Trevor and I have a running joke called “not enough hours in the day” which can be applied to many, many things:

“You live in Toronto and you haven’t been to [blank]? You need to go!”

“I recently read [blank] and really enjoyed it. You should read it.”

“[Blank] is a really great TV show and you would definitely like it. It’s on Netflix and there are only 999,999,999 seasons, so it’s easy to catch up.”

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It’s been pretty quiet here on the baking front. Even though we have air conditioning, our desire to eat anything flour or sugar-based has reached an all-time low. But if you shift through my archives, you’ll notice that this happens every summer. With the weather being as nice as it is, I tend to spend less time in the kitchen and more time outside. It’s not a bad thing, but I like to acknowledge it because the summer season is so short and we need to all get outside and enjoy it while it’s still here. Pretty soon we’ll be swapping our iced coffees for pumpkin spiced lattes and pulling our boots and winter coats out of storage. Ugh.

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At the end of winter, I always go through a grapefruit-buying phase. I see them on sale at the grocery store and I stock up because I’m convinced they’ll get me through the end of cold season. I used to think that this had something to do with trying to get my daily dose of Vitamin C (see the end of cold season), but now I believe it has more to do with all these beautiful pink, red and yellow hues. I swear, when the winter days are dark, cold and gloomy, there is nothing more satisfying and uplifting than slicing into a ripe, juicy grapefruit.

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Comfort food #ALLtheTIME is still happening and right now we’re up to our ears in homemade soup, hearty stews and all the fresh bread imaginable for dipping. As much as I’m not a fan of this time of year, what with the cold weather, snow and having to constantly scrape salt off my boots, I can’t deny that all this warm, cozy food sort of makes up for it.

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I’m a big fan of looking through my old recipe archives. It may sound weird, but one of my favourite things to do is look back and see when the last time was that I made something from a certain category. I recently started a notebook full of recipes and flavour combinations that I’ve been meaning to try and flipping through my archives is a good way to keep some variety in my baking (such as posting 6 cookie recipes in a row and not realizing it until after the fact). Plus going through my archives can be a nice reminder to see if I’ve already posted a similar recipe. As of this month, I’ve been blogging on SBH for four years and those early years of posting are especially fuzzy.

One interesting thing of note in my recipe categories was that there were a total of 15 muffin recipes posted in 2012 and 2013. That’s a lot of muffins, especially when you consider that in 2014 I only posted 2 muffin recipes.

So to make up for my seeming lack of muffin recipes last year, I thought it would be fun to get a jump start and post the first one of 2015 in January.

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I’m going to be honest with you all and admit that I have no idea what happened to summer. We didn’t get blasted by the snowfall that everyone in the prairies experienced (like most of Trevor’s family), but I’m still finding myself in denial about the chilly weather and don’t get me started on the lack of sunlight in the morning. We’re still trying to find our groove in our new place and now when my alarm goes off, I’m not only disoriented that our bed is facing a completely different way, but now the lack of natural light is throwing me off. I’m sure it’s only a matter of time before I walk into the wall or trip over the mountain of laundry I’ve managed to create in the past week.

I also haven’t been baking as much as I usually do because I’m still learning my way around my new(er) kitchen. The space is a little bit tighter and I’m still trying to figure out where I put everything in the haste that was unpacking everything and jumping on a plane to England. All in due time I suppose, but hopefully I’ll be able to find my groove by the end of this month as I have a few more recipes that I’ve been meaning to try out.

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The post Whole Wheat Chocolate Chip Pumpkin Muffins appeared first on She Bakes Here.

What’s a girl to do when her life is packed away in boxes and she is having trouble navigating her own living room? Why, eat chocolate of course!

One of my most popular recipes on the blog is my Healthy Chocolate Avocado Muffins, but due to my obsession with eating them on everything (veggie burgers, pasta, smoothies, a slice of toast), I don’t always have a ripe avocado on hand every time a chocolate craving hits. Up until recently, I’ve resorted to eating handfuls of the frozen milk chocolate chips I keep finding in half-open bags the back of our freezer. I’m convinced that in doing so, I’m helping to clean out the freezer, so the guilt hasn’t set in yet.

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It’s no secret here that I love cinnamon buns. If you do a quick search in my search bar, you’ll notice that I’ve posted a few other cinnamon bun recipes, ranging from an adaptation of Ree Drummond’s famous recipe to a quick and easy muffin recipe laced with delicious cinnamon spread. And what’s not to love about a sweet and gooey cinnamon bun? Hot from the oven, drizzled in warm icing and sticky with the luscious mixture of cinnamon, butter and sugar, I would climb over my own husband for one. A perfect afternoon for me would consist of a cinnamon bun + a cup of hot tea + a good book.

In fact, a couple weeks ago I decided right then and there that I wanted this perfect afternoon to happen and set out to make cinnamon buns. The conditions were perfect. The weather outside was cold and snowy, Trevor, still not feeling well, was drinking copious amounts of tea and until that moment, I was pacing around the apartment wondering what I was going to do since I was stuck inside on a snowy day with a sick husband.

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The post Muffin Tin Cinnamon Buns with Vanilla Ripple Schnapps Icing appeared first on She Bakes Here.

Is it just me, or does anyone else get super bummed out after daylight savings ends and we are forced to set our clocks back another hour? I know it’s only one hour and in the grand scheme of things, I really needed that extra hour of sleep on Sunday, but now that the sun is setting earlier, the days are feeling really short. I’m finding myself rushing to get home after work just so I can enjoy the precious 20 minutes or so of light I get in my kitchen before night sets in. And taking food photos after work? Not going to happen anymore. When we lived in central time zone Saskatchewan, we didn’t have to change our clocks, so even after 3 years this time change is still throwing me off.

Luckily we’re still yet to get all the snow my prairie friends have been dealing with, so I’ll take a little time change over having to pull out my winter boots any day. As a kid, I remember trick-or-treating in the country with my winter jacket under my costume and this year’s Halloween was pouring rain. These city kids don’t know how good they have it. Winter is definitely looming and the one thing I’m not looking forward to the first city snow fall. So in an attempt to hold onto the goodness of fall for just a little bit longer, I’m bringing you another pumpkin recipe. An actual pumpkin recipe.

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Greetings from Niagara-on-the-Lake! I bet you’re surprised to see a recipe posted this week. I almost didn’t plan on anything since we’re going to be married tomorrow, but I managed to find time on the weekend to make muffins and since their existence in our kitchen barely lasted two days,  I thought it would be a crime if I didn’t take a few photos and schedule a posting of the recipe. I made them on a whim for an easy breakfast since the last few days have been pretty busy and it’s always nice to have a quick grab-and-go healthy snack.

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