Monthly Archives:

September 2017

Canadian Recipes/ Featured

Dark Chocolate Raspberry Brownies

Hello everyone! It’s been awhile since I’ve posted a dessert recipe on here, but if you saw on my Instagram stories, I made the most delectable dark chocolate raspberry brownies the other day that I just need to document. I love sharing my recipes with others through this blog, but the main purpose why I started this blog was to document recipes for myself that I want to make over and over again. There’s nothing easier (and more satisfying) than searching your own blog for a good recipe!

I’m visiting my sister right now and I used her KitchenAid stand mixer for this recipe, and now I really really want one. I never thought I baked or cooked enough to warrant the purchase of one, but it just makes it so much easier! I would love a turquoise KitchenAid stand mixer to match my kitchen, so I’m adding it to my Christmas wish list! My sister also has the best Le Creuset pots and pans, so cooking in her kitchen has been a dream. I feel like I’m on a cooking show or something. Looks like my Christmas wish list this year will just be a list of new kitchen gear!

These brownies are rich and moist, and the bites of raspberry add the perfect tartness to balance out the rich dark chocolate. I like to enjoy my brownie with a nice glass of Cabernet, while my husband enjoys his with a glass of scotch. Pick your pairing, and enjoy!

Print Recipe
Serves: 9-12 Cooking Time: 25 minutes


  • 3/4 cup chopped 70% or 80% dark chocolate
  • 1/2 cup unsalted butter
  • 1 tsp pure vanilla extract
  • 2/3 cup all purpose flour
  • 3 tbsp cocoa powder, sifted
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 cup whole fresh raspberries



Preheat oven to 350 degrees F. Line a 8 inch square baking pan with parchment paper.


In a large glass measuring cup, combine the chopped chocolate and butter and microwave for about a minute and a half. Stir until the chocolate and butter are completely melted into each other. Add the vanilla, and set aside.


Add the dry ingredients together (flour, cocoa powder, baking powder, baking soda, salt) into a medium bowl, whisk together and set aside.


In a large bowl or stand mixer, beat the eggs and brown sugar until thick and light, about 4-5 minutes. If you're using a stand mixer, add the dry ingredients in and continue to mix. If you're mixing by hand, use a spatula and gently stir the dry ingredient mixture into the wet ingredients until just combined.


Add the melted chocolate into the stand mixer (or fold in by hand).


Spread the batter into your baking pan.


Sprinkle the top with the whole raspberries (don't stir them into the brownies, just sprinkle them right on top).


Bake for 25 minutes or until a toothpick inserted into the centre comes out relatively clean.


Cool completely and enjoy!

Vietnamese Recipes

Asian Pork Tenderloin

So for those of you who follow me on Instagram, you may have seen that I’ve started to record what I’m cooking for supper every night on my Instagram stories.  Are you guys interested in those stories? I started doing them because one of my favourite bloggers ( A Bowl Full of Lemons ) started showing what she was making for dinner every night and I always look forward to watching her stories every day.

There are just a couple issues with my Instagram stories: 1) I am still not comfortable with talking on my stories. It just seems so weird! I mean, I follow a whole bunch of bloggers who literally narrate their entire day on Instagram stories, and although I like watching them, I think it’s kind of narcissistic and weird. Can you imagine walking around the city or a store and seeing someone talking to their phone to people they can’t see and don’t know? So yeah, I’m still not that comfortable with narrating my cooking yet, but maybe one day. 2) Secondly, after documenting the cooking and the food on Instagram stories, I sometimes forget to take an actual nice picture (not on my phone) to feature on the blog! Which is what happened here for this Asian pork tenderloin – I captured a picture of the dish for Instagram stories, but then I added some text to it and so I can’t really use it as a photo on this blog! I mean, by the time I’m finished cooking and snapping pictures of the meal, my husband and I are starving and we just want to eat all the deliciousness. I never understand how some foodbloggers can stage and flatlay their cooking process and the finished product so beautifully….that must add so much time to the cooking process. And do they even eat the food that is presented and staged? It must be cold after everything is perfectly captured on camera. Anyways, I’ll post this recipe here today and then add pictures later. I make this pork tenderloin at least once a week, so I’ll have plenty of opportunities to take a blog photo next time.

On my Instagram stories last night, you would have seen that I served this pork tenderloin with some steamed jasmine rice and sliced cucumbers. Sliced cucumbers dipped in soy sauce was something that my mom served as a side a lot when we were younger and I just love it! I always have cucumbers on hand, and it makes such an easy side dish when I don’t have time or energy to stirfry or prepare another type of vegetable. The combination of cold crisp cucumbers dipped in the salty soy sauce is my favourite!

Oh, and just a heads up – the high sugar content of the hoisin sauce in this recipe, combined with the high temperature of cooking will make a mess of your baking dish! But it’s worth the extra soaking time, I promise!

Asian pork tenderloin

Print Recipe
Serves: 2 Cooking Time: 30 minutes


  • 1 pork tenderloin
  • 3 tbsp hoisin sauce
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp canola oil
  • 1 tsp sesame oil
  • 1 tsp Chinese five spice



Preheat oven to 425 degrees Fahrenheit.


Rinse the pork tenderloin and pat dry with paper towels. Place in a glass baking dish.


Combine all the other ingredients and whisk together. Brush it all over the pork tenderloin, and pour every bit of it on top of the pork tenderloin.


Place in the oven and bake for approx 30 minutes until the inside of the pork tenderloin is no longer pink.


Serve with steaming jasmine rice.