Trevor and I have a real addiction for peanut butter. We make our own on a semi-regular basis and if you check out my blog archives, you may notice that I have over a dozen peanut butter recipes. There wasn’t a lot of PB goodness in the kitchen when I was a growing up, so I’d like to think that this is just me making up for lost time. So when Food Blogger’s of Canada and Hershey’s Canada were looking for bloggers to take part in the #DoYouSpoon campaign promoting Reese Chocolate Spread, I jumped at the chance. Peanut butter and chocolate? Count me in!

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We’re in the final countdown to our closing day on August 1st. Even though the big moving truck day isn’t scheduled until the middle of August, most of our stuff is packed up and our apartment is looking, well a little bare. We plan on moving a few things here and there over the next little while and that includes anything left in our fridge, freezer and pantry. We’ve avoided doing any major grocery shopping in the last half of the month and have finally resorted to consuming all the cans of soup we had hidden in the back of the pantry.

Last week, I had found myself standing in front of the kitchen wishing for a snack to magically appear when I opened the cupboard door. Since I haven’t had the chance to bake in the last little while, the lack of snack food has slowly, ever so slowly, become more apparent. Nothing is more annoying than craving cookies and realizing that I can’t bake because I’m out of flour and my cookie sheets are packed away.

Enter Nairn’s Oat Crackers and Cookies! When I received an email to sample seven of their oat cracker and oat cookie products, I jumped at the chance. Getting mail is like Christmas Day, but getting food mail is like Christmas Day plus a week long vacation in your favourite destination.

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The post Review: Nairn’s Oat Crackers and Cookies appeared first on She Bakes Here.

Although Easter is over and I am sure that everyone is sick of carrot-related recipes, I couldn’t help but share this one. I have been meaning to make carrot cupcakes for a while now, only I couldn’t figure out how to make the cream cheese icing without being stuck eating the whole thing myself (see: Trevor’s lactose intolerance). It’s also worth pointing out that I refused to make carrot cupcakes with plain vanilla icing, which is practically criminal in my books. Carrot cake has to be paired with cream cheese icing, just like peanut butter and chocolate, mint and chocolate, everything and chocolate.

The only way I could make this recipe was if I used a milk free cream cheese substitute. I had been hearing about milk free cream cheese substitutes for some time now, only I was a little worried about how they would turn out. How close to cream cheese were we talking? Sure, it could look and smell like cream cheese, but I wanted something that tasted as close to the real thing as possible.

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With October now over, it’s nice to be able to kick back and take a break from the sugar and chocolate coma created by the craziness of Halloween.

I’m kidding, of course.

Although with the sugar-sweetness of Halloween now in the past, I believe it’s time for a more grown-up chocolate taste.

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