from start to finish (finish as in cramming these beauties into my mouth). The only thing I “changed” in the recipe is that I added a pinch (or less) of the Italian seasoning into the biscuit, and I also sprinkled a teensy bit of kosher salt onto the tops of the biscuits to really make the flavours pop. I’ve reflected these minuscule changes below.

Go make these! You will not be disappointed!


Yield: 8-12 biscuits, depending on size preference

For the biscuit:

1¾ c. flour
¾ tsp. salt
1½ tsp. baking powder
½ tsp. garlic powder
Pinch of Italian seasoning
5 tbsp. butter, softened
1 c. milk
1 c. shredded Cheddar cheese

For the garnish:

2 tbsp. butter, melted
½ tsp. Italian seasoning
½ tsp. (or 1 clove) minced garlic
Kosher or sea salt, for finishing

Preheat oven to 450°F. Line a baking sheet with parchment paper.

In a large bowl, add the flour, salt, baking powder, garlic powder, and Italian seasoning. Cut in the butter, either by mixing everything in a food processor, or with a pastry blender. The mixture should be pea-sized chunks.

Add in the milk and cheese, and stir to combine. The dough will be sticky.

With a large spoon, drop the batter onto the prepared baking sheet about 2 inches apart. If you want larger biscuits, like I did, make 8 fairly large dough balls. The original recipe makes 12 smaller biscuits.

Bake in the preheated oven for 15 minutes, or until the tops of the biscuits turn golden brown. (Mine took about 18-20 minutes.)

While the biscuits are baking, combine the topping ingredients by whisking together the melted butter, garlic, and Italian seasoning in a small bowl.

Remove from the oven, and brush with the butter topping. Lightly sprinkle the buttered biscuits with salt, and cool slightly before serving.

These biscuits are best when warm.

Chocolate Peanut Butter Bavarian Cream Pie

April means Paul’s birthday!

Paul’s birthday means some kind of chocolate and peanut butter concoction.

This year, he asked for Bavarian Cream Pie, and more specifically a with a Peanut Butter Bavarian Cream and a Chocolate crust.

However, any recipe I found did not include peanut butter anywhere, and I looked, hard. I finally decided to use a recipe for plain Bavarian Cream pie, and then add my own spin, so I am considering this recipe an original, because I changed it (fairly) significantly.

The original recipe is from this website, and I included all of my changes in the recipe below. I’m going to keep this post short, and sweet, kind of like this pie!

Happy Birthday to my love, Paul!


Yield: 1 9 inch pie

For the crust:

1½ c. chocolate cookie crumbs
1/3 c. sugar
1/3 c. butter, melted

For the filling:

1 pkg. unflavoured gelatin
¼ c. cold water
3 eggs, yolks and whites separated
½ c. sugar
¼ tsp. salt
1 c. milk, scalded
1/3 c. creamy peanut butter
1 tsp. vanilla
1 c. heavy cream

To make the crust, spray a 9 inch plate with non-stick spray. In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press evenly into the pie plate, around the bottom and up the sides. Set aside.

To make the filling, whip the heavy cream in the bowl of a mixer fitted with the whisk attachment, until thick whipped cream. Transfer to a bowl, and place in the refrigerator to stay cold.

In a small bowl, add the cold water and sprinkle the gelatin over the water to soften. Set aside.

In a heat-proof bowl over a double boiler, whisk together the egg yolks, sugar, salt, and the milk until thickened enough to coat the back of a spoon.

Mix the gelatin mixture and peanut butter into the egg yolk mixture, and whisk until smooth and well-combined. Remove from heat, and let cool until slightly thickened.

In the bowl of a mixer that is completely dry, clean, and grease-free, whip the egg whites until stiff peaks, but not completely dry.

Fold the whipped cream, vanilla and the whipped egg whites into the egg yolk mixture until smooth. Pour into the prepared crust.

Refrigerate until set.

If desired, garnish with peanut butter and chocolate chip ganache. (A 1:1 ratio of heavy cream and peanut butter or chocolate chips, heated together and whisked until smooth)

Sweet Cornbread

I’m from Canada, not the Southern States, but I still appreciate some good, classic Southern recipes. Cornbread is one of those items. I first realized how much I liked cornbread when I worked for a Canadian restaurant chain years ago.

Cornbread was a staple for many of the dishes served at this restaurant, and because my mother had never made it when I was younger, I was unaware how awesome it is.

I know there is a debate between the sweet and savoury cornbread lovers, and I have to say, as controversial as this statement may be, I am firmly in the sweet cornbread camp. Corn pieces in my cornbread? I can take them or leave them. But give me sweet cornbread over savoury. If you have a savoury recipe that you prefer, please, let me know, and I’ll try it. I’m all for fair chances!

The cornbread recipe I used I found here, and it makes A LOT of cornbread – a full 9 x 13 pan, so make some Southern staples, like chili or ribs, and prepare to feast!


Yield: 1 9 x 13 pan

1 c. butter, melted
1 c. sugar
4 eggs
2 c. buttermilk (or milk with 1 tbsp. vinegar or lemon juice)
½ tsp. vanilla
2 c. fine ground corn meal
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt

Preheat oven to 350°F. Line a 9 x 13 pan with parchment paper or lightly grease with cooking spray.

In a large bowl, whisk together the melted butter and sugar until combined. Add eggs and mix well. Whisk in the buttermilk and vanilla, and combine until smooth.

In a medium mixing bowl, whisk together the corn meal, flour, baking powder, baking soda, and salt. Pour dry ingredients into the buttermilk mixture, and fold together until all flour is moistened (it’s okay if the batter is a bit lumpy).

Pour the batter into the prepared pan, and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the pan comes out clean.

Let cool 10 minutes before slicing and serving. Store in an airtight container, and reheat for 10-15 seconds in the microwave.

**If you like your cornbread a little sweeter, you can add up to a ½ cup more of sugar. Any more than that, and the cornbread becomes more of a corn cake instead of cornbread.**