Tag Archives: dessert

Vanilla Bourbon Caramel Apple Crumble Pie

6 Dec

Oof. That’s a long title.

I try to keep my titles as short as possible, but sometimes you just have to many good things that you have to mention.

My train of thought when thinking of said title:

Okay, so Apple Crumble Pie…no no…I’ve got to add that it’s caramel apple pie. Wait, it’s not just boring old caramel apple pie, it’s got booze in it. I’ve gotta mention the booze! Boozy caramel apple pie? Are my readers going to start noticing how many recipes have the word boozy in them? Probably. Okay, fine, then it can be Bourbon Caramel Apple Pie. But its doesn’t have a top pie crust, it has crumble topping, so it has to be Bourbon Caramel Apple CRUMBLE pie. Great, that’s it.

5 seconds later…


Seriously, you do NOT want to be inside my head. It’s exhausting.


I’m going to level with you. I made this for Canadian Thanksgiving which was, oh you know, in October (refer to previous post about my extreme neglect in regards to this blog.) So yeah, I’m a little behind. Luckily enough, if you wait long enough to post something, it might just so happen to be holiday that you can use said recipe for.

That being said…I give you Thanksgiving Christmas Vanilla Bourbon Caramel Apple Pie…



Whether this was posted for the intended holiday or not, is neither here nor there. All I know is this pie is damn good.


Please note: I did not post a pie crust recipe with this for two reasons:

1. a lot of people already have a pie crust recipe they like to use or they just prefer to buy a crust to make it easier

2. I suck at pie crusts (my mom made this one for me)


One thing you can always count on from me is my brutal honesty!

Miss Delish asks:

What is your favorite type of pie to make around the holidays?

How do you feel about pie crusts? Do you like to make one from scratch or buy one? Or are you like me and get someone else to do it?


Vanilla Bourbon Caramel Apple Crumble Pie:

Makes one standard 9″ pie

For the Pie:

1 prepared pie crust, unbaked in a 9″ pie pan

1 cup prepared Vanilla Bourbon Caramel Sauce (half of recipe below)

5-6 apples, peeled, cored and sliced thinly. I like to use ambrosia apples but use whatever apple you like. Fuji are really good for pies too!

3/4 cup flour, divided use

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup cold butter

One egg, beaten

Extra white sugar for dusting the crust


Preheat your oven to 375 degrees and make sure the oven rack is in the center position.

In a bowl, toss the apples with 1/4 cup flour and 3/4 cup prepared caramel sauce. Pour the coated apples into the prepared pie crust. Set aside.

In another mixing bowl, combine the rest of the flour with the white sugar, brown sugar, oats and butter. Cut  the butter in with a pastry cutter or two knives, until the mixture is totally combined and the butter is in very small pieces. Carefully coat the top of the pie with the crumble mixture, making sure all the apples are covered. Make sure to brush off any crumbs that fall onto the exposed edge of the pie crust. Now brush the edge of the pie crust with a little of the beaten egg and then sprinkle lightly with the extra sugar.

Bake in your preheated oven for 40-45 minutes until bubbly and golden brown. When the pie is done, remove to cool on a wire rack. Once cooled you can slice into pieces and serve topped with a drizzle of the extra caramel sauce. Add ice cream or freshly whipped cream if you’re feeling extra indulgent!


Vanilla Bourbon Caramel Sauce:

Makes 2 cups

2 cups sugar

1/2 cup water

1 cup heavy cream

1 tbsp vanilla extract

2 tbsp butter

2 tbsp bourbon


In a medium sized, heavy bottomed pot. Add the sugar and water over medium heat. Cook until dark golden brown without stirring, about 18-20 minutes. Remove from the heat and gradually add the cream, stirring the mixture while you do so. Add the vanilla, butter and bourbon and stir to combine. Transfer to a heatproof bowl or pyrex measuring cup to cool completely before using.

Note: If you are using this for the recipe above, you will only need half of the caramel, but I’m sure you will find something to do with the rest! May I suggest pouring it over vanilla ice cream? Or my personal favorite, spoon, dip, eat, repeat!

Nom Nom.

Bye till next week!



Mini Lemon Sugar Donuts

8 May

Good afternoon everyone! I hope you are all having a wonderful day so far!

I really hope it is nice and sunny wherever you are! It has been pretty nice in Vancouver the last few days. We had a gorgeous weekend and it has been pretty hot and sunny since then.

What have you all been up to lately?

I haven’t been doing much cooking lately which is obvious due to my pathetic amount of posting the last couple weeks! I have been a little preoccupied because we have a trip to Vegas coming up next week. It’s for my Momma’s 50th birthday and a bunch of her friends from high school are coming as well. I have pretty much been planning the whole thing, which I love. I love being organized and having copious amounts of lists. I am also the queen of excel spreadsheets, love ’em.

I am only slightly embarrassed to say that I researched which places near our hotel have good happy hours and have the info recorded in my phone.

The other reason I have been preoccupied is that we got invited to see a friend DJ at one of the Rehab Pool Parties while we’re in Vegas. I’m really excited to go but that also means I have to wear a bikini which is kind of scary. Let’s just say this whole food blogger gig has taken a toll on the old bod.

I am usually fairly active, I eat healthy for the most part and I try to hit the gym as often as possible, but I decided to amp it up a notch and I started doing Insanity.

I know, I’m crazy.

Trust me, I am reminded of that fact every time Shaun T, tells me to “dig deeper.” Although it is a super crazy workout and I am sweating like crazy after, I have been having lots of fun with it and found myself sticking with it more than any other workout I tried.

So in a nutshell, that is why I have been kind of MIA.

So now onto a better topic, donuts!


read more


8 Feb

Yep, I did it again. I loooovvveee making up new words.

If you weren’t sure, I am talking about coconut snickerdoodles.

Yes, I did name them cocodoodles, which is really funny and it reminds me of a rooster. Just what you want in a cookie, right?

Anyways, we will get back to these in a minute. First I have five things for Friday!

1. I mentioned to you guys yesterday that Mr. Delish and I were going to see Top Gun in 3D last night. It was crazy. Mr. Delish was in heaven and I was just pretty tired because it didn’t start till 10pm and I am usually in bed snuggling Geoffrey by 10pm. I know, right? Livin’ the life. #YOLO

2. I watched a documentary called Dear Zachary the other day, and then I forced Mr. Delish to watch it with me a second time. Talk about tear jerker! It also shows how ineffective the Canadian justice system can be. It’s a must watch.

3. If you happen to be all over pinterest and just the interwebs in general, you probably have seen some of the cute little cartoons and gifs about Pusheen the Cat. So freaking cute. Beware: This site will suck up at least an hour of your life.

4. I have been kind of obsessing over these tutorials by Carli Bybel. I am pretty sure I am super behind on the times (as usual) because she has lots of videos already, but nonetheless she has awesome makeup and hair tutorials on youtube. Again, they will suck up your life! What I really love about her tutorials more than some of the other beauty tutorials out there, is that they are really easy to follow and she gives you lots of options for different products to use. She uses a lot of drugstore products and even if she is using something more expensive, like from mac or sephora, she will usually give you a drugstore alternative. As much as I would LOVE to own an entire Sephora store, it’s just not in the budget for most people. Maybe when George Clooney and I finally get together, that will change.

5. Don’t forget to enter the giveaway for Cardero’s! It ends on Monday, so hurry and please share with all your friends :)

Okay, on to the cookies!


These, my friends, are coconut snickerdoodles. Or as I have fondly named them, cocodoodles.

They are pretty much the same as a regular snickerdoodle, but instead of butter you use coconut oil, and instead of vanilla extract you use coconut extract and instead of vodka you use gin…

Oh wait, that last one was for something else.


And then you roll them in coconut cinnamon sugar!


If these are wrong, I don’t want to be right.

Have a fabulous weekend everybody!

Miss Delish asks:

What are your five things for Friday?


Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 dozen cookies


A coconutty twist on the classic snickerdoodle!


  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup coconut oil, melted and cooled
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tsp coconut extract
  • Coconut Cinnamon Sugar:
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut
  • 2 tsp ground cinnamon


Preheat your oven to 400 degrees and grab two nonstick baking sheets or line two sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of your electric mixer, beat the coconut oil and sugar until light and flufffy. Add the eggs and coconut extract.

Now turn the mixer to low, and slowly add in the dry mixture until just combined. The dough should be fairly firm and not sticky. If it is too soft to roll into a ball, place into the refrigerator for 30 minutes.

For the coating, mix together the sugar, coconut and cinnamon in a small bowl.

Roll the dough into one inch balls and then toss them into the Coconut Cinnamon Sugar. Using your palms to press the sugar mixture into the dough.

Place them on your prepared cookie sheets with about 2 inches between them. Bake for 8 to 10 minutes until set and slightly golden brown.

Remove to a wire rack to cool completely.


Dark Chocolate Cupcakes with the Creamiest Cream Cheese Frosting

5 Feb

Hey Ya’ll.

I hope you are all doing fabulous this morning! Before I forget, make sure to stop by and enter my GIVEAWAY for dinner for two ($125 value) at Cardero’s in Coal Habour!

Since I didn’t get to catch up with you yesterday, how was your weekend?

Mine was pretty great. We went out with some friends on Saturday and had an amazing dinner at Hapa Izakaya. I must admit, Izakaya was something I heard about quite a while ago when it was probably actually up and coming in Vancouver. Now I’m super behind the times as usual, but I finally was able to try it a few months back. A bunch of my girlfriends and I, went to Guu in Gas Town and it was awesome.

I was really happy to try another Izakaya restaurant for comparison. For those that haven’t heard of Izakaya, or aren’t sure what it is, basically it’s kind of like Japanese tapas! Super fun…and delicious!

I kind of forgot that it was still Dine Out Vancouver happening, so that was a nice surprise. We got to order off the Dine Out menu which was 3 courses plus dessert for $28. Since there were four of us, and we were all eager to try everything, we ended up getting 16 different dishes and sharing! That was an excellent way to try a big portion of the menu in one visit. I also ordered a delicious cocktail that was made with vodka (I believe,) pear puree and soda water! It was delicious and I am kind of sad I’m not sipping on one right now!

We loved everything and the service and ambiance was great too! Thanks to Hapa for a great evening.

On to zee cupcakes! I know, I know, these are chocolate cupcakes with cream cheese frosting….boring! Right?




Choconut Cupcakes

22 Oct

Get it? Chocolate + Coconut = Choconut! Or Chococonut…which is hilarious and awesome too…but maybe too hilarious and awesome…

Before I get going with this whole Choconut business, I wanted to take a couple seconds to say thanks.

When I started this whole Recipe to Riches journey, I never thought that it would be a ‘big deal.’ I figured I would shoot the show and if I didn’t win I would go on with my normal life and nothing would change. I was pretty much dead wrong.

As soon as the episode aired, I received so many comments on my blog, facebook and twitter. Not only were there a lot, but they were beautiful, thoughtful, encouraging comments. I am just in total disbelief of how many people took the time to come look up my blog and write me a nice comment like that.

I absolutely love reading them and rest assured, they put a huge smile on my face every time. The best part of the whole thing is that I have been lucky enough to have been able to meet and talk to so many lovely people because of being on the show!

Ok, back to Choconut. I loovvveee coconut and I love chocolate (obviously) but most of all, I love them together. So that is what I did here, and they remind me of my favorite chocolate bar, a Bounty bar! Yumm.

I made these with a cake mix because, hey, you don’t always have time to make a cake from scratch. And why would you when you can have a cake that turns out perfect every time!

Instead of using regular oil in the cake mix, I subbed in coconut oil, this bumps up the healthy fat content, and also gives it a good coconut flavor. I actually thought they turned out even more moist and delicious than using regular oil. Score.

Of course, if you don’t have coconut oil, you can use vegetable oil and just add in about 1 tsp of coconut extract into the cake mix.

I topped them off with a Coconut Buttercream and then dark chocolate shavings! Not to toot my own horn, but they were pretty darn good and best of all, they were super easy!

Try them and you can tell me what you think!

Miss Delish asks:

What is your favorite chocolate bar?

What is your take on Cake Mixes? Yay or Nay?


Choconut Cupcakes:

Makes 24 cupcakes

24 cupcake liners

1 devils food (or any chocolate) cake mix

3 whole eggs

1/2 cup melted coconut oil

1  1/3 cup milk

1 cup room temperature butter

1 1/2 tsp coconut extract

2 cups powdered sugar

2 tbsp heavy cream

1/4 cup finely grated dark chocolate

** Please note that I am using instructions for the cake mix I had, make sure to check your particular mix to make sure the ingredients are the same.**

Preheat your oven to 350 degrees. Line muffin tins with 24 muffin liners.

In a large mixing bowl, mix together the cake mix, eggs, milk and coconut oil. Just until moistened and thoroughly combined. Do not over mix.

Scoop the mix into each cupcake liner, filling about 1/2 way up.

Bake in the preheated oven for 19-22 minutes until a toothpick comes out clean. Remove to let cool on a wire rack.

Once they are almost cooled, add the softened butter to the bowl of your electric mixer. Mix until light and fluffy, about 2-3 minutes. Add the coconut extract and continue mixing.

With the mixer on low, slowly add the powdered sugar until combined, add the cream and mix again until combined. Now turn up the speed to medium high and whip for about 2 minutes until light and fluffy.

Spread the Coconut Buttercream over the cooled cupcakes and then sprinkle with some of the grated dark chocolate.




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