Pumpkin Pie

Pumpkin Pie  |  Amandeleine

I am here to release my secrets on MY PUMPKIN PIE!!

*cue dramatic music*

I know. Big deal.

Except not really. Let me explain.

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Lime Squares with Pistachio Graham-Cracker Crust

Lime Squares with Pistachio Graham-Cracker Crust  |  Amandeleine

Trevor and I got pre-approved for a mortgage.

I’m kinda freaked out.

This isn’t my first time around the mortgage block. I currently have one, funding my tiny condo that I can’t seem to wait to get out of for a real house with a gourmet kitchen and a fenced in yard..

But I’m still kinda freaked out.

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Gingerbread Crunch Ice Cream

It’s become that season in Seattle where my scarves are no longer decorative and my suede boots get a heavy coating of waterproofing spray. I begin my slow, but familiar descent into forgetting what the sun looks like and my dog cries as he poops because the sky is giving him an unwarranted bath.

Clearly it’s the season for ice cream.

What’s that, ice cream is for sunny, hot days?


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Key Lime Pie

I hate key limes.

Wait, no, I don’t. Their limey flavour with a particularly tart edge is perfect for baked goods. Perhaps a better way to phrase it is key limes hate me.

No… that’s not it either.

Oh! I know what it is. I hate prepping key limes. I’m a big advocate of doing things “fresh”. Freshly grated nutmeg, fresh instead of frozen berries, freshly squeezed juice… But freshly squeezing enough key limes for a key lime pie?

Urgh. Screw fresh.

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Four Chocolate Trifle

So I made another boo boo. Take note everyone, if a recipe says you need to use 40% javanese milk chocolate, don’t misread it as simply “milk chocolate”.

You will end up with cloyingly sweet trifle.

I started to cough around the third or forth bite from the sugary coating that had formed around my mouth and throat.

But I still finished my bowl because at the end of the day… it’s a bowl full of chocolate.

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Thai Tea Ice Cream

I’m what folks jokingly call a “Banana”.

My blood is Chinese, but growing up in Canada my entire life, I am Canadian through and through. My almond eyes say Asian, but my attitude says caucasian.

“Banana”, because I’m yellow on the outside and white on the inside. And it’s totally true. My first and only language was/is English. Pasta is my favourite type of noodle dish. The beaver is my idea of a regal animal.

But occasionally, I’ll run into something that reminds me that I’m only the first North American born generation of my family. Random things, often food related, that I never realized might be “odd” or “different” until I was much older.

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It’s not you, it’s me…

..no no, wait, that came out all wrong. It makes it sound like I’m breaking up with you folks, which I certainly do not want to do. I meant it’s my fault this blog has been so dead and nothing to do with any of you lovely folks. It’s more like we went on a break as opposed to a “break-up” but you probably thought it was just a fight but then I slept with the copy-girl and it got all confusing and… I didn’t mean to sleep with her, I meant to come straight back to you because I love you so, but once the betrayal was there, the longer I stayed away and the harder it was for me to admit my mistakes and….


I’m sorry, this analogy is rapidly spiraling out of control (and even more confusing for those not familiar with a key plot line from Friends that I randomly chose to reference) and I need to start from the beginning.


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Brown Sugar Balsamic Swirl Ice Cream

What’s your favourite food?

It’s always either a really easy or really tough question for people to answer. For me, it’s easy.

Ice cream.

If you made me pick a flavour, that’s when it gets tough. Really, if you just make it cold, make it smooth and make it sweet, I’m there. Although the “sweet” isn’t necessarily required, and can be unexpected, but good.

This one is definitely sweet, but it also has a little tang. It’s a little different. It’s got vinegar in it. It’s no vanilla soft serve, but don’t worry, it still tastes pretty good in a cone.

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Claire Robinson, Ice Cream & Bacon

About a week ago, I got an interesting email in my inbox. Its subject line read “Hi Amanda! It’s Diane (formerly) of Bon Appétit”. That had me extremely intrigued.

Then I opened the email. Diane had discovered my blog when my Chocolate-Malt Cake had been featured on the Bon Appétit Blog as one of the recipes for “What People are Cooking” in September and she had been following it since. She had left Bon Appétit recently and now worked for Electric Artists, a social media strategy company.

Her coworker Matt, worked with the Food Network.

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