Posts in RECIPES
Bourbon Spiked Hot Chocolate

Whether you're out camping or at the cabin, this is the perfect way to start off any weekend. Mix together the following ingredients for a classic, ultra-rich hot chocolate with a serious kick. 

1 cup whole milk

1 teaspoon cornstarch

1 tablespoon cocoa powder

2 teaspoons brown sugar

¼ teaspoon salt

2 oz semi sweet chocolate

½ teaspoon vanilla

1½ oz bourbon

Whipped cream


Photography and recipe courtesy of A Cookie Named Desire

Fall Eats; Buttered Brie and Heirloom Tomato Toast

Sometimes, there is no need to over complicate things. Most of the time, that is. A trio of bread, cheese and tomatoes is undeniably simple, rustic and delicious. An ideal use for late summer garden tomatoes, if you're fortunate enough to have those on hand. If not, fresh heirloom tomatoes from your local market will do the trick.

-- Ingredients:

4 slices whole grain sourdough bread (use gluten free if needed)

2 tablespoons butter or olive oil

8 ounces brie, cut into 8-12 wedges

6 fresh sprigs thyme

1/3 cup toasted walnuts

honey/honeycomb, for drizzling

3-4 heirloom or regular tomatoes, sliced

olive oil, for drizzling

salt + pepper, to taste

Preheat the oven to 450 degrees F.

Place the bread on a baking sheet and rub each slice with a little butter (or you can use olive oil). Place in the oven and toast for 3-5 minutes. Remove from the oven and evenly divide the brie among the toast. Add the thyme. Place back in the oven and cook another 5 minutes or until the brie is melted. During the last minute, turn the oven to broil and broil 30 seconds to 1 minute. Remove from the oven.

Sprinkle the toast with walnuts and drizzle with honey and or spread with honeycomb. Add the sliced tomatoes and lightly (very lightly!) drizzle with olive oil. Sprinkle with salt + pepper. Eat!

Recipe and photography via Half Baked Harvest

Fall Things; Cider Tea

Simple, but good as. The perfect coffee alternative to heat you up on a cold fall day. Heat up one cup of apple cider. Let tea bag steep as desired. Top it off with a bit of whipped cream and drink! Some tea ideas to try with; Vanilla CaramelTazo Chai, and Lemon Ginger.

Photography and inspiration via The Merrythought 

Camp Food; Buttered Popcorn Marshmallow S'Mores

Because summer (and fall), still make it officially s’mores season. In this recipe the marshmallows are ever so lightly infused with popcorn flavor. It’s lovely and buttery and you get a hint of something wonderful. If that's not enough, the marshmallows are then topped with crunchy, salty, buttery popcorn, toasted. Best way to finish off summer (or start your fall), ever. 


4 cups buttered popcorn

1 1/2 cups granulated sugar

1/2 cup cold water

2 packets of gelatin

8 tablespoons of cold water

1 teaspoon vanilla extract

1/4 teaspoon salt

powdered sugar for sprinkling

graham crackers

your favourite chocolate


Spray an 8x8 pan with nonstick spray, then sprinkle some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.

In a small saucepan, combine the 1/2 cup cold water and sugar. Heat over medium heat, stirring constantly for just 30 seconds until the sugar is starting to dissolve and the mixture is warm. You DON'T want it to get too sticky or cook yet! Turn off the heat. Stir in 2 cups of buttery popcorn and let it infuse for 20 to 30 minutes. Make sure that you stir a few times (it will start to get sticky as it cools) and toss the popcorn. Remove the popcorn with a slotted spoon. I even pushed some through a fine mesh sieve to get as much liquid as I could that was starting to become syrupy.

Place the gelatin in a small bowl and stir in the 8 tablespoons of cold water. Let it sit for 5 minutes. Begin to heat the sugar mixture again over medium heat, whisking well.

Stir in the gelatin mixture and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. (I cool for about 10 minutes.) Add in vanilla extract and salt. Beat on medium-high speed for 10-15 minutes, until white and glossy and shiny and thick. Spread in the 8x8 pan and top with the other 2 cups of popcorn (try to remove all the kernels you can), pressing them into the marshmallow. Let sit for about 4 hours, or even overnight.

To make your s'mores, sandwich the toasted marshmallow between grahams with your favourite chocolate. A tip I've been doing is toasting the marshmallows from the BOTTOM because no one wants burnt popcorn. Make sure to make these close to serving time, as popcorn can get soggy.

Photography and recipe from How Sweet Eats

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Camp Food; S'Mores Custard Cake

Unarguably, one of everybody's favourite things about camping and summertime treats are s'mores. As if good ol'fashioned graham cracker s'mores or next-level doughnut s'mores (see recipe here) weren't enough, this s'mores custard cake (a s'mores cake!) might just trump them all. Amazing recipe and photography from Hint Of Vanilla

S'mores Custard Cake | Makes three 3-inch cakes

Devils Food Cake

Recipe from Bouchon Bakery Cookbook

101 g all-purpose flour

31 g unsweetened alkalized cocoa powder

2.5 g baking soda

0.5 g baking powder

1 g kosher salt

56 g eggs

126 g granulated sugar

2 g vanilla paste

86 g mayonnaise

105 g water, at room temperature

Graham Streusel

Recipe adapted from Bouchon Bakery Cookbook

50 g almond flour

50 g graham crumbs

50 g light brown sugar

25 g all-purpose flour

1 g vanilla powder

60 g unsalted butter, cold, cut into 1/2 inch dice

Chocolate Crème Brûlée

233 g heavy cream

100 g whole milk

66 g granulated sugar

10 g unsweetened alkalized cocoa powder

1 g salt

66 g egg yolks

125 g dark chocolate, melted


50 g egg whites

75 g granulated sugar

1 g vanilla paste

To start, line three 3 inch diameter and 1.75 inch tall ring molds with acetate and place on a silpat lined baking sheet. Set aside.

For the cake, preheat the oven to 325 F. Line a half sheet pan with a silpat or spray lightly with nonstick spray, line with parchment paper, and spray the parchment.

Sift the flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add the salt and stir to combine.

Place the eggs, sugar, and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 1 minute to combine. Increase the speed to medium and whip for 5 minutes, until the mixture is thick and pale yellow. Scrape down the sides and bottom of the bowl, then whip on medium-high speed for another 5 minutes, or until the mixture has thickened. When the whisk is lifted, the mixture should form a slowly dissolving ribbon.

Add the mayonnaise and whip to combine. Remove the bowl from the mixer stand and fold in the dry ingredients and water in 2 additions each.

Pour the batter into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for 10 minutes, until a skewer inserted into the centre comes out sean and the cake springs back when lightly touched. Set on a cooling rack and cool completely.

Lay a piece of parchment on the back of a sheet pan. Run a knife around the edges of the cake to loosen it and invert it onto the parchment. Remove the silpat or parchment from the top of the cake. Place in the freezer for at least 30 minutes.

Cut out three 3-inch diameter rounds from the cake while it is still frozen and place in the ring molds. Wrap the remainder of the cake in plastic wrap and freeze for up to 2 weeks (this is extra).

For the streusel, preheat the oven to 325 F. Line a baking sheet with parchment paper.

Combine the almond flour, graham crumbs, sugar, vanilla powder, and flour in a small bowl. Whisk to combine. Add the butter and quickly break it up with your fingertips until the mixture resembles coarse meal. Spread the streusel on the baking sheet in an even layer and freeze for 10 minutes. 

Bake for 12 to 15 minutes, stirring the streusel every 4 minutes. Remove from the oven and cool completely. Spoon 40 g of streusel into each ring hold and gently press into the holds  Store the remainder in an airtight container at room temperature for up to 4 days or freeze for up to 2 weeks.

For the custard, combine the milk and cream in a medium saucepan set of medium-high heat. In a small bowl, whisk together the egg yolks, sugar, and cocoa powder until slightly paler in colour.

When the milk mixture has come to a boil, slowly pour a small amount into the yolk mixture, whisking continuously. Continue tempering the yolks with the milk mixture, then transfer all of back into the saucepan. Cook over medium-low heat, stirring continuously with a rubber spatula, until the mixture has thickened enough to coat the back of a spoon and a thermometer reads 82 C. 

Remove from heat and strain through a fine-mesh sieve into a bowl set over an ice bath. While the mixture is still warm, add the melted chocolate and emulsify with an immersion blender. Place a piece of plastic wrap directly on the surface of the custard and refrigerate for at least 3 hours, or overnight.

Fill a piping bag with the chocolate custard and pipe into the molds until it reaches the top of the molds. Smooth the top with an offset spatula and freeze for 4 hours, or overnight.

Remove the rings from the cakes, but keep the acetate on. Add a second layer of acetate 0.5 inches higher than the original acetate over top the original acetate. Place the rings back on.

For the meringue, combine the egg whites and sugar in the bowl of a stand mixer set over a saucepan of barely simmering water. Whisking constantly, bring the mixture to 60 C, then transfer to the stand mixer and whip on high speed until stiff peaks form, about 8 minutes. Add the vanilla paste and whip for 1 minute to combine.

Pipe the meringue into the rings until it reaches the top of the second layer of acetate. Smooth the top with an offset spatula and freeze for 30 minutes. 

Place into the fridge 4 hours before serving but remove the rings and both layers of acetate while frozen. When ready to serve, use a handheld torch to toast the meringue while being careful not to scorch the custard.

Recipe and Photography by Hint Of Vanilla

Camp Food; S'Mores Doughnuts
Camp Food; S'Mores Doughnuts 

Camp Food; S'Mores Doughnuts 

A simple (and very decadent) DIY dessert idea for when you're camping or wish you were camping. 

S’mores Donuts: Donuts, marshmallows and chocolate (try specialty chocolates too like PB cups and salted caramel). Slice donuts in half. Roast marshmallows over fire till golden brown, melt chocolate and layer. 

Camp Food; S'Mores Doughnuts 

Camp Food; S'Mores Doughnuts 

More photography, tips and ideas via The Merrythought.

Northwest Foraged Eats; Salmonberry Pie
Northwest Foraged Eats; Salmonberry Pie. Photo by   allergic adventures

Northwest Foraged Eats; Salmonberry Pie. Photo by allergic adventures

During late spring and early summer, salmonberries are everywhere in the Pacific Northwest. Everywhere. And they often go uneaten (by people, at least). The berry itself, part of the raspberry family, is sometimes called the Alaskan Salmonberry and is native to the entire west coast of North America. Taste is something between a tart raspberry and a sweet huckleberry. We highly recommend to take a minute if you spot some, easily found on the side of many PNW trails. While the berries are delicious fresh, if you're fortunate enough to collect a bucket full this early summer pie is a refreshing twist. 

Salmonberry Pie Filling

4 cups salmonberries
1 cup sugar
1/3 cup cornstarch
1 teaspoon vanilla
1 tablespoon fresh lemon juice

1. Preheat oven to 375 F.
2. Mix together all filling ingredients & let sit in bowl, while you prepare your crust.

Pie Crust (if you are gluten-free, there are several alternative crust options)

1 cup flour
1/3 cup shortening
dash salt
ice cold water, as needed

3. Mix together all ingredients, until it comes together in a ball.
4. Roll out into a thin piece of crust & place into a pie pan (this recipe is enough for one crust, which you can see on my topless pie, is all I made last night).
5. Poke the crust with a fork & bake for about 4-5 minutes.
6. Pour filling into pre-cooked pie crust & bake for about 35-45 minutes.
7. Remove pie from oven & let set for about an hour, if you can wait that long!

Northwest Foraged Eats; Salmonberry Pie. Photo by   allergic adventures

Northwest Foraged Eats; Salmonberry Pie. Photo by allergic adventures

*We encourage all ingredients to be local, organic and sustainable. 

Recipe by AllergicAdventures 

Camp Food; Decadent S'mores Brownies
Camp Food;   Decadent S'mores Brownies by  BeachHouseKitchen  via UpKnörth 

Camp Food; Decadent S'mores Brownies by BeachHouseKitchen via UpKnörth 

Camping season is well on its way in most parts of the PNW. Here's a tribute to the fire-side favourite in brownie form. 

Brownie Ingredients 

2 cups semisweet chocolate chips

1 cup butter

1/2 cup light brown sugar, packed

1 1/2 cups granulated sugar

4 large eggs, room temperature, lightly beaten

2 tsp. vanilla

2 1/2 cups all-purpose flour

Graham Cracker Crust Ingredients

2 cups graham cracker crumbs

1/4 cup granulated sugar

6 Tbsp. butter, melted

1/4 tsp. ground cinnamon

Marshmallow Topping Ingredients

8 oz. Marshmallow (or as much as you would like)

Camp Food; Decadent S'mores Brownies by BeachHouseKitchen via UpKnörth 

Camp Food; Decadent S'mores Brownies by BeachHouseKitchen via UpKnörth 


Preheat oven to 350 degrees. Line a 9×9 inch baking pan with foil making sure the edges of the foil hang over the sides of the pan so it will be easy to take the brownies out when they are done cooling. Spray bottom and sides of the foil lightly with no-stick cooking spray.

Graham cracker crust directions: Combine graham cracker crust ingredients in a medium bowl and mix with a fork until well combined. Press the mixture into the bottom of the prepared foil lined pan. Bake for 10 minutes. Remove from oven to wire rack.

Brownie directions: Melt the chocolate chips and butter in a double boiler over medium heat until smooth. You can also melt in the microwave in 20 second intervals at a time stirring in between until smooth. Let mixture cool for 5 -7 minutes then add the brown sugar, granulated sugar, eggs and vanilla and mix until smooth. Carefully fold the flour into the chocolate mixture all at once. Fold it in nice and slow making sure not to over mix. Stop mixing as soon as you no longer see the white of the flour. Pour the brownie mixture on top of the graham cracker crust and bake at 350 degrees for 42 minutes. The brownies will continue to cook when you take them out of the oven so do not over bake if you want to have a perfect fudge-like brownie. Remove from the oven and place on wire rack. Let brownies cool slightly and while still warm top with the marshmallow.

Marshmallow directions: The marshmallow layer is totally up to you. Place marshmallows onto of the warm brownies, in pan. Place the pan under the broiler for one minute or until lightly browned. Do not place too close to the broiler because you don’t want the marshmallow to get too dark.

Let the brownies cool for at least an hour before trying to lift from the pan. Cut into squares.

*Make sure the tinfoil is folded down on the sides of the pan so it does not catch fire when you are broiling the marshmallow topping. Watch the pan for the entire time at this point because the marshmallow topping will brown rather quickly.

Recipe and photography via TheBeachHouseKitchen

We encourage everyone to source ethical, local and organic ingredients.