Browsing Tag



New Fall Favourite: Hasselback Apples

October 16, 2015

hasselback apples //

hasselback apples //

Over the summer my love for yoga blossomed. I had maybe taken one yoga class before March of this year, when on a whim I decided I wanted to join a yoga studio up the street. It’s about a 5 minute drive up the road, or a 10 minute run.

They had a new member special for one month and I decided to buy it over spring break. At the time I was thinking about the future, and how i wanted to zen my way through wedding planning and be totally blissed out by the time the wedding day came around. I’d like to this this helped a little, seeing as how I was miraculously calm on the actual day and day before it. 

I knew I would have two weeks off at spring break, so I could go to the early morning classes. And, since it was a month unlimited I took as many classes as I could. I tried all of them, but really love flow, alignment flow, and power and strength classes. The yin and restore classes, or the ‘seated position’ classes where you hold a pose for 3-5 minutes are too slow for my liking. I can hardly get through holding some of the poses without thinking ‘omg, omg, omg’ in my head before finally being able to let go of the pose. 

Seriously – how long is three breaths??? I swear I can take 3 breaths quicker than others, because when they say ‘and hold for three more breaths’ I’m like annnnnnd done – except its like a whole other minute longer. oops.

Some days I can zen out way longer than others, by the time savasana is over i have almost fallen asleep. And now, I love moving through vinyasa’s. downward dog is my friend some days, and others i swear i can’t hold any longer, but somehow make it until we go through a vinyasa. 

Over the summer i bought the unlimited summer membership and again, could go to the early classes. After the wedding I bought a 10 class pass and I’ve made my way through it over the last month. Although since I’m back at work I don’t get to go to all the morning classes I love, but when I do have a morning off I’ll be sure to go to my favourite class. 

I like to think that yoga and baking are my relaxation techniques. I can zen out on the mat, but also in the kitchen – and these little beauties will most certainly be making their way into our regular fall dessert routine – post yoga. 

Having made hasselback potatoes before, I’m not sure why I haven’t used this technique in more recipes. I had seen hasselback apples online before on pinterest, and on instagram, and I’m not sure why it took so long to try them. 

They’re simple, few ingredients, and taste quintessentially like fall. It’s like a personal apple pie, without the buttery crust. These are perfect for dinner parties since you can prepare them beforehand, and finish them after eating, and they’re simple enough that you can make them for a crowd. hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //
hasselback apples //
hasselback apples //

Hasselback Apples
baked apples topped with a cinnamon oatmeal crumble
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For the apples
  1. 2 large firm apples, peeled and core cut out carefully (I like to use ambrosia apples, or other firm apples, not granny-smith)
  2. 2 tablespoons coconut sugar
  3. 2½ tablespoons coconut oil or butter, melted
  4. cinnamon
optional (but totally recommended)
  1. non-dairy ice cream - cinnamon, vanilla bean
For the Crumble
  1. 3 tablespoons coconut sugar
  2. 5 tablespoons rolled oats
  3. big dash of cinnamon
  4. 3 tablespoons melted butter or coconut oil
  5. walnuts (optional)
  1. 1. Preheat oven to 375°.
  2. 2. Take the peeled and cored apple, and cut most of the way through (not all the way though) each apple half in thin slices. Place apple halves, cut sides down on a baking sheet with parchment paper. Combine the butter or coconut oil, cinnamon and sugar for the apples together. Brush or spoon mixture evenly over apples.
  3. 3. Cover pan with foil; bake at 375° for 20 minutes. Remove foil. Bake at 375° for 10 minutes or until apples are tender. Remove from oven.
  4. At this point, you can leave the apples for later before moving on to the next step. Turn off the oven until you are ready to bake again. You can prepare the apples this far until you are ready to eat.
  5. 4. Combine remaining crumble topping mixture - coconut sugar, rolled oats, cinnamon and coconut oil or butter in small bowl. Spoon oat mixture evenly over apples, trying to get it into the crevices of the slices.
  6. Bake at 375° for 10 minutes. Turn broiler to high and broil 1-2 minutes. Serve with non-dairy ice cream.
  1. You can make this recipe for any number of guests, by adding more apples and adding to the crumble topping. I like to add walnuts to the crumble, but you can leave this out if there are any allergies.
Adapted from Cooking Light Magazine
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Bars & Squares

Spiced Drunken Apple Blondies

September 23, 2015

bars applespice


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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Birthdays, Cakes

Tiramisu Cake

June 26, 2015

bakeaholic birthday cake
bakeaholic birthday cake tiramisutiramisu cake bakeaholic
tiramisue cake 2
tiramisue cake 3 tiramisu cake

School is officially out for summer!!!

And man – is it ever summer. It’s the hottest June we have had in forever. And somehow this month flew by, like literally jumped from the first day to the last week of june in one day. My birthday was June 5, and it already feels like forever ago. In another week and a half it will be TWO MONTHS until we get married. TWO MONTHS!!!!!!!! where did the time go????? Holy moly let’s get going. 

We will be engaged for over a year and a half, and it seems like even that wasn’t long enough. There is SO much I want to get done this summer for the wedding, and being a teacher I am so lucky to have the next two months off to complete my big to-do list ( i know, the perks). Let the wedding planning countdown begin in full force.

At the beginning of the month, we celebrated my birthday by going out of town for the night. It was on a friday this year, so we headed to the mountains for a getaway. We went up to Squamish for the night, and then climbed The Chief on the saturday afternoon. I felt like a horrible vancouverite for never having climbed it, and only completing ‘the grind’ (grouse mountain grind hike) for the first time the week before. It was fun to get out and do something outdoors for my birthday, seeing as how it has been absolutely gorgeous weather all month long. Of course, I had to make myself a birthday cake to bring up with us, that we no doubt had to burn-off the calories the next day on the hike.

photo 2

My Nonna had made her delicious tiramisu for my wedding shower at the end of may, and I couldn’t stop thinking about it – i love tiramisu. It’s a great no-bake (or in this cake, baked) summer dessert that is both chilled and caffeinated – the ultimate summer combination. The traditional cake is made with lady fingers, thus no baking required. However I wanted a ‘birthday cake’ feel so i turned the lady fingers into a dry italian sponge cake, then soaked it in espresso and liquor. Since I have a dairy intolerance I decided to try out a vegan cream cheese to replace the mascarpone, and added coconut cream to stiffen it up. It turned out perfect – and it was absolutely delicious. I definitely suggest making it for a summer event this year. If you’re like me, and don’t drink coffee but love coffee flavoured foods, you’ll love tiramisu.


happy summer!

Tiramisu Cake
A delicious sponge cake, soaked in espresso & kahlua, with silky frosting dusted with cocoa powder
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For the Cake
  1. 6 eggs, separated
  2. 1 cup sugar
  3. 1 cup cake flour
  4. 1 teaspoon vanilla
For the coffee syrup
  1. 1 - 2 cups strong espresso
  2. 1/2 - 1 cup kahlua
For the Frosting
  1. 1 package vegan cream cheese
  2. 1 can coconut cream (cold, refrigerate overnight or in freezer for a couple hours)
  3. 1/2 cup - 1 cup confectioners sugar
  4. 1 tsp. vanilla extract
For the Cake
  1. Prepare two 6" round cake pans, line with parchment paper and spray.
  2. Preheat oven to 350°
  3. Separate eggs, putting whites into a large mixing bowl, and yolks in a small mixing bowl.
  4. Add ½ cup sugar to whites and beat until very stiff, with handheld blender.
  5. Add ½ cup sugar to yolks and beat until very thick and light yellow in color.
  6. Fold egg yolk mixture into egg whites.
  7. Next, fold flour in using a spatula, ⅓ cup at at time, incorporating well after each addition.
  8. Pour batter into prepared pans and bake in pre-heated oven for 30 minutes, or until toothpick inserted into the middle comes out clean.
  9. Cool for 10 minutes then remove from pan and set aside.
  10. Allow to cool completely, and then cut cake in half. I baked the cake the night before, and let it dry out on the counter overnight before cutting them in half. This allows the liquid to be soaked up nicely, like lady fingers in a regular tiramisu dessert.
For the Frosting
  1. In a blender with whisk attachment, or using handheld blender, whip the vegan cream cheese and coconut cream until light and fluffy. Add confectioners sugar and vanilla and whip again. Set aside in the fridge.
To assemble
  1. Add the coffee and kahlua together. Lightly soak the sliced cake layers with coffee syrup. Place first layer on cake stand, and add more liquid. Add 1 cup of frosting to the layer and smooth out with offset spatula. Using a small sifter, add cocoa powder. Place second cake layer on top, and repeat process: coffee syrup, frosting, cocoa powder. Continue with all layers, finishing top with cocoa powder or even grated chocolate.
  1. You may need to increase coffee syrup depending on how much each layer soaks up. I always make lots and then pour any extra right onto the cake once sliced. Allow to sit in the fridge for at least a few hours, or overnight is better. This allows the coffee to soak into the layers, making them moist, and all the flavours will blend together. Serve cold.
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