Aberdeen is growing up!
Aberdeen is rocking our world, one adventure at a time! Share this…FacebookGoogleTwitterLinkedin
Baby Aberdeen
Our baby girl Aberdeen was born on May 8th, 4 days later than expected, although she is such a tiny peanut that people keep asking us how many weeks early she was. It’s been such a fun, exhausting, surprising, nerve-wracking and wonderful ride so far She is curious and very often wide awake, as she loves discovering this whole new world around her. Best way to get her to sleep? Napping on Daddy! As for us, we are learning tons about…
5′ molten chocolate mug cake
Because some nights only a molten chocolate cake will do, and you don’t want to spend an hour in the kitchen or bake 30 muffins at a time -> mug cake to the rescue! Also comes really handy when you have an impromptu visit from friends and want to whip up a good dessert or snack in no time. This recipe is done in 5′ tops and is super easy to make with ingredients you always have on hand. Here’s…
Entering the home stretch
Here we are, already entering the last few weeks of this pregnancy thing (I’m at 38 weeks right now), and we are trying to be prepared for the storm of fun coming our way. Well, as prepared as one can be when Arnaud is in charge of some of the tasks to fulfill before the birth 😉 Regarding the pregnancy, I must admit I’ve been pretty lucky so far as everything has been going great! To quote the Doc “you’ve…
Sweet potato bread with cinnamon swirl
I know we’re supposed to be in the Spring mood right now, but with all the cold and grey weather we’ve been having lately we found ourselves craving comforting fall-inspired foods and flavors, such as a good old sweet potato bread. I played around a little bit with the traditionnel recipe to get to this version that is super moist and halfway between a cake and a pumpkin pie texture. It just melts in your mouth and keeps really well…
Moist lemon cake (no butter, dairy-free)
Last week my sister told me about a chocolate cake recipe in which you’d substitute the butter or oil with grated zucchini, and since then it’s been on my mind and I really wanted to give this ‘technique” a try. I’ve heard about using zucchini instead of butter in a cake before but was quite sceptical about how it would turn out. I decided to try it in order to create a “healthified” and dairy-free version of my fondant lemon…