So this is kind of awkward, but I actually picked up these pretty purple glasses over two years ago thinking “these will be PERFECT for a lavender lemonade post”. And though they’ve been well used and loved ever since, there they sat unfulfilling their rightful duty. Until now! Because I finally tried this recipe that I’ve been eyeing forever, and I’m so glad that I did. It basically tastes like summer in liquid format, and that excites me to no end.

2-1/2 cups water
1 cup sugar
1 tablespoon dried lavender flowers
2-1/2 cups cold water
1 cup lemon juice
Ice cubes

1. In a large saucepan, bring water and sugar to a boil.

2. Remove from the heat; add lavender. Cover and let stand for 1 hour.

3. Strain, discarding lavender.

4. Stir in cold water and lemon juice. Serve over ice.

Yields: 6 servings

Original Recipe

I’m hosting a Mother’s day brunch this Sunday and while planning my menu I stumbled upon Martha Stewarts recipe for blueberry blintzes. Being impatient by nature, I felt as if it was my duty to give them a test run. You know, just  to be safe. So I made my girlfriend come over a few days ago to be the official tester. And can I just tell you that they were revolutionary? Seriously. Sweet, but not too sweet. Filling, but not roll me home filling. And, as an added bonus, they just looked so gosh darn pretty atop my robins egg blue dishes (this is important you know). From here on out, Sunday brunch will never be the same. (Tip: pair them with a mimosa. You’ll thank me later.)

I recently stumbled upon this recipe for flourless fudge cookies and I simply couldn’t resist sharing the goods. With just a handful of ingredients, it’s virtually foolproof (and can be made in a quick minute – which is relatively dangerous if you’ve met sweet tooth and I at any point during our existence). The results are ridiculously chocolate-y with a satisfying balance between crispy, chewy and soft (aka magic). Pair it with a tall glass of cold milk and you’ve got yourself a party.

I’ve mentioned my best friend Jessica a few times on these pages before (in fact, my trip to Ireland was specifically for a Jess visit). But I’m not sure that I’ve ever shared that she’s an amazing chef. Because she is. The best even (and though I may be biased, it is 100%, unequivocally, undeniably true). So when she sends me links recipes, I just KNOW they’re going to be good. Like this one. This Nigel Slater lemon and thyme loaf might very well blow your mind. It’s moist, it’s spongey, it’s pretty much foolproof and it may just be the best thing you’ve ever eaten. Ever! Bonus: there’s lemon in it which totally makes it acceptable to eat for breakfast (at least that’s how I’ve justified it).

Tea Towel c/o Celina Mancurti

Honestly, I’m pretty confident that this post need not any introduction. Nutella banana swirl muffins pretty much sums it up. All you need is this recipe, and about half an hour of spare time. I kid you not, these rank amongst my top five favourite things I’ve ever made. And if I have to be honest, I ate three. THREE. Right out of the oven. I couldn’t stop! The nutella becomes kind of crispy crunchy in the most satisfying way and… I’ve said too much. Go. Bake. Now! You won’t regret it.

The thought of roasting a chicken of barbecuing a steak still intimidates me to no end. But Thai food? That I can tackle. I know – logic at its best. This particular recipe for coconut curried chicpeas is one I stumbled upon years ago (if you click on the link you can see I commented on it back in 2010 – crazy!) and have been making consistently ever since. It’s one of those guys I’ve been meaning to share with you forever. Well shame on me for taking so long! It’s a good one, I assure you. We make it bi-weekly around here and usually throw together enough to last us a few days (we’re lazy like that ;). It’s quite healthy, ridiculously flavourful and so easy you could essentially do it with your eyes closed.

First of all, a big, warm thank you to everyone who left comments, tweets & emails regarding yesterdays post. You guys warmed my heart and I so loved learning more about you. The best readers in the world? Quite possibly. You’ve inspired me to be real more often.

And now on to the goods: these breakfast cookies. Because they are DAMN good. And healthy! I really didn’t even know that the combination was possible. I originally found the recipe here, but couldn’t track down dried blueberries (my local bulkbarn shut down and I’ve since wandered around like a lost puppy when looking for unconventional ingredients). I have to say though that the cranberries were a nice touch though. I recommend it. I do! Not only are these guys flavourful, but they’re chock full of nutrients and definitely keep me full until lunch. Plus, they make for the perfect thing to grab when I stumble into the kitchen with my eyes half closed first thing in the morning (morning person, I am not).  Check out my take on it below.

I’ve had this recipe for Greek baked eggs pinned for longer than I can even remember. Every once in a while, it’d cross my mind and I would make a mental note to try it already. When my friend and I arranged a study/brunch date last weekend, I figured it was a great excuse to bust this guy out. My only regret is that it took so long to finally get to it. It was ridiculously easy, chock full of flavour, and provided the perfect fuel for us to get our study on. Let me just finish by saying that I know what YOU should be doing this weekend.

When Rachel linked to this recipe* last week, my interest was immediately piqued. Having only recently discovered my adoration for gin cocktails, I’ve been on the hunt to add to my teeny, tiny arsenal of concoctions. The results were beyond what I could have ever imagined. If you only ever make one of “my”** recipes, please, please let this one be it. It received a virtually unheard of four thumbs up in our household and it’s more than safe to say that they’ll be on heavy rotation in the coming months. Do I smell a party anyone?!

*The sweet tooth within me rimmed our glasses with brown sugar. One of the better decisions I’ve made in my lifetime.

**I use the term “my” loosely. Clearly I’m simply a recipe thief!

I feel as if it’s no coincidence that Pancake Tuesday and Valentine’s day happened to fall within the same week. And if that’s not reason to celebrate with some delectable goods, well I simply don’t know what is. This recipe for heart-shaped red-velvet pancakes just so happens to kill two celebratory birds with one stone. They’re light, they’re fluffy and gosh-darnit they’re adorable! Happy Valentine’s Day my loves! Make yourself some festive pancakes why dontcha.

Ps: I picked up my teeny heart-shaped frying pan at the dollar store. Best $2 I think I’ve ever spent. Also? I didn’t use the sweet cream cheese butter mentioned in the recipe. I probably should have because doesn’t that sound amazing? But I had a hankering for some real maple syrup. Also, also? There is NOTHING wrong with making yourself some heart-shaped red velvet pancakes. I did it. And I’ll do it again.