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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 

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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
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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.

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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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Apples, Bundt, Cakes, Pumpkin, Thanksgiving

Spiced Apple Pumpkin Bundt

November 11, 2014

Hey! look at that – my first GIF. 

I felt I should come back with something interesting, seeing as how I haven’t blogged in a while. I blame work (teachers strike over = working everyday) and Adam’s work schedule. 

When Adam isn’t home, I haven’t been baking as much, and when he is home we’re fiercely busy with wedding plans, visiting friends and family and trying to make the most of the 6 days he’s home. I’m ashamed to say we eat out more often now than ever, whereas before we would seldom go to a restaurant. But when he’s home, we’d both rather not be in the kitchen cooking and cleaning. Plus, he has to satisfy his wicked sushi craving. The food at his work is not great, however, so I do like to make him a few good homemade meals to satiate his appetite before he returns. 

You don’t realize how much your schedule and routine changes when your significant other (fiancé) is out of town. You also realize how heavily you rely on that person when you find yourself in the shower with no one to grab that towel you left on bed, or when the dog wakes up in the middle of the night and you have to drag yourself out of bed, shrug on some clothes and take them outside in the new autumn chill. It’s cold here now, by the way. Although I’m reminded of how much colder it is up north when I’m complaining to Adam about our 2 degree weather, and he’s working in -20. Sorry bout that. 

While I try to bake and carry on with cooking like I do when Adam is home, I regrettably find myself eating oatmeal, veggies, fruit, salads, tuna and other no prep meals for lunch and dinner. I was however proud of myself for cooking an actual meal this week (chicken enchiladas) for dinner and lunch leftovers. It was quite delicious, and just what I needed. I baked two chicken breasts with chili seasoning and sweet potato. Then I spread some pureed black beans on a tortilla, added the shredded chicken, sweet potato, goat cheese and rolled them up and topped with salsa, baking them again in the oven. They were so delicious – as I told Adam “i made real food!” While I haven’t been baking much, except for some delicious banana bars I’ll share later this week, I thought I had better upload some recipes I made last month. With ourthanksgiving over, I think I’ve exhausted my pumpkin recipes. 

Pumpkin Apple Bundt Cake //

This weekend we are hosting our second annual Friendsgiving – it was such a success last year. We make the turkey and stuffing, and our friends bring over the side dishes and dessert. The amount of food last year was crazy, and everything was absolutely devoured. It’s such a fun tradition and we love getting together with our friends. This year we have a whopping 16 people coming for dinner! We’ll have to bring in some extra tables. 

I made this cake for our thanksgiving in October. It’s the perfect combination of apple spice and pumpkin spice – something a little different than the traditional pumpkin pie. The two flavours go well together, and the cake is perfectly moist. 

Pumpkin Apple Bundt Cake //

Pumpkin Apple Bundt Cake //

Pumpkin Apple Bundt Cake
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  1. 2 cups whole wheat pastry flour
  2. 1 teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. ¾ teaspoon cinnamon
  5. 2 eggs
  6. ½ cup granulated sugar
  7. ¼ cup canola oil
  8. 1 cup pumpkin puree
  9. ½ cup almond milk
  10. 1 large apple, peeled and grated
  11. Optional: confectioners' sugar
  1. Whisk together the flour, baking powder, baking soda, and set aside.
  2. In a separate bowl, whisk together the eggs, sugar, and oil until thick and creamy, about one to two minutes.
  3. Next, whisk in the pumpkin until well incorporated.
  4. Now add the dry ingredients to the wet ingredients and stir until just combined.
  5. Stir in the almond milk, and then fold in the apples.
  6. Pour the batter into a greased bundt pan.
  7. Bake at 350 degrees for 35-40 minutes until the top is golden and a skewer inserted into the center come out clean.
  8. If desired, dust with powdered sugar.
Adapted from Homemade with Love
Adapted from Homemade with Love
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