Extra-Crispy Pear-Lavender Crisp

This post is sponsored by KitchenAid Canada.

Local apples are not quite sweet enough for my liking yet, but fortunately we have pears from neighbouring province Ontario to tide us over.

Bartlett pears have replaced peaches on my kitchen counter and the first basket I bought fulfilled their destiny in this dessert. I’m a big fan of the super simple slow cooker apple crisp (it’s a great kitchen job for kids), but lately I’ve been craving a really crumbly topping. An extra-crisp fruit crisp.

Fortunately, one of my favourite Canadian bloggers, Charmian, recently released a cookbook titled The Messy Baker and I found just what I was looking for between its beautiful covers.

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Fresh Strawberry Pie

What do you do when a kind neighbour gives you a morning’s work with his trusty backhoe, helping out with your backyard landscaping mess project? You make him a fresh strawberry pie, of course.

We started prepping for this dessert back in March when we learned how to blind bake a pie crust. I knew June would bring small local strawberries that were red to the core and as sweet as can be, and when that time came, I wanted to be able to serve them up in a fresh strawberry pie. I wanted it to be uncomplicated – no gelatine or cornstarch – just our beloved strawberries in pie form.

And what is the fun of making a pie or two if you can’t share them? So I did with my neighbour; and again, here with you today.

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Mocha Pie with Espresso Whipped Cream

I couldn’t tell you when the craving for a mocha pie originated, only that it is a desire I have been trying to ignore for the better part of a year.

My affections lie firmly in the fruit pie camp, which is why the urge for a rich pudding of dark chocolate and coffee, tucked into a flaky crust and topped with mounds of espresso whipped cream was a mystery to me. I’m usually all about the rhubarb pie in the spring (three recipes and counting), but this year, I’m serving up mocha.

Mocha Pie with Espresso Whipped Cream | Simple Bites #pie #mocha #recipe

Fortunately, Easter is just around the corner, and chocolate is usually on the menu in many shapes and forms. I’m going to go ahead and suggest that this cream-topped mocha pie make an appearance on your table for the holiday. And if it is, please invite me over.

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Lemon Pudding with Raspberry Sauce

It’s been snowing all day in my corner of the world. The sky is grey and the snow is so thick that you can’t see more than a few feet in front of you when you step outdoors.

With a grey, blustery, wintry day ahead of me, I turn to the kitchen for warmth and I find a bag of lemons waiting for me. Lemons are in season right now, one of the only bright things produced in winter, which tells me that Mother Nature understands comfort food.

Surely She knew that a warm bowl of Lemon Pudding could bring a little ray of sunshine on a cold winter’s day.

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Chocolate Pavlova with Winter Fruits

This airy-fairy chocolate pavlova will woo you with its balance of tart and sweet, creamy and crunchy.

November stormed in with a chip on her shoulder and brought a gale that toppled trees and ripped the roof of a business in the neighborhood.

We watched from the windows as gusts of wind effortlessly whipped neatly raked piles of leaves up in the air and tore branches off the trees in the back yard.

The storm caused power outages over a broad area which left us in the cold for thirty long hours.

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