Cupcakes Always Win

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Vegan Lamingtons

Vegan Lamingtons-10

During my most recent time abroad I created journal entries and lists of food memories I experienced in all of the countries we visited. As expected, every country had unique flavours, and dishes. Being invited into homes of the locals for dinner, and dessert was a surreal culture and culinary adventure!

The story of Lamingtons for me began in New Zealand where we stopped at a grocery store to get materials for packing a lunch to eat on an island we planned to do hiking on. At the store there were colossal lamingtons. Lamingtons covered in chocolate or raspberry coating. Since we knew we’d be hiking we figured we needed the extra calories.

I decided at this moment in my life I needed to make these petit four-esque treats vegan friendly.

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You can replace the coconut milk with cold water. I usually do that in order to save money, the cake turns out just as delicious!

I hope you try this recipe and enjoy it as much as I did!
Anna xoxox

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Vietnamese Baguette (Bánh my)

When travelling in Vietnam it’s not uncommon to see baskets upon baskets of Vietnamese style baguettes. Bikes loaded up with the crispy loaves wheeling their way around each city block. It’s extremely difficult to resist purchasing one of these delicious snacks. It was also easy to find sandwich stalls on street corners which would usually serve a pork on bread style sandwich with loads of toppings. It was possible to get vegetarian options as well but that depended largely communicating correctly with the vendor. Thankfully I had a non-vegetarian friend who would gratefully accept extra pork on his sandwich.

Now that I am back in Canada, I was given a Vietnamese cookbook for Christmas Real Vietnamese Cooking by: Tracey Lister and Andreas Pohl, and I have been studying it as though every time I enter the kitchen there will be an exam as to whether or not the food is exactly how I remember it. The first recipe I attempted is the Vietnamese baguette, which was not an original food to be found in Vietnam. It was introduced by the French during the colonial period. The main difference between the French and Vietnamese baguette is the addition of rice flour in the Vietnamese version.

I made this recipe several times to test it out and get it just the way I wanted. I settled on making three baguettes vs. six which is what the recipe suggests. This way I have larger baguettes and can make beautiful sandwiches to share. The baguettes do require a little longer baking time though, but it’s totally worth it!

I’ve also included a few snaps from our adventures in Vietnam. We spent a month there and had an amazing time hiking, walking, biking, meeting new people, and of course eating! Every city/village/town has a dish specialty, and it was always exciting to see what that dish would be upon arrival.

In Vietnam we didn’t always arrive at our destination with an arrangement for a place to stay. This was usually ok, but there were a few times when we were walking in small towns and really didn’t know where we were and couldn’t find any sort of lodging options. The locals were always so helpful in showing us the way to a safe place to stay! We were even invited for dinner one night with the friendliest family, it was such an amazing evening. It’s super inspiring that strangers are so accommodating, I hope to help other strangers whenever I can, and maybe even feed them a few cookies and tea!








Back to the bread! An opportune moment for butter is fresh bread from the oven. Now you can devour this loaf instantly with the butter melting on a warm(HOT) slice. Or you can wait a few minutes until is cools enough to make a sandwich! I made vegetarian sandwiches like I would have ordered in Vietnam with scrambled egg, veggies, cilantro, and a spicy chili sauce.

Hope you enjoy this recipe, and thanks for stopping by! See you again soon,


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Vegan Ginger Spiced Hot Chocolate


My family and I always visit a local tree farm to cut the perfect evergreen for the holidays. We’ve been doing it since we were young. It has always involved a labyrinth walk through a field filled with hundreds of Christmas trees to choose from. We always have trouble finding the one that is perfectly fitting for the occasion.

Some years there is snow, other years there is rain, but no matter what the weather we always strap on suitable outdoor gear and find the perfect tree! We always finish our tradition with some hot chocolate, or apple cider. Which is where this recipe comes in super handy. Having returned from adventures around the world, I wanted to make a more interesting hot chocolate that is loaded with spices! I loaded it with WAY too many marshmallows… just because it looked cool.

I also have been baking so many things because there is always a party, and everyone loves home baking. I had some leftover gingerbread and decided to make some gingerbread sticks that could be used to dip in the spiced chocolatey goodness. It was probably the best decision I made that day.



The other nice thing about being home for the holidays is having extra helping hands. My sister was super amazing and helped me by being the prop in my little photo shoot. These photos wouldn’t have been complete without her 🙂




Now the hot chocolate itself is vegan, but I added marshmallows, which are not very vegan at all. If you want to make it vegan, just omit the marshmallows or find some vegan ones in the shops around Kensington Market in Toronto.

Do you have any family traditions over the holidays? What is your go to hot drink when it is chilly? Wishing you a Merry Christmas, Happy Holidays, and Happy New Year! Thanks for following me, and I hope to give you some more tasty treats worth making in the new year!

Anna xoxoxoxox





Trail Mix Cookies

Travelling is best way to find inspiration when it comes to photography and food. I always like to be prepared when I am about to hit the road! Snacks, drinks, a good playlist (or dj), and road trip games are what make being on the road a break from a normal day. It also gives me an excuse to feed people yummy things like these trail mix cookies.

I was recently in Chicago and had an amazing time, great food, great music, inspiring art, and absolutely stunning architecture. I only took a few snaps while strolling, but I thought I would share them with you.
Realistically, trail mix is the perfect in between snack that helps me to get by until the next meal. It also leads to several 1/8th full bags in my ingredient cabinet leaving me with the perfectly balanced add-ins for a cookie. These cookies are best if you make them a day in advance and freeze them overnight. They will be the most chewy and you will want to make them again!
What are your essential snacks on the road?
Thanks for passing through and hope to see you again soon!
Much love,
Anna oxoxoxo


Strawberry Cookie Snack Bar


Do you usually listen to music when you cook or bake? I definitely do. Not only does music inspire me but it allows me to dance when I need to wait for something to bake in the oven. One of my all time favourite bands to listen to while in the kitchen is The Cat Empire.

Don’t blame me for promoting these guys because simply… they rock!



For those of you that do know The Cat Empire you will also know that they just released a new album and will be on a world tour very soon… which only means one thing. I will be seeing them perform live super soon and I absolutely cannot wait! While dancing/baking to The Cat Empire I whipped up a batch of these cookie snack bars that are perfect for any sort of touring or travelling.

Along with live musical outdoor events the summer is all about hitting the road to find new adventures and inspirations. Naturally in tow are some seasonal fruits and a homemade snack bar for a boost of energy. Why not combine the two? Strawberries and a snack bar to go!




I have very nostalgic memories of listening, and dancing to The Cat Empire with my best friends/roommates. Of course I was usually baking, and naturally as soon as there was a scent of something sweet wafting up the stairs each friend would quickly make their way downstairs to dance (likely story). The bonus was that if timed correctly as soon as the dancing got boring there was a treat that needed to be devoured immediately almost like wild animals 😉

We all love a lot of other bands too, but there is something catchy about The Cat Empire that keeps you snapping and dancing every album from beginning to end!


Now about these trail bars, I actually baked the strawberries right into the mix. It turned out perfectly. It took a lot longer to bake than I had originally anticipated but it was worth the wait.

Thanks for stopping by and keep smiling and dancing in the kitchen! Cheers to friends and delightful bands!

Much Love,

Anna xoxox






Vegan Poppy Seed Roll


These poppy seed rolls have been hypnotizing me ever since the first day I got to try one. When I was young, my dad would bring them home every Friday night to eat for breakfast over the weekend. It was obviously my favourite part of the week. The tradition was short lived because my dad’s workplace moved… but that just meant the search for the most delicious poppy seed roll began.




Even though Easter has past and this treat is typically an Easter or Christmas food, I have been wanting to try making one myself! This recipe was great, I made a few adjustments that you can see below! I think next time I would like to add a hint of citrus in the glaze or in the poppy seed filling. If you are planning on making this play around and let me know how it goes!




The other great thing about this recipe is that it is vegan! High fives to all my vegan friends!

This roll is naturally so pretty with layers of poppy seeds poking out when sliced. It is definitely a crowd pleaser! The recipe makes two rolls so if you don’t need that much just half the recipe.

For old times sake I have one stored in my freezer waiting to take home to my dad the next time I see him, and maybe create a new tradition…

Thanks for stopping by,

Much Love, Anna xoxox





Vegan Tahini Sandwich Cookies


Remember the days when there was only one choice for a peanut butter and jam sandwich? Obviously a PB+J is a classic combination, but now we have SO many different nut and seed butters to choose from. That PB+J can be a cashew butter and jam sandwich, or even a roasted macadamia butter and jam sandwich (that was a mouth-full!).

If you even feel inclined to make your own nut or seed butter it is super easy. If you even look back at my older post on Peanut Butter Cookies it was actually my first EVER blogpost and the photos say so too… you can see that I started making my own peanut butter! The bottom line is that there is no bottom line when it comes to nut and seed butters.



Nut and seed butters are great in vegan baking, they really help to hold everything together. For this recipe (if you missed the title) I used Tahini (sesame seed paste). I actually started this idea with Liz. She planted the sesame seed and it grew!

The past few weeks I have been experimenting with a new lens I have purchased for my camera, I read a lot of food blogs and my favourite bloggers swear by a 50mm lens. I just got one, and it is amazing! I decided to share a couple photos that I have taken with it.



Pretty cool huh? Ok now I am just boosting my own ego… Do you have a favourite camera or lens you like to use when taking photos?


Now back to the more important cookie at hand! These cookies were super, I served them to several people and they really enjoyed them and couldn’t believe they were vegan. They are really easy to make and perfect if you are in a pinch for time.

Enjoy the long weekend and the many Spring days to follow! As always, thanks for stopping by!

Much Love,

Anna oxoxoox