Right now we only have bourbon in the liquor cabinet and I definitely don’t drink straight bourbon or old fashioneds, but bourbon happens to be great in mixed drinks. With it being peach week, I decided to make a pretty pink peach syrup and make myself a spin on the classic mint julep.

Mint juleps are made with bourbon, simple syrup, mint and ice. I went ahead and flavoured the simple syrup with peaches and decided to top it up with tonic to make it a bit more fizzy. It ended up being delicious! Happy Friday!

I’ve been wanting to buy a doughnut pan for a while but I couldn’t make myself do it. I really dislike buying specialty pans — they always end up languishing in the dark depths of my cupboards. I didn’t think I’d use the pan all that much but after making these banana doughnuts I’m a total convert.

I love my doughnut pan! Now that I’ve taken the baked doughnut plunge I can totally picture myself making loads of other baked doughnuts. I was planning on starting with a plain doughnut, but some brown freckled bananas called to me.

I adapted one of my favourite banana bread recipes and I’m happy to report that my doughnuts came out light, fluffy and addictive. They didn’t have the crunch you get from deep frying but I actually preferred the texture of these soft, pillowy ohs of goodness.

The Nutella glaze took these doughnuts over the top. Nutella and bananas are a classic pairing so the glazed doughnuts did not disappoint, especially with the crunch of the sprinkles. If you’re a fan of naked doughnuts, these doughnuts are just the slightest bit sweet.

One of my favourite desserts to make and eat is pavlova. I love the crisp, shattering shell, the gooey marshmallowy meringue insides, the soft, cool whipped cream, and whatever fruit happens to be on hand. For this recipe I did a riff off of my ultimate favourite dessert ever, Pierre Herme’s Montebello.

Pierre Herme’s Montebello is a work of art. My raspberry pistachio pavlova doesn’t even begin to compare. If you’re ever in Paris, drop by one of Pierre’s many patisseries and pick up a montebello. If you’re lucky, they’ll have them topped with raspberries. If not, the strawberry version is just as delicious. Imagine: a crisp, yet slightly chewy pistachio dacquoise, creamy, nutty pistachio pastry creme and perfectly ripe raspberries. The combination is divine! A couple of years ago, I celebrated my birthday in Paris, and the montebello was my birthday cake of choice.

This is a toned-down, home-style version using all the same flavours, but none of the crazy techniques. The tart-sweet of the raspberries and the nutty crunch of the pistachios with the cloud-like meringue is incredibly addictive. You’ve been warned…once you start eating them, you just can’t stop!

I have a confession for you: as much as I love fresh peaches, I also harbour a childhood love for peaches in syrup. I’m not talking about fresh peaches that I’ve lovingly canned by hand. No, I’m talking about peaches packed in syrup. Remember how Delmonte used to come in those tiny green cans with the metal pull tabs? Those were the best!

I haven’t had canned peaches in ages, but when I was elementary school my mom used to pack a green can in my lunch everyday. It’s so strange to hear about all the American kids going back to school already. It’s still August! In Canada, at least on the West Coast, back to school is most definitely in September, after Labour Day.

To be honest, I kind of miss back to school. Actually, who am I kidding—I just miss back-to-school shopping and fresh school supplies. Still, I’d gladly give up freshly sharpened number 2 pencils for a breakfast with bourbon. Bourbon, peaches and french toast: what more can I say?

After nearly 3 months of travelling across Europe and many, many meals out, Mike and I were definitely feeling the spice craving so one night I threw together a simple spicy chicken carrot pasta. It was fast, easy and totally hit the spot. It was basically a dressed up aglio e olio, one of my go-to dishes when I’m looking for something quick and satisfying.

Aglio e olio is super simple: just pasta, garlic, and red chilli flakes. Generally, crushed red chilli flakes aren’t very spicy, but when you throw them in by the handful like I do, they can pack a much needed spicy punch.

For an extra bit of indulgence, I made some crispy chicken cracklings. The little bits of crispiness were the perfect bit of crunch for this dressed up aglio e olio.

I found this awesome mini carrot farfalle at a Monoprix in Bordeaux and I could not resist it. Is anyone else obsessed with visiting grocery stores while travelling?