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Bars & Squares

Bars & Squares

Spiced Drunken Apple Blondies

September 23, 2015

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Sorry for the silence over the last while, but i was completely in wedding mode for the last month. I’m excited to say that Adam and I are now husband and wife! What a whirlwind of a day! We were married on September 5th. 

Everyone tells you that your wedding day will go by fast, but you don’t believe them until its the end of the day and you’re off to the honeymoon suite and you think to yourself “i can’t believe its over!” it’s truly an exciting day, but it goes by way too fast. I remember thinking “did i even go on the dance floor after our first dance???” i felt like i was busy socializing, and saying hi to everyone that i didn’t even get to dance as much as i would have liked, which was one of the biggest things i said i wanted to do at our wedding! luckily we have 5 weddings to attend next year, and i will most certainly be busting a move on the dance floor all night long. 

I’ll be sure to share some photos and more information about our wedding in the upcoming weeks once we get back our photos.

While it was definitely one of the most memorable summers, i’m very much looking forward to a laid back fall, full of relaxing, friends, and get togethers in the months to come. A couple weeks after the wedding i was already looking forward to and planning our third annual friendsgiving! can’t wait. 

Adam and I are planning on going to Europe next year for our honeymoon, but we wanted to get away for a few days after the wedding to relax and unwind. We went to Whistler for four days, and stayed at the Nita Lake Lodge (so amazing) and had a wonderful couple’s massage at Scandinave Spa. It was the most i had relaxed, and not done anything (to Adam’s delight) in a long time. The spa forced us to relax (you’re not allowed to talk!) which was hard for me ;) but definitely welcomed. 



Of course, no visit to Whistler is complete without visiting the famous Pure Bread Bakery. They were Whistler’s hidden gem, but have recently opened a store in Vancouver as well. I dare you to walk in and not order more than three items – the bakery’s displays are overflowing with buttery, home-baked, decadent and simply delicious items such as brownies, cakes, loafs, meringues, bars, squares, pie and cookies. IMG_9713

Two of my favourites are the flourless brownie, and the drunken apple blondie. The brownie is decadent, and sweet like fudge. I made my own version of their brownie last year here, and it’s still one of my favourite recipes that turns out perfect every time. This year I discovered they’re drunken apple blondie. This bar features a butterscotch flavoured bar that’s studded with pieces of apple, and covered in a brandy-infused buttercream. If that doesn’t scream fall, i don’t know what does. Of course, I had to have a couple while we were there, just to make sure it was that good. When we came home I was still craving this delicious bar, having warded off many a tasty treat before the wedding, i decided it was time to bake again. And, since today is the official first day of fall what better way to celebrate than with an apple spiced drunken blondie. 


I started by creating the base, and then added the frosting. Usually I like an unfrosted brownie, but this one needs the drunken frosting. Now, I didn’t have any brandy, however I did have spiced whiskey and I think it worked just as well. 

Happy fall y’all!

I’ve been trying to post lots, including baking and step-by-step photos of everything over on Snapchat (now that I get the hang of it!) You can find me: @Aihconti, and follow along on Instagram: @AliciaBakeaholic, and Twitter: @Bakeaholic 

bars blondiesapple blondies

Spiced Drunken Apple Blondies
A moist, spiced apple blondie topped with a spiced 'drunken' frosting.
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  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. large dash ground cinnamon (and nutmeg, optional)
  4. 1 + 1/4 cups brown sugar, packed
  5. 1 cup butter, room temperature
  6. 2 large eggs, room temperature
  7. 1-2 apples (preferably green) peeled and diced
  8. 1/4 cup apple sauce
  9. large splash spiced whiskey (or brandy) (optional)
  1. 1/2 cup butter
  2. 2 cups sifted icing sugar
  3. 1/4 cup brown sugar, packed
  4. Large splash of spiced whiskey or brandy
  5. Splash of non-dairy milk (or regular milk)
  1. Preheat oven to 350 degrees
  2. Line 8x8 or 9x9 pan with parchment and let it hang over the sides.
  3. In a small pot, place diced apple, a little bit of butter and a dash of cinnamon. Heat over medium heat, stirring occasionally until apple is soft and fragrant. Remove from heat.
  4. Meanwhile, in a medium bowl, whisk together flour, baking powder, cinnamon; set aside.
  5. In a large bowl, cream together butter and brown sugar with an electric mixer. Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
  6. Stir in flour mixture until well blended.
  7. Add Apple mixture to dough and stir to combine.
  8. The batter will be thick. Spread it evenly into the prepared pan. Use an offset spatula to spread out, or press with clean hands.
  9. Bake 20 minutes, do not overbake, it will result in a dry crumbly bar. You want the middle to be set, but spring back when touched.
  10. Let cool on counter.
Meanwhile, prepare the frosting
  1. In a small saucepan, add brown sugar and whiskey. Heat over medium heat until sugar dissolves. Remove from heat and let cool slightly.
  2. In mixer with paddle attachment whip butter until light and fluffy. Add in icing sugar on low, and turn up to beat until fluffy. Add in milk, and then cooled brown sugar/whiskey mixture. Beat again until reaches a thick consistency. If you need, add more icing sugar or liquid.
  3. Once finished, spread evenly over top of cooled brownies and let set before cutting into squares.
  1. These are definitely an 'indulgent' treat!
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Bars & Squares, Berries

Blueberry Crumb Cake

July 20, 2015

blueberry crumb cake //
blueberry crumb cake //
blueberry crumb cake //

Sorry for such a blogging absence, I haven’t been baking as much partly due to the heat (turning on the oven is absolutely, positively the last thing I want to do right now) since its pretty much almost 30 degrees every day, and partly because I’ve been pre-occupied with wedding things, and haven’t been blogging/baking (gotta fit in that wedding dress! Ha – but seriously, this crumb cake was too good to stay away from). Instead of baking, I’ve been BBQing, and juicing. You can always keep up with me on Instagram (@aliciabakeaholic) 

blueberry crumb cake //

This past weekend I helped Adam’s sister move to the coast/island (though technically it’s still attached to the mainland, you have to take a ferry to get there) and I brought along some baked goods to keep us ‘moving’ while unpacking boxes and setting everything up. I was happy to go, but I’m also happy its the last of the weekends away for a while. I was away three weekends in a row, first my bachelorette party, then a friends, and then moving. I know I’m home every day because of summer vacation, but having to go away and pack /unpack, and eating foods i usually never eat (and drinking far more than I do) throws me off and i hate it. this weekend is my cousins wedding and I’m looking forward to actually being home on the weekend with Adam instead of packing to go away. We only have two weekends before the wedding that we aren’t busy or out of town. Crazy.

I cannot believe we are SEVEN weeks out from the wedding! The list of to-do’s is getting shorter, but we have a lot to accomplish still. 

The list so far includes:

  • groom tie + vest + socks (he’s very picky :P )
  • finish up wedding signage – paint signs etc. 
  • put together centrepieces (i have horrible allergies to flowers, so i’ve been stocking up on flowers from Michael’s since january for the wedding, hello multiple coupon discounts)
  • design + send escort cards, programs and menus to the printers 
  • finish favours 
  • finalize seating chart (probably the trickiest item yet, deciding who sits where, and tracking down rsvp’s for final numbers)
  • print off day-of timeline, prep binders for ceremony + reception
  • final dress fitting (SO excited)
  • buy our marriage license (sh*ts about to get real)
  • book limo (get on that ASAP!)

plus I’m sure a whole lot of other little things!

blueberry crumb cake //

for now, i think i’ll sit back and have some iced-tea with a slice of this delicious, perfect crumb cake studded throughout with delicious BC Blueberries. Adam and I can’t stop eating them by the handfuls – we probably go through a box a day at this rate. If you can’t get your hands on blueberries, this would be delicious with raspberries, strawberries, or even diced peaches. 

Blueberry Crumb Cake
A tender, crumb cake studded with fresh blueberries.
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  1. 5 tablespoons all-purpose flour
  2. 1/2 cup rolled oats
  3. 1/4 cup granulated sugar
  4. 1 teaspoon ground cinnamon
  5. 1/4 cup unsalted butter, cold is fine
  1. 2 cups all-purpose flour (can be gluten free, or whole wheat if you like)
  2. 2 teaspoons baking powder
  3. 1/4 cup unsalted butter, softened
  4. 3/4 cup (150 grams) granulated sugar
  5. Zest of 1 lemon
  6. 1 large egg
  7. 1 teaspoon vanilla extract
  8. 2 1/2 cups fresh blueberries, clean and dry
  9. 1/2 cup almond milk
  1. Heat oven to 375°F. Line a square 9x9 baking pan with parchment paper, set aside.
  2. Prepare the topping by mixing the flour, sugar, cinnamon, then cutting the butter in with a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. In a medium bowl, whisk flour, baking powder until combined.
  4. In a large bowl, beat butter, sugar and zest together until light and fluffy.
  5. Add egg and vanilla and beat until combined.
  6. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture.
  7. The batter will be very stiff, but don’t fret. Fold blueberries into cake batter until evenly distributed.
  8. Scoop cake batter into prepared pan and smooth so that it is flat. Sprinkle with crumb topping. Bake in heated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before lifting it out of the baking dish by the parchment paper. cut into squares.
  1. Can be kept in tupperware on counter for a few days.
Adapted from smitten kitchen
Adapted from smitten kitchen
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Banana, Bars & Squares


May 25, 2015

Peanut Butter Banana Chocolate Chunk Bars // bakeaholic.caPeanut Butter Banana Chocolate Chunk Bars // Peanut Butter Banana Chocolate Chunk Bars //
I can’t believe that next week will be June already!! (and my birthday) We’re getting into the final 3-month countdown for the wedding, and it’s about to get real!

My family is having a wedding shower for me this Sunday, my first one!! I’m excited and nervous – I can’t wait to see everyone. I think it will be the first real ‘I’m the bride’ moment! After saying ‘yes to the dress’ – of course, which I said yes last year. And now, i’m waiting impatiently to wear my dress.

We’ve checked off lots of our wedding to-do’s, with only a few more important ones to go (transportation, wedding party accessories, marriage license!)

Adam and I have been engaged for over a year now, and i was thinking how happy i am that we decided to wait until the following september, instead of last year. I’ve really enjoyed being engaged, getting to prolong the engagement activities, and really enjoy all of the events – with much longer to plan and create them. I’m sure the next few months will go by quickly, but I’m so happy we get to spend this time together before we get married.

Peanut Butter Banana Chocolate Chunk Bars //

Now, for the bars. I made these as a banana-version of my pumpkin chocolate chunk bars, and they are SO good. Like a light snack cake version of banana bread, studded with dark chocolate. Plus, there’s not gluten/wheat in it, or any wheat-alternative, and no butter or added sugar. I like them straight out of the fridge, for a cooler snack on a warm day, when the chocolate pieces have hardened up for a little chocolate crunch.

i chopped up chocolate, and they heavier pieces sunk to the bottom as it baked – it created a black-bottomed banana bread, which was Delicious!! You can also throw in some walnuts if you have em, or almonds chopped up.

Peanut Butter Banana Chocolate Chunk Bars
A fluffy, light banana bread bar made with no flour or added sugar. Perfect for snacking, or dessert.
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  1. 1 cup mashed bananas
  2. 1 cup natural peanut butter (or almond butter)
  3. 3 eggs
  4. 1 tbs. ground flax
  5. 1 tsp. cinnamon
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. chopped dark chocolate or chocolate chips
  1. Preheat oven to 350 and line an 8x8 baking pan with parchment paper, or spray with coconut oil.
  2. Combine all of the ingredients in a medium sized bowl and blend with handheld beater or standup mixer until well blended.
  3. Add in the chocolate chips and fold using spatula. You can sprinkle chocolate chips on top if you like as well.
  4. Transfer the batter to the prepared baking dish, and bake at 350 for 25 minutes, until edges are brown and toothpick inserted comes out clean.
  5. Allow to cool completely in the pan, then remove, cut and serve.
  6. Best kept on countertop, can be refrigerated.
  1. Can be refrigerated, or left on counter covered for 3-4 days.
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