Rhubarb pecan muffins!


I’ve been trying to grow rhubarb for a couple of years now but I can’t get the ants to stop eating the leaves, and the stalks are also too small to use yet. Maybe next year! Fingers crossed 🤞. In the meantime as soon as it comes into the markets I’m grabbing a huge bundle of it to take home and get my fill before it’s all gone.

This recipe for rhubarb pecan muffins is very old and I’m not sure where I got it from but I hope you give it a try. It’s fail safe and tasty especially with the addition of orange zest and orange juice. YUM!


2 cups of all – purpose flour ( I’ve made it with gluten free 1:1 all purpose)

3/4 cup white sugar

1/2 tsp baking soda

1 1/2 tsp baking powder

1tsp salt

1 egg

3/4 cup of orange juice

1/4 cup canola oil

2 tsp grated orange rind

1 cup chopped rhubarb

3/4 cup chopped pecans

In a large bowl combine the dry ingredients and in a second bowl mix the egg, orange peel, oil and juice together. Add the wet into the dry and mix until moistened. Add rhubarb in.


Scoop into paper lined muffin cups and bake at 375 F for 25 – 30 min until done. Makes 12 muffins.




Follow this link for the Rhubarb crisp SPRING MEANS RHUBARB!!

Hope you give these a try!  You won’t be disappointed 🙂



I had a madeleine specific pan sitting around and after looking at it for months I decided to try it out and make a batch of the cute little cookies.  I’m not sure if you could make this recipe if you didn’t have a special pan as the dough is cake like and I think it would spread too much.


Preheat oven to 325 degrees F

Prepare your pan by using either cooking oil or spray.


1 cup all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

2/3 cup of white sugar

zest of one lemon

1 tsp vanilla

1 whole large egg and 1 egg yolk

1/2 cup melted butter

1 Tblsp lemon juice

1/4 cup vanilla yogourt

Mix dry ingredients together in a bowl.  In a separate bowl, mix sugar, butter, zest, vanilla and eggs.  Once wet ingredients are mixed together, add dry ingredients and mix until just incorporated.

Using a small spoon, fill the pan indents with batter until even with the top of the indent.  Don’t overfill.  The recipe said to use a rounded tablespoon but I found that to be too much.

Bake 10 -15 minutes depending on your oven, until lightly golden.  Cool for 2 minutes in the pan and then invert the pan and place cookies on a cooling rack.  Cool completely.  Since this made 2 batches you have to wash your pan and oil it again for the second batch.

When cool you can eat as is as they have a lovely lemon flavour or you can additionally  dust with icing sugar.  I didn’t want them too sweet so I omitted the icing sugar.  It might have helped conceal the imperfections a little better if I had used icing sugar haha.


They did taste yummy with a cup of tea.  I will definitely try these again.  Each pan has 16 indents and the recipe makes 32 cookies.

Bonne chance! making these little French morsels.  They would be great for a shower or luncheon.





I've made this cake quite a few times and it becomes a favourite of everyone who tries it.  I mean what's not to like, blueberries and lemon, yum!

It's an easy, no fail recipe and makes a great cake for a backyard barbeque.  I used frozen blueberries as I didn't happen to have fresh ones on hand today, but both work well.


2 cups all purpose flour

1 Tblsp of Baking powder

1/2 tsp salt

1/4 tsp freshly grated nutmeg

3/4 cup butter

1 cup granulated sugar

4 eggs

1/2 cup milk

2 tsp grated lemon rind

1 tsp vanilla

2 cups fresh (or frozen) blueberries


1/2 cup granulated sugar

2 Tblsp fresh squeezed lemon juice


Stir together flour, baking powder, salt and nutmeg. Set aside.

Beat butter, add sugar and beat until fluffy.

Add eggs one at a time, beating in between.

Add dry ingredients to wet ingredients alternating with milk.  Stir in lemon rind, vanilla and blueberries.

Pour into a greased 9 x 13 inch pan.

Put in 350 F oven for 40 min.

Spread glaze over warm cake.

Serve warm or room temperature. Either way its delish!!  Give it a try and I guarantee it will become a favourite 🙂

As a side note…This could also be made using gluten free flour that is one to one ratio. It turns out well as well.




Chocolate Chip Cookie Pie!


I recently saw this recipe done up and it was so quick and easy that I had to give it a try.  I was visiting my mom and I thought it would be something she could whip up when she has her ladies group over and doesn’t want to make something too involved.  I also am looking forward to give it a try when the family comes over next time. 🙂


1 large package of chocolate chip cookies ( I used Chips Ahoy)

1 glass of milk

1 large tub of Cool Whip

8 x 8 pie plate or cake pan

Dip cookies one at a time into glass of milk and then shake off. Layer in bottom of pan.

Cover with layer of Cool Whip, then dip cookies and layer on top of Cool Whip.  Continue until you have used up all the cookies except for 2 or 3.

End up with a layer of Cool Whip. Crumble the remaining few cookies over the top or you could use a several miniature chocolate chip cookies as the top layer.

Cover with Saran wrap and leave in the fridge for 2 – 3 hours.

Serve and enjoy!




We’ve just finished Easter dinner and it was enjoyed by all! For years the dessert I have made is Pavlova with whipped cream and fresh fruit. Always requested and always enjoyed.

The recipe is very simple, even though it looks like something few would attempt. This makes a special end to a meal whether it be for Easter or for a spring meal.


4 egg whites (I use large size eggs)

1 cup white sugar

1 tsp vanilla

1 tsp white vinegar

1 cup of whipping cream

Assorted berries or fruit

2 tablespoons of  toasted sliced almonds or pistachios

Separate the 4 eggs making sure that you don’t let any yolk get into the whites. Put them into your mixing bowl and start mixing on medium high speed until peaks are soft when you lift the beaters out.


When you get to the soft peak stage you start adding the cup of sugar while beating at a medium high speed. Once the sugar is incorporated add in the vanilla and white vinegar. Wipe down the sides occasionally and keep beating until the egg whites form stiff peaks and are glossy.


Lay a piece of parchment out on a flat cookie sheet. Spread out the whipped egg whites into a circle approximately 8 inches with the edges slightly raised. It does spread slightly when cooked.


Put into a 275 F oven for 1 hour then shut off the oven and leave the door closed and let pavlova dry out for 4 hours or over night.  It turns slightly golden when dried.


Whip cream and pile in center of pavlova. Add strawberries, raspberries, blackberries, kiwi etc over top of the whipped cream.


You can also add toasted sliced almonds or chopped toasted pistachios for a bit of crunch.  Try adding another dollop of whipped cream on top of the fruit as well.

Occasional I have made individual size meringues as well and these are fun to eat as well.

Hope you try this fun and fancy dessert.