Surprize Tea Cookies

I still haven’t gotten around to correcting the issues with my site, so I am sorry about the smaller images crunched over to the side. I am looking at new style, and may do some testing with it tomorrow. We’ll see.

I can’t believe that we are half-way through November and well on our way to Christmas. I am really looking forward to visiting with my mom when she comes down to visit. It will be just a week but she is going to stay with us for another week in January, which will also be great. Holidays are wonderful and while I look forward to another year when our whole family can get together, having my mom stay with us will be special (sorry you have to sleep on the couch!).


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Chewy Rich Cream Cheese Sugar Cookies

Oh fall bring such wonderful things. The leaves all got together and decided that yesterday was the day to start their mass-drop. As I walked home, I kicked through piles of gold and red. The scene right now from my window is autumnal perfection, a rainbow of trees from green to fiery red.

Another great thing brought about by fall, was a wonderful visit from one of my favourite people, Lauren P.! Lauren was in town for her graduation and she brought her mom! Lots of beers, smiles, and good times were had. The weather cooperated, a conspirator in our plot to woo Lauren back to the West (best) coast. Her mom felt the lure of the better half of Canada, but ultimately they hopped their plane back to Toronto yesterday afternoon.


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Buttered Nipple (Butterscotch and Irish Cream) Cupcakes

I go to trivia ever Wednesday with a great group of friends. We used to attend trivia at a bit of a rowdier, louder bar but have since found Moose’s Down Under. This bar truly makes us feel like home, we know all the staff, they know us, and Corina, the owner is absolutely fantastic. Erin runs the trivia night and does a wonderful job. Anyway, it is an awesome way to get together with all our friends once a week and I thought that there would be no better place to bring some donation-encouraging mini cupcakes! I made up the poster below and baked up two shot-themed cupcakes, the Piña Colada cupcakes and Buttered Nipple cupcakes. I offered the cupcakes in exchange for a donation of any amount, and the wonderful trivia goers answered in full-force! We made $240.70, including the jackpot that the winning teams (they joined together to guarantee a win) donated to us. I was so thankful for such a supportive group of people and for Corina letting me set up there!


Anyway, we had a great time and are really looking forward to the Spring Sprint this coming Sunday, May 26th. My sister, mom, nieces, and a bunch of our wonderful friends are coming into town for the walk, so it is going to be a great time!


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Baked Coconut Rum Balls with Kraken Rum

I am just terribly embarrassed, wouldn’t you know it, I fell again. These boots, that I love so much, will be the death of me. My knee that had just recovered is now bloodied and bruised. Ooph, what a day! The funny thing is, these aren’t boots with any real heel, they are just out to get me.

In less terrible and embarrassing news, I’ve been asked to be the media representative for the Vancouver Spring Sprint for the Brain Tumour Foundation of Canada. I am pretty thrilled about the opportunity, and am still not sure what it will involve. So far, I know that I will be doing some interviews, and I’ve had to answer some questions, so there is that. And, I made rum balls with my favourite spiced rum, The Kraken Black Spiced Rum.


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Scotch Truffles for a Scottish birthday!


Lindsay from Appetite had her birthday yesterday and I had wanted to make her something awesome. She is Scottish and after a little research into what constitutes a Scottish treat, I found that most of the treats sounded like something a grandma would make. They all sounded tasty, but nothing struck me as exciting birthday food. Then I racked my brain for another way to bring Scotland into a birthday treat. With haggis out of the question, only because Robert Burns Day had just passed, my mind went to one of my best friend’s favourite drinks, Scotch. Scotch! Of course!

I remember three years ago at my sister’s wedding my dad had set up a Scotch tasting for anyone willing to try. Jon’s brother and I were two of the few who stepped up to the plate. Brian went first, and trying his best to humour my dad’s enthusiasm tried them all, sputtered and admitted defeat. I was next, I maybe made it through two. And these were great Scotches, some of the best I’ve had since. This past year I got to know my wonderful friend Caelin who got me into Scotch. We did fancy tastings and learned how to appreciate the good stuff. While in the Yukon this fall, I proudly partook in the daily Scotch sipping sessions, again with some of the most delicious Scotches I’ve had. This fall we also learned that Scotch pairs well with Cheetos, who knew! (Though really, what doesn’t go well with Cheetos…)

One of the ways the Caelin eased me into Scotch was with this incredible flourless chocolate cake from Chewies in Kits. We’d sip a little Scotch, eat a bite of the rich dark chocolate cake, and float straight up to flavour heaven. It was this flavour combination that I wanted to recreate with these truffles. Had I been in the Yukon when creating these, I would’ve used one of my dad’s amazing and peat Scotches as the rich flavour is so beautiful with dark chocolate. Sadly, I am here and am looking for a job, so I had to use a much less fancy, but still tasty-enough blend that did the trick. If you do make these gorgeous treats, use a great Scotch. Also, I used a 72% Bittersweet chocolate, I would recommend using something slightly less dark, maybe 65%. These were delicious, but may not be really everyone’s cup of tea.

Scotch Truffles


  • 500g dark chocolate wafers, or roughly chopped
  • 3/4 cup whipping cream
  • 4-5 tbsp Scotch
  • cocoa powder or icing sugar for rolling


  1. Dump your chocolate into a medium bowl. Set aside.
  2. In a small pot, heat your whipping cream over medium-high heat. Bring to a simmer, making sure not to scald it.
  3. Pour the simmered cream over the chocolate, stir well until smooth. Add the scotch and stir into the ganache.
  4. Allow the ganache to sit on the counter for 1-2 hours, until hardened enough to scoop.
  5. Use a spoon to carve out quarter-sized balls, roll in your hands to smooth (or don’t… rustic!). Work quickly to avoid melting completely in your hands. Roll each ball in the cocoa powder and set on a plate.
  6. Refrigerate the truffles overnight. These will keep in a sealed container in the fridge for 1 week or well wrapped in the freezer for a month. Best eaten at room temperature, so the texture is smooth and luscious.
All the ingredients for delicious truffles.

All the ingredients for delicious truffles.

Simmered and pouring.

Simmered and pouring.

Work station at the ready.

Work station at the ready.

Don't feel bad if you make a mess. Navigating my other hand to work my camera was troublesome.

Don’t feel bad if you make a mess. Navigating my other hand to work my camera was troublesome.



I made some nicely rounded ones and some terribly "rustic" ones.

I made some nicely rounded ones and some terribly “rustic” ones.