Normally after baking and shooting a recipe, I have to restrain myself from sharing it right away. I tend to bake things in batches, so sometimes I’ll be sitting on two or three draft posts before I hit publish. I don’t recommend working this way, though, unless you like driving yourself crazy trying to edit photos without any leftovers to snack on.

I made these sea salt milk chocolate chip pecan cookies earlier this month when I helped my parents move my sister into her college residence (yes, she’s in the big city now). My mom always comes prepared on road trips, so while our hotel room was filled snacks, I still wanted to pitch in and share some baking. Especially because my parents live so far away and while they do follow this blog (hi Mom, hi Dad!) the only real time I get to bake for them is when I’m home for the holidays. Well, it’s safe so that despite all the snacks we had on hand, these cookies were a huge hit and didn’t survive two days in our hotel room. Even my Dad couldn’t stop raving about them. He jokingly called them “breakfast cookies” because he would sneak a few early in the morning while having his morning coffee.

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Bananas never last in our kitchen. In fact, until recently I’d have to remind myself to put bananas on the list before heading out to the grocery store. Thanks to my almost daily green smoothie habit, we will easily go through a bunch in under a week. Trevor also likes to have a piece of fruit with his breakfast and lately, it became a battle of who got the last banana. Since my weekday green smoothie usually happens after work, I always lost. Until now.

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Posting here has been a little bit of a struggle lately. Nothing sad or serious going on, it’s just recently I’ve been having the worst luck in my kitchen. Earlier this month I was on the third version of a scones recipe that I absolutely refused to give up on and something in me just…..snapped. Not in an angry way, but it was definitely a moment I realized that to maintain my sanity, this creative outlet and most importantly my love of baking, I had to put down the flour, hide my baking notebook and step away from the oven for a brief period. Call it baking burnout if you will.

Except for making supper and the occasional bowl of kale chips, the oven hasn’t  been getting much use. Last night I flipped through my baking notebook for the first time in over a week and I was nicely reminded of all the ideas and plans I have for future posts. I’m hopeful about a new recipe I’m planning to make later today and I’m crossing my fingers that this time away from my oven has done some good.

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I had every intention to have my first December post be a holiday recipe. I even have one stored away as a draft, just waiting to be published.

But then I made these muffins.

December what? Christmas who?

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Growing up, whenever my family would go and visit Grandma, she always had some baking ready for us. My mom would always rave about her buttertarts, which is something I never understood until I was in my early teens. Up until then, I did not like pies or tarts of any kind.

I mourn those lost years of missing out on these irresistible tarts.

I’m not sure what the best part is of my Grandma’s recipe. It could be the end result of a light, flaky crust which I just found out is her rendition of the Tenderflake crust recipe found on most Tenderflake packages. It could also be the rich, gooey, buttery filling that puffs up and crisps slightly to a golden brown when baked.

However, I think it could also be the crunchy, chewy addition of pecans and raisins. Everyone has their own preferences when it comes to what goes in a buttertart, but I find that I’m partial to pecans and raisins.

Whenever my Grandma would make the recipe, she would use a large, round cookie cutter with flower petal edges. I have fond memories of picking off the petals from my tart, one by one and eating them before I would devour the entire thing. I wasn’t able to find a similar cookie cutter, but I did find one with small ridged edges that came in a pack of 6 from Dollarama.

This isn’t an important part of the recipe, but I find that it helps with the end presentation. 🙂

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Despite my running around and getting ready for my Japan trip next week (8 days), I knew I had to celebrate the first day of Fall yesterday with some delicious baking. This is my favourite time of the year (sweaters! boots! hot mugs of tea!) and I was a little sad to realize that as much as I love this season, I only have one other pumpkin recipe on She Bakes Here.

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In my opinion, weekend breakfast is much better than weekday breakfast. During the week, we’re often so rushed to get out the door to catch our morning commute (bus – another bus – subway) that I always find myself scarfing down a bowl of oatmeal or cold cereal with almond milk. When the weekend starts inching closer, I get excited because I start daydreaming about sunny-side-up eggs, marble rye toast slathered in butter and cheese/veggie-filled omelets.

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